Black Student And Black Students - 877 Words

â€Å"Th-th-the dog wa-was very big.† the black student read as the classroom snickered. â€Å"Dequan can’t read† another student yelled out and the fifth grade class filled with laughter. This is what happens in black community public schools every day. Instead failing these black students that can’t read simple words in the fifth grade, teachers pass them along all the way through high school. â€Å"It is unlawful as well as unsafe, to teach a slave to read† (Douglass). The educational system wants black students to know little to nothing their whole lives. Schools are set up to have as many black students in jail by the time they are eighteen as possible. One out of every four black students will pass through the correctional system, and at least two out of every three black students will be dropouts (Barber). We live in an America that does not want black people running or even knowing how to run the country. Education was made for white student s to run America it and still is. The slave masters didn’t want the slaves to learn how to read, because the masters knew that if slaves got smart enough, they would one day figure out how to take over. â€Å"If you give a nigger a inch, he’ll take an ell† This is still how the world is set up today, because the government made up an educational system based off slavery and prison that will only teach the black students to only do what their teacher tells them to do. â€Å" A nigger should know nothing but to obey his master- to do what he is told†. ByShow MoreRelatedRacial Disparities Of Black Students1542 Words   |  7 PagesFor decades there has been research conducted on the racial disproportion of black student’s suspension in schools compared to white students (Skiba et al., 2000; Skiba et al., 2002; Wald and Losen, 2003; Welsh and Payne, 2010; Kinsler, 2011; Wright et al., 2014). Recently, the Department of Education Office for Civil Righ ts (2014) study revealed that black students were three times more likely to be suspend and 3.5 times more likely than their white peers to be expelled. In the studies conductedRead MoreThe Inequality That Black Students Experience1330 Words   |  6 Pagesmost difficult students (Douglas, Lewis, Scott, Garrison-Wade, 2008). Poor teacher quality is a huge factor in the achievement gap (Editorial Projects in Education Research Center, 2011). Receivement Gap The research conducted by Venzant-Chambers (2009) attempts to address the inequality that Black students experience in receiving equal access to quality educational opportunities. Therefore, the receivement gap places the focus on what opportunities are being provided to Black students. Venzant-ChambersRead MoreGraduation Speech : The And Black Students1387 Words   |  6 Pagesraces like Hispanic and black students we are less likely than a white student parent that will attend general meeting or school events I’m not saying just because you are this race you aren’t going to attend meeting for your child, I’m saying that dealing with other races you might see a lot of them attending the meeting but that doesn’t mean they don’t care about their child education. Because they do in â€Å"2012, 85 percent of black, and 86 percent of Hispanic students had parents who attendedRead MoreDsu Student s Journey For Black Hat And Beyond960 Words   |   4 PagesDSU student’s journey to Black Hat and beyond Sara Chinn is a full-time online student with Dakota State University, pursuing a Bachelor’s degree in Cyber Operations, and has an A.A.S. in Cyber Security and Digital Crime. Some of Chinn’s academic awards include the 2016 National Cyber Summit, 2015 Black Hat Las Vegas, 2014 PTO Iowa and the 2013 Women’s Aware/United Way. Her background includes 20+ years in various operating systems and servers. She has competed in multiple ISEAGE and National CollegiateRead MoreThe Challanges Faced by White Teachers Teaching Black Students2432 Words   |  10 Pagesbecoming the minority) and that the main role of our teachers, most of whom are white, is shaping the education of our students, the question is: How can white teachers effectively teach students of color? Although little is known about the effectiveness of white teachers and achievement in students of color, there definitely is an underlying philosophy of multicultural education that students benefit from being taught by someone of similar race and cultural background. That being said and understood,Read MoreThe Effect Of Ink Color ( Cool, Warm And Black ) On The Memory Of Students1747 Words   |  7 Pages What is the effect of ink color (cool, warm and black) on the memory of students? Humans, especially students, are always look for new ways to improve their memory. Memorization is an important strategy used by students in schools all around the world. When people with Alzheimer s start to lose their memory they often go to extreme measures to preserve it. If there is a way that something as simple as color can make important information more retainable then we should use it to ourRead More`` This Is Harlem Heights : Black Student Power And The 1968 Columbia1287 Words   |  6 PagesHeights’: Black Student Power and the 1968 Columbia University Rebellion.† Afro Americans in New York Life and History, 32.1, January 2008. In this article Stefan explains the way that the Black community fought for stopping the construction of the gymnasium along with contrasting the White community. The argument in this article is the University against the city of Harlem, where the Black community is dominating the stopping of construction through their union with the students from columbiaRead MoreFirst Performing An Advanced Search On The Achievement Gaps Of Black And White Students1142 Words   |  5 Pages1.) I selected this research study to analyze by first performing an advanced search on the â€Å"onesearch† databases for the Achievement Gaps of Black and White students in education. This research article appeared in the results as I quickly looked over titles of interest. I then skimmed through both, the abstract and the conclusion to make sure it was first a primary research study. After assuring that it was a research study and not an analysis, I then looked over the format of the study to assessRe ad MoreThe Relationship Between A Ball And A Harsh Place : A Study Of Black Male Community College Student Athletes And Academic1346 Words   |  6 PagesIn the article, Between a ball and a harsh place: A study of Black Male Community College Student-Athletes and Academic Progress, by Horton, Horton, Jr, research was conducted about how black male community college student athletes and the relationship between their ability to do well in school, compared to other non-student athletes. In this article, I will be discussing the different parts of the research process that is used throughout the reading. In the following, I will be discussing; theRead MoreThe Black Of Black Studies Movement1445 Words   |  6 PagesThe Black Studies Movement was an incredible time in history for student advocacy. There are many different proposed timelines, but essentially the Black Studies Movement happened in the late 1960’s and early 1970’s. The movement is often swallowed in discus sions of other movements at the time, notably the end of the Civil Rights Movement and beginning of the Black Power Movement. It is also addressed somewhat in discussions of late 1960’s and early 1970’s college campus activism. The Black Studies

Problem Statement Free Essays

Analysis and Issues When the senior-level women at Vision resigned, it seems from the information in Lie’s memo that people assumed that they were choosing Emily over a career and therefore, management believed there was nothing that the company could have done to retain these women. However, these women may have left for better opportunities, potentially with competitors. Vision’s obvious costs of losing these employees include the loss of investment made in recruiting and training them as well as the cost of recruiting and training their replacements. We will write a custom essay sample on Problem Statement or any similar topic only for you Order Now Yet, the hidden cost of employee turnover is possibly even more devastating. These hidden costs include the loss of intellectual capital and the potential for the former employee to come a competitor; potential disruption in the. General Electric and its river pollution problems; GE and Westinghouse antitrust action in turbines; Walter’s aggressive growth strategy and the loss of small town businesses; Wall-Mart and its labor and legal practices; and Wall- Mart with its â€Å"Buy America Program. Now here comes Enron, Arthur Andersen, Global Crossing, Tycoon, Martha Stewart, Disney (remember its privacy practices and guest safety issues), Delphic, Rite Aid, Nordstrom, the dot com bubble, Xerox and its large restatement of earnings, ditto Lucent, ND who could forget Crispy Cream donuts? There is a point here. Bad ethics isn’t necessarily new, but there does seem to be more problems that are even bigger today than yesterday. These issues can be national news, but they ca n also permeate even small organizations, causing irreparable harm. This is where sound human resource (HER) development and systems become important so that HER leaders can strategically support the organization for the good of the organization itself. There is a fundamental reality that seems to have escaped our notice: Ethical issues are important, and ethical locations are not all that uncommon. Think about your own encounters with rude sales people, telephone service sales solicitations, product defects, and other day-to-day encounters. Much of this does not make it to the nightly news, but ethical transgressions are quite common in today’s society. Think about your work life. Does senior management truly respect you and your co- workers? Who gets blamed when problems arise? Are you surprised when important decisions are announced? Are you involved in discussions about strategically important problems, opportunities and questions? Ethics do not serially involve the big transgression all of the time. They can be the result of hidden forces that many times we don’t even see. They are so common that we often take them for granted, almost. How often do we take action and don’t even think that there is an ethical point to consider? Ethical issues in the workplace are often invisible. Publicly there is general consensus that managers should not violate laws. After the summer of 2002, it should be pretty clear that it makes no sense to knowingly break the law. Obviously, the executives at Arthur Andersen were foolish to shred those documents and he chief accountants at MIMIC World were wrong to book current period expenses as capitalized assets. Certainly, Enron’s income recognition problems and off-balance sheet â€Å"Special Purpose Entities† was clearly inappropriate-?as was their loans and dealings outside the United States. The answer to those that participated Was a resounding â€Å"no†. In all cases, the managers involved made a case that they â€Å"believed† their actions and â€Å"ethics† were within current social standards. These people share they didn’t â€Å"knowingly† cross the line. Have you experienced people in your career and organization that would say the same? One could argue that the fundamental mistake by the above executives was getting too close to a line that isn’t clearly visible, even moves over time. Golden State Fence and Koch Foods may argue that they were not aware of those people working for them were brought in without valid right-to-work documents. However those employees at Citreous, LASS, MM, 24 Hour Fitness, Sears, Irritate, Cutbacks, Emery’s, Farmers Insurance, Longs Drugs, arguing for overtime wages after finding out they were misclassified as a â€Å"salaried† exempt employee do indeed â€Å"get it! † How to cite Problem Statement, Papers Problem Statement Free Essays Background to the Problem In today’s global business environment finding, acquiring, and retaining the skilled leaders and managers to public and private businesses are difficult. The challenges include business process, re-engineering, organizational development/learning and information technology (IT) (Swapna, R. , Raja, K. We will write a custom essay sample on Problem Statement or any similar topic only for you Order Now G. 2012). Avolio et. al introduced several new researchers studying leadership which have taken leadership into new thoughts and knowledge. One is Parry introduced a new study â€Å"Social Processes of Leadership (SPL) and their social influences process. However, there was Bass, who intrigued the researcher with â€Å"authentic leader (Avolio, et. al, 2008). Problem Statement An analysis of the literature revealed that poor leadership has a negative impact on employee/subordinates, morale, quality of life, and decision making in both public and private sector. Poor leadership teaches people to be insensitive, unfeeling and thoughtless of co-workers, and cohorts (Ruark, 2005). Most employees like their jobs but not the way they are treated by leadership, management and cohorts (Duff, S. 009). As public and private organizations continue on the path forward into the 21 century there is a need for skilled manager, knowledge workers, and leaders. There is a significant generational gap because baby boomer are retiring at an alarming rate, these leaders did not prepare for the future leaders to be managers and leaders (Carmen, et. al, 2010). As a result, there are gaps between Baby boomer, Generation X (Gen X) and Generation Y (Gen Y) le adership styles (Simon, 2010). Purpose of the Study The purpose of this quantitative, ground theory research study is to explore the negative impact poor leadership has on employee/subordinates. The ground theory design will use are surveys and interviews on the web, linked and other on line resources to create new theory (Christensen, et. Al). Table of Findings from the Literature The study of contemporary organizations identified the poor leadership between baby boomers, Gen X and Gen X. Their leadership styles is based on information age (Schoch, 2012). The three themes that surfaced were: (a) baby boomer retiring with the knowledge of the organization. (b) Gen X: will challenge authority, leaders must be creditability, and they willing to invent new ways of doing things (c) Gen Y: are on the move, they are the next generation of the baby boomer, and they want it now (Schoch, 2012). The Gaps: The gaps are not enough knowledge workers to be an effective leaders. There are different values from generation to generation. There is no balance in the leadership. Leaders do know how to train future leaders. Research Questions RQ: What is an effective leader? RQ: What is a poor leadership? RQ: How did you feel working with the manager? References Avolio, B. Y. (2008). Transformational and Leadership: The Road Ahead. Emerald Group Publishing Limited. Carman, J. G. ( (2010)). C Crisis in leadership or failure to plan?. Nonprofit Management Leadership. doi:10. 1002/nml. 20014, Cri 21(1), 93-111. Duff, S. ( (2009)). BRIEFCASE. People Management, 15(9), 41. Gentry, W. A. (2011). Gentry, W. A. , Deal, J. J. , Griggs, T. A COMPARISON OF GENERATIONAL DIFFERENCES IN ENDORSEMENT OF LEADERSHIP PRACTICES WITH ACTUAL LEADERSHIP SKILL LEVEL. .). Ruark, R. (2005). New Year’s Resolution. Ceramic Industry, 155(2), 31. Schoch, T. (2012). Turning the Ship Around with a Four-Generation Crew. Information Management Journal, 46(4) 25-29. Simons, N. (2010 ). Leveraging Generational Work Styles to Meet Business Objectives . Information Management Journal, 44(1), 28-33. , 44(1), 28-33. Swapna, R. ;. (2012). Business Transformation Management- The Role of Talent Management with special reference to Service Sectors. Swapna, R. , ; Raja, K. G. (2012). Business Transformation Management- The Role of Talen Advances In Management, Swapna, R. , ; Raja, K. G. (2012). Business Transformation Management- The Role of Tal61-63. . Y, Y. (2011). Human Capatial Management in government; replacing government retirees. Journal of Health and Human Services Administration, 34(1) , 85-108. How to cite Problem Statement, Essay examples

Journal of the American Dietetic Association

Questions: 1. What information would you need to acquire in order to establish the cause of the outbreak and how would you obtain this information? 2. How would you use this information to determine the nature and level of risk presented? 3. Write a letter to the proprietor to explain the findings of your completed investigation and to outline a suitable intervention? Answers: 1. Consumption of any contaminated foods or beverages can lead to a foodborne illness. The pathogenic organisms like virus, bacteria, fungi and parasites can cause different foodborne illness. Foodborne diseases are also caused by harmful chemicals or toxins produced by bacteria or fungi (Pierson 2012). 1.1 To establish the cause of an outbreak, some information is needed to be gathered. First of all the symptoms of the foodborne disease should be considered in order to identify the disease causing factors (Centers for Disease Control and Prevention (CDC) 2011). Secondly, it is important to know that what type of food had been consumed by the people suffering from the illness. It is required to detect the disease-causing factor. The hygiene of food processing system should be taken into consideration to identify the possible sources of any contamination. It may help to identify the type of the contaminating organism (Scharff 2010). 1.2 To obtain the above mentioned information related to the foodborne outbreak, some special inspection should be done. At first, the microbial analysis of the food sample and swab analysis of all food contact surfaces including the utensils are done. If any pathogenic strain is found then, it is isolated and confirmation test is done to assure the presence of that organism (Centers for Disease Control and Prevention (CDC) 2011). Chemical analysis of the food is also done to detect the presence of any toxic chemical. Next step is identifying the sources of the contamination by inspecting each step of the whole process starting from harvesting to processing. If any step is not performed correctly or the hygiene is not maintained, then contamination may occur. Medical tests of the food handlers are performed to detect if there are any of foodborne illnesses they are suffering from and the factors responsible for the disease (Panisello, Quantick and Knowles 1999). 2. The nature of the foodborne illness and its severity is largely dependent on the type and the count of microorganism present in it. Some strains of microbes cause health hazard whether the others do not(Logan 2012). A proper microbial analysis can determine the types and number of microorganism present in any sample. If the number of a particular species of microbe is present in excess of its permitted limit or if there is any pathogenic strain, then it can cause a health hazard and the type of disease and the level of risk can be determined accordingly (Mortimore and Wallace 1998). There are several risk factors associated with the handling of food at each processing step and the inspection of each step of food handling is important to detect the errors of a food processing operation, which may help in determining the risk factor and its severity (Panisello, Quantick and Knowles 1999). The type of food material has a significant influence on the kinds of microbes that can grow on it (Centers for Disease Control and Prevention (CDC) 2011). Different food items have a different nutritional composition and according to that, the microbial population varies. So, one can have an idea about the type of disease causing organism by knowing the type of food (Logan 2012). The medical examination of the food handlers detects the type of pathogen by which a consumer might get affected and also determines the type and level of risk associated with it (Powell, Jacob and Chapman 2011). 3. To, The proprietor Flicks Restaurant, Belfast Respected Sir/Madam, Our team has investigated the case of the foodborne outbreak of Flicks Restaurant. Total three hundred cases of the foodborne outbreak have been reported by the people who had consumed the food of Flicks Restaurant. A pathogenic strain of E. coli (E. Coli O157) was found to be responsible for the outbreak. Some individuals suffered a mild gastrointestinal infection while the others have experienced a severe infection with bloody diarrhoea. In order to investigate the source of this pathogenic contamination, our team had an inspection of your restaurant and the staffs who work there. While proceeding with the investigation of this case, our team had to perform some experiments. At first, the sampling of the food items was done followed by swab analysis of all food contact surfaces including the utensils. Among them, it was found that four food samples had an excess microbial count but none of them were E. coli positive. However, when the faecal samples of all food handlers were tested, two of them were found to have a positive result with E. coliO157. One of them was noted to have enteric symptoms with severe diarrhoea on 28th September 2012 while working in the restaurant. It was informed that the garnishing of a meal with chopped parsley was done on that day by the staff suffering from diarrhoea. Researchers have found that exposure of chopped parsley can be a potential source of foodborne illness. The people who consumed chicken and gourmet burger also suffered from the disease. A lot of issues related to the hygiene of the restaurant have been noted. The majo r problem is that there are no Hazard Analysis and Critical Control Point (HACCP) documentation on the premises. Poor structure of cleaning and storage of equipment and lack of hand washing soap, wash basins and hand drying facilities are another issues related to food safety. The storage conditions of the food are also not properly maintained. The result of the microbial analysis shows no pathogenic organism but a higher number of total plate count, which indicates that the food was not refrigerated and kept for a long time in this condition. The lettuce had a fungal contamination also resulting from inadequate storage and cleanliness. Some other issues related to cross contamination like storing the processed foods and raw materials together were noticed. After our investigation, the above questions related to food safety have been put forward. We would request you to take some measures to deal with these issues. The primary step against these issues is the proper implementation of HACCP (Hazard Analysis and Critical Control Point). The risks that are to be controlled can be associated with three main factors. The first one is the raw material and water used for the preparation of food. The second one is the condition of the environment where the food is exposed and lastly the health and hygiene of the food handlers (BaÃ…Å ¸, Ersun and KÄÂ ±van 2006). From the receiving of raw materials to the serving of prepared food, every step should be inspected properly as contamination can occur at any stage. At the receiving, the appearance, flavour, texture and other physical properties of the raw material should be checked. Then those are cleaned properly prior to use or store. If they need to be stored, then the storage temperature should be low. Before the preparation of food the working platform and the equipment should be sanitized. Cooking has to be done at the proper temperature and then it is served to the consumer with no delay. The food should be held hot until it is served. Some particular food items like raw fruits, vegetables, fish, meat, milk etc. are very prone to microbial contamination, and they should be handled more carefully. The water used for cleaning or cooking purpose should be treated and free form microbes and harmful chemicals (Youn and Sneed 2003). The next factor of concern is the environment to which the food gets exposed. All the food contact surfaces including the refrigerator should be clean and sanitized. The microbial count of the air is also be maintained for complete hygiene. The equipments should be washed and sanitised after every use (Mortimore and Wallace 1998). There are some certain rules to be followed by every personnel, who are directly involved in food handling operation. If an individual is suffering from some illness, he or she should not enter the processing area. Those who are having an open wound, they should not be allowed to handle food items. Every personnel entering the processing area should be properly dressed in head cover, gloves, apron and shoe cover. Individual should not have any jewellery like ring, bangles, watch etc. Everyone should have their hand washed properly before touching any food item or food contact surface, after using toilet and after every absence from the processing area. Eating, drinking or smoking should be prohibited in the processing area. Every individual related to a food handling operation should be given a proper training about the foodborne illness and the precautionary measures (BaÃ…Å ¸, Ersun, and KÄÂ ±vanc 2006). The implementation of HACCP (Hazard Analysis and Critical Control Point) can be an effective solution to this problem. HACCP is basically a risk management and control system. It has been designed to identify, evaluate and control the hazards related to the food supply chain of any food processing organization (Mortimore and Wallace 1998). The implementation of HACCP is followed by seven steps: to perform a hazard analysis by inspecting each step properly, setting up the critical control points in order o control the hazards, determining the critical limits for each of the contaminants, to establish a monitoring procedure for the critical control points (CCP), developing corrective actions if an operation does not work correctly, setting up verification processes, documenting of the whole process (Robert, Barrett and Sneed 2005). HACCP (Hazard Analysis and Critical Control Point) is basically a quality assurance programme that is set up to provide an approach to control and identify the factors associated with risk. An HACCP team should be formed for proper inspection of the whole process (Soriano, Rico and Manes 2002). In a restaurant, the control points for the microbial hazards are cleaning of raw materials and cooking. So these two processes are done properly. The time and temperature during cooking is maintained carefully depending on the type of food as it is the critical control point for microbial contamination. The implementation of the above HACCP principles needs a proper designing of the processing area (Robert, Barrett and Sneed 2005). Every step included in the flow of food from farm to table has some responsibility related to food safety. HACCP is an effective food safety management tool to ensure the safety associated with each step. Implementation of HACCP can be a profitable option for any organization. Although the primary target of implementing HACCP is to ensure the safety of food, there are also other benefits that can be acquired by the implementation of HACCP (Mortimore and Wallace 1998). An HACCP certified organization increases the confidence of consumers. By reducing the loss of any product or rework, it minimizes the cost of production. By implementing HACCP, the whole process becomes quite simplified because of the record keeping and documentation of each and every detail of a process. A consistent good quality of the food is maintained which increases the customer satisfaction (Soriano, Rico and Manes 2002). By developing and implementing a food safety management system like HACCP voluntarily you can play a protective role to ensure the safety of the food served in your restaurant. Rather than preventing a foodborne illness after its occurrence, it can be avoided by taking the mentioned step to reduce, prevent and eliminate the hazards that can cause someone to fall ill (Robert, Barrett and Sneed 2005). So, for the betterment of the service of your restaurant, we suggest you to implement the above mentioned food safety management system which will result in a considerable decrease in foodborne diseases and will be profitable for your organization with an increase in customer satisfaction. Thank you With regards References BaÃ…Å ¸, M., Ersun, A.Ã…Å ¾. and KÄÂ ±van, G., 2006. Implementation of HACCP and prerequisite programs in food businesses in Turkey.Food Control,17(2), pp.118-126. Centers for Disease Control and Prevention (CDC), 2011. CDC estimates of foodborne illness in the United States.Retrieved March,23, p.2011. Khandke, S.S. and Mayes, T., 1998. HACCP implementation: a practical guide to the implementation of the HACCP plan.Food control,9(2), pp.103-109. Logan, N.A., 2012. Bacillus and relatives in foodborne illness.Journal of applied microbiology,112(3), pp.417-429. Mortimore, S. and Wallace, C., 1998. An introduction to HACCP. InHACCP(pp. 1-11). Springer US. Mortimore, S. and Wallace, C., 2013.HACCP: A practical approach. Springer Science Business Media. Panisello, P.J., Quantick, P.C. and Knowles, M.J., 1999. Towards the implementation of HACCP: results of a UK regional survey.Food control,10(2), pp.87-98. Pierson, M.D., 2012.HACCP: principles and applications. Springer Science Business Media. Powell, D.A., Jacob, C.J. and Chapman, B.J., 2011. Enhancing food safety culture to reduce rates of foodborne illness.Food Control,22(6), pp.817-822. Roberts, K.R., Barrett, B. and Sneed, J., 2005. Status of prerequisite and HACCP program implementation in Iowa and Kansas restaurants: Sanitarians' perspective.Food protection trends,25(9), pp.694-700. Scallan, E., Hoekstra, R.M., Angulo, F.J., Tauxe, R.V., Widdowson, M.A., Roy, S.L., Jones, J.L. and Griffin, P.M., 2011. Foodborne illness acquired in the United Statesmajor pathogens.Emerg Infect Dis,17(1). Scallan, E., Griffin, P.M., Angulo, F.J., Tauxe, R.V. and Hoekstra, R.M., 2011. Foodborne illness acquired in the United Statesunspecified agents.Emerging infectious diseases,17(1), p.16. Scharff, R.L., 2010. Health-related costs from foodborne illness in the United States. Seward, S., 2000. Application of HACCP in food service.Irish Journal of Agricultural and Food Research, pp.221-227. Soriano, J.M., Rico, H., Molto, J.C. and Manes, J., 2002. Effect of introduction of HACCP on the microbiological quality of some restaurant meals.Food Control,13(4), pp.253-261. Youn, S. and Sneed, J., 2003. Implementation of HACCP and prerequisite programs in school foodservice.Journal of the American Dietetic Association,103(1), pp.55-60.