assignment:*Go to https://www.usa.gov to begin your search.* Next, click on the menu tab labelled “Government Agencies and Elected Officials.”*Then, click on “A-Z Index of U.S. Government Agencies.”*Select one of the large federal agencies, and review one of its major policies, laws, or regulations.
What is the primary mission of the agency? Select a problem that the agency is attempting to solve. Research the major policy process as it has evolved and identify its major stakeholders. Identify what major factors have contributed to policy ineffectiveness. Is the bureaucracy now too large to provide adequate oversight and future development? Be sure to integrate lessons learned and policy concepts discussed throughout the class. Examples may include security at airports, immigration, education (No Child Left Behind), welfare support, Social Security, health care, etc. Identify government subsidies, tools, and regulations the agency uses to meet its policy goals. Pinpoint supporting agencies, groups, or businesses that would be most interested in these policies and describe the potential conflicts of interest. Your APA style paper should be three pages in length, not counting the title and reference pages. Provide at least three peer-reviewed or professional references. Be sure your paper is double-spaced and uses 12-point font and one-inch margins. Use your own words and include citations and references as needed to avoid plagiarism. All sources used must be referenced; paraphrased and quoted material must have accompanying citations and be cited per APA guidelines.

 

Week Two Journal Objective You will create profiles for the for-profit and not-for-profit companies that you have chosen to examine in this course. Instructions This week, you will fill out the company profiles for both of the companies you chose to research. Follow the instructions and questions below for each company. Please answer all questions in detail. Because this journal is worth 5% of your final grade, there is a high expectation for your participation. Grades for the journals are based on content, critical engagement, quality of reflection, and detail. Please submit the completed journal via the Assignment Basket found in the Week Two Journal tab on the left navigation toolbar by Day 7. Company Profile (Not-for-Profit) Stand up to Cancer Write a paragraph here that describes the company. Identify the company’s: Area of interest History Summary of activities Funding sources Mission statement Values statement Tip: Good sources of information to use are the company website and other credible non-profit web sites.
Include the company’s details: Location List the headquarters. List any major branch offices. Tax exempt status Is the company a 501c)(3)? If so, what date was it granted this status? If not, what is the name of the umbrella organization? Personnel How many employees does the company have? Then, examine and discuss the following: What obstacles does the company face in its sector, and does the company have any innovative approaches to overcoming those obstacles? Describe a time in which the company faced a major crisis that threatened its business. How did the company address and overcome this situation? Reference Frantz, P. (2005, February 13). Company profile template. Connexions. Retrieved from 1.1/Company Profile (For-Profit) Microsoft Write a paragraph here that describes the company.
Identify the company’s: Area of interest History Summary of activities Funding sources Mission statement Values statement Tip: Good sources of information to use are the company website and other credible non-profit web sites. Include the company’s details:
 Location List the headquarters. List any major branch offices. Financial facts – Provide information regarding the following: The company’s most recent revenues. The company’s most recent profits. The company’s historical growth in relation to its revenue and profit. How the company compares to other companies in its sector. Personnel How many employees does the company have? Then, examine and discuss the following: Competitiveness. How does the company compare to its main competitors? Consider both domestic and local markets. What obstacles does the company face in its sector, and does the company have any innovative approaches to overcoming them? Leadership. Research and describe a time in which the company faced a major crisis that threatened its business. How did the company address and overcome this situation? Reference Frantz, P. (2005, February 13). Company profile template. Connexions. Retrieved from

 

Internal Code : Mas5997 Nursing Assignment
Store all of your artefacts of research in a secure location, for example, use PebblePad and store these as assets The artefacts you collect may include: Consent, measuring instruments, questionnaires, interview guides, observation schedules and Information sheet Background discussion with reference list as per APA Ethics application and documentation confirming ethics Data analysis Procedures used in the research Research question outlining the theoretical frame and the methods How you drew the sample and sampling methods Implementing the research design Discussion after analysis using additional literature Recommendations for future research Recommendations and implications for practice The following artefacts need to be submitted to EASTS for marking in the form of an essay. Briefly Introduce the research question and background (250 words – included in the overall word limit) Develop a discussion after you have analysed the data using additional literature including: Recommendations for future research Recommendations and implications for practice Include a Reference List in APA 6th edition style as outlined in Perrin (2015). Submit the 2200 WORD document through Turnitin. Instructions on how to do this are on the Interact2 site. 19 total views, 2 views today

 

Assignment front sheetQualificationUnit number and title
Pearson BTEC Level 4/5 HNC/D Diploma in Hospitality ManagementUnit 5 Food and Beverage Operations Management
Student nameAssessor name
Mihaela Dariescu
Date issuedCompletion dateSubmitted on
25/04/20161st July 2016
Assignment titleFood and Beverage Operations Management
LO
Learning outcomeACIn this assessment you will have the opportunity to present evidence that shows you are able to:Task no.
LO1
Understand different food and beverage production and service systems1.1discuss the characteristics of food production and food and beverage service systems
1.2discuss factors affecting recipes and menus for specific systems
1.3compare the cost and staffing implications for different systems
1.4justify the suitability of systems for particular food and beverage outlets
LO2Understand the financialcontrols used in food and beverage operations2.1discuss the use of financial statements in food and beverage operations
2.2demonstrate the use of cost and pricing processes
2.3analyse the purchasing process
LO3Be able to devise menus forhospitality events3.1compile food and beverage menus for a hospitality event
3.2justify the selection and suitability of recipes for menus
LO4
Be able to provide food and beverage services for hospitality events4.1plan a food and beverage service for a hospitality event within an agreed budget
4.2implement the planned service maintaining standards of quality and health safety and security
4.3evaluate factors to determine the success of the service making recommendations for improvement
Learner declarationI certify that the work submitted for this assignment is my own and research sources are fully acknowledged.Student signature: Date:In addition to the above PASS criteria this assignment gives you the opportunity to submit evidence in order to achieve the following MERIT and DISTINCTION gradesGrade DescriptorIndicative characteristic/sContextualisationM1 Identify and find appropriate solutionsAn effective approach to study and research has been appliedAn effective approach to study and research has been applied to compare the cost and staffing implications for different systems (AC 1.3)M2 Select / design and apply appropriate methods / techniquesAppropriate learning methods/techniques have been appliedAppropriate learning methods/techniques have been applied to examine the main areas specified in the assignment supported by appropriate examples (LO 1234)M3 Present and communicate appropriate findingsInformation/ data used are synthesized and justified supported by relevant examplesInformation/ data used are synthesized and justified supported by relevant examples to justify the suitability of systems for particular food and beverage outlets (AC 1.4)D1 Use critical reflection to evaluate own work and justify valid conclusionsConclusions have been arrived at through synthesis of ideas and have been justified
To achieve D1 you need to demonstrate that your conclusions are the result of synthesis of ideas and they have been justified (LO 1 234)D2 Take responsibility for managing and organising activitiesThe main areas specified in the assignment have been critically analysed in terms of theory and practical application supported by appropriate examplesThe main areas specified in the assignment have been critically analysed in terms of theory and practical application supported by appropriate examples in relation to financial controls used in food and beverage operations (LO 2)D3 Demonstrate convergent /lateral / creative thinkingConvergent and lateral thinking have been appliedTo achieve D3 you need to demonstrate convergent and lateral thinking while providing the answer for the following AC: 1.3 2.2Assignment brief Unit number and titleUnit 5: Food and Beverage Operations Management QualificationPearson BTEC Level 4/5 HNC/D Diploma in Hospitality Management Start date2nd April 2016Deadline/hand-in1st July 2016AssessorMihaela DariescuAssignment titleFood and Beverage OperationsPurpose of this assignmentLearners will develop understanding of a range of food and beverage production and service systems. Learners will undertake an investigation of staffing implications for different systems and businesses to inform system comparisons. Learners will study menu planning and recipes suitable for different industry contexts. They will also investigate the importance of financial processes including purchasing options costing of raw materials and commodities and different selling price models. Learners will develop their understanding of the processes involved in planning and developing recipes and the factors that determine menu compilation for a variety of customer groups.
Scenario:
If the hospitality industry is considered to cover all undertakings concerned with the provision of food drink and accommodation away from home this will naturally include all food and beverage outlets. In other words food and beverage provision is simply one element of a broader hospitality industry.In conceptual terms this raises few problems except possibly with take-away food establishments where in some cases the food may be taken home for consumption even though it is prepared and provided away from home.
The restaurants and pubs bars and club sectors have shown very strong growth in turnover and can be seen to be the dominant sectors of food and beverage operations as a large part of hotel turnover is dependent on room sales.The canteen and contract catering or contract food service sectors have also shown strong growth.In employment terms restaurants are easily the largest sector closely followed by pubs bars and clubs with the hotel sector growing more slowly and the contract food service sector holding steady.The meal experience may be defined as series of events both tangible and intangible that a customer experiences when eating out. It is difficult to define exactly where a meal experience actually starts and indeed ends although it is usually assumed that the main part of the experience begins when the customers enter a restaurant and ends when they leave. However any feelings customers may have when they arrive at the restaurants and when they leave should also be taken into account and included as part of the total meal experience.
The series of events and experiences customers undergo when eating out may be divided into those tangible aspects of the product that is the food and the drink and those intangible aspects such as service atmosphere mood etc.It is then convenient at this point to discuss the broad distinction between market and cost orientation within the hospitality industry as these two terms are closely associated with the particular sectors of the industry that have been identified.EXAMPLES OF MARKET ORIENTATION are found in the hotels restaurants popular and fast-food sectors while COST ORIENTATION EXAMPLES are identified particularly in the welfare sector such as catering in prisons for patients in hospitals and often for in-house employee restaurants. It is arguable that in fact all sectors of the industry need to employ a market oriented approach.
A market orientated business displays the following characteristics:A high percentage of fixed costs for example rent rates management salaries depreciation of buildings and equipment. This high percentage of fixed costs remains fixed regardless of any changes in the volume of sales.-A hotel restaurant is an example of an operation with high fixed costs that have to be covered before profit can be madeAn suitable market demand for the product thereby requiring a greater emphasis on all forms of selling and merchandising of the product to eliminate shortfalls in sales and the need to manage the capacity of the business more closely.More likely to have a more flexible pricing policy in order to attract customers at off-peak times
A cost oriented business displays the following characteristics:A lower percentage of fixed costs but a higher percentage of variable costs such as food and beverage costs. The percentage of variable costs in cost oriented establishments varies with changes in the volume of the businesss saleA relatively stable market demand for the product. In comparison to market oriented businesses cost oriented operations enjoy a reasonably stable demand for their products. This makes planning and operating more predictable and controllable.More likely to have a more traditional fixed pricing policy.
Learning OutcomeTasks
Mode of AssessmentLearning Outcome 1
Task 1Create a management training handbook for a restaurant chain. It should include chapters with the following topics:1.1 Discuss the characteristics of food production and food and beverage service systems giving examples from different hospitality organisations
1.2 Discuss factors affecting recipes and menus for specific systems
1.3 Compare the cost and staffing implications for different systems
1.4 Justify the suitability of systems for particular food and beverage outlets (chose 2 outlets with different service systems)
2.1 Discuss the use of financial statements in food and beverage operations
2.2 Demonstrate the use of cost and pricing processes
2.3 Analyse the purchasing processTask 1 Written assignment (LO1 2)To be submitted by 1st of July 2016 Learning Outcome 2
Learning outcome 3Learning outcome 4
Task 2The LO3 and LO4 are crossed referenced with the LO3 & LO4 assessed in Unit 13 Conference and Banqueting Management (the practical activity Christmas Party 2015) and the assessment was integrated in Unit 13.No evidence to be provided here all the evidence is filed and provided within Unit 13.Evidence checklistSummary of evidence required by student
Evidence presentedLO1
1.1 discuss the characteristics of food production and food and beverage service systems1.2 discuss factors affecting recipes and menus for specific systems1.3 compare the cost and staffing implications for different systems1.4 justify the suitability of systems for particular food and beverage outlets
Task 1 Written assignmentLO2
2.1 discuss the use of financial statements in food and beverage operations2.2 demonstrate the use of cost and pricing processes2.3 analyse the purchasing processTask 1 Written assignmentLO33.1 compile food and beverage menus for a hospitality event3.2 justify the selection and suitability of recipes for menusPractical activity (Christmas party 2015)LO44.1 plan a food and beverage service for a hospitality event within an agreed budget4.2 implement the planned service maintaining standards of quality and health safety and security4.3 evaluate factors to determine the success of the service making recommendations for improvementPractical activity (Christmas party 2015)Submission Guidelines:Excellent Formatting:Preferred writing styles Arial Verdana and Times New RomanLine spacing 1.5 Font Size 12Consistency in top bottom and left right marginsAlphabetical Harvard referencing and bibliographyEssay StructureTitle PageIntroductionMain Body (Tasks)References (including weblioreferencing)Appendices
*For Late Submission policy please refer to your student course handbook available on Live Campus.Plagiarism Rules and RegulationsNo plagiarism is accepted in assignments and students are advised to do the referencing correctly according to the Harvard Referencing System.Reduce your plagiarism by not sharing assignments and doing in text citations of sources usedusing the Harvard referencing methodWhat is Turnitin?
Turnitin is the software that EThames uses to calculate the similarity of your assignment to any other document submitted in the same system all over the world.
What happens when you submit an assignment on Turnitin?
You submit your assignment on Turnitin by submitting it on Livecampus on the assignment submission link. Your assignment is then compared with all of the assignments for all the different units submitted on Livecampus as well as assignments submitted by other students in other colleges and books and documents all over the world. The report generated is not the final report. The final report will only be generated after the final deadline which would mean that once the submission link closes and once every student submitted assignments at EThames for the specific unit only then the final report will be generated.
This means that if you have shared your assignment with anybody and they have submitted part of it or the full assignment the initial report your friend got wouldve indicated the similarity but your report wouldve remained unchanged. This is because the report is refreshed every time that you upload your assignment and then finally after the deadline. After the deadline their plagiarism will be high as well as your own.
What can you do to avoid getting a high Turnitin score? Do not copy pieces of work from any book or website. It needs to be rewritten in your own words and proper in text citation should be done according to the Harvard referencing methodDo not share your assignment with any friend not even to assist themPlagiarism
Plagiarism is passing off the work of others as your own. This constitutes academic theft and is a serious matter which is penalised in assignment marking.
Plagiarism is the submission of an item of assessment containing elements of work produced by another person(s) in such a way that it could be assumed to be the students own work. Examples of plagiarism are:The verbatim copying of another persons work without acknowledgement
The close paraphrasing of another persons work by simply changing a few words or altering the order of presentation without acknowledgement
The unacknowledged quotation of phrases from another persons work and/or the presentation of another persons idea(s) as ones own. Copying or close paraphrasing with occasional acknowledgement of the source may also be deemed to be plagiarism if the absence of quotation marks implies that the phraseology is the students own.
Plagiarised work may belong to another student or be from a published source such as a book report journal or material available on the internet.

 

Write a three to four page paper addressing the Doctorate in Nursing Practice Degree (DNP). Analyze the issues in support of its implementation as well as analyze the issues opposing its implementation as it relates to the provision of health care. Provide your position on the issue. Please refer to the rubric. Provides a clear statement of the professional issue. (Introducing the reader to the issue at hand)
Provides an in-depth compelling case analysis consisting of at least four reasons supporting the issue as it relates to the provision of health care as discussed in scholarly references.
Provides an in-depth compelling case analysis consisting of at least four reasons opposing the issue as it relates to the provision of health care as discussed in scholarly references.
Clearly conveys own position on the issues based on the analysis of the issues (supporting or opposing).