A Tale Of Two Cities Essay Example for Free

A Tale Of Two Cities Essay We learn that the Signal man has seen very disturbing events such as the train crash and the bride dying and what is more troubling is that he seen it coming, throughout the story we see how the signal man opens up to the narrator on how he is troubled and is emphasizing how he saw a ghost but the narrator starts to doubt his new friends mind and starts to have a very patronizing attitude towards the signal man. Throughout the story the fear is spreading. Dickens also uses tactile imagery Frozen finger tracing out my spine and also Dickens uses olfactory imagery an earthly deadly smell. The relationship between the narrator and the signal man is one of trust as the signal man opens up to him on their second meeting do the signal man and the narrator linked in some way? Dickens has made the story raise some doubts about the afterlife and fate. However Bram Stoker famed for his book Dracula has created a short story that is much like The Signal Man but has a different approach to the horror genre for the first few pages are a little bit of a mysterious Draculas Guest is full of suspense the title alone raises the expectation for the reader as it does not give away the plot but creates a feeling of intrigue making the reader want to read on, this is a clever ploy Stoker has used and it was also a popular theme to use as in the middle ages and Victorian era the legends of vampires have been popular among the people of Britain and Ireland and perhaps the world. The short story contains many dark themes that create mystery and also adds to the mounting tension that is created by the title Draculas Guest Bram who is Known for his Dark stories that contain major supernaturalist elements such as Mythism and oppressive that are including as the novel The Lair of the White Worm, Bram creates the prefect atmosphere for the short stor y and for the century as the Victorian era had a thing for vampirism stories. The story begins in Munich the weather is idyllic The sun was shining brightly on Munich, and the air was full of the joyousness of the early summer is the weather too idyllic? Bram cleverly opens the story this way to lull the reader into a sense of false security a very smart move I think personally, but that all ends when still holding his hand on the handle of the carriage door is used which is very arousing and causes a lot of interest, He also uses personification a shiver in the north wind adds more dramatic effect so does the use of alliteration Sudden Storm but the line But I am sure you will not be late, here he smiled and added for you know what night is it mysterious what is the night in question? And why is it so important? The 1st paragraph creates a sense of importance for the night and adds to the mystery and we then learn the reason the maitre and coachman fears the night and also we learn the name Walpurgis Nacht which translated from German means Night of Evil this term is very important to Catholics this is the first relation to religion, later on we here Walpurgis nacht! , Stoker uses the language barrier and the fail to understand adds to the suspense and surreal aspect, later the weather changes to dark clouds drifted rapidly across the sky the atmosphere changes to a sinister dull mood. Again the language barrier is there and the personification has the desired effect the storm of snow he comes before long time also the dialogue become vague and broken creating more tension here vampirism applied mouths red with blood, we see that the protagonist seems to doubt his sanity a lot like Dickens character The Signal Man it seems he also is succumbing to his fear Paroxysm of the fear- white face perspiring, trembling Bram Stokers technique second to none he uses detailed descriptions for his characters and settings and his use of the language devices such as metaphors glistening white carpet and his alliteration Sudden Storm and lastly repetition Walpurgis nacht. Each writer Dickens and Stoker uses different methods to create a spine-chilling effect on the reader each could even be masters of horror and suspense, all the aspects that the gothic genre needs to be successful and The Signal Man and Draculas Guest where very successful in that age and successful today in the study of literature . In conclusion after close analysis of both stories I have seen that both stories are great for maintaining tension and use techniques such as alliteration, pathetic fallacy and are good to create confusion among the readers. This wining combination gives the story a kick and keeps the reader engrossed in the story. I believe that stoker is perfect for building suspense and tension while Dickens plays on the readers emotion by lulling them into a sense of security and then confuses them and then plays on their confusion. Gavin Teggart Show preview only The above preview is unformatted text This student written piece of work is one of many that can be found in our GCSE Miscellaneous section.

Re-patronage Intentions in Restaurants

Re-patronage Intentions in Restaurants The relationship between Dining attributes Customer satisfaction and Re-patronage Intentions in Restaurants ABSTRACT This Research is intended to study the relationship between dining attributes, customer satisfaction and customers re-patronage intentions in the perspective of the restaurant industry. The respondents were 105 restaurant patrons who completed the self constructed questionnaire. Optimal Scaling (CATREG) indicated that dining attributes and customer satisfaction has a positive association on customers re-patronage intentions. This analysis highlighted Dining Attributes and customer satisfaction is significant predictors to customers re-patronage intentions. As in comparison Customer Satisfaction is stronger predictor then Dining Attributes. Key words: Dining Attributes, Customer Satisfaction, Re-patronage Intentions, Restaurant Industry INTRODUCTION In this research the main focused is to find the direct effect of Dining attributes Customer satisfaction on Customers Re-patronage intentions in Restaurants Industry. The dining practice is the part of hospitality industry which is very complex as in term of customer satisfaction and expectation meet. This difficulty is due to the level of customer participation in the service procedure (Kandampully, 1997; Parasuraman, Zeithaml, Berry, 1985). Customers view of the dining perceptive is highly linked by intentions from the dealings with the service agent. Nightingale (1979). In the model in Figure 1, this shows the relationship between dining attributes customer satisfaction and Re-patronage intentions in restaurants. Also, the dining service classification is based in response of customer feedback, telling that service quality exist barely in the insight of the customer, not in that of service providers (Kandampully, 1997). As conclude that, understanding of customer wants about the dining practice becomes very essential part to in the success of restaurants. The purpose of study fold in two parts: one suggests that how important is dining attributes in term of Re-patronage intentions and second part suggest the customer satisfaction which leads Re-patronage intentions in restaurants. The role of dining attributes and customer satisfaction is very important for knowing the customer intentions, would they will visit to that restaurants again or not. Restaurants should focused not only quality food and service but to retain the level of satisfaction and like to delight the customer. Customer wants should be met and this way customer will feel satisfy and willing to come again in restaurants. In this dynamic environment meeting customer requirement is difficult task as it varies from customer to customer. Achieving the customer satisfactions will leads towards market share as well as loyalty towards your restaurants. Restaurant is like a brand in hospitality industry and to maintain the progress of brand its necessary to keep the effective measure in terms of customer demands and fulfillments. While considering the dining practice, dining attributes has large number of factors that influence the customers demands and satisfaction and in review of research there is food, service, ambience and convenience in corporate as part of research. Customer satisfaction is mostly measure as expectancy disconfirmation model which tells that if customers expectation met that shows customer is satisfied. To be in need of success of restaurants its very important for the manager of the restaurant to meet the customer requirements and demands should be fulfill as per customers perceptions. Dining practice is a combination of quality and service provided by restaurants providers. Basically the restaurants industry based on valuing to customer and their wants should be met. The general concept of dining experience is most critical while considering influential factor cause its not necessary the review research focused on all factors which are treated as dining factors. The point of view in this paper recommend that the customers dining decision whether to return back or not to revisit restaurant is the moment of final truth for the restaurateur, as contrasting to simply customers decision to revisit the restaurant. As Lowenstein (1995) conclude, it is one thing to be a magnet for the customers, but reasonably another to remain them returning. If we are to admit the notion, in consumer studies and marketing literature that come again or repurchase is an outcome of satisfaction, then the conclusion to revisit to the restaurant, while conducting this research observation made that customer decide to re-patronage on bases of performance met or expectation exceed. LITERATURE REVIEW Whether we live to eat or eat to live, food always plays a fundamental role in the lives of human being. The significance of foodstuff cannot be overstated from the physiological viewpoint; food gives us sustenance; while on the other hand from a psychological point of view food is classified as a basic need. Food can also characterize a product used to describe self-actualization. Therefore, individual can quarrel that above and beyond provided that nourishment food plays a variety of roles together at individual and group level (David Njite, 2005). Eating is observably a daily action and necessity for all human beings. Depending on individuals reason for eating at restaurants, individual intentionally or instinctively assess a multifarious set of attributes ahead of choosing a restaurant. The significance involved to these restaurant attributes is ultimately evaluated in the patrons mind, leading to a decision of purchasing. Some factors, like age, company and even social division come into take part in to amplify these attributes as the customer makes a decision of purchase (David Njite, 2005). In todays fast rapidity and progressively more competitive market, the base line of a firms promotion and marketing strategies, tactics and procedure is to make profits and add to the growth of the company. Customer satisfaction, contentment, quality of the service, excellence and retention are global matter that influences all organizations. This include all type of organizations, it can be large or small, global or local profit or non-profit, services provider (Yap Sheau Fen, Kew Mei Lian). The restaurant industry has undoubtedly not been free from either augmented competition or from increasing customer expectations regarding quality. In the greatly competitive food industry, large operators chain have a propensity to gain competitive gain in the course of cost leadership, likely only due to standardization and economies of scale beginning from large market shares, while smaller, independent restaurants on the other hand endeavor to gain benefit through differentiation (Yun Lok Lee and Nerilee Hing, 1995). The food industry is highly aggressive and patrons have also become more demanding due to sufficient knowledge and information they have about the different trends in restaurant industry which causes increase the significance of effective marketing strategies to get the competitive advantage in order to understand the wants and needs of the customers (David Njite, 2005). Numerous companies are paying attention in studying, assessing and implementing the marketing strategies with the aim of gaining maximum market share of customers and improving customer retention in analysis of the advantageous effects on the monetary performance for the organization. Customer satisfaction, contentment, quality of the service, excellence and retention are global matter that influences all organizations. This include all type of organizations, it can be large or small, global or local profit or non-profit (Yap Sheau Fen, Kew Mei Lian). Customer satisfaction is defined as the consumers fulfillment response. It is a judgment that the service or product features, its attributes provided a delightful level of consumption associated achievement including levels of under fulfillment or over fulfillment (Jochen Wirtz, Anna s. Mattila, Rachel l. P. Tan, 2000).This definition of satisfaction proposes that the assessment method covers the whole utilization experience. This feature is essential in the learning of consumer satisfaction in services, given the empirical, interactive character of service encounter (Bateson and Hoffman, 1999). Customer satisfaction is a key element for the planning of the marketing in view of the fact that satisfaction does sway customers intention to re-patronage the restaurant. Therefore, marketers are supposed to look into the issues that would have an effect on customer satisfaction intensity. Besides, as customer prospect are altering over time and it is advised to determine the customer satisfaction and expectation on regular basis and grip complaints timely and effectively (Yap Sheau Fen, Kew Mei Lian). Customer satisfaction is regularly used as a sign of whether patrons will come back to a restaurant. Whereas there is no agreement of a satisfied customers repeat visit, it is nearly certain that a not satisfied patron will not return. A study of the basics or attributes of patron satisfaction be supposed to give indication concerning what action a restaurant service manager must take to raise the probability that patrons will appear back. It appears that study is not often concluded that the remarkable rate of malfunction in the restaurant service industry advices that the management can find the targets of converting patron satisfaction into financial achievement a vague one. We accept as true that restaurant failures are partially a consequence of managements lack of strategic direction in determining and focusing on customer contentment and satisfaction (Dube, Laurette, Renaghan, Leo M, Miller, Jane M, 1994) The majority of the preceding customer satisfaction researches are mentioned in the literature that has pay attention on recognizing the resource of customer contentment such as characteristic and attributes and on determining useful ways to establish consumers desires, wants and needs. On the other hand, significant dissimilarity comes out in the level of specify of the characteristic investigated (JaksÃÆ'?a Kivela, Robert Inbakaran, John Reece, 1999). Customer satisfaction is vital to the restaurant management for the reason that it is normally assumed to be a noteworthy determinant of replicate sales, customer loyalty and affirmative word of mouth. The more pleased the customers, the larger are their retention (Anderson and Sullivan, 1993). The impacts of customer satisfaction on customer retention are bringing into being to be momentous and positive. Specially, the customer satisfaction will influence the re patronage intentions (Taylor, S. A., and Baker, 1994). Quality is defined as a nil defects doing it right for the first time. Information and knowledge about goods quality is inadequate to recognize service quality. In customers mind when there is no defect in the overall dining service, then they consider the quality of the food is good enough for them (Parasuraman et al., 1985). Quality is all about eliminating internal failures that means all shortcomings before the product leaves from the factory and the external failures are the defects after usage of the product (Garvin 1983). In Early research and study efforts in measuring and defining quality were mainly centred in the tangible goods, whereas the apparently more complicated services products was ignored. Products quality was conventionally correlated to the technical stipulation of products, with the most description of quality coming up from the manufacturing goods sector where excellence and quality control has inward drawn out awareness and research (Gronroos, 1990). The significance of elevated quality service given to business success, there are various prospective benefits for the management of restaurants from performing a customer-based assessment of the service quality veteran at their organization. In restaurant industry, the intangible nature of services means that particular specifications for the homogeneous quality of service are complicated if at all probable to set. This sometimes put together it difficult for restaurant managers, workforce and patrons to calculate, measure, assessment or confirm service productivity and service quality (Yun Lok Lee and Nerilee Hing, 1995). A restaurant service engages a route or a performance in which customers are involved in the overall service production process. This happens due to the interaction of the consumers with the service surroundings and personnel throughout the utilization experience, understanding consumers sentimental response become vital in replicating satisfaction in a service locale. Earlier research in services has made known that affective processes throughout the consumption phase might play a straight, unmediated role in determining customer satisfaction (Liljander and Strandvik, 1996). Quantifying service quality is a difficult task because the idea of service quality is intrinsically insubstantial in nature and complicated to define (Kandampully, 1997).The concept of service quality comprises the tangible and intangible fundamentals most essential to consumers. Service quality has been related to customer satisfaction, contentment and loyalty as well as the business performance, success and profitability (Lasser, 2000). Branding and its orientation have been wicker strongly into the contemporary act of consumption in restaurants. Undeniably, the previous century will be considered as the century of brands in marketing (Caldwell, 2000). As in numerous other industries, edifice brands have become a key focus of restaurant managers. Furthermore, restaurant managers are relating brand management theories and practices which have done so far, and lots of restaurants are redesigning their business missions to imitate branding orientation rather than they go for product orientation. There is also an influence of brand recall on consumers intensions in choosing a restaurant for dining due to the different discount offers through different mediums of advertising that mostly include the below the line activities that makes restaurants brands that diminish the perceived risk of pay for the food and also indicate the quality of the product that creates their willingness to make wider positive word of mouth, recommendations, and complaint intention (David Njite, 2005; Muller, 1998). Branding keeps on gaining importance in the marketing of restaurants services and marketers have spent lot of money to create and give support to brand images. This have seen in the marketing of strong and well defined brands like Mc Donalds and Kfc fast food restaurants which attracts the customer through their marketing , service and by making brand loyal customers of their products. This increases the re-patronage rate due to satisfied and loyal customer. Particularly, there is lot more to discern about patrons perceive restaurant brands and the comparative weight these links get during purchase decision as there is lot more to discern about patrons perceive restaurant brands and the comparative weight these links get during purchase decision (David Njite, 2005; Muller, 1998). Researchers have acknowledged customer satisfaction, service quality and the loyalty to be similarly important for marketers, because they are responsible for determining dining satisfaction, and they must know the important of dining that must position restaurant functions competitively in the current and future marketplace (Bitner, 1992). Customer satisfaction and the quality of food have long been acknowledged as a essential function for success and endurance in competitive marketplace that have been connected to consumer behavioral intentions as purchase and loyalty intention, their willingness to widen positive word of mouth, recommendation, and complaint intention (Olsen, 2002). The relative significance of a service characteristic and attributes depends on how greatly the re-patronage purchase objective distorted as soon as the level of the attribute distorted (Dube, Laurette, Renaghan, Leo M, Miller, Jane M, 1994) Testing customer demands mean that management of the restaurant must make an effort to deliver not only quality food stuffs and services, but at the same time a high level of dining satisfaction that will lead to increased customer return results in re-patronage of customer and greater market share(John Reece, Robert Inbakaran, JaksÃÆ'?a Kivela , 1999). The consequence of customer satisfaction and contentment in relation to possession rates, return rates and equally management researchers and experts in the generosity field have long urged profitability (Almanza et al, 1994). The amount of customer satisfaction study has improved considerably since the early 1970s, and for the duration of this era, customer satisfaction come into view as a genuine field of enquiry. Come up from this study, a number of theories involving to customer satisfaction contain emerged and were bring in to the literature. The majority of these were attached in cognitive psychology for the reason that of the narrow description of customer satisfaction in earlier research and studies and a few have received reasonable consideration in the literature (JaksÃÆ'?a Kivela, Robert Inbakaran, John Reece, 1999) Purchase behavior of the consumer in restaurants can be pretentious by the surroundings in different ways. We consider atmosphere, which is an attention-building medium that can make restaurant inkling. The center of attention is based on the collective possessions of those clues on customers idiosyncratic through design, sound, motion, and color. Customers are delimited by true rock and roll memorabilia. As a meaning- generating medium, the environment gives discriminative motivation to buyers that facilitate them to identify a restaurants divergences as a source for select that restaurant. For instance, snowy white linen tablecloths, the soft lighting, and crystal chandeliers of a chic restaurant communicate the level of service and a kind of food to customers that create a fine-dining experience (Berry, L, 2006). The indication of Service in selecting by means of restaurant services, customers frequently act like detectives as they investigate for information and standardize their opinions into a set of mind-set regarding the resultant service. For example, the whole thing about the dining attributes of a restaurant or cafÃÆ'Â © starts from the dining table potential communicate to the customers, with the table top used, if practical sign concern the technical excellence of the service, mainly concerning to whether the service is carry out proficiently Eileen (A. Wall and Leonard L. Berry, 2007). Customer satisfaction, preferences and re-patronage also depends on the taste and freshness of the food in a restaurant that is the main functional clue which is the suitable pacing of the food. Tone of voice, level of enthusiasm smile of a restaurant hostess, body language and sincere greeting of the service employees has a positive impact on customer re-patronage. Customer feels belongingness and sense of affection and importance which makes them satisfy which leads to the brand loyalty for that particular restaurant resulting in the customer re-patronage due to the above mentioned dining attributes which includes functional clues, humanic clues and mechanical clues (Eileen A. Wall and Leonard L. Berry, 2007). Fundamentals such as surface and texture, smell, color, sound, and texture inducing intuitive reactions in restaurant atmosphere that persuades purchase likelihood known as the mechanical clues. For paradigm, the aroma of chocolate chip cookies baking generates affectionate feelings, and stimulates their enthusiasm for a treat (Berry, L. L., E. A. Wall, and L. P. Carbone. 2006). The food and service dining attributes includes the assortment, quality of the menu and presentation of food and beverage offerings (Palmer, A., ONeill, M. 2003). Using this information, restaurant management should focus their efforts and hard work on ensuring an appealing assortment of drink offerings presented in appealing and unique ways. Food and drink quality is an imperative dining attributes to diners representing restaurant management should certify an aggressive quality control agenda is in place to make sure food and drink quality must maintained (Dr. Clark Kincaid, Prof. Seyhmus Baloglu, Dr. Zhenxing Mao, Dr. James Busser, 2009). Food quality is obviously one of the key success factors of any restaurant to satisfy the customer but if there is any rude, bored rigid or an unfriendly server can be the point of fact to spoil the customers restaurant experience still if the food was prepared appropriately (Parsa, H. G., J. T. Self, D. Njite, and T. King. 2005). The importance of the perceived quality in order to get the re-patronage effect in restaurant industry is always considered as a main element to retain in the patrons and the business. The main reason behind that in this industry entry barrier are usually low and any one can easily enter due to investment required that is not on the higher side. So the point is that when ever consumer is satisfy from the arrangement by the management, the quality of the food provided by the staff members with the positive attitude than this result in increasing the loyalty towards the particular restaurant and increases the re-patronage intensions of the customers. This increases in the restaurant business revenue as well and this increases the word of mouth publicity (Bowen and Cummings 1990). Evaluating quality awareness and price elasticity related to quality, suggested that buyers are generally steady in their evaluations of quality. The results of their study showed that there was a strong association between a products attributes and the quality perceptions of the customers (Saleh, F. Ryan, C, 1991).The research also highlighted that customers who pay for high quality foodstuffs also had a low acceptance for deviations from predictable quality (Dr. Clark Kincaid, Prof. Seyhmus Baloglu, Dr. Zhenxing Mao, Dr. James Busser, 2009) In the restaurant perspective, this entails that customers who want superior dining quality are more sensitive to quality fluctuations and possibly will be less price sensitive but, for example in relation to the relative higher pricing of the menu items and marketing strategies that put together the quality image of the restaurant, ambience and service (Raajpoot, N. A. 2002). Another attention-grabbing finding was that a products higher volume rate like for instance, fast food restaurants resulted in a lower sensitivity side to quality. This shows that management of restaurants must segment the market based on the food usage rate includes the repeat purchase of the particular item and quality preferred (Dr. Clark Kincaid, Prof. Seyhmus Baloglu, Dr. Zhenxing Mao, Dr. James Busser, 2009). The previous research shows the effect of physical quality construct on behavioral intentions for restaurant consumer and finds that influence is a strong moderator between tangible quality constructs and behavioral intentions when cognition affect actions archetype is applied to the restaurant location (Dr. Clark Kincaid, Prof. Seyhmus Baloglu, Dr. Zhenxing Mao, Dr. James Busser, 2009). It was found that tangible quality has a bigger circumlocutory effect than the straight effect indicates from a theoretical point of view; affect was a fractional mediator, facilitating the association among tangible quality and behavior (Wakefield, K., L., Blodgett, J., G., 1996). Tangible quality on its own may have a weaker influence and effect on behavior, but it helps in developing feelings and sense of attachment towards the restaurant, which results in a stronger influence on behavior. Restaurants supposed to strive for enlightening positive feelings to their brand name by maneuvering tangible attributes (Dr. Clark Kincaid, Prof. Seyhmus Baloglu, Dr. Zhenxing Mao, Dr. James Busser, 2009). An intangible service delivery element is not surprisingly the most noteworthy constructs influencing customer affect to restaurants are food and service, staff, and convenience (Sureshchander, G. S., Rajendran, C., Anatharaman, R., N. 2002). Customers craving high quality products suitably prepared and will reward restaurant management with their devotion and loyalty. The consumption of seasonal foodstuffs, awareness of existing trends in menu offerings and preparation, and the audacity to initiate new techniques of preparation of conventional stuff are some implication for restaurant management (Dr. Clark Kincaid, Prof. Seyhmus Baloglu, Dr. Zhenxing Mao, Dr. James Busser, 2009). As an outcome, the restaurants whole environment of service, the atmospherics of feelings of the surroundings is always very imperative in seminal both patrons and front line staff attitude about the procedures and service delivery outcome. This entails that, it was very important that the awareness of the tangible pressure on service quality, such as the substantial and physical facilities, and the appearance of personnel (Bowen and Cummings 1990). The team build addresses the identical, approach, and gender mix. The importance of gender mix is important for management so that they understand the importance of diversity of gender in their service workforce. Member of staff serving at table received larger tips from patrons who are the opposed gender than from patrons comparing to the one who is same in gender (Hubbard et al., 2003). It is likely to conclude from the larger tips received from server of the opposite sex that the restaurant patrons take pleasure in being served by the server of the opposite sex, so it is suggested to the management to make sure that there should be a mix of genders within the service staff. Therefore researcher believes that it is safe to put together the allegation that the selection of persons with an optimistic service orientation is in the superlative interests of restaurant management (Hubbard et al., 2003). There is significance of the Costumes worn by restaurant service workers are considerable to customer satisfaction. They bring into being that service staff uniforms positively added to the overall player satisfaction (Dr. Clark Kincaid, Prof. Seyhmus Baloglu, Dr. Zhenxing Mao, Dr. James Busser, 2009). One more factor for the customer re-patronage which really brings customers back is that the customer likes to have a positive attitude of employee throughout the dining as a support for the disputation that employee approach is strongly linked with customer satisfaction. Ease and the location of the restaurant is also considerable and also the other factor influence customers to select that particular restaurant which satisfy their needs and wants regarding quality of the food and the restaurant environment. This leads in the increase of the re-patronage rate and the loyalty of the customers towards that restaurant diners have an effect on restaurant (Johnson et al, 2004). The convenience of location includes the parking space, seating availability in the restaurant; the nearness to roof-tops like peoples residence, hotels, and motels is significant for the accomplishment of restaurants all through the dinner mealtime duration. The consequences of well-situated parking must not be the lost upon restaurant management. Often the cost of attaining parking near to a restaurant is sighted as a non-revenue generating expenditure. This specifies the value of given that well-located parking along with the direct consequence it has on consumer intentions to patronize a restaurant (Kuo et al. 1999). The significance of the physical excellence raise of foodstuff and service and convenience to restaurant administration is to facilitate these constructs that have an affirmative association with influence which is completely linked with customer intentions to re-patronize a restaurant. The objective of most restaurants is to obtain and maintain customers; restaurant administration organized with the information get that will be better prepared to accomplish their aim (Dr. Clark Kincaid, Prof. Seyhmus Baloglu, Dr. Zhenxing Mao, Dr. James Busser, 2009). The front line workforce should be well trained to be extra quick to responsive and susceptible to customer desires; accordingly providing services to facilitate that are more proficient, successful, effective and efficient. Adding up, the atmosphere of the restaurant can also be enhanced by make certain cleanliness and favorable ambience with suitable music and lighting (Yap Sheau Fen, Kew Mei Lian). There is a intense deficient in understanding about dining satisfaction and pleasure and post-dining behavioral intentions in the customer literature reviewed studied so far away, and up till now, according to the literature allude to, aspects concerning to customer satisfaction and return patronage are elementary when put together business and marketing strategies of the organization. It is suggested that commonly and normally used indicators of customer satisfaction comprise repeat patronage behavior, brand loyalty and reliability and at last word of mouth recommendation (Lowenstein 1995). The basics or attributes of patron pleasure be supposed to give intimation concerning what proceedings a food restaurant manager ought to take to raise the chances that patrons will appear back. Managing for most favorable buyer happiness requires that liking information is used to put forward those strategies that can help a restaurant business manager can boost up its performance (Dube, Laurette, Renaghan, Leo M, Miller, Jane M, 1994). The features of satisfied patrons illustrated that the satisfaction with a food eaten results beginning a convergence of quite a few attributes, together with food superiority, menu assortment, environment, consistency of a food quality, and waiting time for a meal to deliver. For every potential development in service blueprint, managers must ballpark figure the marginal variation in satisfaction and reiterate purchase that would affect commencing a particular change in the standards of operations (Dube, Laurette, Renaghan, Leo M, Miller, Jane M, 1994). In restaurants tangibles are appropriate to the restaurants physical facilities, paraphernalia and manifestation of personnel. While restaurant patrons do not take delivery of only serving of food, but also a huge component of service, they undeniably depend on erstwhile indication in the deficiency of tangible verification by which to measure service quality (Yun Lok Lee and Nerilee Hing, 1995). Whenever we talk about Customer satisfaction, consistency refers to the administration 0f the organisations capability to execute the agreed service reliably and precisely. In restaurants this may well engage reservations of dining tables, obedience to patron requirements concerning the preparation of items listed in the menu and exact billing. This helps the management to retain their existing customers and at same time attracts the different other customers (Yun Lok Lee and Nerilee Hing, 1995). In the case of customer satisfaction Receptiveness refers to the eagerness of service giver to facilitate patrons and make available quick service. Professed service quality may perhaps be improved if patrons are support with the mauve list and bill of fare and if a worker responds suitably to a patrons asked for quick service. Customer always feel admire and important if they ge

A Tale of Two Heroes Essay -- Novels Enders Game Orsen Scott Card Ess

A Tale of Two Heroes Ender's Game written by Orsen Scott Card and The Matrix the movie by Warner Brothers may not have much in common at least at first glance. There is much that the two charcters Neo and Ender share. In fact one common theme in both their stories is the battle between free will and fate. Both Ender and Neo also share a battle between good and evil. Our heros also face a battle between themselves and their own desires. Neo who is our hero from The Matrix is a young man who is seeking the truth about the matrix, a computer generated system. He encounters Morpheaus who becomes his guide and mentor in finding and then dealing with the truth about the matrix. Neo finds out that the matrix has control of the human race except a select few who have been freed from this "computer generated dream world" that controls them. The reality of mankind being used as battries to generate power for the machines does not come true for Neo until he is freed from the matrix. Through Morpheaus, Neo discovers that he could be the fullfilment of prophecy which promises a savior to free humanity from the matrix and end its reign over all mankind. Ender, on the other hand, is just a child when he is taken away from his family to be trained as a soldier to fight an alien civilization that is known as "buggers." These buggers have invaded Earth twice before and it is feared that they will invade again. It is believed that Ender is the only one who will be able to defeat the buggers. He is taken up into space to be trained at a battle school which teaches students the art of combat in space. Once he passes the tests that are set before him, Ender moves on to combat school where he learns to be a comandor and faces his last test... ...or small they may be. Both of our heros started off not thinking of themselves as heros but found that common ground between fate and free will where what we want to do and what we are meant to do colide. We all, even if we don't want to admit it, end up finding ourselves fighting within our own desires and what we know we must do. If we are evil we will one day have to fight good and if we are good we will one day have to fight evil. As Ender and Neo found out that they were the ones to fight and win the battles that faced their lives we too can see that like Neo and Ender we to are the ones to fight the battles that face our lives. Later on in our heros stories we find Neo was not just the one but one of many ones and like Neo, Ender was just one of many ones. We two are just one of many ones. Enjoy fighiting your battles, pick them wisely, and fight them nobaly.

Lorcas El Maleficio De La Mariposa :: Lorca Maleficio Mariposa Essays

Lorca's El Maleficio De La Mariposa Federico Garcia Lorca was a Spanish poet who explored universal themes of love, lust, death and violence under the semblance of whimsical tragedies. The self-proclaimed gay had fanciful reveries declaring his almost child-like take on the chaotic conditions of his time. Although disguised as nothing more than a dark fairy tale, Lorca's El Maleficio De La Mariposa, like all his succeeding plays, is replete with symbolism that is quite impossible to grasp for minds clouded over by years of the world's sensibilities. UP's Filipino translation of Lorca's earliest work was entitled Ang Malupit na Encanto ng Mariposa. I found it puzzling that the actors delivered English lines when the ticket said that the play was a Filipino rendition. Besides, the title was in Filipino. My puzzlement is not over the fact that it was translated at all. The original, after all, would have been impossible for us to comprehend since it was in Spanish. But why not in Filipino? Either way, it was translated. Therefore, some of the scathingly disturbing images of Lorca's dialogs may have been lost. However, I do not think the play was in such a serious tone -sad, yes, but not too high-brow and tight-lipped. It is amazing to think of how a man like Lorca, who troubles himself with the endeavors and tragedies of bugs and insects can be considered one of the greatest poets of the 21st century. The play had the makings of a fairy tale -what with animals thinking and contriving, a beetle obsessing over love, and a beautiful butterfly collapsing into their care. It was enough to make the little girl in me swoon with memories of childhood dreams, and hope that the beetle, with his troubadourian serenades, and the butterfly end up together. To add to this effect, the production was very pretty. Seeing the play through the artistry of Dulaang UP was a visual delight. The dainty lights overhead the audience brought us into the enchantment of the beetles over finding a butterfly in their midst. The choreography, too, moved the fantastic mood along. I didn't know one could create a whole routine out of beetles' and scorpions' scamperings. But amid the loveliness of the set and choreography, I found a terror in a tragedy that was still beautifully distressing. Here came out the pain of a longing frustrated by conventions in the young boy beetle's pining for a love he cannot have. Here is the brilliance of Lorca's poetry, the way he combines fear (in the scorpions' menacing advances) and pain (in the love that cannot be reciprocated) with beauty. That was where my confusion comes in, where I appealed to symbolism to make

Development of Tools Throughout Time Essay -- essays papers

Development of Tools Throughout Time Our world today has many different kinds of tools. I realized this when I was walking through The Home Depot a few weeks ago. On one isle are nails, and screws, the next isle there are power drills to go along with power saws and power sanders. Now imagine the world with no tools, no nails or screws. It would be pretty difficult to do most anything. We would have no houses to live in, no cars to travel to work in, and we would have no place of employment in which to work. Without tools our world would be nothing. This is the world our ancestors faced, and they had nothing but rocks and sticks. Homo Habilis had the challenge of being the first hominid with a larger brain, which allowed him to have the ability to do more things. With early hominids lacking size and strength to kill large animals they used certain objects to kill and devour these animals. This ultimately led to the development of tools. By 2.5 million years ago, a new human evolutionary trend had begun. The change to a upright bipedal posture, and existing flexibility at the shoulder, arms, and hands allowed hominids to carry and manipulate objects much more readily. Early hominids began to manipulate the physical world, inventing solutions to the problems of human existence. Instead of foraging, as do most primates, on a more or less individualistic basis for food sources, early hominids invented stone tools with which they could slay larger animals. This began a switch from scavenging to hunting as the main means by which meat was acquired. The earliest known tools yet discovered were found by Louis and Mary Leakey at Olduvai Gorge dating back to about two million years ago. They originally thought that these tools were made by the Australopithecus, but later determined that they were made by the Homo Habilis . The first tools found were classified as lower paleolithic tools. These tools belong to the Oldowan tool tradition. These tools which were opportunist in nature were characterized by an all-purpose generalized chopping tool. These were produced by removing a few flakes from a stone either by using another stone as a hammer or by striking a pebble against a large rock. Manufacturing tools this way is called the percussion method. Many of these tools were made out of quartz or lava; which were not the most common st... ...hominids we would have no understanding of any prehistoric life. Their technological advances helped us to create more efficient tools which allow us to research these ancient cultures. As one can see, we are presently expanding our modern tool kits every decade; so who is to say what technological advances will be made in the next several millennia's. Tools have evolved to influence, if not determine, human history. Bibliography Burenholt, Dr. Govan. The First Humans - Human Origins and History to 10,000 B.C. New York; Harper Collins Publishes. 1993 Haviland, William A. Anthropology - Ninth Edition Orlando ,Florida; Harcourt College Publishers. 2000 Johanson, Donald and Lenora. Ancestors New York; Villard Books. 1994 Leaky, Richard. Origin of Humankind New York; Harper Collins Publishers. 1994 Rowlett, Ralph M., Michael G. Davis, and Robert B. Grabe. Friendly Fire http://anthropology.about.com/gi/dynamic/offsite.htm?site=http%3A%2F%2Fwww.discoveringarchaeology.com%2F0599toc%2F5feature3-fire.shtml Time-Life Books. The Human Dawn New Jersey; Time-Life Books. 1990 Wallbank, T. Walter. Civilization Past and Present New York; Harper Collins Publishers. 1992

Henri Cartier-Bresson, Diane Arbus and Anna-Lou “Annie” Leibovitz Essay

Thomas Wedgwood was the first man to think of and develop a method to copy visible images chemically to permanent media and Joseph Nià ©pce was one of the inventors of photography, he developed the heliography, a technique used to produce the world’s first known photograph in 1825. Among Niece’s other inventions was the Pyrà ©olophore, the world’s first ‘internal combustion engine’, which he conceived, created, and developed with his older brother Claude. This is how photography came about and how it is today. In this essay I’ll be taking about Henri Cartier-Bresson, Diane Arbus and Annie Leibovitz and how they became photographers, also the similarities and differences between the three most famous 20th century photographers. Henri Cartier-Bresson born 22 August 1908, in Chanteloup, France and died 3 August 2004, in Montjusine, France. Cartier-Bresson was a pioneer in photojournalism and wandered the world with his camera, becoming totally engrossed in his current environment. As he was one of the major photographers in the 20th century, he covered all sorts of things from the Spanish Civil War to the French uprisings in 1968. Cartier-Bresson was known for being a French photographer whose humane, spontaneous photographs helped establish photojournalism as an art form. Cartier-Bresson’s photographs are portraits of people and what was going on in the world. These are some quotes of his about photography: â€Å"In photography, the smallest thing can be a great subject. The little, human detail can become a Leitmotiv.† â€Å"Photography is an immediate reaction, drawing is a meditation.† â€Å"To take photographs means to recognize – simultaneously and within a fraction of a second – both the fact itself and the rigorous organization of visually perceived forms that give it meaning. It is putting one’s head, one’s eye and one’s heart on the same axis.† â€Å"The photograph itself doesn’t interest me. I want only to capture a minute part of reality.† Diane Arbus born 14 March 1923, in New York City, USA and died 26 July 1971, in Greenwich Village, New York City, USA. Arbus learn photography from her husband (married 1941 then divorced 1969 and had 2 kids) Allan Arbus. She was one of the most unique photographers in the 20th century and she was known for her unnatural portraits and offbeat subjects. At a young age she had artistic talent and in high school she was interested in creating paintings and drawings. Arbus’ photographs are the same as Henri Cartier-Bresson, portraits of people and what was going on in the world. These are some interesting quotes of hers: â€Å"A photograph is a secret about a secret. The more it tells you the less you know.† â€Å"I really believe there are things nobody would see if I didn’t photograph them.† â€Å"The world can only be grasped by action, not by contemplation. The hand is the cutting edge of the mind.† â€Å"There are an awful lot of people in the world and it’s going to be terribly hard to photograph all of them†¦ It was my teacher Lisette Model who finally made it clear to me that the more specific you are, the more general it will be.† Anna-Lou â€Å"Annie† Leibovitz born 2 October 1949, in Waterbury, Connecticut, USA. Leibovitz is a third-generation American whose great-grandparents were Jewish immigrants, from Central and Eastern Europe. Around her teens, Leibovitz became interested in various artistic endeavors, and began to write and play music. Leibovitz was training at San Francisco Art Institute, where she studied painting. For several years, she continued to develop her photography skills while working various jobs. Leibovitz’s photographs are remakes of Disney movies and are very unique. These are some of her quotes that are about anything and everything: â€Å"I admired the work of photographers like Beaton, Penn, and Avedon as much as I respected the grittier photographers such as Robert Frank. But in the same way that I had to find my own way of reportage, I had to find my own form of glamour.† â€Å"Nature is so powerful, so strong. Capturing its essence is not easy – your work becomes a dance with light and the weather. It takes you to a place within yourself.† â€Å"I’m more interested in being good than being famous.† â€Å"I sometimes find the surface interesting. To say that the mark of a good portrait is whether you get them or get the soul – I don’t think this is possible all of the time.† Both Henri Cartier-Bresson and Diane Arbus took photographs of people and everyday life showing what was going on in the world, they both also toke photographs of street photography. While Annie Leibovitz was and still is taking portraits of people in a very wild, crazy and unique way as she photographs her very own remakes of Disney movies. Henri Cartier-Bresson would go around the world doing street photography and that’s why in all his photographs there are different emotions and his not just trying to get the same thing all the time because every second something changes in an instant. All of Henri Cartier-Bresson’s photographs (also Diane Arbus and Annie Leibovitz photographs) were in black and white as they didn’t even have photographs in colour yet and they look so much better in black and white any way, as shown in this portrait of Marilyn Monroe (photograph after the conclusion) in Reno, Nevada, USA in the year of 1961, (17  ½ x 11  ¾ in.) this is such a beautiful photograph of Marilyn as she was an extremely pretty woman. Cartier-Bresson’s photography are intended for ages from 10 years of age and over. Diane Arbus was known for her unnatural portraits and offbeat subjects. She often shot with a Rolleiflex medium format twin-lens reflex that provided a square aspect ratio and a waist-level viewfinder (both the Rolleiflex med format twin-lens reflex and the waist-level viewfinder are a type of camera). Arbus can connect with her subjects in ways that did not involve the standard eye-level viewfinder. In some of Arbus photographs where there are two people, those two people are wearing almost the same thing even if they are of different gender, one of those photographs is the Identical Twins taken in 1967 in Roselle, New Jersey, USA. The two young girls were twin sisters, Cathleen and Colleen Wade, they were both in matching outfits and look very cute (photograph after the conclusion). Arbus’ photography are intended for ages from 10-14 and over as there are some nudity in some of the photographs. Annie Leibovitz is an outstanding and wonderful photographer as her Disney photographs are really cool and amazing plus to use celebrities instead of models is going to make those photographs more likeable, even though most people love Disney as they all grew up with Disney movies and stories. One of my favorite Disney movies of all time would have to be Beauty and the Beast because the Beauty’s name was Belle and it was close to my name plus the Beast kinda looked like a big cat and I love cats so the photograph that I’m going to do for Annie Leibovitz is the Beauty and the Beast with Drew Barrymore as Belle and a real lion for the Beast. This photograph was taken in 2005 and featured in Vogue magazine with the rest of the other Disney photographs. Leibovitz’s photograph is the best one of as it reminds me of my childhood and how I used to watch Beauty and the Beast all the time and still do to this very day (photograph after the conclusion). Leibovitz’s photography is intended from ages 5 and over especially the Disney Dream Portrait series. In conclusion, Henri Cartier-Bresson would travel around the world doing street photography and taking portraits of famous people/celebrities. Cartier-Bresson was a pioneer in photojournalism and wandered the world with his camera, becoming totally engrossed in his current environment. Cartier-Bresson was known for being a French photographer whose humane, spontaneous photographs helped establish photojournalism as an art form. Diane Arbus liked to photograph unnatural and offbeat subjects and if there were two people they were wearing almost the same thing. Arbus learn photography from her husband, Allan Arbus. At a young age she had artistic talent and in high school she was interested in creating paintings and drawings. Last but not least Annie Leibovitz took photographs of Disney movies and made them come to life instead of being a cartoon or animation and has a very unique and fun way to make photography more and more interesting for younger people. Around her teens, Leibovitz became interested in various artistic endeavors, and began to write and play music. Leibovitz was training at San Francisco Art Institute, where she studied painting. In all my new favorite photographer is Annie Leibovitz as she made my favorite Disney movie come to life and helped me think of a new way to express myself while taking a photograph. Henri Cartier-Bresson portrait of Marilyn Monroe: Diane Arbus portrait of Identical Twins: Annie Leibovitz portrait of Disney Dream Portrait Series – Beauty and the Beast: Bibliography: http://en.wikipedia.org/wiki/Joseph_Nic%C3%A9phore_Ni%C3%A9pce http://en.wikipedia.org/wiki/Thomas_Wedgwood_(photographer) http://www.brainyquote.com/quotes/authors/h/henri_cartierbresson.html http://www.biography.com/people/henri-cartier-bresson-9240139 http://www.brainyquote.com/quotes/authors/d/diane_arbus.html http://www.biography.com/people/diane-arbus-9187461 http://en.wikipedia.org/wiki/Annie_Leibovitz http://www.brainyquote.com/quotes/authors/a/annie_leibovitz.html http://www.christies.com/lotfinder/lot/henri-cartier-bresson-marilyn-monroe-in-reno-1961-4656889-details.aspx?intObjectID=4656889 http://en.wikipedia.org/wiki/Identical_Twins,_Roselle,_New_Jersey,_1967 http://www.elitismstyle.com/blogazine/archives/23666 http://enchantedsereityperiodfilms.blogsport.com.au/2009/11/drew-barrymore-beauty-and-beast.html http://www.photoquotes.com/showquotes.aspx?id=90

The Modern Marine NCO Today

Today’s Marine NCO has changed over the years from the past Marine NCO. An NCO today takes the knowledge from their senior NCO’s that was passed down to them and help shape the Jr. Marine today. Having respect goes a long way with Marine NCO’s but how can that be achieved if the NCO doesn’t show any themselves? A Marine NCO is like a father figure in a way, teaches junior marine what he/she needs to know in order to better themselves and make good decisions so that one day when he/she becomes and NCO they can look back and be like my NCO when I was a troop taught me and show me what it takes to be a NCO. NCO’s gain knowledge and wisdom from their seniors but also gain knowledge for their jourior marines and make themselves better. The NCO from the past was more about odering and not listening to their marines which made the Marines under their charge hate their NCO as of to now and days the NCO takes time to listen to their Marines and properly take care of their needs. As a Marine NCO, we have to set standards for others to emulate and strive to be the best and surpass their leaders. A Marine NCO is there for his/her Marines from the smallest minute problem back in the rear to being on the fron lines and helping their Marine in a battle situation. A jounior Marine will trust and respect his fellow NCO(s) if that Marine NCO takes time to understand them and help them in their situation.