There are no Children Here Essay - 1736 Words

nbsp;nbsp;nbsp;nbsp;nbsp;Alex Kotlowitz’s book, There are No Children Here, is a story about two boys, Pharoah and Lafeyette Rivers growing in the late 1980’s in Henry Horner, a housing project in Chicago. The boys try to retain their youth while they see constant gang violence, death of close friends, their brother in jail and their dad struggling with a drug addiction. In Horner, there are two gangs that claim it as their turf, and the Rivers family is constantly ducking from shots of gunfire there. They live in an overcrowded apartment with leaky facets, heating problems and animal carcasses in the basement. The boys’ mother, LaJoe, tries to keep them away from gangs and violence since her eldest children fell to the harsh†¦show more content†¦He continued to tell his mother he was too young to comprehend it all, as if he were trying to prolong his childhood† (Kotlowitz 216). Both boys did recognized at an early age that death occurs frequently in their neighborhood. They had several friends die and they were reminded of this every time gunfire went off outside the apartment. Pharoah tried to maintain his childhood the best he could and excelled in school as a coping mechanism. Lafeyette, at thirteen, acted as a parent to fill his mother’s role when she was out. The government makes one of the biggest contributions to the welfare of the family by providing financial safety. The problem is that the government fails to show any concern for these families unless it is brought to their attention, and even then nothing is changed. The lack of interest by the housing authorities leads to the neglect of Horner for over fifteen years. â€Å"The rotting carcasses explained the putrid odor rising from the Riverses’ toilet. It wasn’t aborted fetuses, as LaJoe had though. It was dead animals, the stench of rotting flesh rising through the pipes† (Kotlowitz 241). The government leaves the projects to fend for themselves, which increased the communities’ turmoil. If the government and the people worked together, more problems could be solved. The family is the closest, most stable element in the boys life. LaJoe tries hard to make sure the boys are surrounded with positive influences so that they will grow up secure. ThisShow MoreRelatedThere Are No Children Here Essay2507 Words   |  11 PagesThere Are No Children Here The book â€Å"There Are No Children Here† follows the life of two young boys, Pharoah and Lafayette as they battle everyday life in the dangerous neighborhood of Henry Horner. Many of the life events of Pharoah and Lafayette’s book â€Å"There are no Children Here† can be tied to lessons in the book of â€Å"Juvenile Delinquency.† Some of the more prominent themes are macro level theories, critical theory of labeling, juvenile justice system, and drugs and gangs. In this book summaryRead MoreThere Are No Children Here2082 Words   |  9 Pagesâ€Å"Chicago Slums: The Other America† Children are great imitators. So give them something great to imitate. (Anonymous)† In the 1980 Chicago slums this quote couldn’t be truer. The slums were/are a terrible place for not just children, but everyone to live. The Henry Horner homes in particular are full of death, drugs, and poverty. This may not seem like the greatest place for children to be raised, but for some, they know nothing different. The constant gang trouble, drug trafficking, and hidingRead MoreAnalysis Of There Are No Children Here1160 Words   |  5 PagesJackson Evans Sociology Dr. Wernet 11/4/17 There are no Children Here The book â€Å"There Are No Children Here† by Alex Kotlowitz details the challenges two young boy’s face by being raised in the inner city housing project (Henry Horner Homes). These challenges stem from racism, discrimination, the social construction of reality, social location, social class, and the deviance theory, which is due to their location and influences at which causes many youths to lead a life of crime. The book focusesRead More There Are No Children Here Essay978 Words   |  4 PagesThere Are No Children Here Alex Kotlowitz was a freelance journalist. In 1985 a friend came to him and asked him to write a text for a photo essay he was doing on (children living in poverty) for a Chicago magazine. That is when he met the Rivers brothers, Lafeyette, age ten, and Pharoah age seven. He spent only a few hours with them interviewing for the photo essay. Lafeyette had an impact on Kotlowitz. When asked what he wanted to be, Lafeyette responded with If I grow up, Id like toRead MoreThere Are No Children Here By Kotlowitz Essay1236 Words   |  5 PagesIn There Are No Children Here, Kotlowitz describes the experiences of Pharoah and Lafayette to highlight the racist and classist undertones existing within the criminal justice system of Chicago in the late 1980s. This essay will utilize the theory of critical criminology to illustrate the structures of inequality within the criminal justice system and the subsequent marginalization of youth that exists within the Henry Horner community, leadin g to youth deviance and violent crime. Beginning withRead MoreThere Are No Children Here Essays: Style607 Words   |  3 Pages Style of There Are No Children Here There Are No Children Herenbsp; In Kotlowitzs description of the harsh realities of the Chicago projects, three stylistic elements stand out: his precise narration, his bluntness, and his questionable objectivity. These three elements blend to form a unique style that is particularly well-suited for There Are No Children Here. If there is one thing on which critics agree when discussing this book, it is that Kotlowitz is a brilliant narrator. He has aRead MoreThere Are No Children Here - Book Review1651 Words   |  7 PagesBook Review – There Are No Children Here by Alex Kotlowitz Summary There Are No Children Here is a story of the struggles two preteen boys live with while growing up in the projects. From the first pages the scene is set amongst the all too familiar gun fire blazing through the neighborhood. This story is of eleven year old Lafeyette and nine year old Pharoah dealing with the daily fight for survival in inner-city Chicago circa 1987. The boys are living in an apartment at the Henry HornerRead MoreThere Are No Children Here By Alex Kotlowitz Essay1933 Words   |  8 PagesRenee Driver CCJS 454 0101 November 22, 2016 Final Paper There are No Children Here, by Alex Kotlowitz, tells a story about the family of LaJoe and Paul Rivers. The book focuses on Lafayette and Pharaoh, two of the younger children in the family, and their interactions with each other, the neighborhood, their family, their friends, and the police. Following the family over three years shows the importance of neighborhood factors when it comes to crime. According to Sampson and Groves (1989)Read MoreThere Are No Children Here By Alex Kotlowitz Essay1909 Words   |  8 PagesThere Are No Children Here by Alex Kotlowitz tells the harrowing story of the Rivers family and their shocking experiences living in an underserved Chicago public housing project. The story focuses on Lafayette, a middle school aged boy discovering his identity, Pharoah, an elementary school aged boy with high ambition and goals, and their resilient mother LaJoe. Matza’s Techniques of Neutralization discuss how people can create rationalizations to justify d elinquencies and crimes. Specifically applicableRead MoreThere Are No Children Here Essay examples1767 Words   |  8 PagesAlex Kotlowitzs book, There are No Children Here, is a story about two boys, Pharaoh and Lafeyette Rivers growing in the late 1980s in Henry Horner, a housing project in Chicago. The boys try to retain their youth while they see constant gang violence, death of close friends, their brother in jail and their dad struggling with a drug addiction. In Horner, there are two gangs that claim it as their turf, and the Rivers family is constantly ducking from shots of gunfire there. They live in

Annual Production Budget in Beverage Industry †MyAssignmenthelp

Question: Discuss about the Annual Production Budget in Beverage Industry. Answer: Introduction Food and beverage industry runs on some basic strategies, which are common with most of the reputed restaurants across the globe. Strategy making is required while designing the menu for the customers. This affects the profit margin. It is indeed necessary to be flexible with the designing of menu. If one menu is not working the way it was implemented for. Then it is wise enough to switch over to another kind of menu style. The implemented strategy requires a monitoring of sales over the few coming weeks to check the feasibility of the strategy (Hou et al. 2015). This study is also focused on an authentic Italian restaurant, which is based in Australia. The study revolves around a given case study, which shows that the restaurant is on a reducing graph in terms of overall sales. The owner of the restaurant Francesco Del Piero is worried of the sales because of which the owner has intended to switch over to all you can eat buffet concept from the previously used A La Carte style of me nu. The study checks the viability of the selected menu in terms of overall sales with the help of relevant evidences on it. The switch over strategy of Francescos looks a potential option to increase the sales and control the average expending on the food and the drinks items. The hotel in the case study had initially used the a la carte menu style, which means that customers can select their choice of dishes from list of numerous kinds of dishes. Additionally, in such menu style, the price for every item differs to one another. Additionally, there will be a distinguishing wait time for the preparation of each food that is being ordered (Gormley, Rawal and Little 2012). Despite the facts that it is a traditional style of offering food to the customers, the strategy has seemed to have not worked for the Bellini Italian Restaurant. A decreasing trend for sales has been observed. Additionally, the average weekly spending on the foods is also proving to be costlier, which is different to the traditional style of pricing (AbuKhalifeh and Som 2012). The owner of the company has shown some resistance by switchin g over to a different strategy for menu. The strategy is all you can eat in buffet style. In the buffet system, customers are encouraged to have different items in a sequential form. Definitely all the items are priced differently and it is little reliable than the a la carte style of menu (Liu et al. 2012). The chosen strategy by the owner of the selected restaurant looks effective because of the various following reasons: The strategy will help to reduce the average spending on the foods and drinks because the selected strategy will help in increasing the unit sales. This is so because the format of menu is something that customers will think of package rather than few selected items. An increasing unit sale will help in reducing the average spending because customers are buying in package such as the complete breakfast or lunch. This is less possible with the a la carte style because customer can also select only one item. This is clear that the volume of unit sales will increase. The company might be able to bring back the average spending within a standard range such as 28 to 35 percent of the gross income (Asaolu, Agorzie and Unam 2012). The strategy will help to increase the unit of items sold. This means that there will be an increase in overall sales. It has already been mentioned above that the strategy will help in reducing the average spending on the foods and drinks. On the other hand, an increase in sales will result in enhanced profit margin, which is what Francesco is looking for. The switching over to another strategy is just to get the average profit, which other reputed companies make (Rezende and Silva 2014). Key information to monitor over the next few weeks The implemented strategy needs to validate the hopes of Francesco. The owner wants to implement the strategy in order to reduce the average spending on foods and drinks. Additionally, the owner also wants to enhance the profit margin to a standard level as it is evident from the business performance of reputed food beverage companies across the globe (Guimares, Klabjan and Almada-Lobo 2012). The expected increase in sales can only be felt if the visitation of customers have enhanced. Additionally, if they have changed perception for the offered foods and drinks then it means that they like the changed menu style. This is for all such reasons it is necessary that a continuous monitoring on the visitation numbers is necessary. This is also necessary to avoid from an unexpected loss (Wu, Huang and Chou 2014). This can happen as customers might not think the way the owner of the restaurant think. This is also necessary because flexibility is utterly required in the food and beverage bus iness. Moreover, this will help in changing of decisions if it is required at any time after implementing the all you can eat buffet style. Flexibility indeed is a key factor in the food and beverage business (Ivkov et al. 2016). It is also necessary to monitor the daily behavior of food preparation and the amount of wastes if it occurs. The monitoring of food production along with the wastages is immensely required as this will supply some important information. Moreover, the information supplied is very essential to attain success with the implemented strategy. The management should have clear information on the wastages as this will educate on the trend for the flow of foods. Avoiding wastages is utterly required to earn maximize benefits and save on the average spending. A clear idea of the wastages on a daily basis will guide to a more measurable approach for producing the foods (Mirabella, Castellani and Sala 2014). Cross checking the average spending on food manufacturing and the amount of wastages on a daily basis will provide the following benefits (Betz et al. 2015): Reduction in food wastages Consequent reduction in average spending on food manufacturing Enhancement in the profit margin as the cost of production will be reduced; however, the rate of benefits will remain the same. Moreover, sales figure does not depend on the wastages. Difference in contribution margins (buffet vs. a la carte) This is another very important look out for the few coming weeks. The switching over to a buffet style menu will require a quick analysis of the responses that it will generate after its implementation. The analysis will help in measure the changes after the implementation of the strategy. The changes can be either positive or negative as well. However, it is indeed required to measure the changes occurred in order to judge the viability of the changed strategy (Yang 2012). There are advantages and disadvantages of both the menu style; however, the real lookout is not to discuss the advantages but it is rather focused on attaining the presumed advantages. Following are the benefits of cross checking the differences in business behavior with the help of the both the kinds of menu style (Auchincloss et al. 2013): Quick analysis of average spending on foods and simultaneous benefits will be observed The calculated benefits will help in analyzing the percentage of spending in the overall profit This will further help in analyze the differences the changed strategy has brought if there is any Overall sale volume and the gross profit will also help in analyze the effectiveness of the implemented strategy. The earlier menu style and the resultant gross profit are already known. Calculating the overall effect of after implementing the strategy will tell the resultant changes. Moreover, this will help in analyze the effects that the changed menu style has brought. If the changes are positive then this is good to move with the implemented strategies. On the other hand, if the changes are not positive then there is a requirement to quickly fix the issue or jump to some better strategy. Apart from the overall effects, this is also necessary to consider few cautious moves to prevent any unexpected loss. This can be done by measuring the wastages of foods on a daily basis and the costs incurred in producing the foods (Dopson and Hayes 2015). Recommended ways to investigate the problem and to improve the overall profitability The investigation could have been done in some other ways as well. Stock maintenance is a key to understand the behavior of average spending on foods drinks and the resultant sales. Stock maintenance not only observes the inflow and outflow of goods but it also observes the wastages amount. Moreover, this is very necessary to measure the effectiveness of any menu style. Additionally, flexibility is also required in designing the menu to avoid the loss of customer base. A responsive nature will indeed make them feel served. Table Dhote (Deals) service will have indeed produced a much better results. The mentioned service is all about offering fixed menu to the customers on a fixed price. Moreover, it could have been much wiser to run a la carte with the table dhote (deals) service. This would have categorized the different set of customers based on the two kinds of menu style. A la carte is for those who belong to a decent income group. On the other hand, table dhote (deals) service is for those who belong to a lower income group. Moreover, the combination of the two strategies will have attracted the both kinds of customers, which will only result in an increased sale. Conclusion The strategy selected by Francesco Del Piero in the Bellini Italian Restaurant is a potential option; however, this could have been much better. The combination of two menu styles such as A La Carte and Table Dhote (Deals) could have produced a much better result. The combination of strategies will have attracted customers of different types such as belonging to both the descent and low income group. This will have resulted in an increased customer visitation and consequently, this will also resulted in an increased volume of sales. Moreover, the purpose of Francesco Del Piero could have effectively been attained if the owner had considered the combination of both the strategies. References AbuKhalifeh, A.N. and Som, A.P.M., 2012. Service quality management in hotel industry: a conceptual framework for food and beverage departments.International Journal of Business and Management,7(14), p.135. Asaolu, T.O., Agorzie, C.J. and Unam, J.M., 2012. materials management: an effective tool for optimizing profitability in the Nigerian food and beverage manufacturing industry.Journal of Emerging Trends in Economics and Management Sciences,3(1), p.25. Auchincloss, A.H., Mallya, G.G., Leonberg, B.L., Ricchezza, A., Glanz, K. and Schwarz, D.F., 2013. Customer responses to mandatory menu labeling at full-service restaurants.American journal of preventive medicine,45(6), pp.710-719. Betz, A., Buchli, J., Gbel, C. and Mller, C., 2015. Food waste in the Swiss food service industryMagnitude and potential for reduction.Waste Management,35, pp.218-226. Dopson, L.R. and Hayes, D.K., 2015.Food and beverage cost control. John Wiley Sons. Gormley, F.J., Rawal, N. and Little, C.L., 2012. Choose your menu wisely: cuisine-associated food-poisoning risks in restaurants in England and Wales.Epidemiology Infection,140(6), pp.997-1007. Guimares, L., Klabjan, D. and Almada-Lobo, B., 2012. Annual production budget in the beverage industry.Engineering Applications of Artificial Intelligence,25(2), pp.229-241. Hou, C.I., Huang, H.C., Tsai, Y.H. and Lo, C.Y., 2015. Research On Decision Making Regarding High-Business-Strategy Caf Menu Selection.International Journal of Computer Science Information Technology,7(2), p.89. Ivkov, M., Blesic, I., Simat, K., Demirovic, D., Bozic, S. and Stefanovic, V., 2016. INNOVATIONS IN THE RESTAURANT INDUSTRY-AN EXPLORATORY STUDY 1.Ekonomika Poljoprivrede,63(4), p.1169. Liu, P.J., Roberto, C.A., Liu, L.J. and Brownell, K.D., 2012. A test of different menu labeling presentations.Appetite,59(3), pp.770-777. Mirabella, N., Castellani, V. and Sala, S., 2014. Current options for the valorization of food manufacturing waste: a review.Journal of Cleaner Production,65, pp.28-41. Rezende, D.C.D. and Silva, M.A.R., 2014. Eating-out and experiential consumption: a typology of experience providers.British Food Journal,116(1), pp.91-103. Wu, P.H., Huang, C.Y. and Chou, C.K., 2014. Service expectation, perceived service quality, and customer satisfaction in food and beverage industry.International Journal of Organizational Innovation (Online),7(1), p.171. Yang, S.S., 2012. Eye movements on restaurant menus: A revisitation on gaze motion and consumer scanpaths.International Journal of Hospitality Management,31(3), pp.1021-1029.