Gmos Should Be Avoided - 1183 Words

GMOs Should Be Avoided As stated in the Organic Consumers Association, 80 percent of the food consumed in America is processed, and 75 percent of the processed food contains Genetically Modified Organism (GMOs) (Carolanne). GMOs are living organisms that their genetics had been unnaturally modified through scientists and engineers. This is a serious issue which every consumer in America is facing today. The rate of obesity had doubled since 1982, and this is only the visible effects of Genetically Modified (GM) food in the human body. There are more inner problems that a person can encounter by eating GM food. However, it does not end there. GM food can also cause problems for the environment. GM crops are a threat to birds, herbicides, insects, and even to water. GM food can be harmful to the human body and to the environment. Therefore, the U.S. should limit its use, and find some solutions. Today, America is facing a severe matter regarding the consumption of GM food. The human body is at a high exposure and risk of several health problems. Consumers should be aware of the dangers of GM food, and they should avoid it as much as possible. Because GM food costs less than organic food, and it is a huge business for biotech companies. Recently, America knew a big development of GMOs in our food. Therefore, many experiments were done since the discovery of GMOs; the results were clear and evident. The consumption of GMOs in a long term can be harmful to the human body, yet aShow MoreRelatedNutritional Labeling And Education Act ( Fda )1405 Words   |  6 PagesGMO: Your Right to Know The fight to know what’s in your food is not a new one. Consumers have fought long and hard for foods to have labels containing their simple ingredients. Finally in 1990 the Food and Drug administration established the Nutrition Labeling and Education Act (fda.gov). However the fight to know what is in our food is far from over. Bioengineering has come a long way and has resulted in food that grows faster and with more consistent quality. This is at the expense of theRead MoreGenetically Modified Organisms Essay1405 Words   |  6 Pagesmodified organisms has become a nation wide debate. Genetically modified organisms (GMOs) are living organisms whose genetic material has been altered or manipulated using genetic engineering. According to the Grocery Manufacturers Association, between 70% and 80% of packaged food in grocery stores in America contain GMOs (Moodie). Americans can find GMOs in cereal, yogurt, corn, and many more food items. Although GMOs are promoted by ma ny GM crop producing companies as harmless, recent studies haveRead MoreAre Gmos Harmful Or Harmful?1115 Words   |  5 Pagesdown to the same idea: they can be very harmful. GMOs are included on this long list of things that can pose a risk to one’s health. GMOs, because of their unnatural modifications, create several health problems that could be reduced or completely avoided by consuming non-GMO products. GMOs are very harmful to one’s health, but in order to understand what they do to one’s health, it must first be stated what a GMO is and why they are produced. â€Å"GMOs, or genetically modified organisms, are plants orRead MoreWhy The Bad Rap?1114 Words   |  5 PagesGMO- Why the Bad Rap? GMO-It’s a phrase that scares a lot of people, but when you get down to it, almost everything in modern society is a GMO. Take dogs, for example; they began as wild wolves and have been manipulated by humans over hundreds of years to become domesticated companions that we have come to cherish. You know the big, juicy strawberries that we can’t wait to eat every summer have been modified to withstand modern climates, and to optimize nutrition and taste. Ancient farmers of theRead MoreGenetically Modified Foods And The Human Body1159 Words   |  5 Pagesmodified foods are known to be unhealthy for the human body. When creating these genetically modified organisms, also known as GMOs, three main components are required, the gene you want to transfer, the organism you want to put it into, and a vector to carry the gene into that organism’s cells. The unnaturalness of this procedure can cause problems in the human body. GMOs were introduced to consumers in 1994 and since then health problems have increased. From 1996 to 2005, there was a 6% increaseRead MoreNegtive Effects of Genetically Modified Organisms (GMOS) Essay853 Words   |  4 Pagesgrocery store. This has gone largely unnoticed by the general public. Maybe you’ve heard of a GMO? These supposedly improved, genetically modified organisms aren’t very beneficial to our bodies at all, but the FDA wouldn’t want us to notice that. GMOS include alfalfa, corn, flax, rice, sugar beets, yellow summer squash, canola, cotton, papaya, soy, zucchini and wheat. What are GMOS exactly? According to the Non-GMO Project they are, †Ã¢â‚¬Å"genetically modified organisms,† are plants or animals created throughRead MoreGenetically Modified Organisms The Root Of All Evil1180 Words   |  5 Pages Are genetically modified organisms the root of all evil in the nutrition of our society? Essentially, not at all, GMOS are modified to enhance the original organism by manipulating the genetic code to produce a different outcome. Genetically modified organisms were developed all the way back to the prehistoric times when people were genetically modifying their food without realizing it . Our ancestors didn’t have an idea what genetics were but they did have an idea of artificial selection or selectiveRead MoreGenetically Modified Crops : A New Breakthrough Of The Agricultural Industry1636 Words   |  7 Pageshealth threats still unknown, stricter government regulations should be enforced. With the world’s population exponentially increasing, massive hunger in third world countries, and an ever-changing environment due to climate change, conventional crops can no longer sustain the world’s population. The solution to this conundrum lies in the introduction of genetically modified crops: a new breakthrough in the agricultural industry. GMOs (Genetically modified organisms) have resistance to new aggressiveRead MoreGenetically Modified Organisms : Safe Or Unsafe?1181 Words   |  5 PagesSafe or Unsafe? A GMO (genetically modified organism) is the outcome of a lab procedure where qualities from the DNA of one species are extracted and artificially forced into the qualities of a unrelated plant or animal. The qualities might originate from bacteria, infections, insects, animals or even people. GMO is when an organism has been altered genetically in order to look more pleasing to the consumer’s eyes. It is also used for making the plants stronger and more likely to survive the harshRead MoreThe Negative Effects Of Genetically Modified Organisms1447 Words   |  6 Pagesthroughout the nation. Genetically modified organisms (GMOs) are living organisms whose genetic material has been altered or manipulated using genetic engineering. According to the Grocery Manufacturers Association, between seventy percent and eighty percent of packaged food in grocery stores in America contain GMOs (Moodie). Americans can find GMOs in cereal, yogurt, corn, and many more food items. Although ma ny GM crop producing companies promote GMOs as harmless, recent studies have proven otherwise

Identifying Optimal Learning Modes / Strategies - 761 Words

No one can deny the fact that a person’s education is the most significant aspect of his/her life. Human beings every moment enhance their intellect by learning and teaching; therefore, understanding and utilizing the perfect learning approaches are sine qua non. VARK is a questionnaire that helps your learning by suggesting the strategies you should be using (Fleming, 1987). Utilizing this tool can contribute people to identify optimal learning modes/strategies in order to increase the effectiveness of the study. According to Prithishkumar Michael (2014) VARK is a learning style which classifies students into four different learning modes, each mode based on different preferred senses used in information gathering namely visual (V), aural (A), read/write (R), and kinesthetic (K). Different learning modes provide diverse strategies which allow scholars to spend less effort while achieving more results. After conducting the questionnaire, the results show Visual is 9(45%), Aural is 2(10%), Read/Write is 5(25%), Kinesthetic is 4(20%). Overall, strong visual learning preference is chief recommended, read/write learning is secondary and the third one is Kinesthetic. Visual learning style focuses on visual sensory learning by reviewing or drawing illustrations, maps, graphs, charts, diagrams, figures and plans to approach the learning outline (VARK, 2016). What is in line with my personal learning trait. As a Visual learner, making charts to compare objects, usingShow MoreRelatedLearning Style Is The Unique Mode Of Achieving Knowledge1463 Words   |  6 Pages Learning style is the unique mode of achieving knowledge or skill through experiences or trainings. Learning style addresses the method to learning and the manner that individual learns greatest and to the characteristic method of persons interacting with the environment. Learning style lists aim to identify a student s preferred academic approach in adapting and processing knowledge. The learning style denotes to the special mode in which the learners absorbs, processes, follows and recollectsRead MoreObjectives Of Strategic Staffing Planning1431 Words   |  6 PagesThe purpose of Strategic staffing planning is identifying and integrate short term staffing actions with longer term environment of business strategy. Staffing Planning is essential to establish adequate staffing guidelines and forecasting necessary to organiz ational success. Moreover, staffing planning is a process that outlines and addresses staffing ramifications of strategic operational plans. Workforce planning is crucial to company’s performance, because the positions may experience longerRead MoreThe Eruption Of Eyjafjallajokull Led Air Travel Restrictions1168 Words   |  5 Pagesapproaches allow for experimentation and learning on a small scale to see if the new change design will satisfy the requirements. This provides the change manager support in making appropriate decisions (Hoogendoorn, Jonker Treur, 2011). Risk Management Plan Forming a risk management plan to ensure the disruptions of the supply chain are minimized and the negative affect of grounded flights are limited. Identifying possible risks, analyzing risks, identifying risk triggers, forming risk resolutionRead MoreEntry Mode Strategy For The Global Expansion Of Emerging Markets, And Its Attractiveness For Foreign Firms2854 Words   |  12 Pagesentry mode strategy has a crucial role, and will decide fate of the global expansion. In this essay, I start with a simple introduction of emerging markets, and its attractiveness for foreign firms; it followed by the discussion of entry modes, explain why a firm should choose entry mode strategy in one of emerging countries today to develop successful global strategies; then three streams of FDI theories are discussed to identify those factors that should be considered for choice of entry mode strategies:Read MoreThe Star Math Assessment : A Comprehensive Assessment Tool1628 Words   |  7 Pagesneedi ng urgent intervention in relationship to school benchmarks, and the suggested instructional number sense planning may indicate that the student is ready for instruction and practice in identifying a shape divided into equal parts, relating a fraction equal to a whole to a visual model, and identifying parts of a set that represents halves, thirds and fourths. In addition to individual reports, educators may also generate instructional planning for a group of learners. This aspect of the assessmentRead MoreHuman Resource Management (HRM) Essay2333 Words   |  10 PagesSHRM enables various business performance improvements in terms of innovations, flexibility and competitive advantage. Strategic HRM (SHRM) in an organisation would mean the involvement of HR in formation and implementation of the organisational strategies through the entire staffing process (i.e. recruitment, training, performance management and rewards and recognition). He further states that SHRM focuses on long -term HR planning, improvement of employee productivity by removing the external businessRead MoreOnline Education Is Not A New Phenomenon2152 Words   |  9 Pagescontinuously growing demand for online learning, educators must be sure that online education is still pedagogically and andragogically sound. As Vonderwell (2003) puts it, there is an essential need for educators to have a deep understanding of the best web-based course instruction principles so that technological learning tools may be used in a successful manner. Currently the identification of the most effective instructional strategies in the online learning environment is at the forefront researchRead MoreEarly Childhood Literacy Proposal3552 Words   |  15 Pagesof a child. This efficacious aspect of learning acquisition is critically pertinent for the school readiness of a child in being well read. Findings support and highlight how the acquiring of skills in components of literacy such as phonological awarenes s, vocabulary and language knowledge, alphabet and sound recognition, print and text comprehension as well as the use of sound instructional practices and strategies among teachers will promote the optimal level of success in early literacy and beyondRead MoreEssay on Ibus 300 Notes2906 Words   |  12 PagesChapter 5: Ethics in International Business * Opening Case: Exporting used batteries to Mexico * Business Ethics- accepted principles of right or wrong governing the conduct of businesspeople * Ethical Strategy- a course of action that does not violate a company’s business ethics * Ethical Issues in International Business * Employment practices * Nike * Human rights * General Motors in South Africa * Environmental Pollution * GlobalRead MorePredictive Analytics Has Positive And Negative Impact3596 Words   |  15 Pagesbalanced by organizations. 2. INTRODUCTION: â€Å"There have always been three types of analytics: descriptive, which reports on the past; predictive, which uses models based on past data to predict the future; and prescriptive, which uses models to specify optimal behaviors and actions† [4]. This white paper addresses predictive analytics, which is the analysis of past and present data in order to predict future risks and opportunities. Although reactive decision-making has been successful in the past, it has

Using Unstructured Diaries Data Collection -Myassignmenthelp.Com

Questions: What Are The Elements Which Are Influencing The Image Of The Hospitality Industry? How Can The Food Industry Treat To Make Customer Feel Satisfied About The Services And Products? What Factors Need To Be Considered By The Food Organization While Providing Or Serving The Products And Services To The Customers? Answers: Introducation Customer satisfaction is necessary for every industry because customer is the key of success. It keeps importance in the business because it offers marketers and owners of business with a metric that they can utilize and measure the performance of their products and services in the market (Huang, 2017). Customers are considered as a resource upon which the growth of the business depends. It is necessary for the organization to develop the loyalty of customer and satisfaction, if they do not so, lose their customers. Restaurant involves a group of people that are connected with one another to satisfy a particular aim to satisfy a customer. Restaurant is the Food Industry which success is depending on its food. It is a research proposal which film focus on the issue statement about the restaurant industry. It reflects the importance of customer satisfaction in the restaurant. It will help to know about the reorganization of employee performance technique in the restaurant (Chavez-Diaz, Rojas and Orozco, 2015). The management problem of dick smith's food will be discussed. Food safety issues, unhygienic foods and unsatisfactory taste of food of Dick smith's food will be reflected. Literature review about the customer satisfaction in the restaurant will be described in this research. Literature review will tell about the importance of the customer in comparison of high revenue. Food is an integral part to attract the customer towards the restaurant. The food industry of Australia had amazing time when it served quality food to its customer. The quantity of the selling products was progressing and due to this reason the industry of restaurant has changed its perception and started to focus on the flow of business for generating more revenue. This review of them had impacted on the quality of the food which started to unsatisfied customers towards the food. Therefore, the perceptions of the customers were agitated and they started to revert back from this industry. It can be evaluated as the major problem that led to bring downfall in this industry. The management issues of dick smith's lost the charm among the customers due to their unsatisfactory Management Services. The employees of the company did not work well and there ill behaviour started to irritate customers. The coordination among employees was not in well manner and due to lack of coordination the y were not able to deal with the customer within time frame. The customer of this restaurant was getting unhygienic foods that raised question about the food safety and management. Project objective The main objective of this research is to find out the importance of the customer satisfaction in the restaurant industry. A management issue is a major issue which has the ability to have impact on the customers. Secondary sources are being used to collect the relevant information regarding the topic of research. It is the aim of this research to provide the relevant information about the food safety. Project scope The research program will describe the importance of customer satisfaction in the industry of restaurant. Various aspects regarding customer satisfaction will be discussed under the program of research. The main objective and scope of research proposal is to make better understanding about the customer retention and engagement. Literature review There are so many issues in management of restaurant such as which may impact the entire services of the industry. These management issues are food delivery, employees coordination, HR services, management of stock and checking about the quality of food. Management of the restaurant play a major role in the progress of the restaurant.In the context of management of restaurant, the management of menu is a comprehensive concept that defines an ongoing process including planning, pricing, operating, designing and developing the menu of a restaurant (Aragon-Correa, Martin-Tapia and Torre-Ruiz, 2015). There are various theories of operations, marketing and strategic management that are able to provide reliable theoratical groundwork to know the importance of aspects of managerial. Organizational theory is able to emphasize the impact of external environments as well as the decision of managers. External environment is specifically reliable for the organizational theory and reliable studies (Kandampully, Zhang, and Bilgihan, 2015). It has been considered that managers necessary consider the effectual factors of external that build uncertainty, volatility and diversity while making decisions. Planning and operating the services and products of restaurant include the factors of external such as rivals, customers and vendors that have the effective potential in building vitality and diversity in the industry of restaurants and its immediate environment of business (Min and Lee, 2014). Customer satisfaction should be the first focus of the company to inspire for earning revenues (Law, Buhalis and Cobanoglu, 2014). Dick Smith is famous brand of Australia and the trust of the people of Australia over this brand is higher. It has been found that Dick Smith was able to get sufficient position by 30% and earned a huge income. To get more revenue it started to provide the low quality for making higher incentives. Due to this decision the trust of the clients over the restaurant has lost and they went back from that industry. Dick Smith does not deal with the restaurant but also it is famous for providing the different and attractive products of food. The goodwill of the organization may get influenced on other products as well. It is required for the organization to provide better services by gaining low margin because without customer and their trust, no organization would be able to gain the competitive advantages (Tripathi, 2014). Qualitative and quantitative approaches have been used to determine the various aspects of selected topic. The rate of customer retention keeps great importance in the restaurant industry. Dick Smith should focus on the outstanding customer services. As per McPhail, Patiar, Herington, Creed, and Davidson (2015), Outstanding Customer services refer to a great food at a reasonable price, with a good ambiance, fulfill a great dining experience. It is not possible that the demand and Expectations of customers would be same, but it is the responsibility of the restaurant to make sure that each customer feels special. It is required to the dick Smith that provides the quality of food along with the served quantity and the cost for it is also accountable for an effective service (Han and Hyun, 2015). The management of the restaurant should be active because it does not matter that how delicious food are they offering, the customers has to wait for an hour just to be served entry, they can be annoyed. Customers are bound to go back to a restaurant where they are treated especially. It is required for dick smith's restaurant to greet the guest when they walk in. The waiting staff should be familiar with the guest because it brings a higher customer retention and engagement. Due to this reason the customers feel at home if the host of the restaurant remembers their names and waiters know their desirable dish and habit of ordering (Ennew, Binks and Chiplin, 2015). Dick Smith can get back the retention of the customer if it provides the proper training about the treating with customers while placing the orders and serving them because training is an integral part of the restaurant. The role of customer relationship management is vital when it comes to customer retention and engagement. It is able to acquire the data about the customers along with the details and their birthday and anniversary. There is POS integrated CRM which is able to describe about the difference of customer and their target needs which will be helpful to move marketing campaigns and facilitate to make info rmed decisions while making and changing the menu or implementing a new strategy (Murali, Pugazhendhi and Muralidharan, 2016). Customer feedback is considered as a crucial component for any business because it is a most honest source of feedback that facilitates to recognize the flaws and gives of organization along with the opportunity to make right the mistakes. It has been found that customers are using the site of social media and the review site of restaurant to leave their feedback and reviews about the having experience of dining. It has been observed that customer of the review before having dinner in a restaurant for the first time. Therefore the reviews of customer are integral to the reputation and Goodwill of a restaurant. Loyalty program is able to attain the customer satisfaction. Database of CRM plays a major role while developing loyalty programs (Chadha, 2015). CRM integrated with POS can develop entire report in detail about the preference of customers. As per Han and Yoon, (2015), enhance in customer loyalty can be able to generate 20 to 80% progress in progress. Customer retention, customer satisfaction and the quality of service are the prerequisites and significant influence on the intention of purchase. It would be the best tip for the day Dick smith to focus on the complaint on retaining customer because a mind that complaints of customer are able to explore about the product which facilitates keep right and that should always be considered. The loyalty programs for the customer are going to help the hotel to maintain. An organization can offer the reward points, discount and customer subscription. Restaurant industry of the Australia need to keep focus on the customer retention by providing them reviews services with good quality food (Fullerton, 2014). Therefore customer retention in the industry of restaurant is an integral part. It is able to enhance is the profit and generate the more revenue for the success of the hospitality industry. The business retention is entirely dependent on the image of the hotel or restaurant. It is necessary for the restaurant to present the positive and real business image in the view of the customers (Neuman and Robson, 2014). It will enhance the loyalty which will be helpful for the hotel to maintain the relationship with the customer for a long time. Customers who are ready or willing to pay higher prices for a product or services, they will tend to be a brand conscious. Research Design and methodology Research methodologies are considered as the accumulation of several and various techniques and methods which is being taken and used in the research together the specific requirements and formation from the various available sources. There are numerous methods and approaches have been taken to implement the research. Research methods There is number of methods of human resources management available which could be used in researching. The main consideration is kept on the qualitative research which is able to gather the relevant information for the selected topic. It is able to analyze the importance of the customer satisfaction and retention in the industry of restaurant. Qualitative data has been used to analyze the influence of customer retention and satisfaction on the restaurant industry. It facilitates to manage the quality of the research by collecting the quality data (Ryan, 2015). Research approaches Two different approaches used to analyze the selected topic of the research that is qualitative approaches and quantitative approaches to implement the research. Qualitative approach is able to find out the reasons, opinion and views behind the customer retention. To make effective the qualitative data, primary and secondary data has been taken to explore the various aspects related to the research topic. Qualitative data has been major approach for gathering the information related to the topic and it has been collected from the published journals, articles, website and the research task of other authors. This gathered information from the sources will be helpful to maintain the quality of the research (Smith, 2015). Data collection The procedure of Data Collection is done with enthusiasm so that relevancy in the information can be remained and the needed information related to the research topic can be collected effectively and the program of research implemented in the appropriate manner. Primary and secondary information has been taken and used to accumulate the information about the topic. The main aim behind the conducted research is to make better understanding about the importance of customer retention in the restaurant industry. Primary sources are considered as a raw material which comes from directly respondent (Thomas, 2015). It is able to provide the latest information about the selected topic. To get the direct information questionnaire will be made in front of them who are the part of the restaurant industry. Along with that the interview procedure has been used to know the view about the restaurant industry in Australia from the users or customers of that industry. Along with that the use of secon dary sources are also being used in the research because it is more reliable. It is the data which gives the relevant information about the selected topic because it is used data for someone for their researching (Turkenburg McAuley, 2013). Sample and technique Data has been collected in enormous way so it is the difficulty to analyze and evaluate the entire data effectively. That is why to give importance each data, random sampling technique has been taken in use for evaluating and analyzing. Strategy of research The program of research needs to be done on time for ensuring the effectiveness of the program. The role of research program is vital for the attainment of this goal. A systematic approach has been taken in use for this research will have helped in the implementation of every activity in the sequence manner. An action plan has been made for the recognition of the various activities of the research. Targeted market Target market is the area where the relevant information related to the topic is being collected. The target marketing platform needs to be set where specific information about the research is to be collected. Primary sources have been utilized for this research. Primary source is being used to gather the information and the information is collected from questionnaires and interviews. The questionnaire about the customer retention will be presented to the customer of the restaurant of the Australia. Secondary sources have been collected from the Internet and it is able to make ensure the reliable articles, journal and other sources are used which are published after 2009. There are various alternatives are available which is able to give contribution for completion of the research program. The selection of them has been prepared after analyzing and evaluating the requirement of the research program. Ethical consideration During the implementation of the research program, implementation of ethical has been followed in proper manner. It helps you know about the right and wrong in the entire research program. The main focus of research program is on collecting data on a loyal and fair manner, setting the data in a factual basis and conducting research in an unbiased manner. There are certain rules and regulation has been followed by researcher and there is no authorization to disclose alternation regarding the research stopping while executing the research program. Data Protection Act is presentable therefore those who will break the rules and policies. Limitations There are certain limitations have been found while researching about the management issues of restaurant. Some limitations are described below: 1- due to lack of availability of time and having enormous gathered data, random sampling technique has been chosen because it is able to give opportunity to every sample for getting selected. 2- Another limitation has been found in the context of access over the data. It prevents to gather more data about the research topic. 3- lack of resource of data collection is also considered as the point of view of limitation, that is why qualitative approaches is being used to gather the relevant data from the journal, books, websites and over the internet Time Schedule Serial number Activities Starting date Duration Attainment date Description 1 Discussion for research topic 2 October, 2017 2 3 October, 2017 Selection of the topic will be done. 2 Plan for the research 4 October, 2017 3 6 October, 2017 Plans will be made. 3 Implementation of the plan 7 October, 2017 4 10 October, 2017 Plans will be implemented. 4 Data collection 11 October, 2017 4 14 October, 2017 The methods will be selected. 5 Analyzing collected data 15 October, 2017 5 19 October, 2017 Data regarding topic will be analyzed. 6 Interpretation of the outcomes 20 October, 2017 3 22 October, 2017 Results will be drawn from the analyzed information. 7 Drawing conclusion ad recommendations 23 October, 2017 2 24 October, 2017 The conclusion and recommendation will be made. Conclusion It can be concluded that customer retention and satisfaction is vital for the restaurant industry. The customer attitude towards the Dick Smith has been discussed. Various issues have been discussed in the research proposal in the context of the Dick Smith's restaurant. The Importance of customer retention has been mentioned which will be helpful for further study. Qualitative and quantitative approaches have been used to determine the several aspects of selected topic. The recommendation has been provided in the research proposal to improve the productivity of the employees and to offer the effective services and product to the customer. Customer satisfaction is necessary component for the restaurant industry so it is required for the Australian Food Industry to provide the effective services with good quality food to the customer so that they could not preferred another restaurant for having food. References Aragon-Correa, J.A., Martin-Tapia, I. and de la Torre-Ruiz, J., 2015, Sustainability issues and hospitality and tourism firms strategies: Analytical review and future directions,International Journal of Contemporary Hospitality Management,27(3), pp.498-522. Bunakov, O.A., Zaitseva, N.A., Larionova, A.A., Chudnovskiy, A.D., Zhukova, M.A. and Zhukov, V.A., 2015, Research on the evolution of management concepts of sustainable tourism and hospitality development in the regions,Journal of Sustainable Development,8(6), p.39. Chadha, A., 2015, Case Study of Hotel Taj in the Context of CRM and Customer Retention.Kuwait Chapter of Arabian Journal of Business and Management Review,4(7), pp.1-8. Chavez-Diaz, L., Rojas, O. and Orozco, F., 2015, May. Factors for a customer satisfaction index applied to the Mexican restaurant industry: A partial least squares-path modeling approach, InInternational Interdisciplinary Business-Economics Advancement Conference(p. 154). Ennew, C.T., Binks, M.R. and Chiplin, B., 2015, Customer satisfaction and customer retention: An examination of small businesses and their banks in the UK, InProceedings of the 1994 Academy of Marketing Science (AMS) Annual Conference(pp. 188-192), Springer, Cham. Fullerton, G., 2014, The moderating effect of normative commitment on the service quality-customer retention relationship.European Journal of Marketing,48(3/4), pp.657-673. Han, H. and Hyun, S.S., 2015, Customer retention in the medical tourism industry: Impact of quality, satisfaction, trust, and price reasonableness,Tourism Management,46, pp.20-29. Han, H. and Yoon, H., 2015, Customer retention in the eco-friendly hotel sector: examining the diverse processes of post-purchase decision-making,Journal of Sustainable Tourism,23(7), pp.1095-1113. Huang, G., 2017, The Impact of Store Image on Brand Loyalty Among Thai Customers to Use the Service of Japanese Restaurant in Bangkok District. Kandampully, J., Zhang, T. and Bilgihan, A., 2015, Customer loyalty: a review and future directions with a special focus on the hospitality industry,International Journal of Contemporary Hospitality Management,27(3), pp.379-414. Law, R., Buhalis, D. and Cobanoglu, C., 2014, Progress on information and communication technologies in hospitality and tourism,International Journal of Contemporary Hospitality Management,26(5), pp.727-750. Liu, C.M., Huang, C.J. and Chen, M.L., 2014, Relational benefits, customer satisfaction, and customer loyalty in chain store restaurants,International Journal of Organizational Innovation (Online),7(1), p.46. McPhail, R., Patiar, A., Herington, C., Creed, P. and Davidson, M., 2015, Development and initial validation of a hospitality employees job satisfaction index: Evidence from Australia, International Journal of Contemporary Hospitality Management,27(8), pp.1814-1838. Min, K.H. and Lee, T.J., 2014, Customer satisfaction with Korean restaurants in Australia and their role as ambassadors for tourism marketing,Journal of Travel Tourism Marketing,31(4), pp.493-506. Murali, S., Pugazhendhi, S. and Muralidharan, C., 2016, Modelling and Investigating the relationship of after sales service quality with customer satisfaction, retention and loyaltya case study of home appliances business,Journal of Retailing and Consumer Services,30, pp.67-83. Neuman, W.L. and Robson, K., 2014,Basics of social research, Pearson Canada. Ryan, C., 2015, Trends in hospitality management research: a personal reflection,International Journal of Contemporary Hospitality Management,27(3), pp.340-361. Smith, N.L., 2015,Using Action Design Research to Research and Develop Evaluation Practice,New Directions for Evaluation, vol. 2015, no. 148, pp. 57-72. Thomas, J. A., 2015, Using unstructured diaries for primary data collection, Nurse researcher, vol. 22, no. 5, pp. 25. Tripathi, M.N., 2014, Customer Satisfaction and Engagement-Customer Retention strategies for brand manager,Vilakshan: The XIMB Journal of Management,11(1). Turkenburg, J. P. McAuley, K. E., 2013, Data collection and processing, Acta Crystallographica Section D, vol. 69, no. 7, pp. 1193-1194.

Reflective Analysis of Medication Administration - myassignmenthelp

Question: Discuss about theReflective Analysis of Medication Administration Session. Answer: The following assignment is a reflective essay of my experience during the medication practice session using Gibbs reflective cycle (Cumbria.ac.uk, 2017). Description of the Event: This was a practice session during the CPU at (workplace) and we were given three route of drug administration: oral administration, subcutaneous injection, and Intramuscular injection. I was aware of the rules and steps of oral drug administration mentioned in Australian nursing core practice skills (Anmf.org.au, 2017). Main steps include, washing hands before attending patient, checking Medical Record Number (MRN) number, documenting patients records before and after providing medication and check the detail like time and date, expiry details, dosage of the medicine (Dressman Reppas, 2016). I followed all these steps and took the tablets in the bottle cap before putting the medicine in medication cup. However, I missed two steps: washing hand after medication and wiping the bottle mouth before putting the cap back. Natalie chose the intramuscular route for drug administration and she made no mistakes according to my evaluation. However, Sean injected medicines through sub-cutaneou s route and he missed on so many steps of actual process (Dougherty Lister, 2015). He did not washed his hands after entering the ward and started to assemble the injection essentials (Orsini Divers, 2012). Feeling: The feeling of this session encouraged me a lot. I gained my confidence to handle a patient however missing on few steps made me dis-satisfied. Watching Sean injecting medicine through sub-cutaneous route was little embarrassing as he missed out an important step of washing hands. Whereas Natalies dedication empowered me to focus on my learnings and procedures in future. Her way to treat a patient and administrating drug intramuscularly was inspiring. Evaluation: After completion of the practice session, I felt little disappointed. One major limitation of this experience was failing to comply with the core values and steps of drug administration that could have harmed the patient. However, the positive aspect was, it was only a practice session and I had opportunities to evaluate my faults. Analysis: After this medication administration procedure, I discovered my compliance level to the actual nursing oral drug administration aspects. The core practice skills that need to be followed by every nurse, I was able to remember and complied with those steps. This session made me quite confident about the forthcoming Objective Structured Clinical Assessment (OSCA), as I did not missed out any important steps during the practice. Conclusion: I am able to figure out my drawbacks and areas where I need to focus more before the OSCA exam. I should have spent more time of my practice sessions to focus on medication administration skills that would have helped me to focus in that scenario. I should have focused on the core skills of nursing to be confident during the session. Action Plan: In future, to deal with such situation I am going to focus more on the core practice skills and will spend more hours to practice medication administration. To enact those skills I will be trying to attend few more practice sessions with virtual patients and will evaluate myself. Before attending such practice, I will study about all the core skills. To handle the challenges while providing medication, I will congregate them according to the situation or patient. Reference Australian Nursing and Midwifery Federation (2017). National Practice Standards for Nurse in General Practice. Retrieved from https://www.anmf.org.au/documents/National_Practice_Standards_for_Nurses_in_General_Practice.pdf. Dougherty, L., Lister, S. (2015).The Royal Marsden manual of clinical nursing procedures (9th ed.) West Sussex, UK John Wiley Sons. Retrieved from: https://books.google.co.in/books?hl=enlr=id=L5wcBgAAQBAJoi=fndpg=PR13dq=The+Royal+Marsden+manual+of+clinical+nursing+procedures.+John+Wiley+%26+Sons.+ots=za8OHV15R6sig=3yg1RR2Qkj4ihlQzg324k4TKcV0#v=onepageq=The%20Royal%20Marsden%20manual%20of%20clinical%20nursing%20procedures.%20John%20Wiley%20%26%20Sons.f=false Dressman, J. B., Reppas, C. (2016).Oral drug absorption: Prediction and assessment(2nd ed.). Athens, Greece. CRC Press. Retrieved from: https://books.google.co.in/books?hl=enlr=id=4ynNBQAAQBAJoi=fndpg=PR9dq=Dressman,+J.+B.,+%26+Reppas,+C.+(Eds.).+(2016).+Oral+drug+absorption:+Prediction+and+assessment+(Vol.+193).+CRC+Press.ots=6d02FNky7Psig=o3BDAEcthrSBfNv28q1l28F0kJ0#v=onepageqf=false Orsini, J. A., Divers, T. J. (2012).Equine Emergencies E-Book: Treatment and Procedures (4th ed.) Ithaca, New York Elsevier Health Sciences. Retrieved from: https://books.google.co.in/books?hl=enlr=id=mnVBAgAAQBAJoi=fndpg=PP1dq=Orsini,+J.+A.,+%26+Divers,+T.+J.+(2012).+Equine+Emergencies+E-Book:+Treatment+and+Procedures.+Elsevier+Health+Sciences.ots=--NaAFr9x9sig=saD3l6v6ix05yMhx8UZ5Uvw6NPE#v=onepageqf=false University of Cumbria (2017). Reflective Cycle of Gibbs Retrieved from https://my.cumbria.ac.uk/media/MyCumbria/Documents/ReflectiveCycleGibbs.pdf