Guest Speaker Essay Example | Topics and Well Written Essays - 500 words - 3

Guest Speaker - Essay Example Martin. One of the primary weaknesses of the speech was the speakers delivery of his address. It was not enthusiastic enough and it infected his audience to feel the same lukewarm reception and involvement throughout the exercise. It appears like Martin - in his outline of his life, his causes, personal crusades, problems and triumphs feels disconnected from his lifes narrative. He was like reciting a life story of another person. He delivered each bit of information in a monotonous way, as if reading from a book and not from personal memory. It became hard to catch an emotion like sadness or righteous indignation when he found that his community lacked infrastructures like decent sidewalks or safe parks for the children, for instance; or, joy for crucial moments such as the several turning points of his career and for admiration of the people he looked up to and have shaped his growth as a person. It was an unfeeling way to deliver a narrative that actually talks about the speakers own lif e. It is easy to conclude that Martin is merely going through the motions of being a speaker. He merely played his role by saying his piece and that was it. There should have been some effort at engaging his audience as well. He should have taken time doing some research about those people sitting and listening to his message, and integrated the information in the way he shared his life experiences. It could have given him enough empathy in order to say what are relevant, what are useful and what are interesting to the audience. Of course, he was invited as a guest speaker in order for him to talk about what he has done with his life. So it is the audience duty to pay attention and learn whatever piece of information and wisdom being imparted. However, I believe that a speaker has this rare opportunity given to him to inspire people. Martin was given a platform in order to deliver a message and people are willing to listen. He should have asked himself prior to his

Interculture communication Essay Example | Topics and Well Written Essays - 750 words

Interculture communication - Essay Example Technology changes the way we reason in identity and perceive other cultures. Technology mostly leads to movement of people making us to come in contact with many other people of different cultures. It has been established that young adults move more often than the other generations in the process changing the individuals not excluding myself as I moved from China to the U.S and adopted a little bit of the American cultures (Lee, 2011). Demographic intercultural communications are derived from the recent variation in the U.S population. The changing US demographics include the population increasingly becoming non-white and multiracial besides the workforce being female dominated and older. The changing immigration patterns result in immigration and economic classes. According to Lee (2011) demographic diversity results in varied world views which lead to prejudices and stereotypes though it can be a positive force in giving linguistic richness and research. The economic imperative based on globalization as the US economy is connected to other countries it does little in ding business with other countries. Domestic diversity also encourages business to be attentive in to cultural variations. The peace imperative gives an insight on the role of historical, political, religions and economic contexts. Most of the time contacts to other groups have led to conflicts. The interpersonal imperative helps us to comprehend our cultural diversity with the similarities and differences that exist in the universe. Communication is a symbolic, interpretive, transactional, contextual process in which individuals make shared meanings. Symbols define the shared meanings. Interpretive as people comprehend symbolic behavior of others. Transactional because people task together create comprehension among themselves communication is a process comprising of shared meanings. Interpersonal communication involves

Basic hygiene practices for food preparation and cooking Essay Example for Free

Basic hygiene practices for food preparation and cooking Essay Every day people get ill from the food they eat. Micro-organisms including bacteria, viruses and moulds found in food can cause food poisoning, leading to a whole host of unpleasant symptoms, such as stomach pains, diarrhoea and vomiting. Food poisoning can sometimes lead to gastroenteritis (inflammation of the stomach and bowel), or more serious health problems such as blood poisoning (septicaemia) and kidney failure. Anyone can get food poisoning but some people, including babies, children and older people, are more likely to have serious symptoms. This is why this is vital as in the Seaview nursing home the residents are frail older people and several also are in poor general health. They are many basic hygiene practices for food preparation and cooking. This includes: Surfaces Equipment Sell by dates Food Cooking storing Surfaces Food poisoning affects thousands of people every year and many of these cases go unreported. The exact numbers of cases of food related illness that occur each year are unknown. This is because many people do not seek the help of their doctor when their doctor when they develop symptoms. Food poisoning can be extremely dangerously especially for the very young, older service users and those who are ill or infirm. It is therefore important that care workers actions do not increase this problem. To prevent contamination of food it is necessary to follow recognised hygiene procedures to make sure that risks are kept to a minimum. Cleaning and disinfection chemicals are available to maintain the correct standards of cleanliness. Usually these chemicals are added to water to make a cleaning solution. Some come ready to use in spray or aerosol bottles for convenience. Substances used for cleaning food preparation areas fall into three categories: Detergents – are chemicals that will dissolve grease and assist the removal of food debris and dirt. Detergents do not kill bacteria. Disinfectants – are chemicals designed to destroy bacteria and reduce them to a safe level. However disinfectants are not effective at removing grease and dirt’s. Disinfectants have a very strong smell and have the potential to taints foods and if in contact with surfaces that food is prepared on extra care should be taken in rinsing with hot (above 82C) water. Sanitizers– are a combination of both detergents and disinfectants and are designed to kill bacteria and remove dirt and grease at the same time. image00.pngimage00.png Disinfection can also be carried effectively using heat i.e. using hot water (above 82C). Chemicals can be used in addition to this process however are less effective where hot water is not available or a preliminary clean had not been carried out. The combination of the above chemicals and very hot water provide an effective way of keeping surfaces clean. Any work surfaces that is used for food preparation must be strong, durable, easily cleaned, resistance to stain or to absorbing liquids and not easily damaged. In professional food areas stainless steel tables are used for food preparation activities. They are usually on wheels which have brakes so that they can be moved easily which allows for ease of cleaning. It is vital that work surfaces are kept clean and bacteria free. The clean as you go method should be used. This means that all equipment and surfaces should be cleaned as soon as they have been used. This describes cleaning that is carried out as soon as the mess is created, the aim of this is to prevent cross contamination and to keep work areas clean and tidy. Examples of this might be Washing and sanitising of a chopping board straight after use and Cleaning up a floor spillage immediately after it has happened. Any spills should also be mopped up immediately they occur. Work surfaces should be left clean and clear when work has finished. The 5 stages of cleaning work are: Remove food particles and spillages using a suitable damp cloth Use a hot water and detergent solution to remove any grease and debris Rinse thoroughly with very hot water (82C) Use a suitable disinfectant to reduce bacteria to a safe level Final rinse with hot water and dry using paper towels (or allow to air dry) Equipment Only clean equipment if you have been trained to do so. This is especially important where the equipment has sharp cutting surfaces and or moving parts that are run by electricity. Care should be also taken with equipment that is hot or generates a lot of heat, for example cookers and deep fat fryers When training has been done some basic steps should be followed when cleaning equipment. The basic steps are: Disconnect the equipment from the power source Take extra care when removing any blades Remove all waste food Thoroughly wash and sanitize all parts Reassemble the equipment taking care to fit all components correctly in case they fly off during use Sanitize again those parts that will come into contact with food Ensure that all safety guards are refitted correctly. All other small items of equipment like pots, pans, cutlery, plates and glassware can be cleaned in the usual way. This may either be in a dishwasher or by hand using detergent and hot water. Sell by dates Perishable is foods that are likely to go off quickly. They normally have a sell by and use by date on them. Selling food after its sell by date is an offence. The food can be used up to and including the use by date. For an example a carton of milk may have a sell by date till the 14th march and the use by date may be the 16th march. The milk can be used on the 16th and before but not after. Most other foods have a best before day; this indicates the month up to which it will be in its best condition for eating. Some foods don’t have to require a date for example fresh fruits vegetable’s and meat from the butcher. Food It is vital that certain precautions are taken when providing food for service users. Washing of the hands is vital so hands must be washed: Before entering a food area After using the lavatory Between handling different types of food such as raw meat an cooked Before and after touching foods After coughing into the hands or using a handkerchief After touching face and hair After carrying out cleaning or handling rubbish It is essential that this is done because many bacteria live on the surface of the skin. Many of these are harmless however some can cause illness. Bacteria can be acquired from other sources and can contaminate food. Handling raw mean and poultry and then handling cooked meat is very dangerous unless hands are thoroughly washed in between. Touching the nose or coughing and sneezing over food or preparation areas should be avoided. This is because personal cleanliness is essential or bacteria will be transferred to the food. Also avoid touching the food with hands and glove wearing or using of the tong when possible is a good thing to do. This is because the less hands are in direct contact with food, the less chance there is of contamination. Touching dishes or cutlery that is to come into contact with food should also be avoided. This is because this cuts down the transfer of bacteria. Keeping the hair covered with either a hat or net and not combing hair in the food area should also be done as hair and scalp can carry bacteria that can fall into the food. Also keeping cuts and grazes covered with brightly coloured dressing as wounds are infected with bacteria and if the dressing comes off it can be easily found. Not smoking in the food areas is vital as it is against the law and can contaminate food. Also when ill food handling should not be done. This is vital because a person who is ill can infect food. Another thing that should be done is wearing clean protective clothing as there are fewer bacteria on clean clothes. Cooking Heat kills bacteria and this is why food must be cooked thoroughly. Cooking food at temperatures over 70Â °C will kill off any bacteria. If food isnt cooked at a high enough temperature, bacteria can still survive. Take special care that you cook meat all the way through. Unless you’re cooking steak or lamb and beef joints rare, it shouldn’t be pink in the middle. Use a clean skewer to pierce the meat. If it’s cooked properly, the juices will run clear. If you’re cooking meat so it’s rare, make sure that it’s properly sealed (browned) on the outside. Large pieces of meat take longer to heat up to the centre. The need for sufficiently high temperatures reaching the centre is very important. Always re-heat pre-cooked food thoroughly and only do so once. When cooking food in the microwave, stir it well from time to time to ensure that it’s evenly cooked all the way through. It is bad practice to mix previously cooked food with newly cooked food. Topping up soup lowers the temperature and increases the risk of bacteria growing. It is much safer to make up food in smaller quantises as and when it is needed. Eggs can carry salmonella, so to safeguard service users, eggs should be cooked for around seven minutes at 70ËšC. High risks foods such as eggs and chicken that are eaten immediately after cooking are safe providing the temperature is high enough. If there is going to be a gap in time between the foods being cooked and being eaten, it must be kept hot. Equipment should be used to hold the food at a temperature of 63ËšC or above. This is could be a heated tray, trolley or service counter. When using this type of equipment; heat the equipment to at least 63ËšC before loading the food, ensure the food is already fully cooked and at a minimum temperature of 63ËšC and never use the equipment to heat up cold or partially heated food. Reheating food can increase the risk of food poisoning. Some food handlers often make the mistake of thinking that because food has already been cooked it is free of bacteria. They believe that is only needs warming up. If it happens, bacteria had ideal conditions for growth for example food, warmth and liquid. Guidelines for food that needs reheating is as follows: Don’t get the food out of the refrigerator too soon and leave it lying it around Handle as little as possible and keep it covered Divide larger items into smaller portions where possible Heat the food to at least 70ËšC as its core Serve quickly following reheating Never reheat cooked food more than once If reheating ready-made meals from a shop, follow the manufactures instructions in addition to the above advice. Storing If you don’t follow the storage guidelines that come with your food, you could be letting yourself in for real problems. Storing food in the wrong place or at the wrong temperature can lead to the growth of bacteria. This means that even one piece of food left out for a couple of hours can contain millions of bacteria as bacteria flourish at body temperature which is 37ËšC. The reason foods are stored in a refrigerator is because bacteria and viruses can’t multiply below 6ËšC. The correct temperature for a refrigerator is between zero and 5ËšC. Chilled foods should be put away quickly but don’t overcrowd the refrigerator as it raises the temperature. With cooked food, let steam evaporate first before covering and placing in the refrigerator. Always keep the refrigerator clean by washing the inside surfaces with warm soapy water. Never thaw then refreeze food. To slowly defrost, take the dish out of the freezer and leave it in the refrigerator overnight rather than on the counter top. Place meats on a plate on the bottom shelf. When defrosting with the microwave, cook the dish immediately. Never freeze food that has gone beyond its use by date and remove old food regularly. Keeping the refrigerator at the right temperature helps prevent bacteria from multiplying. The correct temperature for a refrigerator is below 5ËšC and a freezer and should kept at minus 18ËšC. Check both the refrigerator and freezer regularly with a reliable thermometer. To maintain a constant temperature, keep the door shut whenever possible. When storing food in a fridge: Don’t allow the juice from the raw meat, fish and poultry to spill or drip onto any other foods. Put fruit and vegetable’s items into the salad drawer Keep milk and fruit juices on the bottom rack in the door Place dairy products , dressings, spreads, sauces, cream and convince foods on the centre and top shelves Store raw meat, fish and poultry on the bottom shelf of the refrigerator. this prevents cross contamination as the blood as the other liquids from the meat and fish cannot drip down onto other foods Cooked foods should be kept on the top shelves of the refrigerator Mayonnaise and ketchup should be kept in the refrigerator after opening Never place food in an open tin in the refrigerator. Use secure containers instead and throw the food out after two or three days Keep seafood either in the refrigerator or in the freezer until you are ready to prepare it Cross contamination occurs when food is put in contact with other contaminated foods. An example of this could be the blood from a piece of chicken dripping onto a plate of cooked food. Cross contamination means that the bacteria or other pathogens have been transferred from an infected food item. They either become infected or contaminated. If food looks or smells in any way, throw it out. A sure sign of spoilage is mould. Most mouldy foods should be binned along with leaking cartons and food which has gone past its use by date. Most frozen foods should be thrown out after three to six month’s. When storing food in the freezer, remove it from the wrapping and place it in a labelled and dated freezer bag. Remember to expel all the air from the bag before sealing it. If a power cut has occurred then foods that have started to defrost should be thrown out. If the power comes back on and if there is any doubt about which foods have defrosted and refrozen, the food should be thrown away. Food that does not need keeping cold should be kept in a sealed container in a cool dry cupboard or larder. It should never be stored on the floor. Vegetables can normally be kept in a cool, dry place in loose bags or racks but not in plastic bags. This makes them sweat and rot quicker.

Market segmentation and marketing mix of LG and SAMSUNG

Market segmentation and marketing mix of LG and SAMSUNG Definitions Market segmentation The dividing of all possible customers into groups based on their needs, age, income, education etc. (Cambridge Business Dictionary, n.d.) Marketing mix The combination of actions a company uses when selling a product or service. These are often described as the four Ps: Product, price, promotion and place. (Cambridge Business Dictionary n.d.) Aims This piece of work aims to analyse and assess the market segmentation and marketing mix characteristics of and potential for Samsung compared with LG. Due to the very broad market sectors and product ranges of both companies, this report will concentrate on the relatively new product sector of fitness monitors when considering both market segmentation and mix. Interest in these products has grown due to the availability of ‘wearable devices’ and the suitability of technology, particularly Smartphone apps, to assist in this pursuit. There has also been increased awareness and concerns about keeping fit and healthy. According to Vecchione (2012) the market for self-monitoring functions such as high blood pressure and blood glucose levels using wireless wearable devices is growing faster than Telehealth (the official NHS version of technology to monitor patients remotely in their own homes). The proportion of wireless devices used to monitor health conditions is predicted to increase from a low level of 5% in 2011 to as high as 80% by 2016 (Ibid), with the resulting readings being stored and analysed on smart phones. Company background An Introduction to Samsung Samsung was founded in Suwon, Korea in 1969. Its vision 2020 is stated as being â€Å"Inspire the world, create the future† (Samsung website, n.d.) Samsung Electronics is a global leader in semiconductors, telecommunications and digital media technologies with sales of 143.1 billion U.S. dollars in 2011 and 221,730 employees spread across 72 countries (Ibid.) Samsung has been the worlds largest television manufacturer since 2006 and is the worlds largest producer of LCD panels. The company also has the greatest share of the global market for memory chips. With the introduction of the Samsung Galaxy S mobile, the company has taken the lead in global sales figures for smart phones as of 2013. Samsung has also established a prominent position in the tablet computer market with the Android-powered Samsung Galaxy Tab offering strong competition against the iPad from Apple. The headquarters of Samsung Electronics Co., Ltd. are situated in Suwon, South Korea and this is also the flagship company of the Samsung Group. In 2013 the president of Samsung Electronics was Boo Keun Yoon; and the goals of the company encompassed both quantitative ($400billion global sales and number one spot in the global IT industry); and qualitative (design products that enrich people’s lives and contribute to a socially responsible future). This is a real sign of the times as organizations increasingly have to demonstrate corporate responsibility and contribution to social or shared value, i.e. doing well by doing good; an approach which can provide additional competitive advantage (Kramer, 2011). Roy (2013) explains this further as being the next stage of business thinking, embedding contributions to wider society as an integral part of corporate strategy. Samsung operates in Western Europe, the Far East, and the United States; increasing its share of the mobile phone market in Western Europe over the past three years at the expense of companies such as Apple and Nokia. In 2011, for example, Samsung had only a 14% market share in Western Europe (compared with Apple at 21% Nokia at 20%). By 2013, Samsung’s had increased its share of the Western European market to 45%; Apple’s share dropping to 20%, and Nokia’s market share plummeted to just 5%. Other competitors including Blackberry fared even worse, losing practically its 17% market share to Samsung and Apple. HTC’s Android smart phones also struggle to compete with the two market giants, especially Samsung, who managed to generate more income than Apple in 2013 (please see Figure 1 below). Figure 1 – Samsung and Apple profits 2011-2013 ($ billion) Source: Statista Thirteen Samsung products have held the number one spot for market share including televisions, semi-conductors (the first product which the firm originally manufactured) and mobile phones (Samsung, n.d.) Samsung is continuing to research and develop new innovative products such as LCDs and semi-conductors. An introduction to LG There is some resonance in the LG story compared with Samsung: LG is also a Korean company and it too was founded about half a century ago in 1958, originally known as Goldstar. It was founded on the ethos of creating a happier, better life (LG website, n.d.) Since 1958 it has progressed into the digital age through technological development, originally of home appliances such as washing machines and radios. Then in 1995 the company was renamed LG Electronics, acquiring the United States based company Zenith (Ibid.), hence opening up the vast American market. This was followed in 1997 by LG developing the first digital mobile handset and being the first company to be certified for the production of digital television sets. In 1998 the company developed the 60 inch plasma TV followed by a joint venture with Phillips to create LG Phillips LCD (Ibid.) 2002 sees LG export GPRS1 colour mobile phones to Europe and in 2003 achieve monthly export volume of 2.5 million units. By 2005 LG had become the fourth largest supplier of mobile handsets worldwide; plus the firm was the pioneer of notebook computers (LG website, n.d.) 2008 sees the company launch a new global identity: â€Å"stylish design and smart technology, in products that fit our consumers’ lives† (LG website, n.d.). In 2009 LG becomes the third largest supplier of mobile phone handsets worldwide, and 2010 saw the company launch the world’s first 3D LED TV. According to their website LG brand identity focuses on self expression and a promise of satisfaction to its customers; using the phrase â€Å"delightfully smart† as its strapline. The LG logo itself is said by the company to represent a circle around the customer epitomising the corporate value of establishing a lasting relationship with and achieving highest satisfaction for customers. This is the basis of relationship marketing and is key to attracting and retaining customers in a world where consumers are bombarded with sales messages. Market segmentation As Drucker neatly put it, â€Å"the purpose of business is to create customers† (Swaim, 2010, p.14) and to do this requires looking from outside the company from the customer’s point of view and answering questions about market segmentation, including â€Å"what does the customer buy† and â€Å"what is value to the customer†? Samsung and LG market segmentation Information to guide segmentation can be collected through carefully planned market research; and the analysis of questionnaire surveys. Here are some market segments that will be most relevant to the fitness monitor market: Students tend to be the most technology-literate and represent a well defined segment in terms of the early adoption and use of new technologies. They also assist in promoting and recommending products through the social media methods; plus can be helpful in co-production and the development of the product. The importance of the use of social networking sites (SNS) in the consumer buying process must not be underestimated; seeking opinion from other consumers is now a pre-requisite of the purchase decision-making process. Interbrand (2012) suggests this may always have been the case but a feature of the past few years is the increase in the speed with which opinions and consumer influence can be spread. Nielsen (2010) discovered that most internet users seek out reviews and consider the brand recommendations of fellow consumers before finally deciding on a purchase (Figure 2). The graph illustrates that recommendations from friends and family are the main source of information most trusted. A key factor to note here, however, is that official brand websites can be as influential as online consumer opinions but they have to be more than just promotional messages. In comparison, advertising in newspapers and on radio and TV are less trusted by consumers. Figure 2 – Percentage of consumers who have trust in different forms of advertising Source: Nielsen, 2010 Young professionals are another market segment for these types of products; the main difference with the student sector is the considerably higher income and hence greater willingness to spend more on the product. This group is arguably carrying on the great tradition of early adopters too; the UK market has always been at the forefront of adopting new technology, including broadband, digital TV and Smartphone take-up (Ofcom, 2010). Wireless technologies such as these fitness monitors have been no exception with the digital age being fully embraced by the early adopters in the UK as soon as the new products have been released by the major manufacturers including Samsung and LG. There is a third key market segment for fitness monitors revealed by research evidence and that is young women who tend to be more interested in health and using exercise as a way to keep slim as much as keeping fit (Clohessy, 2014). The functionality of the new generation of fitness monitors includes features such as the number of calories being burnt off as exercise progresses, with different consumption rates depending on the type and intensity of activity. These last two market segments also have the advantage of containing a greater proportion of working people who are consequently much less influenced by the absolute price of the product. They are also proactive Twitter and Facebook users and contributors, reading reviews and providing comment as part of the consumer decision-making process. Marketing mix The marketing mix, or four Ps (product, price, promotion and place) is a tool integral to the development of marketing strategy; the specific tactics for the major parameters of the product or service can be defined. In more recent literature, the marketing mix has been expanded to include the seven Ps (Kotler, 2012,) encompassing more elements as shown below in Figure 3. The basic four mix elements remain but are joined by the new criteria of ‘people’, ‘physical evidence’ or ‘environment’, and ‘process’; these are considered by some to better describe the marketplace influences. Kotler (2012.p.31) describes it as: ‘holistic marketing’ which â€Å"recognizes and reconciles the scope and complexities of marketing activities†. Figure 3 – the seven Ps of the Marketing Mix Source: Kotler, 2012 However, this report will be concentrating on the four core marketing mix elements of product, price, promotion and place. Samsung marketing mix In the case of Samsung, the tactics adopted to satisfy some of the marketing mix elements might be considered to be: Product – The Samsung fitness monitor is called ‘Gear Fit’ (Figure 4) and is designed for the wrist; it has a curved display and several apps including a built-in heart rate monitor and work out management system. Promotion – Celebrity endorsement is not a new concept and has a long history dating back to the early 1900s. For example, according to Ketcham (2001), Buffalo Bill Cody was pictured on a trade card and supplied a testimonial for the back of the card, in which he praised the benefits of Kickapoo Indian Oil. Another trade card depicted the image and name of Sarah Bernhardt, connecting her with Carters Liver Bitters (Ibid.) Samsung has already successfully used celebrity endorsement to promote its products, using the sportsmen and women at the Sochi Winter Olympics (Samsung, n.d.) This philosophy can be extended to engage the younger sports-oriented consumer, with the careful selection of sports stars providing a strong enticement for consumers to try the product. It might be a footballer or tennis player, perhaps connected with a major sporting event. Price – If a premium price is to be charged for the product, Samsung needs to provide a strong competitive advantage for the Gear Fit over the competition, particularly LG. A good way of securing willingness to pay a higher price for a product is to add value through additional features or extra services. Samsung is well regarded for its innovative products and is number one in the smart phone market currently. This kudos will most probably rub off onto the fitness monitor too provided the right approach is adopted in terms of engaging the consumer through the social media focusing on Facebook and Twitter. Place – With its domination of the Smartphone and tablet computer markets, Samsung will be able to exploit not only its on-line presence for sales of the Gear Fit monitors but also capitalize on the goodwill and very strong presence in the high street. All the mobile phone network companies will be keen to stock the innovative Samsung products including fitness monitors, as will the supermarkets and electronics stores. Samsung already produces medical monitoring equipment for the hospitals and clinics; this fitness monitor could be added to the product range for healthcare too. LG marketing mix The marketing mix tactics adopted by LG could conceivably include: Product – In terms of the fitness monitor, LG has developed a couple of complementary products; the Lifeband wristband (Figure 5), with a touch screen; and the heart rate earphone monitor. The Lifeband plays music, receives calls and texts, has a three axis accelerometer and altimeter for recording exercise effort, and can track the route of the wearer using a Smartphone app. Promotion – aligning a brand with major events to create and maintain an identifiable profile is central to the promotion strand of the marketing mix. The natural target events for the promotion of the Life band will include the London Marathon and the Great North Run; monitoring the heart rate during a marathon event assists with pacing and avoids straining the heart (Sinha, 2014). Price – maintaining a premium pricing policy would be possible with such an expanding market, but LG needs to ensure the consumer is willing to continue to pay that premium through constant product enhancements such as the music functionality and GPS capability. These enhancements need to be communicated and discussed with consumers through engagement through social media hopefully developing that relationship with the customer central to the LG ethos, as depicted in the encircling logo. Place –Apart from the company website there must be considerable scope for collaborating with franchise/nationwide gyms; and exercise equipment companies to promote the LG Life band. There will also be increasing potential in tendering for Clinical Commissioning Group contracts for Telehealth2 and telecare 3 products; the wearable fitness monitor providing a cost-effective and simple to use way for patients to monitor their own condition and feel more in control of their health. Conclusions * Both Samsung and LG Electronics have identified the fitness monitor market as a potential area for considerable growth over the new few years. * They have both developed attractive products to promote to the particular market segments highlighted in this report, including students, women interested in staying fit through calorie counting as well as exercise, and young professionals. * Pinkse and Slade (2004) remind us that competition is greatest amongst brands that are most similar and it seems that these two large Korean electronics firms need to distinguish themselves from the other in order to create a unique selling proposition (USP) for their product(s) and to generate a desire for the product and organisations. Recommendations 1. It would be beneficial to take a longer term view of demographic trends, particularly in view of the ageing demographic, to predict any change in the potential market for fitness monitors. Such information is supplied by the Office for National Statistics Census 2011 data and population projections (ONS 2011). 2. Exploiting the potential of social media to promote the brand identity through taking advantage of the buzz around the social side of fitness and exercise; which exists particularly amongst younger target market segments. 3. Celebrity endorsement is a really effective way to promote products that are the subject of culture and desire, particularly amongst the youth and young adult market. Samsung used sports men and women at the Sochi Winter Olympics to promote their products (Samsung, n.d.); perhaps they can continue this and maybe LG could find their own set of celebrity endorsers for their products? 4. However, considering the increasing life expectancy combined with the ageing demographic (a greater percentage of the population being aged over 55, 65 and particularly 75 there is a considerable untapped market for promoting fitness monitors to this group of consumers. The lengthier retirement periods experienced by many people nowadays provide considerable potential for promoting a regular exercise regime to be built into their daily routine. The fitness monitor is well suited as an aid to a healthier old age as it is simple to use, portable and wearable, and can be promoted as positively reducing the likelihood of long term illness or disability. This is backed up by the evidence that highlights regular physical activity as the single most important lifestyle behaviour change for keeping healthy (Colberg et al, 2010) preventing type 2 diabetes, reducing high blood pressure and vastly reducing the risk of cardiovascular disease and increased mortality. 5. Pursuing the fitness monitor market and expanding it into the Telehealth sector will have considerable potential too as the NHS and healthcare professionals are increasingly encouraging people with long term conditions to be more proactive about self-care and management. The Department of Health (2011) estimates there are around 15 million people in the UK with long term conditions; and that as many as 80% of these people could be supported to manage their own condition including though the use of effective self-monitoring. Not only will this reduce pressure and costs on NHS services, including keeping people out of hospital; but there is evidence that outcomes for patients are improved too with people more confident and experiencing a better quality of life (Challis, 2010). Word count = 3,093 References Colberg, S., Sigal, R., Fernhall, B., Regensteiner, J., Blissmer, B., Rubin, R., Chasan-Taber, L., Albright, A. Braun, B. 2010. Exercise and Type 2 diabetes. 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Kotler P. et al. 2012. Marketing Management (2nd Ed). Harlow: Pearson Education Limited. Kramer, M. 2011. Corporate Social Responsibility vs. Corporate Social Value – what’s the difference? [On-line] Available @ http://www.fsg.org/KnowledgeExchange/Blogs/CreatingSharedValue/PostID/66.aspx [Accessed 12/10/2014]. LG website [On-line] Available @ http://www.lg.com/uk/about-lg [Accessed 11/10/2014] Nielsen. (2009) Global advertising consumers trust real friends and virtual strangers the most. [On-line] Available @ http://www.nielsen.com/us/en/insights/news/2009/global-advertising-consumers-trust-real-friends-and-virtual-strangers-the-most.html [Accessed 11/10/2014]. Ofcom. 2010. UK consumers revealed as early adopters of new technologies. [Online] Available @ http://consumers.ofcom.org.uk/news/uk-consumers-revealed-as-early-adopters-of-new-technologies [Accessed 12/10/2014]. Office for National Statistics (ONS). 2011. 2010-based national population projections. [On-line]. 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Effective Coaching Essay -- GCSE Business Marketing Coursework

Effective Coaching Coaching is a very complex and demanding profession. It requires many technical and personal skills (Chamber, D., 1997). All coaches have their own style of teaching. There is no right or wrong method of coaching. Nevertheless, the coach’s philosophy determines his or her coaching aims and objectives, while having a huge influence on the athletes and it’s surrounding environment. This report enabled me to observe a very fine coach. I am honoured to have given the opportunity to observe Winchester public school boys’ senior basketball team coach Tom Liu during their basketball season. Coach Liu is knowledgeable about the sport he coaches and about the development of his athletes. His qualifications include NCCP level 1: volleyball, basketball, special Olympic (technical) and NCCP level 2 Theory. After observing several basketball practices and one basketball game, I’ve come to conclude coach Liu is a well respected and a good role model for his players. He provides challenging and enjoyable practice sessions. During the practices, he is able to communicate well with the athletes. He is constantly asking for the athletes’ suggestions on how to improve their strategy as a team and what the athletes feel they should work on. This allows the athletes to be involved and to develop their thinking habits. Coach Liu also provides good c orrective instructions where he would pull the athlete aside and correct their mistakes either by a... Effective Coaching Essay -- GCSE Business Marketing Coursework Effective Coaching Coaching is a very complex and demanding profession. It requires many technical and personal skills (Chamber, D., 1997). All coaches have their own style of teaching. There is no right or wrong method of coaching. Nevertheless, the coach’s philosophy determines his or her coaching aims and objectives, while having a huge influence on the athletes and it’s surrounding environment. This report enabled me to observe a very fine coach. I am honoured to have given the opportunity to observe Winchester public school boys’ senior basketball team coach Tom Liu during their basketball season. Coach Liu is knowledgeable about the sport he coaches and about the development of his athletes. His qualifications include NCCP level 1: volleyball, basketball, special Olympic (technical) and NCCP level 2 Theory. After observing several basketball practices and one basketball game, I’ve come to conclude coach Liu is a well respected and a good role model for his players. He provides challenging and enjoyable practice sessions. During the practices, he is able to communicate well with the athletes. He is constantly asking for the athletes’ suggestions on how to improve their strategy as a team and what the athletes feel they should work on. This allows the athletes to be involved and to develop their thinking habits. Coach Liu also provides good c orrective instructions where he would pull the athlete aside and correct their mistakes either by a...

Punic Wars Essay -- essays research papers

Discuss the Roman Punic Wars, in terms of their circumstances and overall effect on Rome’s economic and social development Also discuss the ensuing â€Å"Gracchan turbulence† from the same perspective. The circumstance for the Roman Punic Wars towards Rome was a simple human reaction. If an outsider such as Italy, Carthage, or Greece make threats towards Rome, Rome will simply fight. The Punic Wars lasted in 3 stages, all resulting to the obsessive pride and higher standings of Rome. Rome’s initial desire of expansion was only for farming land. Romans believed like anyone else that victory brought them honor as well as a strong, political career. Rome strongly had their victory of Italy due to their military discipline. Cowards were not welcome in the Roman Army. If a Roman fled from his standings, or left his comrades to die, they would receive severe punishment from the generals worse than the enemy could give them. The confidence of Roman soldiers grew because they knew their comrades would assure their well being if anything is to happen. The opponents were usually barbaric and disorganized. Most often, the opponents would flee leaving their comrades to die. The discipline of the Roman army was formed throughout the Punic wars. Poet Virgil Maxim best referred Romans by the quote â€Å"Yield you not to ill fortune, but go against it with more daring.† Rome’s Military form helped their enemies become allies and eventually citizens dedicated to Rome. The ...

2.5 Food Safety Work File

2. 5 Food Safety Work File Directions: Complete the food safety interactive quiz. Use the information from the interactive quiz to complete the following responses regarding food safety practices. For each of the following food safety practices, share at least 2 statements from the interactive quiz. Be sure to put these statements in your own words and explain why they are helpful in preventing food borne illness. An example would be: When dining from a buffet, make sure hot food is hot and cold food is cold.Food that is 40 – 140 degrees Fahrenheit has already begun to grow bacteria and pathogens.Clean (16 points):Keeping your hands clean keep you from getting ill.Keeping your surfaces clean after cooking or letting an animal sit on it.Separate (16 points):When cross contamination happens it spreads bacteria from one item to a food item which will make you sick.Never put cooked food on the same item a raw food was on without washing it.Cook (16 points):Using a food thermometer is the only way you can te ll for sure if a food has reached the temperature that kills the bacteria.Cook thawed food to a minimum internal temperature to kill the bacteria.Chill (16 points):When cooked food is left out for too long it can grow bacteria that can make you sick.Freezig foods to 0 degrees inactivates bacteria’s. In your own kitchen, explain 2 food safety practices you feel your family can improve and 2 food safety practices you feel your family does well.(16 points) I feel we can improve cooking food to the correct temperature, and cleaning our hands after touching raw foods. I feel that we keep cooked foods away from raw foods, and cleaning surfaces after having raw foods on it. In what ways do your school and community practice or promote food safety to contribute to your personal health? (20 points) Our community promotes food safety by having health inspectors come to restraunts and making sure they don’t have any health violations.