Psychology Essay Example | Topics and Well Written Essays - 1750 words

Psychology - Essay Example According to Sacks, â€Å"Does the mind run the brain or the brain the mind?† This poses an interesting question regarding the development of mental abilities, which runs parallel to that of the nature vs. nurture debate. Are cognitive abilities the result of the neurology and brain development of the person, or does what a person learns influence brain development? The question is similar to that of the chicken and the egg. Thus, the question of whether our abilities are biologically driven or if they are environmentally driven are laid as a foundation to human growth and development. The compendium of human knowledge and consciousness is seated within our skulls as the brain. The brain is the most vital organ in our body in that it controls everything, both voluntary and involuntary. It is a vast collection of neurons, which work together to rely, process, and send out information. It is organized into different lobes that govern different cognitive tasks that develop with a ge. As a person ages, these parts of the brain become more complex and eventually start working together in order to processes and integrate things together. The conscious and the unconscious merge here with the storage of memory and the performance of cognitive tasks. One of the most unique features of the brain is in its adaptability (plasticity). If a part of the brain becomes injured, it will rewire itself by creating new pathways in order to bypass the damaged tissue. As a person learns, the brain rewires itself in order to make new connections to make the pathways of thought more efficient and complex. However, the reason that a person is able to learn is due to the fact that these pathways have already been created. Even as the brain develops, there is a certain threshold that is met in which the neurons will eventually lose productivity and die off. Because of this learning is hindered, however recent studies show that additional cognitive exercises can keep these neurons al ive longer, thus showing how an environmental, or rather external stimulus, can play a part in being able to alter the physiology of a person. The first basis that psychology looks at is from the biological/physiological standpoint. Innately, humans are born with traits, which are derived from a genetic code. These discrete units, called genes, are passed down from generation to generation. The genetic code, DNA, encodes for proteins and other chemical components in the brain. As a result, some behaviors and physiological functions are affected by errors or mutations in the DNA. These mutations can occur as the result of random probability as well as through interaction of environmental effects. Thus, the behavior of an individual can result from these inherent features, which are determined by biology. For example, in cases of aggression, researchers find that amounts of testosterone in an individual can effect how aggressive an individual is. Both male and female individuals have testosterone in their body (except in the case of some genetic disorders). However, there are factors in which the levels of testosterone in the body can either be abnormally high or abnormally low. Thus, we see deviations from the normal patterns of behavior. From this example, it can be shown that biology and genetics does play a role in influencing human behavior. Another important basis in biopsychology is the development of the

Essay Example for Free

Essay Introduction Catering services provided vary depending on the event and can include: cooking and delivering food to an outside location; cooking, delivering and serving food; and full-service (preparing food, providing service staff, decoration of event location, prep and clean-up). In some cases of full-service catering, the caterer is called an event managing company. When most people refer to a caterer, they are referring to an event caterer who serves food with waiting staff at dining tables or sets up a self-serve buffet. The food may be prepared on site, made completely at the event, or the caterer may choose to bring prepared food and put the finishing touches on once it arrives. The event caterer staffs are not responsible for preparing the food but often help set up the dining area. This service is typically provided at banquets, conventions, and weddings. Any event where all who attend are provided with food and drinks or sometimes only hors doeuvres is often called a catered event. Many events require working with an entire theme or color scheme. A catering company or specialist is expected to know how to prepare food and to make it attractive. As such, certain catering companies have moved toward a full-service business model commonly associated with event planners. They take charge of not only food preparation but also decorations, such as table settings and lighting. The trend is towards satisfying all the clients’ senses with food as a focal point. With the correct atmosphere, profes sional event caterers with experience can make an event special and memorable. Beautifully prepared food alone can appeal to the senses of taste, smell, and sight perhaps even touch, but the decorations and ambiance can play a significant part in a successfully catered event. STATEMENT OF THE PROBLEM The main problem of this study is to find out what is the most effective way of getting a good quality of food in a catering services. 1. What is the satisfaction of the guest in getting a good quality of food. 2. Are they satisfied for the price that they pay for the food. 3. Why customer choose catering services. This study is design to know the reasons of catering services in handling a good quality of food. OBJECTIVES * To find out how to increase the number of customer using these two types of reservation system. * To find out what is more effective way for catering reservation. Whether manual or computer reservation system Hypothesis Based on our research or study if catering services provide a good quality of food to the customer many people would choose the catering service on that catering business. To make sure that the food is delicious and well cooked and also the materials needed is available and well sanitize and the importance of the proper hygiene of the waiters and waitresses in giving food to the customer. CONCEPTUAL FRAMEWORK The research study mainly focuses on the reservation system on Villa Salud, Andatoria, Duo Stake house and wine bar for education, since the manager is not always and, the assistant manager and the operation manager is being. Responsible to manage all transactions happened on reservation system in the establishment. Aside from the manager and assistant operation manager, there are two personnel which are involved in this establishment. When the customers inquire for reservation, anyone of the personnel who is not busy will be the one to accept the customer’s inquiries for reservation process because they are having this multi-tasking role. The personnel will give the brochures for the services offered, the menu list for the customer’s order and the packages.. Then the personnel will also give the price list to the customers for them to refer. In reservation process, if the customer wishes to reserve, the personnel who is doing reservation process will be the one to give the reservation form paper. SCOPE AND LIMITATION This study aim to develop a catering service for the good quality of food in respective catering services. Only authorized personnel will be allowed to serve food. 1. The Manager 2. The Waiter/The Waitresses TERMINOLOGIES Catering To provide a supply of food; to supply what is required for desire. Reservation Act of reserving something. Lucrative Producing wealth. Profitable Yielding advantageous returns or result. Purported Repeated alleged. REPUBLIC OF THE PHILIPPINES Gen. Ave

The molecular gastronomy

The molecular gastronomy What is molecular gastronomy? Who are its main proponents? Is it simply a fad or new culinary movement The molecular gastronomy term appeared in 1988 presented by a scientist Hungarian physicist Professor Nicholas Kurti and French physical chemist Hervà © This. Molecular gastronomy embraces science about food. It is a scientific investigation on food with new technological equipment and use of natural gums and hydrocolloids. The chefs use modern thickeners, sugar substitutes, enzymes, liquid nitrogen; cooking methods such as sous vide, gastrovac (a vacuum chamber), dehydration; a hold-o-mat (an accurate low-temperature oven) and cryogenics; tools as centrifuges, desiccators. There is no general definition what molecular gastronomy means. Lets have a look at few definitions: The application of scientific principles to the understanding and improvement of domestic and gastronomic food preparation. (Peter Barham) The art and science of choosing, preparing and eating good food. (Thorvald Pedersen) The scientific study of deliciousness. (Harold McGee) Herve This stated that the term ‘molecular gastronomy’ is misinterpreted and misused by media. The top three chefs by the British magazine Restaurant: Ferran Adria from El Bulli in Rosas; Spain, Heston Blumenthal from the Fat Duck in Bray, UK; and Pierre Gagnaire from restaurant in Paris, France, are usually associated with molecular gastronomy. Especially Ferran Adria is considered a father of it. However, these chefs are not very keen on this term and they made a general statement: â€Å"We embrace innovation: new ingredients, appliances, information, techniques and ideas; whatever can make a real contribution to our cooking. But we do not pursue novelty for its own sake. It is, after all, just cooking.† (Heston Blumenthal, 2006). They think that molecular gastronomy is a new approach to cooking. And Heston Blumenthal is concerned that â€Å"the danger is that technology overtakes the value of the dish†. He worried that ‘someones going to do something really stupid and then everyone will point’ to him and say that its all his fault. A science about food helps to understand how to cook healthy and nutritious food, how to make it more attractive. The cooking tools remained the same through the many centuries but educational programmes cannot rely on traditional recipes because cooking products, ingredients and methods changed over time. If cooking would be explored scientifically, the educational health programmes would benefit from it. The scientific exploration of cooking helps chefs to create a new dishes and inventions. All sciences: chemistry, physics, biology, history and sociology are important in cooking. To surprise and delight his customers with exciting, tasty and healthy food is the main objective for all chefs. According to Herve This (2006), ‘a dish can be cooked perfectly, but if it is not presented in an appealing way, all the art and science will mean little to the customer or guest’. The science about food could help to feed the worlds population creating and developing genetically modified food. Nevertheless, some chefs think that molecular gastronomy is ridiculous. Catalan chef, Santi Santamarà ­a, thinks that those using chemicals to experiment with food are just â€Å"playing with food. Jun Tanaka, a British Japanese chef, thinks molecular gastronomy has acquired a poor reputation. To do it properly, you have to understand the science behind the food.† For example, Ferran Adria has been attacked by critics who claim his food is pretentious, elitist and even poisonous in its use of colourants, gelling agents and emulsifiers. Nevertheless, this form of cookery is very expensive, demands high quality ingredients and intensive manpower. The diners raise ethical questions about how the food is produced. Many chefs think that molecular gastronomy term will die in future or will be changed into avant garde cuisine as it is only a fancy name and doesnt describe their cooking. Chefs cook and do not analyse molecules or their movement. Some dishes that are creative, push boundaries of texture, or out-of-the ordinary get the label of molecular gastronomy. For example, fake caviar made from sodium alginate and calcium, burning sherbets, spaghetti made from vegetables. It is a question of time when molecular gastronomy term will disappear. Many chefs think that molecular gastronomy is just a fancy name which was created to attract investors and it doesnt describe their cooking. Chefs cook and dont analyse molecules and their movement. ‘Molecular cuisine’ does not exist, the term means nothing. I have been explaining this for the past five years but the media continues to insist, Adria said in the interview. Ferran Adria is going to close his ElBulli restaurant next year and open a non-profit foundation from 2014. The private foundation will grant between 20 -25 scholarships annually for chefs and other industry professionals who will be interested in food science or ‘contemporary cuisine’. Is it ethical to experiment with food using chemicals ingredients having in mind that the poorest countries suffer from malnutrition? Do chefs need food science knowledge about food if their want to be excellent in their cooking? Bibliography AFP (2010) Worlds top restaurant to become a foundation [online] Available at: http://www.google.com/hostednews/afp/article/ALeqM5h-DCnRuKjNnpEejrHh6Dicn9L10w Accessed on 22/02/2010 Arnold, D. (2009) Molecular Gastronomy is just a long four letter word [online] Available at: http://cookingissues.wordpress.com/2009/06/01/molecular-gastronomy-is-just-a-long-four-letter-word/ Accessed at 21/02/2010 Callaway, E. (2009) Science is vital ingredient at worlds best restaurant [online] Available at: http://www.newscientist.com/article/dn16811-why-science-is-elbullis-vital-ingredient.html?full=true# Accessed on 22/02/2010 Caterer and hotelkeeper (2010) Molecular gastronomy and beyond [online] Available at: http://www.caterersearch.com/Articles/2010/02/12/332183/molecular-gastronomy-and-beyond.html Accessed on 16/02/2010 Cousins, J. OGorman, K. Stierand, M (2009) Molecular gastronomy: cuisine innovation or modern day alchemy? [online] Available at: http://www.emeraldinsight.com/Insight/viewPDF.jsp?contentType=ArticleFilename=html/Output/Published/EmeraldFullTextArticle/Pdf/ijchm-feb-2009-0010_rtc_cl_final.pdf Accessed on 24/02/2010 Edgecumbe, L. (2010) Turning point: El Bullis closure not the end of molecular gastronomy [online] Available at: http://www.thenational.ae/apps/pbcs.dll/article?AID=/20100131/LIFE/701309986/1196 Accessed on 16/02/2010 Espinoza, J, (2010) The state of molecular Gastronomy [online] Available at: http://online.wsj.com/article/SB126532946414240915.html?mod=WSJ_World_MIDDLENews Accessed on 16/02/2010 Herve This (2006) Food for tomorrow? How the scientific discipline of molecular gastronomy could change the way we eat [online] Available at: http://www.nature.com/embor/journal/v7/n11/full/7400850.html Accessed on 16/02/2010 Highfield, R. (2009) An adventure in molecular gastronomy [online] Available at: http://www.newscientist.com/blogs/shortsharpscience/2009/03/an-adventure-into-molecular-ga.html Accessed on 22/02/2010 Pierce, J.(2008) Food careers, glorious food careers [online] Available at: http://www.newscientist.com/article/mg19826582.000-food-glorious-food.html Accessed on 22/02/2010 The Observer (2010) ‘Molecular Gastronomy is dead’. Heston speaks out [online] Available at: http://observer.guardian.co.uk/foodmonthly/futureoffood/story/0,,1969722,00.html Accessed on 16/02/2010

emily dickinson :: essays research papers

One of America's greatest poets, Emily Dickinson, wrote more than 1,700 short lyric verses, of which only 7 were published in her lifetime. Dickinson was an obsessively private writer and withdrew herself from social contact at the age of 23 and devoted herself into writing. Dickinson's personal life, writing career, personal beliefs, and personal trials are perceived throughout her poems that shape today's modern poetry. Dickinson's work has had a considerable influence on modern poetry. Today, Dickinson's work has contributed her reputation as one of the most innovative poets of the 19-century American literature. Emily Elizabeth Dickinson was born in Amherst on December 10, 1830, the second child of Edward and Emily Dickinson. The Dickinsons were an important family in Amherst. Her father was an orthodox Calvinist, a lawyer and treasurer of Amherst College, and he also served in Congress. As a parent, her father was known to be short tempered and harsh. "†¦..and Father, too busy with his Briefs to notice what I do-He buys me many Books-but begs me not to read them-because he fears they joggle the Mind"(Eliot 452). However, when her father died in 1874, Emily was deeply distressed. A year later, her mother became diagnosed with paralysis and became sick for the rest of her life. Mrs. Dickinson died in November 1882. Emily attended school at Amherst Academy , studying Latin, French, history, rhetoric, botany, geology, and mental philosophy. She then attended Mount Holyoke Female Seminary at South Hadley where she engaged more in the tangible study of history, chemistry, Latin, physiology, and English grammar. Her official education became deprived because of her constant illness and poor health. Her life was lived entirely in a small New England circle, in which Amherst was the center. Emily did not explore; she saw what could be seen from her window, from her garden, from next door, and sometimes from the church. She chose to live this way and this way took over and became the rest of her life.

Advantages of Starting Up a Business

Advantages of Starting up a Business * Being your own Boss  Ã¢â‚¬â€œ you can make your own decisions, keep your own time and not have to answer to â€Å"The Boss† * Hard Work & Know How  Ã¢â‚¬â€œ If you are a hard worker and / or have immense industry know how, you may want to benefit from the long hours you do or the knowledge that you have acquired over time. * Financial Independence  Ã¢â‚¬â€œ One day, you may realise your dream of financial independence * Creative Freedom  Ã¢â‚¬â€œ no more restrictions, you can do what you like and have the freedom to work, design, create, build what you think is best – your way! Goodwill  Ã¢â‚¬â€œ you don't have to pay for it (as if your would if you were buying a business) – you get to build it * Location, Premises, Building Fitout  Ã¢â‚¬â€œ you get to choose it all * Staff  Ã¢â‚¬â€œ your not lumped with staff you don't want. You hire and train from scratch – your way * No Bad Name  Ã¢â‚¬â€œ a fresh bu siness, a fresh start. Your name has no bad history with suppliers or customers. If you buy a business, you may find some people just won't deal with the business because of past dealings * Business Image  Ã¢â‚¬â€œ you create the business image you want. Your way. Disadvantages of starting your own small or medium business can include: * Cash Flow  Ã¢â‚¬â€œ your business may not have a positive cash flow for two years – how are you going to cover that? * Competitors  Ã¢â‚¬â€œ you may invest all this time, money and effort into your business and a large competitor targets your customers and offers them a similar product / service at below your cost – until your business has failed. While this may be anti – competitive and contravene sections of  The Trade Practices Act 1974, it may be too late for your business * Homework  Ã¢â‚¬â€œ have you done it? You may do it all and then find when you are all set up, that something from left field becomes apparent and significantly alters the outlook of your business * History  Ã¢â‚¬â€œ If you buy a business, you are buying something. You are buying history of the business trading, you have staff in place, equipment and premises in place, customers ringing in with orders on your first Monday morning. If you start a business, you have no history. Everything must be generated from scratch. * Married to the Business  Ã¢â‚¬â€œ this is a common hrase from small business owners. It basically means, your hours of work and level of commitment is such that you cannot take a holiday, your business is always with you (day, nights ; weekends) and basically your neck is on the line. You can't just throw the keys back and give it all away if it gets too hard! * Suppliers  Ã¢â‚¬â€œ Suppliers may not extend you credit as your business has no history, so you may have to pay upfront for your goods, and you may not collect money from your customers for those goods for 90 – 120 days. This is very detrimental to cash flow. Can you sustain this? Have you factored it into your budget? * Family  Ã¢â‚¬â€œ is your family situation such that you can undertake this huge venture of starting a small business from scratch? Think carefully about starting a business from scratch. It often means a huge sacrifice with no guarantee of reward. Your current employed situation may actually be a better position than starting a small business. Good luck, in whatever you may decide. Please think about the advantages and disadvantages of starting a small business. Our list above is only a starting point, each situation will be different. If you are seriously considering starting a small business, Rogerson Kenny Business Accountants offer a free initial consultation, so you can discuss with us your ideas! Advantages and disadvantages of buying an existing business Advantages * Some of the groundwork to get the business up and running will have been done. * It may be easier to obtain finance as the business will have a proven track record. * A market for the product or service will have already been demonstrated. There may be established customers, a reliable income, a reputation to capitalise and build on and a useful network of contacts. * A business plan and marketing method should already be in place. * Existing employees should have experience you can draw on. * Many of the problems will have been discovered and solved already. Disadvantages * You often need to invest a large amount up front, and will also have to budget for professional fe es for solicitors, surveyors, accountants etc. * You will probably also need several months' worth of working capital to ssist with cashflow. * If the business has been neglected you may need to invest quite a bit more on top of the purchase price to give it the best chance of success. * You may need to honour or renegotiate any outstanding contracts the previous owner leaves in place. * You also need to consider why the current owner is selling up and how this might impact the business and your taking it over. * It's possible current staff may not be happy with a new boss, or the business might have been run badly and staff morale may be low. Advantages and disadvantages of franchising Advantages * Your business is based on a  proven idea. You can check how successful other franchises are before committing yourself. * You can use a recognised  brand name  and  trade marks. You benefit from any advertising or promotion by the owner of the franchise – the ‘franchisor'. * The franchisor gives you  support  Ã¢â‚¬â€œ usually including training, help setting up the business, a manual telling you how to run the business and ongoing advice. * You usually have  exclusive rights  in your territory. The franchisor won't sell any other franchises in the same territory. Financing  the business may be easier. Banks are sometimes more likely to lend money to buy a franchise with a good reputation. * You can benefit from communicating and sharing ideas with, and receiving support from, other franchisees in the network. * Relationships with  suppliers  have already been established. Disadvantages * Costs  may be higher than you expect. As well a s the initial costs of buying the franchise, you pay continuing management service fees and you may have to agree to buy products from the franchisor. The franchise agreement usually includes  restrictionson how you can run the business. You might not be able to make changes to suit your local market. * The franchisor might go  out of business. * Other franchisees could give the brand a  bad reputation, so the recruitment process needs to be thorough * You may find it difficult to  sell  your franchise – you can only sell it to someone approved by the franchisor. * All profits (a percentage of sales) are usually shared with the franchisor.

Free Essays on Hypochondriasis

Hypochondriasis, a somatoform disorder, takes tremendous tolls on patients, doctors, and medical facilities every year. Hypochondriasis is the persistent belief that one is or is likely to become ill, often involving symptoms when illness is neither present nor likely, and persisting despite reassurance and medical evidence to the contrary. The diagnosis of hypochondriasis is simple and is not debated among doctors. The cause and treatment of hypochondriasis is where doctor’s ideas and processes differ. The possible causes and the different approaches on treatment of hypochondriasis are compared. Hypochondriasis not only affects the victims, but it affects doctors and medical facilities as well. Researchers estimate that a low of 3% to a high of 14% of all medical patients have Hypochondriasis.(Moglia p888) They tend to burden their physicians with frequent visits that take up excessive amounts of time. According to one estimate, Hypochondriasis racks up some twenty billion dollars a year in wasted medical resources in the United States.(Lemonick, 2003) With hypochondriasis, the problem is the patient’s excessive worry and mental preoccupation with having or developing a disease, not the disease about which the patient is so worried. The diagnosis of Hypochondriasis is made when the patient’s dread about the disease or diseases impairs normal activity and persists despite appropriate medical reassurances and evidence to the contrary. Neuropsychiatrist Dr. Brian Fallon believes that it is easy to identify a hypochondriac as long as the doctor is aware of the dis order and â€Å"has the right antenna out.†(Lemonick, 2003) The treatment of hypochondria can vary from doctor to doctor, but the key is to disrupt the cycle. Fallon realized a similar comparison in obsessive compulsive disorder and hypochondriasis and decided to test Prozac and similar drugs used for the treatment of obsessive compulsive disorder on hypochondriac patien... Free Essays on Hypochondriasis Free Essays on Hypochondriasis Hypochondriasis, a somatoform disorder, takes tremendous tolls on patients, doctors, and medical facilities every year. Hypochondriasis is the persistent belief that one is or is likely to become ill, often involving symptoms when illness is neither present nor likely, and persisting despite reassurance and medical evidence to the contrary. The diagnosis of hypochondriasis is simple and is not debated among doctors. The cause and treatment of hypochondriasis is where doctor’s ideas and processes differ. The possible causes and the different approaches on treatment of hypochondriasis are compared. Hypochondriasis not only affects the victims, but it affects doctors and medical facilities as well. Researchers estimate that a low of 3% to a high of 14% of all medical patients have Hypochondriasis.(Moglia p888) They tend to burden their physicians with frequent visits that take up excessive amounts of time. According to one estimate, Hypochondriasis racks up some twenty billion dollars a year in wasted medical resources in the United States.(Lemonick, 2003) With hypochondriasis, the problem is the patient’s excessive worry and mental preoccupation with having or developing a disease, not the disease about which the patient is so worried. The diagnosis of Hypochondriasis is made when the patient’s dread about the disease or diseases impairs normal activity and persists despite appropriate medical reassurances and evidence to the contrary. Neuropsychiatrist Dr. Brian Fallon believes that it is easy to identify a hypochondriac as long as the doctor is aware of the dis order and â€Å"has the right antenna out.†(Lemonick, 2003) The treatment of hypochondria can vary from doctor to doctor, but the key is to disrupt the cycle. Fallon realized a similar comparison in obsessive compulsive disorder and hypochondriasis and decided to test Prozac and similar drugs used for the treatment of obsessive compulsive disorder on hypochondriac patien...

When Brothers Share a Wife by Melvyn C. Goldstein Essays

When Brothers Share a Wife by Melvyn C. Goldstein Essays When Brothers Share a Wife by Melvyn C. Goldstein Paper When Brothers Share a Wife by Melvyn C. Goldstein Paper Essay Topic: O Brother Where Goldstein is an American Anthropologist and Tibet scholar whose mall focus Is on the Tibetan society. In this article, It speaks about these three brothers who are Tibetan living in Limb, Nepal. They are all to marry one wife who leaves her home to live with them. All of the brothers share working and having sex with their wife. Unlike our own society, Tibetan society allows a variety of marriage types: monogamy, fraternal polyandry and polygon. They have these family plans for each type of marriages. Monogamy Is when the three brothers take three wives and each have three sons and so on. Polyandry Is when the three brothers take one wife and have three sons. In my opinion both these types are wrong. Im not sure of anyone being in their right mind, would think its okay for brothers to marry one wife together. Its odd to think the wife doesnt seem to care, she thinks of it more as a way that three husbands are better and more helpful than one. This article reminds me of the video we watched in class only a little different. The video had to do with men who had more than one wife; each woman would watch their own area near their hut. The one message to receive and get out of this article is the culture relativity. It goes to show that each culture is valid in its own way. The Tibetan society were grown up to learn that their relationships are okay Just as how weve grown up in our own society to think it isnt normal and that are way is the right way.