Plx Programming Book Essay Example for Free

Plx Programming Book Essay The PLC has input lines where sensors are connected to notify upon events (e. g. temperature above/below a certain level, liquid level reached, etc. ), and it has output lines to signal any reaction to the incoming events (e. g. start an engine, open/close a valve, etc. ) The system is user programmable. It uses a language called Relay Ladder or RLL (Relay Ladder Logic). The name of this language implies the fact that the control logic of the earlier days, which was built from relays, is being simulated. [edit]The PLCs purpose in life The PLC is primarily used to control machinery. A program is written for the PLC which turns on and off outputs based on input conditions and the internal program. In this aspect, a PLC is similar to a computer. However, a PLC is designed to be programmed once, and run repeatedly as needed. In fact, a crafty programmer could use a PLC to control not only simple devices such as a garage door opener, but their whole house, including turning lights on and off at certain times, monitoring a custom built security system, etc. Most commonly, a PLC is found inside of a machine in an industrial environment. A PLC can run an automatic machine for years with little human intervention. They are designed to withstand most harsh environments a PLC will encounter. [edit]History of PLCs When the first electronic machine controls were designed, they used relays to control the machine logic (i. e. press Start to start the machine and press Stop to stop the machine). A basic machine might need a wall covered in relays to control all of its functions. There are a few limitations to this type of control. Relays fail. The delay when the relay turns on/off. There is an entire wall of relays to design/wire/troubleshoot. A PLC overcomes these limitations, it is a machine controlled operation. [edit]Recent developments PLCs are becoming more and more intelligent. In recent years PLCs have been integrated into electrical networks i. e. all the PLCs in an industrial environment have been plugged into a network which is usually hierarchically organized. The PLCs are then supervised by a control center. There exist many proprietary types of networks. One type which is widely known is SCADA (Supervisory Control and Data Acquisition). [edit]Basic Concepts [edit]How the PLC operates The PLC is a purpose-built machine control computer designed to read digital and analog inputs from various sensors, execute a user defined logic program, and write the resulting digital and analog output values to various output elements like hydraulic and pneumatic actuators, indication lamps, solenoid coils etc. [edit]Scan cycle Exact details vary between manufacturers, but most PLCs follow a scan-cycle format. Overhead Overhead includes testing I/O module integrity, verifying the user program logic hasnt changed, that the computer itself hasnt locked up (via a watchdog timer), and any necessary communications. Communications may include traffic over the PLC programmer port, remote I/O racks, and other external devices such as HMIs (Human Machine Interfaces). Input scan A snapshot of the digital and analog values present at the input cards is saved to an input memory table. Logic execution The user program is scanned element by element, then rung by rung until the end of the program, and resulting values written to an output memory table. Output scan Values from the resulting output memory table are written to the output modules. Once the output scan is complete the process repeats itself until the PLC is powered down. The time it takes to complete a scan cycle is, appropriately enough, the scan cycle time, and ranges from hundreds of milliseconds (on older PLCs, and/or PLCs with very complex programs) to only a few milliseconds on newer PLCs, and/or PLCs executing short, simple code. [edit]Basic instructions Be aware that specific nomenclature and operational details vary widely between PLC manufacturers, and often implementation details evolve from generation to generation. Often the hardest part, especially for a beginning PLC programmer, is practicing the mental ju-jitsu necessary to keep the nomenclature straight from manufacturer to manufacturer. Positive Logic (most PLCs follow this convention) True = logic 1 = input energized. False = logic 0 = input NOT energized. Negative Logic True = logic 0 = input NOT energized False = logic 1 = input energized. Normally Open (XIC) eXamine If Closed. This instruction is true (logic 1) when the hardware input (or internal relay equivalent) is energized. Normally Closed (XIO) eXamine If Open. This instruction is true (logic 1) when the hardware input (or internal relay equivalent) is NOT energized. Output Enable (OTE) OuTput Enable. This instruction mimics the action of a conventional relay coil. On Timer (TON) Timer ON. Generally, ON timers begin timing when the input (enable) line goes true, and reset if the enable line goes false before setpoint has been reached. If enabled until setpoint is reached then the timer output goes true, and stays true until the input (enable) line goes false. Off Timer (TOF) Timer OFF. Generally, OFF timers begin timing on a true-to-false transition, and continue timing as long as the preceding logic remains false. When the accumulated time equals setpoint the TOF output goes on, and stays on until the rung goes true. Retentive Timer (RTO) Retentive Timer On. This type of timer does NOT reset the accumulated time when the input condition goes false. Rather, it keeps the last accumulated time in memory, and (if/when the input goes true again) continues timing from that point. In the Allen-Bradley construction this instruction goes true once setpoint (preset) time has been reached, and stays true until a RES (RESet) instruction is made true to clear it. Latching Relays (OTL) OuTput Latch. (OTU) OuTput Unlatch. Generally, the unlatch operator takes precedence. That is, if the unlatch instruction is true then the relay output is false even though the latch instruction may also be true. In Allen-Bradley ladder logic (and others) latch and unlatch relays are separate operators. However, other ladder dialects opt for a single operator modeled after RS (Reset-Set) flip-flop integrated circuit chip logic. Jump to Subroutine (JSR) Jump to SubRoutine For jumping from one rung to another the JSR (Jump to Subroutine) command is used. [edit]Wikibooks Links Programmable Logic [edit]External links Wikipedia: Programmable logic controller Ladder logic IEC 61131-3 PLC programming language standards SCADA Others: Introductory PLC PLC Complete Tutorial PLC tutorial site for beginners PLC simulator Management of your companys PLC Timeline of PLC History Basic PLC Online PLC Training Interview with Dick Morley (pdf) PLC Books Logic to Ladder Diagram (pdf) Subjects: Introductory PLC Programming | Computer engineering What do you think of this page? Please take a moment to rate this page below. Your feedback is valuable and helps us improve our website.

Effect of Smoking on Division of Attention

Effect of Smoking on Division of Attention ABSTRACT The basic objective of this study is to see whether smoking significantly affects the division of attention of an individual. Smoking can be defined as the process in which any substance, usually tobacco is rolled and burnt and the smoke that is released is inhaled. There is evidence that smoking is harmful to the brain at the functional and morphological level (Swan Lessov-Schlaggar, 2007). Division of attention can be defined as the person’s ability to attend to two or more tasks at a single time. Snowball Sampling was used to select 60 participants, 30 Smokers (N=30) and 30 Non-Smokers (N=30). A screener developed by Fagerstrom called the Fagerstrom Test for Nicotine Dependence (1978) was used to screen the participants after which the Division of Attention Experiment by Shailaja Bhagwat was administered. Results indicated that there was no significant difference in the division of attention between smokers and non-smokers (t=0.27, t=0.38, t=0.009, t=0.22). They both had n early the same divisions of attention between physical and mental tasks. INTRODUCTION Smoking: There are approximately about 2 billion smokers all over the world. (WHO, 2013) Smoking can be defined as the process in which any substance, usually tobacco is rolled and burnt, and the smoke that is released is inhaled. This practice was started as a recreational one in which an active substance like for example nicotine is made available to the blood stream through the lungs (Gatley Wilbert). The most common method of this practice of smoking is through cigarettes. There are other methods of this practice too like the use of bidis, bongs, cigars, hookah, pipes and vaporizers to name a few. A 2007 report states that, each year, about 4.9 million people worldwide die as a result of smoking. (West, Robert Shiffman, 2007.) Among the many substances used for smoking, tobacco is by far the most widely used substance which is addictive because of the nicotine content. The history of smoking can date back to as early as 5000 BC when it was used for religious ceremonies. The use of tobacco products is increasing globally, though in some higher and middle income countries its use is decreasing. The global prevalence is 48% for adult males and 12% for adult females. There are about 1/3 of the adults worldwide, who smoke, that is an approximate of about 2.0 billion smokers around the world including child smokers. (WHO 2013) A few reasons as to why people start smoking can be: having parents who smoke, siblings who smoke, friends who smoke, the freedom that they have to do what they want, peer pressure, low academic achievements, their daily surrounding, that is, having co-workers or people they are usually surrounded with being chain smokers, economic background or even life in the urban environment to an extent. An individual might just start smoking as a result of a social gathering or a party which becomes an addiction later on. Smoking is most prevalent in the age group of 18-25. It is stated that there are about 1000 smokers at the age of 18 and below who start smoking (WHO 2013). There are various reasons and causes for such a trend. This age group is the most prone to getting addicted to smoking as individuals in this age bracket are most easily swayed in their decisions and get addicted most easily. Once addicted to the use of any substance, tobacco generally, it gets very difficult for individuals to leave this habit. According to statistics by the World Health Organization we have more male smokers (35% developed 50% developing) than female smokers (22% developed 9% developing). These statistics show a rather large number of women smoking, especially in the developed countries we see that a lot of women smoking. Division of Attention: Division of attention (Multi-Tasking) is the process in which an individual’s attention is divided between two tasks. The talent of multitasking is when an individual knows how to juggle the time and attention spent between the two tasks well so as to give equal amount of attention to both so that it doesn’t look like there is any amount of partiality or preference given to a specific task on hand. One is said to be good at multi-tasking when one is able to perform both the tasks at the best of their abilities without being overworked or stressed. Since the 1990s experimental psychologists have tried to understand the nature and limits of human multitasking. In dichotic listening, subjects are apparently unable to attend simultaneously to two concurrent, auditory speech messages. However, in two experiments reported here, it is shown that people can attend to and repeat back continuous speech at the same time as taking in complex, unrelated visual scenes, or even while sight-readingpiano music. In both cases performance with dividedattentionwas very good, and in the case of sight-reading was as good as with undivided attention. There was little or no effect of the dual task on the accuracy of speech shadowing. (Allport, Antonis Reynold, 1971) Attention, it can be described as the process of focusing in ones field of awareness. Our attention can be commanded by a number of factors. Two of the main factors that can do so are: Objective factors such as intensity, size, movement, distinctiveness etc. Subjective factors such as, an individual’s needs, motives, interests, past experiences etc. The intensity of attention given to a specific stimulus is affected by the presence of another stimulus that is competing for one’s attention. This is known as shifting of attention. Shifting of attention is necessary for perception as it prevents negative adaptation. Another phenomenon which is related to attention is known as the distraction of attention. As we already know what is shifting of attention, distraction of attention is when the attention wavers and gets back to the previous stimuli. There are maximum numbers of stimuli that can be responded to in a particular period of attention. This maximum amount of attention that can be referred to in this particular period is called the span of attention. How a person can divide their attention has to do with that person’s intelligence (Sternberg Sternberg, 2012). Researchers Navon and Gopher (1979) theorized a modality model which explains the basics of attention mainly divided between various simple tasks and not between various complex tasks. There are various variables that play a role in our ability to pay attention or to concentrate on the many tasks that are to be performed at once. A few of those variables are anxiety, arousal, the difficulty of the tasks to be performed and the skills that an individual possesses. Relation between Smoking and Division of Attention: When we look back to studies done in the past on these two topics, we have many, but when it comes to a study involving both these topics we have hardly any studies. We have many researches on smoking and its effect on health, cognition, effect of nicotine on the brain activity during the performance of a task, impact of smoking on the performance of an individual, as well as studies on the effect of smoking during pregnancy on the performance of a child after its birth. An accumulation of evidence suggests that smoking may be reinforcing, in part, due to nicotines capacity to enhance the process of attention, but correspondingly, the stimulus-filter model of nicotine reinforcement asserts that nicotine increases cognitive performance by acting as a stimulus-barrier, thereby screening and preventing the irrelevant and annoying stimuli from the smokers awareness. (Kassel, 1997) Some studies that have been performed on smoking and the performance of an individual, either cognitive or social both say that smoking usually has a negative impact or rather they say that smoking reduces the cognitive and physical performance of an individual.It was found that while cigarette smoking had no negative effect upon performance for simple perceptual tasks, smoking was found to exert measurable negative effects upon performance for more complex information processing tasks (Spilich, June Renner, 1992). There is a scientific background for the decrease in the physical performance of an individual who smokes. Smoking reduces the capacity of an individual to do work as the oxygen available to the body is reduced. When we inhale smoke from a cigarette, we introduce the carbon monoxide into the blood. The carbon monoxide combines with the hemoglobin in the blood to form carboxy-hemoglobin which reduces the amount of oxygen that is carried in the blood. The lesser the available oxygen, the lesser the physical endurance, the lesser the endurance, the weaker the individual. Prolonged smoking causes irreversible lung damage. A study recently done in Kings College London tells us that smoking spoils the brain by damaging memory, learning and reasoning as well (Smoking Rots the Brain Lowers Cognitive Performance, November 2012). Smoking just a single cigarette can immediately affect physical capability in exercise when the inhaled carbon monoxide binds to red blood cells, displacing oxygen and preventing its delivery to muscle cells. In fact, a study at UCLA found that young adults experience a four percent decrease in oxygen uptake right after smoking. It has long been known that smokers tend to be less physically active than nonsmokers, and vice versa. For instance, a study in Public Health Reports found smokers are more likely to quit supervised exercise programs. Another study found that male high school students who were less physically active than their peers were twice as likely to smoke. There hasn’t been a specific study on the effect that smoking has on the division of attention. Generally the division of attention is usually different for different individuals. Smokers perform one physical and one mental task at a time. They are hence â€Å"multitasking† or rather dividing their attention in such a way that they are spending enough time performing both the tasks but to what level of their ability? Smokers are better at Division of Attention. The above mentioned hypothesis is one study or rather one topic that has not been widely studied under the vast topic of smoking especially in the Indian contest. There have been various studies on the effect of smoking on performance as well as the capacity of an individual to divide their attention between two tasks. Will the division of attention among non-smokers be greater than the division of attention among smokers? OBJECTIVE To determine whether there is a significant difference in the division of attention between smokers and non-smokers while performing two tasks simultaneously. HYPOTHESIS There is a significant difference between the division of attention of smokers and non-smokers while performing two tasks simultaneously. METHOD Participants: A sample size of 60 students (n=60) within the age group of 18-22 with all of them from a middle class background, studying in college and from the city of Hyderabad were selected on the basis of Random Sampling. They were divided into two groups of 30 each i.e. smoker and non-smokers. These two groups were further divided into 15 girls and 15 boys each. Before giving them the screener itself, the purpose of the study was explained and a signed informed consent was taken from the students. Participation inclusion criteria: Students between the ages of 18-22 Pursuing bachelor’s degree from any college Students who were smokers Participation exclusion criteria: Students above the age of 22 or below 18 Students working part time or full time Instruments: The Fagerstrom Nicotine Dependence Scale (FTND) was used as a screener for the smokers. It is a 6 question scale which shows the levels of dependence on nicotine. Anybody who has moderate to high dependency (score of 5 or above) on this scale is considered a smoker. This scale was developed by Fagerstrom in 1978 titled Fagerstrom Tolerance Questionnaire which was later called the Fagerstrom Test for Nicotine Dependence (FTND: Heatherton et al., 1991). After this the Division of Attention (different variables) by Dr. (Smt.) Shailaja Bhagwat was given to the participants, which involved the performance of 4 tasks. Each task was to be performed only for two minutes, that too each task had 3 sub tasks. The students were explained what each and every task was very carefully and if they had any doubts, those doubts were cleared too. The 4 tasks in brief were: one Physical and one Mental Simple Tasks (separately as well as simultaneously) one Physical Simple Task and one Mental Complex Task (separately as well as simultaneously) one Physical Complex and one Mental Complex Task (separately as well as simultaneously) one Physical and Mental Complex Task (separately as well as simultaneously) ANALYSIS The statistics that were used on the raw data were: Mean Standard Deviation T-Test RESULTS The hypothesis states that there is a significant difference between the division of attention between smokers and non-smokers. The Statistics used were: Mean: The Mathematical Average of a set of numbers. Standard Deviation: Measures how spread out the data is. T-Test: Measures if there is a significant difference between two variables. The results got do not support the hypothesis which states that there is a significant difference in the division of attention between smokers and non-smokers. Table 1 shows the Mean (M) Standard Deviation (SD) and T-Value (t) between smokers and non-smokers. *N.S = Not Significant Table 1 shows that the t-values were not found to be significant. DISCUSSION When we attend two or more tasks at one time, it is mainly because of the division of attention of that person. The first scientist to study in the field of division of attention was Paulhan (1887) who found out that if the nature of both the jobs is simple, the outcome would be the least affected. A few other scientists who got the same results were Binet (1890), Jastraw and Cairnes (1892) and Fitts and Simon (1949). According to the table shown above, the hypothesis mentioned above has been proved right. There is no significant difference between the: Division of attention between smokers and non-smokers in performing two tasks simultaneously. These results could be due to various reasons. The lifestyle of both smokers and non-smokers is the same. Their surroundings, their routines everything is very similar. Although minor differences will be present in the results due to differing mental abilities, everything else is the same. Hence their results or rather the levels of division of attention between ideally should not differ to a great extent. When we look at the tables closely we observe that the performance of two simple tasks (one physical and one mental) the loss of efficiency in the performance of tasks in non-smokers is lesser than that of smokers, whereas in the performance of two difficult tasks (one mental and one physical) the opposite case happens. The loss of efficiency is lesser for smokers when compared to non-smokers. When we look at the results of the tasks of difficult physical- easy mental or difficult mental and easy physical, they depended completely on the mental abilities of that person. There was no pattern that was followed. The hypothesis may not have been proved right as the all the students have not been smoking regularly for long. The effects might be seen more clearly if they had been smoking for longer. The brain functioning might be something that would be impaired only after a while. The impairment is not going to be sudden. There could have also been many intervening variables such as the weather, the students mood the surroundings, the situations and even the noise levels. All these affect the performance of the subject while performing a task. This particular research in this field gives the psychologists a base to build up future researches and ones which can be conducted in more depth. The same study can be conducted on an older population and the results can be matched and seen. Then it can be proven if age plays a major role in this research. As the subjects are older it is but natural that they have smoked for longer in their life which has been proved to reduce brain functioning. This study shows that there is no significant difference between smokers and non-smokers as well as girls and boys when it comes to the division of attention. REFERENCE Anstyl, O’Kearney, Salim, Sanden. Smoking as a Risk Factor for Dementia and Cognitive Decline: A Meta-Analysis of Prospective Studies (2007) West, Robert and Shiffman, Saul (2007).Fast Facts: Smoking Cessation. Health Press Ltd. p.28 Hirsch, GL, et al., â€Å"Immediate effects of smoking on cardiorespiratory response to exercise,† Journal of Applied Physiology 58:1975-81, June 1985 Blair, SN, et al., â€Å"Relationship Between Exercise or Physical Activity and Other Health Behaviors,† Public Health Reports 100(2):172-180, March-April 1985; Faulkner, RA, et al., â€Å"The Relationship of Physical Activity to Smoking Characteristics in Canadian Men and Women,† Canadian Journal of Public Health 78(3):155-60, May-June 1987; Lazarus, NB, et al., â€Å"Smoking and Body Mass in the Natural History of Physical Activity: Prospective Evidence from the Alameda County Study, 1965-1974,† American Journal of Preventive Medicine 5(3):127-35, May-June 1989 Dishman, RK, et al., â€Å"The Determinants of Physical Activity and Exercise,† Public Health Reports 100(2):158-71, March-April 1985 Winnail, SD, et al., â€Å"Relationship Between Physical Activity Level and Cigarette, Smokeless Tobacco, and Marijuana Use Among Public High School Adolescents,† Journal of School Health 65(10):438-442, December 1995 http://www.holah.karoo.net/sampling.htm The Effects of Tobacco Smoke and Nicotine on Cognition and the Brain, Gary E. Swan, Christina N. Lessov-Schlaggar On thedivisionofattention: A disproof of the single channel hypothesis, D. Alan Allporta,Barbara AntonisaPatricia Reynolds Smoking and attention: A review and reformulation of the stimulus-filter hypothesis, Jon D. Kassel Cigarette smoking and cognitive performance, George J. Spilich, Lorraine June, Judith Renner. Smoking Rots the Brain Lowers Cognitive Performance November 29, 2012 http://scitechdaily.com/smoking-rots-the-brain-lowers-cognitive-performance/ 1

Impact of Decision Making at McDonalds

Impact of Decision Making at McDonalds This academic essay is related to strategic management and leadership in McDonalds. The purpose of this assignment is to understand the impact of decision making in an organisation i.e. McDonalds. In this cut throat competition which is prevailing in the market, it is my understanding that leadership and proactive strategy plays vital role in overall organisations success. In addition to this it has become apparent that strategic management and leadership operate at parallel level in an organisation. STRATEGIC MANAGEMENT: It deals with the most fundamental and basic question that involve the very existence of the whole organisation and guide the whole companys future. (Napuk,1999) Strategic management entails both strategic planning and implementation, and is the process of identifying and executing the organizations strategic plan, by matching the companys capabilities with the demands of its environment.(Arit Gadiesh and James Gilbert, 2001) In laymans term strategic management provides overall direction to the organisation. This in turn entails specifying the organisations mission, vision and objectives, developing plans etc. LEADERSHIP: Leadership is defined as influence, that is the art or process of influencing people so that they will strive willingly and enthusiastically toward the achievements of the groups mission. Visionary leadership inspires the impossible: fiction becomes truth. (Corporate strategy 1997 Richard Lynch) In leadership, people run the organisation to one place or another for the achievement of its objectives. Leadership is a great tool in achieving success for the organization, not just through charisma, but through good judgement, proper motivation of employees effective utilization of materials. LINK BETWEEN STRATEGIC MANAGEMENT AND LEADERSHIP: Due to a rapidly changing world, organizations face incredible pressures in delivering immediate results. This necessitates for strategic management because there is a great need to maximize every available resource to achieve the organizations goal. To manage an ever increasing demand for company effectiveness, there is a great need for strategic leadership to approach these conditions priorities. For any ongoing business, it is mainly important to implement strategies through effective leaders. Real strategic leadership means taking responsibility for the future as well as what is happening today. A primary goal of strategic leadership is gaining a better understanding of the business conditions, the environment and the leading indicators that identify new trends and situations that may arise. According to the situation, leadership styles can be varied like autocratic, democratic and charismatic and so on. In any organisation it is required to have a good strategic management with good leadership skills. These two must be in parallel positions for the organizations success. LEADERSHIP STYLES ON DIFFERENT SITUATION IN MCDONALDS As I have taken McDonald as case study, I would like to discuss the management style that operates in this company. Based on my understanding, McDonald operates with a Democratic style of management. This realisation comes to me while I am working with the company and it gives freedom and flexibility of change according to different situations. In this style, the employee and people associated with the company have more participatory role in the decision making process. McDonald has a democratic style and there is a less gap between manager and employees. They have two way relationships between them. They have a comfortable working pattern. So the manager can easily get the feedback from the employees. Also on the other hand, the employees understand the situation and they follow the rules without any difficulty. There are same levels of working. According to the different situation they have a different style of leadership. In this particular approach, the store manager has all power to run the branch but still allows employees to share their ideas and insights. Also in McDonald, every employee has a participative role in the decision making process. All employees have to work with their strengths and provide input on how to delegate work within the team. The management gives more importance to work in a team rather than doing individually. In McDonald, ideas move freely amongst the group and discussed openly thus ultimately achieving their objective. This works both ways for the company by fulfilling individual objectives in line with the overall objective of organisation. The management of this organization motivates the employees to do more work by involving them into decisions which really affects the objective of the organisation. This particular approach influences the productivity of employees and they feel important to be a part of the organisation by providing a value. They lead all the employees to the same level and the manager always tries to know the strengths and weakness of employees. To overcome these difficulties, they provide appropriate training career development programmes. McDonald has flexible working hours which provides stress-free environment. They are free to ask with the manager about schedules. The way McDonald management adapts to different situations, a strong relationship is being formed between the subordinates and the managers. OBJECTIVE OF MCDONALDS: The main objective of McDonald is to make people aware of each product on offer, feel positive about it and remember it. The right message has to be communicated to the right audience through the right media. Because of this, McDonald need to give importance understand the value of both employees and customers. Happy employees serve well and results to satisfied customers. This serves as a win-win situation for both organisation and employee. McDonald has continuously done internal marketing this is important as it precedes external marketing. It goes in line with the ultimate aim of creating not just service leadership but management service. This delivery process is the key to achieving the aim of the company. IMPACT OF LEADERSHIP STYLE ON STRATEGIC DECISION: Good leadership is adapting to any changes at any time doing the right things at the right time. Because of democratic style of leadership, employees can work comfortably and they can share their ideas and insights with the management. Also in McDonald, managers effectively delegates work to their subordinates and give them full control and responsibility to the tasks. Managers welcome feedback on the result of initiatives and the work environment. Strategic decision has to be made by leaders who have the ability to take effective decisions and adapt to changes in any situation. Because of democratic leadership, employees and managers easily understand the situation and cope with it. They work freely and comfortably. In McDonald all employees have a right to participate in the objective of organisation. McDonald has a strategic decision which is implicated and formulated by leaders and managers of the organisation. First they decide the future plans and objective of McDonald and how to get there in minimum time. They also motivate people to do more work and they appreciate their work by giving the performance award at the end of month. CONCLUSION: From above discussion, I came to a conclusion that in adapting democratic style McDonald is really effective in providing value to employees. Although this style may bring out differences in ideas, it still ends up with formulating a common decision. McDonalds management leadership style is useful as well as to other organisations where managers and employees easily understand the situation and work accordingly. Strategic management and leadership correlates with each other. Without making any effective strategic decision, leadership cannot work and it cannot reach to the final objective of an organisation.

Slaughterhouse Five Essay -- essays research papers

Slaughterhouse-Five   Ã‚  Ã‚  Ã‚  Ã‚  Critics often suggest that Kurt Vonnegut's novels represent a man's desperate, yet, futile search for meaning in a senseless existence. Vonnegut's novel, Slaughterhouse-Five, displays this theme. Kurt Vonnegut uses a narrator, which is different from the main character. He uses this technique for several reasons.   Ã‚  Ã‚  Ã‚  Ã‚  Kurt Vonnegut introduces Slaughterhouse Five in the first person. In the second chapter, however, this narrator changes to a mere bystander. Vonnegut does this for a specific reason. He wants the reader to realize that the narrator and Billy Pilgrim, the main character, are two different people. In order to do this, Vonnegut places the narrator in the text, on several occasions. 'An American near Billy wailed that [Billy] had excreted everything but his brains...That was I. That was me.'; This statement clearly illustrates that the narrator and Billy are not the same person. The narrator was the American disgusted by Billy. Vonnegut places the narrator in the novel in subtle ways. While describing the German prisoner trains, he merely states, 'I was there.'; By not referring to Billy as I, Billy is immediately an individual person. I is the narrator, while Billy is Billy. Their single connection is that they were both in the war.   Ã‚  Ã‚  Ã‚  Ã‚  Kurt Vonnegut places his experiences and his views in the text. He begins the book by stating, 'All this happened, more or less...

Abraham of Chaldea Essay -- Biographies Religion Essays

Abraham of Chaldea Abraham : From the Bible The following is a narrative description on the life and times of one of the most powerful characters in the Old Testament. Abraham was indeed a man of God in a time where few men believed in the One true God. Through many triumphs and errors, he always returned to God to lead him back to his calling. His dedication resulted in great promises from God that were eventually fulfilled and affect each of our lives today. His story is our story. Abraham was a native of Chaldea, and a ninth generation descendant of Shem, the son of Noah. He was born on the southern tip of the Tigris and Uuphrates rivers in the city of Ur around 2161BC.1 Before his name was changed to Abraham, his name was Abram. When Abram was about seventy years of age he moved with his family to live in Haran. The reason he moved was because "The God of glory appeared to our father Abram when he was in Mesopotamia, before he lived in Haran, and said to him, "Depart from your country and your relatives, and come into the land that I will show you." 2 While in Haran, Abram's father died and God spoke to him again saying, "Go forth from your country, and from your relatives and from your father's house, to the land which I will show you." 3 He obeyed and left Haran with his brother Nahor's family and his Nephew Lot without really knowing where he was going. At this time, God did not reveal to him he was going to Canaan. God only told him "the land which I will show you." 4 When he did arrive in Canaan, he camped in the plains of Moreh, between the mountains of Ebal and Cerizim. It was here he was given the second promise from God that his seed would possess this land. Abram buil... ...d Limited) * The Holy Bible, King James Version (The World Publishing Company) * The New Ungers's Bible Dictionary (Moody Press) 1 Ungers, pg. 12 2 King James, Acts 7:2-3 3 King James, Gen. 12:1 4 King James, Gen. 12:1 5 King James, Gen. 12:6-7 6 Class Lecture, Jon Randles 7 Everyday life in Bible Times, pg. 89 8 Class Lecture, Jon Randles 9 King James, Gen. 20:12 10 King James, Gen. 14:17 11 King James, Gen. 14:19-20 12 Halley, pg. 95 13 Reader's Digest Bible, pg. 35 14 King James, 15:1 15 Reader's Digest Bible, pg. 35 16 Unger's, pg. 13 17 Reader's Digest Bible, pg. 36 18 Unger's, pg. 13 19 Reader's Digest Bible, pg. 37 20 King James, Gen. 19:28 21 Heb. 11:19 22 Reader's Digest Bible, pg. 40 23 Unger's, pg. 14 24 Reader's Digest Bible, pg. 40 25 Reader's Digest Bible, pg. 40-41 26 Ungers's, pg. 14

Changing Role of Women

Since the end of world war two, in 1945, Australian society has witnessed many dramatic changes in the rights and freedoms of women. Women, who had been encouraged to take on men’s jobs during the war were expected to vacate these positions and return to their traditional vocation in â€Å"home making†. Throughout the 1950’s and early 1960’s women were expected to either stay at home or work in underpaid â€Å"women’s jobs†. Women’s wages were significantly less in comparison to the wages awarded to men who performed the same task. The Commonwealth Arbitration Court ruled in 1949, that a women’s basic wage should be set at 75% of the male rate. This was the practice throughout the 1950’s when there was a large growth in the textiles, clothing, footwear and food processing industries depending on the cheap labor that women provided. The view that a woman’s place was in the home was reflected in and shaped by the Australian education system. The emphasis of the limited schooling available to girls was in the home sciences . i. e. cooking and sewing. The lack of educational opportunities for women only reinforced sex role stereotyping and gave women little chance to achieve their potential. The introduction of the oral contraceptive pill in 1961 gave women the chance to achieve their potential. It gave them the freedom to choose when and if to bear a child. It provided women with the opportunity to concentrate on furthering their working careers, where available, thus leaving the domestic housewife image behind. It provided women with power over their bodies for the first time; they were in control of their sexual relationships. Thus, by the end of the 1960’s, women were actively seeking greater rights and freedoms in society and in the workplace. Demonstrations and protests were a feature of this movement, known as the woman’s liberationist movement (today referred to as feminism). The female liberationists aimed to overturn the notions of female inferiority and male dominance in Australian society. Their dream was to free women from the restraints society placed upon them; to challenge the status quo. Zelda D’Aprano was one Australian woman who formed the Woman’s Action Committee in 1969. She chained herself to the doors of the Commonwealth Building in Melbourne demanding equal pay for both sexes. Germaine Greer was also an outspoken liberationist whose book â€Å"The Female Eunuch†, 1970 , challenged the thinking of conservative male dominated society. There was a diverse range of women’s liberationist groups formed to campaign for specific issues revolving around three main areas: equal pay, discrimination in the workplace and equality of opportunity in the workplace and society. Specific issues included: †¢Child Care †¢Equal pay for women †¢Family Planning †¢Divorce †¢Discrimination in the workforce and from lending institutions The causes, clear arguments and outspoken activism of these groups attracted much media attention and faced resistance from traditional and conservative sections of society. For example church leaders were outraged when women’s liberationists called for legalized abortion. Equality in the workplace has been and still is an important issue. In theory, the federal Equal Pay Case of 1969, determined that women receive â€Å"the same wage as men for the same work†; but this principal would not apply where the work was essentially or usually performed by women. By 1972, the Liberal government continued the debate, suggesting in Cabinet that wage rates should take into consideration â€Å"training, skills and other attributes required for the satisfactory performance of the work†. See Source A, which is a copy of a Cabinet document, dated 24 October 1972, demonstrating this stance of the Liberal government in relation to calls for Equal Pay. By December 1972, the Labor Government had come to power and it promised to implement the Equal Pay for Equal Value principle in female dominated industries; though such a principal has proven difficult to implement. Equal opportunity has been and still is another important issue. In 1972, the Women’s Electoral Lobby (WEL) was founded. WEL sought out politicians views on woman’s issues. It has had a major role in lobbying and influencing governments to pass laws friendly to woman in areas such as woman’s health and child care. See Source B, a photograph of a demonstration in Sydney in 1979, in which WEL activists are advocating for Medicare funding for abortions. By the beginning of the 1980’s, the fruits of the labor of the women’s movement could be seen in many of Australia’s legal reforms: †¢The family law act 1975 had established the principle of No Fault Divorce; removing the social stigma associated with woman and divorce. †¢The anti discrimination act 1977(NSW) which made it illegal to discriminate on terms of gender, marital status or pregnancy Sex Discrimination Act 1984 a commonwealth act banning discrimination against woman. †¢The Affirmative action act 1986 that was later replaced in 1999 by the equal opportunity for woman in the workplace act. By the end of the 1990’s most woman believed that their struggles for equal rights and freedoms with men in society had been won, but that is not necessarily the case. While women’s rights may have been enshrined in law, it is women’s freedoms in society that have yet to be fully realized.

Professional Identity of Michelin Star Restaurants Chefs

Chef in Michelin star restaurant more than a profesion: Professional identity of Michelin star restaurants chefs 4th GRC 2012 School of Hospitality and Tourism At Taylor’s Graduate School Petaling Jaya Chef in Michelin star restaurant more than a profesion: Professional identity of Michelin star restaurants chefs Master in International Hospitality Management By Benjamin Gouet 2012 Benjamin Gouet 1 Chef in Michelin star restaurant more than a profesion: Professional identity of Michelin star restaurants chefsGeneral Introduction Since couple of years, the culinary world and the job of chef have taken another dimension with regard to the public opinion due to the emergence of many culinary and chef television show all over the word. Indeed before this new culinary trend on TV, the catering industry and in particular the professional kitchen did not benefit of one attractive label under the public opinion view, the kitchen was even pointed out and condemned for its rough working environment, particularly the Michelin stars restaurant.Why this sudden advent of the professional kitchen world promotion, and the job of chef since the last 10 years, especially that michelin star restaurant chef, then that this field was totally denigrated and forgotten previously. Is that a fad? What is the message sent behind this promotion? Is that a broad international promotional campaign in order to regild the blazon of chef? Or a vast indirect recruitment campaign, in one sector where the manpower is sorely lacking? Or probably more both, because of the unpopularity of this industry, vacant positions are numerous and manpower unceasingly sought.But, first of all what we know exactly about chef occupation itself? What do we know about the Michelin star restaurant world and their Chefs ? Can we define them precisely? Do we know chefs indentity in Michelin star restaurant? And what about the profession of Michelin star Chef, which is not a new trend on the contrary of TV's s hows, but is mostly forgotten or hidden, therefore that seems an important reflexion which be highlighted in order to better understanding on the world of Michelin star chef. Benjamin Gouet 2 Chef in Michelin star restaurant more than a profesion: Professional identity of Michelin star restaurants chefsThe work of chef, has always existed because of its peculiarity to meet a primary need: to feed, and this occupation has crossed the times which it has forged its identity and its culture. Therefore, what we know about the historical past of chef profession? The job of chef has it conserved any marks or habits of its historical background? And if it is the case, why? Finally, very few researches and studies have been undertaken regarding the metier of chefs in itself, and more specifically in Michelin star restaurant field.Therefore it seems really interesting to look into this field, the world of Michelin star restaurant Chefs and their indentities, whose the public opinion didn't kn ow much about this profession. except the little part seen during the TV's shows, but is that the reality ? Benjamin Gouet 3 Chef in Michelin star restaurant more than a profesion: Professional identity of Michelin star restaurants chefs I. Introduction The profession of chef, has always existed because of its peculiarity to meet a primary need: to feed, and this occupation has crossed the times which it has forged its identity.But this profession has been promoted there is only a decade ago especially through all the media whose one in particular the TV. The metier of chef was previously poorly considered by the public opinion. , because of its poor image and reputation made during the past. However, the job of chef have several faces according to the type of cuisine produced. Indeed the profession itself varies highly according to whether the chef works in collectivity kitchen, a traditional restaurant, a theme restaurant or a michelin star restaurant, which all don't have the sam e vision and mission in terms of business.Therefore the occupation of chef as its identity are not same according to the the type of catering business developped. Here the study will be focused only one type of catering business, the Michelin star restaurants, which are still yet not really known by the opinion and the researchers, despite their mediatitation through their famous and well known Chef, which shows only one aspect of the this type of catering: excellence.Therefore the research will be conducted with only michelin star restaurant with aim to to focus on the identity of their chefs, which seems pretty different than a chef who works in collectivity kitchen or theme restaurant for instance. Indeed the michelin star are highly promoted since the 2000's especially through TV shows (culinary shows, culinary challenges, chefs competitions,†¦ ), whereas they have been in shadow during several decades, except few worldwide famous chefs as: Paul Bocuse, AlainBenjamin Gouet 4 Chef in Michelin star restaurant more than a profesion: Professional identity of Michelin star restaurants chefs Ducasse, Joel Robuchon or Gordon Ramsay due to their exceptional success and achievements. Despite this advent since the 2000's towards the Michelin star chefs the public opinion as well the researchers don't know about this type of chefs except what is seen and on shown on TV but is that really the thruth and the reality ? We are entitled to ask us.Thus, due to the weak number of researches and investigation therefore a poor data regarding the profession of chef, especially that of Michelin star chef, the gap of knowledge seems wide and broad. 1. Project background The author has chosen the culinary field, especially the chefs in Michelin star restaurants, due to its professional background in gastronomic and starred restaurants as chef, as well as his passion for the metier of chef, gastronomy and Michelin star restaurants.The idea to pursuing the topic of the profess ion of chef and its identiy, in Michelin star restaurants, came up after a research done on the topic of the bullying in profesionnal kitchens, where one article pointed out the behavior of the head chef in one Michelin star restaurant but without any explanations regarding the identity or even the precepts of the metier of chef in this type of restaurant.Therefore the author started to do some researches regarding this topic, indentity of starred chefs, and he didn't find much aticles, investigation or any literature on it's same topic, whereas couple of articles have been published on the stress, heat-mentoring or bullying in profesionnal, and this without know the indentity, the culture or the precepts of the starred chefs. The researcher decided to do its study on this topic in aim to gain a better understanding on the job of chef in michelin star restaurant and to highlight their identity which may be different from a chef in traditional restuarant.Benjamin Gouet 5 Chef in Mich elin star restaurant more than a profesion: Professional identity of Michelin star restaurants chefs One other option was possible for the author, the profession of chef with its precepts its culture and identity, but after couple of research the topic appeared too broad and wide, therefore the researcher decided to reduce the topic to the identity of chef and only in Michelin star restaurant. Why only Michelin star restaurant ?Because due to the high interest of the author towards gastronomic and starred restaurant, it more clear in trems of data to use starred restaurant which are awarded by the internationally and worldwide recognized Michelin Guide. 2. Aims, objectives and professional & scentific stakes of the research This research will be carried out in the field of the gastronomy. More specifically on one aspect of the gastronomy: the starred chefs. Indeed this study lean over starred Chefs with the view to highlight their identity.The culinary field, in particular the kitch en and chefs have always been not well known from the professional world and researchers even highly criticized sometimes over the past, and despite this studies, investigations and researches towards the profesionnal kitchen and chefs are not numerous, therefore the gap of knowledges is broad and wide. The type of research conduct here is an exploratory research because only a lsmall quantity of information and data exist already on the topic of identity of starred chefs.The goal of this study is to increase the understanding of this topic. The objectives of this research are various and have been defined as clearly beforehand, are as follows: ? To highlight the world of Michelin star restauarnt ? To increase the understanding towards the starred gastronomy Benjamin Gouet 6 Chef in Michelin star restaurant more than a profesion: Professional identity of Michelin star restaurants chefs ? To find out the indentity of starred chefs ? To increase the understanding towards the professio n of chefsm espcially in Michelin star restaurant ?To find out why and how become a starred chef ? To find out is there is any relationship between the metier of starred chef and the passion These six aims are all towards the same main goal which is to increase the understanding of the profession and the identity of starred Chefs. The field undertaken for this research is the sociology, especially the sociology of profession. Here are the questions/resarches/issues of the study: ? The profession/metier of Chef in Michelin star restaurant ?Differences and requirements between a Chef in michelin star and a classical chef ? Is it a vocation to be a Chef in Michelin star restaurant ? What are the factors or turning ponts which make a cook to become a Michelin star aChef ? Are there any relationship between: the metier of Michelin star chef and the passion the profession of the Michelin star chef and the personal background (fornation, training, experience, education) the prestige and th e metier of chef the profesionnal expectations/career and the metier of Michelin star Chef ?Does the profession of Michelin star Chef is an ideology ? Benjamin Gouet 7 Chef in Michelin star restaurant more than a profesion: Professional identity of Michelin star restaurants chefs The hypotheses to meet the issues: ? The profession of Michelin star Chef is a vocation ? Before being a profession Michelin star chef is a passion of gastronomy/cooking ? The personal background (formation, experience, training, education) influence in the choice to be a Michelin star Chef, as the turnings points in life ?The Michelin satr Chef looking for the prestige and the recognization through the Michelin stars ? The remuneration is note the leitmotiv of the porfession of Michelin star chef ? The metier of Michelien stars chefs require the exigency, the precise, to be meticulous and have the sens of detail, more than anyone 3. Structure of dissertation The dissertation is organized in six ordinate an d distinct parts which are articulate in that way: 1. Introdcution 2. Literature review 3. Problematization and methological review 4. Presentation of the results 5.From the results to recommendations 6. Conclusion Benjamin Gouet 8 Chef in Michelin star restaurant more than a profesion: Professional identity of Michelin star restaurants chefs II. Literature review The topic selected for this dissertation is undertaken through the sociology field in particular that regarding the professions and metiers, due to its topic oriented to to the social sciences which is focused on the profession of chefs in Michelin star restaurants, especially on the identities of these chefs through their jobs.According to Oxford Dictionary the identity is defined as the fact of being who or what a person is, and the characteristics determining who or what a person is. Palmer, C. , Cooper, J. and Burns, P. (2010) state that from a theoretical perspective the notion of identity has generated much discussio n and debate linked to a variety of approaches and disciplines, for example psychoanalysis, literary criticism and theory, lesbian and gay studies, sociology, anthropology and psychology. However, identity is more than a set of theoretical propositions it is above all a lived experience for the individual concerned (Palmer, 1998).Zarca (1988) stipulate that the metier is a group culture, it is transmitted from generation to generation through learning. It has gestures and language that are part of the body and assign a framework, whose edges are not seen as such in the constitution of the identity of any entran andt it articulates various status. While the Oxford Dictionary defined the profession or the metier as a paid occupation, especially one that involves prolonged training and a formal qualification. Furthermore in this study the author looks into he professional identity which is an aspect of personal and social identity that develops in professional personnel as a result of their work activities. Benjamin Gouet 9 Chef in Michelin star restaurant more than a profesion: Professional identity of Michelin star restaurants chefs Moreover Sundin, O. & Hedman, J. (1996) Theory of professions, together with the concepts of cognitive authority, occupational identity and information interest, contributes to a deeper understanding of issues concerning how practitioners’ information behavior is formed, maintained and mediated in society.The occupation of chef has always held a seat in our society since hundreds and hundreds years, but the literature regarding the identity and the culture of this profession is not plethoric, therefore researchers cannot define precisely when the work of chef appeared for the first time even if they have knowledge’s of two case, one in the Ancient Greece and one in the Roman Antiquity. The oldest famous chef known to date is the French Guillaume Tirel alias Taillevent from the 14th century.Couple of authors as: Civitel lo (2011), Symons (2003), Pastson-Williams (1993), discuss about cooking and chefs history. Some paper trail from the 17th century, have highlighted that cook was considered as a profession, Mac Con Iomaire (2008) states that ‘Crespin (1641:14-16) cited in Wheaton (1983:110-11) describes the lively social life in kitchens: full of love affairs, good dining-at their masters expense-and camaraderie where the staff covered for one another. Some culinary professionals, however, took their positions very seriously’.Here for the historical past, now look to the present, and what has been done on the topic. Regarding the previous researches which have been done on the identity and culture of chef topic, Cameron (2001), states that ‘Existing research evidence demonstrates several points of agreement about the occupational culture of chefs. Chefs through their craft and tradition tend to possess a strong self-identity. Although something of a stereotype, there is evidence that chefs can be temperamental hould traditional value systems be challenged, particularly where such challenges undermine self-perceptions of professionalism’ and suggests as well ‘Cultural identity belongs not principally to the organisation but to the occupation in terms of Benjamin Gouet 10 Chef in Michelin star restaurant more than a profesion: Professional identity of Michelin star restaurants chefs ‘concepts, judgments, ideas and norms, which are shared by a group of people’ (Hofmaier, 1980). Values, beliefs and practices become specific to their profession (Chivers, 1973; Fine, 1996).The implication of cosmopolitan occupational values is that the occupation builds degrees of autonomy from the stringent rules and polices set by the organisation’. However, Palmer,Cooper and Burns (2010) suggest that ‘identity is more than a set of theoretical propositions it is above all a lived experience for the individual concerned (Palmer, 1998)†™. While, more scientific Tajfel (1972) stipulate that ‘social identification can refer to the process of locating a person within a system of social categorizations or to any social categorizations used by a person to define himself or others.It will be used in the latter sense here and thus denotes and element of cognitive structure. ’ As regards the organization of one professional kitchen, which is also a part of the study under the main research, Mac Con Iomaire (2008) suggests that ‘Kitchens are hierarchical organisations and are run on authoritarian precepts. The word chef means chief, and there can only be one chief in a Kitchen’, which demonstrate that the organizational structure is essential in one professional kitchen, together with the importance accorded to the hierarchy by organization itself, the chefs.Palmer, Cooper and Burns (2010) stipulate that ‘the world of professional chefs and their kitchens remained largely secluded until th e emergence of the phenomenon of celebrity chefs whose open kitchens revealed the previously secret â€Å"backstage† (Goffman, 1959) of professional cooking. While this media-generated interest has been accompanied by fascinating biographical accounts of being a chef (Bourdain, 2001; Ramsay, 2006; White, 2006; Wright, 2006) and of the restaurant business (Parkinson and Green, 2001) it has not translated into a significant body of academic literature on and studies of chefs. which highlight the lacking of literature and research towards the occupation of chefs and its attributes. Benjamin Gouet 11 Chef in Michelin star restaurant more than a profesion: Professional identity of Michelin star restaurants chefs However several authors as: Andrew F (2005), Civitello (2011), Dixon (2002), Fine (2008), and the famous Chef Bourdain (2001) discuss and debate on the world of chefs and its specific aspects.Furthermore various other related studies have been conducted include those by Ca meron (2001, 2004), Cameron et al (1999), Chivers (1972, 1973), Fine (1990) Johns and Menzel (1999), Mac Con Iomaire (2008),), Murray-Gibbons and Gibbons (2007), Palmer, Cooper and Burns (2010), Pratten (2003a, 2003b). Finally Palmer, Cooper and Burns (2010) states that ‘research on chefs and identity has been carried out in North America by Fine (1987,1996a, 1996b) and is significant in terms of the sociological structures inherent in what Fine refers to as the â€Å"occupational rhetorics† of work and identity (1996a)’.Benjamin Gouet 12 Chef in Michelin star restaurant more than a profesion: Professional identity of Michelin star restaurants chefs III. Problematization and methological review The study has to aim to meet to six hypotheses which are: ? The profession of Michelin star Chef is a vocation ? Before being a profession Michelin star chef is a passion of gastronomy/cooking ? The personal background (formation, experience, training, education) influence in the choice to be a Michelin star Chef, as the turnings points in life ?The Michelin satr Chef looking for the prestige and the recognization through the Michelin stars ? The remuneration is note the leitmotiv of the porfession of Michelin star chef ? The metier of Michelien stars chefs require the exigency, the precise, to be meticulous and have the sens of detail, more than anyone Therefore the type of research conduct here is an exploratory research because only a little quantity of information and data exist already on the topic selected: Professional identity of Michelin star restaurant chefs.The goal of this study is to increase the understanding of this topic. Qualitative method will be used for this research, in beginning from the observation/description/data collection, towards analysis then to the explanation, which will be an inductive approach conduct here. The qualitative method has been chosen because it provides a rich amount of information gathered from the respon dents, which is essential for this study related to social science which analyse various aspect of the human behaviour.Moreover, in-depth interviews has been selected as the only research tool here, because this method is really useful for discovering complex interconnections in social relationships Benjamin Gouet 13 Chef in Michelin star restaurant more than a profesion: Professional identity of Michelin star restaurants chefs which is the case here for this research, furthermore the possibility that provides it to discover issues or new aspects not considered previously, is really interesting here, because the interviewee may expand the topic and add depth.Besides a letter requesting participation in the research with will be sent by mail and also email to all the Head-Chef selected beforehand, this with an explanatory letter of the conduct study and its aims, in addition to a consent form which will be provided as well during the sending. At least fifteen to twenty French Head-Ch ef from Michelin-Starred restaurant will be interviewed, in France and United Kingdom, mainly in Paris and London. The exact number of interviews will depend of the agreement or not of the respondents, and their availabilities to make an interview.The interviews will be structured around several themes linked to the issues researched and the specific questions are designed to explore these themes: the identity of starred chefs being the main topic of the dissertation. These interviews will be conducted through a interview template which include relevant question amd the way to process during the interviews, and this for the chefs interviewed. Furthermore, at the end of each interview, it will be asked to the participant whether he is agree that his name and business be identified to the tape recording and to the use of the data collected for academic purposes.Otherwise, anonymity will be maintained in terms of the attribution of specific comments to individual chefs. All the informa tion and data provide by the interview (tape recording and transcripts of interviews) will be retained in confidential secure storage during five years and will be destroyed beyond the fifth year. Finally this research will be undertaken an ethical manner, all the points in respect of others as ethical will be thoroughly followed and respected, including through a information sheet Benjamin Gouet 14 Chef in Michelin star restaurant more than a profesion: Professional identity of Michelin star restaurants chefs nd a consent sheet also for the participants, which both have been elaborated and approved by the Ethics Committee at Taylor’s University, together with the examination beforehand, of the validity and the acceptability of the research, by the tutor. Benjamin Gouet 15 Chef in Michelin star restaurant more than a profesion: Professional identity of Michelin star restaurants chefs Bibliography and References Abbott, A. D. (1988). The system of professions: an essay on the division of expert labor, Chicago: The University of Chicago Press. Andrew F, C. (2005), The Cooks, Virtualbookworm Publishing. Bourdain, A. 2001), Kitchen Confidential: Adventures in the Culinary Underbelly, Bloomsbury, London. Cameron, D. S. (2001), â€Å"Chefs and occupational culture in a hotel chain: A grid-group analysis†, Tourism and Hospitality Research, vol. 3, pp. 103-14. Cameron, D. S. (2004), Organizational and Occupational Commitment: Exploring Chefs from a Cultural Perspective, Ph. D. thesis, University of Surrey. Cameron, D. S. , J. Gore, T. Desombre and M. J. Riley (1999), â€Å"An examination of the reciprocal affects of occupation culture and organization culture: The case of chefs in hotels†, International Journal of Hospitality Management, vol. 8, pp. 225-34. Chapoulie, J. M. (1973), Sur l'analyse sociologique des groupes professionnels, Revue Francaise de Sociologie, vol. 14, issue 1, pp. 86-114. Chivers, T. S. (1972), Chefs and Cooks. Ph. D. thesi s, University of London. Civitello, L. (2011), Cuisine and Culture: A History of Food and People, John Wiley & Sons. Dixon, J. (2002), The Changing Chicken: Chooks, Cooks and Culinary Culture, UNSW Press. Dubar, C. (2010), La socialisation: Construction des identites sociales et professionnelles, Armand Colin. Benjamin Gouet 16Chef in Michelin star restaurant more than a profesion: Professional identity of Michelin star restaurants chefs Dubar, C. (1998), Trajectoires sociales et formes identitaires: Clarifications conceptuelles, Priptemps. Dubar, C. & Tripier, P. (2011), Sociologie des professions, Armand Colin. Fine, G. A. (1987), â€Å"Working cooks: The dynamics of professional kitchens†, Current Research on Work and Occupations, vol. 4, pp. 141-58. Fine G. A. (1996a), â€Å"Justifying work: Occupational rhetorics as resources in restaurant kitchens†, Administrative Science Quarterly, vol. 1, pp. 90-115. Fine G. A. (1996b), Kitchens: The Culture of Restaurant Work, University of, California Press, Berkeley. Hotho, S. (2008), Professional identity – product of structure, product of choice: Linking changing professional identity and changing professions, Journal of Organizational Change Management, vol. 21, issue 6, pp. 721-742. Johns, N. & P. J. Menzel (1999), â€Å"â€Å"If you can’t stand the heat! †Ã¢â‚¬ ¦ Kitchen violence and culinary art†, International Journal of Hospitality Management, vol. 18, pp. 99-109. Mac Con Iomaire, M. 2008), â€Å"Understanding the Heat—Mentoring: A Model for Nurturing Culinary Talent†, Journal of Culinary Science & Technology, vol. 6, pp. 43-62. Macdonald, K. M. (1995), The Sociology of the Professions, Sage Publications. Menger, P. M. (2003), Les professions et leurs sociologies, Editions MSH. Murray-Gibbons, R. and Gibbons, C. (2007), â€Å"Occupational stress in the chef profession†, International Journal of Contemporary Hospitality Management, vol. 19, pp. 32 -42. Neirinck, E. & Poulain, J. P. (1988), Histoire de la cuisine et des cuisiniers: techniques culinaires et pratiques de table, en France, du Moyen-Age a nos jours, J.Lanore. Benjamin Gouet 17 Chef in Michelin star restaurant more than a profesion: Professional identity of Michelin star restaurants chefs Ottenbacher, M. & Harrington, R. J. (2007), The innovation development process of Michelinstarred chefs, International Journal of Contemporary Hospitality Management, vol. 19, issue 6, pp 444-460. Palmer, C. , Cooper, J. and Burns, P. (2010), Culture, identity, and belonging in the ‘‘culinary underbelly’’, International Journal of Culture, Tourism and Hospitality Research, vol. 4, pp. 311? 26. Patson-Williams, S. 1993),The art of dining: a history of cooking & eating, National Trust. Pratten, J. D. (2003a), â€Å"The training and retention of chefs†, International Journal of Contemporary Hospitality Management, vol. 15, issue 4, pp. 237-42. Pratten , J. D. (2003b), â€Å"What makes a great chef? †, British Food Journal, vol. 105, issue 7, pp. 454-459. Rambourg, P. (2010), Histoire de la cuisine et de la gastronomie francaises, Librairie Academique Perrin. Ruhlman,M. (2007), The Reach of a Chef: Professional Cooks in the Age of Celebrity ,Penguin Books. Ruhlman,M. 2001), The Soul of a Chef: The Journey Toward Perfection, Penguin Books. Sundin, O. & Hedman, J. (1996), Theory of professions and occupational identities, The Swedish School of Library and Information Science. Symons, M. (2003), A History of Cooks and Cooking, University of Illinois Press. Workman, A. & Pickard, J. (2008), Professional Identity in Multi-Disciplinary Teams: The Staff Speak, Journal of Integrated Care,vol. 16, issue 3, pp29-37. Zarca, B. (1988), Identite de metier et identite artisanale, Revue Francaise de Sociologie, vol. 29, issue 2, pp. 247-273. Benjamin Gouet 18