Top Intermediate French Mistakes

Top Intermediate French Mistakes After learning French for a while, whether in a class or on your own, youve probably found that there are some things you just cant figure out how to say, or that people are always correcting you on. These may be issues that you havent been taught yet  or concepts that youve studied but just dont get. As an intermediate French speaker, there is still plenty of time to fix these mistakes before they fossilize in your mind. Here are ten of the most common intermediate-level French mistakes with links to lessons. French Mistake 1: Y and En Y and en are known as adverbial pronouns - they replace the preposition or de plus a noun, respectively. They consistently cause problems for intermediate French speakers, though Im not sure whether this is because they are not adequately taught in French classes, or simply because they are difficult to master. Regardless of the reason for the difficulties, the fact is that both y and en are extremely important in French, so be sure to study this lesson. French Mistake 2: Manquer The French verb manquer (to miss) is a tough one because the word order is the opposite of what you probably expect. For example, I miss you translates not as je te manque but rather tu me manques (literally, you are missing to me.) Once you understand the proper French word order, youll never miss this one again. French Mistake 3: Le Passà © French past tenses are definitely tricky. The passà © composà © vs imparfait issue is a constant struggle until students truly understand each of these tenses and the differences between them. Theres also the matter of the passà © simple, which needs to be understood but not used. Get past this confusion with these lessons. French Mistake 4: Agreement Agreement of adjectives and à ªtre verbs may seem pointless and aggravating, but its part of the French language and needs to be learned. There are several kinds of agreement; the ones intermediate students really need to watch out for are agreement of adjectives with the nouns they modify, and agreement of the past participle of à ªtre verbs with their subjects in the passà © composà © and other compound tenses. French Mistake 5: Faux Amis There are thousands of French words that look a lot like English words, and while many of them are true cognates (i.e., mean the same thing in both languages), a lot of them are false cognates. If you look at the word actuellement and think Aha! Thats the French translation of actually, youre going to make a mistake because it actually means currently. Actuellement and hundreds of other faux amis are explained on my site, so take the time to learn the most common ones and thus avoid common pitfalls. French Mistake 6: Relative Pronouns The French relative pronouns are  qui,  que,  lequel,  dont, and  oà ¹, and depending on context can mean  who,  whom,  that,  which,  whose,  where, or  when. They are difficult for various reasons, including not having standard English equivalents and being required in French but often optional in English. The  pronoun  dont  in particular  causes major problems for French students, so be sure to learn about French relative pronouns. French Mistake 7: Temporal Prepositions Temporal prepositions introduce an amount of time, and the French ones are often confused. There is a correct time to use each of the prepositions  ,  en,  dans,  depuis,  pendant  and  pour, so take the time to learn the difference. French Mistake 8: Depuis and Il y a Depuis  and  il y a  are both used to describe  time  in the past, but  depuis  means since or for while  il y a  means ago. If you had studied this lesson one year ago (il y a un an), you would have already known how to use these expressions correctly for a year (depuis  un an). Its not too late -   allez-y! French Mistake 9: Ce  Homme French adjectives usually have to agree with the nouns they modify in gender and number, but there are several that have a special form used when they precede a word that begins with a vowel or mute H. For example, to say this man, you might be tempted to say  ce  homme  because  ce  is the masculine demonstrative article. But because French likes to maintain euphony,  ce  changes to  cet  in front of a vowel or mute H:  cet  homme. French Mistake 10: Pronominal Verbs and Reflexive Pronouns Pronominal verbs (including reflexive verbs) cause lots of problems, especially when they are used in the infinitive. You probably know that Im getting up is  je  me là ¨ve, but what about I have to get up or Im going to get up? Should you say  je  dois/vais  me  lever  or  je  dois/vais  se  lever? Look at this lesson for the answer to that question as well as all kinds of other good info about pronominal verbs. High-Intermediate Mistakes High-intermediate means your French is pretty good - you excel in everyday situations, and can even hold your own in long discussions, but there are still some issues that you cant seem to get the hang of, or that you simply dont remember five minutes after looking them up. Reading several explanations of the same issue can help cement understanding of these sticky issues, so here are ten of the most common high-intermediate French mistakes with links to my lessons - maybe this time it will finally make sense. High Intermediate Mistake 1: Se and Soi Se  and  soi  are two of the most commonly misused French pronouns.  Se  is a reflexive pronoun while  soi  is a stressed pronoun, but they are very often mixed up with  le  and  lui, respectively. These lessons will help you understand the difference in order to avoid any confusion.High Intermediate Mistake 2: Encore vs Toujours Because  encore  and  toujours  can both mean yet and still (though they both have several other meanings as well), they are very often confused with one another. Learn how and when to use each of them. High Intermediate Mistake 3: What Trying to figure out how to say what in French can be tricky - should it be  que  or  quoi, or what about  quel? All of these terms have specific uses in French, so the only way to know which one to use when is to understand exactly what each one means. High Intermediate Mistake 4: Ce que, ce qui, ce dont, ce quoi Indefinite relative pronouns link relative clauses to  a main  clause when there is no specific antecedent... huh? In other words, when you have a sentence like this is what I want or thats what he told me, the what that links the two clauses has an unknown (indefinite) meaning. French indefinite relative pronouns often - though not always translate as what, so take a look at this lesson for detailed explanations and examples. High Intermediate Mistake 5: Si Clauses Si clauses, also known as conditionals or conditional sentences, have an if clause and a then (result) clause, such as If I have time, (then) I will help you. There are three types of si clauses, and each requires a certain sequence of verb tenses in French, which can cause confusion. The rules, however, are quite simple once you take the time to learn them. High Intermediate Mistake 6: Final Letters French pronunciation is tricky when it comes to final letters. Many words end in silent consonants, but some of those normally silent consonants are pronounced when followed by a word that begins with a vowel or mute H. This is often difficult for French learners, but with study and practice you really can master it, and these lessons are the place to start. High Intermediate Mistake 7: Subjunctive A high-intermediate French speaker is certainly aware of the subjunctive and knows to use it after things like  il  faut  que  and  je  veux  que, but there are probably still some expressions or verbs that youre not sure about. Do you use the subjunctive after  espà ©rer, and what about  il est possible/probable? Take a look at these pages for help with all of your subjunctive questions. High Intermediate Mistake 8: Negation   Obviously, a high-intermediate speaker knows how to use  ne...  pas  and many other negative forms, but there might be a few issues you still find tricky, like  ne  pas  in front of an infinitive,  ne  without  pas, and  pas  without  ne. Whatever your question about negation, youll find answers in these lessons. High Intermediate Mistake 9: Two or More Verbs There are several different types of French verb constructions with two or more verbs: compound moods/tenses (e.g.,  jai  mangà ©), dual verbs (je  veux  manger),  modals  (je  dois  manger), passive voice (il est mangà ©), and the causative construction (je  fais  manger). Many of these do not translate literally from English and thus can be difficult for French students. Your best bet is to review the lesson on each structure to make sure you understand, and then practice whenever you can to remember it. High Intermediate Mistake 10: Word Order Last but not least, word order can be a problem, especially when dealing with negation, various pronouns, and more than one verb all in the same sentence. This is another area where practice makes perfect - review the lessons and then put them to work. Position of object pronouns  Position of adverbs

Personalized Medicine Case Study Example | Topics and Well Written Essays - 1000 words

Personalized Medicine - Case Study Example They considered that work belongs to â€Å"dummies.† Their work ethic was to milk the restaurant till it went dry. They would steal money, avoid hard work and get rid of customers as soon as they got there. This new work ethic is outrageous; work ethic is based on hard-work and diligence, which is not the case in this Sheehy report. The new ethic at Sheehy’s work place was a type of â€Å"gamesmanship.† Employees cared about themselves and developed mysterious tactics of getting more money. I have experienced this kind of attitude in different work places. I once worked with employees who were dishonest and they would do anything to get that extra money. The company I worked for dealt with cosmetics and so our job was to sell and promote their products. Some attitudes that Sheehy has described may seem exaggerated but they are not very different from those I have experienced. My colleagues were a little discreet when carrying out their evil plans, unlike those in Sheehy’s report who purposely tried to provoke the management. My colleagues used to steal money cautiously because they did not want to lose their job. They called this â€Å"beating the system,† they complained of doing so much and getting minimal salaries. This meant getting what they wanted without following the company’s policies. ... The future of American business is not bright, with this kind of work ethic. A business where employees steal does not develop as expected. A business where customers are treated horribly cannot grow either, customers make the largest percentage of a business and without them there is no business. The future of American business is doomed unless the management does something about it. Some managers employ unqualified staff who do not respect them or their businesses. For instance, Sheehy reports that the majority of people working in his work place were students who were only there to make money (Shaw, 2010). These students did not take their job seriously and so they shouldn’t have been employed. They were doing harm to the business than good. They stole money and drove customers away and they did this without even hiding it from the management; they did not mind provoking their manager. With this kind of work ethic, there can never be a great future for American business. An y business should be taken seriously and to run a good business, both the employees and the employer must have same goals and objectives. Goals that create a profitable business; where employees understand the policies of the business, and where the employer meets the needs of the employees satisfactorily; this will lessen these kinds of encounters. 3. Explain whether it is more reasonable to expect workers, especially in a capitalist society, to be more devoted to their jobs, more concerned with quality and customer service, than Sheehy’s coworkers were. In this capitalist society, it is reasonable to expect employees who are devoted to their work and more concerned with quality and customer service than Sheehy’s colleagues. Sheehy’s coworkers are not the

The Controversial Approach of the Bank of England Essay

The Controversial Approach of the Bank of England - Essay Example This report presents a critical overview of the approaches adopted by the Bank for the sake of economic recovery in the country. Considering the devastating effects of the recent financial crisis, the Bank of England considered it essential to improve liquidity position through initiating â€Å"liquidity support operations† (Joyce). The intention behind these operations was to facilitate interbank market with more readily available funds. The Bank, in this regard, outstretched its normal operations by way of enabling commercial banks to obtain funds more easily. In addition to these initiatives, the Bank also considered other measures, such as, the introduction of â€Å"Special Liquidity Scheme† which enabled banks to exchange their assets with T-bills, which otherwise could not be materialized on short notice. This facility later was referred to as the â€Å"Discount Window Facility† (Joyce). However, these policies were brought into action after the Bank loosen ed the monetary policy by way of lowering down interest rates significantly. Although, the purchase of public and private assets was termed as a policy measure by the Bank, but in fact, these actions were forced to be taken by the Bank since the earlier loosening of monetary policy came out to be ineffective in achieving the 2 percent rate of inflation (Joyce, Tong and Woods). ... The growth trends in the UK economy from the first quarter have all been recorded in negative, i.e. – 0.1 percent, - 1.2 percent, 0 percent, - 1.4 percent, - 0.5 percent and – 1.3 percent. On the other hand, like other sectors of economy, the output of the construction sector of the UK declined significantly by 5.2 percent during the second quarter of the current fiscal year (Richards). According to the critics, the public and private assets purchasing policy of the bank proved to be detrimental itself for the economy as the Bank of England swapped financial assets with the commercial banks so as to increase the backup reserves of the banks, which could be used to further increase their lending operations in the market. But on the other side, the loosening of monetary policy and decline in interest rates meant that the deposits made by public in the bank were valueless. Moreover, the lowering down of interest rates also decreased the targets for businesses in the UK whi ch were set in relation to the returns expected on equity and capital of the firms. At the same time, it was also expected that the increased inflation rates would turn into increased demand and thus such increase in demand would lead to economic revival in the UK and would also improve lending operations in the UK financial market (Auerback). However, things went opposite to what was expected; as reported in the recent publication of the British Bankers Association, the mortgage lending for the month of June came out to be ? 7.2 billion, which if compared with the latest semi-annual averages was less than by ? 0.8 billion. Further, forecasting of mortgage lending shows that this declining trend

Introduction to Networking Essay Example | Topics and Well Written Essays - 750 words - 2

Introduction to Networking - Essay Example The part of the controller stack is usually implemented in a low cost device, which contains a microprocessor and a Bluetooth radio. The host stack is implemented as an installable package or an operating system. In integrated devices like Bluetooth headsets, the controller and host stack are run on the same microprocessor in order to reduce production costs. L2CAP is used in the Bluetooth protocol stack to pass packets to Host Controller Interface (HCI) or to the link manager. Communication between computers in a fibre channel network utilizes various elements of the fibre channel principles. Fibre channel communication is usually done in units of four 10-bit codes referred to as transmission word. The transmission words enhance passage of information between the systems. In transferring information, it is indispensable for fibre channel communication to comprise some meta-data. This facilitates setting up of links and sequence management. The fibre channel protocol usually transmits data in frames. In addition, the protocol has non-data frames, which are used for messaging and setup purposes (Matthews, 2005). File transfer protocol is a network protocol used in transferring files between two hosts over a TCP based network like the internet (Liang, 2011). It is mostly used in uploading web pages from a private development system to a public web-hosting server. It is built using client-server architecture and uses different control and data connections in the client and server. This protocol describes an internet standard for email transmission across the internet protocol networks. This protocol works best when the receiving and sending machines are connected to a network all the time. This protocol comprises three command sequences, which include mail command, RCPT and data commands. The mail command establishes the return address while RCPT command establishes the recipient of the message. On the other hand,

Choosing A Good Food And Beverage Outlet Marketing Essay

Choosing A Good Food And Beverage Outlet Marketing Essay 1. Introduction Imagine yourself are feeling hungry and feel confused where to eat? Which food and beverage outlet would you prefer to dine in? You might be confused as there are many restaurants in PJ area, these are the question that sometimes comes from our mind. Either to try dines at a restaurant you have not visit before or come back and dine to the restaurant you have tried. The previous study shows that a demand of ethnic food is has increase in worldwide, due to the influence of ethnic diversity, difference of overseas food and cultural experiences on different foods (Josiam Monteiro, 2004). As there are many type of restaurant in Malaysia, therefore in this study I will be focusing on ethnic based restaurants, and focus on Petaling Jaya area. It is important to know about consumers preference especially students in choosing ethnic restaurant. As we know, Petaling Jaya has lots of university and college around and its good to targeting the student to introduce and experiencing ethnic food to them. As there are research problem arise from this study, therefore I come out with research questions which are, What are the factors that can influence student in choosing ethnic restaurant to eat? and also How to improve the ethnic Asian restaurant in order to fulfil student needs based on their behaviour? This study shows that student will become customer for now and for the next generation. There are several objectives arise from this research such as to examine the factors affecting student preference of ethnic Asian restaurant, to find out eating behaviour of student towards ethnic Asian restaurant Lastly, to assist restaurant owners particularly of ethnic restaurant for them to understand deeper on the pattern of student behaviour in restaurant selection This research consists of five chapters in order to meet the research objective. This report would make a significant contribution for the ethnic restaurant owners or the related industry players, with a focus on the factors that affecting student preference of ethnic Asian restaurant in Malaysia. The second chapter begins with a review of the literature related to the buying behaviour of consumer and the consumer buying process. Furthermore, it describes the methodology used in conducting this research in chapter three. After all the details of the results obtained, together with a discussion on the detailed meaning of those findings are presented in chapter four which is under findings and analysis. Then, recommendations and conclusion will be showed at the end. 1.1 Malaysia Foods Understanding the culture in Malaysia is really essential in order to develop a new restaurant or to improve an existing restaurant. Malaysia is a multi-ethnic and multi-culture country with the population in February 2007 is 62% Malays, 24% Chinese, and 8% Indians, the rest are others (Zahari, et al, 2005). The Malays are the largest community, which defined as Muslim because Malaysia is an Islamic country. Each population in Malaysia has different unique culture. The main food product in Malaysia is the same, no matter what the cultures are, and it is rice. They usually eat with different side dish such as vegetable, meat, and seafood. 1.1.1 Malays Cuisine The Malays cuisine shows strong influences from the countryside, like Indonesia. The religions of these malays are mostly Muslim. In order to fulfill the needs of Malaysian, the cuisine in Malaysia must have certificated of Halal, which means the food in one restaurant does not contain any ingredient from any part or product of animals that are considered non-halal to Muslims by Islamic Law or products of animals, which are not slaughtered according to Islamic Law. But, the government also allows the restaurant with non-halal food to grow in Malaysia. Malays culture has different manner of dining. They use their fingers to eat, if they are not using any utensils. Malays are advised not to eat more than two-third of their capacity and sharing is recommended. Malays cuisine incorporates a lot of herbs and spices. Preparation and seasoning are important factors when it comes to the making Malays cuisine. Desserts are a must for any Malays meal, either only fruits or sweet dessert that i ncludes ingredients such as coconut milk, palm sugar, and flour. According to the research conducted, Malays consume more flour products than other ethnic groups (Zahari, et al, 2005). 1.1.2 Chinese Cuisine The Chinese have been setting in Malaysia for many centuries. It has been influenced by Malays culture. Their eating habit is slightly different from Malays. Most of the Chinese prefers to eat the food from their origin country, called as Chinese food. The taste of the food is more salty compare to Malays food. The Chinese can eat in non-halal restaurant. That is one of the reason a lot of restaurants in Malaysia are non-halal. Chinese eating manner is usually eating their foods with chopstick. They usually eat the rice in the bowl with the side dish separately in small plate. The manner of eating is shared with their family or friends. For the dessert, they prefer to have fruits. From the research of the Chinese restaurant, they mostly have more variety in appetizer compare to the dessert. The culture of Chinese is they like to hang out together with their friends in the restaurant, do some drinking beer or might be drink tea only (Zahari, et al, 2005) 1.1.3 Indians cuisine The Indian community in Malaysia is the smallest of the three main ethnic cultures. The Indian who come to Malaysia bring with them the Hindu culture, especially for their cuisine. The cuisine of Indian is similar with Malay cuisine. They use a lot of herbs and spices that originated from India. The example of Indian cuisine is curry, briyani rice. The taste of their cuisine is tastier and have unique flavor compare to other ethnic cuisine. The eating manner in Indian culture is almost the same with Malays culture. If they not use the utensil, they will eat using their finger (Zahari, et al, 2005). Many cultures have greatly influenced the cuisine, from Malaysia and the surrounding areas. Most of the influence comes from Malay, Chinese, Indian, Thai, Javanese, and Sumatran culture. And most of this is due to Malaysia is a part of the ancient spice route. The cuisine is very similar to Singapore and Brunei, and also bears resemblance to Filipino cuisine. The different states of Malaysia have varied dishes. Most of the time, the food in Malaysia is different from the original dishes. This means that although much of Malaysian food can be traced back to a certain culture, they have their own identity. Therefore, these researches are conduct to another ethnical food that is minority provided in Malaysia, for example Korean food, Thailand food, Indonesian food, Japanese food and Vietnamese food. 1.2 Petaling Jaya Eating is one of Malaysias cultures as they have varieties of national and international food, and Petaling Jaya area is one of the favourite eating places for food hunter in this nation. With an abundance of eateries all over the place, and this city also often dubbed Foodies Haven by food lovers (www.asiawebdirect.com). All types of food and establishment can be found here. From 24 hour mamak stalls to bistros, these place are becoming heart and soul of the city. The reason why this research will conduct on Petaling Jaya area is because Petaling jaya is located on petaling district of Selangor state. This is one of the largest cities in Selangor state. 1.3 Ethnic foods The terminology of Ethnic food has been defined by various study. Ethnic food can be defines as a product that have a special ethnic (racial or national) or cultural group favours (The food marketing research, 2008). Ethnic food also could be defined as a specific cuisine that reflect characteristic of the local origin (Utami, 2004). Turgeon and Pastinelli ( 2002,pg. 252) refers ethnic as people that come from different land and a foreign to widespread the culture. An ethnic restaurant means a restaurant that publicity a a regional cuisine of another land (Turgeon and Pastinelli, 2002). 2. Literature review 2.1 Introduction In order to identify how consumer decide which restaurant to dine-in, first, we must understand the studies of buyers behaviour as it is significant and there are many factors that manipulate the manners of customer in selecting food choices. The marketing literature explained that many features may affect the shoppers purchase decision which consists of individual and psychological attributes, cultural, social and environmental variables and promotional strategies (Belk, 1975). Consumers are unique and this distinctiveness can be revealed in the consumption pattern and purchase practice (Pravin Tripathi 2008). The restaurant owners should recognize and understand the consumer because food and beverage outlets are expanded through the consumers preferred of food choice and how popular the restaurants among consumers. The aim of this paper will include consumer behaviour by using consumer decision-making process as foundation and identifies the factors that influence decision about their food preference of ethnic restaurant. This review explains about relationship between consumers and services, consumer decision-making process, and studies of consumers restaurant selection behaviour. Moreover, the connections between customer satisfaction, food quality, service quality and behavioural of choosing are discussed. Lastly, other factors that influence the selection of food are personality traits for example, neophobia and sensation seeking (Stone Pangbom, 1990; Venkatramaiah Devaki, 1990; Raudenbush et al. 1995; Pliner Melo, 1997) and socio economic factors such as, socio economic status, the price of foods (Cabanac, 1995; Jeffrey French, 1996, Steptoe Wardle, 1999). 2.2 Consumers and Services It is important for the service providers to understand how consumers evaluate their offerings (Zeithaml, 1981). Consumers cannot evaluate services in the same way they do to physical goods as services, because they have distinctive characteristics and experience quality. Therefore, services are finding more difficult to evaluate compare to physical goods. The main characteristics that can make services are different from physical goods are: intangibility, variability, inseparability, and perishability. (Kotler et al., 1998; Zeithaml, 1981; 2003) 2.2.1 Intangibility There is an argued between the difference of product and service in the characteristic of intangibility. As a matter of fact it has been said that intangibility is the key to determining whether or not an offering is a service or product (Zeithaml and Bitner, 1996). The intangible quality of service is the services that cannot be seen, touched, feel or taste like physical goods ( Zeithaml, 1981). Usually people are using tangible and intangible factors to make restaurant choice decisions before they come and eat at the restaurant (Rammaniya, 1998). Auty,1992; Soriano, 2002 stated that some of intangible factors from restaurant are: food quality, service quality and value for money. These intangible characteristic of service makes a hard decision to do the actual purchase. Therefore, most of the restaurants are rely on tangible factors such as facilities of the restaurant, decoration, and also atmosphere to fulfil the customers expectation about the restaurants (Bitner, 1990; Wall Be rry, 2007). 2.2.2 Variability Service has a numerous meanings because service may vary across service providers, employees, consumers and service encounters ( Zeithaml Bitner, 2003). The diversity of services makes it difficult for consumers to provide criteria towards one service provider to another service provider (S.Burton, 1990). On the other hand, restaurant operators face challenges due to maintaining consistency of the performance levels between food quality and service quality ( Cadotte Turgeon, 1988). For example, if one waitress provides a good service today and makes the consumers happy, it doesnt mean that on the next day that waitress will be perform the exact service to the same consumers as the previous day. (Kotler et al., 1998). 2.2.3 Inseparability Service is a unique characteristic which are cannot be produced and consumed at the same time before they are purchased and usually called as a simultaneous process ( Zeithmal Bitner, 2003). The service and the product of the restaurant cannot be sold individually, means that are the important thing to get the good perception from guest for their dining experience ( Kotler et al, 1998). 2.2.4 Perishablility Service cannot be stored. In difference to physical goods, it can be stored and sold at the next time, but services are a waste if they are not sold on the day available (Hoffman Bateson, 2001). Similarly, if one customer already reserved a table on the restaurant and suddenly the customer did not show up, it will cause the restaurant operator loss for that table that have been reserved on that day when the restaurant full occupied (Kotler et al., 1998). Service providers often notice it difficult to balance the demand and supply of the services that given by unpredictable character of consumer demand for services ( Holfman Bateson, 2001) 2.3 Consumer decision making process The buyers decision process is significant if the correct information of is distributed at the right time and at the right manner (Chris, 2005), and these literature are explain the steps of consumers decision that typically used when making purchase for a service. The consumer decision-making process are consists of five level which is: recognition from the consumers, information done by the consumers, evaluation of other alternative for the food, service purchase and consumption by consumers and also post purchase evaluation (Zeithaml Bitner, 2003) 2.3.1 Recognition The buying process and choice of food preference can start with the customer will identify a dilemma or a need, for example I am hungry or when a customer will respond to a marketing stimulus such as when you pass by at Starbucks and you are drawn to the aroma of the muffins (Fill, 2005). In a restaurant, Finkelstein (1989) highlight that modern restaurant has lots to do with psychological desire to get recognition for the customer about the restaurant. They want to be seen as a restaurant that could project their brand images and as a part of latest trends (Finkelstein, 1989). 2.3.2 Information Search The information search begins when a customer will decide how much information is needed, if the need is strong and that if it meets the desires and wants. Consumer can find information in many basis (Fill, 2005). Personal sources such as family and friends commercial sources for instants: advertising and packaging and public sources such as, examining and using the product. Once the need recognised, usually the consumers will find for some information about the service provided to fulfil their need. Consumers may look information from their relative or friend and also can search the information from outsource such as internet or magazine as their way to discover what are the services that they purchase ( Zeithaml, 1981) Restaurant meals was one of the categories to be considered in experience quality as they cannot be measure before the purchase, means that the selection of the restaurant was identify to be high( Zeithaml, 1981). Most of the consumers are relied to the personal sources like word of mouth from friends that already experience the restaurants before(Ladhari, Brun, Morales, 2008). 2.3.3 Evaluation of alternatives The study explains that customers generally select the product which is provided by personal source in contrast with commercial sources (Brunett, 2000). In the assessment stage the customer will then analyze how important and imperative the product and services is to them (Brunett, 2000). Once the customers collect all their information needed, they start to raise another set of alternative. The alternative means that option to considered that the price are compatible with the product or service ( Zeithaml, 1981). Consumer can evaluate their alternative by analyzing other factors that related to their needs. They have a different level of the factor affects or likely to choose the service that provide best option that most important to them (Kotler et al., 1998). For example, from two restaurants that offer same menu and service but the other restaurant can get the customer trust just because of one of the restaurant provide cheaper price or other factors that affect consumer decisio n (Brooke, 2004). 2.3.4 Purchase In this level, a purchase decision will take place if the consumers need is strong. If the food is not perceived as positive in its appearance, smell, texture or taste, it is unlikely to be eaten (Hetherington and Rolls 1996).After comparing the alternative, it is the time for the consumer to make a decision to purchase from their chosen service provider. On this level, restaurant service can have different experience from their consumers (Zeithaml Bitner, 2003). 2.3.5 Post Purchase Evaluation On last level, the post purchase evaluation refer to the concern of the customer after purchasing, for instants, a customer think that the food served in the food court are more cheap and more appetizing than the food served in the fast casual restaurants. In this situation, the customer will dine in the food court in his next visit (Kotler, 2005). For example, after dining in an Italian Restaurant, you realized that you want to eat in a Chinese Restaurant instead (Pravintripathi, 2008). The importance of understanding of consumer behaviour plays an important role in the shopping mall operators which have an impact to their marketing strategies. There are several diverse factors that influence the behaviour and priorities of a consumer. Nevertheless additional in depth research and studies are necessary in this field. In addition, there are many factors that can influence consumer restaurant choice in shopping malls in Malaysia. Therefore, below we are going to discuss all the factors that could influence consumer restaurant. Restaurant operator can apply these factors to plan strategies to influence the behaviour of their customers (Monteiro, 2000). 2.4 Food quality, service quality and customer satisfaction The literature of service marketing shows a connection between food quality, service quality, satisfaction of customer and also repeat patronage intention. In general, food quality was mostly affected customer satisfaction and behavioural intention (Namkung Jang, 2007). Furthermore, it has been well authorize by a number of studies that service quality is an priority reason to determine customer satisfaction (Chow et al, 2007) Research Methodology The research methodology that will be use in this research paper is quantitative technique, the data collection method will be a form of survey which is questionnaire and the sampling method will be the student from college and university student. The respondents will be male and female in different background and profile but more specific of their ages between 18-25 years old. The reason why this research conduct for student because most of generation x especially college student are having their meal away from home, reflecting their largely activity and single lifestyle (hfgconsulting.com) There will be 250 questionnaires distributed and 200 questionnaires expected to be completed in a correct manner. It will be conducted around Petaling Jaya area which are having some international college such as Monash collage, sunway college, Inti college, and other famous collage around Petaling Jaya area. Potential respondents were pre-screened with the question, Have you dined at an upscale ethnic restaurant in the past twelve months? If the answer was yes, respondents were asked to participate in these research by completing the next questions. The survey will be measure by 5 points range scale, range from 1 ( strongly disagree) to 5 (strongly agree).

Networking Report Essay example -- essays research papers fc

Networking Report Contents The report is broken down in 30 main sections in them the following can be viewed: 1.  Ã‚  Ã‚  Ã‚  Ã‚  INTRODUCTION 2.  Ã‚  Ã‚  Ã‚  Ã‚  WHAT IS A NETWORK? 3.  Ã‚  Ã‚  Ã‚  Ã‚  WHAT ARE THE BENEFITS FROM NETWORKING? 4.  Ã‚  Ã‚  Ã‚  Ã‚  NETWORK RELATIONSHIP TYPES 5.  Ã‚  Ã‚  Ã‚  Ã‚  WIDE AREA NETWORKS (WAN) 6.  Ã‚  Ã‚  Ã‚  Ã‚  LOCAL AREA NETWORKS (LAN) 7.  Ã‚  Ã‚  Ã‚  Ã‚  METROPOLITAN AREA NETWORK (MAN) 8.  Ã‚  Ã‚  Ã‚  Ã‚  PEER-TO-PEER NETWORK RELATIONSHIP 9.  Ã‚  Ã‚  Ã‚  Ã‚  CLIENT/SERVER NETWORK RELATIONSHIP 10.  Ã‚  Ã‚  Ã‚  Ã‚  COMPARING PEER-TO-PEER AND CLIENT/SERVER 11.  Ã‚  Ã‚  Ã‚  Ã‚  ADVANTAGES OF PEER-TO-PEER 12.  Ã‚  Ã‚  Ã‚  Ã‚  DISADVANTAGES OF PEER-TO-PEER 13.  Ã‚  Ã‚  Ã‚  Ã‚  ADVANTAGES OF CLIENT/SERVER 14.  Ã‚  Ã‚  Ã‚  Ã‚  DISADVANTAGES OF CLIENT/SERVER NETWORKS 15.  Ã‚  Ã‚  Ã‚  Ã‚  NETWORK FEATURES OF CLIENT/SERVER 1 FILE SHARING 2 PRINTER SHARING 3 APPLICATION SERVICES 4 E-MAIL 16.  Ã‚  Ã‚  Ã‚  Ã‚  THE INTERNET 17.  Ã‚  Ã‚  Ã‚  Ã‚  NETWORK SECURITY 18.  Ã‚  Ã‚  Ã‚  Ã‚  WORKSTATION HARDWARE 19.  Ã‚  Ã‚  Ã‚  Ã‚  BUS TOPOLOGY 20.  Ã‚  Ã‚  Ã‚  Ã‚  STAR TOPOLOGY 21.  Ã‚  Ã‚  Ã‚  Ã‚  RING TOPOLOGY 22.  Ã‚  Ã‚  Ã‚  Ã‚  TREE TOPOLOGY 23.  Ã‚  Ã‚  Ã‚  Ã‚  FIREWALLS 24.  Ã‚  Ã‚  Ã‚  Ã‚  DIGITAL SUBSCRIBER LINE (DSL) 25.  Ã‚  Ã‚  Ã‚  Ã‚  ACCOUNT SECURITY 26.  Ã‚  Ã‚  Ã‚  Ã‚  CONCLUSION 27.  Ã‚  Ã‚  Ã‚  Ã‚  RECOMMENDATION 28.  Ã‚  Ã‚  Ã‚  Ã‚  BIBLIOGRAPHY 29.  Ã‚  Ã‚  Ã‚  Ã‚  ANNOTATED BIBLIOGRAPHY 30.  Ã‚  Ã‚  Ã‚  Ã‚  APPENDICES APPENDIX 1.1: THE SERVER APPENDIX 1.2: THE NETWORK CARD APPENDIX 1.3: THE ROUTER INTRODUCTION I have decided to research into Networking as my individual assignment for CP2099, because I am interested in setting up networks, as I already have set up my own small network at home. I also want to find out some of the advantages and disadvantages of the different types of networks. I will research extensively in order to find the best possible network for:  ·Ã‚  Ã‚  Ã‚  Ã‚  &... ...ughput of 100mbps (using 100mbps hub and cabling) even the most demanding multi-player games will run smoother and more reliably. Ideal for games like Quake, Half-Life and Unreal Tournament, Windows networking and data transfer. Supplied with drivers for Windows 95, 98 and Windows NT. Appendix 1.3: The Router ADSL 16port Router with built in Modem & Firewall Source: PC World  Ã‚  Ã‚  Ã‚  Ã‚  The Instant Broadband EtherFast Cable/DSL VPN Router is the ideal solution for remotely accessing a network securely over the Internet using cutting edge encryption and authentication methods.16Port Router, which expands its functionality and security, features by utilizing 56-bit DES and 168-bit 3DES encryption, and Internet Key Exchange (IKE). A built-in IPSec coprocessor from Hifn allows for complete data privacy for the access and exchange of your most sensitive data from your home to your corporate network or between remote branch offices without the additional cost of IPSec VPN client software for each computer. The Router is capable of conducting up to 70 simultaneous IPSec VPN tunnels while allowing additional savings with no upgrade fees or technical support costs.

Nurse Education Essay

Nursing has always seemed to be a profession in which the nurse is the follower of the doctor such as their personal minion only doing the nominal things that the doctor does not want to do. However in Florence Nightingale’s Notes on Nursing and the article â€Å"Quality and Nursing† by Hall, Moore, and Barnsteiner you can see that nurses can have a much larger impact on the healthcare system. In Nightingale’s book the author takes an in-depth look at nursing and exclaims that it should not be the mere, â€Å"administration of medicines and application of poultices† (Florence 2). The article â€Å"Quality and Nursing† looks into what nursing is and the potential it has to make a larger impact on the healthcare system. These two informative pieces make a claim that the nurse’s job has been inhibited by the lack of knowledge of what elements make a good nurse, and that it is time for them to not merely be a follower of a doctor but through bett er communication and continued education nurses could improve the healthcare system. Patient’s safety is a key issue in both documents and with the right nurse you can increase the efficiency of their safety. Nightingale notes that with â€Å"bad sanitary, bad architectural, and bad administrative arrangements,† it is impossible for a nurse to work effectively (Florence 2). What the author is trying to say here is that they do not really know how to keep things running in a smooth fashion in a hospital to increase the safety of the patients. This in turn has an adverse affect on the nurses because it keeps nurses from advancing and limits them to simply be administers of medicine and bandages. The author later goes on to reveal that the elements of nursing are really unknown in that the art of nursing has been one that tries to, â€Å"unmake what God had made a disease to be, a reparative process† (Florence 2). In contrast the article on â€Å"Quality and Nursing,† says that today it is not the lack of knowledge in patient safety but a lac k of communication between nurses within a hospital and across the country. The writers of this article are making the point that patient safety has become a major focus for virtually every health system within the past ten years. For example it was noted in a study from 2000 that 3% to 4% of hospitalized patients died from adverse effects of being in the hospital (Hall 418). Another study in 2004 revealed that 1 in 200 patients died of preventable diseases that were caused from being hospitalized (Hall 418). Through evaluation of efficiency and effectiveness of operations in the hospitals they have noted that health professionals need to acquire skills relating to quality control just as much as having knowledge of how to perform surgery. Just as Nightingale exclaimed, in 1859, it is not the lack of advancement in medicine but rather the lack of patient safety that is holding nurses back from performing successfully (Florence 4). Within the articles one can see that both authors note the need for better quality of care in the hospitals. Nightingale is mesmerized by the fact that we can advance so much in the laws of motion and astronomy but we can not better understand the human body which is under observation every minute of everyday. The author is criticizing us on being more experienced about astronomy than simple hygiene. She suggests that there is something that the hospital could do to increase sanitation and better quality. While Nightingale shows that there is a need for better quality in healthcare she does not suggest anything that could be done. However, she states that the hospital should be responsible for it. On the other hand the article by Hall, Moore and Barnsteiner show that specific programs have been made to improve the quality in the workplace. They include that systematic improvement initiatives will improve, â€Å"patient flow problems, communication around complex patients, and improv ing medication safety† (Hall 419). Not only does it improve those things but also as these qualities improve it will increase the joy of the nurses in the work place in turn leading to higher patient satisfaction. With further education nurses can also serve as better patient advocates through, †integration of care, provision of emotional support, education of patients and families, assistance with compensation for loss of function, and monitoring of patient status† (Hall 419). Programs that aid with the implement of those topics patients and families can be introduced to a common ground between medicine and natural healing. When nurses are able to fulfill this balance there can be a better atmosphere for the patient and families as well as the medical staff.  Nightingale originally established this principle with her theory on what nursing is, and what it is not and one can see how it is finally being implemented today in the modern day of nursing. This being said the theories started in Nightingales time period really just needed time and realization to be understood. Through these points we can see that Florence Nightingale was a very smart individual and laid the basis for what nursing is today with her confrontation of the things hospitals need to improve on. This historic text relates directly to the modern text found today in the article on quality and nursing. Once one has read both articles it can be noted that there has been a tremendous effort to increase the quality of healthcare in the last ten years which can and will benefit the patient while also making the job of nurses more enjoyable. The shift in these time periods has led to greater initiatives that deal with the problems in the hospital by creating safer and more cutting-edge environments. All the resources that nurses have and will be exposed to in the modern world is leading to a more proficient health system that is increasing the quality and well being of the medical field. Works Cited Hall, Leslie W., Shirley M. Moore, and Jane H. Barnsteiner. â€Å"Quality And Nursing: Moving From A Concept To A Core Competency.† Urologic Nursing 28.6 (2008): 417-425. Academic Search Premier. Web. 19 Feb. 2014. Florence Nightingale. Notes on Nursing. NY. Barnes & Noble, 2003.