Night By Elie Wiesel A Tragedy Revealed - 1212 Words

â€Å"Hope is being able to see that there is light despite all the darkness† -Desmond Tutu. Hope is more than just a word. It immediately evokes feelings inside of us when we hear or speak of it. Still, hope is not always positive. People can have false hope or wish for destructive things. However, when hope is positive it can help one reach their full potential in life. During times like the Holocaust where hatred and evil are pervasive, hope can be easily lost. Nonetheless, when one can stay hopeful, they become able to overcome obstacles physically, mentally, and emotionally. In Night by Elie Wiesel, â€Å"A Tragedy Revealed†, and in One Survivor Remembers hope is essential in sustaining people throughout hard times. In Night, the hope people give Elie makes it so he has the strength to fight for his life. While in Auschwitz, prisoners are starved and worked until the point of exhaustion. On top of the physical trauma, numerous prisoners give up on life because of a ll the evil they see occurring around them. These people forget that life does not just bring hatred and pain, but that it brings beauty, compassion, friendship, and love. In order to survive in these gruesome camps, prisoners must constantly be reminded that the good in this world has not been exterminated. One person who reminds Elie is Juliek, a talented musician. This man is a fellow Jewish prisoner who happens to enjoy playing the violin. When the Russian allies invade Auschwitz, all the Jews at the camp areShow MoreRelatedNight, Schindlers List, and The Diary of Anne Frank Essay1250 Words   |  5 PagesNight, Schindlers List, and The Diary of Anne Frank The Holocaust was the most horrific time that man has known. To survive this atrocity, the Holocaust victims man upon man atrocity, one had to summon bravery, strength, courage, and wisdom that many did not know they possessed. One survivor is Elie Wiesel, whose exquisite writings have revealed the world of horror suffered by the Jewish people. Elie Wiesels statement, ...to remain silent and indifferent is the greatest sin of all...Read MoreElie Wiesel : The Survivor Of The Holocaust2445 Words   |  10 Pagesexperiences are more devastating than others. Each survivor has his/her way of coping with the trauma and maintaining sanity. Elie Wiesel, one the survivors of the Holocaust, gives us some insight into dealing with extremely difficult experiences. He spent a year imprisoned in the Auschwitz and Buchenwald concentration camps, the same camps where he lost all his family members (Wiesel 15). After his liberation, he moved to France where he learned French and studied Literatur e, Philosophy, and PsychologyRead MoreEssay on The Challenge of Having Faith in God Today4869 Words   |  20 PagesThe Challenge of Having Faith in God Today In Elie Wiesel’s book Night, one character professes to have â€Å"more faith in Hitler than in anyone else. He’s the only one who’s kept his promises, all his promises, to the Jewish people† (77). After all they have gone through in their rich and lengthy history, Jews have every right to feel angry toward God for not keeping His promises. God told them that they were His chosen people; but who would feel privileged to be a Jew if being â€Å"chosen† meantRead MorePro Life And Pro Choice1647 Words   |  7 Pages3,000. That’s the number of innocent people whose lives were taken away from them on September 11, 2001; a date that will go down in time as one of the biggest tragedies in U.S. history. Most individuals know this. What many don’t realize, however, is that it’s also the number of babies that are killed everyday by a legal murder: Abortion. That’s 3,000 potential lives, hopes, and dreams that are cruelly put t o a halt by the person who is supposed to love them most; their mother. All simply because

Male Athletes With Bulimia Nervosa - 1347 Words

Male Athletes with Bulimia Nervosa: â€Å"Dying† to Gain a Competitive Edge Over the last decade, we have become very familiar with eating disorders and its detrimental impact on young women’s physical and mental health. In particular, Schaal et al. reported eating disorders, notably bulimia nervosa, had â€Å"the highest prevalence†¦among male athletes †¦ in weight-class sports (i.e. wrestling, boxing)† (qtd. in Bratland-Sanda, Sundgot-Borgen 500). In this essay, I will draw upon current research on bulimia nervosa in athletes and attempt to establish the extent to which involvement in weight division sports lead to the development of bulimia nervosa. Weight division sports allow and even unconsciously encourage athletes to â€Å"compete in a lower category than their natural weight, provoking the use of pathogenic weight loss methods† (Dosil 106-107). This obsession with weight loss may have stemmed from a range of factors, including personal competitiveness, impression motivation, threat perception, and coaching behaviours. The athlete will undergo extreme measures of â€Å"binging and/or purging, laxative abuse, restricting†¦ food intake, [and] strenuous exercise† to obtain their ideal weight (Heggan 39-40). In order to fully understand the influence of weight division sports on bulimia nervosa, we must consider how it’s caused, what its impacts are, and how we can prevent it. Bulimia nervosa is a type of eating disorder characterized by â€Å"preoccupation with food, body weight and shapeShow MoreRelatedEating Disorders And Anorexia Nervosa947 Words   |  4 Pagesas anorexia nervosa, bulimia nervosa, and binge eating disorder consist of emotions, attitudes, and behaviors surrounding weight and food issues. Up to 24 million people of all ages and genders suffer from an eating disorder in the U.S (ANAD, n.d.) bulimia nervosa as well as the other eating disorders are considered to be a female eating disorder, a disorder that only affects women which limits males to seek treatment let alone make aware to other that they suffer from bulimia nervosa. IndividualsRead MoreEye Opener : The Mind And Body1478 Words   |  6 Pagescommon are Anorexia Nervosa, Bulimia Nervosa, and Binge Eating. It is only human to wish to look differently or want to lose weight; however, many young people choose an unhealthy route to achieve these goals. The main cause of Anorexia Nervosa is unknown but there a lot of leading factors such as depression, anxiety, being bullied at school, etc. â€Å"Anorexia is a complex condition that arises from a combination of many social, emotional, and biological factors† (Anorexia Nervosa: Signs, Symptoms,Read MoreEye Opener : The Mind And Body1480 Words   |  6 Pagescommon are Anorexia Nervosa, Bulimia Nervosa, and Binge Eating. It is only human to wish to look differently or want to lose weight; however, many young people choose an unhealthy route to achieve these goals. The main cause of Anorexia Nervosa is unknown but there a lot of leading factors such as depression, anxiety, being bullied at school, etc. â€Å"Anorexia is a complex condition that arises from a combination of many social, emotional, and biological factors† (Anorexia Nervosa: Signs, Symptoms,Read MoreAnnotated Bibliography On Eating And Eating Habits Essay1195 Words   |  5 PagesShakedres Rouse Ms. Donohue Mar. Family 302 10 November 2016 Annotated Bibliography Meal patterning in the treatment of bulimia nervosa This article compares the times of day and purging habits to see if there is a correlation between the two. The study was conducted over a 4 month time period, then at the end of the four months subjects where required to follow up with and eating disorder examination. The results showed that those who ate in the evenings had a decrease in binge eating and purgingRead MoreWhy Athletes Are Becoming An Elite Athlete909 Words   |  4 Pagesschool or becoming an elite athlete in the professional sense, where the individual now earns a living from playing said sport. Athletes are defined as an individual who has trained and/or become skilled in sports, exercise, or games in which require physical strength, stamina, and agility (Merriam-Webster Dictionary). This then posses the question, can an individual whom is not at their best physical strength or agility or stamina be someone that we’d consider an athlete? We’ve seen over time an increaseRead MoreEffects Of Anorexia N ervosa And Bulimia Nervosa1150 Words   |  5 Pagesabnormal and serious disturbances in one s eating habits caused by many factors. Anorexia nervosa and bulimia nervosa are two well-known eating disorders. The causes of anorexia nervosa and bulimia nervosa are difficult to understand but there are a lot of factors that play a role in the development of them. Females are more likely to develop an eating disorder and heightened concern about weight than males. One of the reasons why is because girls are convinced that their appearances is the mostRead MoreEating, Bipolar and Anxiety Disorders1145 Words   |  5 Pagesmiddle schoolers. Eating Disorders Eating disorders are abnormal eating habits that usually involve eating too little or too much food to the harmful point of both physical and mental health. Most commonly heard is anorexia nervosa and bulimia nervosa. Anorexia nervosa is the extreme restriction of food to a point of extreme weight loss and self-starvation. This eating disorder has two subtypes. The binge/purge type and the restricting type. The restricting type is when someone will go to extremeRead MoreBulimia Nervos Eating Disorder1271 Words   |  6 Pages Bulimia Nervosa Presenting Problem Bulimia Nervosa, also referred to as Bulimia, or Binge-Purge behavior, is an eating disorder in which an individual will engorge themselves with unusually large amounts of food in a short amount of time and purge later. Between eating binges, a person with Bulimia Nervosa will tend to restrict their caloric intake, and by their own preference select foods in which they believe are seemingly â€Å"low in calories†. Often, an individual may feel out of control duringRead MoreEating Disorders in Sports1405 Words   |  6 Pages100 000 females, 370 die suffering from Anorexia Nervosa and 1500 women with Bulimia die.(2) The worldwide prevalence of eating disorders among athletes, 0-19% for men, and 6-45% for women, is higher than the prevalence within the general population.(3) According to the Trimbos Institute, the presence of an eating disorder at some point in time for Dutch civilians is 0.7%.(4) However no specific prevalence numbers are available for the Dutch athlete popu lation. The development and existence of eatingRead MoreThe Pressure of Reducing Weight on Athletes3847 Words   |  15 Pages Introduction Pressure to reduce weight has been the common explanation for the increased prevalence of eating-related problems among athletes and dancers. One of the reasons that ballet dancers may be at risk for developing eating disorders is that they may have to diet in order to maintain the sylph-like bodies that are required for the discipline of ballet. Lowenkopf and Vincent (1982) have suggested that female adolescent dancers run eight times the risk of developing eating disorders compared

Strategies Implemented In Bellini Italian-Free-Samples for Students

Question: Discuss about the Issue Presented in Bellini Italian restaurant. Answer: Background The background provided in the case study is that Bellini Italian Restaurant is a restaurant located in Main Street, CBD, Capital City, Australia. It has the capacity to accommodate 78 seats and promotes the food theme of authentic Italian. The chef and the owner of the restaurant is Francesco Del Piero. The chef has designed the style of menu as A La Carte and has computed the average daily guest turnover as 39. The major issue that currently concerns the owner of the restaurant is that the restaurant seems very quite during the mid-week period. Francesco wants to utilize the management and leadership skills that he possesses to restructure the restaurant and increase business. He has proposed a new concept in terms of menu for the restaurant, that is, all you can eat buffet. The sole purpose behind such a strategy is increasing the overall profitability and the volume of sales of the business. The owner feels that the reduction in some of the menu prices may lead to reduction in the contribution margin per unit of food. Therefore, he resorts to the solution of increasing the sales revenue from the beverages and expanding the associated client base. This study aims to provide an overview into the profitability and effectiveness of the decision taken by the owner/chef. All you can eat strategy and its likely effect The strategy undertaken by Francesco to introduce the style of the menu offered by the restaurant, as all you can eat buffet is a wise and well thought plan by the owner of the restaurant. Francesco implements the newly introduced menu style into the schedule of business and decides to introduce the concept on Monday, Tuesday and Wednesday evenings at $28.90 per person and children at $12.50 each. The introduction of a buffet concept is very likely to increase sales during the mid week. The concept of a buffet menu itself will attract customers thus expanding the customer base as desired by the owner of the restaurant. However, Francesco should determine the prices of the various food items included in the buffet menu, more or less accurately. This is because the price tagged for an adult and a child for selecting the buffet style of menu should be determined in such a way that even if a particular customer exceeds the estimated consumption margin, the price paid by the other customers compensate for this extra cost incurred (Dopson and Hayes 2015). Now, if Francesco determines the prices wrongly then this particular turnaround strategy may ultimately be the major reason for the downfall of business. The prices determined should not only cover for the cost of production of food but also for the cases of excess consumption in relation to the budgeted estimates. A well-known tec hnique applied in case of a buffet menu is the ABC inventory approach. This particular approach states that A items, that are the most expensive in the menu should not comprise of more than 20% of the total available product. B items, which belong to the mid price range should not comprise of more than 30% of the total available product and C items, which are the least expensive should account for 50% of the total offerings (Tse and Poon 2017) Therefore, provided all the proceedings are carried out accurately and with exact precision, the buffet style of menu is likely to be a success. Key information to be monitored to measure the results of this strategy The key information to be monitored to measure the results of the implemented strategy is that the owner of the business should be vigilant towards developing a pattern or trend as to the nature of customers that visit the restaurant on the respective days of Monday, Tuesday and Wednesday. For instance, it is being assumed that the scheduled day of practice for the local football team is on Monday and after practice, the team visits the restaurant for all you can eat buffet. Now, Tuesday observes a gang of high school goers who seem to stop at the restaurant in the evening for a quick bite at the all you can eat buffet. Again, on Wednesday the restaurant receives a random crowd comprising mostly of people between the age group of high thirties to low forties. This implies that the amount of food consumed by the members of the football team will definitely be more than the amount consumed by the gang of high school goers (Alonso and Mariani 2017). Therefore, proper monitoring on the part of the owner or the management of the restaurant will help in determining the amount of food made available (in accordance to the ABC inventory approach) and the prices to be determined according to the rate of consumption by the different categories of the customers. Monitoring should be primarily related to customer visitation and perception; food production process and how to deal with carry over and wastes; the contribution margin of the different menu styles and the overall effect on the sales volume and profitability (Heo 2016). Customer visitation and perception Customer visitation and perception regarding the newly introduced menu is very important. An important part of the service sector is feedback. Feedback from the targeted band of customers is the foundation on which any industry in the service sector thrives. The feedback by the customer should encompass the areas, in regards to the entire buffet experience; the quality of the food offered; and the quality of the experience, on the whole. Monitoring all these trends and feedbacks related to business should be what about which Francesco should be vigilant. The nature of the customers that visit the restaurant after the implemented change and their perception in regards to the new style of menu should be monitored and analyzed (Heo et al.,2013) Food production process and how to deal with carry overs and waste As mentioned in the case study, the monthly reports show the actual food cost to be 32%. Food costs refer to the costs that are associated with producing the food items that is ordered by a particular customer. Thus, it is apparently evident that the food costs are high and continuous monitoring of these costs may highlight the exact location where the extra cost is incurred by business. These may be reasons like excess price of the raw materials, economic inflation, lack of optimum utilization of the available resources (Ivanov 2014). The amount of food that is included in each session of the buffet, the amount to be added, if required and food left to waste at the end of each buffet menu should also be monitored in order to determine the optimum production amount (Kim et al., 2015) The different contribution margins (buffet vs. a la carte) The monitoring of the contribution margin obtained by the buffet and the old menu style, that is, a la carte, should be compared within a regular interval of time in order to determine whether the adoption of the new strategy is turning out to be a success for business. This means that the contribution margin generated by each style of menu has to be computed. The contribution margin must be calculated by deducting the variable costs from the respective revenue generated (Kim, Li and Brymer 2016) The overall effect on the sale volume and profitability The overall effect on the sale volume and profitability should also be monitored. The preparation of the essential financial statements and the significant ratios related to profitability of business and the other related important factors like the revenue related to sales generated by business after the implementation of the new strategy should be monitored regularly. The business owner may assign the rigorous task of monitoring, to an employee, as this is the most crucial step in assessing the success of the new strategy (Kimes 2016). Strategies to improve the overall profitability of the restaurant The strategy to improve the overall profitability of the restaurant is that the owner of the restaurant may consider ways to reduce the food costs. This will increase the percentage of revenue earned by the restaurant without having to increase the prices of the food items. The owner may also consider developing a feedback method which will create a proper channel for receiving the backward communication that has been transmitted by the customers. Analysis of business, especially in the restaurant industry, based on feedback by the customers is crucial (Kwok and Yu 2013). Francesco should also consider effectively utilizing the food that has been rendered unused after serving all the customers in a particular buffet session. The owner should look into the internal proceedings of business and should try to find out the root cause for the increased food costs. Lastly, the owner should also consider advertisement and promotion of the new menu style (like publications on the social media) so that the existing client base gets expanded, ultimately leading to increased revenue from business. The business owner may also consider increasing the price of the beverages for gaining more revenues (Tse and Poon, 2017) Conclusion Therefore, as concluded from the above information and analyses, the new style of menu will successfully attract more and more customers, provided that all the required estimations have been executed properly. The accurate computation of the food costs and other profitability components; designing the menu according to the pattern of customer visitation and perception and appropriate pricing of the food items will surely result in increase in revenue generation by business. Recommendations The particular recommendation in a situation as described in the case study is that the owner of the restaurant should be patient with the results generated by the strategic plan of buffet. This is because the modification of the buffet menu may be essential in order to suit the changing tastes and preferences of the customers. Thus, the owner should be patient with the returns generated by the new style of menu, as it would take the stipulated time to be a success and generate estimated revenues. References Alonso, A.D. and Mariani, S., 2017. Complexity, change and the restaurant business: a case study from Montevideo, Uruguay. International Journal of Leisure and Tourism Marketing, 5(4), pp.351-369. Dopson, L.R. and Hayes, D.K., 2015. Food and beverage cost control. John Wiley Sons. Heo, C.Y., 2016. Exploring group-buying platforms for restaurant revenue management. International Journal of Hospitality Management, 52, pp.154-159. Heo, C.Y., Lee, S., Mattila, A. and Hu, C., 2013. Restaurant revenue management: do perceived capacity scarcity and price differences matter?. International Journal of Hospitality Management, 35, pp.316-326. Ivanov, S.H., 2014. Hotel revenue management: From theory to practice. Browser Download This Paper. Kim, S., Koh, Y., Cha, J. and Lee, S., 2015. Effects of social media on firm value for US restaurant companies. International Journal of Hospitality Management, 49, pp.40-46. Kim, W.G., Li, J.J. and Brymer, R.A., 2016. The impact of social media reviews on restaurant performance: The moderating role of excellence certificate. International Journal of Hospitality Management, 55, pp.41-51. Kimes, S.E., 2016. The evolution of hotel revenue management. Journal of Revenue and Pricing Management, 15(3-4), pp.247-251. Kwok, L. and Yu, B., 2013. Spreading social media messages on Facebook: An analysis of restaurant business-to-consumer communications. Cornell Hospitality Quarterly, 54(1), pp.84-94. Tse, T.S. and Poon, Y.T., 2017. Modeling no-shows, cancellations, overbooking, and walk-ins in restaurant revenue management. Journal of foodservice business research, 20(2), pp.127-145.