How Surface Area affects Heat Transfer Essays

How Surface Area affects Heat Transfer Essays How Surface Area affects Heat Transfer Essay How Surface Area affects Heat Transfer Essay I will measure out 300ml of water heated up to 80?C, into a beaker, and dip a sphere of Plasticine into the water. Every 15 seconds I will record the temperature of the water and the Plasticine. When the Plasticine and the water are at the same temperature, I will replace the hot water with tap water. Then I will continue to record the temperature of the water and the Plasticine every 15 seconds, again, until they both reach the same temperature.At this point, I will repeat the experiment so far, but I will change the shape of the Plasticine, so it has a larger surface area, into a star, for instance.The investigation is intended to demonstrate the way in which surface area affects heat transfer, so I will be varying the surface area of the Plasticine. However, the surface area of the Plasticine is only one of the variables, to carry out this investigation accurately I must keep the other variables under my control (volume of water, starting temperature of the water, and mass of Plas ticine), constantly the same.Apparatus.* Clamp stand* 2 thermometers* 1 beaker* 1 mass of Plasticine* Water* StopwatchPrediction.I predict the star of Plasticine will heat up and cool down (transfer heat) faster than the sphere of Plasticine. This is because the star of Plasticine has a large surface area, which means there is a high number of its atoms at its surface, so a high number of its atoms are likely to collide with the waters atoms, conducting lots of energy. Whereas, the sphere of Plasticine has a small surface area, which means not as many of its atoms are at its surface, so only a few of its atoms are likely to collide with the waters atoms, conducting only a little energy.Trial Experiment.My trial experiment proved that Plasticine melted when it reached 53?C. I worked out that 40?C was a more suitable starting temperature for the water, but unfortunately, this means that there will be less energy to transfer.Trial Experiment Results.A= Plasticine with small surface are a.B= Plasticine with large surface area.Time (seconds)Temp of Water A (?C)Temp of Plasticine A (?C)Temp of Water B(?C)Temp of Plasticine B (?C)00:004026402700:154027402800:304028403000:454030403101:004031403201:154032403301:304033403501:454035403602:004036403802:154037403802:304038403902:454038393903:00403903:15403903:30403903:454040A graph to show how the area of a mass of Plasticine affects heat transfer from water.A graph to show how the area of a mass of Plasticine affects heat transfer from water.A graph to show how the area of a mass of Plasticine affects heat transfer to water.My trial experiment did show what I had predicted. To speed up and increase the heat transfer in my experiment I will be using a 1l beaker instead of a 500ml beaker, I will fill it with 700ml of water instead of 300ml, and I will use a larger mass of Plasticine.Obtaining Evidence.A= Plasticine with small surface area.B= Plasticine with large surface area.Time (mm:ss)Temp of Water A (?C)Temp of Dough A ( ?C)Temp of Water B (?C)Temp of Dough B (?C)00:004022402200:304023402301:003923392301:303923392402:003924392502:303924392603:003925382603:303926382704:003926382704:303927372805:003928372905:303929372906:003929373006:303930363007:003831363107:303831363108:003832363208:303832363209:003833363309:303833363410:003833363410:303834363511:003834363511:303834363612:00383412:30383413:00373413:30373514:00373514:30363515:003636A= Plasticine with small surface area.B= Plasticine with large surface area.Time (mm:ss)Temp of Water A (?C)Temp of Dough A (?C)Temp of Water B (?C)Temp of Dough B (?C)00:002035203500:302034203401:002034203301:302034203202:002033203102:302032203003:002031203003:302030202904:002029202804:302029202805:002028212705:302027212606:002026212506:302025212407:002025212307:302025212308:002025212308:302024212209:002024212209:302024212110:00202310:30202311:00202311:30202212:00202212:30202213:00202213:30202114:00202114:30202115:00202115:302020A graph to show how area of a mass of Plast icine affects heat transfer from water.A graph to show how area of a mass of Plasticine affects heat transfer to water.Analysis of my resultsWhen I look at my first graph, I see that as time increases the temperature of the Plasticine with a large surface area and the Plasticine with a small surface area increases, whereas the temperatures of both sets of water decrease. This is because the heat energy from the water is conducted to the Plasticine, causing the Plasticine to have more heat energy and the water to have less heat energy. Not only is the heat energy from the water conducted to the Plasticine, but is conducted to the surrounding atmosphere, as well as the beaker and table. This also lowers the temperature of the water.When I look at my second graph, I see that as time increases the temperatures of the Plasticine decreases, the temperature of water B increases, but the temperature of water A stays at a constant. The temperature of the water B increases because the heat en ergy from the Plasticine is conducted to the water. The temperature of water A stays at a constant, even though the temperature of the water decreases, presumably because the heat energy from the water is conducted to something else.The mass of Plasticine with the larger surface area did heat up and cool down quicker than the mass of Plasticine with the smaller surface area, just as I predicted.My results show that the larger the surface area, the quicker the heat transfer (see my prediction).Evaluation.None of my individual readings seemed to be extremely inaccurate, a few look slightly out of line with my lines of best fit, there is a number of possible explanations for this:* I could only read whole numbers from the thermometer (I would have read 2? instead of 2.3?, etc).* Sometimes I was couple of seconds late taking the readings form the thermometer.* The thermometer was placed at a slightly different distance from the surface of Plasticine A to Plasticine B.Some of the apparat us I used was not totally suitable for its desired purpose. The thermometers did not give the temperature to any decimal places. The Plasticine melted at around 50?C. Some of the waters heat energy escaped from the beaker.If I were to repeat the experiment in ideal conditions, I would make some improvements. I would replace the Plasticine with a substance that has a higher melting point. I would measure the surface area of the Plasticine to find the difference between the large and small surface areas. I would use thermometers that give the temperature to two or more decimal places. And I would repeat the experiment several times to produce more accurate figures.

The History of the Kitchen Blender

The History of the Kitchen Blender In 1922, Stephen Poplawski invented the blender. For those of you who have never been in a kitchen or a bar, a blender is a small electric appliance that has a tall container and blades that chop, grind, and puree food and beverages. Patented in 1922 Stephen Poplawski was the first to put a spinning blade at the bottom of a container. His beverage mixer blender was developed for the Arnold Electric Company and received Patent Number US 1480914. It is recognizable as what is called a blender in the United States and a liquidizer in Britain. It has a beverage container with a rotating agitator that is placed onto a stand containing the motor that drives the blades. This allows drinks to be mixed on the stand, then the container removed to pour out the contents and clean the vessel. The appliance was designed to make soda fountain drinks. Meanwhile, L.H. Hamilton, Chester Beach and Fred Osius formed the Hamilton Beach Manufacturing Company in 1910. It became well known for its kitchen appliances and manufactured the Poplawski design. Fred Osius later began working on ways to improve the Poplawski blender. The Waring Blender Fred Waring, a one-time Penn State architectural and engineering student, was always fascinated by gadgets. He first achieved fame fronting the big band, Fred Waring, and the Pennsylvanians, but the blender made Waring a household name. Fred Waring was the financial source and marketing force that thrust the Waring Blender into the marketplace, but it was Fred Osius who invented and patented the famous blending machine in 1933. Fred Osius knew that Fred Waring had a fondness for new inventions, and Osius need money to make improvements to his blender. Talking his way into Fred Warings dressing room following a live radio broadcast in New York’s Vanderbilt Theatre, Osius pitched his idea and received a promise from Waring to back further research. Six months and $25,000 later, the blender still suffered technical difficulties. Undaunted, Waring dumped Fred Osius and had the blender redesigned once again. In 1937, the Waring-owned Miracle Mixer blender was introduced to the public at the National Restaurant Show in Chicago retailing for $29.75. In 1938, Fred Waring renamed his Miracle Mixer Corporation as the Waring Corporation, and the mixers name was changed to the Waring Blendor, the spelling of which was eventually changed to Blender. Fred Waring went on a one-man marketing campaign that began with hotels and restaurants he visited while touring with his band and later spread to upscale stores such as Bloomingdale’s and B. Altman’s. Waring once touted the Blender to a St. Louis reporter saying, †¦this mixer is going to revolutionize American drinks. And it did. The Waring Blender became an important tool in hospitals for the implementation of specific diets, as well as a vital scientific research device. Dr. Jonas Salk used it while developing the vaccine for polio. In 1954, the millionth Waring Blender was sold, and it is still as popular today. Waring Produces are now a part of Conair.

Hopitality Companies Research Project Paper Example | Topics and Well Written Essays - 1500 words

Hopitality Companies Project - Research Paper Example It is not intended to be a vacation destination, but rather a clean and comfy place to rest before moving on with the journey. It is headquartered in Columbus, Ohio. Best Western International offers franchise rights to independent owners, therefore all Best Western hotels are independently owned. Other than any assets that are corporately-owned, this hotel administration acts as the team that handles marketing promotions and makes sure that the brand image is being sent consistently through the licensing efforts. Red Roof Inn has just over 325 locations across the country that are owned by the parent company. Best Western offers many different promotions aimed toward their target markets: the business traveler and the low-resource buyer. During a particular period, the buyer can stay twice and receive a $50 gift card (bestwestern.com, 2010). There is another promotion that involves completing a voting survey to win one million rewards points for Best Western. These promotions show how they have cost in mind and trying to build loyalty in mid-priced target segments. Red Roof Inn has the RediCard which is another type of promotion offering reward points for multiple stays at the chain (redroof.com, 2010). This promotion is aimed at the budget-minded traveler by offering more incentives to get them to remain loyal to Red Roof. There are many smaller, inexpensive hotels and motels that compete with Red Roof therefore they need to remain focused on cost and efficiency. Both Best Western and Red Roof have locations in Miami. Red Roof has a hotel at the Miami Airport with a nice exterior. Best Western has a facility known as the Floridian as well as another location at the Miami Airport. Best Western is located in over 30 different countries, including Belgium, Croatia, Ireland, New Zealand and India (bestwestern.com, 2010). This chain has a very large international presence which would

Motivation Calculus Theory by Charles Handy Essay

Motivation Calculus Theory by Charles Handy - Essay Example The Charles Handy idea of organization culture fits in into the Quinn Competing Value Framework theory of 1988 developed to conduct a research for indicators of effective organization which has two variants, that of management and leadership. Quinn came up with comprehensive list of indicators that influence company success focusing dimensions with the first one relating external vs. external and the second was flexibility vs. control. The two dimensions created a quadrant grid with each quadrant representing one of the four major organization model of management i.e. human relation model, open system model, internal process model, and rational goal mode (Quinn & Rohrbaugh, 2009). In the Competing Value Framework, the four models examine how effective management plays all the roles and simultaneously balance with the competing demands of other sets of expectation. Therefore, the two perspectives have a common goal of ensuring cohesion between organization stakeholders to realize a su ccess in the organization objective.Charles Handy organizational culture is discussed under the four categories of culture and depicts a correlation in objective to the Quinn Competing Value Framework expounded in the four models. Handy’s power model of culture assumes that organization power of an organization power remains in a few individuals within the organization and they have authority to decision making. ... Such people delegate duties and responsibilities to their subordinate who have limited or no option other than to strictly adore their superiors’ instructions. In such a culture, employees have restricted liberty to share their ideas or views on open forums and can follow instruction given to them (Amos & al, 2009). Similarly, the other hand, Quinn in his human relation model view managers as the source of authority and should ensure control and cohesion of the subordinates managing interpersonal conflicts. However, Quinn assumes the manager as a facilitator should encourage teamwork cooperating human resource and mentoring in approachable manner, taking them not as isolated individuals but engage them in the development of workforce through training, care, and empathy. The two theorists have an agreement in sense that, for success of an organization, there have to be a central source of authority to manage the human resource and the activities to achieve objectives. When Quin n in his Open System model view people should not be controlled but inspired, likewise Charles Handy in Task Culture agree people in an organization can deliberately work as a team with common interest to achieve their target. Open System Model take note on those organizations are established by people and exists in an environment in which it have to adapt to changes. The people forming the human resource should be responsible and read to grow in their different field to facilitate effectiveness in their work (Black, 2003). Quinn also asserts that the organization will depend on external support to acquire necessary resources for production. These processes lead to

Lexington and Concord Essay Example for Free

Lexington and Concord Essay It was a late night, about 1:30 in the early morning. Paul Revere and William Daws were captured right before the battle took place. Taking no time for the colonist to know about the British making a move toward them, they were warned by Prescott. Prescott was able to escape the night before. Crossing the Charles River from Boston toward Concord were the British troops, on April 15, 1775. At 3:05 AM British courier departed from General Gage. Meeting up the marines were the British, as they started walking along Orange Street singing Yankee Doodle. Yankee Doodle was the way the British imitated the colonist. Reaching the great bridge, in Cambridge, were the British where they were delayed by planks set up by colonist in advance. The Heavy wool waistcoats were being strapped in by the British, on a hot day of 85 degrees. There were eight Americans murdered as soon as they arrived. Just as they marched into the territory of Concord, the army of Colonel was split into two. On the main road were the grenadiers, then Major Pitcairn was sent toward a leveled area overlooking Town Square on a hill. On the search for military stores concealed in town were the grenadiers of the British. After stripping down every building and home in town, they only found several guns, three cannons, gun carriages, and a great amount of harness that was classified as military supplies. Colonist was angry at the British, as they unspecified they were burning houses on purpose. Yet, fires were being killed by the soldiers. At this very moment when the militia commanders called a get-together, they made the conclusion to lead their men in a battle against the British. Structured not to fire unless they were attacked first, the Americans were off after the British. The British retreated downhill, getting themselves in tenure after crossing the bridge. From the British side was where the shots ranged from, when the minutemen were about a good fifty yards away. Being unorganized hurt the British, causing them have limited shots at the Americans. The redcoats scattered toward Concord, with the Americans trailing, when they were flabbergasted at the accuracy of the minutemen. In addition, as the redcoats reached the grenadiers and light infantries, they ablaze a volley wounding and killing minutemen as they were charging with the bayonet. The minutemen were divided into two groups, were the minutemen, sending one group back up Punkatasset Hill and the other to the road overlooking Concord. From all diverse areas, the minutemen were firing at the Grenadiers and light infantry as they were trying to get to Concord. The Americans had an plus with the narrow roads, which were enclosed by dense woods. If a soldier was close to the back, they were bond to get shot, so the British armies begin to fire in the general area of the shootings. This verdict then became pointless due to the fact that, they were not hitting anyone and wasting ammunition. Americans gained assurance due to the lack of accuracy of the British, allowing them to be able to take risk they might have hesitated on before. When the battle came upon Lincoln, there were one-hundred and eighty more minutemen who joined in to battle. This just doubles the fire of the Grenadiers and light infantry, even though many collapsed due to exhaustion. It had been some time they had been marching in the heat, if you think about it. With hardly any energy left in their body, the British troops reached Lexington. Within minutes the British were to be done for, with no ammunition left, they could be captured and killed within minutes. Startling everyone who was witnessing the deed, there were about eight-hundred redcoats in the town rescuing the British. These lead to about fifteen hundred British soldiers being bounded by about ten thousand minutemen and militia members. All the buildings in town were controlled to be burned down, so Americans would not use them to their compensation. British then set out for Boston one early evening; General had changed his mind on his destination. He decided to go to Charlestown where the British navy is located. With the American army on their back still, they fell back when the British reached Charlestown. The twinge for the British was over. This then leads to my thought that the Americans were the ones to fire first. As you see in my essay, I address the fact that the British were scattering across the bridge. The Americans felt confident entering the battle and just had the mindset of just not holding back. Therefore when the American fired first the British were already on the downside of amount of ammunition and lack of experience. When the British were finally able to get the Americans off their back, they were in heaven. With the Americans strength and confidence that led to my thought that they were the ones to shoot first.

No Gentlemen Admitted :: essays research papers

"No gentlemen were admitted" writes Louisa May Alcott in Little Women to describe the all-female private revue the March sisters perform. And as the novel progresses, one cannot help but wonder if this same sentiment does indeed echo throughout the novel, as male characters are conspicuously absent while all the pivotal parts are played by the women characters. This gender imbalance -- in that there are more female characters than male in Little Women -- is especially obvious when male authority figures such as Mr March and Mr Lawrence are markedly absent for most of the novel. When they do appear, they are in need of love and care from the women. Mr Lawrence, who is nursing a broken heart over the death of his daughter, is healed by Beth's gentle manners, while Mr March's broken constitution is nursed back to health by his loving wife and daughters. The only male character who appears prominently in Little Women is Laurie, who, although the richest and most eligible bachelor for miles, is drawn to the motherly smile and warmth of the little cottage, despite the luxuries of his mansion next door. John Brooke, Laurie ¹s tutor and Meg ¹s husband, too, is drawn to the homey atmosphere of the March residence, having recently lost his mother. In a bold move that differentiates Alcott from her contemporaries, the male characters in Little Women are all not capable of providing sustenance to their womenfolk as they are incapacitated (either by a war injury, an emotional scar, or an impoverished background). The women are thus forced to take on varied roles in order to provide materially and emotionally for the family. They are the ones who shoulder the burden in situations not unlike those of the Alcott family. Is it by chance, or is premeditation, that most of Alcott ¹s novels feature an absent father? And when he does reappear, he is very often silent, ill or injured. It is obvious Alcott has problems portraying strong male characters, probably from the fact that she hadn ¹t seen too many of them. Furthermore, Alcott is not able to describe a situation where love is emoted expressively from men. In all her novels, the male characters disappoint -- in one way or the other. In many ways, they are very similar to her own father. Bronson Alcott was a man who preferred dreaming, shirking his fatherly and husbandly

Junk foods and healthy foods Essay

Junk food contains very high fat and sugar. . Also junk food has preservatives, chemicals, artificial colours and flavours. But healthy food is not containing these substances. However, both junk food and healthy food are delicious but junk food has more delicious than healthy food. The price is compatible with the pocket money for most of the kids and the teenagers who frequent the joints and it also is a great buy to makeup for the shortage of time. It is often quicker to eat or prepare than healthy food. HEALTHY FOOD ï Å  But healthy food is rich with nutritional value. junk food has affected the body’s health and causes dangerous diseases, such as obesity, diabetes, high blood pressure and sometimes poisoning. On the other hand, healthy food preserves and protects a body from diseases.Junk food is an unhealthy food, food with poor nutritional value; Junk food can be found in fast foods, frozen foods and other foods which have chemical contents. In contrast, healthy food is fruits, vegetable, meat, nuts, seafood and dairy food. Also junk food contains less or sometimes no proteins, vitamins and fibre. But healthy food contains high proteins, vitamins and fibre. Junk food tastes good, but it contains copious amounts of sugar, salt and unhealthy fats, the ingredients that often cause obesity, illness and diseases. Having too much sugar, whether in drinks or food, can lead to your teeth rotting and falling out. Fruit and vegetables have a high vitamin, mineral and fiber content – these nutrients are vital for your body to function well. Several studies have proven that a good intake of fruit and vegetables may protect from developing heart disease, diabetes type 2, and cancer

Positive and negative impacts of social networking sites Essay

THE POSITIVE PART Social networking Web sites are helping businesses advertise, thus social networking Web sites are benefiting businesses – economically. Social networking Web sites are helping education by allowing teachers and coaches to post club meeting times, school projects, and even homework on these sites. Social networking Web sites are enabling advancements in science and medicine. Job hunting Stay in touch with friends Positive causes/awareness THE NEGATIVE PART The very nature of such sites encourages users to provide a certain amount of personal information. But when deciding how much information to reveal, people may not exercise the same amount of caution on a Website as they would when meeting someone in person. This happens because: the Internet provides a sense of anonymity; the lack of physical interaction provides a false sense of security they tailor the information for their friends to read, forgetting that others may see it. Sharing too much information on social networking sites can be problematic in two ways: firstly, it can reveal something about you that you’d rather your current or future employer or school administrator not know, and second, it can put your personal safety at risk. Another potential downside of social networking sites is that they allow others to know a person’s contact information, interests, habits, and whereabouts. Consequences of sharing this information can range from the relatively harmless but annoying—such as an increase in spam—to the potentially deadly—such as stalking. Another great issue of concern with social networking web sites is that of child safety. Read more:  Positive and Negative Effects of Social Media Essay Research has shown that almost three out of every four teenagers who use social networking web sites are at risk due to their lack of using online safety. (Joly, Karine, 2007) A lot of the web sites do have an age requirement but it is easily bypassed by the  lying about of one’s age. Even if they don’t lie about their age the average age requirement is around fifteen years old. Predators may target children, teens, and other unsuspecting persons online—sometimes posing to be someone else—and then slowlyâ€Å"groom† them, forming relationships with them and then eventually convincing them to meet in person In Touch with The World Family living abroad can be kept abreast of the latest happenings in your world as quickly as those living next door. Friends who you haven’t seen since school, and who have since moved away, are able to keep in touch. Social networking sites have made the world a smaller place. Conclusions As with most things in life there are positive and negative sides to social networking, both of which we have now explored. Ultimate belief is that when done in moderation, with checks and balances on how younger people in particular are using them, and with a firm grasp being kept on reality at all time, social networking sites are neither evil or a Godsend. They’re somewhere in between. Social networking isn’t for everyone, but it’s now such a massive part of all our lives, whether we embrace or reject the notion, that it can no longer be ignored. Privacy  Social networking sites encourage people to be more public about their personal lives. Because intimate details of our lives can be posted so easily, users are prone to bypass the filters they might normally employ when talking about their private lives. What’s more, the things they post remain available indefinitely. While at one moment a photo of friends doing shots at a party may seem harmless, the image may appear less attractive in the context of an employer doing a background check. While most sites allow their users to control who sees the things they’ve posted, such limitations are often forgotten, can be difficult to control or don’t work as well as advertised. Decreased Productivity While many businesses use social networking sites to find and communicate with clients, the sites can also prove a great distraction to employees who  may show more interest in what their friends are posting than in their work tasks. Wired.com posted two studies which demonstrated damage to productivity caused by social networking: Nucleus Research reported that Face book shaves 1.5% off office productivity while Morse claimed that British companies lost 2.2 billion a year to the social phenomenon. New technology products have become available that allow social networks to be blocked, but their effectiveness remains spotty. A False Sense of Connection According to Cornell University’s Steven Strogatz, social media sites can make it more difficult for us to distinguish between the meaningful relationships we foster in the real world, and the numerous casual relationships formed through social media. By focusing so much of our time and psychic energy on these less meaningful relationships, our most important connections, he fears, will weaken. social networking has become a major part of society. Even big businesses and celebrities are jumping on the social networking bandwagon. Many people wake up each day and check social websites first thing in the morning instead of reaching for a newspaper. According to Mashable.com, as of June 2010, American Internet users spend more than 22 percent of their online time using a social networking site. Since people are spending such a large amount of time surfing social networks, it is important to point out some of the positive and negative effects that social networking can have on a society. Helping Small Businesses Social networking can help small businesses in a big way. Traditional mediums such as print magazine ads and radio commercials can cost thousands of dollars that some small businesses just don’t have in a down economy. Social networking allows small business owners to connect with prospects and clients for free, costing nothing but time and energy. Marketers at small companies can post coupons to Facebook groups or run promotions on Twitter. In addition to generating revenue this way, companies also can get positive and negative feedback directly from consumers. Addictive A negative aspect of social networking is that it can be addictive. Spending  too much time on social networking sites can cause people to lose focus on tasks at work or around the house. Social networking needs to be used in moderation. If someone is spending so much time on social networks that they are not sleeping enough hours per night or are ignoring friends and family that want to spend time with them in person, social networking can be a serious problem. Sharing Too Much Another drawback to social networking is that some users are simply sharing too much information. People can lose their jobs or a friendship over leaking information on social networks. Even if a user of a social site has her privacy settings on the highest level, their information can still be passed on by someone on their friends list. It doesn’t take much for an angry follower to copy and paste a status or download a picture if they are looking for revenge.

How to Write a Perfect Food Service Resume (Examples Included)

How to Write a Perfect Food Service Resume (Examples Included) From instagrammable tasting menus to the satisfying quickness of a fast-food burger with fries, the food industry is a perennially busy one.   It’s a fast-moving field, with lots of turnover and opportunities if you’re looking for one. You need to be ready when those opportunities come up, or when you’re on the hunt for a new gig. The first step should always be getting your resume in order. If yours could use a makeover, let’s look at some food service industry samples that can help guide you through your own resume revision process. 1.Restaurant server resume2.Restaurant supervisor resume3.Food service  resumeFirst up is Barney, who’s looking to take his part-time jobs and volunteer experience and leverage them into his first full-time restaurant job.download this resume in ms wordBarney Barnett99 Rose AvenueSan Jose, CA 98989555-333-8888bbarnett@emaildomain.comEnthusiastic, responsible food service professional with safe food-handling certifi cate, dedicated to excellent customer serviceSkillsOutgoing personalityBilingual (spanish)Team playerSafe food handlingStrong customer focusEducationSan Jose community college- food safety handling certificate, 2016Eastside High School- Diploma, 2015Work ExperienceBlue crab bar grillFood service trainee, March 2016 – presentBusboy/dishwasher, May 2012 – March 2016Serve as jack-of-all-trades in the kitchen and front-of-house, working with servers and building on experience as a dishwasher and busboy.Serve food and assist servers as needed to provide quick and high-quality customer serviceSet, clear, and clean tablesWash dishes, and organize dishes for efficient cleaning and servingTrained in using POS systemsVolunteer ExperienceHelping Hands Shelter Soup KitchenServer and dishwasher, September 2011 – presentAssist the kitchen manager with meal planning and servingServe customers during breakfast, lunch, or dinner shiftsOrganize kitchen cleanup and conduct inve ntoryBarney doesn’t have any full-time experience, so he wants to frame his skills as his biggest selling point. This means he’s using a slightly different format, putting skills up front. He also uses his objective statement as a headline of sorts, giving the reader the elevator pitch of his qualifications: service-oriented personality and certification in the field. This is his first chance to showcase what he brings to his next restaurant.For his experience, this section is short- but barney uses it to good advantage, showing that he has varied experience, working both in the kitchen and out on the serving floor. He also makes sure to include his volunteer experience, which is also kitchen-related.Next up is Kenny, who has been working in restaurants for more than 12 years, and wants to revise his resume to take advantage of opportunities to step up.download this resume in ms wordKenny Chapell65 Hearth StreetPortland, ME 54545(333) 222-0000kennyc@emaildomain.comVete ran customer-focused food server with more than 15 years of experience and a strong history of revenue generation, repeat business, and top-notch service.ExperienceThe Lobster Pot                                                                                                                         Portland, MEShift manager server                                                                      February  2010 – presentGenerated more than $750,000 in sales revenue to date by leveraging knowledge of the food, wine, and cocktail menus in order to make the perfect recommendations for each customer in a busy, fast-paced restaurant environment.Manage front-of-house duties, including employee scheduling and day-to-day supervision and management for a staff of 25 servers, busboys, and dishwashers.Process daily sales numbers and ensure cash register accu racy.Handle cash and credit transactions with total accuracy.Serve customers, with a focus on following up to ensure a great customer experience and repeat business.Bartolo’s Bistro                                                                                                                        Portland, ME Server                                                                                                                  March 2007 – April 2010Built and maintained customer relationships at portland’s highest-ratedFrench restaurant.Provided exceptional customer service to ensure repeat business.Demonstrated deep product knowledge when discussing menu options and making recommendations to customers.Prioritized time management to maximize customer satisfaction and revenue generation.Reconciled cash regi ster at the beginning and end of day to verify sales.Configured tip sharing for front-of-house staff.Pizza Pete’s  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚   Portland, ME Server                                                                                                            Januaryry 2002 – April 2007 Dishwasher                                                                                                         June 2006 – April 2007Created a welcoming environment for every customer in a fast-paced, family o riented franchise of a national pizza chain.Served food and drink orders quickly and accurately.Maintained a clean work area and other daily shift duties.Demonstrated strong teamwork and multitasking abilities.Served children’s birthday parties.Promoted to server after less than a year spent as a dishwasher and food service trainee.Additional SkillsAdept at operating POS systemsHandling customer transactions with scrupulous accuracyResolving customer and staff issues as they come upManaging servers and other staffMicrosoft office (word, excel, powerpoint)QuickbooksEducationRentschler College, Portland, ME A.S., Business Administration (in progress)Merriweather High School, Portland, ME High School diploma, 2008Unlike Barney, Kenny has a lot of great restaurant serving experience, so the more traditional reverse-chronological format works well for him. Kenny is also very careful with his word choice, using attention-grabbing words like â€Å"veteran† and â€Å"revenue generation† in his objective statement to underline that experience to the reader. Word choice is so important on your resume- in a world where every job opening gets a lot of applicants, the words you choose can make the difference between an interview invite and a shuffle past- so choose wisely! Use words that emphasize how great you are, and speak to the skills and experience you want to highlight. Kenny also uses narrative to his advantage by giving a brief summary for each of his jobs to frame what he wants to emphasize in each one.Next up we have another restaurant veteran, Kelsey, who wants to make the jump to senior management, after years of serving and floor managing.download this resume in ms wordKelsey Choi 433 Rosa Parks Blvd, apt 4g Birmingham, AL 21212 kelseyc@emaildomain.com (777) 888-9999Experienced server with demonstrated leadership experience. Proven revenue generator, specializing in repeat customer cultivation and maintenance. adept problem solver, with experience resolving customer and staff issues in house. Strong administrator, with extensive experience managing staff schedules, hiring, training, and daily accounting. Work ExperienceFloor Manager/Lead Server BarAmericann, Birmingham, AL October 2012 – presentLead a team of 20 servers as front-of-house manager of popular, fast-paced fusion restaurant.Use POS system to help management improve margins, ensure accurate sales reporting, manage more effectively, and develop staff revenue goalsCreate and manage staff schedulesCoordinate reservations via open table and phoneTrain front-of-house staff on serving protocols, safe food handling, and time managementBuild a strong team through positive, proactive communication and coachingServe customers as needed, providing stellar service and encouraging repeat businessPromoted to manager from lead server, and from server to lead server over the course of four yearsServer Flip’s Burger Hut, Mobile, AL March 2010 – Sept ember 2012Provided top-notch customer service as a member of a team that saw $4 million in revenue generation.Developed strong multitasking skills in a fast-paced environment while managing a constant flow of guests during lunch and dinner shiftsServed guests with a focus on time and revenue management, while providing excellent customer experiencesTrained new staff on restaurant processes and policiesHandled daily revenue of $1000 – $2000Worked full time shifts while attending schoolSkillsInterpersonal communication (managing customer concerns and needs, coordinating and educating staff)Staff management (currently manage day-to-day operations for a front-of-house staff of 30)Knowledge and application of customer habits and patternsPOS system management (servtech, salesapp)Quickbooks pro (expert level knowledge)Microsoft excel (expert level knowledge)EducationAlabama University B.A., Hospitality Management, 2014National Food Safety Board Foodsafe handling and safety certifica tion (Alabama)Kelsey has a lot of information she wants to include in this resume- that means she has a lot of editing to do, to make sure that a) she’s setting the narrative she wants to set; and b) she’s not overcrowding it. To do this, she needs to show her information in a very efficient way. Because she does have a lot of experience, and wants to show how multi-faceted she is a manager, she opts against the standard objective statement and instead uses a summary statement. This sets the tone of the rest of her resume, and gives her a guideline for the bullets she’ll use later, when describing her experience.Speaking of her experience, Kelsey sticks to her narrative by listing her most relevant jobs. She may have others, but these are the ones that showcase her development as a server and manager, which is what she wants to emphasize in order to level up in that area. This way, she has room to talk about her skills, without creating an overcrowded novel of a resume.For her skills, Kelsey doesn’t just list them- she provides brief examples or explanatory notes for each. Nothing too extensive, but enough to show the reader that she has concrete background for each. She should be prepared to discuss these in more depth (or add more examples) in an interview.Kelsey’s lowest priority (in her resume, not in life!) is her education. This is important, but this is a case where kelsey wants to emphasize her skills and experience in action. So while it’s key to note that she has degrees and certification, it’s not necessarily her headline.The key to crafting an effective resume is paying attention to what goes where. Templates and structure are great as a starting point, but you want your resume to make you shine- and that means customizing the doc to put your strongest professional qualities right under the nose of the resume reader.If you’re looking for a food service job, thejobnetwork has you covered. check out the below listings to find a job in your area:Find restaurant server jobsFind restaurant supervisor jobsFind food service manager jobs

11 Synonyms for Tres Bon to Say Great in French

11 Synonyms for Tres Bon to Say Great in French French has many ways to say great. Many  students use trà ¨s bon  (very good), but bon in French is really just a basic adjective. It means good and can seem a bit weak, just like very good or great would be in English. Using a synonym, instead, will make your French sound much more eloquent. As we examine the various synonyms for  trà ¨s bon, we will look at two sentences. The first will use the appropriate French  great  and the second  will include the synonym. This will allow you to really see the impact it has on your meaning. Agrà ©able (Nice, Pleasant) This is a very good synonym for bon  since agrà ©able essentially has  the same strength as bon. Nous avons passà © une trà ¨s bonne soirà ©e.  We had a very good evening.Nous avons passà © une soirà ©e trà ¨s agrà ©able.  We had a very pleasant evening. Chouette (Cool, Pleasant, Friendly, Nice) Chouette is common slang. It has the same masculine and feminine. Cette fille est trà ¨s sympathique.  This girl is very nice, is great.Cette fille est trà ¨s chouette. This girl is awesome. No  Trà ¨s Here Now we will look at adjectives that are already at the highest degree of their meaning. This means that  you cannot use trà ¨s  (very) with them. You could, however, use vraiment (really) which is extremely popular, though it may be a bit overused at times. Excellent (Excellent) When something is really, really good, the word good simply cannot express that. This is why we have a word like  excellent  in both French and English. Ce repas à ©tait vraiment trà ¨s bon.  This meal was really very good.Ce repas à ©tait vraiment excellent.  This meal was really excellent. Formidable  (Wonderful) Watch out for the word  formidable as it is a false cognate. Formidable  is positive in French, it does not mean terrible as formidable does in English. Nous avons vu un trà ¨s bon spectacle.  We saw a very good show.Nous avons vu un spectacle formidable.  We saw a wonderful show. Extraordinaire / Exceptionnel (Exceptional) In English, extraordinary doesnt necessarily mean great as it can also mean out of the ordinary. In French, we would say hors de lordinaire or, more frequently, trà ¨s diffà ©rent for that meaning. Nous avons bu un trà ¨s bon vin.  We drank a very good wine.Nous avons bu un vin extraordinaire/ exceptionnel.  We drank an exceptional wine Fantastique (Amazing) When youre traveling, you will come across many eye-catching places. Yet, are they really just pretty or are they amazing?  Fantastique  is a perfect word for such a scenario. Nous avons visità © des endroits trà ¨s beaux.  We visited very pretty places.Nous avons visità © des endroits fantastiques.  We visited amazing places. Merveilleux (Marvelous) Merveilleux  is much like  fantastique  in that it takes a mediocre description and adds pizzazz.   Ce massage à ©tait vraiment trà ¨s bon.  This massage was really great.Ce massage à ©tait vraiment merveilleux. This massage was really marvelous. Remarquable (Remarkable) You should have no problem with the French  remarquable  because it bears a remarkable resemblance to the English. Son travail est trà ¨s bon.  His work is great.Son travail est remarquable.  His work is remarkable. Gà ©nial (Brilliant) There are great ideas and there are brilliant ideas. When you want to distinguish the two, turn to  gà ©niale. Il a eu une trà ¨s bonne idà ©e.  He had a great idea.Il a eu une idà ©e gà ©niale.  He had a brilliant idea. Super (Terrific) Super may be a bit old-fashioned in English, but it is used often in French. Its also invariable, meaning it doesnt change with number and gender. Mes vacances à ©taient trà ¨s bonnes. My vacation was great.Mes vacances à ©taient super.  My vacation was terrific. Note that les  vacances is plural feminine in French. Top Cool (Really Cool) The phrase top cool  is popular among a really young French crowd. Dont use it if you are over, say, 20! Je  kiffe  trop  cette  meuf. Elle  est top cool.  I dig this girl. Shes really awesome.

English experience through language Essay Example | Topics and Well Written Essays - 750 words

English experience through language - Essay Example The major techniques used throughout the film include camera angles, shot types, framing, camera movement, style of music and costuming and sequencing. Truman is surrounded by an illusion that is perfect and artificial and he responds to them in a similar fashion. In the initial part of the movie, he is seen leaving his house for work in the morning. Every morning is the same routine and he goes through them in the same detached manner. As he leaves the house he sees his neighbors, to whom he says the same corny lines with a cheesy fake smile. This is the first impression that the audience receives that the scene in scripted and played out by actors. The artificiality of the scene does not end there and the camera tips an angle that shows us the images of perfectly mowed lawns, white picket fences, pastel-colored houses and proves that this world on screen is a little too perfect. The director of the show, Christof, is portrayed as playing God in this movie. He has created the life around Truman and continues to manipulate everything that goes on in Truman's life. This is symbolized by the string of images used throughout the movie. During an interview of Christof for a television program, there is a small picture of Truman at the top right corner, taking up only a fraction of the screen. This symbolizes the power that Christof holds over Truman's life. The sets of Christof's headquarters in the movie also symbolize his god-like image. In the final part of the movie, when Truman is trying to escape from Seahaven, Christof again plays god and tries to end Truman's life rather than let him escape. As the movie progresses, Truman is disturbed by the clues he gets about the artificiality of his life and the characters in it. He notices his wife advertising the cereal over breakfast and is disturbed by her cheerfulness and fake responses to his questions. He is thrown into the light by the appearance of Sylvia who attempts to tell him the truth. Subtle images are also revealed when a huge equipment falls from the sky on Truman's car, the radio incident when Truman tunes into a different frequency and so on. Truman's character is popular and loved by many. The director proves his point by showing clips of people around the world enjoying the show. Truman is cheered on by the millions watching the show when he finally bows out and leaves the set for good. The camera then moves on to show two security guards who dismiss the show now that its over and are ready to move on to the next. This symbolizes the emotional detachment that the crowd felt towards the show as soon as it was over. While moving images have been discussed for the Truman Show, the front cover of Bend it like Beckham carries a story within its still image. The movie is about an Indian family settled in London and desperately trying to hold on to their roots. They have two girls, the elder, Pinky, who is preparing herself to be an Indian bride and the younger, Jess, who dreams of playing football and chasing her dreams to be like her idol, Beckham. The front cover immediately gives the impression of a witty and simple movie with cultural disparities and a focus on sports. And that is quite an accurate impression of what lies within. The image shows Jess and Jules in a friendly embrace, smiling and happy, and quite indifferent to their families struggling to understand them. Jess's mother is horrified of