Motivation Plan Operating Room (Surgery Department)

Interview Synopsis and Findings I interviewed the supervisor in the department of surgery within St. Mary Hospital. The hospital is one of the largest healthcare centers in Atlanta that is sponsored by the Catholic Church. According to the supervisor, the surgery departmentis a very dynamic section of the health center.Advertising We will write a custom coursework sample on Motivation Plan: Operating Room (Surgery Department) specifically for you for only $16.05 $11/page Learn More The department has ten workers. The department handles all surgery requests from different clients and cases of referrals. The supervisor indicated that the department, especially the operating room, needs the personnel to integrate their competencies in handling different tasks to enhance the wellness of the patients. The personnel in the operating room are charged with direct care of the patient. An operating room supervisor must hold a degree in management and must be a reg istered nurse. Management skills are required because the supervisor and other personnel in the department have administrative duties besides offering health care services. As indicated by the supervisor, the personnel in this department must understand the competencies and attitudes of the team members in the operating room. The management is required to ensure the entire team is motivated and satisfied with their work. Motivation and satisfaction influence the development of quality services. However, the supervisor noted that there is a need to improve on the current structures of organizational learning within the surgery department as a remedy for improving efficiency in service delivery. This paper will offer an explicit proposal on the best practices of increasing motivation, satisfaction, and performance of the personnel in the surgery department at the hospital. Motivation Plan The success of a firm’s human resource productivity depends on the organization of its hum an resource management. Reflectively, labor as a factor of production, determines the gross output, performance, and goal achievement at optimal resource use.Advertising Looking for coursework on business economics? Let's see if we can help you! Get your first paper with 15% OFF Learn More The St. Mary Hospital has been struggling with human resource management problem as a result of weaknesses in employee motivation, satisfaction, and performance. The next section of the paper presents a comprehensive employee compensation plan targeting the ten employees of the surgery department. Besides, the treatise offers a work breakdown structure in addition to a communication plan for the project. The employee motivation, satisfaction, and performance plan Reflecting on Lewin’s three-step theory, the unfreezing, transformation, and refreezing determine the level of performance in an organization. According to this theory, the first step involves the realization that a challenge exists in the organization. The second step involves transformation of this challenge into a development goal after which implementation step concludes by developing a solution for the challenge (Ellemers, Gilder, Haslam, 2004). The best way to motivate the department’semployees is by giving them responsibilities for achieving something and the authority to do it in their own way. Through this approach, employees will be empowered and they will feel trusted and valued by the management personnel and the hospital. Naturally, human beings would wish for motivation through mutual consent and internalized empowerment and appreciation. Empowerment unleashes plenty of energy and motivation. Reflectively, the motivation and energy aspects of appreciation function simultaneously at micro and macro levels to facilitate optimal functionality or productivity.Advertising We will write a custom coursework sample on Motivation Plan: Operating Room (Surgery Department) speci fically for you for only $16.05 $11/page Learn More Empowering the employees will ensure a stable and sustainable win-win situation as employees will be motivated to work without much supervision from the management or their supervisors (Espevik, Johnsen, Eid, 2011). As opined by Maslow, in the hierarchy of needs theory, â€Å"primary needs are basic before tertiary needs and must be addressed in that order† (Ellemers, Gilder, Haslam, 2004, p. 36). The needs include safety, physical needs, love, self esteem, and room for actualization. Job satisfaction is as a result of a systematic and continuous environmental and personality interaction that fosters the right attitude as indicated in the objectives of this hospital. In the case of the surgery department, social and highly skilled employees should be allocated the right duties than keeping them in a secluded environment. When assigning duties, personality checks are necessary to promote self satisf action while the same time improves performance. In addition, periodic self evaluation and interdepartmental rotation ensure a change of environment (Zhou, Wang, Chen, Shi, 2012). Over time, the results will reliable, effective, and profitable to the department. Goals of the proposed motivation plan Improve the efficiency and effectiveness of the current mode of communication between the employees and the organization through incorporation of multicultural training. Ensure that the various available methods appeal to the employees. Objectives of the motivation plan To ensure that the organization improves the standard of services that employees receive. To increase the number of employee motivation strategies that the organization handles on a daily basis in a bid to accomplish the organization’s objectives. To ensure smooth flow of information within and without the organization. To increase the number of staff available to attend to clients without creating undue pressu re on the finances. To improve accountability towards the involved stakeholders. Differences in attitudes, emotions, personalities and values Emotions Since all the personnel in the department are professional adults, the issue of negative emotions is rarely sighted. However, there is the need to develop policies for informingthe positive outlook in this intensive work environment. Attitudes Majority of employees in the department have positive attitudes in their duties. However, there are few individuals with relatively negative attitudes.Advertising Looking for coursework on business economics? Let's see if we can help you! Get your first paper with 15% OFF Learn More Personalities There are several employees who portray different personalities. There are some personnel who are introverts and extroverts. Some of the employees are social while others are not very social. Values Since all the employees share the value of professionalism, communication is relatively stable. However, there is a need to revise the values in intra and interpersonal communications to ensure that personal beliefs do not interfere with service delivery. Transforming each difference into positive behavior Emotions Emotional intelligence has significant contribution towards general wellness and good health since it facilitates the development of personal and social competence. Developing personal and social competence through emotional intelligence will improve an individual’s self esteem and self efficacy (O’Neil, Drillings, O’Neil, 2012). The emotional intelligence orientation module has remained active in developing dependence of interest attached t o an activity, creating proactive relationships, and monitoring their interaction with physical and psychological health. Attitudes Properly balanced attitude pays off since the personnel will learn to appreciate the essence of tolerance and need to stay active. By encouraging a hyperactive tolerance level, the personnel will be able to internalize the need for optimizing output level through pre-planning of activities and accommodating extras (Ellemers, Gilder, Haslam, 2004). Values There is a need to establish universal values at the department. Therefore, it is critical to balance the feedback with the efficiency goals as a remedy towards inclusiveness and active participation which translates into desirable performance. Through focus performance management, the surgery department will be in a position to create clear goals on performance appraisal, manage a positive feedback channel, and offer a continuous and systematic coaching to ensure that employees perform at optimal prod uctivity level (Espevik, Johnsen, Eid, 2011). Personalities The Ajzen’s theory of planned behavior encompasses the elements of subjective norm, perceived behavioral control, intension, and the behavior. It is important to promote positive personalities among the employees in the surgery department. Thus, management may promote productive behavior in the organization. The intension of the productive behavior is to micromanage any challenges that might interfere with employees’ productivity. As a result, the employees will perceive such organization as supportive of their welfare (O’Neil, Drillings, O’Neil, 2012). Implementation The strategies in this plan require the surgery department to take a collaborative perspective in dealing with the subject matter. In essence, this aspect means that the plan requires the management of the department and the staff to work together at various levels. The main requirement for the creation of such a set-up is an exch ange of information and knowledge relevant to the project. Actualization of the tactics that this plan proposes require the management of the department to work closely with the staff and allow the staff freedom as they accomplish their duties. It also enables the staff at the department to seek advice and any other forms of aid. Lastly, the organization will apply the use of service-for-service method. The method is an innovative way through which the department can greatly reduce operations costs, improve employee performance, improve organizational efficiency, and job satisfaction. It would also eliminate the need to outsource for extra employees during busy days. References Ellemers, N., Gilder, D., Haslam, S. A. (2004). Motivating individuals and groups at work: A social identity perspective on leadership and group performance. Academy of Management Review, 29(3), 459-478. Espevik, R., Johnsen, B. H., Eid, J. (2011). Outcomes of shared mental models of team members in cross t raining and high-intensity simulations. Journal of Cognitive Engineering and Decision Making, 5(4), 352-377. O’Neil, H., Drillings, M., O’Neil, F. (2012). Motivation: Theory and Research. London: Routledge. Zhou, L., Wang, M., Chen, G., Shi, J. (2012). Supervisors’ upward exchange relationships and subordinate outcomes: Testing the multilevel mediation role of empowerment. Journal of Applied Psychology, 97(3), 668. This coursework on Motivation Plan: Operating Room (Surgery Department) was written and submitted by user Will H. to help you with your own studies. You are free to use it for research and reference purposes in order to write your own paper; however, you must cite it accordingly. You can donate your paper here.

the 3M- Company Essay Example

the 3M the 3M- Company Essay the 3M- Company Essay Case study-The 3M Company Insert name Insert institution Insert instructors name Insert the date Initially known as the Minnesota Mining and Manufacturing Company, this company was pioneered in 1902 at Minnesota near Lake Superior. It was set up to sell mineral deposits which were later proved to be valueless and this initiated early research and development of this company while in Duluth. This saw its success in selling sandpaper products. The company later increased its efficiency in quality production and supply chain. Innovations saw the development of waterproof sandpapers, the asking tape (this initiated the companys prospects towards diversification) sold under the name Scotch Pressure-sensitive Tapes and even was contracted in the production of defense materials in World War II. The company was later to diversify its product portfolio to include the photographic products, electro-mechanical products, pharmaceuticals, radiology and the Post-it Notes that revolutionized communication and organization. In the late 1990s, the total sales of the company reached a $15 billion mark and the assessment of its 2010 public filings has reached a profit mark of 30 billion dollars (NoAuthorFound, 2002). The company today is a multinational conglomerate with a diversified product portfolio of at least 55,000 products. It operates under a franchise distribution system whereby some of its products are available for purchase in more than 200 countries from distributors and retailers; however, most of 3M products are available online directly from the company. The company is enlisted in the New York stock exchange and the US Securities and Exchange Commission where its SEC filings can be obtained. These can be used to assess the companys quarterly and annual returns and even its erformance as pertaining to: (A)lmpact of Globalization and Technology Any multinational company today in most adversely affected by globalization and technology: 3M Company is not an exception to this. The company continuously adapts to changing trends in technology and globalization through marker research and development. RD globalization is a fast evolving process and is more and more recently being kept at one center of opportunity in most contemporary corporations. RD globalization provides a platform for the easy control of 3M Companys critical resources and assets over wide geographical location. Globalization and technology ave led to the Companys increased understanding of RD and innovation. The company unaerstanas transnatlonal RD ana Innovatlon Tor stronger consollaatlon and budgetary and even more methods of managerial restraints (Bertho Crawford, 2008). Globalization and technology have increased the rate detailed analysis undertaken on world product responsibilities and global technology responsibilities within transnational corporations at locations outside their home country. 3M Company has set up effective centers abroad that drive innovation and new business initiatives for company strengthening thanks to globalization and technology. Globalization has also served in addressing ownership and control issues for 3M Companys international intellectual capital and property and has helped the understanding of their effects on corporate responsiveness. Companies that orient themselves towards the market through the understanding of the effects of globalization and technology on corporate functions are more likely to develop and sustain their market scope and margins of profitability. The flow of information within a multinational conglomerate corporation like 3M Company is vital to its development (Bertho Crawford, 2008). For example, customers can use the internet technology to purchase 3M products online and pay through MasterCard or PayPal. (B) Application of industrial organization model and resource-based model for better returns 3M Company can employ the industrial organization and resource-based model to facilitate its efficiency and thus increase it market performance and profit margin gains. The competitive advantage of a corporation firm lies primarily in the initiation of a bundle of valuable tangible and intangible resources at companys disposal globally. Through the resource based strategy the 3M Company can identify and lassify the corporations worldwide resources and appraise their strengths and weaknesses and relate this to the companys competitors by addressing their characteristic trends. Identify the opportunities for better utilization of resources. Then 3M Company shall embark on identifying the corporations capabilities and efficiency against its competitors. The company shall identify resource inputs for each capability and complexity of each capability. Thirdly, the company shall appraise its resources for rent-generating capabilities as pertaining to its potential to sustain the competitive landscape and the appropriability of its returns. The company shall then strategize on the best way to exploit its resources and capabilities in relation to the companys external opportunities. Lastly in the employment of the resource-based model, the company shall identify resource gaps that need to be filled and lay down future plans to augment, upgrade and replenish the 3M Companys resource base (Heracleous, 2003). In the industrial organization model, 3M Company shall embark upon the examination of its structure for better demarcation between the company and its market portfolio and demands. This evaluation shall increase the companys ompetitiveness and alleviate barriers that lead to imperfect competition. This initiative baseline shall be to analyze and determinants of the firm and market organization to better competition and adapt to government actions. For instance, 3Ms recent 2012 organization alignment for better consistency in its strategy of building pertinent market presence shall serve to increase its presence in future global markets and customers. The new structure was to comprise five business groups (consumer, Inaustrlal, nealtncare, saTety ana grapnlcs ana Electronics ana energy. These initiatives shall ensure better market and industry interface and erformance (NoAuthorFound, 2002). C) 3Ms vision and mission influence of its market success The companys mission statement states that the company is committed to actively contribute to sustainable development through environmental protection, social responsibility and economic progress. This has oriented the companys employees towards the satisfaction of this mission statement. The company earns customer loyalty and respect when it effectively differentiates its competition and communicates and reinforces the 3M brand strategy (NoAuthorFound, 2002). The companys vision is to contribute to societys move to sustainable development. To 3M, sustainable development refers to the ability to satisfy the companys customers today whilst respecting the capabilities of future generations and thus be able to meet their needs. Thus, both the vision statement and mission statement increase customer and investor loyalty and this enables the companys activities to proceed uninhibited thus ensuring its success. A companys mission and vision perspectives that are customer safety oriented gather and acclaim positive accord and support (NoAuthorFound, 2002). D) Influence of Stakeholders to 3Ms success 3Ms healthy relationship with its stakeholders determines the companys viability nd success. This relationship if sustained shall ensure future companys prospects are successful. Some of the key 3M stakeholder interaction include but are not limited to (Rubinfeld, 2005): Investor: The Company maintains a healthy relationship with its investors by time ly and profitable dividends. The New York exchange and the companys SEC filings report have reported up to 3 dollars dividends per share. The companys enlisting in the US Securities and Exchange Commission reenergizes investor confidence and thus draws in more investors than ever before bearing in mind that this is an international corporation. Employer, employee and customer relationship: The Company has improved it relationship with its employees. Better salaries and working conditions have made the company employees loyal and hard working towards meeting the companys mission, vision and customer needs. There has been a wide forum for better customer-company interaction and relationship. This has made the company very competitive in its scope of the world market and has seen the company retain its hold in the market. The government and community. The company has complied with all the US government corporative laws for foreign nd internal operations. This has enables the company to progress smoothly without inhibitions from the US government. The company also earns community trust and respect by contributing to research and innovations that lead to the production of health products that help protect the environment and reduce harm to the customer and world communities at large. For example, the production of sandpaper that do not produce air contaminants during use. This has seen the company even earn an award by the US government. (E)Conclusions To sum it up, the 3M Company has risen from a small time company at a lake hore to a multinational conglomerate that sells its products worldwide. In India, it is the only public foreign company that does not operate a franchise system of OlstrlDutlon t at n OITTerentlatlng It wlt n coca cola. I ne SEC Tlllng 0T tne company a US Securities and Exchange Commission website show that the company is progressing viably. The most recent employment of industrial organization model ensures the companys sustainability in the contemporary world market dynamic competitiveness (Rubinfeld, (2005). Its diversified product portfolio enables the companys success world wide since it does not have to rely on marketing one roduct to a diversified community of customers who also have dynamic tastes and preferences. These aspects prove the economic viability of 3M now and in the future. Reference Bertho, M. Crawford, B. (2008). The impact of globalization on the United States. Westport, Conn: Praeger. Heracleous, L. (2003). Strategy and organization: realizing strategic management. Cambridge New York: Cambridge University Press. NoAuthorFound. (2002). A century of innovation: the 3M story. St. Paul, MN: 3M Co. Rubinfeld, D. L. (2005). 3Ms Bundled Rebates: An Economic Perspective. The University of Chicago law Review, 72(1), 243-264.

Hate running the mile in PE Essay Example | Topics and Well Written Essays - 500 words

Hate running the mile in PE - Essay Example Secondly, nursing is a profession goes beyond the normal duration while studying. For my case, I intend to complete the two years full time course in nursing practice for admission into the nursing practitioner program, thereafter, continue with my study to for one year in order to obtain a certificate. Eventually, I will undertake a doctorate program at the University of Ohio. Thirdly, Nursing is a vocation and emanates from the heart. I do not deny the fact that I have had an interest in nursing, but I am not quite certain if this is my call2. Most people fail to pursue their career goals because of finances. In every college of nursing, admission fee is quite, and this discourages most students to pursue the course. I am from a humble background, and my parents may fail to raise the required amount. They struggled to pay my schools fees in my elementary school; therefore, it may challenge them to obtain an enormous amount of money to pay my school fees. For this reason, I will not sit down and watch them struggle; I will play a role in raising my school fees. I will have to apply for student’s loans from the government, charity organizations and other agencies that assist students achieve their purposes in life. Together with that, I will start-up a small business with little capital and save the profits until I get an opportunity to join the college of nursing3. The other thing that curtails accomplishment of careers is commitment. Nursing profession is a challenging field and requires dedication. Most of the nursing courses range from 6- 10 years for complete proficiency. This may be a lot of time while studying considering other factors in life other than studying. Life may present pressures and challenges that may block my achievement, but I have to soldier on and accomplish my goal. The next thing that may challenge my accomplishment is career conflict. In my life, I have desired to undertake either

Voices for Abraham Lincolns Assassination Essay Example | Topics and Well Written Essays - 500 words

Voices for Abraham Lincolns Assassination - Essay Example For Walt Whitman, he wrote an intensely emotionally driven poem entitled, O Captain! My Captain! which passionately expresses the author’s grief for the death of his captain, President Lincoln. Similarly, Frederick Douglass wrote a speech entitled Oration in Memory of Abraham Lincoln, which he delivered at the unveiling of the Freedmen’s Monument in Washington D.C. in memory of the deceased president on the 14th of April, 1876. The theme of his speech, like that of the article published in Harper’s Weekly, entitled The Murder of the President shared the same air of intense sorrow for the loss of a dear friend and father of the nation. The greatness and advocacy of the president were immortalized in the three written pieces, with the discussion not only of his convictions but also the actions he took to convey his seriousness in such matters. With a similar theme, the poem, speech, and report had stirred the emotions not only of American readers during that time b ut also both Americans and foreigners alike in this present age. The poem by Whitman strongly expresses the poet’s unbelief of the untimely death of the president who is nearing the witnessing of his victory in his fight for his beliefs. Douglass, on the other hand, appeals to the emotions of the white Americans to the remembrance of the man who fought for their rights and protected them in all his services as the president. He did this by talking about the passions of the late president and his dreams for the American people.  

Federal Governments Roles in Private Security Research Paper

Federal Governments Roles in Private Security - Research Paper Example This can be done by the creation of gazettes that limit the mandate of private security companies to access information on a particular case. Moreover, the state should be able to share information with the private sector in case of a security threat. For instance, airport security may be mandated to stop a person as mandated by the state. Such collaborations make it easier to handle security threats. Another role of the state on private firms is to ensure proper certification of the practice. An organization should be valid and legally created to be able to serve in the industry. Raphael (2004) also points out that the state should ensure operations of private companies are regulated and specified. For instance, a private company may be provided with a mandate to use firearms only in extremely necessary situations. Private security firms in charge of institutions should be major areas to be targeted by the state. For instance, airports should be handled with greater regards from the state. The state should have intensified focus on private security firms in airports. However, this mandated should be limited to avoid instances of abuse on human rights. Regardless of this requirement, national security should be a priority (Noam, 2005). The author, however, is keen to assert that institutions such as medical and educational facilities should be approached with caution considering the sensitivity of people in these institutions (Noam, 2005). An area that should be provided with maximum state control is boarder control. Private security firms with the responsibility of securing across boarder transports should be completely transparent to the government on the nature of their business and provide evidence to support the claims. One proposed Act is the Federal Acquisitions Regulations (FAR). This act is aimed at managing the contraction of private security firms. In an

The History Of Cheese

The History Of Cheese In the world today, the cheese has become a key ingredient in many dishes in the world. Cheese is an ingredient that has been cruising around the place and make improvements delicious food, especially Italian Cuisine such as Spaghetti Carbonara, Cheese Pizza and many more, which has attracted many people enjoy of eating the food. In addition, the cheese has made everyone not only chefs and ordinary people also want to enjoy the cheese to create a different dish with cheese in it. Do all people on this planet know what the content in the cheese while everyone including children enjoy cheese even eat like that only. Cheese is a product of milk-based groups in it. Cheese produced in the time now not only produces one type but different types of cheese were produced from it.Differentiation each cheese produced has their different flavors, shapes, textures and more. Moreover, the cheese has its own life so that it can retain the moisture. We also need to know not only cheese produced from cows milk instead of the animals such as buffaloes, goats, sheep and more. Cheese not only be used but it is used as a secondary food such as Cheese Platter yet mixed with other cold cuts. Often guests will enjoy eating cheese after dessert. Chef who has a high talent, will always create something new by using cheese with other ingredients like black pepper, chives, garlic and more. This not only creates new foods and even enhance the flavor and aroma of the cheese. In this report, we can add more knowledge about how the cheese is produced. Apart from that we can learn more deeper about the origins of this cheese. Moreover, we also learned how cheese found in Ancient Greece, Roman Europe even in the days that have now spread throughout the world which has made cheese as an ingredient of their cuisine. Cheesemaker, the person who incharge or makes cheese according to the process of cheese production. Furthermore,we will attach the details of nutrition that has been in the cheese that makes people would obtain the cheese although in a small bite in a day. Lastly, we will see the impact that cheese has given towards the culture of the citizen in a country, which has become a trend even taking a picture. SAY CHEESE 2.0 History of Cheese The origin dates of cheese making range from 8000BC to 3000BC. However, no one really knows who made the first cheese but most authorities had considered that Middle East was the first area which is cheese being made. According to the ancient legend, it was made accidently by an Arabian merchant. The Arabian merchant has put his milk into a pouch which has been made by sheep stomach. The merchant carry the pouch along with him as he set out on a days journey across the desert. As he travelled, the heat from sun activated the enzyme rennin which found in the stomach lining. This action has caused the milk to separate into curd and whey. Thus, cheese was revealed. Based on ancient Greek mythology, the evidence of cheese making has been found in Egyptians tomb murals around at 2000BC. During the Ancient Greek period, cheese are been eaten. In Greek, cheese is called fornos which related to the basket where the cheese was deposited and separated from the whey. Cheese in other languages was derived from this greek word, for example, at French they used to call cheese as fromage or seems goes to Italian people they called cheese as formaggio. In Greek tradition, there was consumption that it was the Gods who showed the mortals how to make cheese. It is believe that cheese using has been use wider in Asia before it migrated to Europe. Then, during at Roman Empire, the process of cheese making has been expanded. Lots of different sources of milk began to be mixed and varieties of seasonings were added to produce cheese with rich in flavours. The Roman culture has developed the art of cheese making. The Roman cheese makers was a skilled artisans and they also has developed varieties of cheese. The Roman also credited with the first aging of cheese or cheese storage. The roman cheese makers were aware of the affects of various ripening technique which will be related to the taste and character of a particular cheese. The Romans and the Greeks has considered cheese as a luxury food and accessible to the wealthy. Cheese also has became their staple food which been used in both sweet and salty dishes. During Roman Empire, over 13 varieties of cheeses were produced. The Roman has spread their expertise in cheese making to Europe. In making cheese, they has developed dairy farming which to use cows milk to become the standard raw material. During this time, they are in an effort to perfect the curd-draining process. The Romans also invented the cheese press which is a technique that they exported as far as Great Britain. In France, especially in south and west, they have developed a wider range of cheeses because of rich in agricultural areas. They are more preferred in soft-cheese production and the hard-pressed cheese appeared to play a secondary role. This production was the reflection from the Rome-influenced culture of the nation. The production also mirroring the type of cheese that produced in the Mediterranean as opposed to the hard-pressed. It also more durable cheese that was developed in the northern regions of Europe which is can be stored and eaten during cold winter months. However, throughout the dark ages which is the Western European Early Middle Ages, circa 500 to 1000CE, there were little progress was made in developing new type of cheese. During the Middle-Ages, the European monks has invented of ripening and ageing techniques for cheese. The monks have produced milder-tasting cheeses. The communities of Jura and Alps mountain farmer could get together in dairy associations. In this situation, they enable to produce first-rate quality of cheeses. In the 7th Century, many cheeses been known by the region in which they were produced. However, during Renaissance on 14th to 16th century, cheese was considered as unhealthy food and the popularity of cheeses has decline. Luckily, in 19th century cheese regained favour and in start from this period they have started to move from farm to factory production. 3.0 SYMBOLISM OF CHEESE Cheese can be symbolized with a different perception by a different people. But generally cheese always related to something that can bring happiness. Here we had divided the symbolism to four which are economy, culture, religious, and social. 3.1 Economy If we look into the revolution or the movement of cheese began before Christ, different region or countries had their own originated cheese. During the glorious of Romans Emperor, they had develop the cheese into a high level with the manufactured of many types of cheese. The rich emperor at that time was a little bit dissatisfied with the quality of the cheese and later they had imported cheese from the Alpine areas, England, France, and parts of Asia. There we can see a network of import and export that they build in terms of exchange into their economy. We owe the Romans once again when they taught the techniques and the process to produce the cheese to the peoples that they conquered such as the Helvetti tribe in an Alpine area which is called Switzerland now. Nowadays, the industry of the cheese making is an important industry for the Switzerland and during 1900 they started very aggressive by operating 700 to 800 of cheese factories and now they are one of the largest producer of cheese based on world demand right now. Pasteurization actually came from its creator name which is Louis Pasteur that develop the process and introduce the concept of fermentation. He contribute and introduce the bacteria that can form a cheese in a fastest way and controlled bad bacteria. 3.2 Culture In France, cheese had their own specialty during the course of French meal. Not only at the fine dining restaurant they served course meal but at home they also practiced that. Every house at French will have stocks of cheese even they had special drawers for cheese in the refrigerator. The sequence of French meal start from appetizer and aperitif drink, which is light course and then followed by the main course, then the salad, and last but not least selection of cheese before the dessert and sometimes cheese can be a closing course which is replace the dessert. There is a maxim about cheese in France, A French meal without the cheese course is not a French course. Peoples mentality about cheese before this believe that eating cheese before sleep can cause a nightmare and gives you a restless night. However, in 2005 The British Cheese Board study made an experiment to the 200 participants which equilibrium to 100 of males and 100 of females to eat six different types of British chee se which were British Brie, Cheddar, Cheshire, Lancashire, Red Leicester, and Stilton before they sleep for a week. The results after a week show that no one had a nightmares and oppositely they had a good nights sleep with the pleasant dreams. Flash back to the traditional believes for the Arabian, Persian, and European. The Arabian believe that if they dreams about fresh cheese its symbol as a happiness and health but if Cutted cheese its mean you will get an illness and need an operation. The Persian believe that if we eat fresh cheese in a dream its mean someone will have a good fortune according to how much the person ate. Dreams about Swiss cheese is something special to the European because it means the promises of prosperity, health and amenities of life. Dream working in the cheese factory show that you will have an improvement in the situation. 3.3 Religious As we all know that Islam and Judaism strictly prohibit their follower from eat cheeses that made with rennet from animals that not slaughtered properly according to the Halal or Kosher laws. Both faiths recognize cheese as a dairy products, but the Judaism cannot eat dairy products in the same time meal with any meats except poultry and fish because it is against the Kosher rules. Actually the Hebrews scripture said you should not eat meat in its mothers milk, some study believe that when the meat and dairy products consume at the same time, the protein of both sources cannot be digested properly by the body and can affect health. 4.0 PROCESS PRODUCTION OF CHEESE In the process production of cheese we will divide it into two which are in the primitive era and the modern era. 4.1 Primitive Era The African, Asian, and Latin-American very addicted to yogurt and cheese no matter where they live even in the isolated area or in the urban areas. Usually the one that often making cheese is the woman at that time at their home. An example of cheese making in South America which is Cocoa Blanco cheese. The cheese started made with sour whey, and then coated with rancid butter, boric acid, coffee grounds, and ground chocolate cocoa -bean shells. After that, it is left under the scorching sun to dry and until it is sold. Another survey that had been made in other parts of West Africa found a small village where the farmers make cheese. The technique unusually impressive show good principles of manufacture, below are the steps of making the cheese by the farmers. First the fresh milk that they milking from the cow is heated in a pot to about the boiling point. After that, they added the extract called Quantum satis of leaves of a plant called Calatropia procera to the hot milk and the heating process is continued until it is coagulate. The coagulated substance then put in any cloth and dripped off for about 24 hours. The cheese mass that surfaces are next dried in the sun will formed a discus-like shape. To extract a strong red colour, the head of the threshed sorghum will boiled in the water. To make it look nice and as a protective layer, the dried cheese will dipped in the dye and becomes red like Edam cheese. The cheese can be keeps for more than one year, but if in the rainy season it is necessary to store it near to the fireplace. Cheese at that time majority were produced just for individual needs not in terms to gain profit or try to commercial it. However, the revolution of the cheese start in the modern era where the producing of cheeses were unlimited. 4.2 Modern Era In the modern era, they already build the technology that used to make cheese faster with good quality. There are few steps to make the quality cheese. First step To make a large of cheese, we need to use a lot of milk to produce it which is inquired the quality and purity of the milk. Second step Once the milk been tested and weighed, the milk has to pasteurized. It is to ensure that the cheese is made perfectly. In addition, it is to make sure the cheese that has been made is standardized. Third step Once everything is in order, we need to use a good bacteria and add in it to start the cheesemaking process. Now days, scientist has create a good bacteria, so that they able to produce a good and quality cheese. Besides that, the bacteria is to help enhance the falvor and texture of the cheese. Then, rennet which is called as the milk clotting enzyme are added in it, to coagulate the milk and form like a mass custard. Fourth step Next, they will cut into small pieces, where they begin to process of seperating the liquid and the solid of the milk. The solid of the milk (curds) will be cooked with a lower temperature to form a softer cheeses such as Ricotta, Mascarpone cheese and many more. Meanwhile the liquid of the milk (whey), are cooked with a higher temperature to form a harder cheese such as Romano, Gruyere cheese and many more. Fifth step To make the cheese, there will be a cheesemaker to cook it. The cheesemaker will cook and stir the liquid and solid of the milk with the proper temperature. They will achieve the firmess of the solid of the milk (curd). Meanwhile for the liquid (whey), they will drained it off properly and leaving it as a tightly curd. Sixth steps Once the liquid and solid changes into perfect curd according to the deisred temperature, the curd will be added with cheese salt in it which is to preserve the moisture and enhance the flavor of the cheese. Seventh steps The cheesemaker will pressing the determines the characteristic and shape of the cheese. Cover the cheese that has been pressed with a cloth or tissue. Most cheeses are pressed within three to twelve hours to complete the curd formation which is depending the size of the cheese. Cheese that will be pressing will be poured into a mould according to the sized that required. Eight step This is the last step process of making cheese which is curing. Curing for cheese is used for expand the ages of the cheese by developing the flavor and texture of the cheese within the time. Usually the cheese will be kept in a room that is carefully monitorized and controlled for the humidity of the cheese by using proper temperature on the cheese. 4.2.1 Equipment that has been used during modern era Pilot scale batch cooker It is used to cook the liquid and solid of the milk within the period of time with a proper temperature to cook it in a batch. Grinding machine It is used to grind the cheese into paste that is suitable with accurate moisture and fat for the next stage of cheesemaking process. Load cell conveyors It is used to control and record the weigh of the cheese through the process. Auger dump hopper Method that used to transferring the product from the blender into the batch cooker, where all the milk product has been added in the earlier stage. 4.2.2 Factor The spread of cheese through out the world Nutrition It is happens because the cheese contains the nutrition such as the vitamin, mineral and also fats that a body need most. In addition, it has become part of the daily meal of a person. Label/ Brand When a brand of product famous throughout the world, it enhances many people from other country to try the products and create a new product by using the cheese as the main ingredients. Technology In the new era, many people has invented a technology which able to cook, seal, packaging the product which contain cheese in it within period of time, which has make demand of obtain the cheese has increase from a level to another level. Production Different type of cheese, has different type of texture and flavor. That is why, many people would like to obtain the different type of cheese from the normal cheese, which has make to create a new creation of product by using the cheese that obtain. 5.0 TYPES OF CHEESE There are many types of cheese and can be classified to a few types. According to the International Dairy Federation, there are a round 500 types or varieties of cheese. The varieties of cheese can be classified into a few groups according to their characteristics. There are a few criteria that being looked to classified the types of cheese. Such as, ageing, milk content, fat content, country, moisture, method of making, moisture and more. Commonly cheese are categorizing by content, firmness, moisture and texture. The cheese are being categorizing from soft to hard. These are a few categorized of cheese; Fresh cheese, Natural rind cheese, Soft white-rind cheese, semi-soft cheeses and hard cheese. 5.1 Fresh cheese Fresh cheeses are eaten a few days after the cheese being cooked and only have a little time to develop a flavour. Those fresh cheeses are used in cooking to add texture and help in enhance flavour of food. It also helps to absorb oil and enhance other ingredient flavour to the foods. As we known, according to the history, fresh cheeses are originally discovered by nomadic tribes where accidently milk that being filled up inside the animal skin drained away. The milk leaving a firm and crumbly white lumps of fat that can be dried, store and kept for days. Fresh cheeses have a mild, lemony and acidic flavour. The fresh cheese flavour depend the type of animal milk use. Fresh cheeses have a high moisture content compared to the hard cheeses. It has wet and mousse-like texture. Example of cheese: Feta cheese The name of feta cheese from the Greek word fetta means slices. Feta cheese was originated from Greece. During 17th century, cheese was being served by cutting the cheese into slices. That why the name of cheese was given as feta cheese. Feta cheese is one of the age crumbly cheeses and commonly produces in block. The story of this cheese making is not known certainly, but there is a myth about the making of feta cheese. According to Ulysses narrates in Book 9 of the Homers Odyssey, Cylope Polyphemus was the first who create cheese (specific to feta cheese). If refer to the traditional method, the mixture of goat and cow milk are being left for around 30 hours than rennet being added inside the milk. It will help the coagulated process of milk, causing the separated of liquid and curdle. After that, the curds are being drain and resembles into a block shape. Muslin cloth, are use to raped and hanged the cheese to dry. Some people still use traditional method hanged the cheese by putt ing inside the animal stomach. Other examples of cheese are Ricotta cheese, Mozarella cheese and more. 5.2 Natural rind cheese Some fresh cheese, especially cheese that being produces using goat milk, will turn into natural rind or aged cheese. This process is due because of the cheese left to dry and drain for a long period time. The wet and rich protein surface of cheese attracts the production of moulds. These moulds are edible and it contributes to the ripening process. Nowadays, cheese makers will spray a solution that contains edible moulds (such as penicillium candidum) that helps ripening process. Mostly peoples are suspicious of moulds and sometimes the rinds flavour or texture doesnt suit with the taste of the customer. These types of cheese have different shapes and can be covered with paprika powder, herb or peppers. There are traditionally three stages in the production of natural rind cheese; Stage one: The fresh cheese are still moisture and has no rinds. The flavour is still mild and lemony. (Up to 10 days) Stage two: The cheese that being stored in a room or cellar. The cheese will start lose moisture and thin rind will start to develop. The surface will attract a variety of micro such as pinicillium candidum. The moulds will star appears around ten days. Stage three: At around 10 to 12 days, a blue mould will appear and over a few weeks it will appear on the surface of the rind. Cheese will started to shrink and causing the wrinkles. The surface of the cheese will be encrusted with mould, has brittle texture and become firmer. Sometimes, it has a nutty, pungent aroma and taste. Examples of cheese: Crottin de Chavignol This cheese is the famous cheese, among the varieties of cheese base goat milk. This cheese was originated claim from the village of Chavignol, France. Since 16 century, the productions of small size of cheese were started. The word crottin is derived from the word Crot meaning small oil lamp made from burned clay. The mould clay is being use as cheese moulds. The shaped of this cheese is solid but soft and has nutty taste. Other examples of Natural rind cheese are Banon cheese, Bouton de Culotte nad more. 5.3 Soft, white-rind cheese Is a type of cheese where it has buttery-yellow colour inside and has white rind. There are at least 80 types of soft, white-rind cheese are being made from cows milk. There are two popular soft, white-rind cheeses, known as Camembert and Brie. Mostly these cheeses are almost liquid texture and not contain high fat this is due to the high content. Traditionally the making of these cheese are simple, milk are being reheat until warm, then rennet being add to help coagulated process. After the liquid and curd separate, the curd being scoop and put inside a moulds and left in a humid rooms. After the desire of moisture reached, the cheeses are removed to other room and place on the straw mat. This will help the ripening process. Nowadays, the cheese maker will spray the mould (Penicilium candidum) to help to develop faster rinds. The faster development of rind will help or protect the inside of cheese drying out. This is why the soft, whit rind cheese has soft texture inside and has whi t rinds. Examples of cheese: Camembert de Normandie At years 1791 camembert cheese were firstly made by Normandy farmers known as Marie Harel. According to the history during French revolution, she gave a shelter to a priest know as Abbey Bonvoust since 1790. With the help from the priest, she improved the making or recipe of Camembert cheese. After a few year, the improvement of transport facilities help in the spread of this cheese and opening of camembert cheese outlet around Europe. In 1890 French engineering also contribute to the spread of this cheese. Where he creates a wooden box for easier to carried, those ideas have being used by all cheese camembert cheese producers. Camembert cheese is moulded flat round cheese that covers with white rind. This cheese has different taste according to their age. When it young it has milky and sweet taste around 20 days, when it reached 30 to 45 day it will have fruity and strong taste. Other examples of soft, white-rind cheese are Brie de Meux, Bomdard cheese, bougon cheese and more. 5.4 Semi-soft cheese Semi soft cheese can be classified into types washed-rinsed and washed-curd cheeses. The flavour of semi soft cheese ranges from mild to buttery to pungent flavour. Depend on their types these types of cheese can be slices, shredded and cube. 5.4.1 Washed-rinsed cheese According to the history washed rinsed cheese was being made During the Dark Ages Trappist. The Trappist monks need to go through 100 days fast without meat each year. They decide to produce stronger and meaty cheese. The moisture consistency of washed rinsed cheese similar to soft cheese but, the cheese used more rennet in the making process. More rennet is being added to produce firmer cheese. Besides that, the cheese are being put in more humid rooms, then being washed and rubbed with a mix of brine and bacteria. This act will encourage rapid growth of orange bacteria to brown-red bacteria on the rind. The bacteria growths on the surface of the rind and help create a texture similar to crà ¨me caramel. Examples of cheese: Epoisses de Bourgogne This cheese is a pungent unpasteurized cheese cow milk cheese. This cheese is made in a Village called Espoisees. Brillat- Savarin popular gastronome classed this cheese as King of The cheese. On the end of second war the production of this cheese stopped due to the decreasing of men population due to the war. On 1956, a farmer partner known as Robert and Simon Berthaut re-launch the production of Epoisses Cheese. This cheese has strong flavour and sweet cheese. Other examples of washed rind cheese are Baguette Laonaisse, Bishop Kennedy, Brick cheese and more. 5.4.2 Washed-curd cheese Is a cheese where during production process mix of the curd and whey being washed in water, to prevent the bacteria converts any remaining milk sugar into lactic acid. This act contributes to produce sweet cheeses that have smooth and rubbery texture. Examples of cheese: Leiden or Leidsekaas cheese On 17 the century, the Dutch East Indies one of company that lead to the beginning of spice trade between Indonesia and Europe. During that time cheese are already well known, the Dutch decide to do some experiment by adding spices to their cheese such as cumin, peppercorns and cloves. To create leiden cheese, the liquid is drained and the curd are sprinkles with a cumin and salt. Then the cheese is put inside a mould and lined with muslin cloth and pressed. After a few days the chesses are soaked in brine. 5.5 Hard Cheeses Many hard cheeses are factory made. These types of cheese content low moisture then soft cheese. These cheeses are being put inside a mould than be give forced with high pressure. The age of hard cheese are longer then soft cheeses and can be stored for a long time. Examples of cheeses: Cheddar cheese According to the history cheddar cheese were originated from English village of Cheddar at Sommerset, England. There is one myth about the making of cheddar. The story started where one girl decide to put a bucket of milk in the cave. Then she went home without brought the milk. After a long time she start to remember that she had put a bucket of milk in the cave, she went back to cave. While she came to the cave, she realized that the bacteria have turned the milk to hard curdle cheese. They also another myth, that believed King Henry have buy 10000 pounds of cheddar cheese and it shows that cheddar cheese were originated in England. As age of the cheese become longer, the taste of cheese become sharper and flavour. Young cheddar is age around 3 to 6 years, while other cheddar may be age and stored for several years. Other examples of hard cheese are Parmigiano cheese, Emmenttal cheese, Pecorino Romano cheese, Asiago cheese and more. 6.0 CONTRIBUTION Cheese has many contributions in culinary world in the past and in current. Cheese has been in the culinary world for such long time. With this kind of history, cheese is no doubt has many contributions in nutrition ways. People in the past accidentally produce cheese when they left the milk in the warmth or heated it in the earthenware pot. In the past, people often use cheese as one of ingredient. Nowadays, people have study the cheese and discover that cheese has much nutrition that is good for human body. In the past, cheese has been a kind of currency by the traders and merchant. In the culinary world, cheese has been one of the flavor enhancements. This can be seen when the Italian put cheese in their cooking. Cheese provides saltiness and buttery taste to the dish. Cheese also has been contributed in pasteurization method for milk product. Pasteurization method been created by Louis Pasture, the French chemist and microbiologist in April 1862. Current contribution is in health benefit. Scientist has study the art of cheese and discovers that there are several amount of nutrient in cheese. The major nutrients in cheese are protein, calcium, zinc, phosphorus, vitamin A, vitamin B2, and vitamin B12. Protein is important to human growth and helping in build and repairing the tissue. Calcium is important muscle development, normal nerve and maintains the health of bones and teeth. Zinc is important in helping the immune system of our body and contributes in skin structure. Phosphorus is kind the same of calcium because it help in maintaining the bones and teeth. Vitamin A is important for our vision. Vitamin B2 is important because it is use as converter of food into energy in our body. Vitamin B12 is important for helping in producing cells in our body. 7.0 CONCLUSION In conclusion, there are many varieties of cheese in the world and it is one of food or ingredient that has long history. Even though it has been producing many centuries ago, it is one of well known ingredient in the culinary world. Cheese are very famous right now even if we go to the famous luxury restaurant or even the Mamak stall that used to sell Roti Naan with cheese. The use of cheese in culinary world was started centuries ago until today. The spread of cheese from the origin place has contribute to the world of culinary. Other than that, a question, why in the cartoon the mice always been trapped and crazy with the cheese?, look at the mice teeth, they were strong and it show how nutritious the cheese was. Nowaday cheesen are being made with full of nutritious because of proper procedure and process are use to ensure the high quality of cheese produce. Other than that, the revolution about dairy products nowadays are very agressive. Because of new invention and technology t he making or manufactured of cheese are rapidly growth. New recipe and vareties of chees are be created. Maybe in our country it is not global used yet but we are hoping someday Malaysia can produce their own cheese with our own style. Lastly, we will see the impact that cheese has given towards the culture of the citizen in a country, which has become a trend even taking a picture. SAY CHEESE

Specialists Create Market Efficiency :: essays papers

Specialists Create Market Efficiency The NYSE should not abolish specialists. Both the NYSE and NASDAQ, however, need to realize that their relative trading volumes will continue to deteriorate as ECN's become more and more popular. The need for secondary and third markets will be diminished, however they still offer liquidity, so in some shape or form they will always be fashionable to certain types of investors. The current system established within NYSE is very old and outdated. For any single trade, a number of players must be involved. First, an investor places a buy or sell order to a broker. The brokerage firm then contacts its commission broker, who is actually on the floor, to consummate the order. In this rigid and time consuming system, the specialist plays a major part in any trade. Any buying or selling in a particular stock takes place at the specialists post. A computer monitor shows all bid and ask prices for a stock in addition to the number of shares they are willing to buy or sell at the given bid ask price. Basically, Specialists execute the trades of other brokers, but they can also buy or sell shares for their own portfolios. When no other broker can be found to take the other end of a trade, the specialist must take the end of the trade where no one else can be found to do so. This is done to create liquidity, and is one of the biggest benefits to this system. Also, t his type of trading creates an auction market, where buyers and sellers are together in one location, and the best buy or sell orders win trades. They also act as a dealer when they have to execute a trade when there isn't a buyer or seller available using their own inventory. Again, this is meant to facilitate liquidity. NYSE stocks, until recently, couldn't trade certain NYSE stocks outside of a formal stock exchange, however the NYSE has since abolished this rule. This has created a small trading volume of NYSE stocks over ECN's. The current system on NASDAQ and most other OTC's incorporates dealers, who offer bid and ask prices to brokers who execute trades based on a listing of the current quotes from dealers. Although this is a very liquid market, dealers typically take a spread from the bid/ask price in exchange for the risk that they incur for holding the security.