Professional meeting report Essay Example | Topics and Well Written Essays - 250 words

Professional meeting report - Essay Example As being a completely new topic for me, the presentation was quite helpful in developing my understanding regarding how I might get confused if I remain focused on following initial illness evaluation procedures such as signs along with symptoms. The presentation also helped me in understanding the fact that the presence of an open mind and close attention to every minute detail might help me in attaining better returns. As a learning outcome, I understood that the place and profession undertaken by an individual also impacts his / her physical and mental conditions as can be appropriately understood from the second case (University of Washington, â€Å"Cultural Relevance in End-of-Life Care.†). In an overall manner, this presentation will certainly aid me in helping the patients suffering with varied diseases from a wider and effective perspective. For attaining this particular objective, I need to evaluate each and every detail about the patients like preferred foods, profession, locality and subjection period to illness. Knowledge regarding aspects such as cultural back ground and financial condition of the patients will also help in enhancing my career as an effective dietician (University of Washington, â€Å"Cultural Relevance in End-of-Life

Approaches to Data Cleaning

Approaches to Data Cleaning Data Cleaning approaches: generally, data cleaning contains several steps Data Analysis: A detailed analysis is required to check what type of inconsistencies and errors are to be resolved. An analysis program should be used along with manual analysis of data to identify data quality problems and to extract metadata. Characterization of mapping rules and transformation workflow: We might have to execute a great amount of data cleaning and transformation steps depending upon the degree of dirtiness of data, the amount of data sources and their level of heterogeneity. In some cases schema transformation is required to map sources to a common data model for data warehouse, usually relational model is utilized. Initial data cleaning phases organize data for integration and fix single –source instant complications. Further phases deal with data/schema integration and resolving multi-source glitches, e.g., redundancies. Workflow that states the ETL processes should specify the control and data flow of the cleaning steps for data warehouse. The schema associated data conversions and the cleaning steps should be quantified by a declarative query and mapping language to the extent possible, to allow auto generation of the conversion program. Along with it there should be a possibility to call user written program and special tools during the process of data transformation and cleaning process. A user opinion is required for data transformation for whom there is no built in cleaning logic. Verification: The accuracy and efficiency of a conversion process and transformation designs should be verified and assessed on a sample data to improve the definitions. Repetition of the verification, design and analysis phases may be required because some faults may appear after performing some conversions. Transformation: Implementation of the transformation phase either by running the ETL process for refreshing and loading a data warehouse or during returning queries from heterogeneous sources. Reverse flow of transformed data: once the single source problems are resolved the transformed data should be overwritten in the base source so that we can provide legacy programs cleaned data and to escape repeating of the transformation process for future data withdrawals. For the data warehousing, the cleaned data is presented from the data staging area. The transformation phase requires a huge volume of metadata, such as, workflow definitions, transformation mappings, instance-level data characteristics, schemas etc. For reliability, tractability and reusability, this metadata should be kept in a DBMS-based repository. For example the consequent table Customers holds the columns C_ID and C_no, permitting anyone to track the base records. In the next sections we have elaborated in more detail probable methodologies for data examination, conversion definition and conflict determination. Along with it there should be a possibility to call user written program and special tools during the process of data transformation and cleaning process. A user opinion is required for data transformation for whom there is no built in cleaning logic. The accuracy and efficiency of a conversion process and transformation designs should be verified and assessed on a samp le data to improve the definitions. Repetition of the verification, design and analysis phases may be required because some faults may appear after performing some conversions. Transformation: Implementation of the transformation phase either by running the ETL process for refreshing and loading a data warehouse or during returning queries from heterogeneous sources. Reverse flow of transformed data: once the single source problems are resolved the transformed data should be overwritten in the base source so that we can provide legacy programs cleaned data and to escape repeating of the transformation process for future data withdrawals. For the data warehousing, the cleaned data is presented from the data staging area. The transformation phase requires a huge volume of metadata, such as, workflow definitions, transformation mappings, instance-level data characteristics, schemas etc. For reliability, tractability and reusability, this metadata should be kept in a DBMS-based reposito ry. To maintain data excellence, thorough data about the transformation phase is to be stored, both in the in the transformed occurrences and repository , in precise information about the extensiveness and brilliance of source data and extraction information about the source of transformed entities and the transformation applied on them. For example the consequent table Customers holds the columns C_ID and C_no, permitting anyone to track the base records. In the next sections we have elaborated in more detail probable methodologies for data examination, conversion definition and conflict determination. DATA ANALYSIS Metadata mirrored in schemas is usually inadequate to evaluate the data integrity of a source, particularly if only a small number of integrity constraints are imposed. It is therefore necessary to examine the original instances to get actual metadata on infrequent value patterns or data features. This metadata assists searching data quality faults. Furthermore, it can efficiently subsidize to recognize attribute correspondences among base schemas (schema matching), based on which automatic data conversions can be developed. There are two associated methods for data analysis, data mining and data profiling. Data mining assists in determining particular data forms in huge data sets, e.g., relationships among numerous attributes. The focus of descriptive data mining includes sequence detection, association detection, summarization and clustering. Integrity constraints between attributes like user defined business rules and functional dependencies can be identified, which could be utilized to fill empty fields, resolve illegitimate data and to detect redundant archives throughout data sources e.g. a relationship rule with great certainty can suggest data quality troubles in entities breaching this rule. So a certainty of 99% for rule â€Å"tota_price=total_quantity*price_per_unit† suggests that 1% of the archives do not fulfill requirement and might require closer inspection. Data profiling concentrates on the instance investigation of single property. It provides information like discrete values, value range, length, data type and their uniqueness, variance, frequency, occurrence of null values, typical string pattern (e.g., for address), etc., specifying an precise sight of numerous quality features of the attribute. Table3. Examples for the use of reengineered metadata to address data quality problems Defining data transformations The data conversion phase usually comprises of numerous steps where every step may perform schema and instance associated conversions (mappings). To allow a data conversion and cleaning process to produce transformation instructions and therefore decrease the volume of manual programming it is compulsory to state the mandatory conversions in a suitable language, e.g., assisted by a graphical user interface. Many ETL tools support this functionality by assisting proprietary instruction languages. A more common and stretchy method is the use of the SQL standard query language to accomplish the data transformations and use the chance of application specific language extensions, in certain user defined functions (UDFs) are supported in SQL:99 . UDFs can be executed in SQL or any programming language with implanted SQL statements. They permit applying a extensive variety of data conversions and support easy use for diverse conversion and query processing tasks. Additionally, their impleme ntation by the DBMS can decrease data access cost and thus increase performance. Finally, UDFs are part of the SQL:99 standard and should (ultimately) be movable across many stages and DBMSs. The conversion states a view on which additional mappings can be carried out. The transformation implements a schema rearrangement with added attributes in the view achieved by dividing the address and name attributes of the source. The mandatory data extractions are achieved by User defined functions. The U.D.F executions can encompass cleaning logic, e.g., to eliminate spelling mistakes in city or deliver misplaced names. U.D.F might apply a significant implementation energy and do not assist all essential schema conversions. In specific, common and often required methods such as attribute dividing or uniting are not generally assisted but often needed to be re-applied in application particular differences. More difficult schema rearrangements (e.g., unfolding and folding of attributes) are not reinforced at all. Conflict Resolution: A number of conversion phases have to be identified and performed to solve the numerous schema and instance level data quality glitches that are mirrored in the data sources. Numerous types of alterations are to be executed on the discrete data sources to deal with single-source errors and to formulate for integration with other sources. Along with possible schema translation, these preliminary steps usually comprises of following steps: Getting data from free form attributes: Free form attributes mostly take numerous discrete values that should be obtained to attain a detailed picture and assist additional transformation steps such as looking for matching instance and redundant elimination. Common examples are address and name fields. Essential transformations in this phase are reorganization of data inside a field to comply with word reversals, and data extraction for attribute piercing. Authentication and alteration: This step investigates every source instance for data-entry mistakes and attempts to resolve them automatically as much as possible. Spell-checking built on dictionary searching is beneficial for finding and adjusting spelling mistakes. Additionally, dictionaries on zip codes and geographical names assist to fix address data. Attribute reliance (total price – unit price / quantity, birth date-age, city – zip area code,†¦) can be used to identify mistakes and fill missing data or resolve incorrect values. Standardization: To assist instance integration and matching, attribute data should be changed to a reliable and identical form. For example, time and date records should be transformed into a defined form; names and other string values should be changed to lower case or upper case, etc. Text data might be summarized and combined by stop words, suffixes, executing stemming and removing prefixes. Additionally, encoding structures and abbreviations should continuously be fixed by referring distinctive synonym dictionaries or implementing predefined transformation rules.

Essay --

Introduction Cloud computing is the transmission of computing as a competence rather than an industrial good, whereby common means, software, and signs are delivered to computers and other apparatuses as a service over a system (Mell & Grance, 2011). Cloud computing acclaims, characteristically unified, facilities with the transported data, software, and control through a connection. Software as a service (SaaS) is frequently touched with cloud computing. End users have an access to cloud depended claims through a network browser or a light weight desktop or mobile app while the occupational software and facts are deposited on servers at a distant place. Cloud applications attempt to stretch the same or healthier service and presentation than if the software packages were connected nearby on the end-user processors. At the basis of cloud computing is the bigger idea of organization meeting (or Converged Substructure) and communal facilities. This sort of data focused environment permits enterprises to develop their requests up and running earlier, with calmer manageability and fewer upkeep, and allows IT to additional quickly adjust IT resources to encounter changing and unpredictable occupational demand. Cloud Clients Operators access cloud computing consuming interacted client strategies, such as desktop processors, laptops, tablets and mobile. Among these tools, cloud clients depend cloud computing for completely or a mainstream of their requests so as to be fundamentally lack of it. Instances are thin customers and the chrome nooks based on browsers. Numerous cloud submissions do not need precise software on the client and in its place use a net browser to interrelate through the cloud application. With AJAX and HTML5, these... ...asonable. It is also true for traditional/conventional data centers. Therefore countries with promising circumstances like Sweden, Europe and Switzerland are demanding to enthrall cloud computing statistics centers. Energy competence in cloud computing can consequence from energy conscious preparation and server alliance. Though, in the circumstance of dispersed clouds above data centers with dissimilar basis of energies counting renewable basis of energies, a small negotiation on energy ingesting reduction could outcome in high carbon footprint drop. This technology is expected to grow by leaps and bounds in the coming years, and may very well be one of the innovative technologies that spring our civilization into a new era. The speed in which information is being transferred and stored is growing constantly and there is no sign of that slowing down anytime soon.

Workers Trapped After Chilean Copper Mine Collapse” Article Found in the Electronic Reserve Readings

The use of the Career Interest Profiler displayed that I was Teamwork centered portraying a work culture towards: working in a close knit team, working closely with customers and suppliers, lots of interdependence, friendly and supportive colleagues, cooperative and sharing atmosphere. The next trait of the Career Interest Profiler displayed that I was an Expert portraying a work culture towards: varied and ground breaking work, high emphasis on specialist expertise and lots of specialist roles, high engagement-people encouraged to express opinion, innovation, creative atmosphere, control your own work schedule and organization, dynamic an changing environment. The last trait of the Career interest Profiler displayed that I was Supportive portraying a work culture towards: secure, stable environment, clearly defined jobs, goals and expectation, no conflicting demands, considerate management, focus on employee welfare, lots of personal development and feedback, lots of recognition and celebration of success, and fun place to work. The Career interest Profiler reviled that I am a leader whom can work under pressure and also create an employee friendly working environment. A person who put people first and would treat employees the way I want to be treated. As a Navy Officer, Basketball player and today in my career field I’m often counted on to lead people. My approach when working with people has always been to be honest, fair and treat a person with respect and acknowledge the positive in a person because everyone will tell you when you’re doing something wrong. My Strengths in Competencies displayed I was very strong in Innovating, Coping with Pressure, and Adapting to Change. These Competencies top my measuring scale with four bars out of possible five. The Applying Expertise and Adhering to Values on the measuring scale showed two out of five possible bars and the last Competency Strength displayed Strategizing which displayed one out of five possible bars. After reviewing my Strengths in Competencies, it demonstrated to me that I can work under pressure, meet deadlines, and confirmed that I can accept change. This is true because working in my profession the Laws are always changing and the technology is always changing as well. The Work Culture Preferences displayed that I was Artistic, Conventional and Enterprising. It also showed my Career matches being Business and financial Operations, Management, Sales and Related, Legal, Community and Social Service, Personal Care and Service. This is very unique because I gave 6 years to the Military as public service, worked as a Youth Detention Officer, Youth Worker and now for the Department of Veterans Affairs as an Advocate for Veterans. The possible employers that would fit with my provided competencies would be a College, University, High school, Government, City of State Office, Police Department, Prison, Department Store, and Owner of Private business. The possible jobs that would align with my work culture preferences would be a Head basketball Coach, Detective, Police Captain, EEO Officer, and Human Resources Specialist, or Management staff. The ways in which understanding my personal competencies will help me improve my critical thinking skills is to evaluate all information I receive before making a decision on any level. This is best described for me, as receiving all the needed facts before I make any critical decision. My competencies strengths also are utilized in all efforts to help me evaluate an argument. The best example of me using my competencies strengths during an argument is when I’m engaged with a veteran who is irate, and also talking very loudly during an interview for VA benefits at my place of work. I always take control of the situation, by speaking in a much lower tone and always letting the veteran finish his statement. Most often by acknowledging the veteran and having the facts when the veteran is presenting sometimes calms them down.

Filipino Artist Essay

Fernando Amorsolo – Most of his paintings portrayed the Filipino culture, tradition, and customs like Filipino fiestas. He became popular because of his illuminated landscapes and his historical paintings on which you can see the real reflection of a Filipino soul. Some of his major works were: * The Bombing of the Intendencia (1942) * Bataan * Assasination of Governor Bustamanta * The Burning of Manila * Afternoon Mealof the Workers (1939) * Dalagand Bukid (1936) * The Explosion (1944) * The Mestiza (1943) * Maiden in a Stream (1921) * Princess Urduja * Sunday Morning Going to Town * The Rape of Manila (1942) Fabian dela Rosa (uncle of the famous Filipino painter Fernando Amorsolo) He painted more than 1000 artworks which included: * Women Working in a Rice Field * The Death of General Lawton * Transplanting Rice (1904) * La Pintora (1926) * La bordadora (1926) * Landscape with Dark Trees * Marikina Road (1939) * View of Sta. Ana Ang Kiukok was born in Davao, City on May 1, 1931. He was well known visual artist and is considered one of the National Artists of the Philippines. His parents were half Filipino and Chinese. He enrolled at the University of Sto. Thomas and met his mentor and lifelong friend Vicente Manansala. He used certain styles in his paintings like cubism, surrealism, and expressionism. He also painted multiple illustration of Christ’s Crucifixion. * Maningning Miclat was born in Beijing, China on April 15, 1972 but she was a Filipino. She was well remembered because of her bamboo Zen paintings and her poetry. She spoke three languages, Filipino, English and Mandarin. She was a fellow of the University of the Philippines’ National Writers Workshop and Siliman National Writers Workshop. Some of her poetry publications and painting were: * Wo De Shi – The first book of poems published in 1987 * Maningning: An Exhibit of Chinese Brush Works – her first solo show of traditional Chinese painting. * Trouble in Paradise – The second book of poetry which also had won the grand prize from the Art Association of the Philippines. * Voice from the Underworld – A 2001 National Book Award Finalist. Luis Eduardo Aute was born in Manila on September 13, 1943. His father was Spanish and his mother was a Filipina. He traveled at the age of 8 years old. He sang and interpreted the song Las Hojas Muertas (The Dead Leaves). He wrote his first poem at the age of 9 when he got influenced the movie entitled On the Waterfront. Vicente Silva Manansala His masterpieces are Madonna of the Slums, Jeepneys, Kalabaw (Carabao), oil on canvas, 28.5 inches x 38 inches, 1965 Carlos V. Francisco His great works include Blood Compact, First Mass at Limasawa, The Martyrdom of Rizal, Bayanihan, Magpupukot, Fiesta, Bayanihan sa Bukid, Sandugo, Portrait of Purita, The Invasion of Limahong, Serenade, and Muslim Betrothal Juan Novicio Luna His most famous piece, The Spoliarium, for which he won top prize at the 1884 Madrid Exposition, is currently in the National Museum in Manila. Hernando R. Ocampo His major works in the visual arts include Ina ng Balon, Calvary, Slum Dwellers, Nude with Candle and Flower, Man and Carabao, Angel’s Kiss, Palayok at Kalan, Ancestors, Isda at Mangga, The Resurrection, Fifty-three â€Å"Q,† Back drop, Fiesta, Mother and Child, Easter Sunday, and his most acknowledged work Genesis, which served as the basis of curtain design in the Cultural Center of the Philippines Main Theater. His works were exhibited in Washington, New York, London, and Tokyo. Cesar Legaspi His works include Man and Woman (alternatively known as Beggars), Gadgets and Procession. Critics further described that Legaspi â€Å"reconstituted† in his paintings â€Å"cubism’s unfeeling, geometric ordering of figures into a social expressionism rendered by interacting forms filled with rhythmic movement. Damian Domingo He had a photographic memory, was the first Filipino painter who also painted secular subjects. He specialized in taking miniature portrait painting called tipo del pais. These were portraits of Filipinos from higher circles. Reportedly it was also one of those tipo del pais, who yielded his life partner. There are not many works of Domingo preserved. Only two watercolor paintings and three oil -painting. The three paintings are: Nuestra Seà ±ora del Rosario, Catedra S. Pedro Roma and La Sagrada Familia

Ergonomic Redesign of a Tim Hortons Café Franchise

Ergonomic Redesign of a Tim Hortons Cafà © Franchise The safety of workers in the workplace is becoming an important aspect of business. In recent years, the number of employees suing their former employers has been increasing. Many workers sue their former employers for workplace injuries accruing over time. Unlike accidents, the impact of long-term exposure to bad working conditions is difficult to prove.Advertising We will write a custom report sample on Ergonomic Redesign of a Tim Horton’s Cafà © Franchise specifically for you for only $16.05 $11/page Learn More This is because an employer can argue that the employee had an underlying condition, or that the employee condition occurs to many regardless of working conditions. The best way for lawyers on both sides to determine the truth in regards to long-term injuries is by carrying out an ergonomic analysis of the working environment of an employee. This paper presents the findings and recommendations of an ergonomics analysis carried out at Cafes in Canada. The goal of the analysis was to determine whether the working conditions in the fast food restaurants are safe for workers. The specific systems investigated in the exercise were the service lines. Background Tim Horton’s Cafà © began operations in 1964, taking the name of one of the founders, who was a Canadian Hockey player. The company opened several branches in Canada, and later started licensing franchises across Canada and the United States. The franchise agreements did not include any standards regarding work practices the cafà ©s. The result is that each store has variable staff safety standards. The danger with this is that Tim Horton cafà ©s with poor ergonomic practices can destroy the reputation of he Horton Brand, leading to loss of business across North America. In addition, the company will find itself with many cases in court relating to workplace injuries suffered from long-term exposure to poor working conditions. Structure of the Report This p aper has four main sections. The first section looks at the ergonomic problems of workplace design and work practices. It identifies the problems with the workplace design of Tim Horton’s Cafà ©s. The second section deals with an assessment of these problems. The assessment will analyze various facet of the working environment at the Cafà ©. The third section presents the result of the analysis and the final sections identifies redesign consideration that the cafà © needs to make. Problem Identification The main area of interest in this project was the safety of the staff working inside any of the Tim Horton’s Cafà © Franchises in Canada. The staff is very vulnerable to low intensity strain that may accrue into long-term injuries. They do repetitive jobs that involve carrying various loads and using certain postures repeatedly. As pointed out earlier, the concerns identified relate to the long-term impact of repeated exposure to some of the tasks associated with th eir jobsAdvertising Looking for report on business economics? Let's see if we can help you! Get your first paper with 15% OFF Learn More Any Tim Horton’s Cafà © Franchise has a manager, waiters, cashiers, and chefs. The actual number of employees in each cafà © depends on the proprietor. The specific members of staff this analysis focused on were the waiters. Their main job is to take client orders and to fill them. The service model used in Tim Horton’s Cafà ©Ã¢â‚¬â„¢s is predominantly, self-service. The clients buy food from a counters and goes with the food to the eating area. The waiters work is behind the counter, taking the orders and filling them. The tasks a waiter handles are a follows. First, the waiter receives a receipt from the client across the counter. Secondly, the waiter studies the receipt and places it in a receipt box. The waiter then picks the appropriate packaging for the food items required by the client. Thirdly, the waiter picks the food, and packs it. Finally, the waiters place the food on a tray, and hands it back to the client. In many stores, food such as donuts, cakes and pastries are on display racks under the counter. The waiter simply picks the food and packs it. In some cases, the waiter must make an order by asking the kitchen staff to prepare a food item. This is common with burgers and sand witches. The kitchen staff prepares the food items and hands them over to the waiter, who then packs them and hands them over to clients across the counter. The waiters have several pieces of equipment at their disposal when handling their duties. First, they have microwave ovens for heating food quickly. Secondly, they have juice dispensers for fresh juices. Thirdly, the waiters use touch-screen pads to place orders to the kitchen for food items that are not in the display racks at the counter. The major risks that waiters face while working at Tim Horton’s Cafà © include lower back stra in, ankle injuries, and neck injuries. These risks come from the constant bending, turning, and movement of hands while serving customers. The movements a waiter makes between studying a receipt and packing food involves turning, and bending. Repeated turning can put pressure on the ankle joints and the knees. The bending and long hours of standing can lead to back pains. In addition, the constant crouching to pick up food items at the lower shelves of the display counter can also lead to neck pains. This means that the main design principles needed to address these concerns should be those that solve problems associated with repeated stress on the back, ankles and knees, and the neck. Assessment The focus of this project was to explore different ways of making the work of the waiters more convenient using ergonomic principles. This called for an in depth analysis of the tasks and the work done by the waiters. During the process of problems identification, it was possible to identif y the main tasks carried out by a waiter behind the counter. This section deals with an in-depth assessment of these tasks about potential bodily injuries.Advertising We will write a custom report sample on Ergonomic Redesign of a Tim Horton’s Cafà © Franchise specifically for you for only $16.05 $11/page Learn More Procedure The three main methods used to gather information about the operations at Tim Horton’s Cafà © were as follows. First, observation proved very useful in determining how the food service process works at Tim Horton’s Cafà ©. Secondly, interviews with staff proves useful in finding out what their view were regarding the working conditions. They were simple interview simply aiming at finding out what they felt were the biggest challenges associated with their work. The third method was an online review of the view of former Tim Horton’s employees on glassdoor.com. The reviews used in the analysis were all fro m the month of November 2013. Findings The observations took place for a period of two hours on a Saturday evening. This is one of the peak times for the cafà ©. The waiters were aware of the process. The objectives of the process were as follows. First, it was important to develop metrics for use in carrying out ergonomic analysis of the working conditions in the cafà ©. Secondly, the process sought to identify the challenges of working as a waiter in a Tim Horton’s Cafà © of relevance to ergonomics. Thirdly, the observation exercise aimed at finding out how often the cashiers took breaks, and any signs of agitation by clients based on customer service. The main observations made in regards to the time spent on various tasks were as follows. On average, it took a waiter 45 seconds to fill an order. The sizes of orders varied from a single cup of coffee to trays of assorted snacks. Serving single items was the quickest for of service. It took longer to prepare sandwiches a nd burgers. The second observation was that a waiter bends or squats at least twice every five minutes. The main reason for this is the design of the display shelves. If a client ordered something in the shelves, the waiters had to bend or squat to reach it. The third main observation was that the waiters made a 360-degree turn (or equivalent) at least once every five minutes. This usually occurred when clients ordered food that was not in the display shelves. The waiter had to turn to the kitchen window and place the order. Finally, the observations revealed that accessing packaging material broke the serving routine whenever a waiter needed to open a new batch of packaging materials.Advertising Looking for report on business economics? Let's see if we can help you! Get your first paper with 15% OFF Learn More The interviews with the waiters were very brief. They took place just before the waiters left their stations at the end of their shifts. Three waiters were interviewed. The waiters were asked to respond to three questions. The three questions were as follows. What are the most challenging aspects of your job? Are suffering from any recurrent bodily pain that you associate with this job? What changes would you like to see in your working conditions? The answers to the first question were as follows. First, the waiters said that the most challenging aspect of their job was standing for long hours. A normal shift lasted for eight hours. Each of their shifts had at least one peak time. The peak time for the morning shift was between 12.00 pm and 2.00 pm, which coincides with lunch hour. The second peak time was between 5.30 pm to 8.00 pm. During those hours, the waiter said that they have to work on their feet with barely any time to rest. For the slower hours, it is possible to take breaks. However, as long as the waiter is behind the counter, the waiter must remain standing. The design of the area did not anticipate the need for sitting. Secondly, the waiters all reported that they had minor back pain and inflammation of their soles. They also said that they frequently suffer from headaches and dizziness at the end of their shifts, depending on how stressful the day was. When asked about the changes they would like to see in the workplace to make their working environment more pleasant, they said that they would like to have comfortable resting chairs for use during the slow hours of the day. The third aspect of the assessment of the working conditions at the Tim Horton’s Cafà © was an online review using glassdoor.com. Glassdoor.com is a website that collects reviews from former employees on the working conditions of the companies they worked in. So far, glassdoor.com has over 280 reviews from former Tim Horton’s Cafà © employees. The review u ndertaken for this project used the employee reviews posted in the month of November 2013. The format of the data available from glassdoor.com include the duration the reviewer worked at the company, the position they held in the company, and the pros and cons of working for the company. They review also allows former employees to indicate whether they would recommend the company to a friend, and to offer any advice to the senior management. The results obtained that are relevant to ergonomics were as follows. First, the reviewers felt that the best part of working in a Tim Horton’s Cafà © was that it gave someone an opportunity to meet many people, learn about customer service, and grow under the supervision of the managers. On the list of cons, the highest rated negative experience was standing for long hours. Three out of the ten reviewers singled this as their worst experience. Table 1 below shows the cons given by employees to glassdoor.com. Figure 1: Cons of working in a Tim Horton’s Cafe One of the main observations from this review was that standing for long- hours was a source of concern for two employees. These two employees both worked as cashiers in the company. The rest worked in other department. The rest of the issues show that there is a morale problem in the company. Many employees feel that they pay is too low, and that the environment is too stressful. Stress can lead to accidents in the workplace. Too much tension can also affect the quality of customer care in the cafà ©. Results The analyses of the findings made above are as follows Task Analysis The tasks a waiter performs when serving clients are as follows Receiving receipt from cashier Studying receipt and placing it in receipt box (Order confirmation) If food needs preparation, placing order to the kitchen Picking packaging material Picking food item or/and Pouring drinks Placing food items in tray Handing over the food to client These a waiter must complete at le ast six of the eight tasks listed. The options available arise of the waiter does not need to order a food item from the kitchen, and whether not the client want both food and drinks. Table 1: Task Analysis The analysis of the tasks carried out by the waiters revealed several things. The tasks that require the most physical exertion are tasks iv-vii. The previous one do not require much movement in the service area. The first significant task from an ergonomic point of view is the picking of packaging materials. Every order made must be packed for the client. This means that each time a client makes an order the waiter must make this motion before proceeding to the next step. The implication of this task is that minor changes in the position of the packaging materials can result in significant changes in the working conditions of the waiter. It is imperative to ensure that the packing materials are at a comfortable height for each waiter. The second task of interest from an ergonom ic perspective is the picking of food items, either from the kitchen, or from the display shelves. This activity is also repeated severally making it a significant source of strain for the waiters. The third point arising from the analysis of the tasks taking place at the counter is that the waiters make circular motions if the food items ordered are not inside the display shelf in front of the waiter. These circular motions can lead to lateral strain in the ankles especially of the waiter turns in the same direction each time. The final task of interest is placing food items in the tray. While the waiters do this for only a short period, it represents the time when they carry peak lead as they hand it over to the customer, Depending on the size of the order, the weight of the tray can range from 0.5 kg to 4 kg. This is very significant because repeated loading can led to strain and back injury. Diagram 1 below shows a waiter in a Tim Horton’s Cafà © serving coffee. The layo ut of this store is such that the waiter must turn 180-degrees to pick food items placed on the display shelf behind the counter. If a waiter turns in the same direction each time there is an order, they may end up with ankle injuries, or sprains. The second picture shows a young customer squatting to take a closer look at the snacks in the display shelf. A waiter may also need to squat to pick the items in the lower shelves of the display shelf. Figure 2: Inside a Tim Horton’s Cafà © NIOSH Equation The movement that are relevant to the calculation of the NIOSH equation include the movement from the counter to pick packaging materials, and the bending motion needed to pick food items located at the bottom of the display shelf. The display shelf has a number of levels. This makes it more demanding to pick items at the bottom shelf as opposed t items in the higher trays. The measurements taken at the cafeteria showed that the waiters must bend an average of two times every fi ve minutes. The significant measurements needed to find the NIOSH values are given in the table below Average load 0.5 kg Horizontal distance of hands from midpoint 50 cm Distance of the hands to the floor 60 cm Lifting Distance 50 cm Angle of symmetry 45 deg Table 3: NIOSH Parameters RWL = 23 * 0.5 * 0.955 * 0.895 * 0.856 * 0.81 * 1 = 6.82 kg Design Recommendations The analysis presented above opens the way for certain design choices the management of Horton needs to consider. The current design of the workplace can result in long-term injuries. The design choices in questions should help reduce the stress placed in the backs and ankles of the waiters based on the repeat motions they make behind the counter. The design choices are as follows. First, the management of the cafà © needs to consider placing stool behind the counters for waiters to use as they rest. The current design assumes that the waiters do not needs a place to sit because they spend the whole day be hind the counter. This assumption is not correct. Waiters spend a lot of time standing waiting for customers during the off-peak hours. The situation is very different during the Peak hours. In this regard, the management can help to reduce the strain associated with standing for long hours by giving the waiter stools to sit on when the number of customers is low. The type of stool chosen for this task should meet the following criteria. First, it should be high enough for the waiter to sit on it without climbing or first squatting. a situation where the waiter must rise or squat to reach the seat may be counterproductive. This is because repeating this motion many times will only introduce new stress areas. The best solution it to use a height adjustable stool. This will ensure that each waiter can adjust it to a comfortable height. Secondly, the stool should have a backrest, to promote a good sitting posture. Poor sitting postures on stools without backrest can lead to back proble ms. Thirdly, the stool should be able to swivel. This will make it easier to mount and to dismount from the nearest direction. The second element that the management needs to consider is the type of shoes the waiters wear to work. Shoes play a very important role in the way the body distributes loading stresses. One of the reason flat shoes are recommended for pregnant women is that they help them to keep a good posture while walking. This reduces the strain on their backs. Waiters spend very many hours on their feet. This means that one the factors that contribute towards their comfort at work is the type of shoes they wear. In this regard, the management of Tim Horton’s Cafà © should consider introducing a strict policy on the shoes waiters should wear to work. The recommended type of shoes is flat shoes with soft interiors, but with firm rubber soles. a shoe with soft interiors will reduce the pain arising from pressure points associated with tough interiors. The soft int eriors will spread the weight of the wearer across the soles of the feet. This reduces the risk of injury to bones in the feet. Tough rubber exteriors are also very important for two reasons. First, the exteriors should not bulge under the weight of the waiter because that will lead to stress on the ankle joint. Secondly, rubber soles have good grip. This will eliminate the possibility of slipping. In effect, it will eliminate the risk of dislocation while walking in the cafà ©. The third design consideration that the management should make is rearranging the display shelves to reduce the number of times a waiter must bend to pick out items chosen by customers. Several options exist in this regard. The first option is to use a static display shelf for displays, and them to put all the food items in counters, which waiters can reach without bending or squatting. This will eliminate the need to bend. The second option is to determine the position of the food items based in the demand . An analysis of the sale records will reveal the fastest moving items in the cafà ©. These items should be in the highest shelves to reduce the frequency of bending to pick food items. The third option is to eliminate the display shelves all together and find higher shelves for the food items. This will be the most costly option among the ones under consideration. It will require the cafà © to reconstruct its entire counter area. The fourth option would be to use a display shelf that has a conveyer system for lifting food items from the lower shelves to a comfortable height. This option retains the display shelf and all its advantages, and them provides a means of accessing items on the lower shelves while eliminating the need to bend or squat. The fourth redesign option the management needs to consider relates to the placement of the packaging materials. Our analysis showed that the waiters handled the materials in a way that they found convenient. Some of them picked the materi als one by one as needed, while some picked several packages and places them conveniently on the countertop. From this observation, the management should consider aprons designed to hold a limited quantity of packaging materials that can serve about thirty customers. The tradeoff in this case will be between the quantities of packaging materials an apron can hold versus the weight of materials. The advantage that such as apron will provide it that it will eliminate the motions associates with reaching for the packaging materials. This is the most consistent motion the waiters make. Therefore, eliminating it will result in a reduction in long-term injuries. The second advantage of such as apron is that it will eliminate the challenge of using a common height as a parameter. The counter tops have a fixed height. This height is not ideal for all the waiters, whose heights can vary by up to two feet. The apron will ensure that each waiter has the packaging materials at a convenient heig ht. A variation of this idea is to use a belt like the one technicians use for their tools to hold the packaging materials. Budget The cost these measures are presented in the table below. Options Description Cost ($) Counter Stools 5 Resting Stools @ $500 for ensuring the waiters have a place to sit during off-peak hours. 2500 Implement use of appropriate Shoes Hire consultant to find out the best shoes for the purposes. Buy 10 shoes for the [emailprotected] $50 500 Display Shelves Cost of construction of new shelves for food display 1000 Change order of items in the display shelves to bring fast moving items neat the top Nil* (This can be done internally using existing personnel) Install Shelves with conveyors to eliminate bending and Squatting 2000 Giving Waiters Aprons that can store packaging materials Cost of Aprons or Belts @ $20 200 Table 4: Implementation Cost of Ergonomic measures While this report concentrated on the impact of the physical working envi ronment, it is important to note that the motivation of employees also plays a role in the safety of the workplace. This means that Tim Horton’s Cafà © needs to address the other issues such as poor remuneration and feelings of boredom at work. These are leading causes of accidents in many companies. The total cost of implanting the measures proposed will vary depending on the specific measures chosen by the company. References Clute, B. (2012). An Eye on Ergonomics. Automotive Design Production , 42-43. Glassdoor. (2013). Tim Hortons Reviews. Web. Mallon, J. (2012). Dont Just Manage Musculoskeletal Disorders, Drive Performance through Ergonomics. EHS Today , 55-57. Middlesworth, M. (2013). A Step by Step Guide to Using the NIOSH Lifting Equation for Single Tasks. Web. Walters, D., Frick, K., Johnstone, R. (2011). Regulation Workplace Risks: A Comparative Study of Inspection Regimes in Times of Change. Cheltenham: Edward Elgar Publishing.

Free Essays on Truman And The Atomic Bomb

President Truman’s decision to attack Japan with atomic bombs changed the world forever. There were many internal and external forces that led him to use such extreme force. This paper will examine the factors that led to President Truman’s decision to attack Nagasaki and Hiroshima, as well as look at the positive and negative factors of the alternatives to answer whether these actions were necessary. There were many different aspects of the war in Japan that led President Truman to use the atomic bombs. After Roosevelt’s death on April 14, 1945, one of Truman’s main concerns was to continue in Roosevelt’s footsteps and follow his example. He wanted Roosevelt’s legacy to continue and end the war as soon as possible with the smallest amounts of American casualties. Truman â€Å"inherited from Roosevelt the strategy of keeping American losses to a minimum, and he was committed to carrying it out for the remainder of the war† (p.9). Not only did Roosevelt’s policies influence him, but his own personal war experience affected him as well. Truman had served in World War I as an artillery captain, and saw all of the gruesome aspects of war, including seeing his comrades being slaughtered by the enemy. This helped Truman empathize with the soldiers and try to get them out of Japan as quickly as possible. Another reason Truman used the atomic bomb was the strong will of the Japanese to continue on with the war. Even once they realized defeat was inevitable, the Japanese planned to continue on until the very end. On June 8, 1945 the Japanese Emperor Hirohito â€Å"agreed to the military’s call for an all-out resistance to an American invasion† (p.31). The Japanese were prepared to face significant losses until they could surrender to less harsh consequences. The main concern of the Japanese was to keep their emperor in power. The Japanese emperor was the most highly regarded figure in Japan, and none of the Japanese were prepa... Free Essays on Truman And The Atomic Bomb Free Essays on Truman And The Atomic Bomb President Truman’s decision to attack Japan with atomic bombs changed the world forever. There were many internal and external forces that led him to use such extreme force. This paper will examine the factors that led to President Truman’s decision to attack Nagasaki and Hiroshima, as well as look at the positive and negative factors of the alternatives to answer whether these actions were necessary. There were many different aspects of the war in Japan that led President Truman to use the atomic bombs. After Roosevelt’s death on April 14, 1945, one of Truman’s main concerns was to continue in Roosevelt’s footsteps and follow his example. He wanted Roosevelt’s legacy to continue and end the war as soon as possible with the smallest amounts of American casualties. Truman â€Å"inherited from Roosevelt the strategy of keeping American losses to a minimum, and he was committed to carrying it out for the remainder of the war† (p.9). Not only did Roosevelt’s policies influence him, but his own personal war experience affected him as well. Truman had served in World War I as an artillery captain, and saw all of the gruesome aspects of war, including seeing his comrades being slaughtered by the enemy. This helped Truman empathize with the soldiers and try to get them out of Japan as quickly as possible. Another reason Truman used the atomic bomb was the strong will of the Japanese to continue on with the war. Even once they realized defeat was inevitable, the Japanese planned to continue on until the very end. On June 8, 1945 the Japanese Emperor Hirohito â€Å"agreed to the military’s call for an all-out resistance to an American invasion† (p.31). The Japanese were prepared to face significant losses until they could surrender to less harsh consequences. The main concern of the Japanese was to keep their emperor in power. The Japanese emperor was the most highly regarded figure in Japan, and none of the Japanese were prepa...