...Critical Argument Analysis Gabriel Martinez ENG/215 November 9, 2015 Professor Stephanie Critical Argument Analysis “There’s not a man that can’t be thrown, not a horse that can’t be rode, a bull that can’t be stopped, there’s not a disco that I Coke La Rock can’t rock”. (DJ Coke La Rock 1973) This line spoken by Coke La Rock was the birth of rap and hip-hop music. This one bar made Coke La Rock the very first rapper in Hip-Hop and birthed a new genre of music, we now know today as Rap music. John McWhorter, Opio Lumumba Sokoni, and Desi K. Robinson all have written about their different views and opinions on the good the bad and the ugly of rap music. They all offer different arguments on the effects of rap music. Rap music began as a way for black families to focus on bringing families together and uplifting each other’s spirits in times of heartache and pain. However, now since its humble beginnings so much has changed and developed but the spirit of its heart and soul stays the same. John McWhorter argues in his article, “Mean StreetsTheater,” (2003) on the negativity of rap music and the violence that it promotes. He argues that the violence of rap music is causing the rappers to be murdered. He goes on to say that not only are rappers being murdered but also they’re being murdered in front of their children, exposing their children to the violence. Today in our society many agree with his point of view and are causing...
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...Critical Argument Analysis Essay ENG/215 1/26/2015 Jennifer Rainville | Immigration Control Introduction Illegal immigration is a big problem in the United States. If you ask around where you live you will get so many different views and arguments. Realistically immigration has resulted in the laws having more illegal immigrants live and work here in the United States. I have read three different articles on the pros and cons of illegal immigration. Immigration is becoming a normal thing in the United States and it shouldn’t be. Summary In the article “Let Us Give Thanks to Our Immigrants” by Rupert Murdoch, he shows some evidence to support his agreeing with illegal immigration. He shows support on how they have contributed to the education in America. Whereas in the articles “The Winners in Immigration: Public Prisons,” by Aubrey Pringle, and “Republican Views on Immigration,” by RepublicanViews.org shows support on why immigration is not good for the United States. Murdoch shows that many of the high paying jobs in the United States are held by immigrants or children of immigrants. Whereas Pringle and RepublicanViews.org shows that our government is suffering because of all the illegal immigrants in our country. Argument Murdoch is pro-immigration. He has provided evidence to show why he supports immigration. He also was an immigrant himself and all his family was from Scotland. He does state though that these days it’s hard to talk about the benefits...
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...ABSTRACT: This report explores critical discourse analysis as a theory in rhetoric discourse and speech act and pragmatics. The framework of analysis includes the mixture of my own ideas and theory of various experts such and Aristotle, Tuan Van Dijk, H.P Grice and Robert Dilts. As critical discourse analysis is a very flexible term of social linguistic study and it allows one to go with the own ideas, here I have chosen suitable analytical tool of experts to analyze the two different discourse, one is verbal discourse ( Tryst with Destiny) and second is written discourse ( Toyoda’s statement 2013) and at the end comparison of both discourse. Key words: critical discourse analysis, rhetoric discourse, speech act, pragmatics, social linguistic, tryst with destiny, Toyoda’s statement 2013. INTRODUCTION Critical discourse analysis (CDA) comprises three inter-related processes of analysis which are linked up with three inter-related dimensions of discourse. Three inter-related process of analysis. 1) Text analysis (description) 2) Processing analysis ( interpretation) 3) Social analysis ( explanation) Three inter-related dimensions of CDA. 1) Discourse structure (systematically and explicitly described structure at all level) 2) Social structure (in the context of society) 3) Cognitive structure ( mental cognitive interface) The three dimensions of CDA is coherently related with each other to make up a substantial discourse where mental cognitive...
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...Molly Wilder Professor Barros FYS: Revised essay 1 October 5, 2011 Silence is Power It was a beautiful Sunday morning and the entire church of St. Louis in Batesville, Indiana, was full. There was nothing unusual about the Catholic mass that day—the congregation was alive, music echoed triumphantly, and the sermon was enthusiastic and thought provoking for all. Everything went as it typically does until the end when it was time for the weekly announcements. Instead of news about an upcoming fish fry or a congratulations message for a recently baptized newborn baby in the parish, one of our priests, Father Stephen, came out of the vestibule to the podium. He had recently been “demoted” in his role at the parish, but no one would have expected the extent to which his bitter words would be revealed to the congregation. Father Stephen stood at the podium on the altar while giving his speech of resignation from the parish. It was clear that he was frustrated and annoyed at his recent demotion, and he portrayed this dissatisfaction through a harsh speech. The purpose of this essay is to examine the discourse of the priest’s speech. I will discuss its passionate nature and its brevity--how the speaker conceals information from the listeners and what this means. We will use this evidence to argue how silence demonstrates more power than the actual power the priest possesses. * 1 2 3 1 2 3 “Over the past 25 years of my Priestly ordination and service, I have never...
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...Running Head: QUALITY OF FOOD PACKAGING: ENHANCING HORMEL’S FRESH DELI PACKAGING METHODS Quality of Food Packaging: Enhancing Hormel’s Fresh Deli Packaging Methods Pierre A Daoud psdaoud@gmail.com 480-241-9480 Keller Graduate School of Management Author Note This project paper was prepared for GM 588, Section E, taught by Professor Russell Roberson, Ph. D. February 2012 The Hormel Foods Corporation, currently a Fortune 500 company, has a history of American authenticity. It all began when George Albert Hormel opened a butcher shop in Austin, MN back in 1887. The key historical points in time, as explained by About Hormel Foods (2012) are presented as follows: in 1891 George Hormel established the company as Geo A Hormel and Co in Austin, MN. In 1913 the company expanded to Chicago and then in 1916 to Dallas, and then to Atlanta in 1918. 1926 marked the development of the first canned ham. George’s son Jay became acting president and took over day-to-day operations in 1927 after his father had retired. In 1937 a new innovative product called Spam was introduced into the markets for the first time. In the 1970s and 1980s, manufacturing plants were growing rapidly. A new plant equivalent to 23 football fields opened its doors in 1982, this facility comprised state of the art technology in processing foods. An important marker was in 1986 when Geo A Hormel acquired...
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...quantities. On the other hand, it leads to food poisoning especially for when consumed which may result to losses and heavy litigation costs and damages. This makes it necessary to institute food safety mechanisms during handling and storage. Food safety is a process and not a one-off activity. It is a mechanism that ensures that at every stage, handling and storage is monitored to ensure that no compromises are made. There are a number of systems that are employed to facilitate food safety. For instance, Good Manufacturing Practices (GMP) and Hazard Analysis Critical Control Points (HACCP) are the most commonly used systems of assuring food safety. GMP is a process employed at processing plants to ensure that pre-packaged food is developed in hygienic processes. HACCP strategy HACCP is a program that is widely used in enhancing food safety. It is a system that employs control of temperature at various critical control points. In this case, food is kept at a particular range of temperatures which are considered safe. HACCP is a system that ensures that handling and...
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...MANAGEMENT SYSTEM Food safety is related to the presence of food-borne hazards in food at the point of consumption (intake by the consumer). As the introduction of food safety hazards can occur at any stage of the food chain, adequate control throughout the food chain is essential. You are required to integrate food safety into Environment, Health and Safety (EHS) management system. Please define the following: a. Correspondence or cross reference between food safety and EHS management system. ISO 22000, published on 1 September 2005, is a new International Standard designed toensure safe food supply chains worldwide and the first of a family on food safety management systems. Food safety management systems – Requirements for any organization in the food chain, provides a framework of internationally harmonized requirements for the global approach that is needed. The standard has been developed within ISO by experts from the food industry, along with representatives of specialized international organizations and in close cooperation with the Codex Alimentarius Commission, the body jointly established by the United Nations’ Food and Agriculture Organization (FAO) and World Health Organization (WHO) to develop food standards. Many organizations that use ISO 22000 systems are now choosing to also implement ISO 14001 and OHSAS 18001 compliant systems due to factors such as demands of government regulations, customers, risk management, market requirements and corporate...
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...ethically as well as leveraging their influence as consumers to help outline a social, ecological, animal welfare, food safety, and quality issues. McDonald’s adhere fully to their stringent international food quality and safety issues, and local government requirements. McDonald’s is steadily evaluating their option, whereas in other parts of the country has accomplish introducing looking at how other local businesses manage maintain situation common to the industry. Often McDonald’s consumers’ safety and well-being it is the industry first priority. McDonald’s sustain a rigorous, science-based standards, McDonald’s also evaluate the business critical areas throughout their food chain supply. Their food suppliers have a food safety management systems in place as well as quality assurance program (QAP), proved hazard analysis critical control point (HACCP) plan and catastrophe management, food security as well as...
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...Food Hygiene Assignment Facilities and kitchen staff: * We have 50 rooms which are 75% occupancy midweek and 100% occupancy weekends. * Midweek room turnover is 37.5 rooms @ 89 per room( inclusive of breakfast) = €3,337.50 per day. * We cater for 25 breakfasts on average per day Monday – Thursday. Total for the 4 days =€ 13,350 each week * Weekend room turnover is 50 rooms @ €109 per room = €5,450 per day. * We generally cater for 70% breakfasts per day Friday – Sunday. Total for the 3 days = € 16,350 Totals for year = € 1,544,400 Per Year. Nightly restaurant is only at 25% midweek and 50% weekends occupancy. Revenue for nightly restaurant and bar food have declined recently. Reasons: * At busy times customers have got up and walked out for time reasons. * Food not cooked properly. * Dirty dishes and cutlery. There are 2 pot washes, 4 commie chefs per shift and 2 assistant head chefs 1 head chef = 13 staff in total. Revenue for nightly restaurant and bar food have declined recently and these relates to the HACCP system to breakdown to such an extent that 1. We are in serious breach of Environmental health regulations on numerous points’ Major, Medium and Minor non-conformances. The EHO will be back in 7 days to re-audit the kitchen. 2. Because the hygiene standards are so bad we are in serious danger of having a case of food poisoning. If this happens there will be serious financial, Public relations/Image consequences. Not to...
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...Established Corrective Action to be taken when the Critical Limit has been Exceeded HHACCP1 HBH-1 2:00-300 MWF January 20, 2016 Submitted to: Ma’am Vivien E. Rios Submitted by: Group 5 Ronald H. Schmidt and Debby Newslow2 Under a properly implemented HACCP System, whenever a deviation from a critical limit (CL) for a critical control point (CCP) occurs, there shall be a corrective action. A deviation is a failure to meet a CL. It indicates that a possible food safety hazard may have occurred and that unsafe product may have been produced. Thus, corrective actions must be immediate and must trigger an automatic review of the HACCP plan. Corrective actions and expected actions or outcomes, as defined by different agencies and organizations, are presented in Table 1. The HACCP team should routinely pay close attention to operational trends. This should include tracking the frequency of the process adjustments that are required when operating limits are exceeded. A pattern of exceeding operating limits on a regular basis could serve as a warning that a deviation may be imminent. I. Properties of Corrective Actions * Specific: Corrective actions are required for each affected CCP, and for each and every deviation at each CCP. * Immediate and comprehensive: The time for corrective action is dependent upon the monitoring frequency. All food products affected and produced within the monitoring time period must be brought under control. Holding and storage provisions for...
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...www.dm.gov.ae Food Control Section Public Health Department Dubai Municipality HACCP Guidelines for Retail Premises 2005 2005 www.dm.gov.ae Content 1. Introduction 2. Objective 3. Scope 4. Use 5. References 6. Definitions 7. Pre-requisite Programs 7.1. Management Policy 7.2. Premises & Equipment 7.3. Maintenance & General Cleaning 7.4. Pest Control 7.5. Personal Requirements 7.6. Approved Food & Beverage Suppliers 7.7. Food Flow Requirements 7.8. Temperature Control 7.9. Product Recall 7.10. Sampling & Laboratory Analysis 7.11. Internal & External Events, Banquets or Mass Catering/Retail Operations 7.12. Internal & External Audits 7.13. Prerequisites Programs Review 8. HACCP Implementation for Retail Operators 8.1. Assemble HACCP Team 8.2. Process Description 8.3. Identify Intended Use 8.4. Process Flow 8.5. Construct Flow Diagram 8.6. On-site Verification of Flow Diagram 8.7. List all Hazards 8.8. Apply HACCP Decision Tree 8.9. Establish Critical Limits 8.10. Establish a Monitoring System 8.11. Establish Corrective Actions 8.12. Establish Verification Procedure 8.13. Establish Record Keeping & Documentation 9. Supporting Templates Templates for Retail Operators 10. Regulator Recommendation (Principle 1) (Principle 2) (Principle 3) (Principle 4) (Principle 5) (Principle 6) (Principle 7) Page 4 7 9 11 13 15 36 40 47 52 56 61 64 78 81 84 87 90 93 96 98 100 102 104 106 108 121 123 125 127 129 133 137 T: 04/ 2064220 - F: 04/ 2064264 - E: abdulrahmanmm@dm.gov...
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...QUALITY ASSURANCE TEAM CMC Quality Assurance Team is committed to product quality and safety. Quality Assurance Team share the same objective: to satisfy the stellar taste and criteria in classifying a product that is made with the highest standards. In scheduling food safety audits, CMC Co has sought qualified guidance and support from recognized firms who understand food safety and possess the technical expertise to develop comprehensive solutions to secure our competitive advantage. Our vendors and/or suppliers are regulated with meticulous checks and strict verification processes. All incoming supplies and raw materials must meet FDA compliance regulations to ensure they are correctly branded, unadulterated and of food grade standards. Production processes from receipt of raw material, manufacturing, to shipment and closely inspected to ensure conformity to company and customer standards. Peking Noodle Company pledges to follow through on all processes to ensure our products are safe and of exceptional quality. FOOD SAFETY PROGRAMS STANDARD SANITATION OPERATING PROCEDURES is the common name give to the sanitation procedures in food production plants which are required by the Food Safety and Inspection Service of the USDA and regulated by 9 CFR part 416 in conjunction with 21 CFR part 178.1010. It is considered one of the prerequisite programs of HACCP. SSOP’s are generally documented steps that must be followed to ensure adequate cleaning of product contact and non-product...
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...III. Production and Operations plan Product Design and/or Business model Key Networks -Goldsboro Commercial, Inc. (packaging) -Chocolate Lover, Inc. (chocolates) -Peotraco Industries (flour) -DW Plastic Corporation (straw) -Aquapure (water) -BRS Apartments (warehouse) -Food Bizz (stall) -SM Business Center (location) Key Partners -Emilisa Salih (General Manager) -Shepherd Busto (Operations Manager) -Kimberly Ragasa (Marketing Manager) -Charlene Sorilla (Finance and HR Manager) Key Activities -Supply the raw materials needed. -space for the further processing of raw materials (not included in stall process) -construction of the stall -stall location Key Resources - containers and foils -straws -chocolate bars -flour -water -warehouse -stall -location Value Propositions -Grab N Go snack - all-in-one -Low cost -snack food -new to the snack market, since it provides 3-in-1 snack meal. -innovative packaging -new to the customers but medium barriers to entry because of uncertainty of intellectual property (packaging based from another country) -Quality product making using technologies -Specially made for students. -Cold Drink but hot and freshly made churros, quick punch straw. Customer Relationship -friendly employees that can accommodate customers at any age. -Maintaining cleanliness in workplace -brand establishment Distribution Channels -Intramuros stall -Franchises (if any) -Schools (to be able to get in touch...
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...ukessays.com http://www.ukessays.com/essays/marketing/company-analysis-of-old-chang-kee-marketing-essay.php Company Analysis of Old Chang Kee Need help? ☎ 0115 966 7955 Old Chang kee which is based in Singapore engaged in the manufacturing and distribution of food products in Singapore, Malaysia and Republic of China. It is famous for its Curry Puff and later diverse into as many as 30 products which could be found in its network of outlets distributed around Singapore, Malaysia and Republic of China. Company History The Beginning of Old Chang Kee dated back to 1956 which kick off in a small stall inside a coffee shop located outside the former Rex Cinema along McKenzie Road. Crowd of people were attracted to the delicious pastry stuffed full of curried potatoes, chicken, and a slice of egg and fried with several herbs and spices, which is called Curry Puff. Every individual Curry Puffs were meticulously handmade to ensure the aroma was locked within the Curry puff. In 1986, Han Keen Juan take over the small snack shop upon facing winding up and carry the vision to turn the snack shop into a successful enterprise. SWOT Analysis Strength Strategic location The company owns more than 80 outlets around Singapore, Malaysia and Republic of China, of which 70 outlets are based in Singapore. The company market its range of food products from kiosks along the road to supermarket outlets and shopping malls at every corner of Singapore, thus allowing consumers to gain easy access...
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...ISO 9000 - Quality management The ISO 9000 family addresses various aspects of quality management and contains some of ISO’s best known standards. The standards provide guidance and tools for companies and organizations who want to ensure that their products and services consistently meet customer’s requirements, and that quality is consistently improved. ISO 9001:2008 ISO 9001:2008 sets out the criteria for a quality management system and is the only standard in the family that can be certified to (although this is not a requirement). It can be used by any organization, large or small, regardless of its field of activity. In fact ISO 9001:2008 is implemented by over one million companies and organizations in over 170 countries. This standard is based on a number of quality management principles including a strong customer focus, the motivation and implication of top management, the process approach and continual improvement. These principles are explained in more detail in the pdf Quality Management Principles. Using ISO 9001:2008 helps ensure that customers get consistent, good quality products and services, which in turn brings many business benefits. Certification to ISO 9001:2008 Checking that the system works is a vital part of ISO 9001:2008. An organization must perform internal audits to check how its quality management system is working. An organization may decide to invite an independent certification body to verify that it is in conformity to the standard, but...
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