Essay Sample About Victim of Rape

Essay Sample About Victim of RapeThe essay sample about victim of rape can be seen as a type of my paper that is available at the colleges. The essay sample should be tried by all students who want to write essays to win a college admission. The essay sample is intended to give a complete analysis about a group of people whom we have less contact with in the real world. They have experienced a lot of problems and hardships during their lives.It shows us something about the society and a person comes across a difficult time in life. The essay can be easily adapted to any type of content. The essay sample about victim of rape can be used as effective essay to be used in college admission.The essay sample involves having a look at the crimes that have been committed by the people in the society. The essay sample gives you information about the problems that have been experienced by the society. The people who have been trapped by crimes such as sexual offences have found this informatio n useful to prepare their application form. The essay sample gives complete analysis about the society.The essay sample about victim of rape can be easily used as an essay. It can be used by anyone who wants to prepare his or her application form. They can have an easier time doing their task because the essay sample provides a complete description about the society.The essay sample provides you details about the society that can be used to prepare your college application. The essay sample can be used to give you valuable information about the society in comparison to other societies. It helps you to realize the bigger picture of the society.It gives you information about the society that can be used to prepare your college application. The essay sample can be used to provide you complete information about the society. It will help you to prepare your college application. This essay can be easily used to prepare your college application.The essay sample can be used to give you info rmation about the society in comparison to other societies. The essay sample can be used to prepare your college application. The essay sample is not your own and it can be used by everyone to prepare their college application.

Penny Lab Report Sample

Penny Lab Report Paper Research Question: What is the percent composition of Copper and Zinc in a positive penny? Aim: The purpose is to determine the percent composition of Zinc and Copper metals in a post-1983 penny with the use of HCI. Variables: Independent Variable: percent composition of Zinc. Dependent Variable: percent composition of Copper. Controlled Variable: Military of HCI, and year tot penny. Apparatus: Beaker Goggles penny Distilled Water Method: Note that HCI is an acid and must be cautious around this acid for it can burn your eyes so wear goggles, and wash hands after the lab. I. Retrieve a penny that is post 1983, and clean and dry the beaker you are going to use to make sure it has no residue from any previous users. 2. Fill 3 slots into a copper about 1/3 of the way or till you see the gray portion. (Note it will be more effective if each filling mark is at 1200 angle Of each Other. ) 3. Once the penny has been filed, weigh it and record its mass. 4. Weight the beaker and record its mass, then add penny in the beaker and mass or you can indirectly measure the mass by adding the penny mass with the beaker mass. 5. We will write a custom essay sample on Penny Lab Report specifically for you for only $16.38 $13.9/page Order now We will write a custom essay sample on Penny Lab Report specifically for you FOR ONLY $16.38 $13.9/page Hire Writer We will write a custom essay sample on Penny Lab Report specifically for you FOR ONLY $16.38 $13.9/page Hire Writer Place the penny in the beaker and add the HCI. Let sit for a day and recover your penny. 6. After the penny seems hollow retrieve the copper shell and mass it. 7, Once massed use the percent composition formula to find out how much copper is in a penny. (Percent composition formula: % comb= partial mystical mass x 100) 8, Subtract your finding of the percent composition of copper from 100 to find percent composition of zinc, 9. Repeat steps for multiple trials. Data: Date of penny: 1984 Mass of Beaker: 29. Gag Mass of penny: 2_gag Mass of beaker + penny: 32. 1 Mass of copper residue: Alga % comb Copper: 35% . Gag. gag x 100 = cue % comb. Zen-65% Pre Mass (g)l Post Mass (g) I % composition Cue % composition Zen 1 2. Gag o_gag | | 2. Gag 0. Gag 130% | 2. Gag 0. Gag | 2. Gag 0. Gag | | Average Mass of copper- Bag. Cue Conclusion: At the end of the experiment, through the use of percent composition, the copper within the post-1983 penny was found to be 35 percent, and 65 percent zinc. So me sources of error were filing the pennes sides to open it up for the reaction, The only solution to the problem is keep filing the. Human error was he largest source tot error in the lab. Finding the mass tot two objects and using indirect measurements could lead you to the wrong number depending on rounding, thus slightly increasing or decreasing your percent yield in the experiment. Also if you use the wrong sit figs while solving for the percent composition this could cause problems. If were to retry lab, would make sure to file more than what thought was needed, and to make sure to get a penny of the same year for a second trial. By adding a catalyst, a change in the speed of the reaction could reduce the time needed.

Aircraft Solution Essays

Aircraft Solution Essays Aircraft Solution Essay Aircraft Solution Essay Aircraft Solutions is a well respected equipment and component fabrication company who ? provides a full spectrum design and implementation solutions to several industries which? includes; electronics, aerospace, commercial and the defense sectors. Aircraft Solutions employs ? a range of highly qualified professionals and houses an immense production plant, with an ? overall goal of providing high-quality solutions to accommodate specifications from a wide? range of customer demands. The following report is a security assessment on Aircraft Solutions? nd the primary objective in this assessment is to identify the existence of vulnerabilities present ? within the global context of Aircraft Solutions’ operations. An evaluation of the associated ? threats will be deduced, accompanied by the exposed weaknesses. This will be followed by an? analysis of the degree of risk present. Finally, there will be a focus on the consideration of the? consequences resulting from revealing of po tential threats. Assessment ? Hardware and policy will be the main focus of this investigation. It will be narrowed down more ? o hardware issues. It is very curious that there is no firewall implemented between the? commercial division and the Internet. The Defense Department must be routed through? Headquarters, but the Commercial department is connected straight to the Internet. This is a? significant vulnerability. The second weakness that will be examined is the security policy? stating router and firewall rule sets should be evaluated every two years. Such a time span? between rule-set evaluations is also a substantial liability to the continued and unimpeded? success of the organization. Further elaboration of the identified security vulnerabilities is ? presented. Hardware Vulnerabilities: The issue pertaining to Aircraft Solution’s hardware weakness is that of the lack of adequate? protection implemented between its Commercial Division and the rest of the world, connected to ? the Internet. In one view of AS’s network infrastructure, it even appears as though the CD must? transmit through the Internet in order to connect to Headquarters. The fact remains in either case ? that there is a significant increase of this division of AS operations to outside threat. The threat? ere is characterized by the inability of the CD to filter web traffic, which is effectively? equivalent to inviting the world in to see everything there is to see. (Northrop, T. 2010) In this ? case, this might include AS’s commercial client’s confidential information, classified divisional? statistics pertaining to budgets, deadlines, or contracts, confidential employee information, etc.? The vulnerability is the absence of a firewall. The threat is an open exposure to the uncertainties? of the Internet, to any number of automated or personalized attacks or attempts to exploit? ompany vital statistics and/or confidential or classified data. To help illustrate the risks of such a ? threat occurring, a typical Risk Matrix, which is commonly used by a number of companies and ? organizations, to include the military, will be utilized. This matrix was borrowed from the? Scottish Government’s, Risk Management website.? Because the possible consequences of the threat of company infiltration by malicious parties ? could result in not only devastating company-wide data leak but also the potential of client data? xploitation, modification, or even blackmail, the potential consequences would be marked ? ‘Extreme’. Because the likelihood is not only possible, but quite feasible between likely and certain (optimistically), this brings the level of risk to a near state of emergency, being ? characterized in the chart either by orange or red.? A possible worst-case scenario might involve a company’s data being hi-jacked. The severity of ? the event would be factored by all of the client’s data being exposed. This could lead to possible ? tampering with of client orders. Client devastation is to be expected on these kinds of situations. ?Information could be sold to a rival organization, which could then effectively be used to gain? considerable competitive advantage over AS. Several events could occur in these situations, it ? includes, either a tremendous loss of monetary assets and depleted of reputation, or worse yet,? the data could be exploited in such a way as to be manipulated for years undetected, leading to? countless losses on all fronts. Policy Vulnerability ?The vulnerability in company policy exists in its security directive stating ule sets for routers? and firewalls be evaluated at intervals of two years. Obviously, a lot can happen in two years to ? warrant a much more frequent evaluation timeline. There are many vendors who specialize in? constant rule-set monitoring, like RedSeal. net, which prevent the exploitation of vulnerabilities ? caused by outdated security configurations.? There is no definitive and quantitative rule for th e frequency of evaluation of rule-sets should be? conducted. Certain measurable changes within the company’s infrastructure should be expected? o change as a result of responding to economy situations and sales fluctuations. This should also ? be applied to rule-sets for router and firewall security configurations. Leaving rule-sets stagnant? for two years presents the risk of improperly configured security configurations for firewalls and ? routers due to the natural evolution of the company’s assets and network infrastructure. As a? result, the potential exists for malicious programming initiated by hackers to exploit these out? dated rule-sets, which could lead to disaster. Outdated rule-sets, with a little imagination, could? e likened to a bank that accumulated too much money to keep in their vault, and as a result,? decided to store it in the lobby instead. Perhaps not as blatantly drastic, but out dated rule sets? would potentially dictate the wrong rules at the wrong time for the wrong reason. The likelihood? of this vulnerability being exploited by hackers isn’t at first glance as high as the risk present in ? the last example, because there isn’t any way to know how much the company would change in ? two years. Feasibly, if there were no changes, than two years may suffice, but if one thing has? een consistent throughout the ages, it is change. If indeed significant change within two years? can be assumed, then the vulnerability grows with time, as does the company’s exposure to? threat, and the chances of such vulnerabilities being exploited would logically agree with a? ‘possible-to-likely’ rating on the risk matrix. The consequences of these potential vulnerabilities? being exploited could be numerous and severe, or it could amount to a disgruntled ex-employee? causing harm through unexpired access rights. In the worst case scenario, an intelligent IT ? mployee alerts a group of malicious persons of the weakness, and then the opportun e time is? waited for, when the most damage to the company, and/or benefit to the hacker might be caused.? This could amount to forced resignations, lost contracts, lawsuits, lost monetary assets, public ? image, and a shrunken client base, in short, disaster.?

Internet Business and Electronic Commerce Assignment

Internet Business and Electronic Commerce - Assignment Example The paper tells that Internet has revolutionized the human life considerably. The traditional principles with respect to many areas of human life have been changed with the entry of internet and the business segment is also not an exception. At the introduction stage many people thought the internet is just another medium of communication; nothing more than that. But then as time progresses, people has realized the potential of internet in many areas of human life and at present it is used extensively in education, business, communication, transportation etc. E-commerce is a paperless exchange of business information using electronic data like e-mail, electronic bulletin boards, fax transmissions, and electronic funds transfer etc. A recent survey conducted by Nielsen/Net ratings and Harris Interactive indicates e-commerce sites are driving more purchases offline than online. Electronic commerce or e-commerce is attracting business both in offline and online modes. Many people use in ternet for comparing the features and prices of different products of similar kind then visit shops for purchasing. Online business has much wider scopes than offline businesses because of the wider reach-ability of it. It is easy for a person to purchase a product from America staying in some other countries using a simple credit card. Moreover, the consumer can compare the prices of the same product in various countries and thus he will able to purchase a product for the cheapest possible price. This research mainly concentrates on yahooshopping.com, shopping.aol.com, ebay.com levistrauss.com for analyzing the online business generally and amazon.com for analyzing the online book business specifically. Yahooshopping.com, shopping.aol.com, ebay.com, and levistrauss.com are offering various products for the customers like clothing, accessories, flowers, gifts, electronic items, computers, sports items jewelry, watches, holiday tour packages, medicines, fragrances, beauty products et c.

Domestic Violence Annotated Bibliography Example | Topics and Well Written Essays - 500 words - 1

Domestic Violence - Annotated Bibliography Example The other myth is that males cannot be victims of domestic violence. It is not true, though. These myths (and others) have to be demolished for creating full picture of the problem in its modern condition. There is a number of researches attempting to discover the causes of domestic violence. For instance, specialists of a Domestic Violence Intervention Project consider the cases and repeating cycles of domestic violence to be a result of a desire to establish control over the victim. The main factor of a man’s aggressive behavior is the denial of responsibility for the committed actions. Another theory, known as the theory of resistance, was offered by Allan Jenkinson, an American psychologist. He believes that social factors and personal features of a person may turn into obstacles which would not let a person treat women and children with respect. Among them there are traditions, cultural peculiarities, personal habits, values, and so on. According to this theory, reasons of aggressive behavior lie in a person’s concept of the self and the world around. There are potent methods of counterwork against domestic violence, such as effective laws and police procedures, educational and therapy programs for abusers, shelters for victims, public information campaigns for prevention of domestic violence, etc. Eventually the supreme goal of any research dealing with domestic violence is some proposition or learning of methods against domestic

Coffee Stand Essay Example for Free

Coffee Stand Essay The proponents thought of a coffee business since Filipinos are known to be coffee – lovers. To satisfy consumer cravings, they came up with other blends of coffee, these blends will surely fulfill the cravings of the buyers. 1. 1 Project Proponents The proponents are composed of three (3) students from the College of Business taking up Hotel and Restaurant Management. The proponents have undergone series of brainstorming in order to come up this kind of business. Table 1: Proponents NAME| ADDRESS| NATIONALITY| OWNERSHIP| Paringit, Jerick U. | 78 Peras St. Bagong Barrio Caloocan City| Filipino| 33 1/3%| Lacabra, Elisha Grace V. | 43 Ero Bernardino Seminary St. Bagbag Novaliches| Filipino| 33 1/3%| Viloria, Vanessa DC. | 7 Pangako St. Bagong Barrio Caloocan City| Filipino| 33 /3%| 1. 2 Proposed Name of the Project The proponents named the business â€Å"Kofilicious† a combination of the words Coffee and delicious. It is a place where you can satisfy your coffee cravings at affordable prices. Kofilicious aims to serve blended coffees that are suited to the tastes of the customers. 1. 3 Type of Business Organization The proponents agreed to form a General Partnership with all three (3) partners. All of them will manage and participate in the business operation; each partner is subjected to contribute their share to come up with the required capital for the initial operation of the business. All of the proponents would be general partners with 33 1/3% shares each in capital requirement. 1. 4 Location of the business The Kofilicious will be located at the Walter Mart, North EDSA at the ground floor area. It is close to the LRT station, in front of Jackman. 1. 5 History of the business Initially, the proponents would like to start a Pizza Shop, a Restaurant or a Bar. However there is a difficulty in finding demand and supply of the main product. As time goes, the proponents have noticed that Filipinos are coffee lovers. So proponents were inspired by the idea of having a coffee shop. About the location, one of the proponent suggested to put up a business inside SM City San Lazaro at Felix Huertas St. Lacson Ave. Santa Cruz, Manila, but when they visited the said mall, the proponents found out that there are many direct and indirect competitors, so they searched for another location and found Walter Mart in North EDSA, Quezon City. It is a commercial place where it can achieve profitability through mall goers, students, employees. The most crucial factors that influenced the proponents in choosing what type of business project to establish and manage are (1) the need to obtain the necessary capital needed in establishing the business, (2) the marketability of the chosen project to ensure profit, and (3) the percentage and time needed to have return of investment in order to maintain and sustain the business project. Since the proponents are all students, capital is a limitation. The scale with which the business project will operate depends largely on the amount of money the proponents are able to commit to business. Nowadays, marketability of the product depends on the demand for the product. The project proponents chose food as their product because the marketability of beverages never decreases. As long as people drink, beverages will always be a top commodity. A survey conducted by the proponents showed that coffee is one of the most in-demand beverages. A little twist and little experiment, and the team came up with Kofilicious, coffee blended with other ingredients topped with whipped cream and wafer or wafer stick. CHAPTER 2 MANAGEMENT AND PERSONNEL The Kofilicous has a Stall Manager, Accountant, and two Store Personnel. Each personnel will work for eight hours a day, from Monday to Sunday. The term of payment will be given 15th and 30th of the month. The proponents choose personnel who have experienced and capability to work. 2. 1 Personnel The proponents formulate the policies, objectives and strategies to make the business productive and successful in its operation. The proponents will hire Stall Manager, an accountant, and store personnel. 2. 2 Personnel Requirements A. Stall Manager * Must be 21-35 years old * Must be a graduate of four year course which is related in Management, Hotel Restaurant Management or any other business course * Must be willing to work on shifting hours * Must have passion about coffee. B. Store Personnel * Must be 18 to 25 years old * At least 54 in height (male) or 52 (female) * With pleasing personality * Must have at least college level of education * Must be hardworking flexible * With skills in coffee mixing C. Accountant * Preferably a certified public accountant * With experience in financial statements preparation. 2. 2 Duties and Responsibilities A. Stall Manager * Oversees all the activities, * responsible for ensuring that the coffee shop maintains adequate supply levels, * maintains relationships with customers and staff, * identifies and estimates quantities of supplies to be ordered, * schedules staff work hours and activities, * organizes, plans, * bears the responsibility of ensuring that the coffee shop is adequately staffed, * makes sure employees are trained, * must handle all the advertising and promotion, * must manage the store and maintain the work flow and. * Must train the crews, and implements all the rules and policy. B. Store Personnel * are responsible for the preparation of coffee, * responsible for cleaning duties, * discover customer needs and appropriately suggest products with every customer to enhance service and meet sales goals, * Demonstrate the Just Say Yes behavior by taking care of customer needs, * Take responsibility to learn all aspects of the store personnel position, * are responsible for self-initiated learning, * enter purchases into cash register to calculate total purchase price, * accept cash payments, * count money, give change and issue receipt for funds received, * maintain sufficient amounts of change in cash drawer. * Keep register area neat and stocked with necessary supplies, * are responsible for inventory count, and * summarize daily sales and expense activities. C. Accountant * reports all financial matters to the owners, * prepares the business financial statements, * maintains of transaction records and the books of the firm, * manages the financial account of the business, * prepares the payroll. D. Proponents * oversee all work flow of the establishment, * Whenever the stall manager is not present, one of the proponents will be doing the after work inventory of sales. 2. 3 Organizational Chart Kofilicious adapted the line and staff organization that provides supplementing arms between the different levels of management. This type of organization is effective for good communication from top management to lower management. This form of organization is simple but helps avoid several organizational problems. FIGURE 1 Organizational chart STALL MANAGER Accountant STORE PERSONNEL 2. 3. 1 Proposed Rate of Salary Store personnel will be compensated on the number of hours and days of work they have ended. All employees will receive their salaries and wages every two (2) weeks. 2. 3. 2 Mode of Payment Payment of salaries and wages will be in the form of cash. Payment to be made twice in a month will be received by the employee on or before the 15th and 30th day of the month. 2. 4 Proposed Business Policies and Programs Be pleasant. Employees must wear a smile at all times. It should be part of daily operation. Be attentive. Employees must listen to every request made by the customers. Employees should exercise respect with customers at all times. Be patient. Employees must be patient in dealing with customers. They must exercise patience in order to please customers. Be accurate. Employees must give exact change at all times; make sure that accuracy is not only extended as to money matters, but in rendering service as well. The order is to be received correctly; the order is always to be repeated to the customer. Be loyal. Employees should give a loyal and honest service to the customer. Be observant. Employees must make it a habit to be on the lookout for little errors in service; and correct this in time. Be prompt. Employees must report for the duty promptly, and remain until relieved or until the manager has arranged for someone else to cover the work. Be clean. Employees must have a neat and clean appearance while on duty. Uniforms should be complete and in good order, properly buttoned and without spots or tear. They should observe proper hygiene daily. Management will not allow flashy jewelry, and excessive use of cosmetics. 2. 4. 1 Store Policies 1. The opening of the store is at 9:00 AM, exactly one hour before the actual opening of the mall, closing is at 10 in the evening. 2. All utensils used must be properly cleaned and sanitized after the operation, including the utility towels. 3. The crew should always wear their respective uniforms, caps, hairnet, and the nameplates provided by the company. 4. When the customer orders a product, the customer should be entertained and served in accordance with the span of time of making a blended coffee. 2. 4. 2 Uniforms All employees are required to wear their uniforms during working hours. The uniforms will be charged to the employee’s salary. The store uniform includes the following. a. Store shirt b. Pants c. Hairnet d. Cap and nameplate e. White socks and white clog shoes. 2. 4. 3 Attendance and Absences The company employs the strict observance on the attendance and absences of the employees or the following: 1. â€Å"No work, no pay policy† is strictly implemented. 2. Employees must work within the required hours and even during holidays, if necessary. 3. There will be a logbook and time card to have a record of the employees’ attendance. 4. Employees who intend to absent should inform the manager three hours prior to opening. 5. Employees who are absent for a day without any notice or permission to or from his/her manager are subject to: a. 1st offense- verbal warning b. 2nd offense- three-day suspension c. 3rd offense- six-day suspension d. 4th offense- discharge 6. Employees must be on time. A 15-minute grace period is allowed. Store hours will open at 10:00 a. m. as previously mentioned, but personnel are expected to be at the workplace one hour before opening time. 7. There will be a one-hour break per personnel, but this must be alternately done, that is, one personnel takes break, and the other one will be in-charge of the store, and vice versa 8. There is a one day-off, but it must be assigned and plotted by the manager. 2. 5 Proposed Management Style and Practices. The proponents will manage and supervise the operation of the business with the help of other people as their employees, and agreed to implement situational style of management in the supervision and operation in running the business. Considering the workers are one of the most valuable assets on our business, they must be treated fairly and with respect for them to work efficiently, effectively and productively. 2. 5. 1 Vision Kofilicious is committed to excellence. The partners are dedicated to offer not only the quantity but the quality of the proponents’ product, and the unparalleled service and love rendered to the people. 2. 5. 2 Mission To make Kofilicious a premium coffee house and to be competitive in coffee industry and its market. To be known through an excellent quality of coffee at affordable price with a strong reputation and consistent high growth in sales and profit. CHAPTER 3 MARKETING FEASIBILITY Coffee drinkers in the Philippines are among the most demanding ones. They favor well-brewed coffee drinks and demand great service. Kofilicous will strive to build a loyal customer base by offering a great tasting coffee located close to LRT Station. Our market research shows that 80% are the customer groups that are most likely to buy coffee. Since coffee consumption is universal, proximity to area of Walter Mart will provide access to the targeted customer. 3. 1 Market Description One of the major assumptions of this study is that the product can be patronized by all target market, since the proposed business is only small in scale. The target market population that the project covers is defined as the total estimate of people visiting the mall yearly. Since these people visit the mall and are free to go to any place at the mall, including the location of the project; all these people are potential customers. 3. 2 Demand. The computed demand was based from the survey the proponents conducted. The demand for the past five years and the projected five years are as follows: The survey showed that 80% of the respondents drink the traditional coffee. The respondents were also asked how frequent they drink coffee (given choice every day, once a week, twice a week). Respondents who chose â€Å"everyday† comprised 10% of the total subjects, â€Å"twice a week† comprised 30%, and â€Å"once a week† comprised 48%. The remaining 12% drink coffee for a frequency of â€Å"thrice a week to six times a week† – almost every day. This table illustrates the estimated demand for the product as defined by the percentages shown by the survey and the estimated population for the past five years Table 2 Frequency of Customer Demand for Possible Purchase Year| Total population| Interested to buy (80%) | Drinks coffee everyday(10%)| Once aWeek(48%)| Twice aWeek(30%)| Thrice to sixa week(12%)| 2011| 7,786| 6,229| 622| 2,990| 1,869| 747| The proponents conducted a survey at Walter Mart, North EDSA, Quezon City. This survey helped the proponents to know the number of respondents, target market and the total demand for coffee that the proponents need in the project. Based on 100 survey sheets that the proponents distributed, 80% of those people are willing to buy the product and 20% are those who are not willing to drink coffee. 3. 2. 1 Historical Demand Year| Total population| Interested to buy (80%)| Drinks coffee everyday(10%)| Once a week(48%)| Twice a week(30%)| Thrice a week(12%)| | | | | | | | 2007| 7,218| 5,774| 577| 2,772| 1,732| 692| 2008| 7,354| 5,883| 588| 2,824| 1,765| 705| 2009| 7,495| 5,996| 599| 2,878| 1,799| 719| 2010| 7,639| 6,111| 611| 2,933| 1,833| 733| 2011| 7,786| 6,229| 622| 2,990| 1,869| 747|. Year| Interested to buy(80%)| Total Demand(Annual)| 2007| 7,218| 607,004| 2008| 7,354| 618,441| 2009| 7,495| 630,299| 2010| 7,639| 642,409| 2011| 7,786| 654,771| Year| Total population| Interested to buy (80%)| Drinks coffee daily(10%)| Once a week(48%)| Twice a week(30%)| Thrice a week(12%)| Total Demand(Annual)| 2012| 7,935| 6,348| 634| 3,047| 1,904| 761| 667,301| 2013| 8,087| 6,470| 646| 3,105| 1,941| 776| 680,084| 2014| 8,242| 6,594| 659| 3,165| 1,978| 791| 693,119| 2015| 8,400| 6,720| 672| 3,226| 2,016| 806| 706,406| 2016| 8,561| 6,849| 684| 3,287| 2,055| 821| 719,945| 3. 2. 2 Projected Demand The Statistical straight line method was used to obtain the projected demand and based on the computed projection values, the proponents’ assessment is that there is a growing demand for coffee for the next five years. 3. 3 Supply Supply is the quality of goods that sellers are willing to sell out of given prices at a particular time and place. 3. 3. 1 Historical Supply The coffee may have a fixed price that could bring profile to the proponents or they have to sell it at whatever price it will fetch depending on the packaging. It is unlikely, however that they will continue to supply it if the price remain below the required amount to cover the cost and give the least profit. Competitors| Quantity sold per day | Zagu| 80| Coffee Break| 45| Tea Zone| 60| Competitors| Quantity sold per day in pcs. | Operating days| Total Supply| Zagu| 80| 360| 28,800| Coffee Break| 45| 360| 16,200| Tea Zone| 60| 360| 21,600| Annual Supply| | | 66,600| 3. 3. 2 Historical Supply Year| Competitor| Quantity sold/day in pcs| Operating days| Total Supply| 2007| -| -| 360| | 2008| -| -| 360| | 2009| 3| 179| 360| 193,320| 2010| 3| 182| 360| 196,560| 2011| 3| 185| 360| 199,800|. 3. 3. 3 Projected Supply Year| Competitor| Quantity sold/day in pieces| Operating days| Total Supply| 2012| 3| 188| 360| 203,040| 2013| 3| 191| 360| 206,280| 2014| 3| 194| 360| 209,520| 2015| 3| 197| 360| 212,760| 2016| 3| 200| 360| 216,000| 3. 4 Demand Supply Analysis 3. 4. 1 Historical Demand Supply Gap Year| Demand| Supply| DS Gap| % Unsatisfied| 2007| 607,004| -| 7,218| 100%| 2008| 618,441| -| 7,354| 100%| 2009| 630,299| 193,320| 436,979| 69%| 2010| 642,409| 196,560| 445,849| 69%| 2011| 654,771| 199,800| 454,971| 69%| Year| Demand| Supply| DS Gap| % Unsatisfied| 2012| 667,301| 203,040| 464,261| 69%|. 2013| 680,084| 206,280| 473,804| 69%| 2014| 693,119| 209,520| 483,599| 69%| 2015| 706,406| 212,760| 493,646| 69%| 2016| 719,945| 216,000| 503,945| 70%| 3. 4. 2 Projected Demand Supply Gap 3. 5 Proposed Marketing Practices Marketing practices include the practices that affect the relationship between the wholesaler, distributor, manufacturer and the retailer. 3. 6 Proposed Marketing Program and Strategy Kofilicious main purpose is to satisfy customers’ needs specifically on their taste preference, and to provide quality and friendly service. In order to achieve the business mission, the proponents constructed different strategies. Marketing mix elements are price, place, product and promotion. A. Price Price is the one that creates sales revenues. The pricing strategy of Kofilicious is set to determine if the market is capable of purchasing. The product having affordable prices is a must. A buffer of 10% and a mark up 40% were added to the Total Food Cost to get the selling price. B. Place Proponents proposed project will be located inside Walter Mart North EDSA, this site is chosen in order to capture the target market. Walter Mart is known for being one of the most visited mall in the country. C. Product. This refers to tangible service. The brand name has a connection to the product, and in sense, customers will hopefully be back for more. There will be a variety of products for the customers to choose from to satisfy their wants and needs. Below are the following nutrition facts of each coffee blend: Cafe Vanilla Frappuccino Calories 270| Calories from Fat 100| Total Fat 11g| | Saturated Fat 7g| | Calories 220| Calories from Fat 25| Total Fat 2. 5g| | Cholesterol 10mg| | Total Carbohydrate 48g| | Sugars 46g| Protein 3g| Vitamin A 2%| | Mocha Frappuccino Trans Fat 0g| Cholesterol 35mg| Sodium 150mg|. Total Carbohydrate 42g| Dietary Fiber 0g| Sugars 40g| Protein 4g| Vitamin A 8%Iron 4%Ricoa’s ChocolateCalories 290 Calories from fat 190 % Daily valueTotal Fat 13g 20%Saturated Fat 7g 35%Cholesterol 45mg 15%Sodium 115mg 5%Total Carbohydrates 39mg 13%Sugars 32gProtein 11gVitamin A 15%Calcium 35%Iron 15%Caffe LatteCalories 150 Calories from fat 50 % Daily valueTotal Fat 6g 9%Saturated Fat 3. 5g 18%Cholesterol 25mg 8%Sodium 115mg 5%Total Carbohydrates 14g 5%Sugars 13gProtein 10gVitamin A 10%Calcium 35%Caramel MacchiatoCalories 180 Calories from fat 45 % Daily valueTotal Fat 5g 8%Saturated Fat 3. 5g 18%Cholesterol 20mg 7%Sodium 100mg 4%Total Carbohydrates 25g 9%Sugars 23gProtein 8gVitamin A 10%Calcium 35%| D. Promotion| One of the Marketing Promotion tools used are tarpaulin, flyers and discount stubs. For the opening of the store there are 50 pcs. discount cards to be distributed, the stall will also distribute of 100 pcs. flyers and will post a tarpaulin besides the stall for the consumer to have the idea what products are being offered. (3. 7 Project Sales, see page 79) CHAPTER 4 Technical/Production Production is a major step in the series of economic process that brings goods and services to people. Producing a product that would cater to high level of customers satisfaction is one of the requirements for the proponents to cope with today’s successful companies. In this part, the proponents will discuss the production flow chart, project site, layouts and production schedule, facilities, floor plan, machine and equipment, utilities and raw materials. 4. 1 Product Description Kofilicious will serve different flavors. Every product is composed of different ingredients. The proponents decided to make a unique blend of coffee to satisfy the customers. These product items and ingredient are as follows: Vanilla Cappuccino. ? c Fresh Milk 2 tsp. Sugar 1 tsp. Vanilla Syrup 2 T Coffee 1 tsp. Cinnamon 2 T Whipped Cream ? c Ice Cubes Mocha Frappuccino ? cFresh Milk 2 TRegular Coffee 2 TWhipped Cream 2 oz. Milk Magic Chocolate 3 TSugar 1 cIce Cubes Ricoa’s Chocolate Drink ? cFresh Milk 120 gRicoa’s Cocoa 3 TSugar 1 tsp. Vanilla Extract 1 cIce Cubes 2 TWhipped Cream Cafe Latte 1 oz. Espresso, brewed 1 oz. Condensed Milk 1cIce Cubes 1 tsp. Cinnamon 2 TWhipped Cream Caramel Latte Macchiato ? cSteamed Milk 1 tsp. Vanilla Syrup 1 oz. Espresso, brewed 1 TCaramel Syrup 2 T Whipped Cream 1 cIce Cubes 4. 2 Production Process. Production process starts with cleaning of the section. Then begin for preparation of the ingredients, followed by the setting of equipment, measuring ingredients, inspection of quality and then storing the ingredients. Vanilla Cappuccino 1. In a blender, put the fresh milk, sugar, vanilla syrup, and coffee. 2. Blend it for a second just to mix all the ingredients. 3. Then add the ice cubes and blend. 4. Put in a cup, top with whipped cream, cinnamon and your choice of toppings (either wafer or wafer stick). Mocha Frappuccino 1. Put the fresh milk, regular coffee, milk magic chocolate and sugar in a blender. 2. Blend it for a second just to mix all the ingredients. 3. Then add the ice cubes then blend. 4. Put in a cup and top with whipped cream and choice of toppings (either wafer or wafer stick). Ricoa’s Chocolate Drink 1. In a blender, put the fresh milk, ricoa’s cocoa, sugar and vanilla extract. 2. Blend it for a second just to mix all the ingredients. 3. Then add the ice cubes and blend. 4. Put in a cup and top with whipped cream and choice of toppings (either wafer or wafer stick). Cafe Latte 1. Put the brewed espresso and condensed milk. 2. Blend it for a second just to mix all the ingredients. 3. Then add the ice cubes and blend. 4. Put in a cup and top with whipped cream, cinnamon and choice of toppings (either wafer or stick-o). Caramel Latte Macchiato 1. In a blender, put the steamed milk, vanilla syrup, brewed espresso, and caramel syrup. 2. Blend it for a second just to mix all the ingredients. 3. Then put the ice cubes and blend. 4. Put in a cup and top with whipped cream and choice of toppings (either wafer or wafer stick). 4. 3 Flow Diagram Operation A production process can be defined as any activity that increase the similarity between the pattern of demand-goods, the quantity form and the distribution of these goods available to the market place. LEGEND * Operation * Transportation 4. 3. 1 Production Process 1. Cleaning the area 2. Setting of the equipment 3. Preparing of the ingredients 4. Mixing the ingredients 5. Presentation 6. Serving 4. 3. 2 Service Flow Customer Kofilicious Personnel 4. 4 Materials Handling Design The materials requested for the daily operation of the business will be purchased by the proponents every week. One of the staff will inspect the process of production. The store will be using FIFO or First- In First Out as its inventory method. Materials are kept in safe and secured storage. 4. 5 Project Site The project is located inside Walter Mart, North EDSA, Quezon City. The project site has a total area of 3 meters by 2 meters. The site was chosen because the business is located near public and private offices and residences. 4. 6 Project Layout The food stand is about 8ft. in height, 4 ft. length and 3ft. in width. For the proponents the area is big enough to meet the production and selling operation of the business, the storage and other equipment could still be accommodated in the proposed area. 4. 7 Plant Size and Production Schedule The proponents chose the proposed business at the first level of Walter Mart, North EDSA Quezon City with a floor area of 3 meters by 2 meters. Table – Personnel Schedule: | Stall Manager| Store Personnel (1)| Store Personnel (2)| Monday| 10:00 a. m -7:00 p. m| 08:00 a. m -04:00 p. m| | Tuesday| 10:00 a. m -7:00 p. m| 10:00 a. m -7:00 p. m| OFF| Wednesday| OFF| 10:00 a. m -7:00 p. m| 10:00 a. m -7:00 p. m| Thursday| 10:00 a. m -7:00 p. m| OFF| 10:00 a. m -7:00 p. m| Friday| OFF| 10:00 a. m -7:00 p. m| 10:00 a. m -7:00 p. m| Saturday| 10:00 a. m -7:00 p. m| 10:00 a. m -7:00 p. m| 10:00 a. m -7:00 p.m| Sunday| 10:00 a. m -7:00 p. m| 10:00 a. m -7:00 p. m| 10:00 a. m -7:00 p. m| 4. 8. Floor Plan The stall has a total area of 3 by 2 meters which will have the operation area and the product display area. It has enough space for three personnel. The lease term is two months in advance and one month deposit. 4. 9 Utilities As for utilities, water supplied by Maynilad and electricity from Meralco will be included in the rental fee. The business will be charged Php 30,000. 00 every month with a 10% increase on rent per year. 4. 10 Coffee Materials Vanilla Cappuccino (8oz/240ml) Quantity| Ingredients| Wt. in g/ml| Product Cost| Unit Cost| Food Cost| ? c| Fresh Milk| 60 ml| P 62. 15/1000 ml| 0. 06| P 3. 60| 2 tsp. | Sugar| 10 g| P54. 00/1000 g| 0. 054| P 0. 54| 1 tsp. | Vanilla Syrup| 5 ml| P 10. 00/30 ml| 0. 33| P 1. 65| 1 tsp. | Coffee, strong| 5 g| P 66. 95/100 g| 0. 67| P 3. 35| 1 tsp. | Cinnamon| 5 g| P 38. 35/30 g| 1. 28| P 6. 40| 1 T| Whipped Cream| 15 ml| P 43. 20/250 ml| 0. 17| P 2. 55| ? c| Ice Cubes| 120 g| P 5. 00/1000g| 0. 005| 0. 60| Total Food Cost P 18. 69 +10% Buffer P 1. 87 Total cost P 20. 56 Mark-up 40% P 8. 22 Selling Price P 28. 78 or P 29. 00 Profit P 10. 00 Vanilla Cappuccino (12 oz./360ml). Quantity| Ingredients| Wt. in g/ml| Product Cost| Unit Cost| Food Cost| ? c| Fresh Milk| 120 ml| P 62. 15/ 1000ml| 0. 06| P 7. 20| 3 tsp. | Sugar| 15 g| P 54. 00/1000g| 0. 054| P 0. 81| 2 tsp. | Vanilla Syrup| 10 ml| P 10. 00/30 ml| 0. 33| P 3. 30| 2 tsp. | Coffee, strong| 10 g| P 66. 95/100 g| 0. 67| P 6. 70| 1 tsp. | Cinnamon| 5 g| P 38. 35/30 g| 1. 28| P 6. 40| 2 T| Whipped Cream| 30 ml| P 43. 20/250 ml| 0. 17| P 5. 10| ? c| Ice Cubes| 180 g| P 5. 00/1000 g| 0. 005| P 0. 90| Total Food Cost P 30. 41 +10% Buffer P 3. 04 Total cost P 33. 45 Mark-up 40% P 13. 38 Selling Price P 46. 83 or P 47. 00 Profit P 16. 00 Mocha Frappuccino (8 oz. /240 ml) Quantity| Ingredients| Wt. in g/ml| Product Cost| Unit cost| Food Cost| ? c| Fresh Milk| 60 ml| P 62. 15/1000 ml| 0. 06| P 3. 60| 1 tsp. | Coffee, strong| 5 g| P 66. 95/100 g| 0. 67| P 3. 35| 1 T| Whipped Cream| 15 ml| P 43. 20/250 ml| 0. 17| P 2. 55| 1 oz. | Milk Magic Chocolate| 30 ml| P62. 15/1000 ml| 0. 06| P 1. 80| 2 tsp. | Sugar| 10 g| P 54. 00/1000 g| 0. 054| P 0. 54| ? c| Ice Cubes| 120 g| P 5. 00/1000 | 0. 005| P 0. 60| Total Food Cost P 12. 44 +10% Buffer P 1. 24 Total cost P 13. 68 Mark-up 40% P 5. 47 Selling Price P 19. 15 or P 20. 00. Profit P 7. 00 Mocha Frappuccino (12 Oz. /360 ml) Quantity| Ingredients| Wt. in g/ml| Product cost| Unit cost| Food cost| ? c| Fresh Milk| 120 ml| P 62. 15/1000 ml| 0. 06| P 7. 20| 2 tsp. | Coffee, strong| 10 g| P 66. 95/100 g| 0. 67| P 6. 70| 2 T| Whipped Cream| 30 ml| P 43. 20/250 ml| 0. 17| P 5. 10| 2 oz. | Milk Magic Chocolate| 60 ml| P 62. 15/1000 ml| 0. 06| P 3. 60| 3 tsp. | Sugar| 15 g| P 54. 00/1000 g| 0. 054| P 0. 81| ? c| Ice Cubes| 180 g| P 5. 00/1000 g| 0. 005| P 0. 90| Total Food Cost P 24. 31 +10% Buffer P 2. 43 Total cost P 26. 74 Mark-up 40% P 10. 70 Selling Price P 37. 44 or P 38. 00 Profit P 13. 00 Ricoa’s Chocolate drink (8oz. /240 ml) Quantity| Ingredients| Wt. in g/ml| Product cost| Unit cost| Food cost| ? c| Fresh Milk| 60 ml| P 62. 15/1000 ml| 0. 06| P 3. 60| 60 g| Ricoa’s Cocoa| 60 g| P 52. 85/200 g| 0. 26| P 15. 60| 2 tsp. | Sugar| 10 g| P 54. 00/1000 g| 0. 054| P 0. 54| 1 tsp. | Vanilla Extract| 5 ml| P 10. 00/30 ml| 0. 33| P 1. 65| ? c| Ice Cubes| 120 g| P 5. 00/1000 g| 0. 005| P 0. 60| 1 T| Whipped Cream| 15 ml| P 43. 20/250 ml| 0. 17| P 2. 55| Total Food Cost P 24. 54 +10% Buffer P 2. 45 Total cost P 26. 99 Mark-up 40% P 10. 80 Selling Price P 37. 79 or P 38. 00. Profit P 13. 00 Ricoa’s Chocolate drink (12 oz. /360 ml) Quantity| Ingredients| Wt. in g/ml| Product cost| Unit cost| Food cost| ? c| Fresh Milk| 120 ml| P 62. 15/1000 ml| 0. 06| P 7. 20| 80 g| Ricoa’s Cocoa| 80 g| P 52. 85/200 g| 0. 26| P 20. 80| 3 tsp. | Sugar| 15 g| P 54. 00/1000 g| 0. 054| P 0. 81| 1 tsp. | Vanilla extract| 5 ml| P 10. 00/30 ml| 0. 33| P 1. 65| ? c| Ice cubes| 180 g| P 5. 00/1000 g| 0. 005| P 0. 90| 2 T| Whipped Cream| 30 ml| P 43. 20/250 ml| 0. 17| P 5. 10| Total Food Cost P 36. 46 +10% Buffer P 3. 65 Total cost P 40. 11 Mark-up 40% P 16. 04 Selling Price P 56. 15 or P 57. 00 Profit P 20. 00 Cafe Latte (8oz. /240 ml) Quantity| Ingredients| Wt. in g/ml| Product cost| Unit cost| Food cost| 10 ml| Espresso ,brewed| 10 ml| P 60. 00/60 ml| 1| P 10. 00| ? oz. | Condensed Milk| 15 ml| P 30. 75/300 ml| 0. 10| P 1. 50| ? c| Ice cubes| 120 g| P 5. 00/1000 g| 0. 005| P 0. 60| 1 tsp. | Cinnamon| 5 g| P 38. 35/30 g| 1. 28| P 6. 40| 1 T| Whipped cream| 15 ml| P 43. 20/250 ml| 0. 17| P 2. 55| Total Food Cost P 21. 05 +10% Buffer P 2. 11 Total cost P 23. 16 Mark-up 40% P 9. 26 Selling Price P 32. 42 or P 33. 00 Profit P 11. 00 Cafe Latte (12 oz. /360 ml) Quantity| Ingredients| Wt. in g/ml| ProductCost| Unit cost| Food cost| 15 ml| Espresso, brewed| 15 ml| P 60. 00/60 ml| 1| P 15. 00| 20 ml| Condensed milk| 20 ml| P 30. 75/300 ml| 0. 10| P 2. 00| ? c| Ice cubes| 180 g| P 5. 00/1000 g| 0. 005| P 0. 90| 1 tsp. | Cinnamon| 5 g| P 38. 35/30 g| 1. 28| P 6. 40| 2 T| Whipped Cream| 30 ml| P 43. 20/250 ml| 0. 17| P 5. 10| Total Food Cost P 29. 40 +10% Buffer P 2. 94 Total cost P 32. 34 Mark-up 40% P 12. 94 Selling Price P 45. 28 or P 46. 00 Profit P 16. 00 Caramel Latte Macchiato (8 OZ. /240 ml) Quantity| Ingredients| Wt. in g/ml| Product Cost| Unit Cost| Food Cost| ? c| Steamed Milk| 60 ml| P 61. 80/1000 ml| 0. 06| P 3. 60| 1 tsp. | Vanilla Syrup| 5 ml| P 10. 00/30 ml| 0. 33| P 1. 65| 10 ml| Espresso, brewed| 10 ml| P 60. 00/60 ml| 1| P 10| 2 tsp. | Caramel syrup| 10 ml| P 59. 15/120 ml| 0. 43| P 4. 30| 1 T| Whipped cream| 15 ml| P 43. 20/250 ml| 0. 17| P 2. 55| ? c| Ice cubes| 120 g| P 5. 00/1000 g| 0. 005| 0. 60| Total Food Cost P 26. 30 +10% Buffer P 2. 63 Total cost P 28. 93 Selling Price P 40. 50 or P 41. 00 Profit P 14. 00 Caramel Latte Macchiato (12 oz. / 360 ml) Quantity| Ingredients| Wt. in g/ml| Product Cost| Unit Cost| Food Cost| ? c| Steamed milk| 120 ml| P 61. 80/1000 ml| 0. 06| P 7. 20| 1 tsp. | Vanilla syrup| 5 ml| P 10. 00/30 ml| 0. 33| P 1. 65| 15 ml| Espresso, brewed| 15 ml| P 60. 00/60 ml| 1| P 15. 00| 3 tsp. | Caramel syrup| 15 ml| P 59. 15/120 ml| 0. 43| P 6. 45| 2 T| Whipped cream| 30 ml| P 43. 20/250 ml| 0. 17| P 5. 10| ? c| Ice Cubes| 180 g| P 5. 00/1000 g| 0. 005| P 0. 90| Total food Cost P 36. 30 +10% Buffer P 3. 63 Total cost P 39. 93 Mark-up 40% P 15. 97 Selling Price P 55. 90 or P 56. 00 Profit P 19. 00 Costs for packaging Materials| Product Price| Plastic Cups (8 oz. )| P 47. 50/50 pcs. | Plastic Cup (12 oz. )| P 51. 50/50 pcs. | Straw| P 75. 00/200 pcs. | Tissue| P 40. 00/bundle| TOTAL:| P 214. 00| 4. 11 Equipment, Kitchen Tools Packaging Requirements Equipment Item| Quantity| Unit Cost| Total Cost| Food Kiosk| 1| P 40,000| P 40,000| Blender| 2| P 1,200| P 2,400| Freezer| 1| P 9,847. 00| P 9,847. 00| Coffee Maker| 1| P 2,100| P2,100| | | Total:| P 54, 347. 00| Kitchen Tools Item| Quantity| Unit Cost| Total Cost| Measuring Cup| 2 set| 60| P 112. 00| Measuring Spoon| 2 set| 80| P 160. 00| Plastic Container| 6| | P150. 00| Kitchen Scissors| 1| P 30. 00| P 30. 00| | | Total:| P 452. 00| Packaging Requirement Item| Quantity| Amount| Total| Plastic cup| 50 pcs. | 0. 60| P 30. 00| Plastic straw| 50 pcs. | 0. 18| P 17. 50| Tissue| 1,000 pcs. | 0. 005| P 50. 00| | | Total:| P 97. 50| 4. 12 Man Power Requirements Manpower Requirement Position| No. | Work load| Basic Rate| Stall Manager| 1| Eight hours a day| Share to the capital| Accountant| 1| Twice a month| 1,500. 00/visit*2/month. Php 3,000. 00| Store Personnel| 2| Eight hours a day| 404/day*26days/month. P 10,504. 00| 4. 13 Wastes and Waste disposal Kofilicous will implement proper ways of disposing solid and liquid wastes. Solid wastes include used cups and plastic straws.

Gender Quota Policies Essay -- Law, Women Behavior in Hearing Debate

In general, every country has two choices when it comes to getting women involved in politics; they can either encourage women’s participation in politics or implement policies that require parties and parliament to have a certain proportion of women holding elected offices (Stokes, 2005: 78). The second option requires that the party adopts the gender quota system which is a number of seats reserved for women (Stokes, 2005:77). Ever since quotas have been adopted and diffused across nations, the proportion of women in national legislature has increased from the period of 1975 to 1995 (Caul; 2001:1214). This goes to show that the adoption of quota policies have facilitated women’s entrance into politics. However, the road to adoption of the quotas policies has been influenced by several factors: political and societal (Caul; 2001), as well as parties’ culture and characteristics (Stokes 2005, Chapter 1). The rationale behind using quota policies is that the more women are present in legislative politics, the more chances women will have the chance to influence policy (Lyn: 1994: 560). Lyn Kathlene examines women’s presence and behaviours in a Colorado state in legislature hearing committees to test for their input in policy making and debates. The question that this paper seeks to answer if whether or not women get to influence policy making once in office, like advocates hoped for? We will see that to a certain extent it is possible to observe women’s impact in the decision making process. Although other pressures such cultural, negative conversational dynamics between men and women are present it does not decrease the rate of women’s participation in political decision making process. Instead it exposes the negative response ... ... on issues that directly affect them such as family issues. Their presence in national legislature means that they were elected by the population, they not only acting on behalf of all women but also standing in these hearing committees as their duty as a delegate of those who have elected her. The grounds for their interventions are based on their ability to position themselves as women but also as an elected official. Being present at hearing debates, shows that their presence is aligned with their ability to influence policy, regardless of the times they get interrupted. Male’s behaviours towards women expose a reality that is more related to their characters and behaviours. The findings that we have looked do not show any connection male’s behaviours towards women in hearing debate that discourage them from participating and voicing their opinions in debates.