The Chisholms Kitchen

The Chisholms Kitchen Task 2 a A description of kitchen workflow, with a diagram to analyse workflow in â€Å"The Chisholms† kitchen. Workflow can be defined as It can be described as the progress (or rate of progress) in work being done. In the kitchen terminology it is the sequence of operations incurred in the processing of materials or (performing of essential functions) is called the flow of work. Conventionally, a good workflow in a kitchen means that materials and staff will move smoothly from the stores through preparation areas into cooking sections and then to the servers and the guest tables. Similarly, the dirty items will move back from the guest tables to wash up and back to the servers. http://www.expresshospitality.com/20060215/management08.shtml The work is always divided in the different sections and each section are joined into a layout and should follow a certain rules relating to the delivery (end product) Is know as the flow of work. Such flow of work is a natural and logical sequence that provides an ease of operations in the processing of materials i.e., food materials or doing of work. The need is to identify factors that make professionals achieve work with minimum movement and well within limited time. The basic crux of good designing is the intrinsic information of space (or would-be-kitchen) that should give optimum benefit. http://www.expresshospitality.com/20060215/management08.shtml For example for a small business its owner can manage his business freely but for a bigger restaurant it is necessary to have a clear work system that indicates the duties of each employee. For instance the reception takes care of the customers on arrival and guides them to the table. The waiters takes the order, the kitchen prepares the food and waiters later serve the process continues until the customers left the restaurant. In a restaurant in the kitchen has its own set of operations and a workflow to successfully carry out these tasks. The primary stage in design of workflow is to identify the work centre, which will exist in any kitchen There are two stages that help in making a workflow Identification of the work centre Production layout Production layout Product layout the equipment used in specific food production Process layout the technique of cooking is used in production http://zalite.org/resources/_wsb_488x367_kitchen+concept.jpg Lets take an example of fish and chips in a fast food outlet. Product layout where work centre where specific food product is made by using own equipment process for example; chilling fat fryers. Process layout where work centre perform a particular process for example; frying, chilling In kitchen operations the workflow systematically starts right from the receiving of materials to storage of materials, to preparation, to preparation to finish holding to service, to dish washing and pot washing and other cleanup to garbage disposal of the leftover materials that cannot be used. The stages of the workflow are closely linked to the central points of food safety management system. While working in the kitchen the equipment needs the minimum worker attention and the materials and tools should receive minimum handling. Kitchen space should allow service operations space in order to work and keep things. There should be maximum utilization of space and equipments should be achieved through the proper workflow. At all times the quality control must be sought at all critical points and minimum cost of production should be sought. WORKFLOW (SEQUENCE OF OPERATIONS) The Chisholm hotel is currently operates on a cook-fresh method of food production. The ordering is done by word of mouth and fresh food items are delivered thrice a week. All the food items are issued as and when required the Chisholm hotel is undergoing the refurbishment program to increase its conference and banqueting services. As if now the Chisholm kitchen consists of a chest freezer, a walk in chill room and a small store facility. Proper Workflow always aims to minimize the criss-crossing and back tracking between the sections. Effective workflow help in a prompt, effective, smooth production and service with the minimum expenditure of worker time and energy. Reduces the time incurred in delays and storage of materials in processing and serving. Ensuring workers and materials should travel minimum distances. Ordering At present ordering is done by the head chef over the telephone. All the food items are ordered as and when required the communication mishap leads to unnecessary chaos. As this method of ordering involves no paperwork or use of any computer software, it states that there is no formal records are maintained while ordering. Receiving Fresh food items are delivered three times a week as ordered by the head chef. All the receiving is done y the store person with the help of a storekeeping assistant. Storing The Chisholm hotel is equipped with a small dry store facility a walk in chill room and a large chest freezer. When the food items arrives at the Chisholm hotel it is stored in the conventional fridges and frozen item is stored a chest freezer. Issuing All the food items are issued as and when required. There is one storekeeper full time and a storekeeper assistant working part time. The store person does the issuing. Preparation All the mise-en-place and other preparations before actual cooking is done takes place in this section and this section is connected with pot wash as every food preparation requires a constant supply of clean kitchen equipments. Cooking At present â€Å"The Chisholm† hotel is operating on a cook-fresh method of food production. This section is very well connected with the pot wash for the constant supply of clean kitchen equipments and utensils. A proper system of waste removal is done from preparation and cooking section to prevent any contamination of food. Service of food As soon as the food is prepared it is ready to be served. The food service is done immediately to the customer. Task 2b Identification and brief explanation of factors that may influence the workflow in a hotel kitchen Techniques used for preparation of workflow Identification of work centre Techniques used for work centre Equipments used Production process Staff required An effective workflow design and its proper implementation always help to reduce cost and increase efficiency in the kitchen. Layout of kitchen Availability of raw material (seasonal/frozen) Planning of menu Equipments in use Service operation style Production system in use Number of covers served Employees / training Budget and costing Type of clientele Law and regulations Layout of kitchen The plan or the layout of the kitchen is always determined by the policies, which the catering establishments follow. Each catering establishment policies are different from the other and all the pre production, production and postproduction all the activities includes the following. Receiving, pre-preparation area and storage. Cooking area Dispatching and wash up areas. Floorings Resources (gas, electricity, water) Ventilation Work space Workflow plays a very significant role in designing a layout of the kitchen. Considering the expansion of the hotel the layout of the Kitchen has been redesigned and revised. Since now the hotel is expanding its number of covers there is bound to be more people, more space and varied menu involved thus influencing directly over the layout of the kitchen. Thus if there is more business a hotel would need more people for the production and more space so as they are able to perform as per the needs which thus in turn states clearly workflow influencing layout. If the kitchen is not designed as required, it will affect workflow in not been able to cook properly due to lack of cooking areas and washing areas and accidents due to lack of space thus affecting the business. Availability of raw materials In any catering establishment all its production is dependent on the availability of the raw materials. It is the basic necessity of any catering establishment to have enough suppliers policies and procedures for the smooth operations. In the hotel it is always kept in consideration that the availability of raw materials is limited and as per the season. Always fresh items are not available so if there is a need the frozen items should be used. To ensure a smooth workflow availability of ingredients are must. Without which consistency in menu cannot be achieved which would directly affect the business. There must be ample storage of such items to avoid any disruption in the level of service. For example if the raw material is not available at time the chefs cant start the preparation thus it will lead delays and smooth operation of workflow. Planning of menu Menu planning plays an important role. Menu planning is done in before hand keeping the function and the availability of raw materials in that particular time in mind. Workflow plays a very significant part in designing a menu. To have an effective workflow availability of resources, which includes availability of space and equipments for preparation, raw ingredients, specialized people to carry out the task must be present. The combination of these factors creates an effective workflow plan in the organization, which in turns helps in creating an effective menu. Thus making a Chinese menu in the hotel without have the appropriate kitchen and people would indeed disrupt the workflow of the organization as food would be prepared in inappropriate utensils by inexperienced business clearly affecting the service of the place. Equipments in use As there is lot of equipments are available in the market for the specific use. For any catering establishment it is not possible to have all the equipments. So what ever is available in the kitchen the maximum utilization of that equipment should be done for the smooth workflow and each catering establishment should have the minimum equipments to ease the food handlers in day-to-day preparation. Kitchen must be well equipped with the basic equipments mentioned and enforced by the food safety laws. Lack of appropriate equipments does disrupt the workflow as if the food is prepared in non-suitable equipments, it might take more time, spoil the preparation of the food and also may lead to accidents. All these factors would clearly hamper the service and workflow of the place. Thus setting a Chinese menu without having woks and high flame gas burners would affect the workflow of the place and may result in non-satisfactory results. Service operations / style It is always considered to set a style of service operations before hand and should be followed the same way to eliminate miscommunication and mishandlings. Workflow is affective when there is a consistency in the set of styles followed. If the rules of operations are preset and staff is trained on that there is always a chance of smooth running of the operations. As the staff is clearly are of what is expected of them and how they have to achieve it. Since the chances of a consistent services are higher business operations runs smoothly without any disruption. This is the reason why hotel is designed through a step-by-step process to get the task done to have a better workflow in the organization. Production system in use For any catering establishment it is very important to have a set production system that they will follow and according to that the workflow charts are prepared. A catering establishment should follow cook fresh, cook- chill, cook freeze or combination of these production systems as per their needs. It is very important for an organization to understand its operations before designing the systems. For an organization catering a large number of guests cook fresh method is not suitable, as it will directly affect the workflow of the place. Number of covers It is always estimated before hand the serving capacity of the catering establishment. The number of covers i.e. the maximum number of customers the catering establishment can serve at a given time. For an example a restaurant of 100 covers it is not possible to cater to 300covers, as there is not sufficient kitchen space present to cook, not enough equipments and not enough people who can prepare and cater to these covers. Thus it will affect the workflow, and can create inconsistent service and accidents. Employees / staffing plays a crucial role. In any catering establishment there are both skilled and un skilled food handlers to achieve the maximum output the employees have to mixed up in such a way that the catering establishment production output doesnt get affected. In any work scenario effective staffing plays a very crucial role in creating an effective workflow. This would mean that if hotel has a large banqueting function ahead then the staffing should be done in such a manner that there should be enough experienced skilled chefs to handle the situation. Budget and costing Every catering establishment works for making profits. To achieve the profits there are certain set standards in terms of money investments and returns. A budgeting and costing is done to ensure that the establishment is on a right track and cutting down on each and every unnecessary move that involves expenditure of money. Effective workflow would also mean correct budgeting and ordering. This means that assigning proper cost and proper ordering for every department. If it is ordered more than required it may mean surplus of items and thus need more storing space and thus blocking the money. On the other hand that blocked money can be utilized for buying an extra machine or day-to-day stuff for an effective workflow And takes the work pressure from the chefs. Type of clientele Every establishment is unique in its own serving customers and each establishment aims to satisfy a set type of clientele. For example Chinese restaurant it serves Chinese delicacies and aims to serve the person who loves Chinese food. To cater to Chinese clients the hotel should have appropriate kitchen and resources, which can provide effective services. Thus workflow and resources should be developed keeping clientele in mind. Law and regulations It is mandatory for every food production-catering establishment to abide by the rules and regulations laid by the government. Every establishment should always fulfill at least the minimum requirements of food safety and food handling procedures. Kitchen should be designed in such a way that it should not disrupt the food safety principles which would mean that if a person is cutting meat in the restaurant, sink should be present near to the desk to avoid any spillage and unnecessary movement in the kitchen area which may leads to accidents. All the above-mentioned factors are thoroughly reviewed by any catering establishment or food production organization before setting up the workflow in the production areas. As it is said that any kitchen is not perfect it is very important to follow up and work hard to keep up the good work for a smooth and successful workflow in any catering establishment kitchen. Effectiveness of the workflow: The workflow carried out is very effective, as it will help to apply HACCP. The workflow is very simple without any blocking and is processed according to the stages. After cooking the food is chilled in blast chill which helps to reduce the temperature of the food and is than stored in freezer, if the food is stored directly in freezer it will increase the temperature of the other food and will lead to the bacterial growth with less storage life of food. The food is regenerated on event days, which help to reduce the cooking time and the staff involved. Thus the workflow carried will be effective. TASK 2C A structured appraisal of the effectiveness of the current workflow in the Chisholms kitchen explaining the impact of the influencing factors. The diagram illustrates the recommended workflow of the Chisholm hotel after refurbishment. The above-illustrated diagram suggests a wide scope of improvements in the current Chisholm hotel kitchen with a little addition of new equipments and implementing new technologies. As per scenario the Chisholm hotel and conference centre is using a cook fresh production system. The stores are purchased by a word to mouth from the head chef to the store person; no written communication is carried out thus, leading to the communication breakdown. Workflow in the Chisholm hotel is as follows Workflow Pre-Preparation Production Servery Service to customers The key factors that will influence the above-mentioned workflow in the Chisholm are: The layout and design of the kitchen Storage area Production system Equipments Food safety procedures Staffing structure and training of staff Importance of communication at all levels At every level these key factors are kept in mind and the ways of improving the existing workflow is based upon. Ordering As the present scenario there is no formal method of ordering or documentation of the same is done that impacts in communication breakdowns and hinders the production as it leads to the shortage of the food supplies for the production. A new ordering system should be implemented which will be easy to refer back to. It is recommended to have an ordering sheet and should be filled up properly so that it can be referred back easily if there are any communication breakups. As Chisholm hotel wants to implement new technologies for hassle free work a computerized system is the best option for this purpose itll not only help to do things faster as well as minimize the paperwork and save time and money. Receiving As there is an urgent need of proper training for the store assistant schedule to be fixed to provide him the basic food safety and hygiene training. A logbook should be made to register the entries for items received. All the items for food preparation should be thoroughly checked before receiving and any item, which is not up to the set standards or doesnt fulfill the Chisholm set policies should be returned as later if the food items are received without checking and getting spoiled in the fridges it can cross contaminate with the other food items and when it is needed there is nothing to prepare and will lead to impact on the workflow. A proper documentation of temperature records of goods and items received is maintained in order to avoid any issues arising at the time of checking done by the food and safety inspector. Storing At present the storage space at the Chisholm hotel is very limited as there is a small dry storing area, chest freezer and a walk in chill room that is not sufficient to store large quantities of frozen foods which will be required to serve the increased capacity of the Chisholm hotel and conference centre. The current storing area is small and its difficult to keep the food items separate according to the food hygiene regulation 2006 England, with the current storing area there is always a probability of food getting cross contaminated as the lack of space the raw food and the cooked food are kept in the same storing areas. Storing facilities needs to be reviewed as the hotel is undergoing the process of refurbishment and aiming to cater 1500 covers thus an efficient storing system will help in maintaining a good shelf life of the food items and reduce the process of deteriorating of the food items. Issuing A new approach of issuing is to be implemented in the Chisholm hotel rather than issuing whatever is needed at that point of time. A computerized inventory system must be introduced for issuing of all the production items. A fixed time of issuing the stores should be carried out this will help to plan in advance for the banqueting functions and helps in reducing wastage of food items thus, providing the Chisholm hotel a better control of stock keeping and lowers down the cost and the discrepancies it will help the staff in well advance as they will plan according to it and can work smoothly. Pre-Preparation /Cooking As the current production system that is cook-fresh, would increase the work pressure on the kitchen brigade and thus leads to the smooth running of the kitchen functions. It is very difficult to prepare a cook- fresh method of food production to cater a large number of guests with the current staffing and lack of cooking equipments. Planning plays an important role in pre preparation stage for a better service and to provide best service to the customer. Its all about planning all the preparation is done correctly in advance in a convenient manner while following the food safety and hygiene regulations. It is very important in this stage to protect the food items from any contamination due to negligence or mishandling of food or the processing techniques. All the food items should be cooked according to the set standards and HACCP guidelines should be followed. A written document of temperature records should be maintained at all times. While cooking meat joints and other food items the temperature of the thickest part should reach at least 70*c to avoid any bacterial growth. Regeneration/holding of food As the equipments currently used in the Chisholm are not very effective for its increased catering objectives. With the introduction of the cook-chill and cook-freeze methods special kitchen equipment know as a blast chiller should be installed in the Chisholm hotel food production area. The Chisholm Hotel should improve on the regeneration area where the cold food is kept cold and hot food is kept hot for service. The additions of new equipments will helps the kitchen brigade to cook and store accordingly and thus, leads to an efficient workflow as the food items are cooked and stored in advance. The other main problem with the Chisholm kitchen is that the frequent breakdown of the equipments, as the failure of the equipments at the time of service leads to panic in the kitchen staff and hinders to the smooth workflow. Service Currently there is no training is provided to the staff at the time of hiring or any kind of induction at the time of joining the organization. The new staff faces a tough challenge in knowing the working system, the food safety and hygiene procedures that prevails in the Chisholm hotel. The untrained staff thus leads in the unwanted situations and cause disruption in the workflow. For every conferencing or banqueting function to be successful prompt service is the most important thing. The success of any food and beverage establishment depends on the skill and ability to deliver in any situation with excellence to their customers provided by the food handlers. Apart from all these factors communication as whole plays a vital role as the smooth communication leads to the effective and smooth workflow. Whether at the time of ordering the food requisitions to the suppliers or at the time of following the standard recipes, while working in a busy environment an effective communication can solve any disruption or issues and helps an organization with a smooth and effective workflow. Bibliography Peter Jones (2002) Introduction to hospitality operations: an indispensable guide to the industry, Cengage Learning Fine A.G. (2002) Kitchens: The Culture of Restaurant Work, University of California Press Malhotra R. K. (1997) Encyclopaedia of Hotel Management and Tourism,Anmol Publications PVT. LTD Heinemann e,tal (2007) Level 2 Diploma in Professional Cookery, Heinemann Foskett, D etal (2008)the theory of cookery,hooder education. http://www.expresshospitality.com/20060215/management08.shtml http://mulinet9.li.mahidol.ac.th/e-thesis/4237676.pdf http://dualittoasters.vox.com/library/post/kitchen-equipment-factors-influencing-their-selection.html http://www3.interscience.wiley.com/journal/119138221/abstract?CRETRY=1SRETRY=0

A Time To Kill (Movie) Essay -- essays research papers

A Time to Kill   Ã‚  Ã‚  Ã‚  Ã‚  Are things the same now in your life than 5 years ago? Everything in our life is based on change. We would not be where we were today without changes. We have to deal with these changes in our everyday life whether they are bad or good. People do not like some changes that occur and revolt against them to slow down the changing process. We are still not over some of the issues in the Civil War when it’s been 140 years since it ended. We can only presume that changing takes time. As seen in the movie â€Å"A Time To Kill,† issues from our Reconstruction Period after the Civil War, are still being dealt with today. Three of these issues are: Ku Klux Klan, Lack of Payment, and African Americans in Politics.   Ã‚  Ã‚  Ã‚  Ã‚  The Ku Klux K...

Gadgets For The Youth: Beneficial Or Not Essay

I. HISTORICAL BACKGROUND A gadget is a small tool such as a machine that has a particular function, but is often thought of as a novelty. Gadgets are sometimes referred to as gizmos. The origins of the word â€Å"gadget† trace back to the 19th century. According to the [Oxford English Dictionary], there is anecdotal (not necessarily true) evidence for the use of â€Å"gadget† as a placeholder name for a technical item whose precise name one can’t remember since the 1850s; with Robert Brown’s 1886 book Spunyarn and Spindrift, A sailor boy’s log of a voyage out and home in a China tea-clipper containing the earliest known usage in print. The etymology of the word is disputed. A widely circulated story holds that the word gadget was â€Å"invented† when Gaget, Gauthier & Cie, the company behind the repoussà © construction of the Statue of Liberty (1886), made a small-scale version of the monument and named it after their firm; however this contradicts the evidence that the word was already used before in nautical circles, and the fact that it did not become popular, at least in the USA, until after World War I. Other sources cite a derivation from the French gà ¢chette which has been applied to various pieces of a firing mechanism, or the French gagà ©e, a small tool or accessory. The October 1918 issue of Notes and Queries contains a multi-article entry on the word â€Å"gadget† (12 S. iv. 187). H. Tapley-Soper of The City Library, Exeter, writes: A discussion arose at the Plymouth meeting of the Devonshire Association in 1916 when it was suggested that this word should be recorded in the list of local verbal provincialisms. Several members dissented from its inclusion on the ground that it is in common use throughout the country; and a naval officer who was present said that it has for years been a popular expression in the service for a tool or implement, the exact name of which is unknown or has for the moment been forgotten. I have also frequently heard it applied by motor-cycle friends to the collection of fitments to be seen on motor cycles. ‘His handle-bars are smothe red in gadgets’ refers to such things as speedometers, mirrors, levers, badges, mascots, &c., attached to the steering handles. The ‘jigger’ or short-rest used in billiards is also often called a ‘gadget’; and the name has been applied by local platelayers to the ‘gauge’ used to test the accuracy of their work. In fact, to borrow from present-day Army slang, ‘gadget’ is  applied to ‘any old thing.’ The usage of the term in military parlance extended beyond the navy. In the book â€Å"Above the Battle† by Vivian Drake, published in 1918 by D. Appleton & Co., of New York and London, being the memoirs of a pilot in the British Royal Flying Corps, there is the following passage: â€Å"Our ennui was occasionally relieved by new gadgets — â€Å"gadget† is the Flying Corps slang for invention! Some gadgets were good, some comic and some extraordinary.† By the second half of the twentieth century, the term â€Å"gadget† had taken on the connotations of compactness and mobility. In the 1965 essay â€Å"The Great Gizm o† (a term used interchangeably with â€Å"gadget† throughout the essay), the architectural and design critic Reyner Banham defines the item as: A characteristic class of US products––perhaps the most characteristic––is a small self-contained unit of high performance in relation to its size and cost, whose function is to transform some undifferentiated set of circumstances to a condition nearer human desires. The minimum of skills is required in its installation and use, and it is independent of any physical or social infrastructure beyond that by which it may be ordered from catalogue and delivered to its prospective user. A class of servants to human needs, these clip-on devices, these portable gadgets, have colored American thought and action far more deeply––I suspect––than is commonly understood. People were using gadgets since the beginning of history. These devices that are created by people make their life better and full up their bellies. They have let humanity learn the basics of sciences and technology and lead us to this level of development. At the very beginning people where gathering berries, plants roots, fruits and vegetables they were finding to feed themselves. Then they started hunting using sticks and rocks to kill animals. So the best gadget created at that time was a simple bow. Bow hunters were the most successful and they also used bows to protect themselves from other people. This would be the most popular gadget on dig if only they had dig back then. Well, the problem is that they did not have any social networks because they did not have Internet they where only planning on creating something like that, but I am sure they were discussing this news very much. Later on, ages later, when humans needed to carry heavy stuff they have just  designed wheel. Why so late? They just did not need it earlier. However, the result of their wheel creation we have cars and all the things that use round things. For example watches have gear wheels, our cars have wheels, most of mechanical devices have something that looks and functions like wheels. This all is great but what do you do when you need to till your fields and plant some crops on it? You buy some John Deer tractors and do that, or even hire other people to do that. However, farming began with working on your own land with your own hands and no John Deer. They were also pulled by bulls and not internal combustion engines like we use now. When they created the plow gadget it was revolution in farming. Imagine if they had created a gadget that would multiply your harvest today. That would be a great solution to those starving people in third world countries. The plows cost a fortune back then but every farmer dreamed of having one of those. One more revolution gadget that had changed the world back then is their Laptop. It has nothing to do with Mac, Sony Via, HP; those brands did not even exist back then. I know these Laptops make millions calculations per second, however the first one was capable of making about 1 to 10 calculations per minute. Its name is Abacus the first non electronic counting frame; this is what humans used to convert how much of their money it will cost them to buy an iphone and how many ears they had to earn money for that. II. CAUSE AND EFFECT A. CAUSES Need to use It may be a need due to homework and to socialize or communicate with relatives. To entertain oneself Because of the different gadgets applications that are occurring nowadays, teenagers prefer to use their leisure time to play games, read e-books, take pictures, listen to the music, and browse social networking sites that are installed in a specific gadget. B. EFFECTS Increase in Stress Work in office is getting stressful now-a-days. This is not just because of the work pressure, but it is also because of continuous exposure of your eyes to gadgets. It is not good for the eyes. You will be able to see the gadgets for long, but without your consciousness, the eyes are strained which makes a silent increase in stress in your brain and body. Physical and Internal Organ Disorders Gadgets locked us before it. We have reached a stage that nothing can be done without gadgets. Yes of course, it is becoming true or it has been made to become true. We humans are responsible for it because we create it, we use it. Most of the diseases are because of less physical activity. Diabetes is becoming common even at early age. Less physical activity plays a vital role in getting diabetes. Do not think diabetes is just a single disease. It’s the gateway for all other internal organ malfunction and fatal disorders. Once we are locked before gadgets, we do not (or cannot) do any physical activity which makes your physical fitness to get worse. Obesity is becoming an alarming issue. It may be because of bad habits of food culture, but less physical activity makes it worse. Gadget-users are addicted to junk foods because it can be edible at their work table itself. Since they are addicted to gadgets, they just take those junk foods, sit in without burning the calories and obviously adding up of fat resulting to obesity, indigestion, gas trouble, diabetes and even heart attack. Hearing disability MP3 players, iPods and mobile phones are used to hear music. But using these gadgets continuously has become a trend in youth. Hearing disabilities are increasing in youngsters. We can see most of the youngsters are roaming with their headphones plugged in ear. Continuous usage of headphones will make their ear drum become less sensitive to sound and at a point of time we may completely loss our hearing. Nervousness Music can be used as a method to get relaxed. But not all kinds of music will  reduce stress. Only few types of music will reduce stress. Hearing rock and pop music will not reduce stress. After long hours of work while returning home most of them are used to plug in their headphones and listen to music to get relaxed. But it really irritates your brain. Hearing is not related only with ears. It is related with brain too. Brain processes the sound waves and makes it hear. So listening to music needs your brain to process the sound to make you hear which makes your brain to keep on processing without rest which in turn can create nervousness. If this kind of habit continues it may be fatigue. Damage of Brain cells due to Mobile Phone Radiation As we all know mobile phone radiation are harmful to health, but still we use it, because it has become like a second heart in our day to day life. When used for long hours, it creates pain in our ears and when this condition happens daily then we may suffer from hearing disability and damage of brain cells. Text Messaging Syndrome Texting is a new word used for Text Messaging. Repetitive or continuous use of mobile phones for text messaging or playing games will lead to pain in fingers. And this may be called as Text Messaging Syndrome. This will weaken the nerves of all your fingers and make them stiff not allowing your fingers to move easily. III. VERSIONS AND MODELS A. LOW UNITS 1994: The original PlayStation The PlayStation was Sony’s first big video game success. PlayStation was the first video game console to ship 100 million units after 9 years and 6 months of its initial launch. 1996: Nintendo 64 Nintendo 64 was the successor to the extremely popular Super Nintendo. The game system featured a unique controller and was released with two launch games, Super Mario 64 and Pilotwings 64. N64 retailed for $199. What was happening in 1996: Tupac Shakur was killed in a drive-by shooting in Las Vegas and child beauty queen JonBenet Ramsey was found dead in her basement. 1996: Motorola StarTAC The StarTAC was the first clamshell phone released. The StarTAC was among the first mobile phones to gain widespread consumer adoption; 60 million StarTACs were sold. Some key features of the Motorola StarTAC were: SMS text messages, although only the later digital models had the capability to send messages. It could use an optional lithium-ion battery, at a time when most phones were restricted to lower capacity NiMH batteries. Was one of the first cellular phones to introduce vibrate alert as an alternative to a ringtone. 1996: The first DVD The first DVD players and discs were available in November 1996 in Japan and March 1997 in the United States. DVDs revolutionized the way we viewed movies and interacted with personal media. By 2003 DVD sales and rentals topped those of VHS; during the week of June 15, 2003 (27.7M rentals DVD vs. 27.3M rentals VHS in the U.S.). 1996: The original Tamagotchi Tamagotchi is a keychain-sized virtual pet simulation game. Users took care of a pet by virtually feeding it and walking it, just like a real animal. The game was extremely popular. As of 2010, more 76 million Tamagotchis have been sold worldwide. 1997: Nokia 6110 It seems like everyone had this classic phone from Nokia. The Nokia 6110 had three games including memory, logic, and the iconic Snake. It also had several other apps that seemed revolutionary at the time, such as a calendar and a currency converter. The removable front cover meant you could customize your phone with a variety of color options. 1997: AIM While AIM is not a gadget, it was an amazing piece of software that’s still widely used today. The software, maintained by AOL, Inc., at one time had the largest share of the instant messaging market in North America, especially in the United States (with 52% of the total reported as of 2006).  In March 1996, the Buddy List was opened up to AOL subscribers running Windows 95. The buddy List feature became available to Mac users sometime in late 1996 to mid 1997. The standalone AIM became available to non-subscribers in 1998. 1999: Napster Napster is not a gadget either, but this platform changed the way the public viewed music and file-sharing. Napster was originally founded as a pioneering peer-to-peer file sharing Internet service that emphasized sharing audio files – typically music – encoded in MP3 format. Although the original service was shut down by court order, the Napster brand survived after the company’s assets were liquidated and purchased by other companies through bankruptcy proceedings. Rhapsody now owns Napster. 2000: The Nokia 3310 The 3310 is known for having many features that were rare for the time. These included many utilities, such as a calculator, Nokia network monitor, stopwatch and a reminder function. It had four games: â€Å"Snake II,† â€Å"Pairs II,† â€Å"Space Impact,† and â€Å"Bantumi† The phone was popular for text messaging because it allowed long messages three times the size of a standard text message (459 characters). It also featured threaded SMS writing called SMS Chat. The phone also had voice dialing for the quick dialing of selected numbers. 2001: Original Xbox The Xbox was Microsoft’s first video game console after collaborating with Sega to port Windows CE to the Dreamcast console. Microsoft repeatedly delayed the console, which was first mentioned publicly in late 1999 during interviews with Microsoft’s then-CEO Bill Gates. Gates stated that a gaming/multimedia device was essential for multimedia convergence in the new times. 2001: the first iPod The first iPod sported at 5 GB hard drive, long battery, and could hold 1,000 songs in your pocket. It only worked on Macs. The original iPod retailed for $399. It was received with much skepticism, but eventually changed the way everyone listened to their music. 2004: The Motorola RAZR The Motorola RAZR’s futuristic appearance was one of its most impressive features. The flip phone, just half an inch wide, was thin enough to fit in a back pocket. It was also very light at just 3.4 oz. The original RAZR was only available with an aluminum alloy, though later models offered metallic colors like red and blue. B. HIGH MODELS Google Glass Anyway, these futuristic specs are currently in Beta with some high profile geeks posting pictures of them wearing a pair on their Twitter accounts. Enabling you to interact with the world around you in a totally different way, Google Glass lets you get info from the web and take pictures using voice commands. You just might look an idiot wearing a pair in the next 12 months, before it takes off and everyone has them. Smart watches Hot on the heels of the Pebble and Samsung Galaxy Gear smart watches, will surely come newer and more innovative mobile-linked wrist pieces. In fact, at the 2014 Mobile World Congress expo, we’re bound to see loads of the things in a concept stage. But 2014 will be the year Apple launches one. Or maybe it won’t. Both of which would be a big story. The first would show the potential power of these products and the second would dismiss the idea as a fad if a company like Apple fails to take up the gauntlet. No doubt, in time, we’ll discover which one. Wearable tech Similarly, 2014 will be the year of technology that you wear – and not just on your wrist or nose. The whole sector looks set to increase throughout our lives on the back of the growing trend for wearable fitness devices that track exercise progress and healthy living. Expect to see products built into clothing as well as stuff you can physically wear yourself. Big screen Apple TV Well, it’s been talked about since 2012 and we are still none the wiser. But  it would make sense to enter that market and take on rivals Samsung and Sony. A touch screen telly backed by iOS and all of Apple’s apps and games would be a massive disrupter in the TV space. However, it would surely cost a premium price and that marks out one major issue for the US giant as it battles to extend mainstream reach of the iPhone and iPad. Internet of things This catch-all term for appliances in our home talking to each other is yet another buzzword but it will come further to fruition in 2014. It speaks of a world where washing machines, fridges, kettles and ovens connect to the internet and can be controlled via mobile phones or tablet computers. iPhone 6 The next yearly update for Apple’s flagship product will be crucial. With the 5S bridging the gap with its fingerprint reader, it will take a huge jump in technology and design for the iPhone 6 to really garner positive headlines and satisfy investors. Apple usually has a trick or two up its sleeve but facing stiff competition now in the Smartphone space, it will have to conjure up the sort of magic that set the original iPhone apart from the rest. Electric cars From the Nissan LEAF to the BMW i3, 2013 started to bring electric cars more to the middle of the road. As more charging points are rolled out across the country in 2014, expect the interest in these motors to increase. As well as helping the environment, they keep the cost of driving low with no need for petrol or diesel. All you do is plug them in overnight and off you go in the morning. Of course, you have a limited range but they’re great for local and short hopper journeys. Gaming takes centre stage As the Xbox One and PlayStation 4 begin to take hold in our living rooms, all eyes will be on new gaming experiences being created for them. With more power and better graphics, we’re expecting some developments that really push the boundaries of immersive entertainment crossed with gaming experiences. If we don’t get them though in the next 12 months, that’ll be  the final nail in the coffin for the traditional-style home console we used to know and love. 4K TVs When we switched from normal telly to high-definition, the change in picture quality was massive. Now imagine taking that up a few notches further and moving from HD to Ultra HD or 4K. 2014 should be the year these screens start their extension into the mainstream with prices lowering enough to make them affordable for early adopters. It won’t be until late 2015 that these will be within reach of us all but in the meantime, along with thinner and even curved TV screens, this is a trend to watch. B. ADVANTAGES AND DISADVANTAGES ADVANTAGES A. Youth’s Lifestyle Health – Persistent use of high-tech gadgetry can lead to a slew of health problems for young and old alike. A sedentary lifestyle discourages exercise and encourages obesity. The back-lit screens used for computers, iPhones and video games can cause eye problems. Walking around everywhere with music blaring directly into your ears brings on headaches and hearing difficulties. The net effect of all these things, plus the pressure of immediate responses to everything, can become stressful. Your Brain – In The Mail Online, neurologist Susan Greenfield says that gadgets use changes our brains and not always for the better. Just thinking about doing something — such as performing an action in a video game — affects your brain nearly as strongly as actually doing it. There is circumstantial evidence linking a rise in Attention Deficit Disorder with increased use of video games, causing many scientists to worry that children may do permanent harm to their brains by spending too much time interacting with such gadgets. B. Youths’ Academic Performance Easy Access to information: It has become very easy to get access to relevant information at any time anywhere. Lots of data is being published and indexed online, sites like Wikipedia and YouTube have great original content which can be used in research or entertainment. Information is power, and  those who find information and use it well always succeed. With smart gadgets like the ipad , iphone , galaxy tablet , users can easily have access to information through these smart gadgets because they use internet. So a user on a train can easily read breaking news while traveling, they can also buy and sell stocks while in the bedroom using the internet. These smart gadgets make it easy to access internet and this simplifies the way we get information. Convenience in Education: Learning is a process and it is part of our daily lives. Gadgets have made it simple for students to learn from anywhere through online education and mobile education. Also students now use gadgets in classrooms to learn better. For example, students use ipads to share visual lessons and examples with peers in the classroom. This has made learning more convenient and fan. Also new modern educational gadgets support individual learning which gives a chance to students to learn on their own with no need of tutors. C. Youths’ Social Life Improved communication: Communication is like water to life. We cannot develop without communication. Gadgets have blessed us with advanced communication technology tools. These can include electronic mail, mobile phones, videoconferencing, instant text messaging applications, social networking applications. All these modern communication technology tools have simplified the way humans and businesses communicate. I can easily talk to my relative oversees using a mobile phone or video chatting services like Skype. Improved Entertainment: Gadgets have played a big role in changing the entertainment industry. Home entertainment has improved with the invention of video games and advance music and visual systems like smart televisions which can connect live to internet so that a user can share what they’re watching with friends. Easy access and storage of music, services like iTunes allow users to purchase and download music on their ipods at a small cost, this is a win – win situation for both musicians and the users. Because musicians can easily sell their music via iTunes and the user can also have a wide selection of which music to buy without having troubles of going to a physical music store. Social Networking: Gadgets with the use of internet have made it simple to discover our old friends and also discover new people to network with. This is a benefit to both individuals  and businesses. Many businesses have embraced the social networking technology to interact with their customers. Users of social networks can share information with friends, live chat with them and interact in all sorts of ways. DISADVANTAGES OF MODERN TECHNOLOGY: A. Youths’ Lifestyle Students tend to be lazy, because they are too busy exploring and playing the games on their gadgets, and because of that, they have no more time doing for household chores, doing their homework and going to church. B. Youths’ Academic Performance Competency – Increased dependency on modern tools like calculators has reduced on our creativity. You can find a student when they can solve a very simple mathematical equation without using a calculator. This affects the way this student uses their brains and reduces on the level of creativity. Social Networking – Students who use their computers or cell phones to participate in social networking sites may post material considered inappropriate by school authorities. They may also develop an unfavorable reputation based on those pictures or comments. Pictures of misbehavior can adversely affect their chances of getting into the university of their choice or of getting a job. Addictions – It is easy to become addicted to gaming, texting, talking on the phone or socializing online. Some students may attempt to do this in class, which disrupts their learning, and at home it detracts from study time. Kids putting in long hours on their gadgets will give less attenti on to assignments and may be irritable when they are away from their gadgets. They might also sleep less, which can slow down their thinking the next day. C. Youth’s Social Life Increased loneliness – Social isolation is on the increase, people are spending more time playing video games, learning how to use new modern technologies, using social networks and they neglect their real life. Technology has replaced our old way of interacting. If a user can easily interact with 100 friends online, they will feel no need to going out to make real friends which at a later stage leads to loneliness.

Claflin University Acceptance Rate, SAT/ACT Scores, GPA

Claflin University is a private historically-black university with an acceptance rate of 56%. Founded in 1869 and affiliated with the United Methodist Church, Claflin is located in the small city of Orangeburg, South Carolina. Claflin has a 14-to-1 student / faculty ratio, and a curriculum is grounded in the liberal arts and sciences. Humanities and social science programs are most popular among undergraduates, followed closely by natural science and mathematics. In athletics, the Claflin University Panthers compete in the NCAA Division II Central Intercollegiate Athletic Association. Considering applying to Claflin University? Here are the admissions statistics you should know, including average SAT/ACT scores and GPAs of admitted students. Acceptance Rate During the 2017-18 admissions cycle, Claflin University had an acceptance rate of 56%. This means that for every 100 students who applied, 56 students were admitted, making Claflins admissions process competitive. Admissions Process (2017-18) Number of Applicants 9,678 Percent Admitted 56% Percent Admitted Who Enrolled (Yield) 10% SAT Scores and Requirements Claflin University requires that all applicants submit either SAT or ACT scores. During the 2017-18 admissions cycle, 48% of admitted students submitted SAT scores. SAT Range (Admitted Students) Section 25th Percentile 75th Percentile ERW 420 540 Math 410 520 ERW=Evidence-Based Reading and Writing This admissions data tells us that most of Claflin Universitys admitted students fall within the bottom 29% nationally on the SAT. For the evidence-based reading and writing section, 50% of students admitted to Claflin scored between 420 and 540, while 25% scored below 420 and 25% scored above 540. On the math section, 50% of admitted students scored between 410 and 520, while 25% scored below 410 and 25% scored above 520. Applicants with a composite SAT score of 1060 or higher will have particularly competitive chances at Claflin University. Requirements Claflin does not superscore SAT results; your highest composite SAT score will be considered. Claflin University does not require the optional SAT essay section. Note that a minimum SAT ERW Math score of 880 is required for admission. ACT Scores and Requirements Claflin University requires that all applicants submit either SAT or ACT scores. During the 2017-18 admissions cycle, 52% of admitted students submitted ACT scores. ACT Range (Admitted Students) Section 25th Percentile 75th Percentile English 14 19 Math 15 18 Composite 17 21 This admissions data tells us that most of Claflin Universitys admitted students fall within the bottom 33% nationally on the ACT. The middle 50% of admitted students received a composite ACT score between 17 and 21, while 25% scored above 21 and 25% scored below 17. Requirements Claflin does not superscore ACT results; your highest composite ACT score will be considered. Claflin University does not require the optional ACT writing section. Note that a minimum ACT composite score of 17 is required for admission. GPA In 2018, the average weighted high school GPA of Claflin Universitys incoming freshmen class was 3.5. This data suggests that most students admitted to Claflin have primarily high B grades. Note that Claflin requires a minimum unweighted GPA of 2.8 on a 4.0 scale for admission. Admissions Chances Claflin University, which accepts just over half of applicants, has a somewhat selective admissions process. If your SAT/ACT scores and GPA meet the schools minimum standards, you have a strong chance of being accepted. The minimum admission requirements include a GPA of 2.8, a SAT evidence-based reading and writing and math score of 980, and a composite ACT score of 17. To apply, interested students need to fill out the Claflin application form and submit scores from the SAT or ACT, as well as high school transcripts. Applicants also must provide the contact information for their high school counselor. If You Like Claflin University, You May Also Like These Schools Howard UniversityFurmanClark Atlanta UniversitySpelman CollegeClemson  College of CharlestonUniversity of South Carolina All admissions data has been sourced from the National Center for Education Statistics and Claflin University Undergraduate Admissions Office.