A Literary Criticism of The Three Little Pigs Through a...

Every enduring object or idea lasts because ordinary people focused on their goal and ignored the temptation of taking the easy path that leads to failure. History illustrates that great feats require arduous labor and wise preparation. During World War II, the Allies attacked a less than fully prepared German defense in Normandy on D-Day, which became a foothold in Europe for the Allies. The Chinese spent over 1,700 years developing the 3,700 mile-long Great Wall that successfully protected their country from Mongol invaders. The key difference in the outcomes of these events lies in the determination and preparation of the opposing sides. In the end, the more prepared side exploited the shortcomings of its opposition. Many†¦show more content†¦Welfare beneficiaries receive money given by the Americans who have built their foundations â€Å"on a rock†, the individuals who have lived responsibly and built up a firm foundation and sufficient protection against fi nancial wolves that appear every day. In parallel, the third pig offered his home as a refuge for the foolish pigs because it is the purpose of the wise and fit to protect the weak until they become â€Å"fit† enough to survive and return the service to another. Humanity is destined to continue to grow because each generation will pass on the traits and qualities of its fittest members. Eventually, most people become the third pig by creating a brick house out of their failures. They may have once been the first little pig who focused solely on pleasure and paid the price, or the second little pig who thought he had learned everything but really needed another lesson in humility. People respond to the three pigs because either they have been in the pigs’ position, or they are ready to learn from the pigs’ experience. Everyone faces his own personal â€Å"wolf† that bares its teeth and threatens to blow away his foundation, but â€Å"The Three Little Pigs† offers hard work and determination as a solution to any problem that seems insurmountable. Proper preparation prevents poor performance regardless of the situation, and the three pigs show that sometimes, a poor performance might be the last one. Works Cited Darwin, Charles. The

The Fair Labor Standards Act - 923 Words

In general the Fair Labor Standards Act (FLSA) has set a general rule that allows minor as young as 14 years of age to work. Of course there are limits to the amount of hours worked. The military requires a minimum age of 17 with parents consent to join. Wow a 17 year old can be allowed to carry and M16 A4 rifle and fight for his/her country. But the National Basketball Association wants to up the age to 20 years old. Adam Silver is the National Basketball Association commissioner and he is wanting to raise the age that player can enter the league from 19 to 20. Doing so would stop many college players from leaving school after one year. He has been quoted as saying â€Å"I believe and continue to believe it will be in the best interest of the league. I think that the extra year in college will be a benefit for these young men to grow and develop as people and basketball players† (Reyes, 2014). NBA player want to have the right to earn as much money as they can as early as they can and fill fight to have the age lowered to 18 at the next collective bargaining meeting. They argue that no other sport limits there athletes as does the NBA not for hockey, not for baseball and not for soccer. If you are good enough to play you should be allowed to support you and your family. National Basketball Players Association general counsel Gary Kohlman believes race may play a role (Associated Press 2015). I m reading and listening to college players and the other side sayingShow MoreRelatedThe Fair Labor Standards Act1845 Words   |  8 Pagesthey had to at least be paid. Thus, in 1938, Congress invoked its constitutional powers to regulate interstate commerce and passed a law known as the Fair Labor Standards Act (FLSA) that addresses these malpractices by employers. The Fair Labor Standards Act (FLSA) establishes minimum wage, overtime pay, recordkeeping, and youth employment standards affecting full-time and part-time workers in the private sector and in Federal, State, and local governments (Society for Human Resource Management,Read MoreThe Fair Labor Standards Act Essay1747 Words   |  7 PagesThe Fair Labor Standards Act The Fair Labor Standards Act (FLSA) was passed by Congress on June 25th, 1938. The main objective of the act was to eliminate â€Å"labor conditions detrimental to the maintenance of the minimum standards of living necessary for health, efficiency and well-being of workers,†[1] who engaged directly or indirectly in interstate commerce, including those involved in production of goods bound for such commerce. A major provision of the act establishedRead MoreFair Labor Standards Act ( Flsa ) Essay1841 Words   |  8 Pages In 1996 the amendments to the fair Fair Labor Standards Act (FLSA) was created. This law was established to provide a 50 percent â€Å"tip credit† for tipped workers employers. It allowed tipped workers income from tips to count toward half the regular minimum hourly wage which was guaranteed to workers by the FLSA. Over the years, the federal tipped provision minimum wage dropped to at least 40 percent from 1980 to 1989. During that time period, the amount of tips received by workers has never exceededRead MoreFair Labor Standards Act of 1938 (FLSA)758 Words   |  3 Pagesand laws were enacted to put into place fair employment for those in the workforce. In 1938, congress would pass and President Roosevelt would sign the Wages and Hours Bill, more commonly known as the Fair Labor Standards Act of 1938 (FLSA). This federal statute introduced a 44 hour, seven day work week, established the national minimum wage, guaranteed overtime pay in specific types of jobs at a rate of â€Å"time and a half†, and it defines oppressive child labor, which prohibits most employment of minorsRead MoreFederal Fair Labor Standards Act Case Study1822 Words   |  8 Pagesviolates the federal fair labor standard acts by designating an employee as a â€Å"manager† who is entitled to overtime pay when that employee’s primary job responsibilities do not require supervising other employees or exercising independent judgment, but do require day to day maintenance activities as well as retail sales. Appellant, Mr. Bubbenmayer was working at BOCA BARGOONS OF MELBOURNE as a â€Å"manager† until the time his employment with appellee ended. Under the Fair Labor Standards Act he should haveRead MoreThe Gender Pay For The Workforce Ever Since The Fair Labor Standards Act Of 19382627 Words   |  11 Pagesthe workforce ever since the Fair Labor Standards Act of 1938 was enacted. Since this time, there has been a huge influx of women entering into the job market, where there had not been prior to the law. This meant that during the time of the laws creation there had not been near the women receiving pay for their services like there were in the years to follow. To help modernize this change amendments needed to be added and this included the Equal Pay Act of 1963. This Act made it mandatory for employersRead MoreFair Labor Standards Act1423 Words   |  6 PagesFair Labor Standards Act Overview The Fair Labor Standards Act of 1938, as amended is also referred to as the Act or FLSA. The Act provides for minimum standards for both wages and overtime entitlement, and spells out administrative procedures by which covered work time must be compensated. FLSA also include provisions related to child labor, equal pay, and portal-to-portal activities. A general overview of FLSA is that it establishes minimum wage, overtime pay, recordkeeping, and childRead MoreFair Labor Standards Act2693 Words   |  11 Pageswas able to have the â€Å"Fair Labor Standards Act† passed and signed into law. This piece of legislation was a land mark in our history. It banned most child labor; it set a minimum hourly wage and set the standard work week. This was the beginning that made employers develop records to keep track of the wages that they paid to their employees and records of the hours the employees were working. The Supreme Court had been one of the major obstacles to wage-hour and child-labor laws. In the 1936Read MoreThe Fair Labor Standards Act908 Words   |  4 Pagesgain, life would be unlivable. This is the cause for the Fair Labor Standards Act, this law was the first us law to set a federal minimal wage. it has been over 76 years since this law was passed and we are now faced with the same problem. People work hard and don t make enough to live a enjoyable life. When the minimal wage is increased to fifteen dollars an hour the economy will be stimulated, worker moral will increase, and the standard of living will increase. Some people don t see how increasingRead MoreFair Labor Standards Act of 19381718 Words   |  7 PagesFair Labor Standards Act of 1938 – as Amended As the United States endured the hardships of the Great Depression, the struggles of the working class grew and employers were able to take advantage of desperate workers by overloading hours and shrinking wages. In 1938, President Franklin Roosevelt, in his New Deal legislation, saw the opportunity to attend to the issues concerning workers involved in interstate commerce. The Fair Labor Standards Act was passed, and the President described it in

Management in Hospitality Industry Samples †MyAssignmenthelp.com

Question: Discuss about the Management in Hospitality Industry. Answer: Service Characteristics The hospitality industry is a service sector, which deals with intangible products that are inseparable from people(Fsadni, 206). A business in the industry may provide customer experience, travel, restaurant, casino, and lodging services among others. A service has commercialization challenges because of the need for uniqueness. Quantifying it is not easy hence the differences in quality controls and price mechanism. The industry is unique because of its broad aspects that incorporates events and transportation. Its complex nature allows businesses to operate combined services such as the fast foods and full service restaurants. As a result, it also has numerous employees with skills from different specializations. This inseparability gives it a personal touch of customer experience. This aspect makes employees an integral part of the hospitality marketing and branding. The changing customer demands in global tourism has brought new dimensions into this industry. An example is the S hip Cruise industry, which continues to gain popularity around the world. Service providers take advantage of unique expectations to provide solutions with ideas that are distinct as well as dependable(Cole Sileo, 2017). Technology changes also continue to redefine the industry replacing some human roles with digital applications. For example, the use of websites for information has replaced some employee roles in customer service. The hospitality industry has a business model whose focus is to create value by providing customers with a unique experience that they desire(Carol, Celine, Michael, Brendan, 2015). This means offering customer satisfaction to myriads of customers who have different desires. Its variability allows for creativity so that a restaurant service can include Wi-Fi services as a value addition to its customers. This explains other attributes of a service such as pricing and changes in pricing. The industry has all kinds of categories for different clustered services. The lucrative luxury hotel business faces challenges of insecurity caused by terrorism. Such incidences might not affect small business whose challenges may include high taxation rates. Challenges from the national and international also redefine the business operations. The desire to maximize on potential while reducing the costs leads to constant changes in strategies. Creating a competitive edge in this industry does not ha ve one clear road map; instead, it gives the management team the leeway to become creative. The service department is an example of competitive value addition in the industry(Martin-Santana Moreno-Gil, 2015). The implementation of creative ideas in the industry needs to follow specific industry and national laws. Despite opportunities, the industry has numerous challenges. The increasing customer demand means businesses have to create a competitive edge. Hiring personnel with competent skills becomes a challenge because the industry calls for polished personal and professional skills. Partnerships in the hotel industry are common. Managing a huge pool of talent is difficult yet it defines the performance of an organization. Employees have strengths and weaknesses, which shape the success of their output. Regular training helps to provide solutions to the organization. The innovation factor includes technology in the training. Stakeholder support affects the industry in different ways. Tourists looking for an interesting hotel also consider the airport amenities, social facilities like entertainment centers and shopping malls. Tourist service partners work closely with the stakeholders in order to stream line the industry. This may have barriers especially with multinationals working in foreig n countries(Withiam Katz, 2012). In an effort to overcome barriers, organizations innovate, improve on quality of services and take advantage of new markets. A combination of global and organizational strategies have solutions for the industry challenges. The industry also has limitation in research and branding strategies. Brand Loyalty In the hospitality industry, brand loyalty is critical because of the customer. Across all service industries, the consumer is looking for certain values in an organization. The organization expresses its brand elements in a way that drives the customer interests while retaining their loyalty. The first step towards developing the interest of the customer is to create a strong customer base. Target marketing is one of the tactics used for attracting customers. It enables a brand to locate customer attraction points such as airports, foreign country agencies and the hotel industries. The quick service restaurants are some of the most profitable around the globe (Harrington Michael, 2017). The most common marketing tactics in this case include the 7Ps that attracts customers through strategic positioning of the brand in the right place with the best price, physical evidence, people, partners and promotions(Wirtz, 2012). The use of digital media provides a platform to find customers in their social groups via Instagram, interest group discussions or competitor brand links. Brand elements such as logo, name, image and tagline give the brand the popularity. Multinational companies in the industry often change their brand attributes in reinventing themselves. Hotels under new management may choose to retain these or make changes that suit their objectives(Wheeler, 2012). Offering competent services ensures that the customer comes back for more. Word of mouth advertising is one of the best ways to use old customers to attract new ones. Strong brands have loyal customers who recommend their brand to others. The use of social media anddigital marketing is a plus(Ryu, Lee, Gon, 2012). Brand loyalty sometimes comes because of cultural aspects. Brands with an older reputation or history gain the trust of locals and the international markets. Tourists visiting a new location often ask about the best services in the specific category. Those searching for restaurants and pubs inquire online in the search directories. As part of brand loyalty creation, brands improve on the quality of what they have. Customer satisfaction attributes determine the loyalty. The hospitality industry players use digital media for rewarding customers in an effort to maintain them(Tas Ogut, 2012). Therefore, culture and innovation play a significant role in the performance of a br and. The customer perception helps the brand to reposition itself strategically. This may differ across different locations in regional, national and global brands. Landmark hotels have a connection with modern amenities giving them a competitive edge. Franchising has benefits and challenges. Besides creating branches across the globe, cross border hotels also have to deal with providing standardized measures for quality and operational management. The global market provides an opportunity for franchising. However, the markets are different and some industry players have lost billions for making poor judgements (Economist, 2017). Effects from global economy such as recession and taxation also influence the development of brand loyalty. Unfair competition has led to malicious damage of some brands thereby quenching PR efforts by a brand (PTI, 2017). Therefore a proper plan with an analyisys of such threats is necessary though it may not always work. Digital media challenges are endles. The insecurity in online portals places customers personal data at risk. compromisig this leads to legal actions against a brand. Customer relations may also work for or against a brand. Negative reviews from a few clients may influence decisions by o thers, unless the brand has a counter measure for it. The demand for higly skilled professionals in the industry has caused other brands to retrench employees. Highly trained workers cost more hence the high cost of services. When service providers incur such costs chances of losing customers is high too. Customer expectations and Perception Employers in the industry search for employees who show commitment, good communication and interpersonal skills, leadership competencies, hygiene and organized. It is not easy merging all the necessary skills. The high competition in the market does not guarantee the brand permanent position in the market. The dynamic customer expectation calls for reinvention of brands and service segments in the hospitality industry(Wang, Chen, Chen, 2012). Quality and value measures the performance in most service industries. In hospitality, some customers want safety, reliability and personalised services. Since the customer needs and may be hard to comprehend fully, contemporary organizations invest in strategic innovation that provides a guide for determining and fluffing the customer needs(Heller Pasarsnis, 2011). Modern approaches do not just consider profitability. Instead, value addition elements such proper treatment of employee and showing concern for the environment is important. The h ospitality industrys demand is driven by reliability and responsiveness to customer needs. Some of the tactics used to shape customer perception include fulfilling present and past expectations. This gives an image for the customer to gain trust the brand for the future. The customer expectation and perception also shapes the brand. The modern consumer has demands that a hotel or tourist agency fulfils. Industry segments such as private clubs and events come about because of this need. In the industry, the customer wants to feel valued as they spend their money. Offering value becomes an exchange mode for lodging, entertainment, food, recreational, transport and other services. Entrepreneurship tactics in the industry use this as an opportunity to create new solutions. For example, the entry of Starbucks with its unique coffee blend revolutionized other coffee houses and restaurant approaches(Millman, 2011). The hospitality industry also flows with the customer demands of the 21st Century, which calls for technology and innovation. Most restaurants and hotels have digitized operations. These determine the trend in internet bookings, mobile communications and social media advertising. A brand cannot survive in the market competition without introducin g these tactics. Multinational companies seeking penetration in the local markets incorporate culture into the service operations and brand products depending on the customers attachment to their values. This explains the use of artistic dcor and cultural menu in the hotel industry(Eccles, Ioannou, Serafeim, 2012). The hospitality industry is about the customer and people perception makes a difference. Maintaining good relationships for both the customer and the employee is crucial. Keeping regulations and being eco-friendly also enhance a brand. (Doran Ryan, 2012). Some restaurants take the green label in solidarity with global concerns for the environment. This is an influencing factor in customer perception. More so, in regions where there are concerns about environmental pollution. Hotels have also adopted world themes in commemoration of important events in history. The connection between the hospitality industry and people explains the reason the removal of Trumps name in a hotel recently in Toronto(Austen, 2017). Customers associate a brand name or identity mark with good or bad things therefore the hospitality industry is prone to attack by terror groups and political factions. The development of brand loyalty takes time yet the destruction of customer perception about a brand takes mi nutes. The spread of pictures online about a hotel may either boost or destroy its image and reputation. Bibliography Austen, I. (2017, June 27). Toronto Hotel is scrapping the trump name. New York Times. Retrieved Aug 26, 2017, from https://www.nytimes.com/2017/06/27/world/canada/trump-hotel-toronto-name-change.html?mcubz=1 Carol, L., Celine, B., Michael, M., Brendan, C. (2015). Service quality and customer satisfaction: qualitative research implications for luxury hotels. International Journal of Culture, Tourism, and Hospitality, 168-182. Cole, R., Sileo, L. (2017). Channel optimization in hospitality: Secrets of data driven hoteliers. Veille InfoTourism. Retrieved August 26, 2017, from https://www.veilleinfotourisme.fr/medias/fichier/pcwi-wp-sabre-vfinal_1490000316776-pdf Doran, J., Ryan, G. (2012). Regulation and firm perception, eco-innovation and firm performance. European Journal of Innovaion Management, 15(4), 421-441. Eccles, R. G., Ioannou, I., Serafeim, G. (2012). The impact of corporate culture of sustainability on corporate behavior and performance. No W17950. Cambridge, MA: National Bureau of Economic Research. Economist, T. (2017). The retreat of the global company: the biggest business idea of the past three decades is in deep trouble. The Economist. Retrieved August 25, 2017, from https://www.economist.com/news/briefing/21715653-biggest-business-idea-past-three-decades-deep-trouble-retreat-global Fsadni, G. (206, December 7). The human factor: dealing with the five main challenges in hospitality hiring. Hotelier. Retrieved August 25, 2017, from https://ehotelier.com/insights/2016/12/07/human-factor-dealing-five-main-challenges-hospitality-hiring/ Harrington, R. J., Michael, C. O. (2017). QSR brand value: Marketing mix dimensions among McDonalds KFC, Burger King, Subwar and Starbucks. Innternational Journal of Contemporary Hospitality Management, 29(1), 551-570. Heller, B. C., Pasarsnis, G. (2011). From social media to Social CRM; reinventing the customer relationship. Strategy Leadership, 39(6), 27-34. Martin-Santana, J., Moreno-Gil, S. (2015). Understanding the image of self-contained and serviced apartments. The Case of Sun and Beach destinations. Journal of hospitality tourism research, 39(3). Millman, D. (2011, September 27). How starbucks tranformed coffee from a commodity into a $4 Slpudge. fast Company. Retrieved August 25, 2017, from https://www.fastcompany.com/1777409/how-starbucks-transformed-coffee-commodity-4-splurge PTI. (2017, May 23). Breakfast at Dalit home: Yeddyurappa accuses congress of indulging in malicious campaign. Financial Express. Retrieved August 25, 2017, from https://www.financialexpress.com/india-news/breakfast-at-dalit-home-yeddyurappa-accuses-cong-of-indulging-in-malicious-campaign/680615/ Ryu, K., Lee, H. R., Gon, K. W. (2012). The influence of the quality of the physical environment food, and service on restaurant image, customer percieved value, customer satisfaction and behavioral intentions. International Journal of Contemporary Hospitality Management, 24(2), 200-223. Tas, B. K., Ogut, O. (2012). The influence of the internet customer reviews on online sales and prices in the hotel industry. The Service Industries Journal, 32(4), 197-214. Wang, C. H., Chen, K., Chen, S. (2012). Total quality management market orientation and hotel perfomance: The moderating effects of the external environmental factors. International Journal of Hospitality Management, 119-129. Wheeler, A. (2012). Designing brand identity: An essential guide for the whole branding team. . JOhn Wiley Sons. Wirtz, J. (2012). Essentials of services marketing. FT Press. Withiam, G., Katz, J. (2012). The international hospitality industry: Overcoming the barriers to growth. The Center for Hospitality Research.