4 Multi Disciplinary Team Margaret Sutton free essay sample

IntroductionWhat is a multidisciplinary team? Multidisciplinary team consist of staff from several different professional backgrounds. Who have ability to focus on different areas of complex problems associated with Intellectual disabilities. These teams respond to clients who need the help of more than one professional position. Multidisciplinary teams are often discussed in the same context as joint working, interagency work, and partnership working.in medical care and community care and Social care. Legislation and policy by governments have contributed to the increased and development of multidisciplinary teams in different areas such as Mental Health, Medical Care, and other areas of society. A multi-disciplinary approach involves drawing from multi discipliners to problem solves issues and rethinking outside the normal boundaries in seeking solutions or new understanding for complex situations. The multidisciplinary team is made up of professionals and carers some are skilled set professionals and others are trained in the skills of careering for the person with intellectual disabilities. We will write a custom essay sample on 4 Multi Disciplinary Team Margaret Sutton or any similar topic specifically for you Do Not WasteYour Time HIRE WRITER Only 13.90 / page Each working together to reach the same goal of providing support and help, enabling a person with intellectual disabilities to be able to reach a quality of life that leads to independent livingThe aim of this assignment is to investigate the multi-disciplinary team and what their role is in caring for a person with an Intellectual disability. I will explore the role of the carers members and show an understanding of supports needs by a person with an intellectual disability. By encouraging and promoting positive attitudes towards people with intellectual disabilities will be explored. The intellectual disability I will be investigating will be Autism. As part of the assignment I will focus on care support for a person in a day care setting and the carers giving the care. A vision statement of Volunteers in supporting the person with intellectual disabilities shows what we need to aspire toBeing supported to live a life on ones own terms .Above all people have a deep rooted desire to belong ,to be in relationship ,to live with in the intimacy and security of their family and friends ,to be included in the greater life around them with all its attended possibilities for hope and fulfilment and to do so, to the greater extent possible ,on their own terms .The implications of this simple truth will determine our actions on behalf of all citizens with Intellectual disabilitiesIf we take this vison and ask a person with an intellectual disability what do they want. The probably say I would like to have a feeling of belonging to, have good relationships and the security of their family and friends making choices ,dignity ,and making a contributing to their community and feeling of self-worth .As part of this assignment I will carry out primary and secondar y research which will involve an interview with a member of staff in a multi-disciplinary team, I will used information from the internet, journals and books .During my placement in St Cronans I got a better understanding of how the work is carried out by a multidisciplinary team. How their work impact with a person with intellectual disability working in the environment of the day care services. The carers themselves encourage dignity, independence, choice, relationships, self-respect, develop strategies in reduce levels of challenge behaviour. They meet the holistic needs of the person, self-respect, work on low self-esteem. There are many words to describe what is meant as respects for a person with intellectual disability.Irish constitution states all citizens shall be held equal before the law .Respect should be show to all people especially those who are in a care setting whether they have physical or intellectual disabilities .When people are treated with respect they have confidence in themselves and they grow in the confidence they are able to make decision and feel valued in society .It important to talk to the person first and not parents. Always tell the person about their care first as they are adults and should be treated as adults. If they can do things for themselves let them do it, dont say I will do it for you. Often the person will be willing do what they are asked to do. You must take time to get to know the person and their abilities. It will take time for the person to get to know you.Individuals with ID should have choice on how they wish to be cared for. The choice is not all individuals with ID would be in the position to make decisions Some may want to live independently get a job, integrate in the community, some may want to live in residential care setting or attend day care services and other want to continue to live at home. They should have the choice to make their own decision. Whatever decision they make it their choice to make gives them a feeling of control over their own lives.It shouldnt be unexpected for a person with ID to want to have a part or fulltime job to work in a supermarket or a cafà ©, they want to contribute to society. They have the same needs, dreams visions, emotions and feeling as everybody else. They want the same opportunities as everybody else. Having the opportunities to go to school, attend college, training, volunteering, activities in sports, writing, drama, own their own home. They should have the same chance as everybody else living a good life and having a job gives the individual a purpose in life and increase their confidence and self-worthThe individual with intellectual disabilities only have relationship with their parents and immediate family members and paid carer who look after them in the residential for day care centres Their circle of friends is small. Having a relationship with a person other than family is very important especially in the own age bracket gives them feel good factor, allows them to explore new emotions feelings opinions and builds their independence give then a wider circle for communication and building a network of support in making friends. In developing their interest in what friends do in hanging out. Building relationships is important part of people lives and is a way of interacting and a feeling of belonging in the community with other people.There are diverse types of intellectual disabilities Some can have mild levels of intellectual Disabilities. they can continue to live at home and attend day services for training and learning new skills i.e. garden, cooking, crafts. Some people might have more serve Intellectual Disabilities and need more professional help while continue to live in a residential care settingFor clients with intellectual disabilities support can come in diverse ways like a residential home such as St Anns where their medical care needs would be met by staff nurses and a programme of doctors, occupational therapist, physiotherapist, dieticians, dentist, optometrists. For client with less sever intellectual disabilities who have access and can live in community homes where they can do things for themselves. In the community houses the carers assistants instead of the staff nurses who are there to aid the clients in their home environment. The clients can make choice in what they want to eat and what clothes they want to wear. they can go on day trips, shopping used public transport go swimming, walks getting involved in activities this is called social living. If they choose and have the capability to living on their own, they be supported by social worker or they may have support from a day care centre they are attending during the week such as St Cronans in Roscrea. The Mags and her sister Mary and Jenny attend St Cronans day care centre for intellectual disabilities they live in their own home attended by Mary Ryan their carer . She calls to their home in the evenings and in the morning, she provide help in paying their bills ,organising appointments to the dentist , hairdresser, optometrists, doctor and the chiropodist and she help in providing transport plus providing help with shopping .There is the provision of respite for clients who live at home with their parent. The respite can be with another family or in an institutional setting. Allowing the carer and the families a break, or a rest, a time to recharge, the client have a holiday and to engage with other people, change to their routine. People with ID who live independently will always need support for either social workers or from a day care setting.I will investigate the role of a multi-disciplinary team in the overseeing the care of a child with Down Syndrome. When the child is born a multi-disciplinary team will be involved in giving the necessary skills to be able to attend school. The needs of the child will be assessed and the Health Nurse in the community will coordinate with the multi-disciplinary team. i e doctors, occupational therapist, speech therapists, physiotherapist, and the social worker in giving support and services to the child. Once the child reaches the age of five year the child will be assessed by a psychologists and medical doctor to decide on their mental and physical need and the level of care they needTo see if they have any underlined medical problems such as heart defect, hearing impairment, vison impairment. The physiological assessment will be done to evaluate the level of task and their ability to learn this will be important as it a deciding factor as to what school they will attend. The parent decides on what is the best choice for their child receiving the best education to live independently in the future. The child has the choice of attending main steam school or special classes in main stream school this depends on the needs of the child Depending on their disability if they have physical needs a SNA will be giving while attending school.Front Line Staff are social carer employees who work directly with service user including help from volunteers, students, additional staff. According to the HSE the multi-disciplinary staff is the Doctor, Nurses, Social Workers, Psychologists Dietician, Occupational, Speech and Language Therapists, Dentists, Pharmacist.While on work placement in St Cronans I saw at first-hand how important the front-line staff is to the service users in centre in helping them to build their skills and support in the basic tasks of cooking, gardening, music, reading and computer courses. I spoke with Val and I asked him what was important to the service users. He told me the unit gives a place of care in addressing any issue they might have in hygiene, looking after their weight and diets and simple things like company of friends. Most of the service users live at home, their circle of friends might only be family members. Val and Sue oversee the Green unit and responsible for all the client in the unit. They must see that client get their medication and care needs. They must make sure that client get exercise and fresh air, while I was there most of the clients went for a walk around the building for a period of twenty minutes after lunch. One of the Carer gives help in training the service users to play Soccer. They play against other service user in the centre. They must also keep up with changes to their medication and how to handle a service user if they have an epilepsy being able to administrate the medication. They must be made aware if any of the clients have issues that must be attended to. They must record any changes or incidents in behaviour.Another member of the multi-disciplinary team the Dietician who responsible for the nutritional management of the clients. It is a known fact that people with disabilities are at risk of nutritional problems each service user is checked for the weight gains once a month and told by the dietician what they can and cant eat this help to prevent problems of obesity.The physiotherapist is another member of the multi-disciplinary team works to restore the loss of movement and function when somebody is affected by illness or disability.The physiotherapist worked with service user to improve movement in a holistic way and encourage the service user to perform exercises. Especially if the client has problems with movement in their hands or feet.St Cronans has over ninety service users attending the day services every day. Each with their own disability from mild to moderate to server people with impairment, stroke, mental health issues. Occupational Therapist helps in promoting client health and wellbeing. They help clients with mental physical or social disabilities to independently carry out everyday tasks. The occupational therapist is client centred and helps them to do things by giving aids, changing their surroundings, enhancing their lives. The occupational therapist will ask question, why this person cant do this., they will make observation, make assessments and interventions to develop, recover, or keep occupations of individuals and groups. Following an assessment, the Occupational Therapist will liaise with the clients family member and other members of the Multi-disciplinary team in preparing a holistic treatment plan for the client. It important to communicate with the multi-disciplinary team in order for the client to receive the right treatment that required .It is important that recognise that to help the client receive the right treatment it important that the whole team communicate ,The carer has to record the changes in client who is Down Syndrome and suffers from epilepsy. The Doctor must inform the client and carers if their medication is changed. The Occupational Therapist must inform the carer what activities might help the client. The Physiotherapist must report can changes the might find with the client mobility. The whole team must communicate with each other in helping the client to live an independent life. I leaned while in St Cronans that some of the clients live on their own independently with the help of family member. Before they decision is made for a person to live on their own the multi-disciplinary team will made a decision is, the psychologist will carry out an assessment on their level of learning and their ability to cope on their own .During my time in St Cronans I met Seamus who has mild disabilities ,his speech is affected, he lives in the place where he was born a small village near Templemore . .He receives help from family member has the support of a social worker how make and the day care staff in St Cronans . Two day a week he attends St Cronans days care services. the other three day he works at St Ann Centre in Roscrea working in the garden. During my time in St Cronans I learnt there are many different types of intellectual disabilities and the severity of the ID will determine if the person will be able to gain the level of independence to live on their one .The sad fact is only small percentage will achieve the result of living independently .I spoke to member of multidisciplinary team who said that a person with a mild disability and the support of care worker could happily live independently in the community . The social work works will liaise on with the multi-disciplinary team so that the service coping well in the community and ensure he receives this enlistment.During the economic down turn St Cronans been hit by cut backprovide swimming activities and bowling because of the shortage of staff not every body get to take part in these activities and the shortage of trandportused to provide a cooked meal every day for the service user .Because of the cut back the meals were discontinued most of the service user bring in their lunches .OF THE CONVERSATIONThe Public Health Nurse complements all members of the multidisciplinary team including the family Doctor by offering additional counseling, co coordinating other team members providing feedback both to the parents and the multidisciplinary teamIn the brief what is required of the Multidisciplinary team and supporting staff is made up of group of health professionals and support workers who work of a care plan in providing the services to the person the multidisciplinary team have import role as a team in meeting the objectives in providing a centered and effective care for the person. By supporting and providing the care and skills set in helping both the parents and the child with Down syndrome to achieve a quality of life and independence that is accredit to a normal child.Without the professional help the child with Down syndrome would not be able to cope with the stresses of life. Within the multidisciplinary team its important that each member communicated with each other regarding the individual person well being The Team worksNow I want to demonstrate thehttps://newyorkessays.com/essay-intellectual-disability/http://www.communitycare.co.uk/2005/10/27/how-to-work-in-multi-disciplinary-teams/http://www.fedvol.ie/_fileupload/Publications/Vision%20Statement%20for%20Intellectual%20Disability%20in%20Ireland%20-%20April%202009.pdfhttps://newyorkessays.com/essay-intellectual-disability/

Technology Essay Example

Technology Essay Example Technology Essay Technology Essay Essay Topic: Investigative Technology Name: Course: Instructor: Institution: Date: Technology The New York Times chose to deploy their innovative support group as a shared service. This means that the costs for supporting the group and acquiring these services will be shared among the companies. The RD vice president expresses that the group’s role is to be able to access new markets and ideas more easily. One of the ways they do this is accessing information from websites in order to know what people are interested in. A shared service approach has several advantages; first, it reduces the cost that a business would have incurred in accessing the services as an individual business. Secondly, it leads to the growth of a business, as competition has been increased and the business is also working with other businesses, hence it is more efficient. A shared service approach also enables a company to focus more on the business without much distraction. The support team of the New York Times is able to prototype E-ink at a point where some businesses cannot be able to afford the resources that are needed to research on the technology. The New York Times collaborated with Netflix to create a map on the most rented films. Shared services approach however has some disadvantages, they include loss of control by the companies in acquiring the service and some businesses may suffer, when they cover the costs of companies that cannot afford to cover for projects. Boston Scientific faced the challenge of balancing openness and sharing with security and the need for restricting access to information. The company used technology to overcome this. The company created software known as Invention Machine’s Goldfire. This machine would enable researchers to access information, while at the same time limiting the information that is accessed. The company would also be able to know what information is being accessed. The cultural change that was required for this to be possible includes the inability of the organization to share its information with outsiders because it feared that some information might leak to their competitors. The organization did not allow researchers and others any access to their data. This is not as important as technology-related issues. For example, first the company’s largest sales are heart-related items. Keeping the pipeline of these items fresh is done through technology, which engineers had been focused on improving before the set up of Goldfire. Secondly, in the past researchers were unable to develop new ideas into past creations because they could not access the data from the organization. This could have led to innovations and discoveries. The video rental map developed by The New York Times and Netflix displays movie popularity across neighborhoods from major US cities. Netflix could use this information to improve their business by supplying common films in the regions that they are common in. they could also supply films that are related to the films common in different regions. Other companies could also take advantage of these data. For example, research companies could use information on films that are common in different regions for research. Cinemas could also use this information, in order to know the type of movies to offer or show in different regions. The newspaper industry has been facing serious challenges to its viability ever since the internet made news available online. Newspapers are coping with these through several ways. Some newspapers have ventured into the internet service by offering their news through the internet, for example The New York Times. Others are coping with these by cutting back on expensive projects, such as investigative journalism. Predictions from a number of newspaper officials are that newspapers will be printing and supplying the papers at most, three days every week. Reports also show that some newspapers have already closed down or stopped printing. For example, The Christian Science Monitor. Surveys show that most people now turn to the internet to access news. In this case, in five or ten years to come, most newspapers will have gone out of business or closed down their print version of the paper to produce e-paper. Examples of companies using technology to help them innovate and develop new products and services include IBM, Liberty Property Trust, Dell and Comcast .IBM Company has software known as Lotus Connections, which offers five web services. The services include communication, enterprise profiles, social book marking, blogs and activities. Liberty Property Trust uses J.D. Edwards 5 solutions to predict the future market and to create good customer relationships. Comcast and Dell use twitter to assess what consumers think about their products. Trends by most companies include the use of social networks such as twitter and blogs to market their products and assess what the public thinks of the company. Case 2 A shared service model such as a shared service center can be used to improve the approach of shared services. This center would provide online consolidation for the various businesses sharing the service. It could also enable the expansion of the shared services, by collaborating with other global businesses with ease of communication and operation. The center provides a platform where members can find information, as well as customers, who want to learn more about the companies.

Marketing Essay Example | Topics and Well Written Essays - 500 words - 12

Marketing - Essay Example We have athletic shoes for basketball, running and tennis, among others. There are athletic shoes that can also double as casual shoes and these are what we popularly call trainers and sneakers. Nike, Adidas and Reebok dominate the athletic shoe market and the competition is fierce because there is a large market for it. The young people/the college student culture is our target consumers due to their active and upwardly mobile lifestyle. The actual purchasing process of our target market could be categorized into two: traditional and online purchasing. Traditional purchasing process is when the consumer buys from a store while online purchasing is when the consumer orders the product using the internet. Online purchasing is the more interesting of the two. Today, the college-students subculture is popularly known as the MySpace generation. This tag is after a hugely popular social networking website called MySpace.com. It came to be synonymous to our target market because it represents how the web figures in young people’s lives especially socially and as a consumer. BusinessWeek reported that our market live online, buy online and play online. To penetrate the market and acquire a significant share of mind, we should tap the endorsement of popular icons among the college-students. It would not hurt if we follow the lead of Nike when they hired Michael Jordan to endorse their shoes. There was a quantified improvement on the Adidas sale when trendsetters like Claudia Schiffer and Madonna started sporting their products. (Wallace) The strategy of launching a comprehensive sponsorship of sporting events not just professional but on American collegiate level must also be seriously considered. There is nothing more effective than touching base with our market leaving us with the message that we are real and giving them opportunity to gauge our products’ strengths. Finally,

ENTREPRENEURSHIP IN THE PUBLIC AND PRIVATE SECTORS Essay

ENTREPRENEURSHIP IN THE PUBLIC AND PRIVATE SECTORS - Essay Example They are therefore coming up with new models and innovations to solve health issues, social problems, conflicts, and environmental concerns such as global warming with principles which may not or may directly involve setting up an enterprise for trading. I will therefore highlight the main concepts and approaches that may be used in the development of entrepreneurship within non-profit and in profit making organisations. I will also outline the challenges, risks and opportunities that the healthcare sector (voluntary and profit-making organisations) in the UK experience when adopting these entrepreneurship skills citing an example of the Royal College of Nursing. Its goals and objectives as it strive to enable students to gather enough knowledge on entrepreneurship (RCN Entrepreneurship team report, March 2007). Finally, I will discuss in detail how entrepreneurship concepts can be applied in day to day running and development of business globally. In a layman's language, entrepreneurship is the starting in of a new business either existing or a totally new innovation (Berger, 1991). The history of entrepreneurship dates back to 1950 when a lecturer at the Austrian school of Economics Joseph Schumpeter developed the idea and defined an entrepreneur as a person who turns an invented idea into a meaningful business by pioneering change through actions. The common definition of entrepreneurship is the practice of developing new businesses in response to an identified opportunity within a specific sector. Entrepreneurship is a difficult adventure that is usually characterised by massive investments, employment of skills, research and capital. Schumpeter also argues that entrepreneurship entails any principle that advocates for risks undertaking for the sake of gaining a profitable advantage. This means that opportunities are discovered, exploited and practiced with a view to engage in a business venture that is more likely to gain a market share from the existing types (Bhide, 2000). It can also be viewed as the development of new products, production methods, entering new markets or forming new organisations. Characteristics of an entrepreneur (Berger, 1991) He has to have a driving force for the business. He is very enthusiastic in nature and vision-wise. A quick decision maker and a positive thinker. Translates his vision into a success. A strong persuader who seeks to have other people on board. Has very high aptitude. It is not usually easy to develop an enterprise and as quoted by Dr. Stacy of the Harvard School of business economics, it takes a lot more analysis and considerations from the undertaker of entrepreneurship process (Reinhardt, 2000). She also suggests that, the main stages that are commonly applied in the profit-making and non-profit organisations would be classified according to the ability of the business to quickly catch up with the current business momentum most importantly form the inventor himself. The first stage of development is the inception stage which first starts as an imagination from the entrepreneur in that opportunities are identified, studied and defined. The concept of the business idea responds directly to the defined purpose and need. At this stage, issues of capital, partners and viability of the business are looked into. The entrepreneur at this stage is keen on getting policies,

Global Warming Essay Example | Topics and Well Written Essays - 1000 words - 1

Global Warming - Essay Example This is a difficult dilemma, because the effects of climate change will manifest themselves in different ways in different regions, from pole to pole. The political reasoning of the problem solution suggests that all countries need to make coordinated and deliberate actions based on special international conventions on climate change. Scientists and international scientific community are now under a tremendous pressure, as a correct identification of climate change trends and its main consequences in the future will save humanity from immense ills and, vice versa, adoption of expensive measures without sufficient scientific grounds will lead to huge economic losses. Global Warming Its easiest definition runs that global warming is a gradual increase in average temperature of the Earth’s atmosphere and oceans in the 20th and 21st centuries. Scientific judgments, expressed by the UN Intergovernmental Panel on Climate Change, directly supported by National Academies of Sciences o f the Big Eight, say that the average temperature on Earth has risen by 0.7 Â ° C since the Industrial Revolution (the second half of the 18th century) and a considerable proportion of observed warming over the past 50 years was caused by human activities, primarily by gas emission (carbon dioxide (CO2) and methane (CH4)), that cause the greenhouse effect (Mank 1). The increase in average global temperature led to a decrease in continental glaciers. In addition, we should expect a decrease of the permafrost zone, which presently occupies a significant part of the planet, as well as anticipate changes in the methods of management, farming, construction, etc. in the zone itself. Measurements and calculations showed that for the last 100 years mountain glaciers have decreased by approximately 2.000 cubical kilometers; the annual decline averaged 0.06% of the total mass of Alpine ice. Signs of glaciers’ degradation are observed in all regions of the Arctic, where global warming manifests itself to the maximum extent. Climate warming leads to sea levels rise. Over the past 20 years the rate of increase has doubled and reached 2.5 cm/yr. This rise promises significant environmental consequences. Saltwater intrusion in deltas of the major rivers will destroy protected habitat for wild animals and birds, spawning grounds for fish. Sea level rise will increase a probability of devastating storms. The issue of dams’ building needs to be thought through today. About 70% of the seaside is currently being destroyed as a result of natural lift of water and increasing human activities. This process will be further exacerbated by global warming. So, according to the UN Environment Program data, in the Nile Delta, for example, one-fifth of the arable land of Egypt can be flooded by rising water, which will affect about 10 million people (Mank 3). Scientists state that in addition to sea-level rise, rise of global temperature will lead to changes in the quantity and distribution of precipitation. As a result, there is a strong possibility of natural disasters such as floods, droughts, hurricanes, etc.; harvests will fall in the affected areas and will increase in other zones (due to increasing concentration of carbon dioxide). Climate warming may cause a geographic

Customer Satisfaction for Chinese Restaurants in the US

Customer Satisfaction for Chinese Restaurants in the US Introduction: Aim of Project: Perception of Chinese restaurant in the U.S: What affects customer satisfaction and behavioural intentions? Objectives: To analyse the customers behavioural intentions for Chinese restaurant in U.S. To analyse the perception of Chinese restaurant in the U.S. To evaluate and analyse what affects customer satisfaction and behavioural intentions. The United States is a multicultural and multiethnic nation and this national trend of diversity is expected to consistently increase (Josiam and Monteiro, 2004; Sukalakamala and Boyce, 2007). One reflection of this cultural and ethnic diversity is the variety and prosperity of ethnic restaurants in the American foodservice market. The U.S. ethnic food market generates $75 billion in annual sales, around 65% of which is attributed to the foodservice industry (US ethnic food market, 2005). Yet, the fast growth of ethnic restaurants is not driven entirely by the growing number of new immigrants. In fact, 75% of ethnic food consumption comes from non-ethnic customers (US ethnic food market, 2005). As lifestyles change and dining out becomes more and more commonplace, many customers desire new flavours and experiences. Along with this popularity is the rapid development of Chinese restaurants. According to Chinese restaurants news (2007), there are about 43,139 Chinese restaurants in the United States, which is more than the total number of all McDonalds Wendys and burger king domestic outlets combined. Chinese restaurants generate over $17.5 billion annual sales, accounting for about one fourth of overall annual sales generated by ethnic restaurants in the U.S. (Chinese Restaurant News, 2007). Known for its good taste and great value for the price, Chinese cuisine is among the â€Å"big three† most popular ethnic cuisines in the U.S. food service market (National Restaurant association, 1995). It is estimated that 90% of the American population has tried Chinese food and 63% of Americans eat Chinese food each month (George, 2001). Facing more sophisticated American consumers and increasing competition in the restaurant industry, Chinese restaurants can no longer succeed by depending on good taste or low price alone. According to National Restaurant Association (2000a,b), due to an increased familiarity with ethnic food. American consumers attitudes toward ethnic cuisine have recently changed. Today, an exotic experience is not enough to attract consumers to an ethnic restaurant. Customers are no longer willing to trade off inferior service or atmosphere for an opportunity to try new flavours. They prefer an excellent overall dining experience. Moreover, Chinese restaurants are facing increasing challenges from other emerging Asian restaurants and from the changing tastes of American customers who prefer healthy or spicy food. Therefore, a better understanding of the key attributes influencing customer satisfaction and post dining behavioural intentions in Chinese restaurants will provide important practical implications for Chinese restaurants operators. Literature review: At all stages in the elaboration of a dissertation, the author must exert control over both the content and the way it is organised. The literature review is what shows that the author understand the chosen topic and keeps to the aim. ‘In researching for your dissertation or project, you will generally be expected to source material for yourself says MacMillan (2007, p.61). Meanwhile, Swetnam (2005, p.76) gives examples and his definition is that ‘the literature review is central to the dissertation and in all styles of work. It has a number of functions, for example, it shows that you have read widely around your chosen topic, it demonstrates your critical understanding of the theory; it informs and modifies your own research. White (2006, p.83) gives a newer definition that the literature review ‘will help you to discuss the dissertation in its relevant context, together with any theoretical frameworks which may be involved. It may also trigger your imagination an d help you set the work in a new and different light because the author learns and understands more, which can stimulate further analysis. Research Method: The researcher need way to get the data will be from books, magazines, newspaper and through internet. As there are so many websites, no. of books, newspaper and magazines from where researcher will get updated information regarding the research. Through qualitative method the researcher will be able to find out easier way for doing research and by getting direct information related with the research. And the other thing is that in qualitative method accuracy rate is good not all time but, mostly.Quantitative method also very helpful to do the research. Code of Ethics: The world tourism organisation developed a code of ethics. This is recognition of the need to enshrine many of the principles of global action on the environment and the rights of tourists and workers. The basic principles inherit in the code are: 2 Table of contents Implementation of the principles of the code of ethics of hospitality. Mutual understanding and respect between peoples and societies. Restaurant as a beneficial activity for host countries and communities. Summary: This work will introduced the conceptual issues associated with the research of â€Å"customer satisfaction from Chinese restaurant in US† and also demonstrate what is happening with people of the local community. Chapter: 2 Literature Review Literature Review: An Introduction At all stages in the elaboration of a dissertation, the author must exert control over both the content and the way it is organised. The literature review is what shows that the author understand the chosen topic and keeps to the aim. ‘In researching for your dissertation or project, you will generally be expected to source material for yourself says MacMillan (2007, p.61). Meanwhile, Swetnam (2005, p.76) gives examples and his definition is that ‘the literature review is central to the dissertation and in all styles of work. It has a number of functions, for example, it shows that you have read widely around your chosen topic, it demonstrates your critical understanding of the theory, it informs and modifies your own research. White (2006, p.83) gives a newer definition that the literature review ‘will help you to discuss the dissertation in its relevant context, together with any theoretical frameworks which may be involved. It may also trigger your imagination an d help you set the work in a new and different light because the author learns and understands more, which can stimulate further analysis. Chapter: 1 Ethnic cuisine development and Chinese restaurants in the US. In the past few decades, with the influx of new immigrants as well as diversifying tastes of Americans, ethnic foods have become widely available and increasingly popular in the U.S. food service market (Josiam and monteiro, 2004). Traditional ethnic cuisines such as Italian, Mexican and Cantonese Chinese have become so familiar to American customer that they are perceived as mainstream American foods (Mills, 2000). In the meanwhile, many emerging ethnic cuisines such as Caribbean, Mediterranean and Pan Asian have also gained wide acceptance in recent years (US ethnic food market, 2005). Chinese cuisine arrived in the U.S. with the first railroad construction workers brought over to the west coast of the U.S. in the nineteenth century (Freeman, 2008). From the first Cantonese style Chinese restaurant opened in San Francisco in 1849, it rapidly penetrated towns and cities all over the U.S. and became part of the American experience (Chen and Bowen, 2001). Cantonese style cuisine, characterised by its light sweet and sour flavours, is the most popular Chinese cuisine in the U.S. In the recent years, other styles of Chinese cuisine have also become familiar to American customers, such as Szechwan, Hunan and Mandarin styles. The first two styles are famous for their hot and spicy flavours, while the last one is characterised by light, elegant and mildly seasoned foods (George, 2001). According to the National Restaurant Association (1995), customer perceived Chinese cuisine as a great value for the price, good for carryout, rich in flavour and difficult to prepare at hom e. Although there a few Chinese restaurant chains operating in the U.S. such as P. F. Changs China Bistro and Panda Express, most Chinese restaurant has a Chinese name outside, is decorated with Chinese styled pictures and artifacts, such as Chinese brush landscape paintings red lanterns, offers a menu printed in both Chinese and English, and provides Chinese characterised tableware, such as chopsticks and Chinese restaurants have been facing intense competition among themselves due to fast development and expansion in the U.S., as well as from other emerging Asian restaurants such as Indian, Japanese, Korean, Thai and Vietnamese ( Jang et al., 2009). Thus, maintaining customer satisfaction and repeat patronage may be more important for Chinese restaurants than ever before. Chapter: 2 Customer satisfaction and related theories The topic of â€Å"customer satisfaction† has held a significant position in the marketing literature over the decades since satisfied customers can be generate long-term benefits for companies, including customer loyalty and sustained profitability (Homburg et al., 2006). Researchers have explained the mechanism of customer satisfaction with number of distinct theories, such as expectancy-disconfirmation theory (Oliver, 1981), contrast theory (Howard and Sheth, 1969), assimilation or cognitive dissonance theory (Anderson, 1973), equity theory (Oliver and Swan, 1989), and value percept theory (Westbrook and Reilly, 1983). Among them, the most widely accepted theory is the expectancy disconfirmation theory. According to this theory, customers satisfaction judgements are the results of comparisons between customers expectations and perceived performance. If the perceived performance exceeds the expectation, the expectation is positively disconfirmed and the customer is satisfie d. On the contrary, if the perceived performance falls short of the expectation, the expectation is negatively disconfirmed and the customer is dissatisfied. Another influential theory for customer satisfaction is the equity theory. This theory suggests that satisfaction occurs when customers perceived that they have obtained more benefits compared to their cost (e.g. money, time and effort) and perceived value is an appropriate factor in measuring satisfaction (Oliver and Swan, 1989; Yuan and Jang, 2008). Another commonly used theory, the three factor theory, provides a basic explanation for the structure of customer satisfaction. This theory claims that three independent satisfaction factors influence customer satisfaction in different ways (Kano, 1984; Matzler and Sauerwein, 2002). Basic factors are minimum requirement for satisfaction. Failure to fulfil the minimum requirements causes dissatisfaction, whereas fulfilling or exceeding them does not necessarily lead to satisfaction. Excitement factors increase customer satisfaction if delivered but do not cause dissatisfaction if not delivered. Performance factors lead to satisfaction if performance is high and to dissatisfaction if performance is low (Fuller and Matzler, 2008). This theory has been validated empirical studies (e.g. Fuchs, 2004; Matzler et al., 2006) and could provide an additional perspective for understanding the effects of restaurant attributes on customer satisfaction. Basic factors can be seen as the prerequisite s for the satisfaction, signifying that customer take that for granted. Performance factors are a critical competitive area and directly related to customers explicit needs and wants. Excitement factors are unexpected by customers, so they can be a â€Å"surprise gift† that generates extra delight (Fuller and Matzler, 2008). Chapter: 3 Behavioural Intentions Behavioural intention can be defined as the degree to which a person has formulated conscious plans to perform or not perform some specified future behaviour (Ajzen and Fishbein, 1980). According to the theory of reasoned action (Fishbein and Ajzen, 1975), behavioural intention is the motivational component of a volitional behavioural and is highly correlated with behaviour itself (Jang and Feng, 2007). Although there are still arguments about the level of correlation between behavioural intentions and actual actions, it seems to be generally agreed that behavioural intention is a reasonable variable for predicting future behaviour (Quelette and Wood, 1988). Thus, a good understanding of the determinants of favourable post-dinning behavioural intentions such as saying positive things about the restaurant, recommending the restaurant to others, and repeat purchasing can provide practical guidance for restaurant practitioners. Another construct that is highly related to behavioural intentions is customer satisfaction. It is regarded as one of the key antecedents of post purchase behavioural intentions because customer satisfaction has a positive effect on the customers attitude towards the product or service and can reinforce the customers conscious effort to purchase the product or service again in the future (Oliver, 1989, 1999). However, previous studies have also suggested that factors that influence customer satisfaction are not always in accordance with factors influencing customer behavioural intention, for example, Sulek and Hensley (2004) found that food, atmosphere, and fairness of the seating order were all significant predictors of a customers overall dining satisfaction, but only food quality predicted post-dining behavioural intention. In examining food quality in restaurants, Namkung and Jang (2007) reported that food temperature had a significant effect on customer satisfaction but no effec t on behavioural intention. Conversely, healthy options were a direct determinant of behavioural intentions but did not influence customer satisfaction. Therefore, there is a practical need to investigate the effects of restaurant attributes on both customer satisfaction and behavioural intentions. Chapter: 4 Factors influencing customer satisfaction and behavioural intentions in restaurants Reuland et al. (1985) suggested that hospitality services consist of a harmonious mixture of three elements: the material product, the behaviour and attitude of the employees, and the environment. Berry et al. (2002) also proposed three categories of cues that present themselves in the service experience: functional cues (technical quality of service), mechanic cues (nonhuman elements in the service environment) and humanic cues (behaviour of service employees). Based on these propositions, the basic restaurant attributes can be said to be include food, service and environment. Though a literature review of dining satisfaction and behaviour intention, all three basic elements were found to directly or indirectly contribute to customers overall satisfaction with a restaurant experience and their post dining behavioural intentions. Chapter: 5 Food Quality As the core product of a restaurant, food plays a pivotal role in the restaurant experience. Food quality has been generally accepted as major factor influencing customer satisfaction and post dining behavioural intention. For example, Dube et al. (1994) measured the relative importance of seven restaurant attributes in repeat purchase intention in an upscale restaurant setting and found that food quality was far more important to restaurant customers than all others attributes, Sulek and Hensley (2004) investigated the relative importance of food and physical setting, and service in a full-service restaurant and found that food quality was the most important factor influencing satisfaction and the only factor predicting behavioural intention. Namkung and Jang (2007) evaluated the relationship of individual attributes that constitute food quality (e.g. food presentation, menu variety, healthy options, taste, food freshness and temperature) with customer satisfaction and behavioural i ntentions. The findings indicated that food presentation, taste and temperature were significantly related to customer satisfaction whereas food presentation, taste and healthy options (instead of temperature) were significant predictors of behavioural intention. Besides the above- mentioned six individual attributes, â€Å"food safety† is also an important cue for evaluating food quality. â€Å"Although food-safety defects are not always immediately apparent, customers do tend to notice undercooked food, food with an off taste, or foreign material in their food† (Sulek and Hensley, 2004). Thus, food may serve as the most basic and lowest standard when judging quality. Service Quality: In the service literature, perceived service quality is defined as the customers judgement of the overall excellence or superiority of the service (Zeithaml, 2008). It is the customers subjective evaluation, resulting from a comparison of expectations and perceived performance. SERVQUAL (Parasuraman et al, 2008) is the instrument most often used for measuring perceived service quality in the marketing literature. It consists of five service dimension, namely, tangibles (physical facilities, equipment, and appearance of personnel), reliability (ability to perform the promised service dependably and accurately), and responsiveness (willingness to help customers and provide prompt service), assurance (knowledge and courtesy of employees and their ability to inspire trust and confidence) and empathy (caring, individualized attention the firm provides its customers). To adapt SERVQUAL to the restaurant industry, Stevens et al. (2005) modified several items from the original SERVQUAL and d eveloped DINESERV to measure perceived service quality in restaurants. In the restaurant industry, since customers not only evaluate the quality of food but also the service encounters during their dining experience, perceived service quality is seen as another core determinant of customers satisfaction and behavioural intention. For example Kivela et al. (2009) proposed a comprehensive model for dining satisfaction and return patronage. Their study indicated that the probability of return patronage was dependent on customers satisfaction with five aspects of a restaurant: first the last impressions, service quality, and ambience quality, food quality and feeling comfortable eating there and reservation and parking. Ladhari et al. (2008) investigated determinants of dining satisfaction and post-dining behavioural intentions, and concluded that perceived service quality influenced customer satisfaction through both positive and negative emotions, Customer satisfaction, in turn, influ enced recommendations, customer loyalty and willingness to pay more. Their results suggested that compared with food quality/reliability, physical design and price, service responsiveness was the most important contributor to customer satisfaction. ATMOSPHERICS Atmospherics is perceived as the quality of the surroundings space. According to Kotler (2006) it is the conscious designing of space to produce specific emotional effects in buyers that enhance their purchase probability. Atmospherics is made up of a set of elements, such as music, lighting, colour and scent. Research in environmental psychology has suggested that atmospherics has a powerful impact on peoples emotions, attitude and behaviour. Mehrabian and Russell (2005) first introduced a theoretical model to explain the impact of environmental stimuli on individual behaviour. The model claims that the physical environment could influence peoples emotional response (such as pleasure and arousal), which in turn elicits approach or avoidance behaviour toward the environment. The model has gained consistent support from the numerous empirical studies in different service settings, such as retail stores and hotels (Baker and Cameroon, 2006). In the restaurant context, Ryu and Jang (2007) explored the combined effect of multiple atmospheric variables on behavioural intentions in upscale restaurants. Their findings supported that ambience (example music, aroma, and temperature) and employee appearance had the most important influence n customers post dining behavioural intentions. OTHER FACTORS-PRICE FAIRNESS AND AUTHENCITY Besides food, service and atmospherics, perceived price fairness could be another factor that influences the customer satisfaction and behavioural intentions (Bei and Chiao, 2007). It is based on consumer internal reference prices, which could be generated by the last price paid, the price most frequently paid and the market prices in similar transactions (Kahneman et al.2006). This principle posits that firms are entitled to a reasonable profit and customers are entitled to a reasonable price. An increase in price is preserved to be fair if it is due to a cost increase. Otherwise, it is preserved to be unfair if the price is increased without any underlying cost increase. Perceived fairness of price is found to be positively related to customer satisfaction and loyalty (Bei and Chiao, 2007), whereas perceived unfairness of price can lead to immediate negative attitudinal and behavioural responses such as dissatisfaction, complaining and switching to other providers (Xia et al. 2005) . Authenticity is an attribute that could be specifically relevant to ethnic restaurants. Authenticity refers to whether the food and ethnic origin. In other words, the environment and cuisines are not adjusted to meet local tastes and customers who are familiar with the culture of the ethnic origin can be judging its authenticity (Ebster and Guist 2006). Compared with Americans restaurants, ethnic restaurants usually make use of ethnic art, decor, music and customers. Some scholars even describe ethnic restaurants as cultural ambassadors of the home country and the dining experience in an ethnic as culinary tourism (Wood and Munoz, 2006). Summary Based on the literature review, this study investigated customer perception of Chinese restaurant in terms of food related attributes service related attributes, atmosphere related attributes and other attributes (price and authenticity), and identified the key attributes affecting customer satisfaction and behavioural intentions. Research Method Chapter: 3 Research Method Research Method Introduction: Methodology is the study of methods and it raises all sorts of philosophical questions about what it is possible for researcher to know and how valid their claims to knowledge might be (Fisher, 2007, p.40) The researcher has to consider the nature of the setting being studied or the ‘question being asked, as well as any possible limitations on the study, such as time and resources. Resources may be human being or monetary resources, or research tools such as computers or computer assisted telephone interviewing laboratories. There also needs to be to be a match between the study topic and methodology. For example, a research question that seeks to determine the size of the visiting friends and relatives market in an area would use a quantitative methodology, not a qualitative methodology, because the focus is on quantification. A methodology is a systematic and orderly approach taken towards the collection and analysis of data so that information can be obtained from those data. Data are raw, specific, undigested and therefore largely meaningless; information, in contrast, is what you get when data have been arranged in such a way that uncertainty is lessened, queries resolved, and questions answered. In the words of Jankowicz (2005, p.220) â€Å"Everything you do in your empirical work should be directed to the one end of gathering and presenting data from which information can be easily and simply derived†. Veal (2006, p. 125) The research approach: The author will use primary sources in the dissertation. Two interviews will be conducted: with one member of Dancing Dragon, Teesside (one of manager ) with one regular customer of Dancing Dragon restaurant The two chosen people one from Dancing Dragon and another from a regular customer of Chinese restaurant. Therefore, that customer will be capable of answering all questions and give new examples. The experience for the author is important because the answers will be based on true stories, examples and theories that are necessary for the dissertation. The interviews will be done by email and telephone, which could give the author an opportunity to gain some extra information if the interview exceeds the prepared questions and some new information will come from the interviews. Practicality of research: The interviews are a very good research method and are also practical. The information gained in the process is something new because it is primary source, then from secondary source, which must be checked. Primary source data can help the help to avoid incorrect or approximate information to learn and present further on, there is no need for the author to check it before including it in the dissertation. Also, Face to face interview can also help the author to conduct the interviews on time. The appointments must be made on time and dates are set, interviewees will not have chance to put off the interviews. Finally, it is an interesting process for the author. Sitting with a lot of books or magazine articles in the learning centre sometimes does not arise any interest in the author and the creativity in this case is poor, but to go out and to speak with people makes impressive ideas and final work can differ a lot. Five Codes of Ethics: The author of this dissertation will comply with five codes of ethics, and they will also be the limitations: will not collect information in such a way that participants are not aware of it will explain for what purpose information is required will choose to interview random individuals and will not exert pressure of any kind on them will not change information provided by participants will maintain confidentially at the request of participants The author will strictly follow the Five Codes of Ethics to avoid unnecessary misunderstanding that could develop between the author and interviewees. It is important to respect the interviewees wishes if they have them. It is the best way to say â€Å"Thank You† to respect for the time they have devoted and the knowledge for the author. Methodology: ‘Methodology is the philosophical framework with which the research is conducted or the foundation upon which the research is based. To word it differently, methodology is the rationale for the particular methods you use in your researching and in that type of research in general says Berman (2006, p. 12). That means that methodology is needed to provide the author with the means to find the research needed for the written dissertation. For the purpose of this research, the primary data will consist of two interviews and they will cover all three objectives, first, with one regular customer of ‘Dancing dragon restaurant and the second with one member of the Chinese restaurant. The interviews will be conducted through email and telephone , and will be formal. There will be 10 questions. The interviews will give advice from people who have substantial experience in the industry. Primary and Secondary Data: Data can be drawn from both primary and secondary sources. A secondary source of information already exists and has been gathered by someone else. Official statistics, previous studies, journal, magazine and newspapers articles are all sources of secondary information, and will be used in the research project for findings, analysis and recommendations. There are many styles of primary research experiments, ethnographic research and surveys. Bedford (2006, p.61) defines ‘primary data which comes from the source at the time of the event; it may be a report, newspaper article, film footage, or a live or recorded interview. That means that primary data are something that is not from sources that are already available to each student, but what he/she has studied or gained from the information by doing some research on his /her own. Many courses of study require students to engage in some form of primary research activity. In this dissertation, there will be questionnaires for people selected for the research. An advantage is that information which will be found is something new and unreached, but the limitations may be about the confidentiality of the interviewees if they ask for it. Quantitative and Qualitative Data: Quantitative data encompass a group of methods focusing on quantities and on numbers, ‘scientific research relies heavily on quantitative data. This means it focuses on changes or differences that can be measured. Standardised measurements are used such as number, time, weight, and length, says Cottrell (2008, p.206), so that results are easy to compare unbiased. This source of data is very important and is well appropriate for the project, but at the end ‘check and verify the results, looking for errors and odd results adds Moore (2006, p.139). However, qualitative research can also enhance the rigour and credibility of quantitative research. Qualitative research is ‘founded on the belief that social phenomenon (belief and experiences) can be explained with reference to the wider contexts of lived lives adds Burns (2008, p.231). He adopts the stance that people have knowledge of their own lives and that they can talk about those. Questionnaire and Interview Design: There are two types of interviews, which are classified according to the degree of flexibility. One is unstructured and the second one is structured. ‘The strength of unstructured interview is the almost complete freedom they provide in terms of content and structure. You may formulate questions and raise issues on the spur of the moment, depending upon what occurs to you in the context of the discussion explains Kumar (2005, p.123). A structured interview, continues Kumar (2005, p.126), is when ‘the researcher asks a predetermined set of questions, using the same wording and order of questions, using the same wording and order of questions as specified in the interview schedule is a written list of questions, open ended or close ended, prepared for use by an interviewer in a person to person interaction. In this project, there will be structured interviews with open ended questions, because there are only 20 questions to gain the information needed for the project. T his means that the research methods for this project are qualitative. Summary: Basically methodology is the rationale for the particular methods the researcher uses in the research to gather the needed information. For this report, author will obtain information from these methods primary Findings Chapter: 5 Research Findings Findings Introduction: Findings: Demographic profile of respondents: Source: mintel 2007 Table one show the results of the respondents demographic and dining profiles. Among the 284 valid respondents, females accounted for 52.5% of diners. The average respondent was 37 years old. The majority of respondents were Caucasian (60.2%), followed by Asian (32%) and other (7.8%). Respondents were most likely to go to a Chinese restaurant with their family (47.6%), followed by friends (27.1%) and relatives (15.2%) and were less likely to dine with business colleagues (2.1%) or by themsel Customer Satisfaction for Chinese Restaurants in the US Customer Satisfaction for Chinese Restaurants in the US Introduction: Aim of Project: Perception of Chinese restaurant in the U.S: What affects customer satisfaction and behavioural intentions? Objectives: To analyse the customers behavioural intentions for Chinese restaurant in U.S. To analyse the perception of Chinese restaurant in the U.S. To evaluate and analyse what affects customer satisfaction and behavioural intentions. The United States is a multicultural and multiethnic nation and this national trend of diversity is expected to consistently increase (Josiam and Monteiro, 2004; Sukalakamala and Boyce, 2007). One reflection of this cultural and ethnic diversity is the variety and prosperity of ethnic restaurants in the American foodservice market. The U.S. ethnic food market generates $75 billion in annual sales, around 65% of which is attributed to the foodservice industry (US ethnic food market, 2005). Yet, the fast growth of ethnic restaurants is not driven entirely by the growing number of new immigrants. In fact, 75% of ethnic food consumption comes from non-ethnic customers (US ethnic food market, 2005). As lifestyles change and dining out becomes more and more commonplace, many customers desire new flavours and experiences. Along with this popularity is the rapid development of Chinese restaurants. According to Chinese restaurants news (2007), there are about 43,139 Chinese restaurants in the United States, which is more than the total number of all McDonalds Wendys and burger king domestic outlets combined. Chinese restaurants generate over $17.5 billion annual sales, accounting for about one fourth of overall annual sales generated by ethnic restaurants in the U.S. (Chinese Restaurant News, 2007). Known for its good taste and great value for the price, Chinese cuisine is among the â€Å"big three† most popular ethnic cuisines in the U.S. food service market (National Restaurant association, 1995). It is estimated that 90% of the American population has tried Chinese food and 63% of Americans eat Chinese food each month (George, 2001). Facing more sophisticated American consumers and increasing competition in the restaurant industry, Chinese restaurants can no longer succeed by depending on good taste or low price alone. According to National Restaurant Association (2000a,b), due to an increased familiarity with ethnic food. American consumers attitudes toward ethnic cuisine have recently changed. Today, an exotic experience is not enough to attract consumers to an ethnic restaurant. Customers are no longer willing to trade off inferior service or atmosphere for an opportunity to try new flavours. They prefer an excellent overall dining experience. Moreover, Chinese restaurants are facing increasing challenges from other emerging Asian restaurants and from the changing tastes of American customers who prefer healthy or spicy food. Therefore, a better understanding of the key attributes influencing customer satisfaction and post dining behavioural intentions in Chinese restaurants will provide important practical implications for Chinese restaurants operators. Literature review: At all stages in the elaboration of a dissertation, the author must exert control over both the content and the way it is organised. The literature review is what shows that the author understand the chosen topic and keeps to the aim. ‘In researching for your dissertation or project, you will generally be expected to source material for yourself says MacMillan (2007, p.61). Meanwhile, Swetnam (2005, p.76) gives examples and his definition is that ‘the literature review is central to the dissertation and in all styles of work. It has a number of functions, for example, it shows that you have read widely around your chosen topic, it demonstrates your critical understanding of the theory; it informs and modifies your own research. White (2006, p.83) gives a newer definition that the literature review ‘will help you to discuss the dissertation in its relevant context, together with any theoretical frameworks which may be involved. It may also trigger your imagination an d help you set the work in a new and different light because the author learns and understands more, which can stimulate further analysis. Research Method: The researcher need way to get the data will be from books, magazines, newspaper and through internet. As there are so many websites, no. of books, newspaper and magazines from where researcher will get updated information regarding the research. Through qualitative method the researcher will be able to find out easier way for doing research and by getting direct information related with the research. And the other thing is that in qualitative method accuracy rate is good not all time but, mostly.Quantitative method also very helpful to do the research. Code of Ethics: The world tourism organisation developed a code of ethics. This is recognition of the need to enshrine many of the principles of global action on the environment and the rights of tourists and workers. The basic principles inherit in the code are: 2 Table of contents Implementation of the principles of the code of ethics of hospitality. Mutual understanding and respect between peoples and societies. Restaurant as a beneficial activity for host countries and communities. Summary: This work will introduced the conceptual issues associated with the research of â€Å"customer satisfaction from Chinese restaurant in US† and also demonstrate what is happening with people of the local community. Chapter: 2 Literature Review Literature Review: An Introduction At all stages in the elaboration of a dissertation, the author must exert control over both the content and the way it is organised. The literature review is what shows that the author understand the chosen topic and keeps to the aim. ‘In researching for your dissertation or project, you will generally be expected to source material for yourself says MacMillan (2007, p.61). Meanwhile, Swetnam (2005, p.76) gives examples and his definition is that ‘the literature review is central to the dissertation and in all styles of work. It has a number of functions, for example, it shows that you have read widely around your chosen topic, it demonstrates your critical understanding of the theory, it informs and modifies your own research. White (2006, p.83) gives a newer definition that the literature review ‘will help you to discuss the dissertation in its relevant context, together with any theoretical frameworks which may be involved. It may also trigger your imagination an d help you set the work in a new and different light because the author learns and understands more, which can stimulate further analysis. Chapter: 1 Ethnic cuisine development and Chinese restaurants in the US. In the past few decades, with the influx of new immigrants as well as diversifying tastes of Americans, ethnic foods have become widely available and increasingly popular in the U.S. food service market (Josiam and monteiro, 2004). Traditional ethnic cuisines such as Italian, Mexican and Cantonese Chinese have become so familiar to American customer that they are perceived as mainstream American foods (Mills, 2000). In the meanwhile, many emerging ethnic cuisines such as Caribbean, Mediterranean and Pan Asian have also gained wide acceptance in recent years (US ethnic food market, 2005). Chinese cuisine arrived in the U.S. with the first railroad construction workers brought over to the west coast of the U.S. in the nineteenth century (Freeman, 2008). From the first Cantonese style Chinese restaurant opened in San Francisco in 1849, it rapidly penetrated towns and cities all over the U.S. and became part of the American experience (Chen and Bowen, 2001). Cantonese style cuisine, characterised by its light sweet and sour flavours, is the most popular Chinese cuisine in the U.S. In the recent years, other styles of Chinese cuisine have also become familiar to American customers, such as Szechwan, Hunan and Mandarin styles. The first two styles are famous for their hot and spicy flavours, while the last one is characterised by light, elegant and mildly seasoned foods (George, 2001). According to the National Restaurant Association (1995), customer perceived Chinese cuisine as a great value for the price, good for carryout, rich in flavour and difficult to prepare at hom e. Although there a few Chinese restaurant chains operating in the U.S. such as P. F. Changs China Bistro and Panda Express, most Chinese restaurant has a Chinese name outside, is decorated with Chinese styled pictures and artifacts, such as Chinese brush landscape paintings red lanterns, offers a menu printed in both Chinese and English, and provides Chinese characterised tableware, such as chopsticks and Chinese restaurants have been facing intense competition among themselves due to fast development and expansion in the U.S., as well as from other emerging Asian restaurants such as Indian, Japanese, Korean, Thai and Vietnamese ( Jang et al., 2009). Thus, maintaining customer satisfaction and repeat patronage may be more important for Chinese restaurants than ever before. Chapter: 2 Customer satisfaction and related theories The topic of â€Å"customer satisfaction† has held a significant position in the marketing literature over the decades since satisfied customers can be generate long-term benefits for companies, including customer loyalty and sustained profitability (Homburg et al., 2006). Researchers have explained the mechanism of customer satisfaction with number of distinct theories, such as expectancy-disconfirmation theory (Oliver, 1981), contrast theory (Howard and Sheth, 1969), assimilation or cognitive dissonance theory (Anderson, 1973), equity theory (Oliver and Swan, 1989), and value percept theory (Westbrook and Reilly, 1983). Among them, the most widely accepted theory is the expectancy disconfirmation theory. According to this theory, customers satisfaction judgements are the results of comparisons between customers expectations and perceived performance. If the perceived performance exceeds the expectation, the expectation is positively disconfirmed and the customer is satisfie d. On the contrary, if the perceived performance falls short of the expectation, the expectation is negatively disconfirmed and the customer is dissatisfied. Another influential theory for customer satisfaction is the equity theory. This theory suggests that satisfaction occurs when customers perceived that they have obtained more benefits compared to their cost (e.g. money, time and effort) and perceived value is an appropriate factor in measuring satisfaction (Oliver and Swan, 1989; Yuan and Jang, 2008). Another commonly used theory, the three factor theory, provides a basic explanation for the structure of customer satisfaction. This theory claims that three independent satisfaction factors influence customer satisfaction in different ways (Kano, 1984; Matzler and Sauerwein, 2002). Basic factors are minimum requirement for satisfaction. Failure to fulfil the minimum requirements causes dissatisfaction, whereas fulfilling or exceeding them does not necessarily lead to satisfaction. Excitement factors increase customer satisfaction if delivered but do not cause dissatisfaction if not delivered. Performance factors lead to satisfaction if performance is high and to dissatisfaction if performance is low (Fuller and Matzler, 2008). This theory has been validated empirical studies (e.g. Fuchs, 2004; Matzler et al., 2006) and could provide an additional perspective for understanding the effects of restaurant attributes on customer satisfaction. Basic factors can be seen as the prerequisite s for the satisfaction, signifying that customer take that for granted. Performance factors are a critical competitive area and directly related to customers explicit needs and wants. Excitement factors are unexpected by customers, so they can be a â€Å"surprise gift† that generates extra delight (Fuller and Matzler, 2008). Chapter: 3 Behavioural Intentions Behavioural intention can be defined as the degree to which a person has formulated conscious plans to perform or not perform some specified future behaviour (Ajzen and Fishbein, 1980). According to the theory of reasoned action (Fishbein and Ajzen, 1975), behavioural intention is the motivational component of a volitional behavioural and is highly correlated with behaviour itself (Jang and Feng, 2007). Although there are still arguments about the level of correlation between behavioural intentions and actual actions, it seems to be generally agreed that behavioural intention is a reasonable variable for predicting future behaviour (Quelette and Wood, 1988). Thus, a good understanding of the determinants of favourable post-dinning behavioural intentions such as saying positive things about the restaurant, recommending the restaurant to others, and repeat purchasing can provide practical guidance for restaurant practitioners. Another construct that is highly related to behavioural intentions is customer satisfaction. It is regarded as one of the key antecedents of post purchase behavioural intentions because customer satisfaction has a positive effect on the customers attitude towards the product or service and can reinforce the customers conscious effort to purchase the product or service again in the future (Oliver, 1989, 1999). However, previous studies have also suggested that factors that influence customer satisfaction are not always in accordance with factors influencing customer behavioural intention, for example, Sulek and Hensley (2004) found that food, atmosphere, and fairness of the seating order were all significant predictors of a customers overall dining satisfaction, but only food quality predicted post-dining behavioural intention. In examining food quality in restaurants, Namkung and Jang (2007) reported that food temperature had a significant effect on customer satisfaction but no effec t on behavioural intention. Conversely, healthy options were a direct determinant of behavioural intentions but did not influence customer satisfaction. Therefore, there is a practical need to investigate the effects of restaurant attributes on both customer satisfaction and behavioural intentions. Chapter: 4 Factors influencing customer satisfaction and behavioural intentions in restaurants Reuland et al. (1985) suggested that hospitality services consist of a harmonious mixture of three elements: the material product, the behaviour and attitude of the employees, and the environment. Berry et al. (2002) also proposed three categories of cues that present themselves in the service experience: functional cues (technical quality of service), mechanic cues (nonhuman elements in the service environment) and humanic cues (behaviour of service employees). Based on these propositions, the basic restaurant attributes can be said to be include food, service and environment. Though a literature review of dining satisfaction and behaviour intention, all three basic elements were found to directly or indirectly contribute to customers overall satisfaction with a restaurant experience and their post dining behavioural intentions. Chapter: 5 Food Quality As the core product of a restaurant, food plays a pivotal role in the restaurant experience. Food quality has been generally accepted as major factor influencing customer satisfaction and post dining behavioural intention. For example, Dube et al. (1994) measured the relative importance of seven restaurant attributes in repeat purchase intention in an upscale restaurant setting and found that food quality was far more important to restaurant customers than all others attributes, Sulek and Hensley (2004) investigated the relative importance of food and physical setting, and service in a full-service restaurant and found that food quality was the most important factor influencing satisfaction and the only factor predicting behavioural intention. Namkung and Jang (2007) evaluated the relationship of individual attributes that constitute food quality (e.g. food presentation, menu variety, healthy options, taste, food freshness and temperature) with customer satisfaction and behavioural i ntentions. The findings indicated that food presentation, taste and temperature were significantly related to customer satisfaction whereas food presentation, taste and healthy options (instead of temperature) were significant predictors of behavioural intention. Besides the above- mentioned six individual attributes, â€Å"food safety† is also an important cue for evaluating food quality. â€Å"Although food-safety defects are not always immediately apparent, customers do tend to notice undercooked food, food with an off taste, or foreign material in their food† (Sulek and Hensley, 2004). Thus, food may serve as the most basic and lowest standard when judging quality. Service Quality: In the service literature, perceived service quality is defined as the customers judgement of the overall excellence or superiority of the service (Zeithaml, 2008). It is the customers subjective evaluation, resulting from a comparison of expectations and perceived performance. SERVQUAL (Parasuraman et al, 2008) is the instrument most often used for measuring perceived service quality in the marketing literature. It consists of five service dimension, namely, tangibles (physical facilities, equipment, and appearance of personnel), reliability (ability to perform the promised service dependably and accurately), and responsiveness (willingness to help customers and provide prompt service), assurance (knowledge and courtesy of employees and their ability to inspire trust and confidence) and empathy (caring, individualized attention the firm provides its customers). To adapt SERVQUAL to the restaurant industry, Stevens et al. (2005) modified several items from the original SERVQUAL and d eveloped DINESERV to measure perceived service quality in restaurants. In the restaurant industry, since customers not only evaluate the quality of food but also the service encounters during their dining experience, perceived service quality is seen as another core determinant of customers satisfaction and behavioural intention. For example Kivela et al. (2009) proposed a comprehensive model for dining satisfaction and return patronage. Their study indicated that the probability of return patronage was dependent on customers satisfaction with five aspects of a restaurant: first the last impressions, service quality, and ambience quality, food quality and feeling comfortable eating there and reservation and parking. Ladhari et al. (2008) investigated determinants of dining satisfaction and post-dining behavioural intentions, and concluded that perceived service quality influenced customer satisfaction through both positive and negative emotions, Customer satisfaction, in turn, influ enced recommendations, customer loyalty and willingness to pay more. Their results suggested that compared with food quality/reliability, physical design and price, service responsiveness was the most important contributor to customer satisfaction. ATMOSPHERICS Atmospherics is perceived as the quality of the surroundings space. According to Kotler (2006) it is the conscious designing of space to produce specific emotional effects in buyers that enhance their purchase probability. Atmospherics is made up of a set of elements, such as music, lighting, colour and scent. Research in environmental psychology has suggested that atmospherics has a powerful impact on peoples emotions, attitude and behaviour. Mehrabian and Russell (2005) first introduced a theoretical model to explain the impact of environmental stimuli on individual behaviour. The model claims that the physical environment could influence peoples emotional response (such as pleasure and arousal), which in turn elicits approach or avoidance behaviour toward the environment. The model has gained consistent support from the numerous empirical studies in different service settings, such as retail stores and hotels (Baker and Cameroon, 2006). In the restaurant context, Ryu and Jang (2007) explored the combined effect of multiple atmospheric variables on behavioural intentions in upscale restaurants. Their findings supported that ambience (example music, aroma, and temperature) and employee appearance had the most important influence n customers post dining behavioural intentions. OTHER FACTORS-PRICE FAIRNESS AND AUTHENCITY Besides food, service and atmospherics, perceived price fairness could be another factor that influences the customer satisfaction and behavioural intentions (Bei and Chiao, 2007). It is based on consumer internal reference prices, which could be generated by the last price paid, the price most frequently paid and the market prices in similar transactions (Kahneman et al.2006). This principle posits that firms are entitled to a reasonable profit and customers are entitled to a reasonable price. An increase in price is preserved to be fair if it is due to a cost increase. Otherwise, it is preserved to be unfair if the price is increased without any underlying cost increase. Perceived fairness of price is found to be positively related to customer satisfaction and loyalty (Bei and Chiao, 2007), whereas perceived unfairness of price can lead to immediate negative attitudinal and behavioural responses such as dissatisfaction, complaining and switching to other providers (Xia et al. 2005) . Authenticity is an attribute that could be specifically relevant to ethnic restaurants. Authenticity refers to whether the food and ethnic origin. In other words, the environment and cuisines are not adjusted to meet local tastes and customers who are familiar with the culture of the ethnic origin can be judging its authenticity (Ebster and Guist 2006). Compared with Americans restaurants, ethnic restaurants usually make use of ethnic art, decor, music and customers. Some scholars even describe ethnic restaurants as cultural ambassadors of the home country and the dining experience in an ethnic as culinary tourism (Wood and Munoz, 2006). Summary Based on the literature review, this study investigated customer perception of Chinese restaurant in terms of food related attributes service related attributes, atmosphere related attributes and other attributes (price and authenticity), and identified the key attributes affecting customer satisfaction and behavioural intentions. Research Method Chapter: 3 Research Method Research Method Introduction: Methodology is the study of methods and it raises all sorts of philosophical questions about what it is possible for researcher to know and how valid their claims to knowledge might be (Fisher, 2007, p.40) The researcher has to consider the nature of the setting being studied or the ‘question being asked, as well as any possible limitations on the study, such as time and resources. Resources may be human being or monetary resources, or research tools such as computers or computer assisted telephone interviewing laboratories. There also needs to be to be a match between the study topic and methodology. For example, a research question that seeks to determine the size of the visiting friends and relatives market in an area would use a quantitative methodology, not a qualitative methodology, because the focus is on quantification. A methodology is a systematic and orderly approach taken towards the collection and analysis of data so that information can be obtained from those data. Data are raw, specific, undigested and therefore largely meaningless; information, in contrast, is what you get when data have been arranged in such a way that uncertainty is lessened, queries resolved, and questions answered. In the words of Jankowicz (2005, p.220) â€Å"Everything you do in your empirical work should be directed to the one end of gathering and presenting data from which information can be easily and simply derived†. Veal (2006, p. 125) The research approach: The author will use primary sources in the dissertation. Two interviews will be conducted: with one member of Dancing Dragon, Teesside (one of manager ) with one regular customer of Dancing Dragon restaurant The two chosen people one from Dancing Dragon and another from a regular customer of Chinese restaurant. Therefore, that customer will be capable of answering all questions and give new examples. The experience for the author is important because the answers will be based on true stories, examples and theories that are necessary for the dissertation. The interviews will be done by email and telephone, which could give the author an opportunity to gain some extra information if the interview exceeds the prepared questions and some new information will come from the interviews. Practicality of research: The interviews are a very good research method and are also practical. The information gained in the process is something new because it is primary source, then from secondary source, which must be checked. Primary source data can help the help to avoid incorrect or approximate information to learn and present further on, there is no need for the author to check it before including it in the dissertation. Also, Face to face interview can also help the author to conduct the interviews on time. The appointments must be made on time and dates are set, interviewees will not have chance to put off the interviews. Finally, it is an interesting process for the author. Sitting with a lot of books or magazine articles in the learning centre sometimes does not arise any interest in the author and the creativity in this case is poor, but to go out and to speak with people makes impressive ideas and final work can differ a lot. Five Codes of Ethics: The author of this dissertation will comply with five codes of ethics, and they will also be the limitations: will not collect information in such a way that participants are not aware of it will explain for what purpose information is required will choose to interview random individuals and will not exert pressure of any kind on them will not change information provided by participants will maintain confidentially at the request of participants The author will strictly follow the Five Codes of Ethics to avoid unnecessary misunderstanding that could develop between the author and interviewees. It is important to respect the interviewees wishes if they have them. It is the best way to say â€Å"Thank You† to respect for the time they have devoted and the knowledge for the author. Methodology: ‘Methodology is the philosophical framework with which the research is conducted or the foundation upon which the research is based. To word it differently, methodology is the rationale for the particular methods you use in your researching and in that type of research in general says Berman (2006, p. 12). That means that methodology is needed to provide the author with the means to find the research needed for the written dissertation. For the purpose of this research, the primary data will consist of two interviews and they will cover all three objectives, first, with one regular customer of ‘Dancing dragon restaurant and the second with one member of the Chinese restaurant. The interviews will be conducted through email and telephone , and will be formal. There will be 10 questions. The interviews will give advice from people who have substantial experience in the industry. Primary and Secondary Data: Data can be drawn from both primary and secondary sources. A secondary source of information already exists and has been gathered by someone else. Official statistics, previous studies, journal, magazine and newspapers articles are all sources of secondary information, and will be used in the research project for findings, analysis and recommendations. There are many styles of primary research experiments, ethnographic research and surveys. Bedford (2006, p.61) defines ‘primary data which comes from the source at the time of the event; it may be a report, newspaper article, film footage, or a live or recorded interview. That means that primary data are something that is not from sources that are already available to each student, but what he/she has studied or gained from the information by doing some research on his /her own. Many courses of study require students to engage in some form of primary research activity. In this dissertation, there will be questionnaires for people selected for the research. An advantage is that information which will be found is something new and unreached, but the limitations may be about the confidentiality of the interviewees if they ask for it. Quantitative and Qualitative Data: Quantitative data encompass a group of methods focusing on quantities and on numbers, ‘scientific research relies heavily on quantitative data. This means it focuses on changes or differences that can be measured. Standardised measurements are used such as number, time, weight, and length, says Cottrell (2008, p.206), so that results are easy to compare unbiased. This source of data is very important and is well appropriate for the project, but at the end ‘check and verify the results, looking for errors and odd results adds Moore (2006, p.139). However, qualitative research can also enhance the rigour and credibility of quantitative research. Qualitative research is ‘founded on the belief that social phenomenon (belief and experiences) can be explained with reference to the wider contexts of lived lives adds Burns (2008, p.231). He adopts the stance that people have knowledge of their own lives and that they can talk about those. Questionnaire and Interview Design: There are two types of interviews, which are classified according to the degree of flexibility. One is unstructured and the second one is structured. ‘The strength of unstructured interview is the almost complete freedom they provide in terms of content and structure. You may formulate questions and raise issues on the spur of the moment, depending upon what occurs to you in the context of the discussion explains Kumar (2005, p.123). A structured interview, continues Kumar (2005, p.126), is when ‘the researcher asks a predetermined set of questions, using the same wording and order of questions, using the same wording and order of questions as specified in the interview schedule is a written list of questions, open ended or close ended, prepared for use by an interviewer in a person to person interaction. In this project, there will be structured interviews with open ended questions, because there are only 20 questions to gain the information needed for the project. T his means that the research methods for this project are qualitative. Summary: Basically methodology is the rationale for the particular methods the researcher uses in the research to gather the needed information. For this report, author will obtain information from these methods primary Findings Chapter: 5 Research Findings Findings Introduction: Findings: Demographic profile of respondents: Source: mintel 2007 Table one show the results of the respondents demographic and dining profiles. Among the 284 valid respondents, females accounted for 52.5% of diners. The average respondent was 37 years old. The majority of respondents were Caucasian (60.2%), followed by Asian (32%) and other (7.8%). Respondents were most likely to go to a Chinese restaurant with their family (47.6%), followed by friends (27.1%) and relatives (15.2%) and were less likely to dine with business colleagues (2.1%) or by themsel

Analyse of the Wind That Shakes the Barley

The Wind That Shakes the Barley The wind that shakes the barley is a film made of Ken Loach, the film are made in 2006 Setting: â€Å"The wind that shakes the barley† takes place in Ireland, during the Irish War of Independence (1919-1921) and the Irish Civil War (1922-1923) and it is a real story. After World war 1. Put a stopper for the home rule bill in Ireland there came English soldiers into Ireland and treated the Irish people really bad. Then some of the Irish people got upset and began to fight back. Resume:The film takes place in the Northern Ireland in the twenties, during IRA's fight against the British invasion of Ireland. The brothers Damien and Teddy O’Donovan join a rebel movement with some friends, after Damien’s failed attempt to escape to London to become a doctor, and after British soldiers killed a very good friend of his. The group is the start of the Irish peoples rise against the British invasion, and many people starts joining groups just like theirs. They get caught by the British, and Teddy gets tortured by pulling out his nails, to make him say names, but he doesn't reveal his secrets to anyone.Afterwards they fetch Damien in. The â€Å"boss† threatens to kill Damien if he does not tell him about who helps them, but Damien is silent and gets thrown back into the cell. The young soldier who were supposed to shoot Damien helps them escape, but since he has no key to the last cell, three of the captives get left behind. The others escape in a horse drawn carriage and stay in a small house while Teddy recovers. When Teddy is ready to travel again, they go to some reliable friends to live for a while.Here they find out that one of Damien’s oldest friends Chris Reilly, a young guy who worked on a British farm to earn money to his family, was the one telling on them, and got them sent to jail. They receive orders to kill both Chris and Sir John, and Damien shoots them. Later he talks to his sweetheart, Sine ad ni Shuilleabhain, about the shame in facing Chris' mother. After IRA's defeat on a British convoy, another detachment sets fire to Sinead's house as payback, and shaves her head while pointing a gun at her. Damien and the others see it all from behind a hill, but there are nothing they can do about it.The British are too many. When the British leave, Sinead is still deeply in shock, and while Damien comforts her, a messenger arrives with the message of a formal ceasefire between Britain and the IRA. The whole village celebrates, but not for long, because they find out about the Anglo-Irish treaty, and the IRA divides in two groups. Teddy is done fighting and accepts the treaty. He and his allies start patrolling in Irish Army-uniforms. Damien and his friends will not accept the treaty and joins the Anti-treaty IRA.Damien gets caught and his Anti-treaty friend Dan was killed in their attempt of stealing weapons from the British army. Characters Damien is a newly graduated doctor f rom college. You can see he is a recent graduate because in the film he is relatively young, and refers to himself as: Medical graduate from college. His brother named Teddy. Individually, they represent a position in relation to how Ireland should be free – Damien will fight through political means, and Teddy will struggle with violence. Which is typical in societies with war, there will always be different opinions on how to solve the conflict.

Effects of Parents Working Abroad to the Scholastic Performance of Their Children

This study is made to understand the performance, specifically the academic performance, of students without the guidance of their parents or having absentee parents. In studying, parents are important to help guide, teach and lead their children because a child need supports from their loved ones and also discipline to be motivated.It is a parent’s responsibility to take care of their children, it is hard for a student to have no one to guide them especially in their studies because as a student you still need someone to teach you and it is best to learn from you parents. Now-a-days a lot of students live without parents due to certain reasons and in some research it is said that this truly affects the child not only psychologically but also socially and academically. In the University of St.La Salle, there are a number of students with absentee parents (single parent or both absent) and this is why the researcher decided to come up with this study. The focus of this study is not only present inside the campus of the University; it also exists in other schools, other places, other countries or even the whole world. In the world today people cannot avoid this situation maybe because of life difficulties or maybe because of other circumstances.Some reasons why this happen is due to financial problems like parents need to go abroad or leave to look for money to enable to support their family an example are the Overseas Filipino Workers (OFW), another is separation (Divorce or Annulment) of parents which sometimes results to single-parenting and one more example is the death of a loved one. Because of the interesting topic and common issue, the researcher desires to enable this study for people to be aware of this certain problem that students with absentee parents are going through and how it affects their academic performance. Statement of the Problem