The Great Gatsby Essay Example for Free

The Great Gatsby Essay The novel, The Great Gatsby, by F. Scott Fitzgerald argues that the novel is a perfect example of the great American love story, but that is a negative. The Great Gatsby is not a tale about perfect love, throughout the story we follow multiple corrupted relationships. Tom and Myrtle they are both objects to one another. Daisy chooses Tom over Gatsby when the wait is longer than expected and he’s offering her fortune. This is a tale of love and lust corrupting individuals, and of an American dream that is never fulfilled. Many people dream of being rich and famous in this time era because they want to be honored and idolized by people. This is the goal of Jay Gatsby, the protagonist in The Great Gatsby. Jay Gatsby throws all these parties to get known as this â€Å"big timer† a well-known rich man he thinks that will attract Daisy. â€Å"If love is only a will to possess, it is not love†, there are three main relationships in â€Å"The Great Gatsby† and they are all unsuccessful because they are not based off of love, but on materialism. An example of an unsuccessful relationship in The Great Gatsby is the adulterous affair between Myrtle Wilson and Tom Buchanan. Tom and Myrtle meet on a train when Myrtle was on her way visiting her sister that lives in New York and the two were both infatuated with each other’s appearances, and neither of them could take their eyes off one another. Myrtle is married to a man unsuccessful man named George B. Wilson. She joins into a conversation with Catherine explaining how she feels about her marriage , which I feel makes it so easy to cheat with Tom Buchanan. â€Å"Well, I married him,† said Myrtle, ambiguously. â€Å"And that’s the difference between your case and mine. † â€Å"Why did you, Myrtle? † demanded Catherine. Nobody forced you to. † Myrtle considered. â€Å"I married him because I thought he was a gentleman,† she said finally. â€Å"I thought he knew something about breeding, but he wasn’t fit to lick my shoe. † â€Å"You were crazy about him for a while,† said Catherine. â€Å"Crazy about him! † cried Myrtle incredulously. â€Å"Who said I was crazy about him? I never was any more crazy about him than I was about that man there. † She pointed suddenly at me, and every one looked at me accusingly. I tried to show by my expression that I had played no part in her past. â€Å"The only crazy I was was when I married him. I knew right away I made a mistake. He borrowed somebody’s best suit to get married in, and never even told me about it, and the man came after it one day when he was out. ‘oh, is that your suit? ’ I said. ‘this is the first I ever heard about it. ’ But I gave it to him and then I lay down and cried to beat the band all afternoon. †(F. Scott Fitzgerald 34-35). Myrtle is unsatisfied, annoyed, and aggressive. She is disgusted with everything about her marriage because she has so much hatred towards her husband, he is poor man. Myrtle is a superficial materialistic vacuous bitch! That’s the only way I can put it. Myrtle deserves every bad thing that comes to her for the betrayal of her husband. Tom only uses Myrtle for sex that’s all she’s good for and in return she receives gifts and money, not because Tom cares about her, but because he just have money to blow. Myrtle believes Tom will leave his wife for her, but to Tom she’s just a sexual toy, sexual object, nothing just being used. Tom makes it pretty clear that he isn’t leaving Daisy for her from the way he treats Myrtle at the party, especially when he breaks her nose for having the nerve to mention his wife Daisy’s name. Daisy! Daisy! Daisy! shouted Mrs.  Wilson. Ill say it whenever I want to! Daisy! Dai Making a short deft movement, Tom Buchanan broke her nose with his open hand (Fitzgerald 43). The pathetic nature of their relationship is reinforced when she dies. After a fight with her husband, Myrtle runs away towards a golden car that she thinks is Toms. The gold color of the vehicle symbolizes money, the fortune that Myrtle craves for. When Tom hears that she was hit by the car he has no emotional reaction to her death. He hurries to tell her husband that he was not the one driving the car so he can get away from the situation clean. The relationship between Tom and Myrtle is best symbolized by an expensive dog leash Tom bought for Myrtles puppy. It deliberates on the fact that Tom is her master, the one who controls his pet with money. As the dog, Myrtle is rewarded treats (gifts and money) for acting accordingly. The unequal status of Tom and Myrtle demonstrates that their relationship was bound to have a lack of success from the inception. Daisy and Tom Buchanan marriage is also a complete failure. Daisy only marries Tom because the war separated her and Gatsby. However, the most important reason for her marring him is because he comes from money. Tom is from a wealthy family and has statues. He also wins Daisy over by giving her everything she wants, especially at their wedding ceremony. â€Å"In June [Daisy] married Tom Buchanan of Chicago, with more pomp and circumstance than Louisville ever knew before. He came down with a hundred people in four private cars, and hired a whole floor of the Muhlbach Hotel, and the day before the wedding he gave her a string of pearls valued at three hundred and fifty thousand dollars (Fitzgerald 82). †

The Background Of Food Tourism Tourism Essay

The Background Of Food Tourism Tourism Essay This chapter will explain the background of food tourism. The researcher will explain why food tourism is a niche activity and what the benefits of niche tourism are. This chapter will also outline the interaction between food and tourism. Furthermore, the researcher will describe the trends shaping the tourists interest in food. This chapter will then analyse the recognition of food tourism internationally, most notably within countries such as Canada and Whales. Finally, the researcher will investigate the food tourism industry in Ireland and examine how Ireland measures up as a food destination when compared to international standards. Food tourism, which can also be referred to as gastronomy or culinary tourism is increasing as an area of research among tourism scholars (Hall, Sharples and Mitchell 2003; Smith and Xiao 2008). In 1998, folklorist Lucy Long first defined the relatively new term food tourism as intentional, exploratory participation in the foodways of another participation including the consumption, preparation and presentation of a food item, cuisine, meal system, or eating style considered to belong to a culinary system not ones own (Chrzan 2006; International Culinary Tourism Association 2010; Long 2004). This definition indicates travelling with the intention of experiencing other cultures through their food (Chrzan 2006). However, Smith et al (2008) argue that Long`s definition is exclusive and narrow, limiting food tourism to food experiences belonging to another culture. In contrast to Long`s definition, the International Culinary Tourism Association (ICTA) (2010) define food tourism as the p ursuit of unique and memorable culinary experiences of all kinds, often while travelling, but one can also be a culinary tourist at home. This definition explains food tourism in its broadest sense and includes all culinary experiences from Michelin star restaurants to local bakeries or cookery schools (Chrzan 2006; ICTA 2010). Furthermore, the ICTA (2010) explain that local residents can be culinary tourists in their own town simply by breaking their routine and trying out new restaurants. Erik Wolf, President and Chief Executive Officer (CEO) of the ICTA explains that true culinary tourists are perfectly happy at a roadside cafà © in the middle of nowhere, as long as there is something positively memorable about their dining experience (Wolf 2006, p.2). 2.3 Food Tourism as a Niche Activity According to Novelli (2005) niche tourism or special interest tourism is one of the fastest growing areas within the tourism sector. Douglas, Douglas and Derrett (2001) concur and believe that the growth of niche tourism is seen as a reflection of the increasing diversity of leisure interests among the twenty-first century tourist. The traditional two week sunbathing holiday abroad has given way to niche tours catering for peoples special interests (Collins 1999). The term niche tourism is largely borrowed from the term niche marketing. In marketing terms, niche refers to two inter-related ideas. First that there is a place in the market for a product, and second, that there is an audience for this product (Novelli 2005, p.4). Therefore, the clear premise of a niche market is a more narrowly defined group, whereby the individuals in the group are identifiable by the same specialised needs or interests, and are defined as having a strong desire for the products on offer (Novelli 2005) . This can be customised to refer to a specific destination tailored to meet the needs of a particular market segment, for example, a wine growing region can position itself as a niche destination offering tours of its specific wines. The size of a niche market can vary considerably, however it allows the market to be broken into relatively large market sectors macro-niches; for example cultural, rural or sport tourism which can then be divided into precise market segments micro-niches, for example geo, food or cycling tourism (Deuschl 2006; Novelli 2005). Niche tourism has been frequently referred to in tourism policy and strategy documents in recent years in opposition to mass tourism (Hall et al 2003; Novelli 2005). The connotations of a more tailored and individualised service carries its own cachet relating to features like the small scale of operations, implied care and selectivity regarding discerning markets, and a suggested sensitivity of tourists (Novelli 2005, p.6). Such features provide a more suitable fit with planning and development policies relating to environmentally sustainable and socially caring tourism. For these reasons, organisations such as the World Tourism Organisation (UNWTO) and the World Travel and Tourism Council (WTTC) view niche tourism consumption as more of a benefit to the host communities when compared to the more traditional forms of mass tourism (Hall et al 2003; Novelli 2005). Furthermore, niche tourism is also seen as a mechanism for attracting high spending tourists. Take for example the concept of cookery school holidays, a market which is expanding year by year (Sharples 2003). Google Insights (2010) show a consistent web search interest in cookery holidays over the years 2004 to 2010, with particular interest from the United Kingdom (UK) and the United States (US). Ballymaloe Cookery School, located in one of the most scenic areas of Ireland, East Cork is one of Europes foremost cookery schools. The school which is run by well known cooks Darina and Tim Allen has attracted people of all ages and abilities, from all over the world since its opened in 1983. The courses range from simple one (average price à ¢Ã¢â‚¬Å¡Ã‚ ¬125) to two day courses (average price à ¢Ã¢â‚¬Å¡Ã‚ ¬575), based on a certain theme, such as baking, finger food, salads or pasta dishes, to more lengthy week long courses (at an average price of à ¢Ã¢â‚¬Å¡Ã‚ ¬895). An analysis of their website showed that some cookery courses are booked out with an option to join a waiting list (Ballymaloe Cookery School 2010; Sharples 2003). 2.4 The Interaction between Food and Tourism Although it is agreed that food tourism is a niche activity, Novelli (2005) categorises food tourism as a subset of rural tourism due to its roots in agriculture. Wolf (2006, p.6) contradicts and illustrates food tourism as a subset of cultural tourism because cuisine is a manifestation of culture. Everett (2008, p.337) agrees with Wolf and suggests that food tourism provides a conceptual vehicle for pursuing a more culturally aware tourism agenda. It can be assumed that food is representative of a culture, take for instance Italy, a country which is known throughout the world for its pizza and pasta dishes. Nevertheless, food tourism is a newly defined niche that intersects and impacts on the long entwined travel and food industries (Wolf 2006). Food is a vital component of the tourism experience. Selwood (2003) suggests that food is one of the most important attractions sought out by tourists in their craving for new and unforgettable experiences. A growing body of literature sugge sts that food can play an important role in the destination choice of tourists, and more significantly, in visitor satisfaction (McKercher, Okumus and Okumus 2008). The food consumed by tourists in a place is part of the tourists memory of their visit to that particular holiday destination (Failte Ireland 2009a; Fitzgibbon 2007). Henderson (2009) explains that food and tourism have a very close relationship as food is a critical tourism resource. Food is vital for physical sustenance and all tourists have to eat when travelling. However, both Henderson (2009) and McKercher et al (2008) declare that the desire to try different foods may act as a primary motivator for some, or part of the bundle of secondary motivators for others. Culinary tourists are drawn by the opportunity to consume, and dining out is a growing form of leisure where meals are consumed not out of necessity but for pleasure (Smith et al 2008). Much of the literature on food tourism refers to the concept of visualis m as epitomised by Urrys tourist gaze (Urry (1990) as cited in Everett 2008, p.340). Everett (2008) discovered that viewing windows are being built in food tourism sites in an effort to meet an increasing demand for a more embodied, immersive and authentic food tourism experience. Theses viewing windows bring the producer closer to the consumer and allow the tourist to gaze into the backstage of food production activity (Everett 2008, p. 340). As previously mentioned, all tourists have to eat when travelling. Therefore, from an economic point of view, 100% of tourists spend money on food at their destination (Wolf 2006). Yet, data on food tourism appears scarce. Selwood (2003, p.178) explains that food is a very much overlooked and unsung component of tourism literature. Hall et al (2003, p.1) agree and cite food, just like tourism, was for many years a fringe academic discipline, and was frowned upon as an area of research by students. Typically, food is placed together with accomm odation in collections of tourism statistics, partly because it is almost always part of another attraction, and also because of it being a necessary element of survival no matter where a person is located (McKercher et al 2008; Selwood 2003). As the ICTA (2010) point out, the more that food is accepted as a main stream attraction by destination marketers, the more research that will be done to further develop and justify this niche activity (ICTA 2010; Wolf 2006). Hashimoto and Telfer (2006) refer to the Canadian Tourism Commission (CTC) who has recognised the growing interest in cuisine and have begun to promote Canada as a food tourism destination. The CTC (2010) highlight local Canadian cuisine as one of the top five unique selling points on offer in the country. Furthermore, dining out is one of the most popular activities undertaken by Canadian tourists (Selwood 2003). Hashimoto et al (2006) cite that Canada has approximately 63,500 restaurants and Canadians themselves spend CAN$39 billion annually in restaurants, eating out on average 4.7 times a week. The contribution of food to the Canadian tourism economy is of considerable importance and, because of their intensive use of labour, food preparation and food services also contribute very heavily to the tourism employment sector. In Canada, nearly a million people work in the foodservice industry and the promotion of local cuisine is therefore an effective way of supporting local economies along with agricultural production (Hashimoto 2006; Selwood 2003). The importance of food to the tourism industry has increased significantly within the last ten years, according to the Welsh Assembly Government (2009). They believe that the availability of high quality, local food has become a key driver for tourists when selecting a holiday destination. A Food Tourism Action Plan has been drawn up to promote W ales as a destination where high quality and distinctive food is widely available. Currently visitors on short breaks in Wales spend 18.7% of their holiday spend on food and drink whereas visitors on longer holidays spend 17.8% (Welsh Assembly Government 2009). Research carried out by the Travel Industry Association in conjunction with the Gourmet Tourism Association and the ICTA reported in March 2007 that over the previous three years 27 million travellers engaged in culinary or wine related activities, while travelling throughout the world. Therefore, the Welsh Government believe that there is a clear demand for culinary experiences, and outlets which promote and market high quality Welsh food and drink for consumption or purchase (Welsh Assembly Government 2009, p.3). 2.5 Travel Trends As previously mentioned, some tourism agencies such as the CTC have begun to recognise the growing interest in food and have embarked on the promotion of their destination as a food tourism location. However, the question arises as to the trends which are shaping the tourists interest in food. Nowadays, modern food tourists are better educated and have travelled more extensively, therefore they are culinary savvy and want to experience individualism as they search for local, fresh and good quality cuisine that reflects the authenticity of the destination (Chon, Pan, Song 2008; Yeoman 2008). Moreover, the influence of the media and the emergence of niche food programmes have influenced the tourism industry as celebrity chefs such as Gordon Ramsey and Jamie Oliver increase our interest in good quality food. Furthermore, the media is now full of magazines, such as Food Travel, Intermezzo, Cuisine, Gourmet Traveller, Australian Gourmet Traveller; radio shows and even entire lifestyle channels, such as Good Food or the Food Network which clearly connect food and tourism. In addition, the world is online. Whether through computers or mobile phones people can constantly read and talk about food, nowadays people blog about it, online restaurant reviews are instantly available and Tripadvisor now produce a list of the best places to eat in each country (Yeoman 2008). According to Chon, Pan, Song (2008) travel trends are becoming more activity-interest based rather than destination based. More and more travellers are deciding what activities they want to take part in first and then choosing the destination which offers them. Many of todays leading destinations offer superb accommodation and attractions, high quality service and facilities and every country claims unique culture and heritage. A s a result, the need for destinations to promote a differentiated product is more critical than ever in order to survive within a globally competitive marketplace (Morgan and Pritchard 2005). Food tourism shapes culinary destinations such as France, Italy and California whereas in emerging destinations such as Croatia, Vietnam and Mexico food plays an important part of the overall experience. Food is essential to the tourist experience, it can change the image of a destination, take for example the city of Las Vegas which was a renowned gambling destination where cuisine was barely an afterthought. This changed dramatically in 1992 when Wolfgang Puck became the first celebrity chef to come to Las Vegas when he opened Spago at the Caesars Palace Forum Shops.   He started a growing culinary revolution in Vegas which paved the way for fine dining restaurants.   At present, majority of the hotels and/or casinos in Vegas have celebrity chef restaurants attracting many tourists eager to sample the best cuisine money can buy (Wolfgang Puck 2010).   There are currently sixteen Michelin Star restaurants in Las Vegas, with Joel Robuchons Restaurant at the MGM Grand currently holding three Michelin stars (Quezada 2010). 2.6 Food Tourism in Ireland According to a Mintel report on Ireland, published in 2009, the food tourism market outperformed the overall tourism market between 2003 and 2007, however, neither has been immune to the effects of the global economic slowdown which has caused the value of the food tourism market to decline by 4% in 2008, and the value of the broader tourism market to decline by 3%. The market for food tourism in Ireland was worth à ¢Ã¢â‚¬Å¡Ã‚ ¬2.23 billion in 2008. Nonetheless, this figure was a decrease of 4% on 2007 figures and brought an end to a 26% increase between the years 2003 to 2007 (Mintel 2009; Fitzgibbon 2009). According to Tracey Coughlan (2009) from Failte Ireland, the most appealing activities for tourists in Ireland stand as heritage, natural amenities and sports. Sinead OLeary (2002) agrees and in her study of Qualitative and quantitative images of Ireland as a tourism destination in France, French visitors to Ireland were asked to describe their image of Ireland in terms of commo n attribute-based components and holistic aspects. Her findings show that the key images of Ireland remain the welcoming people, the beautiful scenery and the relaxed pace of life. Unfortunately, food did not get a mention, however, beer; most notably Guinness was cited by 37% of French Tourists as an image which is most readily associated with Ireland. This suggests that food has a lower priority when it comes to the primary purpose of visits and as Coughlan (2009) illustrates this is not just among French tourists. Nevertheless, as demonstrated above, the food tourism market is strong; therefore a gap exists in Ireland for a strategic approach to food tourism and the more demanding culinary tourist. As mentioned in the introduction Failte Ireland proposes to develop a Food Tourism Ireland strategy in the future. However, no report has of yet been published by Failte Ireland in relation to Irelands approach to the development of food tourism. Ireland has a wealth of natural opportunities at its doorstep, for example food festivals, fine artisan producers, food trails, high quality local farmers markets and world class cookery schools such as Ballymaloe Cookery School or Dunbrody Cookery School. It can be assumed that such images of Irish food festivals or Irish farmers markets would be beneficial from a food tourism perspective. Tracey Coughlan of Failte Ireland stated that The quality of our food ingredients is recognised worldwide as excellent in terms of both quality and authenticity. While Irish cuisine may not be as renowned as those of our neighbours on the continent, the strength of our basic ingredients beef, lamb, and dairy are a strong selling point. It is therefore suggested that in these challenging times, continuing to create demand for our tourism product is vital. Specialist areas like food and annual events like Harvest Feast are very important in this regard (Failte Ireland 2009). Furthermore, Mintel (2009) report that the quality of food coupled with the availability of local produce are the most influential factors for tourists w hen choosing somewhere to eat. Mintel (2009) also point out that online reviews and guides such as the Michelin guide, the Michelin Pub Guide, and the Bridgestone Guide can be exceptionally influential on tourists choices. However, it must be realised that Ireland face challenges in its task to stimulate further demand from a food tourism perspective. The perception that Irish food is expensive, service related issues (a consistent level of quality is required), Irish food cost issues and the lack of innovation to create new food experiences are of concern (Coughlan 2009). It is therefore suggested that Ireland must build on the success of its food export market and take advantage of its natural opportunities. All the relevant agencies and bodies in Ireland must work together in order to develop a food tourism Ireland strategy which will fully integrate into and support the broader national and regional tourism development objectives. 2.7 Summary According to the literature, food tourism is increasing as an area of research among tourism scholars. However, data on food tourism is scarce. Although primarily a niche activity with a defined and reachable market, food tourism can have an extensive impact on every holiday experience as all tourists have to eat. This creates a connection between the food source and the food destination, as the food consumed by tourists in a place is part of the tourists memory of their visit to that particular holiday destination. As explained, travel trends are becoming more activity-interest based rather than destination based. Furthermore, modern food tourists are better educated and have travelled more extensively. It is apparent from the research that the influence of the media has a major part to play in the recognition of food tourism. Online reviews and guidebooks can be exceptionally influential on tourists choices. As demonstrated above, the food tourism market in Ireland is strong, despi te the lack of a food tourism strategy. Although some issues arise, overall, Ireland has a wealth of natural opportunities available, all of which could be used for the promotion of food tourism. Some tourism agencies such as the CTC have begun to recognise the growing interest in food and have begun to promote Canada as a food tourism destination. It is evident that the interest in food tourism spans across all age groups and the size of the potential market is large. Further analysis of the culinary tourist will be examined in the next chapter.

Shark Attacks Essays -- Sharks Ocean Life Attacks Essays

Shark Attacks The serious attacks are mainly by four species. The Bull shark. the Tiger, the Great White and the Oceanic Whitetip shark. The Grey Nurse (Sand Tiger) and the Bronze Whaler have for many years been blamed for many attacks but it seems nearly all were mistaken identity. The Grey Nurse is now protected in most States in Australia. The Great White is the largest and has a high percentage of fatal attacks. The Bull shark is responsible for a lot of attacks on swimmers and people in shallow water. From reports it seems a lot of these attacks were only one bite but a large percentage of the victims died of blood loss and shock. It is likely to be the worlds number one killer shark on swimmers. I have heard of a lot of encounters with scuba divers but have so far been unable to find any attacks. The Tiger shark usually spends daylight hours in deep water and comes into shallow areas around reefs and coastline during the night. It has been responsible for a large number of deaths. This includes swimmers, surfers and scuba divers. Many divers swim with these sharks with no problem but a large Tiger shark is more than capable of killing a human. Overall, there are very few fatal attacks on scuba divers. I have not been able to find any over the last twenty years except for one in 1991 and two in 1993. Ironically these were both in the same month. They were all by Great White sharks. According to the book, Shark Attacks by Mac Mc Diarmid, 9 out of 10 shark attacks happen within 1.6 metres of the surface. One third of attacks are fatal. Most victims are male. Although there have been very few fatal attacks on scuba divers, there have been quite a few on spearfisherman and abalone divers. Many of these fatal attacks have occurred in South Australia in areas well known for Great Whites. Abalone divers nearly always work in areas where seals are present and the water is cool. This is ideal for attracting the Great White. Add to this the fact that they spend an enormous time in the water and it is a recipe for disaster. It was noticed in California USA, that Abalone divers were only attacked north of Point Conception. It was later discovered that the law in North California did not allow abalone divers to use scuba equipment, which meant they spent much more time at the surface. In southern California scuba was permitted! Spearfishing has two major... ... with captive dolphins. The dolphins were bottlenose dolphins--there were 5 in the pod, one of which was a calf. So it could be a female pod. When the three people went into the water, they swam with the dolphins without fins or masks--so they were not as agile underwater as they could have been, nor as equipped as many people are when they are swimming with captive or solitary dolphins. Martin was left alone in the water (his choice). The dolphins initially disappeared on him. Martin saw the shark attack him from the depths. He said he was bitten four times. In one of the attacks, Martin said that he punched the shark on the snout. We do not yet know the species of the shark. The doctors in the Egyptian hospital in El Tur said that it was only one shark and by the size of the bite marks, they believe it was between 4-5 meters (we are looking for someone who is a professional to help identify the species from the bite wounds). It was the dolphins' choice to return and to help Martin. They were not close to him at the time of the attack. They probably took some risk to do this, as there was a calf in their pod. They were not fed by the boat. Thank you for reading my paper.

Howard Schultz Essay

Howard Schultz was born in Brooklyn, New York, in 1953. With little money, both parents worked long hours to support the family. To escape being â€Å"poor† young Howard turned to sports and played football, baseball, and basketball. He went to Canarsie High School, from which he graduated in 1971. He did so well in high school that he was awarded an athletic scholarship to Northern Michigan University. When he left New York to go to college, Shultz’s father was a broken man. He had never gotten ahead in any of his low-paying jobs and was rarely shown any respect by his employers. Because of his family’s financial troubles, Schultz made the most of his college days, both athletically and academically. He received a bachelor’s degree in business and marketing in 1975, proud to be the first member of his family to attend college. In 1981, Howard Schultz, vice president and general manager of U.S. operations for Hammarplast—a Swedish maker of stylish k itchen equipment and housewares—noticed that Starbucks was placing larger orders than Macy’s was for a certain type of drip coffeemaker. Howard Schultz joins Starbucks in 1982. While on a business trip in Italy, he visits Milan’s famous espresso bars. Impressed with their popularity and culture, he sees their potential in Seattle. He’s right – after trying lattes and mochas, Seattle quickly becomes coffee-crazy.But back in Seattle, the Starbucks owners resisted Schultz’s plans to serve coffee in the stores, saying they didn’t want to get into the restaurant business. Frustrated, Schultz quit and started his own coffee-bar business, called Il Giornale. It was successful, and a year later Schultz bought Starbucks for $3.8 million. In 1998 Howard Schultz had ample reason to be proud of what Starbucks had accomplished during his past 11 years as the company’s CEO. The company had enjoyed phenomenal growth and become one of the great retailing stories of recent history by making exceptional coffee drinks and selling dark-roasted coffee beans and coffee-making equipment that would a llow customers to brew an exceptional cup of coffee at home. The Starbucks brand was regarded as one of the best known and most potent brand names in America and the company had firmly established itself as the dominant retailer, roaster, and brand of specialty coffee in North America. It already had over 1,500 stores in North America and the Pacific Rim and was opening new ones at a rate of more than one per day. Sales in fiscal year 1997 were a record $967 million and profits reached an all-time high of $57.4 million. The company’s closest competitor  had fewer than 300 retail locations. And since going public in 1992, Starbucks has seen its stock price increase nearly nine fold. He is best known as the chairman and CEO of Starbucks and a former owner of the Seattle SuperSonics. Schultz co-founded Maveron, an investment group, in 1998 with Dan Levitan. In 2012, Forbes magazine ranked Schultz as the 354th richest person in the United States, with a net worth of $1.5 billion.

Reading Response to Ali and Nino Essay

The most evident and reoccurring theme that I noticed in Kurban Said’s, Ali and Nino was the importance of religion and cultural backgrounds. In many different places in the story it is evident that Ali and Nino have been taught some completely different things about the world in general. The first major example that I found is when Ali speaks with his father and Nino’s father about marrying Nino. Although they are both somewhat supportive of the marriage, they both send completely opposite messages. Ali’s father tells him that the love for Nino is not necessary and that if he wants Ali can still marry up to three more wives. Contrary to Ali’s fathers belief, Nino’s father feels very differently. He feels that he must show unconditional love and treat her with the dignity and respect that she deserves. He also feels that he should focus all her energy and love on her rather than having any other wives. If Nino’s father doubts Ali’s for his daughter, maybe that is part of the reason why he tried to postpone the wedding. The second example I found is when Nino tells Ali he absolutely can not have a harem because it is considered a disgraceful tradition of Ali’s background to Nino and her family. Ali agrees that he will not have a Harem and then the question of whether or not Nino will have to wear a veil. After a bit of deliberation between Ali and Nino, they were still unable to reach a conclusion to whether or not Nino would have to wear a veil. Nino does not understand why a women must wear a veil whereas Ali feels that it is very important that the women does so that Nino will be protected from strangers looks. Although Ali and Nino are very much in love there are very many cultural differences and misunderstandings that make this inter religion/faith marriage a bit more complicated. This idea of religious differences and cultural misunderstandings really hits home for me. As a Jewish adult, it has always been very important to me to marry someone of the same faith and belief system. As I have grown up I do believe that the most important thing is being happy and that being accepting of all peoples values and morals is very much important. Out of personal experience, I have two relatives that both decided to marry out of the Jewish faith. Neither of these marriages have worked out very well in regards to my family. The first relative of mine ended up getting divorced and is now going through a custody battle for his children. The other relative is still married to his wife but does not talk to anyone on our side of the family due to many reasons but mostly because she was not willing to support his Jewish identity and background. It is ignorant in my opinion to think that inter faith marriages can never work out, because a lot of them do. But in my experiences with my family they have not. Regardless if people can make them work, it is definitely harder than marrying someone with the same faith as you. With religion comes a system of ideals, morals and beliefs and if someone has those same values as you do, there will be less cultural misunderstandings and cleavages than if you married someone with different values than you. So the whole idea of cultural differences through religion complicating thing relates both very closely to my life in terms of my family and Kurban Said’s Ali and Nino.

Intramuscular Injection Techniques Essay

The synthesis of art and science is lived by the nurse in the nursing act JQSEPHINE e PATERSON If you would like to contribiito to the art and science section contact: Gwcn Clarke, art and science editor, Nursing Standard, The Heights, 59-65 Lowlands Road, Harrow-on-the-Hill, Middlesex H A l 3AW. email: gwen.clarkeva rcnpublishing.co.uk Intramuscular injection techniques Hunter J (2008) Intramuscular injection techniques. Nursing Standard. 22, 24,35-40. Date of acceptance: October 29 2007 Summary The administration of intrairiLiscLitar (IM) injections is an important part of medication management and a common nursing intervention in clinical practice, A skilled injection technique can make the patient’s experience less painful and avoid unnecessary complications. Intramuscular injections AnIM injection is chosen when a reasonably rapid systemic uptake of the drug (usually within 15-20 minutes} is needed by the body and when a relatively prolonged action is required. The amounts of solution that can he given will depend on the muscle bed and range from 1 -5ml for adults. Much smaller volumes are acceptable in children (Rodger and King 2000, Corben 2005). The medication is injected into the denser part ofthe muscle fascia below the subcutaneous tissues. This is ideal because skeletal muscles have fewer pain-sensing nerves than subcutaneous tissue and can absorb larger volumes of solution because ofthe rapid uptake ofthe drug into the bloodstream via the muscle fibres. This means that IM injections are less painful when administered correctly and can be used to inject concentrated and irritant drugs that could damage subcutaneous tissue (Rodger and King 2000, Greenway 2004). Examples of drugs administered via this route are analgesics, anti-emetics, sedatives, immunisations and hormonal treatments. It is important to recognise and understand potential complications associated with IM injections and that rapid absorption of the drugs may increase these risks (Foster and Hilton 2004). The administration of any medication can present a risk and, therefore, the nurse must be able to recognise the signs of an anaphylactic (allergic) reaction, with signs of, for example, urticaria, pruritus, respiratory distress, shock or even cardiac arrest. Inappropriate selection of site and poor technique can increase the risk of patient injury and lead to pain, nerve injury, bleeding, accidental intravenous administration and sterile abscesses caused through repeated injections at one site with poor blood flow (Rodger and King2000). Author Janet Hunter is lecturer in adult nursing, City Community and Health Sciences, incorporating St Bartholomew School of Nursing and Midwifery, City University, London. Email: j.a.hunter@city.ac.uk Keywords Clinical procedures; Drug administration; Injection technique Tliese keywords are based on the subject headings from the British Nursing Index. Tliis article has been subject to double-blind review. For author and research article guidelines visit the Nursing Standard home page at www.nursing-standard.cD.uk. For related articles visit our online archive and search using the keywords. THE NURSING and Midwifery Council’s (NMC’s) (2007) Standards for Medicines Management state that administration of medicines ‘is not solely a mechanistic task to be performed in strict compliance with the written prescription of a medical practitioner (now independent/supplementary prescriber). It requires thought and the exercise of professional judgement.’ Therefore, the administration of intramuscular (IM) injections requires the healthcare practitioner to possess the knowledge and rationale of the guiding principles that underpin these clinical skills. It is essential that all aspects of these techniques -anatomy, physiology, patient assessment, preparation and nursing interventions – are evidence based so that the nurse can perform safe and accountable practice (Shepherd 2002, NMC 2007). The aim of this article is to update the nurse’s knowledge and skills on injection techniques. This article describes the practical, step-by-step approach for administering IM injections, which will assist nurses to perform this skill safely and competently. NURSING STANDARD Intramuscular injection sites There are five sites that can be considered for IM february 20 :: vol 22 no 24 :: 2008 35 art & science clinical skills: 37 injections (Figure 1). The two recommended sites for IM injections are the vastus lateralis and the ventrogluteal sites (Donaldson and Green 2005, Nisbet 2006). However, when the patient is obese, rhe vastus laterahs is a better option (Nisbet 2006). When choosing an appropriate site for administration, the nurse needs to ensure that the medication will be absorbed. The nurse needs to consider whether the patient is receiving regular ]M injections because the site will need to be rotated to avoid irritation, pain and sterile abscesses. Choice will also be influenced by the patient’s physical condition and age. Active patients are more likely to have a greater muscle FIGURE 1 Sites for intramuscular injections (IM) Mid-deltoid site The mid-deltoid site is easily accessible but due to the size of the muscle the area should not be used repetitively and only small volumes shouid be injected. Tlie maximum volume should be 1ml (Rodger and King 2000). Tlie denser part of the deitoid must be used. It is Lisef j l to visualise a triangle whereby the horizontal line is located 2.5-5cm below the acromial process and the midpoint of the lateral aspect of the arm in line with the axilla forms the apex. The injection is given about 2.5cm down from the acromiai process, avoiding the radial and brachial nerves (Workman 1999, Rodger and King 2000). Dorsogluteal site Tliis a’&3. is used for deep IM and Z-track injections. Up to 4mi can be injected into this muscle (Workman 1999, Rodger and King 2000). Commonly referred to as the outer upper quadrant, it is located by using imaginary lines to divide the buttocks into four quarters. To identify the gluteus maximtis, picture a line that extends from the iiiac spine to the greater trochanter of the femur. Draw a vertical line from the midpoint of the first line to identify the upper aspect of the upper outer quadrant This location avoids the superior gluteal artery and sciatic nerve (Workman 1999, Small 2004). Rectus femoris site This site is used for deep I M and Z-track injections. Between mass than older or emaciated patients, so individuals will need to be assessed to see if they have sufficient muscle mass. If not, the muscles may need to be ‘pinched’ up before the injection (Workman 1999, Rodger and King 2000). Any area or presence of inflammation, swelling or infection should be avoided (Workman 1999). Patient preparation It is important to explain the procedure so that the patient fully understands and is able to give his or her informed consent and co-operation. The discussion should include the choice of site for the injection and information about the medication, action and side effects. The patient can then express any concerns or anxieties relating to the procedure and the patient’s knowledge can be l-5ml can be injected, although for infants this would be 1-3 mi. The rectus femoris is a large and well-defined muscle and is the anterior muscle of the quadriceps. I t is located halfway between the superior iliac crest and the patella (Workman 1999), Vastus lateralis site The vastus lateralis site; used for deep IM and Z-track injections. Up to 5ml can be administered (Rodger and King 2000). The muscle forms part of the quadriceps femoris group of muscles and is located on the outer side of the femur. If is foLind by measuring a hand’s breafh from the greater trochanter and the knee joint, which identifies the middle third ofthe quadriceps muscle (Workman 1999). There are no major blood vessels or structures which could cause an injury in this area (Rodger and King 2000). Ventrogluteal site This site is used for deep IM and Z-track injections. This site is located by placing the palm ofthe nurse’s hand on the patient’s opposite greater trochanter (for example, the nurse’s right palm on the patient’s left hip), then extending the index finger to the anterior superior iliac spine to make a ‘V. The injection is then given into the gluteus medius muscle, which is the centre of fhe V (Workman 1999, Rodger and King 2000). Evaluated. It is important to check whether the patient has any known allergies to identify potential reactions to the medication. FVeparation ofthe equipment All the necessary equipment shouid be prepared before commencing the procedure to avoid any delays or interruptions during rhe procedure. The equipment required for administering IM injections is listed in Box I and preparation of rhe equipment is described in Box 2. The techniques used for administering IM injections are outlined in Box 3. Skin cleansing There are inconsistencies regarding skin preparation for IM injections. It is known rhar cleansing the injection site with an impregnated alcohol swab before an IM injection reduces rhe number of bacteria on the skin (Workman 1999, Lister and Sarpal 2004). However, if rhe injection is given before rhe skin is dry this procedure is ineffective and rhe patienr may experience pain and a sdnging sensation from rhe antiseptic. This may allow entry of bacteria inro rhe injection site and cause local irritation (Workman 1999, Lister and Sarpal 2004). Therefore, when using an alcohol swab ro prepare the skin it should be used for 30 seconds and then allowed to dry (Lister and Sarpal 2004). Some local policies no longer recommend skin cleansing ifthe patient’s skin is physically clean (Little 2000, Wynaden et al2005) and the nurse maintains rhe required standard of hand washing and asepsis during rhe procedure (Workman 1999). Equipment for intramuscular injections I 2. 3. 4. 5. 6. 7. 8. 9. Prescription chart. Prescribed drug to be administered. If required, diluent for reconstitution. Clean tray or receiver for equipment, Syringe of appropriate size (2-5ml), Sterile 21G (green) needle for adult patients. Alcohol-impregnated swab with isopropyi alcohol 70%. Gloves. Tissue or clinical wipe. 10. Clinical sharps container. Preparation for intramuscular (IM) Injection administration The following steps describe the procedure when preparing the equipment for an I M injection. †¢ Wash and dry hands thoroughly with bactericidal soap and wafer or use bactericidal handrub to prevent any contamination of the equipment or medication. Put on gloves. Gloves are required for all invasive procedures including IM injection (Pratt etal2Q07). Check the patient’s prescription chart and determine the: – Drug that is to be administered. – Required dose. – Route for administration. – Date and time of administration. – Prescription is legible and signed by an authorised prescriber. These actions ensure that any risk to the patient is minimised and that the patient is given the right dose of medication at the correct time by the prescribed route (Jamieson et al 2002, Lister and Sarpal 2004). If any errors are noticed withhold the medication and inform the medical team. Check the drug against the prescription chart. As all medications deteriorate over time, check the expiry date – this shows when a drug will no longer be guaranteed to be effective. To prepare the syringe for medication: (a) Check all packaging is intact to retain sterility. Check the expiry date. If any packaging is damaged or has expired, discard. (b) Open the packaging of the syringe at the plunger end and remove the syringe. Make sure that the plunger moves freely inside the barrel. Take care not to touch the nozzle end to prevent contamination. (c) Open the needle packaging at the hilt (coloured) end. Hold the syringe in one hand and then attach the needle firmly onto the nozzle of the syringe. Loosen the sheath but do not remove it. Place the syringe on the tray. This prevents contamination or any potential injuries. †¢ Examine the solution in the ampoule for cloudiness or sedimentation. This may show that the medication is contaminated or unstable. Make sure that all the contents are in the bottom o f t h e ampoule by tapping the neck gently. To prevent injury, splashing or contact with the medication use a clinical wipe or tissue to cover the neck of the ampoule and break it open. Observe the solution for any glass fragments because these pose a risk to the patient if injected. Discard the ampoule and contents if any foreign matter is visible. !f you are using a plastic ampoule, break the top off, making sure not to touch the top. †¢ Pick up the syringe and allow the sheath to fall off the needle onto the tray and insert the needle into the solution of the ampoule. Avoid scraping the needle on the bottom of the ampoule, because this wilt blunt the needle. †¢ Pull back the top of the plunger with one finger on the flange and draw up the required dose. I t may be necessary to tilt or hold the ampoule upside down to make sure the needle remains in the solution to prevent drawing in air (Figure 2). Take care not to contaminate the needle. †¢ Re-sheathe the needle carefully using the aseptic non-touch technique to to maintain sterility (Figure 3). †¢ Expel the air. Hold the syringe upright, at eye level and let any air rise to the top of the syringe To encourage air bubbles fo rise, lightly tap the barrel ofthe syringe. Slowiy, push the piunger to expel the air until the solution is seen at the top of the needle. Needles Re-sheathing a needle betore the medication is administered to a patient is safe. This method is achieved hy using the aseptic non-touch technique (Figure 3) and prevents droplets of the medication from heing sprayed onto the skin or inhaled when air is heing expelled from the syringe (Nicol etal 2004). When giving an !M injection a ‘green’ or size 21 gauge needle is used for all adult patients to ensure that rhe medication is injected into the muscle. This also applies to patients who are cachectic or thin, except that the needle is not inserted as deeply. If a smaller gauge needle is used the nurse needs to apply more pressure to inject the solution, which will increase the patient’s discomfort (King 2003). Single and multi-dose powder vials Some medications come in single or multi-dose vials and need to he reconstituted before heing drawn up and mjected. The following steps should be undertaken when administering I M injections to patients: †¢ Take the tray with the syringe, ampoule, impregnated alcohol swab, tissue, prescription and sharps container to the patient’s bedside. Re-check the prescription and medication with the patient’s name band according to local policy. Draw the curtains for privacy and assist the patient into a comfortable position to allow access to the injection siteandto make sure that the identified muscle group is flexed and relaxed. †¢ Clean the skin with an impregnated alcohol swab for 30 seconds and then allow to dry to minimise the risk of infection (Lister and Sarpal 2004), or alternatively it should be cleansed in accordance with local policy, †¢ With the non-dominant hand stretch the skin slightly over the chosen injection site to displace the underlying subcutaneous tissues and to aid the insertion of the needle. †¢ With the dominant hand hold the syringe like a dart Having informed the patient, quickly and firmly in a ‘dart-like’ motion insert the needle into the patient’s skin at a 90 ° angle until approximately 1cm of the needle is left showing (Nicol et al 2004, Corben 2005) (Figure 4). †¢ Hold the skin with the ulnar edge of the hand and with the thumb and index finger hold the coloured part of the needle to maintain stability and prevent movement. †¢ Withdraw the plunger slightly to confirm that the needle is in the correct position and has not entered a blood vessel. If blood is not present, depress the plunger and carefully inject the solution at a rate of 1ml per 10 seconds until the syringe is empty to allow the tissues to expand and absorb the solution (Workman 1999, Lister and Sarpal 2004). This rate also reduces patient discomfort. If blood is present stop the procedure and withdraw the needle and syringe. Start again with new equipment and drug and explain to the patient what has happened to reduce patient anxiety. †¢ Wait ten seconds to allow the drug to diffuse into the tissues then quickly and smoothly withdraw the needle. Use a tissue to apply pressure to the injection site or until any bleeding ceases. It is not necessary to massage the area because this may cause the drug to leak from the injection site and cause local irritation (Rodger and King 2000). †¢ Discard the needle and syringe immediately into the sharps container to prevent any injury. Do not re-sheathe the needle. Remove gloves and wash hands, †¢ Record the administration of the medication on the prescription chart to show that the drug has been given. Report any abnormalities or complications. †¢ Replace any clothing and make sure that the patient is comfortable. Return to the patient after 15-20 minutes to observe and check the effectiveness ofthe medication, especially anti-emetics and analgesics. Observe the injection site within two to four hours for signs of local irritation {Rodger and King 2000), involves some key principles to ensure safe practice. †¢ Before reconstiruting any medication, the nurse should first read rhe manufacturer’s information sheet. †¢ It is important that the powder is at the bottom of the vial so thnt all the medication is dissolved. †¢ The cap must be cleaned with an alcoholimpregnated swah and allowed to dry to prevent bacterial contamination. * It is vital that the correct volume of diluent is used according to the manufacturer’s recommendations to provide the most therapeutic concentration. †¢ The diluent should be injected slowly into the vial so that the powder Is wet before mixing. †¢ When mixing, ensure the needle remains inside the vial to maintain sterility. If there is pressure In the vial hold the plunger down while doing this to avoid the separation ofthe needle and syringe from the vial {Nicol etal 1004}. To mix the medication, agitate or roll the vial until the powder has dissolved. For some powder multi-dose vials, a needle is inserted into the cap before adding the diluent because this allows air to escape and releases the vacuum in the vial. Then with a second needle and syringe, inject the diluent into the vial. Remove the needle and syringe and place a sterile swab over the venti ng need le to prevent contamination ofthe drug and the atmosphere. Agitate or roll the ampoule until the powder has dissolved (Jamieson etal2002., Lister and Sarpal 2004). All solutions need to be inspected for precipitation and cloudiness. Continue to agitate until the powder and diluent have fully mixed to form a solution. †¢ Todrawuprhedrug, hold the ampoule upside down to avoid drawing in air, insert the needle so that it is below the level ofthe solution and pull back the plunger to withdraw the correct amount of solution. For multi-dose vials, clean the cap with an impregnated alcohol swab and allow to dry before inserting the needle and syringe to prevent bacterial contamination.

Perfectly competitive markets Essay Example | Topics and Well Written Essays - 1500 words

Perfectly competitive markets - Essay Example No seller has a bargaining power over another because the products sold in perfectly competitive markets are assumed to be homogenous in nature. Lastly, the motives of the seller participants is maximization of profit, hence they sell where marginal revenues equal the marginal cost. From these characteristics is driven the 'price taker' nature of firms in the market. Hence it is safely inferred that in such markets the prices set by individual firms and the industry are same; and is determined by the interaction of total market demand and total market supply. The prices set by individual firms and the industry is same; and is determined by the interaction of total market demand and total market supply. From the above graph, it is visible that when both quantity demanded and quantity supplied is at the same level i.e. 800 kgs, there the market will reach equilibrium. At that point, the equilibrium price is $11 per kg. The prices of products are impacted either by a change in the demand of that product, or when the supply of that particular product changes. Bade, Parkin and Wesley (2008) said on the demand side, the change in demand factors including changes in consumer tastes by preferring a certain product over another, when then is an increase in the number of buyers for the product, or when income of the buyer changes (increases or decreases) depending on whether the product is normal good or inferior good. The change in the prices of related products also impacts the demand. On the supply side resource prices, technology, taxes and subsidies, prices of other goods and anticipation of future price changes and the number of suppliers affect the supply. Cyclone Larry increased the price of bananas because it wiped out the banana crop in Queensland, which reduced the quantity supplied of bananas into the market, hence a movement on the supply curve; which led to the increase in the prices of bananas. Price Quantity Supplied Quantity Demanded in A $ in kgs in kgs 15 1000 400 13 900 600 11 800 800 9 700 900 8 600 1100 7 0 1300 6 0 1600 In the diagram, we can see that at $ 15, the quantity demanded is less than quantity supplied, which means 'many consumers could not afford to buy them'. Question 3: In controlling the price of bananas, which have reached a certain high and is unaffordable for consumers, the government intervenes to control the prices that it thinks are unfavorably high for the buyers. Thus, using its legal right, government limits the high prices by imposing the price ceiling (Lipsey & Chrystal, 2007). Here, we demonstrate the impact of price ceilings graphically. In our case, Cyclone Larry has adversely impacted the crop of bananas, and has reduced the supply of bananas. At this level, quantity demanded increases relative to quantity supplied. This increases the equilibrium or the market price. This rapidly rising prices of bananas greatly burdens low and moderate income house holds , which leds government to intervene for making it affordable for the masses. It imposes a ceiling price of A $ 8 per kg. For this to be effective, the price ceiling is less than the equilibrium price, which in our example as earlier