Schizophrenia Essay Example | Topics and Well Written Essays - 750 words

Schizophrenia - Essay Example People fail to understand that the behavior displayed by people suffering from schizophrenia is not a result of ‘madness’ but is a result of the mental problems they have. The case of Andrea Yates is an example of what people suffering from schizophrenia are capable of doing if help and support is not extended to them at the right time and in a right way. Diagnosis And Symptoms People suffering from schizophrenia display maladjusted behavior and thinking pattern. According to DSM-IV-TR, the diagnosis of schizophrenia is done on the basis of symptoms that are visible in the behavior and the thinking pattern of people who suffer from it (First & Tasman, 2010, p.245). People suffering from schizophrenia have delusions, hallucinations, incoherent and disorganized speech, excessively catatonic behavior and rigid physical movements (First & Tasman, 2010, p.245). According to Barch (2003), the defining aspect of schizophrenia is the deficits in cognitive functions and the distu rbed thought process (Weiten, Lloyd, Dunn & Hammer, 2009, p.502). This deteriorates patient’s daily routine and relationships with people as he talks in chaotic and illogical manner and there is no sense in his talk (Weiten et al., 2009, p.502). Most of the times, people suffering from schizophrenia have auditory hallucinations where they hear voices from non-existent or absent people and act accordingly (Weiten et al., 2009, p.502). ... a Yates Andrea Yates, a 37 year old woman from Texas, drowned her five young children to death, under the influence of severe mental illness (Greene, Fortune, Heilbrun & Nietzel, 2007, p.215). Andrea had a long history of mental illness. Andrea’s mental illness was hereditary as her father, two brothers and a sister, suffered from depression and other mental illness in different degrees (Wade & Tavris, 2006, p.600). Andrea was suffering from clinical depression and episodes of psychotic illness from years and was under treatment for the same (Wade & Tavris, 2006, p.600). After the numerous psychotic episodes, she was hospitalized and was diagnosed with schizophrenia and postpartum depression (Greene et al., 2007, p.215). According to â€Å"The Andrea Yates Case† (2005), she was hospitalized just one month prior to the killings as it was evident that if she is left alone without supervision, she might get violent (Greene et al., 2007, p. 215). Moreover, after having her fourth baby, her psychiatrist had suggested her and her husband not to have another baby saying that she will go deeper in depression if more responsibility comes her way (Wade & Tavris, 2006, p.600). However, according to Yardley (2001), her husband overlooked the warning and refused birth control saying that they â€Å"would like to have as many babies as nature will allow† (Wade & Tavris, 2006, p.600). The overwhelming responsibility of raising kids and doing their home schooling took its toll on Andrea and she went into severe depression and psychotic episodes (Wade & Tavris, 2006, p.600). On June 20, 2001, Andrea drowned each of her children one by one in a tub filled with water and later, laid them in bed and covered them with sheet (Greene et al., 2007, p.215). The eldest child was found floating

Biodiversity Essay Example | Topics and Well Written Essays - 250 words - 1

Biodiversity - Essay Example A more diverse portfolio in making policies helps in reduction of risks the County and its people have to incur in case there is investment only in some few sectors of the economy. According to biological researches, more than 40% of the global economy and 80% of the poor peoples needs comes from biological resources. Thus, the rich biodiversity in Indiana increases opportunities for improvement in life through medical discoveries from nature and response to challenges like climate change (Gamfeldt, Hillebrand, and Jonsson, pp. 1223). The livelihood of the people of Indiana highly depends and has thrived on biodiversity in the area. The presence of a variety of plant and animal species in the area provides an opportunity for consumption of different components of the diet. Consumption of diet that is derived from different plant and animal sources is significant for the prevention of nutrition-related conditions like obesity, thus helps in reduction of the health burden in the area. The industrial sector in Indiana has equally thrived from biodiversity in the country. Industries working in lines like wood industry, fiber industry, oil production dyes and the like have thrived due to existence of readily available resources for their operation in the area thus improving the economic status of the County (Emmett Duffy, pp.

The Neo Accountant Essay Example | Topics and Well Written Essays - 2500 words

The Neo Accountant - Essay Example A. Hopwood has correctly stated: "Accountants and other members of the management team searching for means of understanding and improving standard setting and budgeting; must therefore see the process in its entirety and respond to it as a complex human and technical problem rather than one standing in technical isolation." The Contingency Theory can best explain how management should respond to proposed change. The theory is summed up in two words: It depends! Accountants and other members of the management team will have to respond to each situation by looking at it whole. According to Fiedler's Contingency Theory of Situational Leadership, situations of proposed change that appear low in control must be managed in a directive and task-oriented manner. On the other hand, situations that are high in control must simply be dealt with in a supportive fashion; in this case, managers can stay out of their subordinates' way to a large extent (Boje). All changes in accounting practices are sure to have extensive effects on the organization as a whole and the community of people it is involved with. Accounting practices with the aid of latest technology that make an organization more efficient may improve the state of an entire economy. Given that finance is the basis of organizational operation, accountants cannot isolate themselves and be looking for an improvement in accounting practices without consulting other branches of management as a team. Consultation, then, has got to be the first step in the introduction of accounting or managerial change. This essential step to change involves many departments of management, including planning. Forecasters and planners along with those that propose change have to work in agreement before any lasting change can be implemented, let alone expected to have results that lead to increased efficiency, productivity, and profitability. According to Brewer, Brownlee, and Juras, who have writte n on the implementation of activity based costing and the change management process: "Implementing change in an organization is about ninety percent cultural and ten percent technical." To put it another way, applying accounting change is easy when it comes to the technical side of things. But organizational change is never about technicalities alone. Before applying new accounting principles expected to lead to greater organizational success, it takes a long time for any firm to convince the people that it must convince, and plan with the workforce it must plan change with. Vroom And Yetton's Contingency Model of Normative Leader Decisions is clear on this point. The model asks for consultation or the group decision process if the commitment of group is essential. But if the managers have got all the necessary information, they are advised to be autocrats, making decisions for all and going with the flow (Boje). Take the example of digitization alone for the simple fact that the technological age has brought tremendous change in all areas of human life. Bhimani writes about digitization only in an organizational context:Digitization impacts the form, substance, and provenance of internal accountinginformation with attendant consequences on the behavior and actions of organizationalparticipants and on the functioning of enterprises more widely. Knowledge about theinfluence of the deployment of

Coffee Stand Essay Example for Free

Coffee Stand Essay The proponents thought of a coffee business since Filipinos are known to be coffee – lovers. To satisfy consumer cravings, they came up with other blends of coffee, these blends will surely fulfill the cravings of the buyers. 1. 1 Project Proponents The proponents are composed of three (3) students from the College of Business taking up Hotel and Restaurant Management. The proponents have undergone series of brainstorming in order to come up this kind of business. Table 1: Proponents NAME| ADDRESS| NATIONALITY| OWNERSHIP| Paringit, Jerick U. | 78 Peras St. Bagong Barrio Caloocan City| Filipino| 33 1/3%| Lacabra, Elisha Grace V. | 43 Ero Bernardino Seminary St. Bagbag Novaliches| Filipino| 33 1/3%| Viloria, Vanessa DC. | 7 Pangako St. Bagong Barrio Caloocan City| Filipino| 33 /3%| 1. 2 Proposed Name of the Project The proponents named the business â€Å"Kofilicious† a combination of the words Coffee and delicious. It is a place where you can satisfy your coffee cravings at affordable prices. Kofilicious aims to serve blended coffees that are suited to the tastes of the customers. 1. 3 Type of Business Organization The proponents agreed to form a General Partnership with all three (3) partners. All of them will manage and participate in the business operation; each partner is subjected to contribute their share to come up with the required capital for the initial operation of the business. All of the proponents would be general partners with 33 1/3% shares each in capital requirement. 1. 4 Location of the business The Kofilicious will be located at the Walter Mart, North EDSA at the ground floor area. It is close to the LRT station, in front of Jackman. 1. 5 History of the business Initially, the proponents would like to start a Pizza Shop, a Restaurant or a Bar. However there is a difficulty in finding demand and supply of the main product. As time goes, the proponents have noticed that Filipinos are coffee lovers. So proponents were inspired by the idea of having a coffee shop. About the location, one of the proponent suggested to put up a business inside SM City San Lazaro at Felix Huertas St. Lacson Ave. Santa Cruz, Manila, but when they visited the said mall, the proponents found out that there are many direct and indirect competitors, so they searched for another location and found Walter Mart in North EDSA, Quezon City. It is a commercial place where it can achieve profitability through mall goers, students, employees. The most crucial factors that influenced the proponents in choosing what type of business project to establish and manage are (1) the need to obtain the necessary capital needed in establishing the business, (2) the marketability of the chosen project to ensure profit, and (3) the percentage and time needed to have return of investment in order to maintain and sustain the business project. Since the proponents are all students, capital is a limitation. The scale with which the business project will operate depends largely on the amount of money the proponents are able to commit to business. Nowadays, marketability of the product depends on the demand for the product. The project proponents chose food as their product because the marketability of beverages never decreases. As long as people drink, beverages will always be a top commodity. A survey conducted by the proponents showed that coffee is one of the most in-demand beverages. A little twist and little experiment, and the team came up with Kofilicious, coffee blended with other ingredients topped with whipped cream and wafer or wafer stick. CHAPTER 2 MANAGEMENT AND PERSONNEL The Kofilicous has a Stall Manager, Accountant, and two Store Personnel. Each personnel will work for eight hours a day, from Monday to Sunday. The term of payment will be given 15th and 30th of the month. The proponents choose personnel who have experienced and capability to work. 2. 1 Personnel The proponents formulate the policies, objectives and strategies to make the business productive and successful in its operation. The proponents will hire Stall Manager, an accountant, and store personnel. 2. 2 Personnel Requirements A. Stall Manager * Must be 21-35 years old * Must be a graduate of four year course which is related in Management, Hotel Restaurant Management or any other business course * Must be willing to work on shifting hours * Must have passion about coffee. B. Store Personnel * Must be 18 to 25 years old * At least 54 in height (male) or 52 (female) * With pleasing personality * Must have at least college level of education * Must be hardworking flexible * With skills in coffee mixing C. Accountant * Preferably a certified public accountant * With experience in financial statements preparation. 2. 2 Duties and Responsibilities A. Stall Manager * Oversees all the activities, * responsible for ensuring that the coffee shop maintains adequate supply levels, * maintains relationships with customers and staff, * identifies and estimates quantities of supplies to be ordered, * schedules staff work hours and activities, * organizes, plans, * bears the responsibility of ensuring that the coffee shop is adequately staffed, * makes sure employees are trained, * must handle all the advertising and promotion, * must manage the store and maintain the work flow and. * Must train the crews, and implements all the rules and policy. B. Store Personnel * are responsible for the preparation of coffee, * responsible for cleaning duties, * discover customer needs and appropriately suggest products with every customer to enhance service and meet sales goals, * Demonstrate the Just Say Yes behavior by taking care of customer needs, * Take responsibility to learn all aspects of the store personnel position, * are responsible for self-initiated learning, * enter purchases into cash register to calculate total purchase price, * accept cash payments, * count money, give change and issue receipt for funds received, * maintain sufficient amounts of change in cash drawer. * Keep register area neat and stocked with necessary supplies, * are responsible for inventory count, and * summarize daily sales and expense activities. C. Accountant * reports all financial matters to the owners, * prepares the business financial statements, * maintains of transaction records and the books of the firm, * manages the financial account of the business, * prepares the payroll. D. Proponents * oversee all work flow of the establishment, * Whenever the stall manager is not present, one of the proponents will be doing the after work inventory of sales. 2. 3 Organizational Chart Kofilicious adapted the line and staff organization that provides supplementing arms between the different levels of management. This type of organization is effective for good communication from top management to lower management. This form of organization is simple but helps avoid several organizational problems. FIGURE 1 Organizational chart STALL MANAGER Accountant STORE PERSONNEL 2. 3. 1 Proposed Rate of Salary Store personnel will be compensated on the number of hours and days of work they have ended. All employees will receive their salaries and wages every two (2) weeks. 2. 3. 2 Mode of Payment Payment of salaries and wages will be in the form of cash. Payment to be made twice in a month will be received by the employee on or before the 15th and 30th day of the month. 2. 4 Proposed Business Policies and Programs Be pleasant. Employees must wear a smile at all times. It should be part of daily operation. Be attentive. Employees must listen to every request made by the customers. Employees should exercise respect with customers at all times. Be patient. Employees must be patient in dealing with customers. They must exercise patience in order to please customers. Be accurate. Employees must give exact change at all times; make sure that accuracy is not only extended as to money matters, but in rendering service as well. The order is to be received correctly; the order is always to be repeated to the customer. Be loyal. Employees should give a loyal and honest service to the customer. Be observant. Employees must make it a habit to be on the lookout for little errors in service; and correct this in time. Be prompt. Employees must report for the duty promptly, and remain until relieved or until the manager has arranged for someone else to cover the work. Be clean. Employees must have a neat and clean appearance while on duty. Uniforms should be complete and in good order, properly buttoned and without spots or tear. They should observe proper hygiene daily. Management will not allow flashy jewelry, and excessive use of cosmetics. 2. 4. 1 Store Policies 1. The opening of the store is at 9:00 AM, exactly one hour before the actual opening of the mall, closing is at 10 in the evening. 2. All utensils used must be properly cleaned and sanitized after the operation, including the utility towels. 3. The crew should always wear their respective uniforms, caps, hairnet, and the nameplates provided by the company. 4. When the customer orders a product, the customer should be entertained and served in accordance with the span of time of making a blended coffee. 2. 4. 2 Uniforms All employees are required to wear their uniforms during working hours. The uniforms will be charged to the employee’s salary. The store uniform includes the following. a. Store shirt b. Pants c. Hairnet d. Cap and nameplate e. White socks and white clog shoes. 2. 4. 3 Attendance and Absences The company employs the strict observance on the attendance and absences of the employees or the following: 1. â€Å"No work, no pay policy† is strictly implemented. 2. Employees must work within the required hours and even during holidays, if necessary. 3. There will be a logbook and time card to have a record of the employees’ attendance. 4. Employees who intend to absent should inform the manager three hours prior to opening. 5. Employees who are absent for a day without any notice or permission to or from his/her manager are subject to: a. 1st offense- verbal warning b. 2nd offense- three-day suspension c. 3rd offense- six-day suspension d. 4th offense- discharge 6. Employees must be on time. A 15-minute grace period is allowed. Store hours will open at 10:00 a. m. as previously mentioned, but personnel are expected to be at the workplace one hour before opening time. 7. There will be a one-hour break per personnel, but this must be alternately done, that is, one personnel takes break, and the other one will be in-charge of the store, and vice versa 8. There is a one day-off, but it must be assigned and plotted by the manager. 2. 5 Proposed Management Style and Practices. The proponents will manage and supervise the operation of the business with the help of other people as their employees, and agreed to implement situational style of management in the supervision and operation in running the business. Considering the workers are one of the most valuable assets on our business, they must be treated fairly and with respect for them to work efficiently, effectively and productively. 2. 5. 1 Vision Kofilicious is committed to excellence. The partners are dedicated to offer not only the quantity but the quality of the proponents’ product, and the unparalleled service and love rendered to the people. 2. 5. 2 Mission To make Kofilicious a premium coffee house and to be competitive in coffee industry and its market. To be known through an excellent quality of coffee at affordable price with a strong reputation and consistent high growth in sales and profit. CHAPTER 3 MARKETING FEASIBILITY Coffee drinkers in the Philippines are among the most demanding ones. They favor well-brewed coffee drinks and demand great service. Kofilicous will strive to build a loyal customer base by offering a great tasting coffee located close to LRT Station. Our market research shows that 80% are the customer groups that are most likely to buy coffee. Since coffee consumption is universal, proximity to area of Walter Mart will provide access to the targeted customer. 3. 1 Market Description One of the major assumptions of this study is that the product can be patronized by all target market, since the proposed business is only small in scale. The target market population that the project covers is defined as the total estimate of people visiting the mall yearly. Since these people visit the mall and are free to go to any place at the mall, including the location of the project; all these people are potential customers. 3. 2 Demand. The computed demand was based from the survey the proponents conducted. The demand for the past five years and the projected five years are as follows: The survey showed that 80% of the respondents drink the traditional coffee. The respondents were also asked how frequent they drink coffee (given choice every day, once a week, twice a week). Respondents who chose â€Å"everyday† comprised 10% of the total subjects, â€Å"twice a week† comprised 30%, and â€Å"once a week† comprised 48%. The remaining 12% drink coffee for a frequency of â€Å"thrice a week to six times a week† – almost every day. This table illustrates the estimated demand for the product as defined by the percentages shown by the survey and the estimated population for the past five years Table 2 Frequency of Customer Demand for Possible Purchase Year| Total population| Interested to buy (80%) | Drinks coffee everyday(10%)| Once aWeek(48%)| Twice aWeek(30%)| Thrice to sixa week(12%)| 2011| 7,786| 6,229| 622| 2,990| 1,869| 747| The proponents conducted a survey at Walter Mart, North EDSA, Quezon City. This survey helped the proponents to know the number of respondents, target market and the total demand for coffee that the proponents need in the project. Based on 100 survey sheets that the proponents distributed, 80% of those people are willing to buy the product and 20% are those who are not willing to drink coffee. 3. 2. 1 Historical Demand Year| Total population| Interested to buy (80%)| Drinks coffee everyday(10%)| Once a week(48%)| Twice a week(30%)| Thrice a week(12%)| | | | | | | | 2007| 7,218| 5,774| 577| 2,772| 1,732| 692| 2008| 7,354| 5,883| 588| 2,824| 1,765| 705| 2009| 7,495| 5,996| 599| 2,878| 1,799| 719| 2010| 7,639| 6,111| 611| 2,933| 1,833| 733| 2011| 7,786| 6,229| 622| 2,990| 1,869| 747|. Year| Interested to buy(80%)| Total Demand(Annual)| 2007| 7,218| 607,004| 2008| 7,354| 618,441| 2009| 7,495| 630,299| 2010| 7,639| 642,409| 2011| 7,786| 654,771| Year| Total population| Interested to buy (80%)| Drinks coffee daily(10%)| Once a week(48%)| Twice a week(30%)| Thrice a week(12%)| Total Demand(Annual)| 2012| 7,935| 6,348| 634| 3,047| 1,904| 761| 667,301| 2013| 8,087| 6,470| 646| 3,105| 1,941| 776| 680,084| 2014| 8,242| 6,594| 659| 3,165| 1,978| 791| 693,119| 2015| 8,400| 6,720| 672| 3,226| 2,016| 806| 706,406| 2016| 8,561| 6,849| 684| 3,287| 2,055| 821| 719,945| 3. 2. 2 Projected Demand The Statistical straight line method was used to obtain the projected demand and based on the computed projection values, the proponents’ assessment is that there is a growing demand for coffee for the next five years. 3. 3 Supply Supply is the quality of goods that sellers are willing to sell out of given prices at a particular time and place. 3. 3. 1 Historical Supply The coffee may have a fixed price that could bring profile to the proponents or they have to sell it at whatever price it will fetch depending on the packaging. It is unlikely, however that they will continue to supply it if the price remain below the required amount to cover the cost and give the least profit. Competitors| Quantity sold per day | Zagu| 80| Coffee Break| 45| Tea Zone| 60| Competitors| Quantity sold per day in pcs. | Operating days| Total Supply| Zagu| 80| 360| 28,800| Coffee Break| 45| 360| 16,200| Tea Zone| 60| 360| 21,600| Annual Supply| | | 66,600| 3. 3. 2 Historical Supply Year| Competitor| Quantity sold/day in pcs| Operating days| Total Supply| 2007| -| -| 360| | 2008| -| -| 360| | 2009| 3| 179| 360| 193,320| 2010| 3| 182| 360| 196,560| 2011| 3| 185| 360| 199,800|. 3. 3. 3 Projected Supply Year| Competitor| Quantity sold/day in pieces| Operating days| Total Supply| 2012| 3| 188| 360| 203,040| 2013| 3| 191| 360| 206,280| 2014| 3| 194| 360| 209,520| 2015| 3| 197| 360| 212,760| 2016| 3| 200| 360| 216,000| 3. 4 Demand Supply Analysis 3. 4. 1 Historical Demand Supply Gap Year| Demand| Supply| DS Gap| % Unsatisfied| 2007| 607,004| -| 7,218| 100%| 2008| 618,441| -| 7,354| 100%| 2009| 630,299| 193,320| 436,979| 69%| 2010| 642,409| 196,560| 445,849| 69%| 2011| 654,771| 199,800| 454,971| 69%| Year| Demand| Supply| DS Gap| % Unsatisfied| 2012| 667,301| 203,040| 464,261| 69%|. 2013| 680,084| 206,280| 473,804| 69%| 2014| 693,119| 209,520| 483,599| 69%| 2015| 706,406| 212,760| 493,646| 69%| 2016| 719,945| 216,000| 503,945| 70%| 3. 4. 2 Projected Demand Supply Gap 3. 5 Proposed Marketing Practices Marketing practices include the practices that affect the relationship between the wholesaler, distributor, manufacturer and the retailer. 3. 6 Proposed Marketing Program and Strategy Kofilicious main purpose is to satisfy customers’ needs specifically on their taste preference, and to provide quality and friendly service. In order to achieve the business mission, the proponents constructed different strategies. Marketing mix elements are price, place, product and promotion. A. Price Price is the one that creates sales revenues. The pricing strategy of Kofilicious is set to determine if the market is capable of purchasing. The product having affordable prices is a must. A buffer of 10% and a mark up 40% were added to the Total Food Cost to get the selling price. B. Place Proponents proposed project will be located inside Walter Mart North EDSA, this site is chosen in order to capture the target market. Walter Mart is known for being one of the most visited mall in the country. C. Product. This refers to tangible service. The brand name has a connection to the product, and in sense, customers will hopefully be back for more. There will be a variety of products for the customers to choose from to satisfy their wants and needs. Below are the following nutrition facts of each coffee blend: Cafe Vanilla Frappuccino Calories 270| Calories from Fat 100| Total Fat 11g| | Saturated Fat 7g| | Calories 220| Calories from Fat 25| Total Fat 2. 5g| | Cholesterol 10mg| | Total Carbohydrate 48g| | Sugars 46g| Protein 3g| Vitamin A 2%| | Mocha Frappuccino Trans Fat 0g| Cholesterol 35mg| Sodium 150mg|. Total Carbohydrate 42g| Dietary Fiber 0g| Sugars 40g| Protein 4g| Vitamin A 8%Iron 4%Ricoa’s ChocolateCalories 290 Calories from fat 190 % Daily valueTotal Fat 13g 20%Saturated Fat 7g 35%Cholesterol 45mg 15%Sodium 115mg 5%Total Carbohydrates 39mg 13%Sugars 32gProtein 11gVitamin A 15%Calcium 35%Iron 15%Caffe LatteCalories 150 Calories from fat 50 % Daily valueTotal Fat 6g 9%Saturated Fat 3. 5g 18%Cholesterol 25mg 8%Sodium 115mg 5%Total Carbohydrates 14g 5%Sugars 13gProtein 10gVitamin A 10%Calcium 35%Caramel MacchiatoCalories 180 Calories from fat 45 % Daily valueTotal Fat 5g 8%Saturated Fat 3. 5g 18%Cholesterol 20mg 7%Sodium 100mg 4%Total Carbohydrates 25g 9%Sugars 23gProtein 8gVitamin A 10%Calcium 35%| D. Promotion| One of the Marketing Promotion tools used are tarpaulin, flyers and discount stubs. For the opening of the store there are 50 pcs. discount cards to be distributed, the stall will also distribute of 100 pcs. flyers and will post a tarpaulin besides the stall for the consumer to have the idea what products are being offered. (3. 7 Project Sales, see page 79) CHAPTER 4 Technical/Production Production is a major step in the series of economic process that brings goods and services to people. Producing a product that would cater to high level of customers satisfaction is one of the requirements for the proponents to cope with today’s successful companies. In this part, the proponents will discuss the production flow chart, project site, layouts and production schedule, facilities, floor plan, machine and equipment, utilities and raw materials. 4. 1 Product Description Kofilicious will serve different flavors. Every product is composed of different ingredients. The proponents decided to make a unique blend of coffee to satisfy the customers. These product items and ingredient are as follows: Vanilla Cappuccino. ? c Fresh Milk 2 tsp. Sugar 1 tsp. Vanilla Syrup 2 T Coffee 1 tsp. Cinnamon 2 T Whipped Cream ? c Ice Cubes Mocha Frappuccino ? cFresh Milk 2 TRegular Coffee 2 TWhipped Cream 2 oz. Milk Magic Chocolate 3 TSugar 1 cIce Cubes Ricoa’s Chocolate Drink ? cFresh Milk 120 gRicoa’s Cocoa 3 TSugar 1 tsp. Vanilla Extract 1 cIce Cubes 2 TWhipped Cream Cafe Latte 1 oz. Espresso, brewed 1 oz. Condensed Milk 1cIce Cubes 1 tsp. Cinnamon 2 TWhipped Cream Caramel Latte Macchiato ? cSteamed Milk 1 tsp. Vanilla Syrup 1 oz. Espresso, brewed 1 TCaramel Syrup 2 T Whipped Cream 1 cIce Cubes 4. 2 Production Process. Production process starts with cleaning of the section. Then begin for preparation of the ingredients, followed by the setting of equipment, measuring ingredients, inspection of quality and then storing the ingredients. Vanilla Cappuccino 1. In a blender, put the fresh milk, sugar, vanilla syrup, and coffee. 2. Blend it for a second just to mix all the ingredients. 3. Then add the ice cubes and blend. 4. Put in a cup, top with whipped cream, cinnamon and your choice of toppings (either wafer or wafer stick). Mocha Frappuccino 1. Put the fresh milk, regular coffee, milk magic chocolate and sugar in a blender. 2. Blend it for a second just to mix all the ingredients. 3. Then add the ice cubes then blend. 4. Put in a cup and top with whipped cream and choice of toppings (either wafer or wafer stick). Ricoa’s Chocolate Drink 1. In a blender, put the fresh milk, ricoa’s cocoa, sugar and vanilla extract. 2. Blend it for a second just to mix all the ingredients. 3. Then add the ice cubes and blend. 4. Put in a cup and top with whipped cream and choice of toppings (either wafer or wafer stick). Cafe Latte 1. Put the brewed espresso and condensed milk. 2. Blend it for a second just to mix all the ingredients. 3. Then add the ice cubes and blend. 4. Put in a cup and top with whipped cream, cinnamon and choice of toppings (either wafer or stick-o). Caramel Latte Macchiato 1. In a blender, put the steamed milk, vanilla syrup, brewed espresso, and caramel syrup. 2. Blend it for a second just to mix all the ingredients. 3. Then put the ice cubes and blend. 4. Put in a cup and top with whipped cream and choice of toppings (either wafer or wafer stick). 4. 3 Flow Diagram Operation A production process can be defined as any activity that increase the similarity between the pattern of demand-goods, the quantity form and the distribution of these goods available to the market place. LEGEND * Operation * Transportation 4. 3. 1 Production Process 1. Cleaning the area 2. Setting of the equipment 3. Preparing of the ingredients 4. Mixing the ingredients 5. Presentation 6. Serving 4. 3. 2 Service Flow Customer Kofilicious Personnel 4. 4 Materials Handling Design The materials requested for the daily operation of the business will be purchased by the proponents every week. One of the staff will inspect the process of production. The store will be using FIFO or First- In First Out as its inventory method. Materials are kept in safe and secured storage. 4. 5 Project Site The project is located inside Walter Mart, North EDSA, Quezon City. The project site has a total area of 3 meters by 2 meters. The site was chosen because the business is located near public and private offices and residences. 4. 6 Project Layout The food stand is about 8ft. in height, 4 ft. length and 3ft. in width. For the proponents the area is big enough to meet the production and selling operation of the business, the storage and other equipment could still be accommodated in the proposed area. 4. 7 Plant Size and Production Schedule The proponents chose the proposed business at the first level of Walter Mart, North EDSA Quezon City with a floor area of 3 meters by 2 meters. Table – Personnel Schedule: | Stall Manager| Store Personnel (1)| Store Personnel (2)| Monday| 10:00 a. m -7:00 p. m| 08:00 a. m -04:00 p. m| | Tuesday| 10:00 a. m -7:00 p. m| 10:00 a. m -7:00 p. m| OFF| Wednesday| OFF| 10:00 a. m -7:00 p. m| 10:00 a. m -7:00 p. m| Thursday| 10:00 a. m -7:00 p. m| OFF| 10:00 a. m -7:00 p. m| Friday| OFF| 10:00 a. m -7:00 p. m| 10:00 a. m -7:00 p. m| Saturday| 10:00 a. m -7:00 p. m| 10:00 a. m -7:00 p. m| 10:00 a. m -7:00 p.m| Sunday| 10:00 a. m -7:00 p. m| 10:00 a. m -7:00 p. m| 10:00 a. m -7:00 p. m| 4. 8. Floor Plan The stall has a total area of 3 by 2 meters which will have the operation area and the product display area. It has enough space for three personnel. The lease term is two months in advance and one month deposit. 4. 9 Utilities As for utilities, water supplied by Maynilad and electricity from Meralco will be included in the rental fee. The business will be charged Php 30,000. 00 every month with a 10% increase on rent per year. 4. 10 Coffee Materials Vanilla Cappuccino (8oz/240ml) Quantity| Ingredients| Wt. in g/ml| Product Cost| Unit Cost| Food Cost| ? c| Fresh Milk| 60 ml| P 62. 15/1000 ml| 0. 06| P 3. 60| 2 tsp. | Sugar| 10 g| P54. 00/1000 g| 0. 054| P 0. 54| 1 tsp. | Vanilla Syrup| 5 ml| P 10. 00/30 ml| 0. 33| P 1. 65| 1 tsp. | Coffee, strong| 5 g| P 66. 95/100 g| 0. 67| P 3. 35| 1 tsp. | Cinnamon| 5 g| P 38. 35/30 g| 1. 28| P 6. 40| 1 T| Whipped Cream| 15 ml| P 43. 20/250 ml| 0. 17| P 2. 55| ? c| Ice Cubes| 120 g| P 5. 00/1000g| 0. 005| 0. 60| Total Food Cost P 18. 69 +10% Buffer P 1. 87 Total cost P 20. 56 Mark-up 40% P 8. 22 Selling Price P 28. 78 or P 29. 00 Profit P 10. 00 Vanilla Cappuccino (12 oz./360ml). Quantity| Ingredients| Wt. in g/ml| Product Cost| Unit Cost| Food Cost| ? c| Fresh Milk| 120 ml| P 62. 15/ 1000ml| 0. 06| P 7. 20| 3 tsp. | Sugar| 15 g| P 54. 00/1000g| 0. 054| P 0. 81| 2 tsp. | Vanilla Syrup| 10 ml| P 10. 00/30 ml| 0. 33| P 3. 30| 2 tsp. | Coffee, strong| 10 g| P 66. 95/100 g| 0. 67| P 6. 70| 1 tsp. | Cinnamon| 5 g| P 38. 35/30 g| 1. 28| P 6. 40| 2 T| Whipped Cream| 30 ml| P 43. 20/250 ml| 0. 17| P 5. 10| ? c| Ice Cubes| 180 g| P 5. 00/1000 g| 0. 005| P 0. 90| Total Food Cost P 30. 41 +10% Buffer P 3. 04 Total cost P 33. 45 Mark-up 40% P 13. 38 Selling Price P 46. 83 or P 47. 00 Profit P 16. 00 Mocha Frappuccino (8 oz. /240 ml) Quantity| Ingredients| Wt. in g/ml| Product Cost| Unit cost| Food Cost| ? c| Fresh Milk| 60 ml| P 62. 15/1000 ml| 0. 06| P 3. 60| 1 tsp. | Coffee, strong| 5 g| P 66. 95/100 g| 0. 67| P 3. 35| 1 T| Whipped Cream| 15 ml| P 43. 20/250 ml| 0. 17| P 2. 55| 1 oz. | Milk Magic Chocolate| 30 ml| P62. 15/1000 ml| 0. 06| P 1. 80| 2 tsp. | Sugar| 10 g| P 54. 00/1000 g| 0. 054| P 0. 54| ? c| Ice Cubes| 120 g| P 5. 00/1000 | 0. 005| P 0. 60| Total Food Cost P 12. 44 +10% Buffer P 1. 24 Total cost P 13. 68 Mark-up 40% P 5. 47 Selling Price P 19. 15 or P 20. 00. Profit P 7. 00 Mocha Frappuccino (12 Oz. /360 ml) Quantity| Ingredients| Wt. in g/ml| Product cost| Unit cost| Food cost| ? c| Fresh Milk| 120 ml| P 62. 15/1000 ml| 0. 06| P 7. 20| 2 tsp. | Coffee, strong| 10 g| P 66. 95/100 g| 0. 67| P 6. 70| 2 T| Whipped Cream| 30 ml| P 43. 20/250 ml| 0. 17| P 5. 10| 2 oz. | Milk Magic Chocolate| 60 ml| P 62. 15/1000 ml| 0. 06| P 3. 60| 3 tsp. | Sugar| 15 g| P 54. 00/1000 g| 0. 054| P 0. 81| ? c| Ice Cubes| 180 g| P 5. 00/1000 g| 0. 005| P 0. 90| Total Food Cost P 24. 31 +10% Buffer P 2. 43 Total cost P 26. 74 Mark-up 40% P 10. 70 Selling Price P 37. 44 or P 38. 00 Profit P 13. 00 Ricoa’s Chocolate drink (8oz. /240 ml) Quantity| Ingredients| Wt. in g/ml| Product cost| Unit cost| Food cost| ? c| Fresh Milk| 60 ml| P 62. 15/1000 ml| 0. 06| P 3. 60| 60 g| Ricoa’s Cocoa| 60 g| P 52. 85/200 g| 0. 26| P 15. 60| 2 tsp. | Sugar| 10 g| P 54. 00/1000 g| 0. 054| P 0. 54| 1 tsp. | Vanilla Extract| 5 ml| P 10. 00/30 ml| 0. 33| P 1. 65| ? c| Ice Cubes| 120 g| P 5. 00/1000 g| 0. 005| P 0. 60| 1 T| Whipped Cream| 15 ml| P 43. 20/250 ml| 0. 17| P 2. 55| Total Food Cost P 24. 54 +10% Buffer P 2. 45 Total cost P 26. 99 Mark-up 40% P 10. 80 Selling Price P 37. 79 or P 38. 00. Profit P 13. 00 Ricoa’s Chocolate drink (12 oz. /360 ml) Quantity| Ingredients| Wt. in g/ml| Product cost| Unit cost| Food cost| ? c| Fresh Milk| 120 ml| P 62. 15/1000 ml| 0. 06| P 7. 20| 80 g| Ricoa’s Cocoa| 80 g| P 52. 85/200 g| 0. 26| P 20. 80| 3 tsp. | Sugar| 15 g| P 54. 00/1000 g| 0. 054| P 0. 81| 1 tsp. | Vanilla extract| 5 ml| P 10. 00/30 ml| 0. 33| P 1. 65| ? c| Ice cubes| 180 g| P 5. 00/1000 g| 0. 005| P 0. 90| 2 T| Whipped Cream| 30 ml| P 43. 20/250 ml| 0. 17| P 5. 10| Total Food Cost P 36. 46 +10% Buffer P 3. 65 Total cost P 40. 11 Mark-up 40% P 16. 04 Selling Price P 56. 15 or P 57. 00 Profit P 20. 00 Cafe Latte (8oz. /240 ml) Quantity| Ingredients| Wt. in g/ml| Product cost| Unit cost| Food cost| 10 ml| Espresso ,brewed| 10 ml| P 60. 00/60 ml| 1| P 10. 00| ? oz. | Condensed Milk| 15 ml| P 30. 75/300 ml| 0. 10| P 1. 50| ? c| Ice cubes| 120 g| P 5. 00/1000 g| 0. 005| P 0. 60| 1 tsp. | Cinnamon| 5 g| P 38. 35/30 g| 1. 28| P 6. 40| 1 T| Whipped cream| 15 ml| P 43. 20/250 ml| 0. 17| P 2. 55| Total Food Cost P 21. 05 +10% Buffer P 2. 11 Total cost P 23. 16 Mark-up 40% P 9. 26 Selling Price P 32. 42 or P 33. 00 Profit P 11. 00 Cafe Latte (12 oz. /360 ml) Quantity| Ingredients| Wt. in g/ml| ProductCost| Unit cost| Food cost| 15 ml| Espresso, brewed| 15 ml| P 60. 00/60 ml| 1| P 15. 00| 20 ml| Condensed milk| 20 ml| P 30. 75/300 ml| 0. 10| P 2. 00| ? c| Ice cubes| 180 g| P 5. 00/1000 g| 0. 005| P 0. 90| 1 tsp. | Cinnamon| 5 g| P 38. 35/30 g| 1. 28| P 6. 40| 2 T| Whipped Cream| 30 ml| P 43. 20/250 ml| 0. 17| P 5. 10| Total Food Cost P 29. 40 +10% Buffer P 2. 94 Total cost P 32. 34 Mark-up 40% P 12. 94 Selling Price P 45. 28 or P 46. 00 Profit P 16. 00 Caramel Latte Macchiato (8 OZ. /240 ml) Quantity| Ingredients| Wt. in g/ml| Product Cost| Unit Cost| Food Cost| ? c| Steamed Milk| 60 ml| P 61. 80/1000 ml| 0. 06| P 3. 60| 1 tsp. | Vanilla Syrup| 5 ml| P 10. 00/30 ml| 0. 33| P 1. 65| 10 ml| Espresso, brewed| 10 ml| P 60. 00/60 ml| 1| P 10| 2 tsp. | Caramel syrup| 10 ml| P 59. 15/120 ml| 0. 43| P 4. 30| 1 T| Whipped cream| 15 ml| P 43. 20/250 ml| 0. 17| P 2. 55| ? c| Ice cubes| 120 g| P 5. 00/1000 g| 0. 005| 0. 60| Total Food Cost P 26. 30 +10% Buffer P 2. 63 Total cost P 28. 93 Selling Price P 40. 50 or P 41. 00 Profit P 14. 00 Caramel Latte Macchiato (12 oz. / 360 ml) Quantity| Ingredients| Wt. in g/ml| Product Cost| Unit Cost| Food Cost| ? c| Steamed milk| 120 ml| P 61. 80/1000 ml| 0. 06| P 7. 20| 1 tsp. | Vanilla syrup| 5 ml| P 10. 00/30 ml| 0. 33| P 1. 65| 15 ml| Espresso, brewed| 15 ml| P 60. 00/60 ml| 1| P 15. 00| 3 tsp. | Caramel syrup| 15 ml| P 59. 15/120 ml| 0. 43| P 6. 45| 2 T| Whipped cream| 30 ml| P 43. 20/250 ml| 0. 17| P 5. 10| ? c| Ice Cubes| 180 g| P 5. 00/1000 g| 0. 005| P 0. 90| Total food Cost P 36. 30 +10% Buffer P 3. 63 Total cost P 39. 93 Mark-up 40% P 15. 97 Selling Price P 55. 90 or P 56. 00 Profit P 19. 00 Costs for packaging Materials| Product Price| Plastic Cups (8 oz. )| P 47. 50/50 pcs. | Plastic Cup (12 oz. )| P 51. 50/50 pcs. | Straw| P 75. 00/200 pcs. | Tissue| P 40. 00/bundle| TOTAL:| P 214. 00| 4. 11 Equipment, Kitchen Tools Packaging Requirements Equipment Item| Quantity| Unit Cost| Total Cost| Food Kiosk| 1| P 40,000| P 40,000| Blender| 2| P 1,200| P 2,400| Freezer| 1| P 9,847. 00| P 9,847. 00| Coffee Maker| 1| P 2,100| P2,100| | | Total:| P 54, 347. 00| Kitchen Tools Item| Quantity| Unit Cost| Total Cost| Measuring Cup| 2 set| 60| P 112. 00| Measuring Spoon| 2 set| 80| P 160. 00| Plastic Container| 6| | P150. 00| Kitchen Scissors| 1| P 30. 00| P 30. 00| | | Total:| P 452. 00| Packaging Requirement Item| Quantity| Amount| Total| Plastic cup| 50 pcs. | 0. 60| P 30. 00| Plastic straw| 50 pcs. | 0. 18| P 17. 50| Tissue| 1,000 pcs. | 0. 005| P 50. 00| | | Total:| P 97. 50| 4. 12 Man Power Requirements Manpower Requirement Position| No. | Work load| Basic Rate| Stall Manager| 1| Eight hours a day| Share to the capital| Accountant| 1| Twice a month| 1,500. 00/visit*2/month. Php 3,000. 00| Store Personnel| 2| Eight hours a day| 404/day*26days/month. P 10,504. 00| 4. 13 Wastes and Waste disposal Kofilicous will implement proper ways of disposing solid and liquid wastes. Solid wastes include used cups and plastic straws.

Towards A Self Sufficient Prison Model Criminology Essay

Towards A Self Sufficient Prison Model Criminology Essay The cost of arresting and sentencing an offender has been calculated at $150,000, with every year spent in prison costing an additional $90,000 (Prison Fellowship New Zealand, 2012). In New Zealand there are over 8,000 prisoners incarcerated, the cost of housing inmates therefore totalling up to a substantial bill for the Government and taxpayers alike. Despite the millions of dollars being infiltrated into the correctional system, recidivism rates are still relatively high, with 44 % of people being released from prison, reoffending and being re-imprisoned within a three year period (Department of Corrections, 2009). Such figures are not unique to New Zealand, with the likes of the United States and United Kingdom facing larger overheads with similarly dissatisfying results in reducing reoffending. Quite contrastingly, in Nordic countries even an imperfect comparison suggests reoffending appears far less of a problem, with the overall reoffending rate over a two year period varying from the lowest in Norway at 20% to the highest in Sweden with 30% (Kristofferson, 2010). Due to variation in measuring methods between countries, caution must be taken in comparing these figures, but that aside one other possible explanation for lower reoffending rates in Nordic countries is the progressive and unique correctional methods which have been implemented there. Centred on openness, personal growth and ecology, the common aim is not to overtly punish but to focus on the rehabilitative needs of prisoners. Inspired by the particular success of Norways self-sufficing prison Bastoy and with the goal of uncovering an alternative to the traditional closed and costly prison regimes, this paper will examine the concept of self-sufficient prisons. An investigation will be made into the history of prisons which have done or still do operate under a self-sufficient ethos and an analysis of the consequential benefits and/or potential disadvantages will be carried out. Throughout the paper in-depth consideration will also be given to any relationship which research has found to exist between a prison based on self-sufficient ideals and rehabilitation. Furthermore, in weighing up the findings reached from this investigation, the viability of self-sufficient prisons realistically operating in New Zealand will be explored and any possible limitations which could hinder their success will be acknowledged. Self-sufficient prison model When confronted with the phrase self-sufficient prison, several different interpretations can be drawn as to what exactly this entails. Firstly, from an economic perspective the term self-sufficient prison represents a prison which operates with the primary goal of counteracting its running costs and even generating profits through inmate labour and production. A prison encapsulating this understanding often runs similarly to a traditional closed prison but inmates participate in working during their sentences, rather than simply idly passing the time away in cells. An example of this type of self-sufficiency can be seen at Louisiana State Penitentiary(Angola). Formed in 1835, this prison was based around the concept of inmates working and in 1880 an 8,000 acre plantation was bought to fulfil this ideal. Today, it is the biggest maximum security prison in the United States, it also has been designed on self-sufficient principles, being said to function as a small community with a can ning factory, a dairy, a mail system, a small ranch, repair shops, and a sugar mill. Colloquially known as the farm, it is situated on 18,000 acres, with approximately 5000 inmates whom work to produce enough food to support over 11,000 people throughout five different prisons in the State. The resources which come from the land are used for the benefit of inmates and benefit the community. Prison warden Bruce Cain describes the prison today by stating we all work together. Were all one. Our resources are their resources. (Auzenne Williams, 2010, p.1). Another way to interpret prison self-sufficiency is to understand it as an environment where prisoners have the opportunity provide for themselves, within the compound of a supportive correctional facility. Although still attempting to offset financial costs, the focus of such a prison is on achieving a community like existence where inmates have an element of independence, enabling them to cook, clean, work and essentially be self-sufficient. In unison with the prisoners self-sufficiency the prison would operate sustainably through adopting environmentally friendly practices which are in harmony with nature, impacting as little possible on its surrounds. This would involve energy efficient strategies being implemented such as the use of solar panels to provide hot water and heating, water conservation, reductions in transportation fuel use and high efficiency lightning and appliances. As well as that, recycling, composting and waste reduction would be of focus. Ultimately this under standing of the phrase self-sufficient prison, can be defined as a correctional facility which seeks to reduce the human, environmental and economic costs of prison. Currently, there is only one real example of a prison operating completely in line with this understanding of prison self-sufficiency. Located in Norway, on an island in the Oslo Fiord is Bastoy prison. Designed to operate as a small self-sufficient community this prison encompasses the spirit and meaning of self-sufficiency to the fullest. It not only has one of the lowest reoffending rates in the world at 16%, but is also the most cost efficient prison in the whole of Norway (Sutter, 2012). Housing up to 115 inmates, numerous buildings spread over a rural landscape and just as in any other community there is shop, library, information office, health services, church, school, NAV (government social services), dock and ferry service all located within the prison, for the inmates use. Each day inmates at Bastoy work between the hours of 8.30 am and 3.00 pm in one of various different work units, including ; the agricultural sector, the greenhouses, the forestry unit , seed and grass p roduction, the kitchen, the shop, the maintenance unit, on the fishing boat or running the ferry. (Bastoy Prison, 2012). The work they do not only allows the prison to run self-sufficiently and earn the inmates a small wage, but it also fulfils their daily existence. Bastoy instils a sense of community, reality and independence, three aspects which are key to the rehabilitation of inmates. Other aspects which separate Bastoy from traditionally run prisons and contribute to its self-sufficient existence include an absence of intimidation and scare mongering from guards, whom are unarmed and do not wear uniforms. Instead, guards are thoroughly trained to safely and purposefully interact with prisoners and just as the prisoners do, they become part of the Bastoy community. The prison is also committed to being environmentally sustainable. It is run under human-ecological values, farming is ecological, the prison handles most of its own rubbish, there is a constant focus on minimizing CO2-emissions and the buildings are heated from solar panels or the wood they grow and process themselves (Bastoy Prison, 2012). The current Governor of the prison is extremely dedicated to the self-sufficient methods instilled on the island, even living there himself. His passion is demonstrated in this quote where he states; The prison is self-sustaining and as green as possible in terms of recycling, solar panels and using horses instead of cars. It means that the inmates have plenty to do and plenty of contact with nature the farm animals, wildlife, the fresh air and sea. We try to teach inmates that they are part of their environment and that if you harm nature or your fellow man it comes back to you (Prison Governor, Arne Kvernvik Nilsen quoted in Hernu, 2011). Some would say these are words of a man completely deranged. His views and methods of running a prison are the polar opposite to the traditional closed, harsh and costly regimes so commonly seen throughout westernised society. Regardless of opinion, one significant factor remains, this prison is working, in all sense of the meaning. History of self-sufficiency and prisons In 1787 Jeremy Bentham called for prisons to become mills for grinding rogues honest and idle men industrious (Reynolds, 1996). He was not alone in this way of thinking and across the United States incarceration came to be more and more industrious as prisons realised the value of the workforce they had at their disposal. In 1797, Newgate prison opened in New York City and successfully it recouped nearly all of its expenses during the first five years of the operation through prisoner production. The Auburn system named after another New York prison producing superior economic results, dominated U.S. prison culture from 1823. The basis of the Auburn system was to confine prisoners at night but have them come together and work during the day (Reynolds, 1996). For centuries the American prison system sought to function self-sufficiently and according to research conducted by Lyons (2012) the existence of prison farms acted not only as an economically viable way of sufficing prison popu lations, but also functioned as a disciplinary and rehabilitative work program crucial to the 19th century penitentiary. With the successes of working prisons also came criticism, primarily in the form of complaints about unfair competition from prison-made products being created in the public market. Allegations of abuse were also made, accusing prisons of exploiting inmates and concerns were raised over the security of the public. All three criticisms increased political pressure and worked in creating legislative changes. Self-sufficiency as a key element of the penitentiary system was being challenged and continued to be phased out. During the last two decades incarceration in the United States has become increasingly privatised, commercialised and run in favour of corporate profit. Companies such as Aramark and many other suppliers have made substantial profits, through providing prisons with food and other products. Between 1993 and 2000 alone, the US food service industry gen erated 36 billion dollars in profit through contracts with correctional facilities (Lyons, 2012). For over 100 years Canada has had six successfully operating prison farms (Frontenac, Pittsburgh, Westmorland, Riverbend, Rockwood, and Bowden). However, in 2009, the Canadian Corrections Department began taking action towards phasing out the farms, claiming deficits of around four million per annum and suggesting money used to run the farms could be better put into public safety. There has been no proof provided to support such claims of ineffectiveness and those involved with the farms argue this is not the case, with the farms in fact being extremely positive correctional operations. In response to the news of closing the farm community members, correctional officers and ex inmates themselves came together in the national Save Our Prison Farms campaign. The campaign seeks to stall the closure of the prison farms in order to provide non-governmental experts time to collect evidence of the farms viability and benefits (Lyons, 2012). In the United Kingdom prison farm closures began t aking place several years ago. Between 2002 and 2005 the prison service significantly reduced its farming regime from having twenty-three farms, to only the current five. Those currently in operation include; North Sea Camp, Prescoed, Hewell, East Sutton Park and Kirkham but between them only provide a mere 92 inmate work opportunities. They are run on a small scale with no real emphasis of self-sufficiency and have become more about training than anything else (Ministry of Justice, 2010). Although it would appear self-sufficiency in prison is becoming a redundant concept, there are places which are embracing it and achieving successful results. As mentioned above, Bastoy prison in Norway is the quintessential example of an operational self-sufficient prison which is demonstrating the immense value such a prison can have. The origins of Bastoy stem from a Scandinavian ethos of open and active prisons which have throughout time been based on the principle that prisons should be no more arduous than a loss of liberty and be as normal to daily life on the outside as possible. The idea of prison farms began in Finland in the 1930s, with a new type of labour colony being introduced to the Finnish prison system in 1946. Inmates have always been and still are paid according to the normal wage, it would also not be uncommon for prisoners to be paying taxes, buying food, giving money to their family, to their victims and saving for their release. Open prisons hold between 20 % (Sweden) to 40 % (Denmark) of the Scandinavian prison population and in nearly all cases when a prisoner is reaching the end of their sentence they will be moved to an open prison. Communal style living is largely adopted in these facilities, with some prisons being entirely self-catering and for the most part those at an open prison will be working during the day (Pratt, 2008). Most recently, the environmental sustainability of prisons has drawn attention, with concerns being raised about the ecological footprint of corrections and also because of the rehabilitative value green initiatives can have. Just in 2011, the US Department of Justice released the publication The Greening of Corrections: Creating a Sustainable System, a document which outlines sustainable practices, principles and identifies examples of programs and management strategies which can be implemented to create self-sustaining correctional facilities. The focus throughout the document is on the long term goal of limiting the financial and human costs of prisons. Methods outlined to achieve this goal are the reduction of energy and resource use, engaging inmates with beneficial work experiences as well as giving education and training (US Department of Justice, 2011). An organisation going forth and putting these ideals into practice is the Sustainability in Prisons Project. Operating as a partnership between Washington State Corrections and Evergreen College they seek to make prisons more environmentally sustainable and in turn economically efficient. Currently four Washington State correctional centres are operating in unison with the project; Cedar Creek, Stafford Creek, Mission Creek and Washington Corrections Centre for Women. Each are participating in varying programs which include; endangered animal protection, insects and plants, water and energy conservation, motorless lawn mowing, a dog rescue initiative, butterfly rehabilitation program, recycling, composting, organic gardening, a horticulture greenhouse, beekeeping, water catchment basins, low-flush toilets, tree planting and wild land fire fighting. Advantages/Disadvantages When analysing the concept of self-sufficient prisons, there are both advantageous and disadvantageous aspects which need to be acknowledged to gain a complete understanding of the viability of such a prison model. In firstly examining the potential benefits to come from a self-sufficient environment, one of primary significance is the possibility of self-sufficient practices being able to reduce prison expenditure. A change as simple as removing state issued clothing and uniforms could save millions of dollars. Building on this, if prisoners are taking care of themselves, there is consequently less of a need to employ staff to do things such as cooking, cleaning, farming, gardening and maintenance jobs. Having inmates produce and harvest their own food could allow for even greater savings. According to Breslin (2012), if the United States were to enact a policy which required prisons to utilise their own food sources through the operation of self-sufficient farms, prison spending co uld be reduced by $1.7 billion each year. Lyons (2012) similarly supports this notion and she uses the Florida Department of Corrections as a case example. In 2001 they ended a history of prison farming and contracted Aramark to provide all the food needed to Floridas prisons. This was in an attempt to save money, but six years later costs were only increasing by millions of dollars. Costs could only be reduced through a change in prisoners lifestyles, but also through sustainably modifying prison facilities. Buildings can be constructed or altered to be environmentally sustainable. This would include among other things, installing solar panels, composting and recycling plants and farming ecologically. Putnamville medium security facility in Indiana has recently implemented several green initiatives, such as; using a wood chipper that fuels a wood-burning furnace (saving $1.25 million per year), recycling cans, bottles, paper, and other material which in turn saves them around $150, 000 each month (Couch, 2012). An equally valuable advantage of the self-sufficient prison regime is the potential benefit to inmate health, both mentally and physically. Lyons (2012) noted that through being able to exercise, to breath in fresh air, and to simply get outside the confines of cement and barbed wire inmates would be healthier and emotional pressures associated with the harsh prison environment would be abridged. More specifically the mental health of prisoners could be aided through having the intellectual stimulation of actually taking part in meaningful activity, such as harvesting food for their own tables or chopping wood to keep them warm. Successfully completing jobs could also increase the sense of self pride in inmates, seeing they can achieve and successfully live independently. Physical advantages are just as evident, working is obviously a form of exercise and through growing their own organic produce dietary needs would be likely to be met in turn reducing the risk of obesity, high blood pressure and diabetes, all conditions stemming from unhealthy eating patterns. Additionally, with an increase in the overall health of inmates, money would be saved on prison medical services (Breslin, 2012). Correlations have been drawn between a better quality of living and the improved behaviour and conduct of inmates. When interviewed about life inside Bastoy, an inmate tractor driver said in closed prison I was locked up for 23 hours a day, so Im really happy with this job. I am treated very well here and in return I will treat them very well also (Hernu, 2011).   A US post-release employment project study found prison conduct among inmates who had taken part in work, vocational or apprenticeship programs was better than that of otherwise similar prisoners (Reynolds, 1996). Related to having the opportunity to work and live self-sufficiently in prison is the education and vocational skills prisoners could learn. As suggested by Lyons(2012), the job and life skills that inmates learn through farming, teamwork, time management and having responsibility can be applicable to any type of future work. In now turning to the potential downfalls of the self-sufficient model, the most notable disadvantage is the safety risk an open style of prison poses. Internally there is an increased risk of danger to both inmates and officers safety and externally there is a greater risk of endangerment of the public due to more opportunities for escape. Firstly, if inmates are openly living and working with each other there are going to be vast opportunities for violence and abuse to take place, especially when tools which could be used as weapons are involved. Constant movement would make it harder for guards to keep track of inmates, whereas when in a cell all day constant monitoring can occur. Secondly, guards would be more susceptible to harm in an environment where there is frequent close interaction between themselves and inmates. Trust is so heavily relied upon in a community based self-sufficient model that if this was abused there could be dire consequences. The possibility of threats to public safety could also be said to increase, as with more freedom come more chances to escape and be at large in general society. A risk associated directly with working in prison is the exploitation of inmates. Frequently outlined in prison research as a significant disadvantage of prison farms; this concern lies in the possibility of production becoming more important than any other factor, including the welfare of the prisoners who can become subject to hard labour and little else. There have been numerous situations where agricultural work in prison has been the catalyst of degrading and unhealthy working conditions exposing inmates to disease, physical violence and abusive practices (Lucko, 2007). For some, the idea of prisoners living in a community like environment, which includes recreational time and the opportunity to live a life based on normality, would fall short in serving the retributive role prisons are traditionally expected to provide. Victims and their families may feel this alternative model of prison does not adequately punish perpetrators for the crimes they have committed against them. Monetary exploitation can also occur through inmates being extremely under paid for their labour when working on farms, building furniture or assembling products for giant multi-national corporations who can make additional profits at the expense of prisoners. Resulting from this is the possibility of large corporations like Microsoft or McDonalds engaging in the practice of utilising prison labour and gaining an unfair advantage over their competitors (Smith and Hattery, 2006). Rehabilitation and self-sufficient prisons If we have created a holiday camp for criminals here, so what? We should reduce the risk of reoffending, because if we dont, whats the point of punishment, except for leaning toward the primitive side of humanity? (Arne Kvernvik Nilsen, quoted in Sutter, 2012). This quote demonstrates the strong rehabilitative views of Bastoys prison director, who currently heads the prison with lowest reoffending rate in Europe. He strongly believes in the theory that if inmates are eventually going to end up being somebodys neighbour, everything possible should be done to enhance rehabilitation and ultimately prevent future crime. The proof of his beliefs becoming a reality are evident in the correlations which can be drawn between the self-sufficient and open environment at Bastoy and the mere 16% reoffending rate. In attempting to ascertain whether any particular element of the self-sufficient regime is more effective than another in reducing reoffending, each of the main facets of the concept will be examined below. A vast amount of support has been given for the effectiveness of farming and/or working in prisons. Lyons (2012) suggests that there are two main steps which need to be taken for the cycle of criminality to be broken. The first, individual empowerment and the second, being able to find work upon release. Farming she believes is a proven success in helping prisoners to achieve both. To get a real perspective on farming as a rehabilitative tool Lyons (2012) interviewed a former correctional officer from a Canadian prison farm. In their opinion prison farming is the single-most successful rehabilitation program they have seen to exist, and that in their thirty years working with the program they did not see one case of violent reoffending amongst prisoners who had been involved. Another aspect of the self-sufficient philosophy being explored here is the openness this type of prison has. In contrast to the more traditional closed ideal where prisoners spend a vast majority of their time behind bars, in an open style prison inmates are faced with everyday decisions on constant basis. Bastoy governor Nilsen suggests that at Bastoy the openness of the prison allows for inmates to learn and be taught how to make the right decisions and essentially become better people. He compares this to in a closed prison where prisoners are mostly removed from interactive encounters and situations requiring cognitive thinking. This he refers to as treating prisoners like animals or robots (Sutter, 2012). In a conventional prison in which inmates have no freedom and are not involved with work or farming, it is too often the case that the system literally closes the door in the face of the inmate. It is surely absurd to really believe that this will be beneficial, especially in terms of rehabilitation. Being given the personal responsibility of a job in prison and becoming a part of a working environment has the potential for prisoners to increase self-respect, as well as respect for others such as the system which would be supporting instead of disregarding them. When describing the effect Bastoys open prison has had on inmates, Nilsen refers to opportunities inmates have here to do more than just sit in a cell all day. They look at themselves in the mirror, and they think, I am s***. I dont care. I am nothing,' he said. This prison, he says, gives them a chance to see they have worth, to discover, Im not such a bad guy (Nilsen quoted in Sutton, 2012). The ecological focus of a self-sufficient prison model not only contributes to a sustainable environment, but has also been linked having to rehabilitative qualities. When daily life is spent in a safe, healthy and humane environment, on release the positive and green initiatives experienced inside can surely only be of benefit to the community on release . Research has been carried out to support such assumptions and uncover any relationships existent between living sustainably, having exposure to nature and consequential prisoner rehabilitation. Wener et al (cited in US Department of Justice, 2011) found that the effect of interaction with nature on human behaviour is improved emotional wellbeing. Similarly in a separate study conducted by Ulrich (cited in US Department of Justice, 2011) it was established that through being involved with nature aggressive tendencies and stress can both be reduced. In evaluating the value of the Sustainable Prison Project currently already action i n Washington, the Department of Justice (2011) believes that benefits of these projects are wide-ranging and encompass far more than just learning new skills. Their review of the project found improvements in; inmate self-esteem, interactions with others and the sense of purpose they had. All of which are congruent with the goal rehabilitation. With a vast amount of studies and research highlighting increases in recidivism and re-offending figures, we are faced with a significant correctional challenge. It is no longer plausible to simply argue that prison acts as a place of deterrence to those released, the statistics alone have continuously portrayed the reality that this is not working. Self-sufficient prisons in a New Zealand environment After considering the concept of self-sufficient prisons in their entirety , the viability of this alternative prison model successfully working in a New Zealand context will now be addressed. In comparing New Zealand to Norway, where a self-sufficient prison is already proving achievable, there are numerous similarities between the countries which could arguably suggest a New Zealand environment could too be compatible with this correctional method. Both countries are sparsely inhabited with populations of around four million, many of whom in both countries live as part of small rural communities of towns, rather than large sprawling cities. Norway in terms of a social and human development index is the number one ranked country, but then New Zealand is also within the top five out of 187 countries (Human Development Report, 2011). Other factors relative to this assessment include New Zealands small number of maximum security inmates, just 2.5%. The majority, or 53.8 % are in fact minimum security (Newbold, 2005). It would seem with such a large number of prisoners being of low security, the risks associated with adopting a more open and interactive model of prison to house this category of prisoners would be relatively low. We also already have the beginnings of a self-sufficient prison mentality in place. Currently in operation are various income generating ventures providing employment opportunities for prisoners, this includes; two dairy farms, three dry stock farms, one piggery, two sheep farms, three organic gardens, six nurseries, five joinery workshops, three furniture assembly workshops, a forest, three timber processing workshops, six textile workshops, three light engineering workshops, three vehicle repair garages, one compost bagging operation and central kitchens in each of New Zealands   prison s (Department of Corrections, 2012). The progression towards a model similar to Bastoy is not completely unthinkable. As outlined, New Zealand has the potential to follow the same path as Norway in adopting more sustainable practices. However, the possible limitations of New Zealands capability to introduce self-sufficient prisons cannot be ignored. One major aspect which not only differentiates New Zealand from Norway, but could also limit the success of self-sufficient prisons in this context, is culture. Negative historical relations between Maori and the State are still today at the centre of much racism, mistrust and social division and this plays a role in crime and prison culture, especially when Maori are so significantly overrepresented in our prisons. Due to the nature of the traditional system, which places blatant divides between prisoners and correctional staff, both parties can fall into viewing each other as the enemy. These attitudes would have to change and mutual trust and respect increased before any community style prison could work. The Gang culture in New Zealand and incidentally in prison creates even more division and an open style of prison may only serve to instigate fighting, allow for gang conflicts and gang domination of inmates. In Norway these types of divisions are relatively absent, primarily due to the fact Norwegians are extremely socially responsible, uniting members of society together as equals. This can especially be seen in the understanding the state, public and even the media display to those in prison, those being released and the rehabilitative purpose prison serves. Associated with this social care mentality is the time and effort that the state puts into training prison officers. In Norway they receive two years training while on full salary and once qualified their role is seen as professional (Pratt, 2007). Contrastingly, in New Zealand, officers are given a mere six weeks training and are often publically disregarded being labelled thugs or key turners far from the professionalism of Norway. Scandinavian prisons are completely run by the state, where as in New Zealand the Government has begun to contract prisons to private companies. Paying for another party to run the prison would defeat the principles behind the self-sufficient ideal. Mass unawareness can be the burden of initiative, even of something which to those informed is so obviously for the common good of society. This is arguably the case in New Zealand, where people simply havent been informed or are only given negative one-eyed images of crime as portrayed through the media. This consequently making the public as a whole more likely to be opposed to an action as liberal and forward thinking as the self-sufficient prison ideal. Another more physical consideration which could pose problems is the pure and simple fact that more crime is committed in New Zealand and the prison population is therefore larger. In New Zealand there are around 8000 inmates whilst in Norway there are only 3000. Geographically there could also be obstacles to overcome. Bastoy is uniquely located on its own island, which restricts escapes and allows for the open environment which inmates experience. Suggesting to the New Zealand public that Rangitoto for example was to be used

IB Theory of Knowledge

IB Theory of Knowledge All human beings, by learning how to agree and disagree with particular subjects, have opinions and thus express them. But how do the opinions of expert help us researching for certain knowledge? Before, experts were figures whom we, as human beings, trust and depend on to find truth from our insights. They have advanced knowledge, skills and understanding. Then what is the difference between opinions and knowledge? Opinions are what we think about a particular question. We shape our beliefs based either on experiences or senses, or on the knowledge we have. However, the real source for our opinion has been vague until now. Thus, we all have different opinions on a same issue at different levels. Knowledge is what we gain from our experiences, perceptions and reasoning by associating with various matters. An important fact about opinions and knowledge is that they are correlated. We use both knowledge and opinions to acquire opinions and knowledge. Which one is more important the bet ween the two? Is it opinion or knowledge? The question addresses how important the opinions of experts are and in what fields of knowledge they are important. Our knowledge depends mostly on knowledge that is inherited from the past. This is because it is evidenced that we trust it more. Opinions are the basis of theory and what make convictions on the opinions stronger are physical objects, facts and people. We call them in a word, testimony. For example, a hypothesis merely begins as an opinion but develops into a theory with various testimonies. Natural science, the study of physics, chemistry and biology, also often include the usage of experts opinions. For example Charles Darwin who played an important role in developing the evolutionary theory insisted on the fact that evolution is a result of natural selection. There were groups against his theory. However, by his discovering a series of observations and deductions, people were convinced and believed his philosophy. People were persuaded by his testimony, evidence. Without the testimony, the opinion of experts is not valuable and theory often cannot be built; such experts will be c ontributing less or with no credible knowledge for us. Human science, the study and interpretation of the experiences, activities, constructs, and artifacts associated with human beings  [1]  , is another area full of experts opinions. John B. Watson and B.F. Skinner, known as psychologists claimed the fact that all behaviors are acquired through conditioning.  [2]  Looking at their opinions, we assume that their opinions are based on sense perception. Sense perception refers to the perceptions that are based on five senses; sight, hearing, touch, smell and taste. Then what is the relation between sense perception and theory? Believing our senses is equal to believing to see the truth. We, as in TOK, doubt our senses by insisting that we have different perceptions and experiences. We cannot trust entirely what we see, smell, hear, taste and touch. The behaviorism theory began by doubting our senses that come from experiences and conditioning. Distrusting one sense can bring about a completely different behavior. By stating that d esk is a desk, I see it from different perceptions. When I see a desk itself, I see only one edge of a desk. I mistrust my senses that are from my experience and conditioning. John B. Watson and B.F. Skinner approach the theory and we develop our knowledge by asserting that we all have different perceptions from conditioning. Is the opinion of expert always important in any area of knowledge? We, students always stay closer to mathematics not only at school but also in life. It is an essential subject we learn from the very early ages. Does mathematic require opinions of experts? Do we use them to explain and solve math problems? The mathematical knowledge is composed of certain rules. These rules require logic and reasons to reach the answers and the explanation. The mathematical knowledge is also complex and theoretical. The content and extent of math are unlimited and thus require logic thinking. Namely, opinion is not a necessary element for mathematics. An expert himself depends on logics and reasons and tries not to get involved with emotions and opinions. This is because personal emotions and opinions often influence the processes. I, as a Korean, am always surprised about the fact that Americans use various toys and methods to teach math. On television, I see cards, candies, milks, and toys etc us ed to raise the interest of children. In particular game is another method of math for the Americans. In Korea, not only high school students but even elementary students, do not use any toys when learning math. We believe that toys can disturb childrens concentrations and slow down the speed of acquiring mathematical skills. Using toys is nothing more than to make us curious what math is about when we are at age of 5 or 6. Ethics is a motivation based on the ideas of right or wrong.  [3]  We often confuse the concept of ethics and morals. Then what is the definition of moral? Moral refers to the personal character while ethic is a social system in which those morals are applied.  [4]  In other words, ethics, different from moral, point to the standards or the codes of behavior expected by the group to which the individual belongs.  [5]  Do we use opinions of experts in ethics? Before asking this question, do we need them in this field? We assume that we do not. Ethics depend mostly on the nature of the problem. There are certain rules and patterns but these are not based on the opinions of experts. This is because the expert can express personal emotions and cultures and thus influence opinions. Ethics should not rely on the belief of an individual or a particular group. Belief refers to the emotions, opinions and cultures. Culture of the expert has a great impact on ethics when applied. Th is is because every expert has different culture and thus creates different ethics. The most representative ethics in Korea is politeness towards older people. Dissimilar to any other countries, we bend our waists 90 degree to bow towards older people such as our parents, grandmothers, grandfathers, teachers and older neighbors. We show our respect in this way. We value the respect more than anything. Then, do Koreans reflect the opinions of experts in this issue? It is ethics that reflects cultures rather than opinions of experts. Namely, we do not require individuals opinion and emotions to value ethics. To conclude, we see that some fields do not necessitate opinions of experts and rather consider them as obstacles that prevent us from searching for and improving the knowledge. Addressing the question, I have stated two areas of knowledge where I see the need of experts opinions; natural science and human science. I also have stated two other areas of knowledge where I think that opinions of experts are not required but rather logic and reason; math and arts. The reason why I have also discovered areas where opinions are not necessary is that I believe some fields require more logic and reason than personal opinions. I could have found areas easily when I thought of subjects I study at school. I realized that I am in touch with these fields every day. Reflecting my research, I conclude that elements in ways of knowing are essential at influencing the areas of knowledge. In addition, I consider that not only emotion and sense perception but also testimony and culture are important impacts associating with the opinions of experts. How important are the opinions of experts in the search for knowledge? We cannot precisely answer this question because we cannot measure how important they are but rather can judge where they are important. Based on the information carried on until now, we can approach to the conclusion that in fields like natural science, human science and history require opinions of experts. These fields are easily influenced by sense perception and testimony. When testimony is put on with these fields, it contributes advanced knowledge to us. On the other hand, when looking at the human science, we find that doubting our five senses bring us different conditioning which influences our perceptions and opinions. We see that this is one reason why everyone develops different viewpoints. We also discover that some fields like math and art do not endow knowledge to us using the opinions of experts but the logic and the reason. This is because we believe that not only the opinions but also the emotions can be factors confusing the experts in the process of searching for the knowledge. In addition, we realize that some experts rather refuse to be involved with opinions and emotions. We also linked culture as a part of impact like opinions and emotions. To conclude, experts opinions should be viewed as guidance but we should not forget that they are expert opinions, namely they have some influence carrying from culture and other sources.

Physics of Snowmachining :: physics snowmobile snowmachine

Whether zipping along a winding trail, flying through the open flats, or powering up a steep hill snowmachines and the rider need to use physics to stay in control of the machine and themselves. The main compenents are the track, engine, skis and riding. Snowmachine tracks are essential to making a snowmachine move. Ever since snowmachines first originated in the late 50's designers have been finding ways to improve traction in a variety of conditions. Some of these conditions are driving on groomed trails, not groomed trails, overflow, and deep snow. The very first snowmachines had tracks with very bad traction. But you must realize that they weren't driving in the same conditions snowmachines of today can handle. Old machines were limited to readily used trails and very little powder. The tracks used on the old machines looked like the one shown in the picture below. The traction, the little raised bits of rubber, was minimal and the tracks weren't very economical either. The first attempts at making a track was using steel, which was too heavy, and rubber, which was to flexible and brittle at cold temperatures. Eventually manufacturers found the key ingredients. Kevlar tracks with imbedded nylon strands to reinforce and improve strength. A kevlar track is now the standard in today's snowmachines. Another key ingredient to the track is the paddles. Paddles are the pieces coming off of the track itself, a picture these paddles is shown below. This is what provides the traction for the snowmachine to move. In today's market these paddles come in sizes ranging from 1 inch to 3 inches. The saying "bigger is better" does not hold true for these paddles though. When the paddles get to big the rotating mass actually bogs the machine down and reduces performance. Polaris Industries have found, through the use of physics and other tests, that the most efficient paddle length is 2.4 inches. This length gives the most grip in deep snow while still being semi-economical on trails. Snowmachine engines come in two types, two-stroke and four-stroke. Two stroke engines are simpler, lighter, and cheaper to manufacture then four-stroke engines, "plus two-stroke engines also have the potential to pack about twice the power into the same space because there are twice as many power strokes per revolution than in four-strokes". There are other advantages two-stroke engines have which include not having valves which lowers weight and eases construction.