Yeast Fermentation Lab Report Sample

Yeast Fermentation Lab Report Paper In this lab, the purpose is to measure whether the changes of substrate concentration will affect the rate of anaerobic respiration. Because the rate of reaction refers to how quickly the reactants are used up or how quickly the products are formed, one method is to measure the volume of gas given off, the more gas given off per time interval results faster reactions. Question: Will the changes in substrate concentration affect the rate of anaerobic reaction? Why or why not? What are the independent variable and dependent variable in this lab activity? What are some other controlled variables? Hypothesis: If substrate concentrations are changed, then as the concentration increase, the rate of anaerobic reaction will also increase, because the increase of the reactant concentration means there are more reactant particles, and there is a greater chance for these particles to collide and let reaction happen. The independent variable is the concentration of the substrate, and the dependent variable is the one will be measured, which is the volume of gas. The controlled variables are the temperature, the amount of yeast and water. Materials: Three envelopes of active dry yeast Water Sugar Three 500 ml bottles Three Balloons (Medium-sized) Measuring Cups Measuring Spoons Thermometer Measuring Tape. Procedure: 1) The room temperature water was prepared and measured by using thermometer. 2) The three bottles were labeled 1. 5 ml sugar 2. 10 ml sugar 3. 15 ml sugar 3) 150 ml of room temperature water was added to each 3 bottles 4) One package of active dry yeast was added to bottle labeled ml and solution was swirled. ) 5 ml of sugar was added to the solution and a balloon was placed over the opening of the bottle to minimize the loss of any gas from the yester. 6) The tape was used to measure gas accumulation in the balloon after 1 minute. Measurement and qualitative observations were recorded. 7) The gas accumulation in the balloon was measured and recorded at one minute intervals for a total of 10 minutes (qualitative observations were included) 8) One package of active dry yeast was added to the bottle labeled 10 ml sugar and solution was swirled by rod gently. ) 10 ml of sugar was added to the solution and the balloon was quickly placed over the opening of the bottle to minimize the loss of any gas from the system. 0) The tape was used to measure gas accumulation in the balloon after Minute. Measurement and qualitative observations were recorded. 1 1) The gas accumulation in the balloon was measured and recorded at one minute intervals for a total of 10 minutes (qualitative observations were included) 1 2) The 8-11 steps for each of the remaining bottle was repeated, the sugar concentration was adjusted accordingly. We will write a custom essay sample on Yeast Fermentation Lab Report specifically for you for only $16.38 $13.9/page Order now We will write a custom essay sample on Yeast Fermentation Lab Report specifically for you FOR ONLY $16.38 $13.9/page Hire Writer We will write a custom essay sample on Yeast Fermentation Lab Report specifically for you FOR ONLY $16.38 $13.9/page Hire Writer Observation: The bottle with higher concentration of sugar tends to produce more carbon dioxide. After 10 minutes, The ml/10% sugar bottle produced carbon dioxide, which occupied the balloon with 4. Inches, while mi/3% sugar bottle only released carbon dioxide that occupied 2. Inches. Results: Concentration (ml/ml) Carbon dioxide produced/ 1 min (Inches) Carbon dioxide produced/mains Carbon dioxide produced/l Onions 3% 0. 0125 1. 1875 2. 25 6. 7% 0. 025 2. 0 3. 3125 0. 0625 2. 24 4. 75 Graphs: Discussion: This lab was designed to prove whether the concentration of the reactants (sugar) would impact the rate of reaction. There are three patterns of the results. ml sugar/ ICC/2. Inches, ml sugar / ICC 13. 1 Inches, ml sugar/ICC/ 4. Inches. According to the statistics, the bottle with highest concentration of bottle produced carbon dioxide that accumulated 4,375 inches of the balloon, compared to ml sugar bottle that only accumulated 2. Inches. The rate of fermentation will increase as the concentration of sugar increase. In fact, a reaction only occurs when the particles collide with energies greater or equal to the activation energy, so the increasing number of particles means the particles will collide to each other more often, and the kinetic and thermal energies will also increase Therefore, the hypothesis is accepted. There might be some sources of errors, which may occur in the procedures, the first concern is about the controlled variables, temperature does impact the rate of reaction significantly, so its necessary to make sure that temperature of the water is constant.

Capital Punishment Is it meeting its objectives essays

Capital Punishment Is it meeting its objectives essays Capital Punishment: Is it meeting its objectives? Is capital punishment meeting its objectives? Capital punishment is being applied to deter crimes that involve homicides and to punish the criminals who commit such crimes. Capital Punishment is not carrying out their intentions in a positive form. On the contrary, Capital Punishment is putting many criminals to rest in ways in which many consider to be an atrocity. Society understands that criminals have to be punished for their crimes, but should they be punished by such crucial means that occasionally give a negative impact to the public. This document will relate to, how the system of capital punishment gives the wrong idea to the public, why evidence shows that deterrence doesnt have a huge role in homicide crimes now in days, how does the system of capital punishment give a negative concept on certain points, how discrimination also applies in the system of capital punishment, how does the system of capital punishment, in a certain way, breaks the rights of humans. This paper will prove that capital punishment is not meeting its goals and objectives. The system of capital punishment gives the wrong idea to the public including the young minds of children. Justice occasionally asks for homicide crimes to be paid for by death, using the phrase paid for, which gives two ideas. One, paying with his or her life as if the criminal is debt with the law stating that it is acceptable to murder a person if the person is in debt with someone. Two, showing a sign of revenge as in saying: Ill make you suffer for that(Hugo 272). Capital Punishment provides, to the eye of the public including children, an idea that revenge is not an evil or terrible action. This idea goes against the morals that parents and society has given to children and to themselves as well. This picture of revenge can cause any person in society to kill another person because of reve...

Strategic managemet practices within Construction Industry Essay

Strategic managemet practices within Construction Industry - Essay Example The changing business scenario calls for change in ways of doing business. Strategic management is one of the most vital aspects of a business firm. In order to ensure sustainable growth and development of the business firm, the transformation of the inculcated strategies have become indispensable. The spectrum of the subject of strategic management is too broad and the research scholars have often debated over the definitions and the implications of the discipline. This essay encapsulates the various schools of thoughts in the domain of strategic management and tries to integrate the literature with the real estate industry of Dubai to find out the implications. The success of any business largely depends upon the effective formulation and implementation of strategy. In the ancient times, the word ‘strategy’ was used in the battles. According to the renowned management scholar Henry Mintzberg, the complex process of strategy could be broadly classified into ten schools of thoughts. The different approaches to strategy are as follows: The Designing School – The designing school of strategy is one of the oldest schools of thought in the domain of strategy formulation and implementation. It basically takes into consideration the internal factors and the external environments of the business. SWOT analysis is one of the widely used strategy tool according to this school of thought. The basic model commences with the external and the internal appraisals and then focuses upon the strengths and the weaknesses of the organization along with the opportunities and threats of the environment. The strengths and the weaknesses yield to distinctive competitiveness while the key success factors can be arrived from the opportunities and the threats. The key success factors and the distinctive competitiveness along with managerial values and social

An analysis of the Caravan industry in Hull, United Kingdom Essay

An analysis of the Caravan industry in Hull, United Kingdom - Essay Example Static caravans are used as holiday homes and they are kept stationary in various places. All these options available for holiday venture and thus individuals must make wise decisions depending on their needs. Most of the caravans are used on holiday places. In the United Kingdom, there are various holiday places where caravans are used. The most popular ones are Cleethopper, Skegness, mablethorpe, and hornsea. Caravanning activities are very popular in these places. Most of these places are found in Hull and that is why hull has become very popular with caravanning. Moreover, there are various caravan-manufacturing companies in Hull. The caravan manufacturers in hull include Willerby Holiday Homes Ltd, Burstner Ltd, Corona Caravans Ltd, and Coachman Ltd. Among these manufacturers, the major ones are Willerby Holiday Homes Ltd and Corona Caravans Ltd. The reason for this is the large market share the two companies have in the caravan industry. As showed above, Hull has several caravan manufacturers. Some manufacture static caravans while others manufacture movable caravans. The company that is popular for manufacturing static caravans in Hull is Willerby Holiday Homes Ltd. Corona Caravans Ltd on the other hand is very popular in Hull for manufacturing movable caravans. The models made by different manufacturers vary both in shape and in characteristic. The reason why the companies in this industry try do this is to increase their competitiveness in this volatile market. Productions of caravans that are different from those of other companies convert the competition in this industry to an indirect. This promotes the survival of these companies in the caravan industry. Caravan industry is the greatest employer in the United Kingdom offering more than two percent of the total workforce. The employees employed in this industry undertake various responsibilities from management to

Land Law Essay Example | Topics and Well Written Essays - 2250 words - 1

Land Law - Essay Example 'A vendor must be able to prove that he is entitled to the land before he can pass good title to a purchaser. Initially, such proof was provided by the production of the title documents to the land, i.e. the conveyances or leases. The vendor had to be able to show the chain of ownership for the last thirty (now 15 years).And each time the land was sold, all these documents had to be examined under the LRA 2000 a single register entry is substituted for the series of title deeds as proof of titles, and a prospective purchaser need only examine this registry entry.Theodore Rouff had laid down three basic principles of Land Registry. One among them is the mirror principle which states:â€Å" the register of title reflects accurately and completely beyond all arguments the facts that are material to the title†. In simpler terms, it can derive that this principle proposes the fact that the register of the title is the mirror which reflects accurately all the current facts and figur es those are material to the title. However, there are few exceptions to this fact. Other than these exceptions the title is free from all adverse burdens, rights, and qualifications unless they are mentioned in the register. Overriding interest can be described as one of the most an important exceptions to the mirror principle.Overriding interests: Definition: These are defined in s3 (xvi) LRA 1925 as: ‘all the encumbrances, interests, rights and powers not entered on the register, but subject to which registered dispositions are to take effect’... Initially such proof was provided by the production of the title documents to the land, i.e. the conveyances or leases. The vendor had to be able to show the chain of ownership for the last thirty (now 15 years).And each time the land was sold, all these documents had to be examined under the LRA 2000 a single register entry is substituted for the series of title deeds as proof of titles, and a prospective purchaser need only examine this register entry. Theodore Rouff had laid down three basic principles of Land Registry. One among them is the mirror principle which states: " the register of title reflects accurately and completely beyond all arguments the facts that is material to the title" (wikipedia)1. In simpler terms it can derived that this principle proposes the fact that the register of title is the mirror which reflects accurately all the current facts and figures those are material to title. However there are few exceptions to this fact. Other than these exceptions the tile is free from all adverse burdens, rights and qualifications unless they are mentioned in the register. Overriding interest can be described as one of the most important exception to the mirror principle. Overriding interests: Definition: These are defined in s32 (xvi) LRA 1925 as: 'all the encumbrances, interests, rights and powers not entered on the register, but subject to which registered dispositions are to take effect' Meaning: In simpler terms overriding interest can be defined and determined as the interest which override. It is liable on the purchaser to inspect the land and make inquiries as there are few dispositions like overriding

Technology In The Hospitality Industry

Technology In The Hospitality Industry Introduction This document explains the technological change which has happened in hospitality industry and in particular hotel industry. The impact of information technology in hotels is quite significant. It has not only given people knowledge as what to seek when looking for a hotel but also a whole preview as what is available in the market. This whole revolution of information technology has changed both the industry and the consumer. Industry has to become more transparent and competitive in order to satisfy customer needs. One needs to keep in mind the enormous variability of the technology rather than assume its determining powers. (Poster, 1995) Information technology is an inevitable part of any organisations functionality. If an organisation seeks to progress in industry then it has to be competitive and up to date in its technological needs. In a world wide technology survey (Hensdill, 1998), hoteliers and other consultants explained how the hotel industry lagged far more behind in terms of automation than other industries. This document will explain what has changed hotel industry from technological perspective and what the demands of consumers are in post modern era. 1.1 Claridges Hotel Claridges hotel is situated in Mayfair, in the heart of Londons west end just a few minutes walk from the shops and boutiques of Bond Street, South Molton Street and Oxford Street. It has 203 rooms including 67 suites. The Reading Room restaurant and The Foyer Designed by Thierry Despont. The Fumoir The intimate, candlelit bar is a push, sophisticated place to enjoy cocktail. Claridges Bar designed by David Collins plays host to Londons movers and shakers. (www.claridges.co.uk) The most important change in recent times is Gordon Ramsay at Claridges restaurant head by Head chef Steve Allen. It offers finest dining in London, celebrating flavourful combinations of the freshest ingredients which is designed by Thierry Despont it is sumptuous and elegant, but intimate. (www.claridges.co.uk) Claridges hotel has always been considered as living in modern era but very famous in royalty and celebrities for its iconic image. But in recent years there have been many changes which has mixed modernism and post modernism in Claridges and this is why author thinks it is the best example to show how information technology has had its impact on Claridges. 1.2 Claridges Hotel Website Claridges website provides facility to both its customers and partners in order to book hotel rooms, table at restaurant or for afternoon tea. Online presence of Claridges hotel is one of the main examples of post modern era. Now any type of customers can just go online and book room for them. Two or three years ago trying to find hospitality IT vendor with an e-mail address, never mind a website, were an almost futile search (Frew, 2000). There were many hotels which were still on the old phone/agent booking system. Now agents have live database in which they can see when to book and Claridges gets these bookings automatically. Dr. Martin Peacock argues that the systems currently being implemented in the hospitality industry emphasise the controlling side of technology: they provide performance measures; they work to restrict the options of both line managers and staff. As he suggests as well that this to be the cause for the irrelevance of management. 1.3 Gordon Ramsay at Claridges Restaurant Celebrity Chef Gordon Ramsay has his own restaurant in Claridges which is headed by Chef Steve Allen. In todays technology revolutionised era, it is very important to have someone famous to boost the brand. Most of the people know Gordon Ramsay through TV, newspaper and media and having his name with Claridges is key to enhance its brand name. People not only take it as a typical hotel but also a place to spend afternoon and dine out. According to Cline (2002) Hospitality ebusiness is destined to play an increasingly significant role and will have profound impact on the way hospitality business is conducted in the future. Literature 2.1 Research Methods There are various ways to perform research in order to understand technological requirements and changes in Claridges hotel. Dr. Martin Peacock has laid down three fundamental rules in order to choose and research on choice establishment. First, he suggested that it should be of interest of the author, secondly the fulfilment of the criteria of sufficient secondary data which is deemed possible. Finally, a possibility of primary data being available so that core reasons and suggestions can be presented in shape of an argument. This primary data can either be collected by talking to choice establishment or its customers. 2.1.1 Observations In order to understand and feel technological changes in Claridges, author visited the hotel himself and had afternoon tea in the hotel. Author also visited Gordon Ramsay restaurant and saw their seating plan and menu for customers and also understood how customers are being booked at the restaurant. Author also visited halls and visited bedrooms to understand and feel the same which a customer feels. Author understood that online customer booking facility is quite famous among customers due to ever changing consumer demands and post modern era. Claridges also provides online facility to its partner companies/agents to book for rooms/restaurants. 2.1.2 Interviews One of the primary research techniques is to interview the owner or people working in the choice establishment. It is also very important to take interview from customers so that proper analyses can be done. Author tried to book interview with IT staff of Claridges hotel but the concerned person in IT department was not available. So author has relied mainly on observations and secondary data. 2.1.3 Online Sources Main online sources used are hospitality journals available online, website of Dr. Martin Peacock, Claridges website and google search. 2.2 Limitations It was not possible to conduct survey with customers as Claridges does not allow external person to conduct any questionnaire survey with its customers without prior permission from higher management. It was not also possible to take interview with staff of claridges who can give insight about Claridges IT performance except few observational meetings with receptionist just to understand the functionality of basic information systems. Impact of Technological Innovation Technology has often been used as an instrument of control and the term itself has a link with the use of tools to control inanimate objects. Possibly the best illustration of the use of technology to control people is Zuboffs (1988) example of Benthams Panopticon. Here a prison is designed with glass walls and corridors radiating out like spokes from a wheel. The concept is that these corridors can be controlled by one guard situated at the centre of the wheel. The technology (in this case glass walls, a rotating chair and innovative design) is used to control the inmates. This is not an image totally distant from modern information systems within tourism and hospitality. (Chapter in Information and Communication Technologies in Tourism (edited by D.Fesenmaier), Springer, Wien, 2000) (Cultural tourism product emphasising on information and infrastructure, by Daniela Freund De Klumbis Wil Munster in Developments in the hotel industry: Design meets Historic Properties) Sector (significance of under ANOVA 0.000). Hotels had 68.6% in the enthusiastic user category, whilst restaurants could only count 41.9% in this group. (Martin Peacock, 1994) Modern information systems privilege a vision of technology which has close links with Benthams glass prison. In the NEDC working party report on competitiveness in tourism (1992), TGI Fridays use of technology to provide control and monitoring systems, is listed under Case Studies Best Practices. The same report also praises McDonalds use of systems. Baker et al (1998) suggested that the EPOS system developed for Bass Taverns removed the uncertainties of operative fraud and the black economy for public house managers. (Chapter in Information and Communication Technologies in Tourism (edited by D.Fesenmaier), Springer, Wien, 2000) This systematic standardisation of the hospitality product provoked a counter-movement inspired by consumers searching for hotels with unique or sophisticated and innovative characteristics, called boutique, design or lifestyle hotels. In the beginning of the 80s of the last century the term boutique hotel swept through the market and was used to describe unique 50-100 rooms properties, non chain-operated, with attention to fine detail and individual decoration in European or Asian influenced furnishings (literally a boutique as opposed to a department store). Sophistication and innovation explain the growth of the design and lifestyle hotel niches. In order to employ a generic term for these new niches, we will refer hereafter to the boutique, design and lifestyle concepts with the term lifestyle hotels. Being independent enterprises, lifestyle hotels join voluntary groups (membership affiliations, consortia) in order to benefit from the advantages of chains especially global marketing and promotion services, common packages and international reservation systems without having the disadvantages of chain box hotels like absence of management autonomy, architectural uniformity and standardized operational procedures (Yu, 1996; Andrew, 2001). Examples of these voluntary groups are marketing and sales reservation networks (e.g. SRS World Hotels) and free alliances. The confrontation of box and lifestyle hotels by means of Kotler ´s product levels shows clear differences between both concepts. On the core and facilitating product levels, box hotel companies present savings in building and staff costs due to the standards of performance as a major advantage to the hotel operator. In the marketing policy, the uniformity of the concept and the strong recognition of the brand are used to influence the consumers choice. Commoditization generates, within traditional segments, a feeling of security and familiarity. For the widely-travelled tourist, however, the stay in a box hotel turns into alienation and anonymity. Many of them share the experience of awaking in a hotel room while asking oneself: Where am I now? This negative guest experience, caused by impersonality, predictability and boredom, has led to an important loss of clients and turnover with box hotel companies. Table below shows us, by means of a confrontation matrix, the hotel guests main differences in choice criteria (Naber, 2002). BOX HOTELS LIFE STYLE HOTELS Demands quality guarantee Expects quality given the high quality level of lifestyle hotels Minimum standards Exceeding standards No annoying surprises Surprise-adventure-history Experiences are sought outside the hotel The hotel stay is an experience in itself Recognition of the product Recognition as a guest To feel at home by means of the hardware To feel at home by means of the software Reliable unique selling propositions Really unique selling propositions Familiar with the brand image Search for a specific identity (By Daniela Freund De Klumbis Wil Munster in Developments in the hotel industry: Design meets Historic Properties) What is key component to drive todays hospitality industry? Information technology is the key component which is driving hospitality industry. It has already revolutionised hospitality industry in post modern era and now it is driving it as major decisions are being taken and are based on Information systems provided by IT. Claims of overall increases in productivity caused by increasing use of information technology are difficult to justify empirically both at the local and the global level. US improvements in productivity can be linked directly to computer manufacturing (Anonymous, 1999) with productivity growth in other sectors stalled or falling. Landauer (1995) reported Roachs findings that information workers in the US (1960-87) had seen no increase in productivity. Martin Peacock and Humphery Shaw, (1996); Bytes and Bias suggests in this paper that the specific issue of the attitudes to new technology in the hospitality industry. Yet, outside the specific question of the industry, society too illustrates very ambivalent attitudes to new technology. One of the best illustrations of this is the Unabomber debate. The Unabomber is an American mail bomber who has attacked pro-technology targets (principally academics) over the last 18 years. Last year his manifesto was published in the Washington Post and other American publications (Anonymous, 1995). Technological change defines the horizon of our material world as it shapes the limiting conditions of what is possible and what is barely imaginable. It erodes taken-for-granted assumptions about the nature of our reality, the pattern in which we dwell, and lays open new choices. (Zuboff, 1988) New technologies do not spell the end of traditional technologies. The synthesiser has not replaced the piano. Each has their traditional and contemporary roles to fulfil. However, the advent of the synthesiser has effected the way in which we see and use the piano. It is something different to what it was. (Biggs, 1991) Tiles Oberdiek suggests in 1995 that modern technologies in short, behave like ecosystems. When we intervene here, unexpected consequences pop up there. As Tiles Oberdiek suggests in 1995 that on the other hand there are people who have become deeply pessimistic as a result of observing the path of so called technical progress. As they see it, we are strangely impotent in the face of, indeed are enslaved by, a pervasive technology that, ironically, we ourselves have made. Belonging to the primary tourism enterprises, the hospitality industry is an essential component of the cultural tourism product. Hospitality products need to fulfil customers needs on several levels (Kotler, 2003): (a) The core product answers the basic question: what is the buyer really buying? It refers basically to the benefits provided by the hotel to the consumer and not the features, e.g. room comfort and convenient location. (b) Facilitating products are those services or goods that must be present for the guests to use the core product, e.g. bellboy in a luxury hotel. (c) Supporting products are extra products offered to add value to the core product and help to position it through differentiation from the competitors, e.g. full-service health spa. (d) The augmented product includes atmosphere and customers interaction with the service organization and each other, e.g. lobby socializing. The augmented product is an important concept because it is in this level were the main differences arise between the various hospitality concepts, e.g. atmosphere created by focus on lightning, marriage of textures and colours to please the senses. How Technology works in Claridges? The expansion of the international hotel chains, in their vast majority, was accompanied and made possible by a process of standardisation and commoditization. Technological innovation has had huge impact on this expansion. Research data, which hotel chains keep and also have track record of ever changing customer needs is really important in order to expand the hotel chain as well as keeping an iconic image in the market. Claridges hotel has uniqueness which is to keep itself as one and only one hotel. It is part of group of hotels which is called Maybourne Hotel Group who has three big hotels (Claridges, Connaught, The Berkeley) in their portfolio and few other hotels internationally. Customers like to book online using Claridges website. Travel professionals in tourism industry also have online access available through website where they can make bookings on behalf of their customers. Booking online provides facility to customers to request anything extra they want to the hotel and that will fulfilled. Due to recent trend in technology and use of internet has changed the old perspective of booking via phone. A customer can book anywhere while sitting in airport or in a cab and as soon as they arrive at the hotel, everything is ready for them. It is very important to show in this document what are the strengths, weaknesses, opportunities and threats which are being faced by Claridges. This analysis shows this data using SWOT technique which can be applied to other life style hotels as well and will give sufficient information in order to take the required decisions. SWOT Analysis of the Claridges hotel Strengths Weaknesses Well-defined concepts with an unique identity and a modern character, taking into account the four levels of the hospitality product. Need to re-adapt constantly to the fast changing market demands. Diversity in guest experience. In some cases, hotel becomes the cultural attraction in itself Larger hotels groups cause lifestyle-fatigue through over-branding Low costs of soft branded distribution by the sharing of costs of distribution, technology and purchasing Low profitability as compared to box hotels Autonomous control over operations by the hotel itself, allowing the personal expression of passion for hospitality High maintenance and staffing costs Opportunities Threats Emergence of new soft brand distribution models: organization of independent hotels (e.g. Design Hotels Resorts) Global chains dominate supply through acquisition and development. They practise brand management across multiple brands (economies of scale) Design is becoming an element adopted by the various hospitality products (e.g. Accors backpackers concept Base) Emergence of low service stylised concepts or imitators Create programs that allow customers to spend all their money Aggressive down-pricing by box hotel chains to retain market share Needs and wants of the post-modern consumer: quality tourism, traditional hospitality, personal approach, sustainable hotels, the brand as a self image, diversity of experiences Familiar with travelling, nowadays consumers expect value and quality for their money. Effective use of Customer-Relationship-Management databases and customer-choice-modelling experiments can allow hospitality establishments to personalize products and services thus increasing satisfaction, retention and loyalty. Good informed and critical consumers Use of co-branding synergies with other lifestyle brands as the allocation to an existing Claridges brand name enables a quick transfer of the hospitality product values and contents to the client (e.g. Gordon Ramsay at Claridges Restaurant) Because of the unpredictable buying behaviour of the post-modern consumer, brand loyalty is difficult to achieve. Many consumers can no longer be easily segmented on the basis of education, income, social class and geographic origin. Utilisation of opinion leaders in the segment addressed and of the power of famous influencers (e.g. Famous hotel for George Clooney when he is in London) The consumer is wary to media, makes his choices and can hardly be influenced. ICT solutions for one-to-one marketing High cost level of ICT-investments Development of websites that convey the types of pleasurable experiences promised by the hotel and ensure pleasant browsing experiences High complexity of the global distribution model Conclusions By using the research methods and proper use of literature, it is quite apparent that technological innovation is inevitable and in hospitality, any establishment who does not believe in this will be out of the industry in no time. It is and will always be the case of being more innovative and creative in information technology and more strategic decisions are being taken by using proper IT research methods. It is imperative to keep up to date information systems in place if to succeed in the market is the goal. In future, it will not only the case of looking good and be more hospitalise but also to use core hospitality techniques along with good knowledge of customer needs. This knowledge can only be gained if proper information system is in place. Author believes that customer should have the power to customise the facility according to his/her needs. Hotel should accommodate customer and help him/her to customise as per requirement. This can only be done if hotel has sufficient information available which covers all expected and legitimate needs of any customer. Cline (2002) as well as Peacock (1995) point out the industrys slow and measured approach to IT and to innovation generally. But as the sophistication of technology increases (e.g. Fisk, 1999) it was suggested that a more organic or humanistic approach to IT is needed to make the technology more useable to the organisation, employees and customers. Effective innovation appears more at the operative level, at the point of sale. Creative problem solving, product remodelling, and effective marketing have been encouraged by technological change in other industries. New modes of service delivery have grown directly from the potential of new software (Barras, 1990). It is the imaginative coupling of new technology with new services and new modes of organisation which represents its real potential. (Martin Peacock Humphery Shaw, (1996); Bytes and Bias) Competition is fierce on the international hotel market and imitation of successful concepts is a proven method to attract new target groups. So it is no wonder that many of the ingredients which contribute to the lifestyle hotel experience, have been adopted by box hotels. Glocalisation, the combination of globalisation and localisation, has been introduced as a leading principle in marketing policies of chain hotels. In promotional campaigns of box hotels, the role of local culture as component of the hospitality product is highlighted by means of slogans like Think locally, act globally (Hilton Hotels) and International standards, local flavours (Claridges). While ten years ago design and style were unique selling propositions, nowadays they are minimum requirements to attract the sybaritic post-modern guest. Large hotel groups are even causing lifestyle-fatigue through over-branding and, at the same time, the number of low service stylish concepts is increasing with design becomi ng an element adopted by various hospitality products, e.g. Base, the backpacker concept of the Accor group. In this competitive struggle, the cornerstone of success for the lifestyle hotel product will be to pursue to satisfy the fast changing needs and wants of the post-modern consumer by offering an inimitable individuality and a full-balanced hospitality experience. The effective use of customer-relationship-management databases and one-to-one marketing actions has to be strengthened in order to be able to personalize products and services, thus increasing satisfaction, retention and loyalty. The quality of the staff will continue to be a key success issue because the lifestyle traveller seeks more than advice or recommendations. Hotel employees should not only be trained to manage the information exchange, but also be required to match guests to experiences. To perform such a consultancy task, they are expected to be informed about the hospitality product itself as well as its cultural environment (Freund, 2002). Furthermore, hospitality employees will be required to possess commercial skills based primarily on making the most out of each customer transaction by creating experiential programs that push the guest to spend the greater part of their money at the hotel. It should be noticed in this respect that consumers see food, accommodation and culture merely as elements of a greater whole relating to a total experience. Because of this, a relevant opportunity for lifestyle hotels, from a marketing perspective, consists in co-branding the property with a leading brand outside the tourism industry, e.g. fashion designers, retail companies, lifestyle brands. As the allocation to an existing brand name enables a quick transfer of the product values and contents to the client, co-branded hotels (e.g. Cerrutti, Armani and Bulgari Hotels) have a competitive edge in penetrating the market. However, co-branding in the hospitality industry requires a profound evaluation of both brand partners strengths and weaknesses, a strategy for the long term co-operation and, above all, a prudent implementation. References Freund de Klumbis, D. (2002), Seeking the ultimate hotel experience, paper originally presented at the XIIe International Leisure and Tourism Symposium ESADE-Fira de Barcelona, Barcelona, April 2002, and published in Gestià ³n en H, No. 11, May-June 2003, pp. 58-76. Naber, T. (2002), Chain or independent: box hotel or boutique hotel? lecture given at the Eurhodip Conference 2002 Hospitality Management in Europe: Moving into a New Dimension, Maastricht, May 2002. Andrew, G. (2001), Evolution of tourist offers: the importance of an individual hotel experience in an independent hotel chain, lecture given at the Eurhodip Conference 2001 The Hotel and Catering Trades for Employment and Economic Development in Europe, Venice, November 2001. Peacock, M., Information Technology in the Hospitality Industry, Cassell, London, 1995 Smith, T., Does Technology Drive History, The MIT Press, London, 1994 OConnor, Peter Using computers in Hospitality, Cassel, 1996. `Bytes and Bias: Technophilia in technology writing, (refereed conference paper for `Hospitality Information Technology Association Worldwide Conference, 1996). Ms. Rita Fernandas (2010); observations during meetings held with Ms. Fernandas, a receptionist at Claridges hotel. Online Sources: www.claridges.co.uk http://www.maybourne.com/page.aspx?id=4458 http://www.maybourne.com/uploadedFiles/Claridges/About_the_hotel/Claridges_London_English.pdf http://www.maybourne.com/uploadedFiles/Maybourne/Supplementary_Navigation/Travel_professionals/Downloads/Group_Guarantee_UK.pdf http://www.avlk87.dsl.pipex.com/martin/hospital.htm , (Hospitality managers who love computers too little?) by Dr. Martin Peacock

Life without friendship? Is it Possible? Essay -- essays research pape

Life is more rewarding with friendship. Every day is a chance to meet someone new. It does not matter if you're at school, work, or just out running around, people are everywhere. Whether you get along with them or not is your choice. In my experiences, I have found there are three different types of friends that help your life run more smoothly. Many of us meet a good number of friends though work. These would be what we call your â€Å"work friends†. The more friends an individual has at work the better off that individual is. Often times, fellow employees will help when you're falling behind in the work schedule. With their plans permitting, they will cover or trade a shift for you if something comes up and you need the day off. When times get tough and your boss is riding your butt, fellow employees will often back you up. Friends at work, make the load a lot less troublesome and stressful. No one likes to go to a party by themselves. This is where your â€Å"social friends† step in. They are the best solution to having a great time in a strange place. There's no commitment involved; just call them up and go have a good time. Conversation is never a bore with a social friend, because they're only around occasionally so there's a lot to catch up on. Another good thing is that they are always willing to take the wheel when you are a little tipsy. Friends don't let friends drive drunk. For the most part, social friends are there when you need them and out of the way when you don't. ...