Apple Strategic Managment Case Study Example | Topics and Well Written Essays - 500 words

Apple Strategic Managment - Case Study Example With declining stock values, Apple has planned to introduce a lower-priced iPhone that will effectively compete in the smartphone market and rejuvenate the once giant of the iPhone industry (Apple Inc). This paper aims at evaluating the business and market aspects of the lower cost iPhone with respect to the target price, the target manufacturing cost, and the estimated gross profit.Since Apple used over USD 150 million in designing and manufacturing the iPhone 5, the lower cost iPhone will not incorporate most of the smartphone apps that the iPhone 5 uses. For example, the lower cost phone will run on a simple Android system with internet settings operating under the EDGE network. These will significantly reduce the initial manufacturing cost to just about USD 40 million with the first batch producing over 300,000 units of the iPhone. This will mean that the manufacturing cost of each unit of the lower cost iPhone will be USD 217, which means that every unit of the lower cost iPhone sold will fetch in a gross of USD 133 (United States Securities and Exchange Commission).Estimated gross profitFrom the figures above, it is clear that Apple will target an annual sale of USD 105 billion. Since gross profit is obtained by subtracting the cost of sales from the net sales, the estimated gross profit for the lower cost iPhone will be USD 65 billion. This strategic iPhone will definitely revive the declining profit margin in Apple’s iPhone market as well as stabilize its stock market (Apple Inc).

The independent variable Essay Example for Free

The independent variable Essay Learning is a relatively permanent change in behavior or in behavioral potentiality that results from experience and cannot be attributed to temporary body states such as those induced by illness, fatigue, or drugs. (Hergenhahn Olson, 2005, pg 8) Learning can occur from experience, classical conditioning or operant conditioning. (Hergenhahn Olson, 2005) Aristotle theorized through his laws of association that information can be recalled through contiguity, similarity or contrast. (Hergenhahn Olson, 2005) Using the frontal lobes of our brain the information can be manipulated to form ideas or thoughts both directly or abstractly from the knowledge that is stored in longterm memory. Learning is studied by the potential change or observable change in behavior. Studying the change in behavior provides researchers with an observable, measureable subject matter that is necessary in behavioral science. (Hergenhahn Olson, 2005) The behavior is studied by identifying the variables. The relationship between the stimuli and the responses is the theoretical process called the intervening variable. (Hergenhahn Olson, 2005) The dependent variable is the behavior. (Hergenhahn Olson, 2005) The independent variable is what causes the change in behavior. (Hergenhahn Olson, 2005) The complexity of human thought behavior makes it difficult to study learning. Because of this most learning studies are performed on animals. (Hergenhahn Olson, 2005) One exception would be Ebbinghaus who studied the relationship between learning irrelevant information like nonsense syllables and relevant information like Byrons Don Juan. (Hergenhahn Olson, 2005) Ebbinghaus studied himself and methodically recorded the amount of times it took to master nonsense syllables and syllables that were familiar to theorize the associative process in learning. (Hergenhahn Olson, 2005) Psychologists like Skinner and Pavlov used animals to study the learning process. Pavlov studied learning in dogs through classical conditioning. Classical conditioning is where a conditioned response is used to cause a change in behavior. Pavlov documented a dogs unconditioned response to food which is an unconditioned stimulus. Dogs have a predisposition naturally to start salivating when food is introduced. This condition is innate and similar to  a persons reflex of pulling his or her hand away from a hot stove. Pavlov also showed that a condition stimulus like the sound of a bell alone will not cause a dog to salivate. Pavlov added a conditioned stimulus, the sound of a bell, to the unconditioned stimulus of introducing food. After repeating the conditioned stimulus several times the dogs learned that when the bell sounded that food was going to follow so the dogs would start salivating as soon as they heard the sound of the bell even if no food was presented. (Willingham, 2007)Skinner studied learning through operant conditioning. Operant conditioning is different than classical conditioning because a choice is involved. The dogs did not have a choice but to salivate to the sound of the bell, but in operant conditioning a person would make a choice such as not eat fish if it has made them sick on a prior experience. Skinner used a skinner box made of Plexiglas with a grid floor that can be electrified and a lever that can be pressed that will deliver food to the animal, usually a rat, inside the box. (Hergenhahn Olson, 2005) The box was used to test escape conditioning or avoidance conditioning. Escape conditioning occurs when the animal inside the Skinner box is given a negative stimulus, an electoral shock from the floor of the box, and the animal has to perform a behavior such as climbing onto a small shelf to turn off the shock stimulus. (Hergenhahn Olson, 2005) Avoidance conditioning is a signal is activated just before the electric shock to get the animal to jump onto the shelf to avoid being shocked. (Hergenhahn Olson, 2005) In both of these scenarios the animal makes a choice as a result of the conditioned stimulus. Learning is the process in which knowledge is stored in memory. Aristotle first formulated the law of association to show a correlation between retrieval of nonfunctional knowledge. The law of similarity is the recalling of similar experiences or objects. (Hergenhahn Olson, 2005) The law of similarity would be when a person learns something during training and later comes across a similar event or interaction. He or she would reinvent what was learned and apply it to the task or interaction based on his or her similar knowledge. (Fenwick, 2000). The law of contrast is recalling the opposite of something. (Hergenhahn Olson, 2005) The law of contiguity is recalling something that was experienced at the same time as something else.  (Hergenhahn Olson, 2005) These laws of association give a basis of cognition. A person goes to a fine dining restaurant and orders a tray of signature cheese spreads for the fresh baked bread. When the waiter brings the spreads the person hears the waiter express the imported quality, sees the display of the variety of spreads and the texture, smells the aroma, and taste the spread to be all that the waiter described. A year later the same person sees the cheese spread on the menu and recalls the contiguity of memories being stored about the smell, taste, texture and quality of the cheese and uses the knowledge to make a decision if he or she wants to order it again or not. References Fenwick, T. (2000). Expanding Conceptions of Experiential Learning: A Review of the Five Contemporary Perspectives on Cognition. Retrieved from http://aeq.sagepub.com at Apollo Group Inc. Hergenhahn, B., Olson, M. (2005). An Introduction to Theories of Learning (7th ed.). Upper Saddle River, NJ: Pearson Prentice HallWillingham, D. T. (2007). Cognition: The thinking animal (3rd ed.). Upper Saddle River, NJ: Pearson/Allyn4 Bacon.

Abortion: Where Has Morality Gone? :: abortion argumentative persuasive argument

Joan Didion's essay, "On Morality," poses the question, "What is 'right' and what is 'wrong,' what is 'good' and what 'evil'?" (182). In today's society, often times many people do not even consider this question before taking action. Morality has become a gray area in which morality can scarcely be defined. For instance, Merriam Webster's Collegiate Dictionary defines morality as "the quality of being in accord with standards of right or good conduct." However, everyone has a different opinion of right and wrong. This difference of opinion on what is moral causes many disputes such as in the topic of abortion. Some people believe it is a woman's prerogative to choose whether or not to have a child, while still many others believe it is "morally" wrong. On the other hand, there are moderates who disagree with the idea or the morality of abortion, but agree that there are certain circumstances that should give the woman the option. Since abortion is essentially th e killing of an unborn child, why are women who abort not convicted as murderers; just as women who kill their children face such charges? Morality should be a standard at all times and abortion should be no exception. In fact, abortion is destroying the life of a child; therefore, it should be considered morally wrong, except when extenuating circumstances leave no other choice for the woman. While deciding whether to be pro-life or pro-choice, many people consider the moral aspect of abortion and its consequences. On the pro-choice side, a woman should have the right to choose whether or not she wants to give birth. The argument is that it is her body and she is the one who will have the responsibility of caring for that child. The problem, however, with this argument is that it does not take into consideration whether abortion is right or wrong, and it does not deal with the morality of the issue. However, the arguments of the pro-life side may be more correct simply because they make a moral judgment. In Merriam-Webster's Collegiate Dictionary, abortion is defined as the "termination of a pregnancy often accompanied by, resulting in, or closely followed by the death of an embryo or fetus.

Sphere :: essays research papers

Sphere   Ã‚  Ã‚  Ã‚  Ã‚  Sphere, by Michael Crichton (Ballantine Books, New York, 1987) is an exciting and unpredictable novel. The transformations between the introduction, rising action, climax and ending are almost perfect.   Ã‚  Ã‚  Ã‚  Ã‚  As the wire snagged something, the crew laying the wire on the bottom of the Pacific realized there was a problem; there were no shipwrecks on the chart. The military got a hold of this information and were sent to investigate. They put together a group of people ranging from a mathematician to a psychologist. They called in Norman Johnson to lead the team; he was a psychologist who had dealt with many disasters in his years. He comes in to comfort eyewitnesses who can’t deal with the sight and helps victims and family members deal with the loss of friends and family.   Ã‚  Ã‚  Ã‚  Ã‚  Norman was called one day and told there was an emergency and that they wanted him to come in and work. He suspected that it was another plane crash; he knew he was wrong when he was loaded onto a military helicopter. He flew over the Pacific Ocean for what seemed like days. Hours and hours of blue water was ended with a speck of a ship that turned into a whole fleet of military vessels. He knew that this was no ordinary plane crash. The introduction of the book is very grabbing, it makes you want to keep reading on until you finish. As the rising action starts to take off you feel as if you were in the same world as Norman, Beth, and Harry, the three main characters. You start to feel claustrophobic as you read about how confining the underwater habitat is. They battle with giant squid, thousands of jellyfish and squid eggs, and so on. The eeriest part is when they go to board the giant spacecraft. They arrived at what they thought was an entrance point and located some type of control panel.   Ã‚  Ã‚  Ã‚  Ã‚  By now they had determined by the size, shape, hull strength, and how think the coral was covering I, that it was that we didn’t have the technology at this time to build a vessel like this, and that it has been there for a very long time. Therefore they determined that it was some sort of alien spacecraft. They open what they thought was the control panel and it was all in English! Barnes, the captain, pushed the â€Å"Open† button and a door opened, they walked in and the door closed.

Food Trend 2013

Techno, the nation's leading foddering research and consulting firm, brings together the best Judgments of its consultants and editors to peer ahead to food trends that may significantly impact the restaurant industry in 2013. These expert insights are based on site visits evaluating the restaurant scene in cities across the country as well as interviews and surveys of operators, chefs and consumers, backed up by qualitative data from its extensiveDigital Resource Library and quantitative data from its vast Monitored database. Some of these developments are mainstream trends among major players, others are edgy urban movements that may or may not spread to the wider American public, and some are in the process of evolving from leading-edge to mainstream. 1. Vegetables take their star turn. As more diners discover the Joys of occasional meatless meals, the flirtation with vegetarian fare evolves into flexibility fascination with actual vegetables.That meaner not only innovative salads but creative reservations of roasted or steamed veggies, even the assertive ones like carrots, kale or Brussels sprouts. Vegetables at the center of the plate are welcomed by diners†who continue to seek fresh, local, healthful fare†and operators squeezed by rising costs for proteins. 2. Great grains. Recognized as nutrition powerhouses† packed with protein as well as texture and full, rich taste†grains are also playing star roles on trendy menus. Dishes like pollute, couscous or bulge are central to some of today's hottest ethnic cuisines.And a number of grains† quinoa, amaranth, little, wild rice, corn, oats and buckwheat†do not contain gluten, so they're being nudged to the fore as part of the movement to gluten-free eating. 3. Chicken surprise. Yes, chicken is ubiquitous thanks to its always-reasonable price and remarkable versatility, but now it's actually trendy as well. New quick-service and fast-casual fried-chicken concepts are popping up , offering Southern or spicy takes on a classic. And now that Latin-accented marinated chicken has established a niche, African pert-peer chicken may be next. . Snacking nation. Habits of around-the- lock eating, the street-food/food-truck craze, consumers' demand for flexible portions and prices, and operators' need to move beyond price-cutting on core menu items all combine to make snack fare a key trend. Taps, mezzo and upscale bar bites in full-service restaurants are matched by flavor novelties in limited-service restaurants, from Spicy Chicken Incites at McDonald's and Chicken Littlest at KEF to mini corn dogs at Jack in the Box and cheesecake bites at SONIC. 5. More is more.On the other hand, there's an opposite value-as-volume movement. Look for more eels like Pizza Hut's Big Dinner Box (two pizzas with multiple sides) or Olive Garden's Dinner Today & Dinner Tomorrow (a dine-in meal plus a to-go meal), as well as multi-course feasts for two, four or more†even whole-hog pig roasts. 6. Traditional and contemporary diners and delis for inspiration. We'll see a proliferation of premium diner- and deli-inspired meaty sandwiches, full-flavored soups, even pickles†from traditional dill cues to pickled red onion. . Noodle-shop noodles. Ramee done right is a long way from dorm fare; it's nutritious, subtle, satisfying and redolent of exotic Far East street markets. Look for Ramee, don, sobs, cellophane and rice noodles to show up in hearty layered bowls, fragrant soups and even mixed-texture salads, not only in a burgeoning number of big-city noodle shops but in seafood and varied-menu restaurants as well. 8. South America†the next frontier.Just as diners who love Asian fare have explored beyond Chinese to develop a taste for Thai and Vietnamese, those who favor Mexican are now looking south†all the way to Brazil, Argentina and Peru. We'll see mainstreaming of South American-style grilled meats, chummier sauce, achieve, South American-As ian suasion seafood dishes and iconic drinks, from Brazier's chaplain to Peer's Pico sour. 9. Fast casual goes globe-trotting. Success in the exploding fast-casual sector is no longer limited to bakery cafà ©Ã‚ ©s and Mexican concepts.Build-your-own-better-burger chains and gourmet brick-oven pizza restaurants have been on the rise for some time, but now we're also seeing more ethnic foods and flavors†from American barbecue to Southeast Asian soups and sandwiches to Mediterranean and Middle Eastern fare. 10. Restaurants thirsty for differentiation turn to beverages. Trends include fresh fruit (especially tropical fruit) beverages; natural energy drinks; housemate sodas; cocktails made with candy-like flavored vodkas; microdensitometer liquors that promote drinking locally; regional craft brews starring in beer-and-food pairings; and the rise of hard ciders.December 4, 2012 wry. Restaurant. Org by Monika Stevenson WHAT'S HOT 2013 Chef survey When asked how to best handle the i ncreasing cost of ingredients, one-third (32 percent) said changing menus, one-quarter (25 percent) said adjusting plate composition, and another quarter (24 percent) said exploring new sourcing options. Only 4 percent said that raising menu prices is the best strategy. Just over one- quarter of the chefs (27 percent) ranked tablet computers, such as pads, as the hottest technology trend in restaurants in 2013, followed closely by semaphore APS (25 percent).Nineteen percent said mobile/wireless/pay-at-the-table options will be the hottest tech trend. Highlighting that the restaurant industry is one of opportunity for advancement and entrepreneurship, nine out of 10 (89 percent) of the chefs started their foddering career at entry level, with dishwasher, busses, line cook and prep cook being the most common first Jobs. Rounding out the top 20 hot menu trends are: 11. Farm/estate Branded Items 12. Non-wheat noodles/pasta (e. G. Quinoa, rice, buckwheat) 13. Non-traditional fish (e. G. Bronzing, Arctic char, scrambled eggs, coconut milk pancakes) F 15. Tit/vegetable children' side items 16. Health/nutrition as a culinary theme 17. Half-portions/smaller portions for a smaller price 18. House-made/artisan ice cream 19. Black/forbidden rice 20. DOD trucks F For complete What's Hot in 2013†² survey results, visit http:// www. Restaurant. Org/footrests The National Restaurant Association's â€Å"What's Hot in 2013† survey of more than ,800 professional chefs – members of the American Culinary Federation (ACE) – reveals that children's nutrition and local sourcing will continue to be the hottest trends on restaurant menus.The chefs also said the best ways to address rising food costs are change menus, adjust plate composition and explore sourcing options. The top 10 menu trends for 2013 will be: 1. Locally sourced meats and seafood 2. Locally grown produce 3. Healthful kids' meals 4. Environmental sustainability as a culinary theme 5. Children' s nutrition as a culinary theme 6. New cuts of meat (e. G. Denver steak, pork flat iron, trees major) 7. Hyper-local sourcing (e. G. Restaurant gardens) 8. Gluten-free cuisine 9. Sustainable seafood 10. Whole grain items in kids' meals Items that received the highest scores as waning trends (I. . Yesterdays news) are: froth/air/foam, Ramee, gazpacho, â€Å"fun-shaped† children's items, mini- burgers/sliders, flavored/ enhanced water, bacon-flavored chocolate, flavored popcorn, fish collars, and desserts with bacon. Items that received the highest scores as perennial favorites are: Italian cuisine, hamburgers/cheeseburgers, egg dishes, French toast, barbecue, fruit desserts (cobbler, pie, tart), comfort foods, rolling, milkshakes and Mexican cuisine. Also included in the survey were questions about technology trends, rising food costs, and nutritious recipes.More than half (55 percent) of the chefs said they always make efforts to adjust dishes and recipes to be more healthful , while 37 percent said they cook with nutrition in mind, but that not all recipes are easily adjusted. For more menu ideas you can use, ask your Marketing Associate about Mix it Up! And be sure to download Scads Chef Ref app for your tablet or smart phone, free for Android and Apple ISO. Http://chef. Cisco. Com 3 www. Bodleian. Mom The Food Channel has released its 2013 Trends Forecast – the top ten food trends we see for the coming year.This report is compiled in conjunction with [email  protected] and the International Food Futurist† Here's a look at what we see happening in the world of food for 2013.. 1. Castrating New Food Concepts. Yes, Streakier, Expounded and other grounding sites have been around a while, but we see them really kicking it up to a new level in the food and hospitality arena in the coming year. Got a new food product idea, or want to build a new restaurant? Go for it, and make it a cordilleras. . Smoking' Hot. Some people call it the new bacon , and beverages†is big and getting bigger.At the dinner table, it's going way beyond barbecue, and the trend is spreading. We're starting to see things like smoked cocktails, smoked olive oil, and even smoked water. Nordic/Scandinavian cuisine is one to watch in the coming year, too, and you'll find a variety of smoked food choices driving that trend. 3. Home Bakers Hone Skills. High-end specialty bakery products are becoming widely accessible for home use. It's never been easier to get professional restaurant quality ingredients and supplies. At-home bakers have found a new way to make what used to be hard†¦ Well, if not easy, at least easier.Thanks to new parchments, new pans, new recipes, and tutorials, baking up fancy pastries at home is becoming a more realistic goal. Premium French pastries are getting incorporated into more desserts and into more breakfast/brunch items, and more people embracing the idea for home cooking. The French Pastry School of Kennedy-King Co llege in Chicago is expanding for those thinking about going Pro, as well as some who are simply serious about getting really good at it. 4. The Fix Is In. PRI-Fixed, That Is. No choice† is becoming the new choice when it comes to dining out.The European-style PRI-fixed (fixed menu) restaurant policy is making its way to American shores. Fine dining establishments offer a limited range of set choices, and are holding firm on no substitutions. It's trickling down to the casual dining segment, too. Chains are bundling a selection of appetizer-entry ©e- dessert three-course meals for two–for a value price. 4 5. The Rise of the Supermarket Concierge. Grocery stores have executive chefs, offer cooking classes, and have specialists who can direct you to the best cheese, best meats, and best baked goods.We began to see it a few years ago when we predicted the rise in butchers, and it's gone beyond. Cooking classes are everywhere – sponsored by grocery stores, private caterers and restaurants of all sorts. The supermarket concierge is the next logical step in the progression. (Photo of Chef Chadwick of Why-Eve) 6. Brunch Becomes the New Fourth Meal. The late-morning meal that usurps breakfast and dinner is becoming the hot new meal occasion. You can find eateries that feature karaoke during brunch, or offer a free-flowing Bloody Mary Bar.We found a bowling alley that hosts a brunch, serving such choices as fried chicken, deuterium pancakes and cinnamon toast pizza. So stay up late, then sleep in and enjoy the new fourth meal. 7. Seasonal for All Seasons. Traditional seasons are getting stretched out, with people making things like pumpkin muffins in the summer. The health benefits and the flavor are turning the fall favorite into a year-round flavor in all kinds of dishes. Percent in the last two years. Tomatoes have been an all-year staple for years, but new breakthroughs in agro-science are making the off-season varieties actually worth eating. Then there's the continuation of the canning trend (which we spotlighted last ear), that lets folks enjoy the bounty of summer all winter long. 8. Cooking too Tea. Earl Grey and other tea flavors are starting to be used in cooking. The consumption of tea in general is still growing, and now it's moving beyond beverage onto the ingredient list for some menu items. For one thing, teas have great names and can help spice up a menu in many ways. Look for tea rubs, the way there are coffee and cocoa rubs. Tea†¦ It's not Just for drinking anymore. 9. Comfort Food with an Ethnic Accent.Yes, we still love our meatloaf, roast chicken and Mac ; cheese. But younger generations have expanded what fits into this catalogs category, with an emphasis on ethnic cuisines. Comfort food for the twenty- and thirty-something crowd includes choices like Japanese Ramee, Korean chime, Chinese pot stickers, sun cakes and Vietnamese pooh. Look for new twists in the coming year like Jumbo-sized â€Å"man sushi. † 10. Here's the Skinny. We're finally starting to see the obesity trend level Off bit with a growing number of Americans striving to eat healthier.But a developing subset of the movement to eat smarter is a new desire to be†not Just at a healthy weight† but actually skinny. The â€Å"skinny-fit† trend is moving from a blue Sears category too ay of eating, and some restaurants are responding with tiny portions that cater to this vanity-driven crowd. Will it go too far? 5 www. Restaurant-hospitality. Com Novo. 26, 2012 by Bob Grummet Top Dining Trends 2013: A New Perspective Two food cost-friendly options make this top 10 trends list worth a look. 6. American artisans save you a trip to Europe. â€Å"For years, budding food artisans have sprung up in the U.S. , crafting everything from booze to charcuterie,† SIR declares. â€Å"And as their craze becomes a lifestyle, you can count on every major city to proudly sport local, artisan food destin ations in 2013. â€Å"7. Small plates for me only. Have customers had enough of pass-turnaround dining? SIR tells us small plates meant for sharing will be replaced with smaller, singular servings of meat, veggies or starches for a truly customized dining experience. 8. Savory fruit. Look for fruit used with savory flavors, incorporated as a touch in appetizer, soups and meat dishes. Chefs are fermenting, pickling, drying, dehydrating, salting, grilling, frying and generally manipulating fruit more to get new flavors out of what we are used to eating raw,† says SIR culinary team member and Top Chef Season 5 winner Hoses Rosenberg. 9. No diner left behind. From gluten-free to vegan, more and more restaurants will offer all-inclusive menus and services to accommodate all eaters. â€Å"Gone are the days associate culinary director Aziza Jackson's. â€Å"Chefs who are cutting edge realize this and are planning ahead in the kitchen to have the flexibility to meet the varied requ ests. 10. Popcorn is the snack of 2013. Sweet or savory, the all-time favorite (and healthy) snack will pop up everywhere†in ice cream, as croutons, as a bar snack and more. SIR points to examples from restaurants such as Linger in Denver, which serves complimentary popcorn with seasonings like Cancan Mole and Madras Curry and Dill instead of a bread basket; and Halcyon in Charlotte, NC, which offers salted caramel popcorn croutons atop a North Carolina winter greens salad served with boiled peanut vinaigrette. From a food cost perspective, what restaurant wouldn't want to Jump all over this one?We don't know how many of these trends will make the leap into the mainstream this year. But we've already seen a couple of them gain a foothold on a number of restaurant menus, and we wouldn't be surprised if a few more don't make their presence felt in 2013. Beclouded, CO-based ad agency/food brand consultancy Sterling's Group took a horrors approach to developing its list of sass's top food trends. First, it queried celebrity chefs, product developers and other food world luminaries about what they saw on the horizon. Then the agency's in-house culinary team drew on those findings to compile its list.Here are the 10 dining trends Sterling-Rice Group (SIR) thinks will move from the cutting edge into the mainstream in 2013. 1. Sour gets its day. The American dining scene will explore additional parts of the flavor spectrum beyond sweet, salty and fatty, says SIR. â€Å"Next year we'll have a plethora of tart, acidic ND bitter flavors to choose from as menus feature flavors like fermented cherry juice, varietals vinegars, even sour beer. † 2. Chefs watch your weight. Healthful dining is a perennial entrant on most trend lists, but will we actually see healthful dining manifest itself on menus this year? Butter, bacon, and cream have been chefs' best friends since the beginning of time,† notes SIR. â€Å"But in 2013, chefs will be working quietly beh ind the scenes to make your dishes better for you with ingredients like brown rice, high-fiber grains and vitamin-rich veggie broths. † 3. Asian infiltrates American comfort food. The spicy and fresh flavors of Thailand, Vietnam and Korea take comfort food in a new direction, and this could be the year more restaurant operators position these cuisines as such. â€Å"Expect to walk into a classic American diner and see options like Vietnamese chicken sandwiches, Scratch mayo and Korean-glazed pork ribs. 4. Veggies take over the plate. No longer prepared as Just a side or salad, vegetables will get their chance to star as the main dish this year. SIR points to entrees like the Kohlrabi Burgeoning at AS in San Francisco and the Cauliflower T-bone at Superb Snack Bar in L. A. We know restaurant owners will love he food cost on items like these. 5. Kids' menus grow up. One of these years, a forecast like Grog's†that Mac and cheese and chicken nuggets will take a backseat to kid-friendly versions of adult dining options† is bound to come true. Is 2013 that year? Drinking Your Dinner and Bulge With Your Burger 1 . Drink Your Dinner Is it a food or a drink? Marketers in 2013 will continue to experiment with putting traditionally solid foods into liquid form, while pitching drinks as replacements for solid meals. The moves come as consumers put a premium on convenience. Kellogg Co. Recently rolled out â€Å"Breakfast to Go† shakes ailed as providing a â€Å"nutritious and filling breakfast that helps give consumers the energy they need to get through the busy morning, even if they don't have time to sit at the breakfast table. Meanwhile, PepsiCo is moving forward with plans to put snacks in beverage form. The company has a â€Å"whole range of products in the pipeline that are value-added products that can be snacks made into beverages,† CEO Indri Onion said recently at Beverage Digested Future Smarts conference, according to Bennett. Com. â€Å"A way to grow the beverage business is to take foods and drinking them,† she added. 2. Heat's On Meat Is meat going out of style? Yes, we've heard this one before, but 2013 might be a watershed year for the meatless movement.One reason is that last summer's drought is expected to boost the price of beef and chicken. So consumers will increasingly look for energy from so- called â€Å"new proteins,† says Phil Element, who runs supermarkets. Com. â€Å"A major shift is anticipated in the nation's protein food supply away from meat-based proteins and shifting to meatless proteins like eggs, nut butters, tofu, beards, legumes, with an increase in awareness and consumption of vegetarian and vegan meals,† Mr†¦ Element reported recently as part of his â€Å"Top 10 Food Trend Predictions or 2013. The trend also holds for restaurants. Techno in its 2013 outlook said that vegetables and other meatless options, such as veggie burgers, will continue to evol ve. While major chains may not roll out vegetarian-specific menus in the near term, chains such as McDonald's, Burger King and Wend's have revamped veggie- centric items such as salads. 3. Salad or Fries with that? Though a bulge salad may not be on the menu at McDonald's this year (or any year, for that matter), smaller health-food fast-casual chains are popping up and offering items such as quinoa and Brussels sprouts.It's likely these types of chains will take years to expand, but ones that have only a couple of locations now have already been making waves. Life Kitchen, the brainchild of former McDonald's global chief operating officer and president Mike Roberts, was started in California and offers healthful dishes that include local, organic, healthful fare; the chain also has grand expansion plans. British chain Prà ªt A Manger, which specializes in fresh items that have no preservatives or chemicals, continues to expand in the U. S. , even if it's only in a handful of citie s currently.Local health chains, such as Protein Bar in Chicago, will keel also continue to pop up, though time will tell how far they'll expand. Restaurants Surveyed for Trend Predictions http://www. Factual. Com January 8, 2013 Restaurant. Com, an online restaurant deal resource, has polled 106 restaurants throughout the quick-service, fast casual and full-service segments to gain insight into 2013 culinary trends. Respondents' top predictions for the New Year include: Healthy: Sixty-four percent of restaurants responding accordingly: 80 percent of restaurants say they will add healthier menu items in 2013.Fifty-two percent of restaurants surveyed selected healthy options as he most influential factor in planning their 2013 menus, followed by vegetarian options (39 percent) and gluten-free options (38 percent). Vegetables: As consumers demand healthier options, vegetables will have a more prominent position on menus. Vegetable dishes ranked No. 2 on the list of most popular food t rends for 2013 as voted by the surveyed restaurants, with 43 percent picking them to be an actual trend.For measure, 62 percent of restaurants said they will feature locally- sourced produce this year. Comfort food: In spite of the healthy movement seen elsewhere in the survey, restaurants selected comfort food as the most popular rend for 2013, with 50 percent of respondents selecting it over newer trends such as spicy foods (37 percent), mini foods (34 percent) and small plates (39 percent). Drinks: Specialty cocktails, both alcoholic and non-alcoholic, are thought to be growing in popularity, with 35 percent of respondents selecting them as a 2013 trend.New items: Eighty-five percent of restaurants surveyed plan to add new items to their menus in 2013, though it may come at a price: 70 percent of restaurants expect to raise prices this year. 7 Smoked Tomato, Rosemary, Chile Peppers & Sweet Onion Anise & Cater Faro Grain, Blackberry & Clove Artichoke, Paprika & Hazelnut Flavor For ecast 2013 www. Efflorescent. Com This year, the Flavor Forecast reveals a common thread connecting food cultures around the world. In restaurants and kitchens far and wide, cooks are elevating authentic ingredients through individualized inspirations, modern sensibilities and innovative techniques.The result? A delicious medley of unique flavor experiences that is more creative, more diverse and much more personal. TREND No Apologies Necessary Diving headfirst into sumptuous flavors to enjoy the gratification of a momentary escape FLAVOR COMBINATION 1 . Decadent Bitter Chocolate, Sweet Basil & Passion Fruit An intensely indulgent combo that delights all the senses. 2. Black Rum, Charred Orange & Allspice Tropical getaway; a sultry collision of richness & warmth. 3. Cider, Sage & Molasses A hands-on approach to showcasing the very best of ourselves Rustic and comforting, natural goodness for every meal 4.Smoked Tomato, Rosemary, Chile Peppers & Sweet Onion Smoky, sweet & spicy flavo rs energize handcrafted ketchup, sauces, Jams and more. 5. Faro Grain, Blackberry & Clove Empowered Eating Creating health and wellness harmony through a highly personalized, flexible approach Healthy ancient grain with powerful hits of fruit and spice. 6. Market-Fresh Broccoli & Duke Duke is a blend of cumin, coriander, sesame and nuts. Satisfying flavors and textures, mixing unexpected varieties of broccoli with Middle Eastern spice blend. 7.Hearty Meat Cuts, Plantain & Stick Cinnamon Hidden Potential A waste-not mentality, uncovering the fullest flavors from every last part of the ingredient A new take on meat and potatoes inspiring creative approaches. 8. Artichoke, Paprika & Hazelnut Ingredients you thought you knew invite new exploration to unleash their deliciously versatile starring qualities. . Japanese Status Sauce & Oregano Global My Way Discovering the unlimited flavor possibilities of global ingredients, beyond traditional roles in â€Å"ethnic† cuisines Tangy fl avors of BBC and steak sauce create the next go-to condiment. 0. Anise & Cater (Mexican caramel sauce) Sweet, rich delight transports desserts and savory dishes to new places. 10 18 Top 10 Food Trends for 2013 shine. Yahoo. Com Jan. 7, 2013 By Sherry Franken 1 . Carrots Move over kale and Brussels sprouts. Some of New York City's trendiest and priciest restaurants are already giving carrots pride of place on their menus. At the Auber HCI, super-expensive, four-star Eleven Madison Park, carrot tartars is prepared to order tables. Impel ¶n Cochin on the hip lower east side serves roasted carrots with mole Plano and yogurt to die for.Also up and coming: cauliflower and parsnips! Like to make new friends and have an adventurous palate and big bucks to shell out as these experiences in dining usually cost $100 or much more. 6. No Stir Risotto Quinoa, barley, faro, Israeli couscous are all ultra delicious when they're cooked risotto-style with broth, tomato sauce, or even seasoned water until the grains are plump, swollen and chock full of flavor. But unlike arbor rice, these good-for-you whole grains don't require constant stirring†¦ Just an occasional swipe with a wooden spoon. . Juice, Juicing, and Juicers They're back and more popular than ever! While here at the Good Housekeeping Research Institute, we believe in filling up on firebrick whole fruits and veggies, the world at large seems convinced that Juices concocted of everything from apple to beets to parsley and fortified with healthy doses of kale and wheat grass, will help us all stay healthier and feel better. A Juice emporium is bound to spring up at a shopping center near you. 7. Ash Not a typo. We've all long loved the way smoke complements food†¦. Once the popularity of bacon, sausage, and barbecue. But ash is a new way to give food the primal taste of fire. Chefs are burning vegetables and grains, then pulverize them into a dust and sprinkling it on plates and food. Chicken's trendy†¦ Even more so topped with a layer of hay ash. 3. Family Style Dining When you eat out with with bodies, as I often do, everyone passes their plates around the table so everyone can taste everything†¦ It's a practice I abhor as by the time a dish has gone half way round it's no longer recognizable or appealing. So I

Women in American Society Essay Example

Women in American Society Essay Example Women in American Society Essay Women in American Society Essay As opposed to sex, gender is a socially constructed concept where women and men, male and females are treated in a society. Gender roles are the expectations are those norms and behaviors that a society expects men and women in a certain culture to look like, and the tasks and roles performed by them. In America there have been great changes in the role and place of women in the society and the gender gaps appear to be getting thinner. Women are rising and taking up those positions that were traditionally viewed as masculine like in politics and leadership forums.   In the past women were restricted in a number of ways only being allowed to be obedient housewives, who cooked and cleaned in the houses. Today such roles are played by both genders and women are more liberal in their day to day activities.There is evidence of the drastic changes that have taken pace in the perception of women in the society. However this has had both positive and negative impacts on women. With the fre edom to pursue careers, raising of children has been grossly neglected and hence an upsurge in moral decadence and an emergence of a generation without real touch of motherhood. At the same time divorce rates have increased more than ever and this hurts women psychologically.In today’s contemporary society women have most opportunities than ever before. These have opened doors for many who otherwise would have been locked out and suffered socio-economically. These have had both positive and negative impacts on the women at large. With the burden shared equally among the men and women, equal rights and responsibilities, there has been pressure on women to compete with male folks in job, need for the women to give critical answers to world greatest problems and many end up spending a good portion of their lives in school pursing education to meet their own needs.The changes in gender perception have brought more good than harm in the American society and therefore sustainable r esults such as economic growth and socio-cultural development has been experienced. However vices such as smoking tobacco and marijuana have seen the number of deaths in women related to such increase over time.ReferencesAlica H. E (1987) Sex differences in social behavior: a social-role interpretation, LAWRENCE ERLBAUM ASSOCIATES, PUBLISHERS, New Jersey LondonFaqs.org (2010) Gender roles, retrieved from faqs.org/health/topics/8/Gender-roles.html on 10th July, 2010 at 0030hrs.FAO (2010) what is gender? Retrieved from fao.org/docrep/007/y5608e/y5608e01.htm on 10th July, 2010 at 0030hrs

buy custom Microsoft Access Security and Navigation essay

buy custom Microsoft Access Security and Navigation essay Database security is very important in database management systems. Unnecessary and unauthorized access of a confidential database may lead to the loss of very important information, unnecessary modification of data, theft, deletion and other malicious practices. The cost of losing data and the rising unauthorized access necessitate the need for more security now than ever. In an effort to enhance security of the data, various options have been provided by the database management systems. For Microsoft Access databases the options are inclusive of encryption, using a customer interface, setting up a database password, specifying user level security, setting up a module password, using the MDE format, setting up user and group accounts and assigning those privileges and specifying. User level security is a very powerful tool since it allows for the definition of data that one can access. Workgroup accounts security control gives good performance in a network environment. Using MDE format ensures that the modules and source codes are not readily available to the users. Creating navigation menus allows users to easily interact with the system. This allows them to have access to data with the most convenient speeds and commands. In Microsoft Access the types of navigation menus that can be created include the rollover menu, drop down menu, image background menus, icon menus, links, scroll bars, navigation buttons and record selectors. In designing the menus, there are a lot that need to be taken into consideration. First is the need to consider the users view of the menu. The menu should be able to satisfy the user requirements to a great deal rather that confusing him or her. Secondly, the menu names should reflect the kind of job they do or the part of the database system to be visited. The rollover menus are very good at showing the user his or her current position in the form. The menu should be in a standard format that a user easily recognizes. Buy custom Microsoft Access Security and Navigation essay