Journal 1 Essay Example | Topics and Well Written Essays - 250 words - 5

Journal 1 - Essay Example During the reconstruction, factors such as social, cultural, political and economic emerged as the root problems that made Haiti experience hard times in handling this process on its own (Ulysses 38). Cultural illiteracy, witchcraft, Haitian Vodou, political instability like the 1991 military coup that ousted Jean- Bertrand Aristide and the effect of imperialism are some of the issues Ulysses highlights in his article (Ulysses, 40). Former American President Bill Clinton stated that the issue of money to reconstruct Haiti was not the fundamental problem, but the Haitians themselves. The earthquake unearthed Haiti’s history that is darkened by colonialism, racism, segregation, witchcraft, cultural illiteracy and political instability. It made Haiti look like, â€Å"a backward and uncivilized black country hidden in the west† (Ulysses 41). In conclusion, Haiti’s problems and internal threats can be summarized into social, cultural, political, and economic factors, which have long been embedded in their history since their independence. The 2010 earthquake justified that these factors need to be adequately addressed in order to solve Haiti’s

Project Management Essay Example | Topics and Well Written Essays - 1500 words - 17

Project Management - Essay Example 67). These problems require the government to take responsibility and solve them. This report is going to highlight how the government was going to reduce the benefits as jobseeker’s allowance, employment allowance, and house benefit, into one single benefit. The UK’s government wanted to improve the welfare system. They laid down policies to implement this. The government had an ambition of stopping fraud by 2023 (Pensions, 2014, p. 23). The minister said this project would minimize the errors of costs usually experienced in departments. The project was to motivate people to seek up employment activities. This will see the standards of living of many citizens rise and reduce dependency on the government. This was a good project, but analysts say the lack of openness in the project raised eyebrows. There was the lack of direction in the project and weak management. The project came up quickly, and the government wanted to implement it immediately. This could bring many shortcomings. Experts advised the government to take things slow and take time to implement the policy (Institute, 2009, p. 87). The project was overambitious. They did not consider the value of money. Under the plans, single payment mechanism was to replace working tax credit, income support, child tax credit, house benefit, and jobseeker’s allowance. The disabled had no place in this project. They cannot get basic human wants because they have no source of income. This shows how the government was selfish in this bringing up this project. This project mainly targets the unemployed. The government should consider the world’s economy is at its worst, and the level of unemployment is on the rise. The project required technology to get a go ahead. The government did use the money wrongly, because they spent money on existing computer programs rather than developing new ones. The population of the people was not one of the issues the government wanted

Weapons Of Mass Destruction Research Paper Example | Topics and Well Written Essays - 2750 words

Weapons Of Mass Destruction - Research Paper Example There are widespread assumptions that terrorist groups are going to use WMD and the use of NBC weapons by terrorists are highly inevitable. There is an increase in the number of terrorist groups that are both capable and interested in causing mass casualties. Their weapons have become more lethal in the age of globalization.Throughout history, chemical and biological weapons have been used by politically motivated individuals and groups, for purposes such as assassinations and generating terror. Since the successful development of the first nuclear weapons in 1945, debates about terrorism involving nuclear, biological and chemical weapons have been cyclical in nature, recurring in every decade, with varying levels of intensity.DefinitionsThe term â€Å"weapons of mass destruction† has been introduced to the world by recent horrible events like the Japanese subway attack using Sarin nerve agent, the abortive Russian hostage release at the Moscow theater using fentanyl, and thre ats from North Korea and Iran for use of nuclear weapons.Most people would consider WMD as a collective for nuclear, biological, and chemical (NBC) weapons, but this is not correct. All weapons of mass destruction may not cause extensive destruction. A better definition for these weapons might be: ‘those things which kill people in more horrible ways than bullets or trauma, or which cause effects other than simply damaging or destroying buildings and objects, with the element of fear or panic included'.

Nerds Essay Example for Free

Nerds Essay America Needs its Nerds In the passage from America Needs Its Nerds, author Leonid Fridman dissect his argument by comparing and contrasting Americas on-going social beliefs and perceptions of the geek and the actual positive role taken on by the nerd and why the role that they play is so vital to our society. Since we live in an anti- intellectualist society, nerds are ostracized while athletes are idolized. And this all starts from elementary or middle school. We rarely have a child who will grow up to be the next Albert Einstein, but have many children in schools who will be Kobe Bryant or Ronnie Brown. This is because some children in schools prefer playing sports rather than studying at home. They prefer staying outside and have fun with friends rather than stay home watching Lord of the Rings or Star Wars. In short, they prefer being socially active. But nerds and geeks are completely opposite; they prefer working on homework rather than playing sports. They prefer being alone and not getting involved in any social activity. And this kind of behavior is the main reason why nerds and geeks are most commonly known as social outcasts or abnormal. Just because nerds or geeks dont get wasted or party hard, that doesnt mean they shouldnt be accepted in the society. They are people like us, Just with high intelligence. Sports are not bad professions to approach towards, but you dont learn anything besides making touchdowns or three pointers. But for the people who dont want sports to be their profession, their goal is to make touchdown and three pointers in their life by ontributing to America. As a result of people teasing nerds and geeks, many nerds and geeks are ashamed of themselves. Due to this, they become very upset with their life. Even parents are sometimes ashamed of their children, if they study too hard and not hang out with their friends. They expect their daughter to go to dancing class and not stay home studying mathematics all the time. They expect their son to go play baseball and not spend most of his time studying. These expectations are not ust from one family, but its scattering across the United States. The solution to this problem is to fght the anti-intellectual values that pervade our society. Since America is an anti-intellectualist nation, athletes are idolized more than professors. But in other countries like East Asia, professors are treated as Gurus. They are the ones who are idolized. In fact they are set up as an example rather than put down or teased. In short, nerds and geeks are looked up to and supported so that their country can improve.

Resume Cover Letter Essay Example for Free

Resume Cover Letter Essay I am submitting the enclosed resume for the Resident Assistant position, which first appeared to me through Facebook. My background of customer service and education will help me apply for this position. First of all, I would love to be a Resident Assistant. I enjoy working with others, and helping people solve their problems. I know being a RA will help me in many ways. I will be able to make new friends and get to know people better; I will have a higher chance getting into future jobs with this experience, and I will be a leader for other people in need to follow. When I worked at McDonald’s for more than a year I learned how exactly to talk to people. You might think working at McDonald’s would not prepare me for anything in life, but I learned when to be polite and when to be stern when frustrated customers would come to me complaining about their food. I had to deal with many uncomfortable situations which I knew how to deal with perfectly. I manage to stay calm in stressful situations. I am enthusiastic about exploring new opportunities with this job. I want to thank you for taking time to read my letter, and I hope to meet with you about this job.

Design And Atmosphere In Customer Expectations About Restaurants

Design And Atmosphere In Customer Expectations About Restaurants What defines a good restaurant? A good location, wide variety of food offered and prices certainly are crucial factors but the best food in town wont help a restaurant out if the ambience is just not right and customers dont feel comfortable. Some like it entertaining and lively, others prefer quieter atmospheres. Perfect Design cant promise a charming atmosphere but can sometimes even seem boring. In this study different categories of restaurants will be identified, combined with an empirical research using three restaurants of different categories. Every important aspects of atmosphere creation will be explained and recommendations will be given. 1 Introduction and statement of relevance Aims of the BBA Thesis The aim of this Thesis is to identify the special aspects of customer satisfaction and analyze the importance of design and atmosphere in a hospitality establishment, specifically in a restaurant environment. It will examine whether or not design is an important factor shaping customer expectations about a restaurant. Different techniques of interior design and atmosphere creation will be identified such as usage of colors, lighting, use of smells and music. Further the thesis will explore successful design concepts in the Hospitality industry. The human senses that can be stimulated by design will be discussed and the therefore created emotions and their possible benefits to the hospitality industry identified. It will show how ambience affects consumer behavior and whether it can serve as a critical factor in determining the success or failure of a business. The thesis will also include examples of such successful design concepts. Analytical Procedure Publications will be studied and used to give an understanding of the term design, in relation to ambience creation. Different techniques and terms of design will be explained with the help of several publications provided in the list of resources. After giving the overall understanding of the given topic, the actual research analysis begins. Using the website www.onlineumfragen.com, an online questionnaire was designed, featuring pictures of three restaurants of different design categories. First there are questions about the overall design and atmosphere aspects of each individual restaurant (named Restaurant A, B and C in the questionnaires). Later the respondents will be asked to choose one of the three to plan a special event (e.g. their birthday) at. Choosing to conduct the survey online gave the opportunity to define a population using networks such as Facebook (www.facebook.com). A group was created on April 22nd 2010 and 1427 people were invited to join the group and kindly asked to complete the survey. After a week, the group was closed on April 29th. By then 201 people took part in the survey. After defining the relevance of design as a factor in customer expectations about a restaurant and how it therefore affects satisfaction by the example of three restaurants, the paper will give recommendations to enhance customer satisfaction and then conclude on the findings that were determined by the study. Restaurant Design In past times Interior Architecture or Interior Fitting described the very same process but the term Design became much more appropriate in todays world. Besides planning and handcraft Design involves intention and craftiness. Restaurant Design requires experience and precise know-how. Looking at the industry one realizes that there is a lot of competition in an immense marketplace. Chances of surviving challenges like an economic crises or even just a change to a new trend seem very low nowadays. According to Kotler (1983) the field of Marketing Research identified the importance of design and atmosphere in restaurants. The meaning of the total product gained importance, meaning the Restaurant and everything that comes with it. The tangible product, meaning the food and beverage aspect of the Restaurant play a minimal role in the buying decision of the customer. Kotler even claims that in some cases the atmosphere alone influences the buying decision the most. Design creates a new world of experiences In any given situation, whether in an upscale restaurant, in a dining car of a train, a simple tavern on the countryside, the guest should always be the center of attention. In any successful business t is essential to care about the customer and try to fulfill his or her needs by all means. Especially in todays world, consumers are looking for change and want to get away from it all. This also means that it is not sufficient anymore to count on having a renowned chef and excellent food in your restaurant anymore. It is more and more necessary to distinguish your restaurant through first-class service and create that special atmosphere in which guests will feel comfortable and the more will be animated to consume. It takes much more than simply changing the color of the walls, putting up new curtains, changing the lights, buying new tableware or furniture when planning and designing a restaurant. The architecture and the design of the actual space create the stage for the play, in which the idea and concept of the owner or designer have to be visually translated to the guests. The challenge here is to prepare guests for a culinary experience. This can be achieved through the right use of colors, materials and lightning to stimulate all five senses and thus prepare for consumption and pleasure. Significance of design and atmosphere in Restaurants Eating out has become as much a lifestyle choice and form of entertainment as a source of nourishment. (Ryder, 2007) The 7th P of Marketing and the 5 Senses of Man The 4Ps of Marketing (Product, Price, Place and Promotion) have for a long-time counted as the Marketing classics. When looking at the Marketing Mix of a service we shall add three more Ps. These are: People, Process, and Physical evidence. People in this case simply means Staff should have the appropriate interpersonal skills, attitude, and service knowledge to provide the service that consumers are paying for (Service Marketing Mix: The 7Ps). Process refers to the systems used to assist the organization in delivering the services. More important in this study though is the last of the Ps: Physical evidence. Physical Evidence is the element of the service mix, which allows the consumer again to make judgments on the organization. If you walk into a restaurant your expectations are of a clean, friendly environment. On an aircraft if you travel first class you expect enough room to be able to lie down! à ¢Ã¢â€š ¬Ã‚ ¨Physical evidence is an essential ingredient of the service mix, consumers will make perceptions based on their sight of the service provision which will have an impact on the organizations perceptual plan of the service. (Service Marketing Mix: The 7Ps) Now besides this crucial 7 Ps, there are also the 5 S that are of importance here. In other words, it the 5 senses of man play a fundamental role in the buyers decision-making process. Man gathers all information through his environment. We experience our surroundings through our senses of sight, hearing, taste, smell and touch. Since Man is exposed to a stimulus satiation by todays industry, the sense of sight evolved as main criteria for perception of the surrounding environment. The sense of sight The sense of sight is the most dominant of senses in todays times. 70 to 80% of our perception is influenced by the sense of sight (Sehsinn). The human sense of sight can and should be stimulated in many ways by gastronomy. The interior furnishing, the color schemes, the lightning techniques, various design contrasts, the cleanliness of the establishment and even the appearance of the staff are significant aspects that can determine the success or failure of a business. All these factors also help to create a lasting image of the establishment in the customers mind, and can therefore result in to a customer that will return and recommend the restaurant to friends. If these aspects fail to stimulate the sense positively, the customer is sure not to return. The sense of hearing The sense of hearing allows Man to experience sound, noise and words and is fully developed already 4 to 5 month prior to birth (Senses, 2007). In Gastronomy there are multiple ways to stimulate this sense, on one hand there is the background music that is often used to create a certain ambience. Conversations among guests or staff or even between guest and staff and also noise that comes out of the kitchen can function as a stimulus. The soundscape should be lively, but not too loud and definitely not too silent. The acoustics can be well directed by means of carpets, sound absorbing materials, tablecloths and other dà ©cor. Depending on what kind of atmosphere one would want to create, the choice of music is another crucial factor. A line must be drawn between establishments like the newest In-restaurant in New York City and that charming Brasserie in Paris Saint Germain. One could say there lie worlds between the two and this must also be implemented when choosing the music. In G eneral one can say that the younger Generation is used to louder sound than the older, but in most hip restaurants in New York, the music is so loud there is barely any talking. Now imagine that soundscape in the charming Brasserie in Paris. So when making the choice about music volume one should consider the mean between the target groups and also not forget to adapt to the type of image and ambience one would want to transmit to the clients. The sense of taste The sense of taste is the least developed of all senses. Due to the fact that Man can only distinguish between 5 tastes it is almost unbelievable how a sense like that can determine our quality of life and joy for life to that extend. The older we get, the less we taste. A newborn child has about 10.000 taste buds, whereas adults only have 5.000 on average. (Senses, 2007) Man can only taste four qualities. These are: sweet, sour, bitter and salty. Other tastes are tasted through smelling, either through the nose or through the mouth and throat. The sense of taste is undoubtly the one of the most important factor for customer retention, but not anymore the most important in gastronomy. The menu and the quality of the food are factors that can determine the success of a business. If the food is good, the guests are more likely to turn a blind eye on shortcomings in the design and atmosphere. The optimum and everyones promise to glory and success is a good combination of the both, since customers are willing to consume more and with more pleasure if the right ambience is created around them. (Ryder, 2007) The sense of smell A designer who creates objects and spaces engages our sensations of touch, sight, and sometimes hearing. But what of our noses? Despite olfactions unmatched ability to evince memories and emotions-two essential objectives of design-smell is a relatively untapped medium in design practice. (Black, 2010) In gastronomy there are ways to market services through smell. The appetizingly smell of fresh prepared food, freshly brewed coffee, baked bred or even the smell of flowers can stimulate the sense of smell and therefore put the guests in a consumption mood. Strong body odor of staff or disturbing smells of the kitchen should be avoided as guests will feel disturbed and their appetite will probably be gone with the smell. Eva Wisten (2010) even goes so far as to claim that scent itself can be decribed as a form of design. All of the categories and critical tools we normally apply to design can also be applied to scent, from the recognition of a balance between means and goals, to the different degrees of engagement with the rest of the world. (WISTEN, 2010) Wisten further explains in her article that scent is already being used widely as a design element. Manufacturers seem to be reaching a tipping point of awareness that scent is important in creating a total brand experience. For example, casinos, hotels, private clubs, new automobiles are often designed with signature scents. (WISTEN, 2010) Scent can play a more emotional, expressive, and even functional role in our daily lives. Since Mans associations with scent are incredibly strong and cognitively bonded with memory and prior experiences, scents might open up new ways to learn and remember. Becoming more alive to scents will also add texture, depth, and richness to our everyday experiences, if we can find ways to incorporate them that move beyond air fresheners and analogs of natural scents. (WISTEN, 2010) Also, a scent can be used to tag objects and places and accordingly build associations and habits. According to Wisten (2010) it would therefore enable customer retention on a brand new level. (Black, 2010) The sense of touch Unfortunately the importance of the sense of touch is often underestimated in tourism. When exploring their surrounding, people like to look, taste, hear and smell but they also explore by touching the materials and even enjoy touching pleasant materials. A soft blanket in a Hotel room or comfortable chairs in a restaurant are factors that also determine a nice atmosphere. As mentioned above, the choice of materials is also important not only to the eye but even more so to the sense of touch. (ÃÆ'-ller, 2009) The science of colors Color. A characteristic of light or of surfaces or object that is perceptible to human vision and that is described by various color names, such as red or blue. (Pile, 1997) Colors stimulate all our senses; they are linked to our subconscious knowledge and memories and therefore create certain associations (Stadler, 2010). People try to flee the routine, to relax from the daily stress and to regenerate, but to be able to do so the atmosphere as to be right. Using colors, designers can stimulate the senses and therefore create moods or create different and completely new atmosphere (Stadler, 2010) It doesnt necessarily mean that everything has to be as colorful as it gets, but putting the right contrasts or accents and harmonizing design elements already does the trick. In other words extreme unity of colors leads to under-stimulation whereas extreme complexity leads to over-stimulation. Harmony is a dynamic equilibrium. (Morton, 2008) Understanding the science of colors is important to be able to create moods and emotions and direct guests to consume with pleasure. The world is too colorful to leave a wall blank and white, on the other hand loud colors arent the optimum either and can lead to unwelcomed side effects (Stadler, 2010). The use of colors belongs to one of the most fundamental possibilities to influence our surrounding and our wellbeing. Classification of colors There are three so called elementary or primary colors: Red, Blue and Yellow (Figure 1). In traditional color theory, these are the 3 pigment colors that can not be mixed or formed by any combination of other colors. All other colors are derived from these 3 hues. There are secondary colors that are created through mixing two of the primary colors with each other: Green, Violet, Orange (Figure 2). Blue and Yellow make Green, Blue and Red make Violet and Red and Yellow result in Orange. There are also tertiary colors that are formed by mixing a primary and a secondary color. Thats why the hue is a two-word name, such as blue-green, red-violet, and yellow-orange as seen in Figure 3. (Morton, 2008) Figure 1 Primary Colors: Blue, Red and Yellow Figure 2 Secondary Colors: Green, Orange and Violett Figure 3: Tertiary Colors: Yellow-Orange, Red-Orange, Red-Purple, Blue-Purple, Blue-Green and Yellow-Green. Effect of colors Before discussing the impact of specific color hues, there are some more general observations that need to be noted. It is widely accepted to order colors into general families of warm, cool and neutral colors. (Pile, 1997) Warm colors: The word warm has another meaning here, in the same sense as we speak of a warm greeting, a warm friendship or a warm atmosphere. The hues on the warm side of the color circle are: red, orange and yellow, including all their shades, tints. These warm colors are generally understood to create a cozy, comfortable, homelike and pleasant atmosphere (Pile, 1997). Experiments also have shown that interiors with primarily warm color shemes will appear comfortable to occupants even with the actual air temperature lower than required to achieve comparable comfort in identical spaces using cooler colors. Cool colors: Every shade and tint of the green-blue-violet side of the color circle fall under this term. They are related with calm, relaxing and more contemplative experiences. Cool colors tend to lower the sense of actual air temperature and therefore are often preferred in spaces where excessive heat (climatic or artificial) can be anticipated. At an extreme, cool colors may have a negative and depressive psychological impact (Pile, 1997). Neutral colors: White, Black and Gray fall between warm and cool, having less intense psychological impact and therefore in its extreme form may have a bland or boring effect. In its positive uses, neutral colors may propose businesslike, practical and utilitarian atmospheres with a minimum of emotional content (Pile, 1997). According to Molton (2008) colors have the power of conveying a mood or message. It can make or break how people perceive a business or a product. As evidence, consider the $23 million in sales made by Heinzs green ketchup. In the following abstract the effects of individual colors will be identified. Blue: Molton (2008) claims that blue color can work as appetite suppressant. Blue colored food is not a common occurrence in nature. There are no such things as blue salad, blue meat and besides blueberries, the color blue just doesnt exist a significant quantity of natural food color. Looking at Figure 4 one will admit that this dish with blue colored rice looks everything but tasty. Figure 4 Blue Rice, Cherry Tomatoes and Pork (http://i67.photobucket.com/albums/h289/cyberpete/Cooking/PICT0254.jpg) Spaces appear bigger in size and seem chilly and clean. In Interior Design one should use the color blue only in spaces to relax, for example in the Wellness area of a Hotel, where red would have the opposite effect. Red: Red is claimed to be a dynamic and aggressive color. It stimulates psychologically and physically, enhances labor and movement and even encourages dancing. Not only venues with a dance floor make successful use of this color but also restaurants use red in dining environments, since the right shade of red can work as an appetizer (Mahnke, 1996). It activates metabolism and blood circulation of the body as it signifies pure energy. However it can also appear overwhelming and result in irritated guests (Morton, Color Matters, 2008). Yellow: Yellow brings the sunshine in. The color has the effect of lightning up bad mood and puts a room into a sunny and positive atmosphere. Spaces even appear bigger and more vital. It enhances concentration and stimulates the mind towards a positive attitude even in combination with darker colors. It is commonly used in Cafà ©s and Bars since yellow inspires conversation and communication. In gastronomy it can be used to keep guests longer and therefore make them willing to consume more (Mahnke, 1996). Green: Green has a calming effect on people; it gives a feeling of balance tranquility, and security. The color is often used in conference rooms in Hotels (Pile, 1997) as it stands for creativity and willingness to learn new things. A green room appears vital and has a regenerating effect on the human organism. The color seems friendly and relaxing. Green is neither a cold nor a warm color, often it is understood as a neutral pole between the two. Orange: Orange can create a cheerful warm and comfortable atmosphere. It is known as the friendly and social color in Interior Design (Pile, 1997) that also has the ability to enhance appetite (Mahnke, 1996). Brown: Brown as used in interior decorating has the effect of giving a rustical and comfortable atmosphere. White, Black and Grey: White, Black and Grey belong to the so-called non-colors. They are perfect combined with other colors. However if too much black, white or grey is used in interior decoration it can give a feeling of heaviness and darkness. These colors make better use as neutralizers or contrasts to other colors (Pile, 1997). Color in Restaurants According to John Pile (1997), Restaurants call for a particularly sensitive use of color. An inappropriate color scheme might be the cause for a restaurant to fail even if it might have been successful otherwise. As mentioned in the previous abstract, appetite is very strongly affected by light and color. The sight of a blue cake wouldnt make your mouth water as much as it did when it was chocolate-brown. The experience of eating can be made more pleasant or less so, through the choice of color in surroundings. Experience suggests that certain colors are best avoided entirely; these include black, darker or cold grays, strong tones of violet and yellow-greens. (Pile, 1997). Pile further states that the color red is believed to be stimulating to the appetite and other warm tones tend to generate a comfortable atmosphere but should be used with moderation along with stronger accent colors. To conceal spots and soiling in a restaurant establishment, it is usual to choose certain colors, materials and patterns, however the color of such areas as tabletops, linens, dishes glassware and menus, that take in most of the diners field of vision of the restaurant, should be considered along with the colors of the rest of the interior space (Pile, 1997). In his book Color in Interior Design, John Pile claims that even the style of food should have an effect in color choice. He states that in fast-food outlets, cafeterias and other restaurants where a rapid pace of service is anticipated, the choice of bright colors and strong contrasts have the best effect. Restaurants with more traditional style, perhaps serving better cuisine at a more leisurely pace and probably even at higher prices, are better served by softer, warmer tones seen under a lower level of lighting. The use of natural wood tones, metallic elements, and mirrors are traditional elements in bar areas. Dining rooms of traditional clubs are commonly developed in tones of brown and tan suggesting a masculine atmosphere while lighter tones of cream, beige and yellow relate to a more varied clientele. (Pile, 1997). There are certain types of restaurants, such as Seafood restaurants, that have developed a tradition in style and setting, using natural wood for tabletops and floors along with areas of off white, tan or brown in other elements. The color Blue is a favored accent color, as it supposedly is associated with the sea, but it should definitely not be used in excess as to avoid a cold and unappetizing effect. Various national cuisine style restaurants can also be emphasized through use of color, such as white and red in Austrian or red green and white in Italian restaurants, but such associations are not essential and always threaten to turn to clichà © when they are overdone. Customer Satisfaction Questionnaires Importance of customer satisfaction Customer satisfaction depends on a product perceived performance in delivering value relative to a buyers expectations (Philip Kotler, 2006). The buyer will be satisfied, according to whether or not the products performance meets the expectations. Expectations are based on experiences, opinions of friends and market information and promises. New Baroque Introduction of New Baroque Venues of this category feature exuberant lightning, decadence and pattern. Many restaurants take their cues from this approach, yet are rather more contemporary with just the odd extravagant flourish. (Ryder, 2007) The restaurant chosen to represent this category in this study is the Cospaia in Brussels, Belgium. Figure 5 Restaurant COSPAIA, Brussels, Belgium Design Concept of Cospaia The concept is unique and mysterious. For Cospaia Jan Tindemans united a passionate designer and an exclusive location. The myth starts immediately with the location of Cospaia on the Boulevard de la Toison dOr. Many habitants and visitors of Brussels will surely remember some of the famous eateries that used to occupy this location. The entire neighborhood breathes luxury and coziness. Exclusive boutiques and first class hotels in the immediate vicinity, the Brussels Financial heart, the Embassies and the European quarter all within walking distance. It is a dream location for a new style restaurant with international ambition. Cospaia will easily fit in that exclusive list of addresses next to Cafà © Costes in Paris, Bank in London, Vau in Berlin and Arts in Barcelona. Marcel Wolterinck, an internationally recognized designer has created the interior design. (http://www.cospaia.be) 5.3. Presentation of Results from Questionnaires Global Views Introduction of Global Views Various aspects of other cultures and countries inspire the designs of restaurants of in category. Asia is continuing to lead the way as major influence in restaurant design in cities of the western world, whether or not it reflects the cuisine on offer. (Ryder, 2007) Representing the chapter Global Views in this study will the Megu Midtown in New York City, USA. Figure 6 Restaurant MEGU, New York City, USA Design Concept of Megu Designed and created by Yasumichi Morita and his Japenese based team Glamorous. For the first, Megu owner Mr Koji Imai asked Morita to introduce real Japanese beauty to New Yorkers. (Ryder, 2007) The design team Glamourous chose to blend traditional and modern Japanese times. Authentic and avant-garde Japanese ingredients are combined to suit every palate. The overall dà ©cor is filled with customary Japanese interior accents, complimented with a contemporary ambiance. The rich fabrics, the highest-grade wood materials, and the artistic integrity were upheld in the construction of MEGU Midtown. To express the rich design of Megu, they made the design rise vertically. Almost everything about the design in the main dining room points from the ceiling to the floor. The lamp pillars, the family crests that cascade from top to bottom, and the 27-foot long hand drawn mural of tigers. When the guests arrive, they walk up the stairs to the mezzanine and then descend to the main dining room when their reservation is ready. In the waiting bar there is illuminated photographic art conveying the heart of Japan, on 7-foot Kimono fabric pedestals. The visual delights at MEGU Midtown in terms of design are, the lamp pillars, the family crest emblems, the open sushi and Teppan-yaki kitchens, and the 500 pound Crystal Chandelier. Using the high ceilings and the wall-to-wall windows they have created another distinct and wonderful space. (www.megurestaurants.com/phi losophy) 6.3. Presentation of Results from Questionnaires Modern Classic Introduction Modern Classic Simple dining spaces that often feature classic designs from the twentieth century belong to this category. The interiors dont rely on any design tricks, themes or grand gestures. Instead the designers rely on the beauty of natural materials such as marble and stone for adornment. (Ryder, 2007) the example of this category presented in this study is The Modern in New York City, USA. Figure 7 Restaurant THE MODERN, New York City, USA Design concept of The Modern Inspired by the Bauhaus movement, The Modern was created by architects Bentel Bentel. The design plays a major role in every aspect of the dining experience at the Modern. Open, elegant and filled with light, the Dining Room offers views of the Abby Aldrich Rockefeller Sculpture Garden. Both the Dining Room and Bar Room are adorned with furniture and tableware from modernist greats, with a focus on Danish design. (http://www.themodernnyc.com) 6.3. Presentation of Results from Questionnaires Research Design Research Design The type of research design is very important for the whole study and is a major factor for the significance of the results. In the case of this study a quantitative research design was chosen. Ryder (2007) defines restaurant design styles thematic categories: Global Views, New Baroque, Modern Classic and High Concept. In this study three categories were chosen as examples: Global Views, New Baroque and Modern Classic. Then one restaurant out of each of these categories was elected to represent the category. While preparing the questionnaires some recommendations were kept in mind. The length of the survey played an important role. The survey was designed online in English language only. It was kept in mind to keep the survey answer possibilities brief and simple. Three different pictures of different restaurant were implemented in the survey. This was done using the website http://www.onlineumfragen.com. Questions about the overall design and atmosphere relating to each picture of the three restaurants were created (Bitner, Evaluating Service Encounters: The Effects of Physical Surroundings and Employee Responses, 1990) (Kisang, 2005) and (Wakefield Blodgett, 1999). After completing the general questions about each individual restaurant, the participants were asked to choose one establishment to plan a special event at (eg. their birthday party). The population was defined using the social network website http://www.facebook.com. A group was created and 1427 people invited to join. After one week of data collection (April 22nd April 29th 2010) the survey went offline and the analysis began. By then there were 201 samples in the study. Besides the Personal Data Information and the question where respondents are asked to choose one of the three restaurants for a special event, there are solely rating scales in the survey. All respondents completed the questionnaires through the website only. After some adjustments and the preparation of the data collected, the Data then was exported into the Program SPSS, ready for further analysis. The complete questionnaire can be found in the Appendices. Data analysis Demographics After one week of data collection a proud sample of 201 respondents was achieved. This abstract will give an introduction to the population of the study. 126 of the respondents in the survey are female, that leaves 75 male respondents (Figure 1:Gender). Figure 2: Age shows that 14 respondents were younger than 20 years old. The majority of respondents (98 respondents) are between 21 and 24 years old. 69 respondents are 25-29 years of age and 20 respondents are older than 30 years. Figure 8: Gender Figure 9: Age There are 121 respondents still at University and 70 respondents who already have graduated from University. 9 participants have a High school Diploma and 1 completed an Apprenticeship (Figure 6:Education). 115 Students took part in the survey. The remaining respondents are White-collar workers (2

Ethical Justification: Involving Human Volunteers in Trials

Ethical Justification: Involving Human Volunteers in Trials Ethical Justification of Involving Human Volunteers in Phase 1 Trials Zoheb Rafique INTRODUCTION Tremendous development in recent medical science and the consequent discoveries resulting in successful prevention and also cure of different diseases are shared by clinical research involving the human volunteers. Preceding the trials in the human subjects, and to ensure safety, the proposed drug and other interventions are either tested in animals (vivo) or in laboratory (vitro) to evaluate initial safe starting dose for the human beings and to key out the benchmarks for the clinical monitoring for the potential unfavorable effects. These pre human trials might not necessarily protect against the untoward effects in the human beings as happened in the case of thalidomide tragedy, which caused disability and killed thousands of babies born to the mothers, those who took this medicine. Use of healthy human volunteers in the preliminary experiments or phase I clinical trials either reduces or excludes risks of subsequent undesirable effects in the future trails (1). Phase-1 trials are conducted in order to test the safety, reactions and immunogenicity of vaccines in volunteers. Novel treatments for the cancer are first tested in phase 1 trials enrolling the patients with advanced disease, who have exhausted the standard treatment options. Phase-1 oncology trials are the pivot point in the translation of new cancer therapies from bench to bedside. Nevertheless, these trials remain ethically controversial. The controversy stems from the fact that, classically, phase-1 oncology clinical trials involve first-in-human testing of experimental treatment candidates in patients with a terminal diagnosis, who typically have exhausted standard treatment options. Commentators on the ethics of phase-1 clinical trials make diametrically opposed claims about the prospect of direct medical benefit from participation in these trials-benefits that can be attributed to receiving the experimental treatment intervention. One camp of benefit skeptics, inhabited mainly by bioethicists , characterizes this form of research as lacking any reasonable prospect of direct medical benefit. They see an ethical cloud hovering over phase-1 trials, because the vast majority of patients volunteer for phase-1 trials out of a motivation to receive medical benefit. In the view of these skeptics, such patients therefore harbor a ‘therapeutic misconception’ about research participation. This misconception calls into question the validity of informed consent and thereby undercuts the ethical basis of these trials (2). In this paper, I will discuss the ethical justification of the participation of human volunteers in phase-1 trials. DISCUSSION It is now widely accepted that medical research designed for the benefit of populations in developed countries should not be conducted with subjects recruited from populations in economically underdeveloped countries. Indeed, it is ethically objectionable to recruit from populations in resource-poor settings, even in developed countries, unless those populations are particularly susceptible to the condition the research is designed to relieve. In one study, there was proposal to conduct a phase-1 vaccine study recruiting subjects from the United States when the purpose is to assist the population of Mali, in Sub-Saharan Africa, to overcome the pervasive local consequences of Malaria. The ethical principle of justice, which requires a fair allocation of the risks and benefits of medical research, provides that the risk of research should not be planned to affect subjects from one population when benefits of the research are primarily directed to another population. It may accordingly appear, at first assessment, that the Malian government’s requirement that all phase-1 testing of the antimalarial vaccine be conducted in the United States is as unethical as it would be for the United States government to require that all phase-1 testing of a vaccine or other product intended primarily to benefit the population of the United States be conducted in Mali. Yet codes of ethical conduct are less consistent on this point than commentators usually require being. The World Medical Association’s much-cited Declaration of Helsinki: Ethical principles for Medical Research Involving Human subjects provides that â€Å"Medical research is only justified if there is a reasonable likelihood that the population in which the research is carried out stand to benefit from the results of the research.† By this criterion, conduct of the phase-1 study in the United States appears unethical. In the context of HIV/AIDS, however, the WHO’S Global program on AIDS (1989) provided that, â€Å"in general, initial phase-1 trials should be conducted in the country of origin of the vaccine†. By this criterion, phase-1 testing in the United States is appropriate, if a vaccine would originate and initially be governmentally approved in the United States. The situation would be otherwise, of course, if the NIH was funding the study for production of the vaccine in Mali. The ethical remains of where the initial phase-1 vaccine trials can be conducted most equitably, with least risk of exploitation and most protection of the interests of study subjects (3). Most clinical research trials today require the informed consent. Concern however is raised that subjects of phase 1 trial studies might not provide valid consent. In particular, few commentators worry that subjects of phase 1 oncology trials have an exaggerated idea of any chance of the therapeutic benefit. The Empirical studies tells that phase 1 trial participants are highly optimistic an d hopeful about their chance of personal benefit and also are motivated by hope for the clinical improvement. Altruism, on other hand is much less often identified as driving the decision to enroll, when quoted as motivating factor; and it typically is not the prime reason for the participation. In one research study, sixty one (61 %) of phase 1 oncology participants were doubtful about altruism would motivate the advanced cancer patients to enroll in the non beneficial research and several phase 1 volunteers in another study showed â€Å"Surprise† at idea of research participation based exclusively on altruism. Some studies find, however that the individuals in some other types of research trials often participate in the hope of helping others. As an example, schaeffer and colleagues describe that â€Å"hope others benefit† is one of the two most common motivational factors for the healthy volunteers (4). The research participants should be fully informed about the di fference between research and therapy and also risk-benefit ratio. The researcher should offer patients substitutes other than participation in the trials and also vulnerable population should not be included in the trials at any cost and especially in the phase-1 trials. CIOMS guideline 7 talks about inducement of participation in research. According to the guideline the research subjects can be reimbursed for their needs such as transport and other expenses, and also lost earnings, that is associated with participation in the research. Those persons who receive no any direct benefit from research may also get a small amount of money for their inconvenience due to the participation in research. All volunteers may get the medical services unrelated to research and could have tests and procedures performed free of cost. Payments in terms of money or in kind to the research subjects may not be so huge as to carry them to take unwarranted risks or volunteer against the better judgment. Incompetent persons are vulnerable to the exploitation for financial gain by the guardians. A subject who withdraws himself/herself from the research for various reasons related to research study, such as unacceptable side-effects of a study drug, or who is withdrawn on health grounds, should be paid or recompensed as if full participation had taken place. For all biomedical research involving human subjects, the investigator must ensure that potential benefits and risks are reasonably balanced and risks are minimized. The Declaration of Helsinki deals with the wellbeing of research subjects and the avoidance of risk. Thus, considerations related to the well-being of the human subject should take precedence over the interests of science and society, clinical testing must be preceded by adequate laboratory or animal experimentation to demonstrate a reasonable probability of success without undue risk, every project should be preceded by careful judgment of predictable burden and ris ks in comparison with the foreseeable benefits to research subjects or to others; physician-researchers must be confident that the risks involved have been adequately assessed and can be satisfactorily managed; and the risks and burdens to the subject must be minimized, and reasonable in relation to the importance of the objective or the knowledge to be gained (5). CONCLUSION The first basic principle of the Declaration of Helsinki requires biomedical research involving human subjects to be based on â€Å"adequately performed laboratory and animal experimentation and on a thorough knowledge of the scientific literature.† This implies that human subjects should not be used unless and until successful experiments in animals, as well as in vitro, have been completed. The Declaration, like most consensus documents formulated by representatives of different nations and medical traditions, is often vague and difficult to interpret in specific cases. It might allow proceeding to clinical trials if adequate animal studies demonstrated the inapplicability irrelevance, or absence of a useful animal model. If animals died immediately after receiving a vaccine, this would undoubtedly prohibit using the vaccine in human subjects (6). I will conclude this paper by saying that research is the only way of getting rid of various diseases through proper treatment an d also benefiting future patients from those diseases which have no cure at present or any medical treatment available, so research should not be stopped. In my opinion, human volunteers can be involved in phase-1 trials but following all international guidelines and all other aspects of biomedical ethics. REFERENCES Inayat Ullah Memon. JUSTIFICATION OF PARTICIPATION OF HUMAN SUBJECTS IN PHASE 1 CLINICAL TRIALS: AN ETHICAL ANALYSIS. Bangladesh Journal of Bioethics 2011; 2(2):26-29 Franklin G Miller and Steven Joffe. Benefit in phase 1 oncology trials: therapeutic misconception or reasonable treatment option? Clinical Trials. 2008; 5: 617-623. Bernard Dickens. Reverse Exploitation in the Baltimore Malaria Vaccine Study. Emily Abdoler, Holly Taylor, and David Wendler. The Ethics of Phase 0 Oncology Trials. Clin cancer Res. 2008; 14(12): 3692-3697. International Ethical Guidelines for Biomedical Research Involving Human Subjects. CIOMS 2002; 1-113. Wendy K. Mariner. Why Clinical Trials of AIDS Vaccines Are Premature. Public Health and the Law. AJPH. 1989; Vol. 79, No. 1: 86-91.