...Journal of Nursing Management, 2000, 8, 265±272 The development of a model to manage change: re¯ection on a critical incident in a focus group setting. An innovative approach M. CARNEY RGN, RM, RNT, FFNRCSI, MBA (HONS) Lecturer, School of Nursing and Midwifery, University College Dublin, Ireland Correspondence Marie Carney School of Nursing and Midwifery University College Dublin National University of Ireland Earlsfort Terrace Dublin 2 CARNEY M . (2000) Journal of Nursing Management 8, 265±272 The management of change: using a model to evaluate the change process. An innovative approach management of change. The Change Management Model may provide nurse managers or change agents with a structured and measurable model for managing and evaluating the change process. A measurement constructs tools to further assist the evaluation process is also described. Background The author argues that certain key variables can be identi®ed which contribute to the successful implementation of change. These variables include critical success factors for change, communication issues, change dynamics that include resistance or acceptance of change, and the variables related to the management of the implementation and evaluation stages of the change process. Key issues Change is a constant in the health care ®eld. Nurse managers must learn to accept change as a normal process and to develop coping and managing strategies for the successful management of change. This acceptance...
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...Methods of Collecting Job Analysis Data A variety of methods are used to collect information about jobs. None of them, however, is perfect. In actual practice, therefore, a combination of several methods is used for obtaining job analysis data. These are discussed below. Job performance In this method the job analyst actually performs the job in question. The analyst, thus, receives first hand experience of contextual factors on the job including physical hazards, social demands, emotional pressures and mental requirements. This method is useful for jobs that can be easily learned. It is not suitable for jobs that are hazardous (e.g., fire fighters) or for jobs that require extensive training (e.g., doctors, pharmacists). Personal observation The analyst observes the worker(s) doing the job. The tasks performed, the pace at which activities are done, the working conditions, etc., are observed during a complete work cycle. During observation, certain precautions should be taken The analyst must observe average workers during average conditions. The analyst should observe without getting directly involved in the job. The analyst must make note of the specific job needs and not the behaviors specific to particular workers. The analyst must make sure that he obtains a proper sample for generalization. This method allows for a deep understanding of job duties. It is appropriate for manual, short period job activities. On the negative side, the methods fail to take note of the mental...
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... Article Review Summary The article that is to be reviewed is Critical Incidents in Practicum Supervision: Supervisee's Perspectives (Trepal, Bailie, & Leeth, 2010). This article must be understood in the context of what practicum experiences provide to those who are required by curriculum to attend. The article sets out to identify any quantifiable evidence about the factors of practicums that are helpful, and crucial for students to experience during that time. This study wants to isolate the positive qualities of practicums so that an informed student can take full advantage of this exposure to their career choice. Although the practicum is a unique exposure for a student and one can gain invaluable experience this article wants to focus on the impact that one's supervisor plays in the benefit of the practicum. Trepal et al. (2010) identifies that “extant research examining perceptions of the effects of supervision on development as counselors is scant” (p.29). Therefore this articles' impact seems crucial to the understanding how best to develop counselors in training. The authors seem to want to prove the hypothesis that good supervision is need for the maximum development of counselors. The article also spends time explaining and putting emphasis on critical incident technique as necessary part of the practicum experience that the supervisor is to provide. These incidents are seen as “self-awareness, professional development, competency, and personal...
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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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...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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...Bulletin The city of Phoenix, Arizona has reported a drastic rise in food-borne illness cases resulting in this public service bulletin. State and local governments responsible for inspecting restaurants, grocery stores, and retail establishments, dairy farms, grain mills, and food manufacturing establishments have identified pathogens in our local food supply. It is reported that 48 million people get sick, 128,000 are hospitalized, and 3,000 people a year actually die from food-borne illnesses. Although the Hazard Analysis Critical Control Point (HACCP) system is in place to provide safe food to the market place, it is essential all consumers take extra care and precautions keeping food safe in the wake of this drastic rise in food-borne epidemic. Pathogens in our food are: • Bacteria in Food • Viruses in Food • Moldy Foods • Parasites in Food • Prions in Food Phoenix has experience and increase in bacteria and virus in food incidents. Bacteria in food can be contaminated before harvested and make their way to the dinner table of unprepared foods. Good agricultural practices can reduce the risk but contamination can also occur during processing, transportation, handling, or storage. It is up to the consumer to learn to handle, store, and prepare food safely to prevent food-borne illness. Viruses in food are the most common causes of food-borne illness, which include bacteria, viruses, molds, and parasites. This can cause flulike symptoms, including...
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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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...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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...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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...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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...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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