Principles of Software Engineering

Question: Describe about the Principles of Software Engineering. Answer: This is a well used method by the programmers and the project development team so that they can easily describe the services to the users. Extreme programming mostly being used by the programmers in softwares which are designed to do complex services to the users. These should be more understandable as common public users would interact with these systems in their day to day life. Such as ATM and Parking Machines. Advantage: There are certain advantages of the story type explanation in extreme programming where the programmers express the user requirements as stories. This is one of the best methods to express the requirements so that anyone can easily understand it. Storytelling is always considered as a most convenient way to spread the message to the masses. Extreme programming expresses the requirements in stories which can be well understandable to the users. This will help them to understand the operational situation in a more real way. As we have seen in ATM Machines where the software asks the users to insert the card or take the receipt. This way can be better express the functionality to the user. Users can easily understand the functionality. It requires less maintenance. Its short and this makes it easy to implement. Users stories are useful in project planning as these are written in a manner which refers the difficulty level of the Project so that project team can understand the difficulty and time requirements (Sommerville, 2004). Disadvantage: This makes it informal in nature, sometimes users failed to detect the main motto of the stories. Sometimes users got confused with the user requirements. The stories are mainly focused on the functional requirements. It's hard to make an agreement between the user and the developer as the customer may have different understand with the team, this will make the design more difficult (Cohn, 2008). There are different requirement for a computer based system which are listed below. Functional requirements: this is the basic blueprint or the instructions for the activities and services which the computer would provide to the users. Non-Functional requirements: The non-functional requirements are the constraints which can be observed in the services and function offered by the system. These include time constraints, development constraints as well. User requirements: This mainly defines the basic user requirements which include the representation of the services which are being offered by the system for the users. These are generally shown in natural language and in the diagram. System requirements: The system requirements include the description of the system along with the constraints, properties. Logical database requirements: The logical database requirements are another kind of requirements which are needed to access and identify the files within a system so that all the functions and services must access The requirement review is a critical and important part in the development. The requirement review consists the project team members like programmers, designers, and stockholders involved with it. At first company determine the requirement prior to development and later on the consult with different stockholders for a final approach towards the system. The system requirement review is mainly done with respect to the designers and developers who will be responsible for the developing the software and the user who will use it. The managers and employees also can attend the review meeting and can give the feedback at the time of brainstorming. Process Model: (Source: kotonaya, 1998) The requirement review consists of 6 stages which are Plan review, Distribute documents Prepare for reviews, Hold review meetings, follow up actions and Review documents. 4. In petrol pump where users swipe their card and specify the amount of fuel required. The fuel delivered and the amount debited from the account of the customer. To specify these activities we need to write a natural language description and user requirements. This includes, The system must ask the users to swipe their cards for starting the process. Once the card is perfectly swiped the system will ask the Personal Identity Number (PIN) which is linked to the card and this is required for the successful transaction. The system will ask about the amount of fuel which is required by the user. The systems then ask the user to insert the pump nozzle into the gas tank and a sensor will take care about the amount of fuel the tank can hold. After successfully delivering the fuel the system will show the amount which is being debited from the users account. The Cash Dispensing functions in ATM: The system will ask the user to insert the debit card into the ATM Machine. The system will ask the 5 digit PIN for successful login into the account. The System then asks the user about the desired Withdrawal amount from the ATM. The system will match the input amount with the Balance of the users account; if the balance is more than then the desired amount then the system will proceed. The systems release a slip showing the withdrawal and remaining balance into the account. Spell Checker in Word Processor: The system will identify the miswritten words with a red When the user right clicks over the miswritten words the system will provide options such as a replace word ignore option or add to dictionary option. Once the user chooses one option the system will mark the word as perfect and red underline will disappear. 5. Elicit requirements mean to find out the requirement from the stockholders. This is an important thing for proceeding with any kind of design and concept. There are different ways to find the elicit requirements, some of them are; interviewing, workshop, focus group and brain storming (Liles, 2012). Interviewing: The Business group either interviews a person or a group of stockholders to find out the requirements. Workshops: Workshop is an important and beneficial way to find out the requirements from the user groups. These are organized by the project team to find the insight about it. The team and the stockholder will discuss each thing in detail so that they can address all the issues. Focus Group: The project team selects a bunch of peoples who are either stockholders or experts from the required industry. The team developer, designers starts an interactive session with the peoples to find out more about the requirements. Brainstorming: Brainstorming is basically done to quickly decide the ideas which can be useful for the project. A selected topic is being provided to the selected group on which they have to make relevant and accurate comments in a given time limit. This is also considered an important aspect in defining the requirements as people's provide different views regarding the requirements and project. 6. An engineer is responsible for the perfect accomplishment of all the requirements in the project. As we know he has to make sure that each of the user requirements must be addressed as well as the needs to track the relationship between the functional and non-functional requirements. One mainly recognizes the general requirements of the system. This address the main motto of the system like what a system must do and what they have to address. The nonfunctional requirements are not directly linked with the services which the software is delivering to the users. Moreover, it takes care about the performance perspective and the security of the system. These two have a relationship as for each function they need to address some non functional requirements, which are needed to be addressed for successful service delivery to the user. An engineer should make a list of the requirements which will take care of it for more user friendly services. Engineer has to address these issues perfectly so that they can perfectly address the entire requirement and deliver perfectly described service to the user (Kotonya, 1998).. 7. When a change has to be made in the system which needed to maintain consistency between the requirement and the system. These changes can be accomplished by making desired change in the programming code on a priority basis. The changes must be made after the complete analysis of the requirement and the problems which are being observed in the system. These are considered as an important aspect of the system as this will help the programmer to make the system more user-friendly. In emergency cases the modification on the code is done on the priority basis, after the changes the code will be submitted for the analysis and at last, the code will be restructured in the arrangement. If it has to done in other case, the first thing is to determine the requirement impacts and then made a change in the requirements. The programmer will made a change in the program code and update the code in the database. The following model perfectly describes the changes: (Source: kotonaya, 1998) This model will address the changing process which could be done in emergency changes or in none emergency cases. Reference: Sommerville, .A, 2004, Software Engineering: Seventh Edition, Pearson Education Cohn, .M, 2008, Advantages of User Stories for Requirements Retrieved From https://www.mountaingoatsoftware.com/articles/advantages-of-user-stories-for-requirements Kotonya, G. and Sommerville, I. 1998. Requirements Engineering: Processes and Techniques Chichester, UK: John Wiley and Sons. Chemuturi, M. (2013). Requirements Engineering and Management for Software Development Projects. Liles, .J, 2012, Methods for Eliciting - Not Gathering Requirements Retrieved from https://www.batimes.com/articles/methods-for-eliciting-not-gathering-requirements.html

Self Biography Essay - Self Critique Tips

Self Biography Essay - Self Critique TipsAre you looking for a great way to improve your work skills? Self biography essay samples can help you step up your writing game. In this article I will show you some simple tips that will not only help you improve your writing skills but will also increase your confidence.The first thing that you need to do is to find out what exactly a self biography essay is all about. A self biography is a document written by a person about themselves. In the case of a self biography it would be the self. It contains information about the person including his or her hobbies, personal interests, family, friends, schooling, career, and other personal information.A self biography also helps you to measure the different parts of yourself. They are the areas where you are in control. One of the best places to start is at the end of the self biography. This is the part where you can include anything you want. It could be your goals, interests, hobbies, daily rou tines, fears, or any other topics you want to discuss.Next you need to write about oneself. This is an important step because this is where you would tell the readers a little bit about yourself. You should include some information about your family and how you see them. You also need to include some more things about yourself. You can include some information about your passions, your unique talents, and the things that you love.Some of the most important things to include would be your passions, hobbies, talents, and the areas that you like to be in. This is also the point where you would introduce your family. This is the next place where you would talk about your daily routines. It would include where you go to school, the times when you go home, how you spend your free time, and what you do for fun.Finally you would introduce some more information about yourself. This includes your strengths, weaknesses, likes and dislikes, and your dreams.To make it easier for you to understan d you need to write the self-profile as if you were explaining a bigger picture about yourself. If you did this correctly, you would be able to answer a lot of questions about yourself. This is one of the things that makes it easy for you to write.The last thing that you need to do before you are done with your self biography is to answer the questions you have written about yourself. The reason for this is that answering these questions will make it easy for you to see what you have accomplished in your life so far. This will help you gain more self-confidence.

Chipotle External Analysis Essay Example

Chipotle External Analysis Essay Restaurant Industry: Chipotle Mexican Grille, Inc. TABLE OF CONTENTS Chipotle Overview3 Industry Overview3 Key Macro External Forces4 Five Competitive Forces4 Major Factors Causing Fundamental Changes4 External Analysis4 Key (or Critical) Success Factors4 APPENDIX – 14 APPENDIX – 24 External Factor Evaluation (EFE) Matrix4 APPENDIX – 34 Competitive Profile Matrix (CPM)4 APPENDIX – 44 APPENDIX – 54 Content Topics4 Bibliography18 Chipotle Overview Chipotle Mexican Grill, Inc. is a â€Å"fast-food service restaurant† under limited service category. It was formed in 1993 and went public in 2006. It has the largest market share in the Mexican-type food segment with a net income of more than $126M in 2009 (Mergent online, 2010). The company spans over 35 states and has over 1000 restaurants across the U. S. and in parts of Columbia district, Canada and England. Chipotle’s menu consists of burritos, tacos, burrito bowls (a burrito without the tortilla), salads, and a variety of extras such as guacamole, salsas and tortilla chips seasoned with lime and kosher salt, cheese, lettuce. The company claims that with its varieties of extras, it’s able to expand its menu offerings to over 65,000 choices (Hoover, 2010). Industry Overview The U. S. fast-food industry is expected to generate total revenues of $184. 0 billion in 2010, which is equal to a 0. 32% share of the economy. Over the next five years (2010 to 2015), the revenue for the industry is expected to grow at a rate of 2. 5% per year to $208. 2 billion (Appendix 1 – Table 1). Due to the projected improvement of the domestic economy, the number of establishments and the number of enterprises are forecasted to increase at a rate of 1. % and 1. 3% per year, respectively. This means that new entrants will enter the market at a slower rate than the existing fast-food chains increase their branches (IBISWorld, 2010). The industry concentration, which is the combined market share of the top four chains, is low. The major players are McDonald’s Corporation (12. 7% of market share), Yum! Brands, Inc. (9. 7% of market share), Wendy’s/Arby’s Group, Inc. (6. 6% of market share), and Starbucks Corporation (5. 9% of market share) (Appendix 3 – Figure 1). The combined market share of these four firms is 34. 9%. We will write a custom essay sample on Chipotle External Analysis specifically for you for only $16.38 $13.9/page Order now We will write a custom essay sample on Chipotle External Analysis specifically for you FOR ONLY $16.38 $13.9/page Hire Writer We will write a custom essay sample on Chipotle External Analysis specifically for you FOR ONLY $16.38 $13.9/page Hire Writer Since the industry life cycle is very close to a mature stage in the domestic market, many operators are looking to expand to unsaturated markets such as Asia and the Middle East. As a result, the trend toward globalization is high and is expected to increase over the coming years (IBISWorld, 2010). A study done by IBISWorld Industry Report found that â€Å"Households that make less than $50,000 per year spend 36. 6% of their food budget on dining out. Households that make between $50,000 and $75,000 per year spend 42. 4% of their food budget on dining out, while households that pull in more than $75,000 per year spend 45. % of their food budget on dining out† (2010). The same study found that almost half of the food budget is spent on eating out by people who are 18-25 years of age. People who are 25-30 years old spend 44. 8%, and those who are 35-50 years old spend 42. 3%. The 50-65 years of age category spends 42. 8%, and those who are 65 or older spend 37. 0% of their food budget dining out. It is true to say that â€Å"every age group and income level eats fast-food† (IBISWorld, 2010). (Appendix 4 – Figure 2) Since the domestic fast-food market is almost saturated, the competition has ecome intense. Operators are competing based on price, food quality, style/presentation, variety of foods, and quality of service. Moreover, the barriers to entry in this industry are low. This is because new operators can enter the market with low startup cost. Capital outlays can be minimized by leasing premises and equipment rather than buying outright. Franchising is another mechanism that allows new entrants to keep startup costs to a minimum (IBISWorld, 2010). Some operators opt for a multi-branding strategy to obtain economies of scale. For example, Yum! Brands, Inc. owns three of the world’s best known fast-food franchises, which are Kentucky Fried Chicken (KFC), Taco Bell, and Pizza Hut. With a multi-branding strategy, a firm can combine its brands into the same location in order to increase sales and improve operating efficiency. In terms of industry profitability, it appears that profit margins have a tendency to fall. This is because competition is high and customers tend to buy low-priced high-value items. The average gross margin and net profit margin is 37. 1% and 14. 3%, respectively (MSN Money, 2010). Key Macro External Forces Socio-cultural Today’s society is becoming increasingly more health conscious. Consumers are aware of calories, obesity, sodium content and fatty food intake issues. Many restaurants have responded to the healthy eating trend by expanding the number of healthy food choices on their menus. A study found that American fast-food chains increased their healthy menu items by 65% during the second quarter of 2009 to the second quarter of 2010 (Midday, 2010). Another important social factor is the desire to be socially responsible. More restaurants are going green by choosing local ingredients, meats, and vegetables over those shipped from thousands of miles away. A study reports that around 80% of Americans consider themselves to be environmentally conscious. The same study found that over 60% of Americans prefer to eat at eco-friendly or green restaurants (Hubpages, 2010). This is why some restaurants incorporate green business in their marketing strategies. Economic According to IBISWorld Industry Report, the revenue for the fast-food restaurant industry in the next five years (2010 to 2015) is projected to grow at a rate of 2. % per year to $208. 2 billion (2010). Although this industry is expected to grow; a change in aggregate disposable income could negatively affect its revenues. During the recession, consumers tend to be more selective about how they spend their disposable income. Some are cutting back on eating out and electing to save money by eating in. Those who still eat out during the recession t end to choose lower-priced, value items. This trend has led to an intense competition between restaurants in order to convince customers that they can get the most bang for their buck at their establishment. Legal-political-regulatory There are many regulations involved in the food industry. One in particular is the food safety law. In California, this law requires all employees who handle food in a restaurant to earn a California Food Handler Card. Under the law, employees are required to take a training course followed by a test, at a cost of $15 per course (CRA, 2010). The extra time spent training the staff and the fee for the test itself certainly increases the cost of doing business for restaurateurs. The new nutrition-labeling law also plays a significant role in the food industry. According to the Association of Corporate Counsel, the law requires â€Å"nutrition labeling for standard menu items sold by chain restaurants with 20 or more locations doing business under the same name and offering substantially the same menu items† (2010). In addition to having each food item tested, menus may have to be reprinted to include the required nutritional data. The cost of complying with this new regulation could prove quite costly for some companies. Technological Many in the food service industry have incorporated a Point-of-Sale (POS) system. This system typically uses a touch-screen display to allow kitchen staff to view orders that are placed at the front counter or drive through in real time. The POS system can also be used to manage inventory and collect relevant data on consumer purchasing habits. Some restaurants have adopted an online ordering system that allows customers to place and pay for orders online. While others have joined the wave of mobile applications, giving consumers the ability to place and pay for an order from virtually anywhere at any time. Five Competitive Forces Bargaining Power of Suppliers: Low Suppliers in the fast-food industry have low bargaining power. This is because most of the larger fast-food chains such as McDonald’s and Yum! Brands, Inc. get their ingredients from a number of various suppliers. These companies have dominance over their relationship with suppliers. For instance, Chipotle has set specific standards for raw materials and ingredients and will only deal with a select few quality suppliers. However, the company has been trying to increase the number of suppliers to mitigate price volatility and shortages of supply (ISBISWorld, 2010). Potential Entry of New Competitors: High Barriers to entry in fast-food service segment are relatively low. As previously noted in the Industry Overview, start-up costs can be kept to a minimum by taking advantage of franchising opportunities and opting to lease space/equipment in lieu of buying. Hence, the industry has seen an increase in the number of new entrants. However, it is somewhat difficult to enter and compete on a large scale, mostly because of market saturation. A new operator would have to invest heavily in forging relationships with suppliers and gain access to valuable raw materials, which could pose a significant barrier to entry (IBISWorld, 2010). Potential Development of Substitutes: High There’s been a consistent decrease in the fast-food industry’s revenue stream as today’s health conscious consumer is seeking out healthier dining-out options. They’re looking for quicker snack options at beverage outlets (non-alcoholic) or choosing prepared foods from grocery stores. Consequently, the threat of substitutes is high (IBISWorld, 2010). Bargaining Power of Consumers: High As noted in the Industry Overview, the fast-food industry is virtually saturated. There are numerous existing restaurateurs and new ones entering the market frequently. Consumers have lots of choices when determining where to spend their dinging-out dollars. Today’s diners have the option to switch between restaurants as their preferences change and their budgets dictate. Rivalry Among Competing Firms: High The scope of competitive rivalry for Chipotle is in the domestic Mexican fast-food segment. Other players in the quick-service non-Mexican category include international chains like McDonalds, Yum! Brands, Wendys and Burger King. Direct competitors include Qdoba Mexican Grill, Taco Bell, El Pollo Loco and Baja Fresh (Yahoo Finance, 2010). These are mainly privately-held companies. In order to stay competitive firms must continuously seek to differentiate themselves from their rivals in order to attract and retain customers. Major Factors Causing Fundamental Changes Change in Consumer Attitudes The limited-service restaurant segment accounts for a large part of the fast-food service industry in the U. S. Despite its major contribution to overall industry revenue, this segment has experienced a decline in the last few years. This can be partially attributed to the fact that consumers are becoming more concerned with convenience and value for their money. They are also focusing more on making healthier lifestyle choices. Hence, their inclination has been more towards non-alcoholic beverage outlets or prepared foods from grocery stores in lieu of fast-food (IBISWorld, 2010). Economy/ Recession According to IBISWorld, baby boomers, a group that constitutes a major percentage of earnings for fast-food businesses, are looking for more convenient dining-out options. Those with less disposable income, such as homeowners facing foreclosure and/or unemployment, are seeking out establishments that offer more value for their money. Therefore, it’s important for restaurants to be reasonable in terms of pricing. The fast-food industry is also highly dependent on labor. The industry has experienced a rise in its labor costs such as wage, benefits, compensation and last but not the least, granting unemployment compensation. There has been an increase in the level of regulation for minimum wage by Federal and State Governments and also nutritional content of meals by Food and Drug Administration (IBIS, 2010). Industry Saturation/ Globalization As noted in the Industry Overview, the industry life cycle is nearing maturity in the domestic market. Many operators are being forced to expand to unsaturated markets such as Asia and the Middle East. As a result, the trend toward globalization is expected to increase over the coming years (IBISWorld, 2010). External Analysis Economic Forces Struggling Economy Threat In the last two years the U. S. economy has experienced the worst downward spiral since the Great Depression. The unemployment rate rose from just under 6% in 2008 to more than 9% in 2009 (CountryWatch, 2010). Tough economic times forced many consumers to embrace penny-wise spending habits. Some speculate that even if the economy makes a strong recovery, the trend toward frugality will be difficult to reverse (ProgressiveGrocer. com, 2010). Appendix 1 – Table 2) In an effort to stretch their dollar further, some diners are choosing a fast-food value menu over the slightly more expensive casual-dining experience. This is highlighted in Charles’ 2008 article which explores why McDonald’s introduced a premium value menu. The fast-food giant’s senior vice president and chief marketing officer for the UK and Northern Europe declared, â€Å"As people fall out of the casual-dining sector, we hope to catch them with our premium offerings† (p. 3). Social, Cultural, Demographic, and Natural Environmental Forces Aging Population Opportunity According to a recent article in Restaurant News, the baby boomer generation will be critical to the restaurant industry’s growth in the next 10 years. (Appendix 4 – Figure 3) The article cites a statistic from the Bureau of Labor Statistics Consumer Expenditure Survey which indicates $2 of every $5 spent dining out can be credited to baby boomers (Francese, 2010). While most other age groups are shying away from dining out during the recession, baby boomers have actually shown an increased propensity for dining out (Glazer, 2009) Social Responsibility Opportunity The weak economy is causing consumers to think more intently about their purchasing decisions. In addition to analyzing the quality of a product or service, customers are considering what type of social statement the purchase will make. There’s a growing trend toward supporting businesses that are socially responsible. In the summer of 2009 Time Magazine conducted a poll which included 1003 participants. Almost 40% responded that they bought a product or service based on the company’s social or political values (Stengel, 2009). Environmentally Friendly Opportunity Restaurant owners are also taking note that consumers are concerned about the affect the products they buy have on the environment. KFC, one of the major players in the fast-food industry, is undertaking a â€Å"Renew, Reuse, Rejoice† initiative. The company is replacing foam and paper products with reusable plastic products. KFC hopes this new packaging will give customers more control over how the containers are reused and eventually disposed of (QSR, 2010). Health/Government – Opportunity Threat In addition to being good corporate citizens and environmentally friendly, restaurateurs must also address the public’s increasing awareness of the correlation between dining out and obesity. Many chain restaurants are now creating low-calorie menu items to appease the health conscious consumer and address new federal regulation requiring calorie count information on menus (Sasso, 2010). After facing criticism from public-health advocacy groups, Darden Restaurants, parent company of well known chains such as Red Lobster and Olive Garden, has introduced lower-calorie choices at many of its establishments (Pedicini, 2010). Competitive Forces Major Competitors Strengths/ Weaknesses In her article, â€Å"Fast –casual catches on†, Kelly Liyakasa contends that the fast-casual dining segment is experiencing the greatest growth in the restaurant industry (2010). According to IBISWorld, an online industry report database, major players must compete on the basis of price, location, dining experience, and customer service (2010). The top ten competitors in the casual-dining arena include Darden Restaurants, Pantry Inc. , Cheesecake Factory, Inc. and Chipotle Mexican Grill, Inc. (Mergent Online, 2010). Appendix 2 – Table 3) (This section intentionally left blank) Key (or Critical) Success Factors There are over 250 key success factors for the restaurant industry. Below is a summary of some of the most important as identified by IBISWorld (2010): Customer Loyalty: Ability to attract new customers and keep the current ones. Customer loyalty is critical if a restaurant is to succeed in today’s economy. Customer loyalty can boost sales and profits. A study shows that a 5% increase in customer loyalty can boost lifetime profits per customer by as much as 95%. Omega Management Group Corp, 2010). Global Expansion: Global expansion is considered a growth strategy for the food industry, especially because the domestic segment is saturated. Labor: This industry is labor intensive. Labor input is used in all areas of the business, from order-taking to delivery. Therefore, access to a well trained and versatile staff is important. Technology: Capacity to implement new technology in order to increase productivity and decrease the cost of labor. Atmosphere: Ability to create a pleasant environment and an enjoyable dining experience Location, location, location: Prime locations near key markets Inventory Control: Ability to keep excess supply orders and food/stock wastage to a minimum Pricing: Pricing model aligned with portion control process in order to minimize costs and maximize profit margins on menu items Government Regulations: Ability to comply with changing government regulations related to food safety and handling Customer Service: A knack for knowing what the customer wants and providing it

Romanticism and Transcendentalism essays

Romanticism and Transcendentalism essays Nature, as William Cullen Bryant pointed out, speaks a various language in its many changes and so serves the imagination as an expression of our own inner changes. (p. 123-124) Nature is a part of each and every single one of us. Especially for the Romantics and Transcendentalists. They had their own theories on life and how everything works around it. The Romantics and Transcendentalists believed in the strength of the individual and through that learned the true meaning of life. The same theories where brought upon us in the movie Phenomenon. The Romantics believed that people found truth from within their own senses and everything happens for a certain reason. He who, from zone to zone, guides through the boundless sky thy certain flight, in the long way that I must tread alone, will lead my steps aright. (p. 151) George also believed that the light shinned upon him because the world was trying to tell him something he never knew before. He believed that it didn't matter if a person was lost in their thoughts or did not know what to do with life, because there was always an answer and the one above will always guide everyone. Both the Romantics and the Transcendentalists believed in the strength of the individual or in other words, non conformity. That is basically one of the reasons why George did not fit into the town when he went through the changes. Society does not like changes, it likes to stay normal and constant with minimum changes. Transcendentalists believed that everything and everyone is made up of the earth. They believe that one is not 16 or 17 years old, but one is as old as this universe. Transcendentalists also believed in the over soul and finding truth from spiritual aspects. That spirit is one and not compound; that spirit does not act upon us from without, that is, in space and time, but spiritual ...

Motivation in the workplace Essay Example | Topics and Well Written Essays - 500 words

Motivation in the workplace - Essay Example A way to ensure that governmental workers do their jobs correctly is by keeping them motivated. The person responsible to ensure that public servants are motivated is the manager. Managers have to use their people skills and leadership to motivate public workers. A lack of leadership by governmental leaders can lead to disastrous results for a public agency. It is important for managers to always keep the lines of communication open. Communication in the workplace can be enhanced by providing training and development. Active listening skills are also important. A way to motivate public workers is by empowering the staff. â€Å"Empowerment is the process of increasing the capacity of individuals or groups to make choices and to transform those choices into desired actions and outcomes† (Worldbank, 2011). Empowering the employees allows the workers to make more decisions on their own without a manager harassing them over every single detail or decision. A theory of motivation that can be used by the managers of public agencies to improve the motivation of the workers is Maslow’s hierarchy of needs. Maslow’s hierarchy of needs is composed of a pyramid of lower order and higher order needs. The five needs of Maslow’s hierarchy are physiological, safety, social, esteem, and self-actualization. The physiological needs are the most basic of all human needs which include biological maintenance, need for food, water, and substance. To comply with these needs the manager of a governmental institution must provide the employees with a lunch hour and two fifteen minutes breaks, one in the morning and another in the afternoon. There should be a lunch room in the facility with a refrigerator and a water fountain. The safety need deals with the need for security, protection, and stability. This need can be met by the manager of a governmental entity by hiring a security guard to

Lee Smiths Oral History, a Depiction Intricacies and Complexities of Essay

Lee Smiths Oral History, a Depiction Intricacies and Complexities of History - Essay Example And perhaps the point of the entire novel is to show readers the different facets of history, making it both rich and confusing; a field which is definitely more than just a simple narration of events in the past. Oral History is deemed by many not only to be Lee Smith's most popular novel, but more importantly her most complex work. The twists and turns that one has to go through reading the novel is quite evident as the piece is very challenging to read, much more to understand. However this complexity seems to be the very vehicle upon which Smith presents to readers the idea of how complex writing or telling history is. In this novel, Smith puts herself and the reader in the shoes of a historian, who is faced with the dilemma of gathering a large collection of stories and accounts of things in the past to present to the public in a simple and straightforward manner. By making the narrative intricate, Smith takes the reader along for a dizzying journey that most serious historians take. Smith cleverly uses different voices and points of view in the stories that the main character, Jennifer Bingham, had to hear.

Influence of pH on the activity of Potato catalase Essay Example for Free

Influence of pH on the activity of Potato catalase Essay Therefore SA = 7. 065mmi. So, 7. 065mmi x 50mm will provide the volume of the 5cmi space in the manometer tube, which is 353. 25mmi. The rate of reaction can now be calculated as: Rate of Reaction = Volume Time The results for the rate of reaction are displayed as follows: pH Average Time/Seconds Rate of Reaction: Rate of Reaction Results Graph: Conclusion: From the average time and rate of reaction results, it can clearly be seen that the fastest and shortest reaction time was for the pH of 6. 3. Basically, this shows that the most appropriate pH for the enzyme Catalase to function in is a pH of 6. 3 as it the enzyme is forming a complex with the substrate and producing the by-products Hi O and Oi , at a faster rate. The least effective pH buffer to use in a Catalase reaction would be a pH of 2. 8, although there may be more inhibiting pHs outside the range used in the experiment. The longest reaction was for the pH 2.8 and the smallest rate of reaction was also, therefore pH 2. 8. Moving up the pH range used in the experiment, the rate of reaction continues to increase until the optimal point of pH 6. 3, where the rate of reaction slows and average time taken begins to increase above this point, as shown in the pH 8. 3 results and graph. Evaluation: Overall, the experiment was conducted in a suitable way that enabled the collection of relatively reliable results; however as with most experiments there were some sources of error in its conduction that will have had an effect on the results. The main error in this experiment was the factor of human error; this was mainly present in the measuring and timing stages of the experiment. The measurement of the buffer solutions, hydrogen peroxide and cutting of potato discs will have had slight discrepancies in their quantities; this will have had a small effect on the results as the enzyme and substrate amounts will have varied and the rate at which products are formed will have increased or decreased. To eliminate human error in the experiment the measurements and timing would have to be done by using more technological equipment, in order to gain precise results. Another factor that will have influenced results is the presence of inhibitors when the reaction took place; these occur naturally and can be either competitive or non-competitive: A competitive inhibitor molecule has a similar structure to the normal substrate molecule, and it can fit into the active site of the enzyme. It therefore competes with the substrate for the active site, so the reaction is slower. A non-competitive inhibitor molecule is quite different in structure from the substrate molecule and does not fit into the active site. It binds to another part of the enzyme molecule, changing the shape of the whole enzyme, including the active site, so that it can no longer bind substrate molecules. Non-competitive inhibitors therefore simply reduce the amount of active enzyme; similar to decreasing the enzyme concentration. In conclusion, the presence of these inhibitors will have altered the reaction by increasing or decreasing the rate at which the products are produced. There will have been limitations in the results as the range of buffer solution pHs used in the experiment were inadequate to determine an exact optimal pH for the enzyme Catalase to function. To find the optimal pH, further tests could have been conducted by using pHs with closer intervals within the range of 4. 5 and 6. 5, where the rate of reaction increases sharply, as shown on the graph by an arrow. By analysing the results and the graphs that were produced, there are no obvious anomalies in the results achieved; however there may have been a slight discrepancy in one result which is marked on the graph/s with a circle. This could have been a consequence of any of the factors mentioned above in the evaluation section.