IELD LAW Essay Example | Topics and Well Written Essays - 1000 words

IELD LAW - Essay Example Acemoglu goes on to say that it is important to obtain the right balance between politics and economics, because one inadvertently affects the other (Acemoglu 68). This is where law comes in because laws and policies are mainly made by politicians; these are the same laws that have major effects on the economy and development of a country. As a result of this, it is really important that a right mix be found between politics (law) and economics; this will create new opportunities and freedoms which can be exploited in order to improve economies and by extension the living standards of people living in poor countries (Acemoglu 69). In his book, The End of Poverty: Economic Possibilities for Our Time, Sachs provides several reasons why some countries fail to achieve economic growth and therefore remain poor and underdeveloped. He goes on to list government failures as one of the reasons for failed economic growth in poor countries, and explains this by stating that governments must pro tect businesses and make it easy for people to do businesses (Sachs 59). This, he says, can be done by taking steps to assure people that it is perfectly safe and conducive to do businesses in a particular country (Sachs 60). My understanding of this is that law is heavily involved since policies have to be enacted and implemented in order for investors to inject their money into a particular economy. As a consequence, I can conclude that Sachs also agrees that law plays a vital role in economic development and should therefore be taken seriously because it is a tool for promoting and enhancing economic development. In his book the Bottom Billion: Why the Poorest Countries are Failing and what can be done about it, Collier (65) argues that â€Å"governance and bad policies help to shape economic performance, but that there is a proportionality in the effects of getting them right or wrong†. Collier is simply saying that bad governance and failure to enact the right economic p olicies can seriously dent a country’s hopes of developing. When governments cannot develop and implement policies that ensure a good environment for doing business, investors will stay away and the country will not be able to attract foreign direct investment (FDI). FDI plays a crucial role in the development of a country, and it is common knowledge that all developed nations attract a lot of FDI, and also go to great lengths to ensure that their countries are investor-friendly. In poor and underdeveloped countries, bad governance and lack of democracy leads to things dictatorships, chaos and instability. These are some of the arch-enemies of development; they greatly inhibit the ability of a country to attract investment, aid and good diplomatic relations and therefore limit its potential for development. In Easterly’s The White Man’s Burden: Why the West’s Efforts to aid the rest have done so much ill and so little good (Easterly 5), Easterly identifie s two groups that have influential roles to play when it comes to aid and the distribution of aid. He names these groups as planners and searchers, and says that planners are those who insist on a continuation of giving out aid and grants that often do not reach their intended targets, while searchers advocate

BUS 401 SLP MOD 3 Essay Example | Topics and Well Written Essays - 500 words

BUS 401 SLP MOD 3 - Essay Example Microsoft Corporation is the Washington based Multinational Corporation, founded by the highly talented computer programmer Bill Gates on 4th April 1975. Microsoft Corporation rose to the peak of software world with the development of MS-DOS in the mid 1980’s. At that time, candidates who wished to work in software industry were attracted by the outstanding performance of Microsoft Corporation. The employee selection process in this organization was guided by a separate recruiting department. Microsoft gave first priority to the talent of candidate rather than their qualification or other factors like their age, sex, and family backgrounds. The company knew that diverse knowledge from a diverse workforce would help the organization to achieve its objectives; and they recruited employees globally. It mainly recruited employees from campuses spending much time on the selection process in order to acquire the most brilliant employees. The selection program is usually conducted by qualified program developers and sometimes even directly by its chairman Bill Gates. The recruiting team followed a scientific and systematic method to interview the candidates and thereby to bring out their whole capabilities (Major p.26). It is necessary to provide proper training to the recruited employees in order to satisfy the interests of the firm. The Microsoft Corporation had developed diversified training programs for the employees with the intention of aligning them with specific job requirements. â€Å"The training was designed so everyone first would receive clarity of the mission and commitments or goals of the corporation† (Daft and Marcic, 161). In addition to this, the Microsoft executives implemented goal-setting programs so as to ensure the active participation of all employees. Similarly, the top executives continuously monitored the programs in order to evaluate the employees’

Marketing strategies Essay Example for Free

Marketing strategies Essay The word â€Å"strategy† is derived from the Greek word â€Å"stratà §gos†; stratus (meaning army) and â€Å"ago† (meaning leading/moving). Strategy is an action that managers take to attain one or more of the organization’s goals. Strategy can also be defined as â€Å"A general direction set for the company and its various components to achieve a desired state in the future. Strategy results from the detailed strategic planning process†. A strategy is all about integrating organizational activities and utilizing and allocating the scarce resources within the organizational environment so as to meet the present objectives. While planning a strategy it is essential to consider that decisions are not taken in a vaccum and that any act taken by a firm is likely to be met by a reaction from those affected, competitors, customers, employees or suppliers. Strategy can also be defined as knowledge of the goals, the uncertainty of events and the need to take into consideration the likely or actual behavior of others. Strategy is the blueprint of decisions in an organization that shows its objectives and goals, reduces the key policies, and plans for achieving these goals, and defines the business the company is to carry on, the type of economic and human organization it wants to be, and the contribution it plans to make to its shareholders, customers and society at large. Features of strategic management Strategy relates the firm to its environment, particularly the external environ-ment in all actions whether objective setting, or actions and resources required for its achievement. This definition emphasizes on the systems approach of management and treats an organization as part of the society consequently affected by it. Strategy is the right combination of factors both external and internal. In relating an organization to its environment, the management must also consider the internal factors too, particularly its strengths and weaknesses, to take various courses of action. Strategy is relative combination of actions. The combination is to meet a particu-lar condition, to solve certain problems, or to attain a desirable objective. It may take any form; for every situation varies and, therefore, requires a somewhat different approach. Strategy may even involve contradictory action. Since strategic action depends on environmental variables, a manager may take an action today and revise or reverse his steps tomorrow depending on the situations. Strategy is forward looking. It has orientation towards the future. Strategic ac-tion is required in a new situation. Nothing-new requiring solutions can exist in the past, and so strategy is relevant only to the future. Process The strategic management process is more than just a set of rules to follow. It is a philosophical approach to business. Upper management must think strategically first, then apply that thought to a process. The strategic management process is best implemented when everyone within the business understands the strategy. The five stages of the process are goal-setting, analysis, strategy formation, strategy implementation and strategy monitoring. 1. Goal-Setting The purpose of goal-setting is to clarify the vision for your business. This stage consists of identifying three key facets: First, define both short- and long-term objectives. Second, identify the process of how to accomplish your objective. Finally, customize the process for your staff, give each person a task with which he can succeed. Keep in mind during this process your goals to be detailed, realistic and match the values of your vision. Typically, the final step in this stage is to write a mission statement that succinctly communicates your goals to both your shareholders and your staff. 2. Analysis Analysis is a key stage because the information gained in this stage will shape the next two stages. In this stage, gather as much information and data relevant to accomplishing your vision. The focus of the analysis should be on understanding the needs of the business as a sustainable entity, its strategic direction and identifying initiatives that will help your business grow. Examine any external or internal issues that can affect your goals and objectives. Make sure to identify both the strengths and weaknesses of your organization as well as any threats and opportunities that may arise along the path. 3. Strategy Formulation The first step in forming a strategy is to review the information gleaned from completing the analysis. Determine what resources the business currently has that can help reach the defined goals and objectives. Identify any areas of which the business must seek external resources. The issues facing the company should be prioritized by their importance to your success. Once prioritized, begin formulating the strategy. Because business and economic situations are fluid, it is critical in this stage to develop alternative approaches that target each step of the plan. 4. Strategy Implementation Successful strategy implementation is critical to the success of the business venture. This is the action stage of the strategic management process. If the overall strategy does not work with the business current structure, a new structure should be installed at the beginning of this stage. Everyone within the organization must be made clear of their responsibilities and duties, and how that fits in with the overall goal. Additionally, any resources or funding for the venture must be secured at this point. Once the funding is in place and the employees are ready, execute the plan. 5. Evaluation and Control Strategy evaluation and control actions include performance measurements, consistent review of internal and external issues and making corrective actions when necessary. Any successful evaluation of the strategy begins with defining the parameters to be measured. These parameters should mirror the goals set in Stage Types of strategic management 1. Functional strategies Functional strategy- selection of decision rules in each functional area. Thus, functional strategies in any organization, some (e.g., marketing strategy, financial strategy, etc.). It is desirable that they have been fixed in writing. In particular, functional strategies are as follows: Production strategy( make or buy) defines what the company produces itself, and that purchases from suppliers or partners, that is, how far worked out the production chain. Financial Strategy- to select the main source of funding: the development of their own funds (depreciation, profit, the issue of shares, etc.) or through debt financing (bank loans, bonds, commodity suppliers credits, etc.). Organizational strategy- decision on the organization of the staff (choose the type of organizational structure, compensation system, etc.). May be allocated and other functional strategies, for example, the strategy for research and experimental development (R D), investment strategy, etc. In addition, each of the functional strategies can be divided into components. For example, organizational strategy can be divided into three components: strategy of building organizations to select the type of structure (divisional, functional, project, etc.); strategy to work with the staff a way of training (mainly administrative staff), training of staff (in a business or educational institutions), career planning, etc.; Strategy wages (in the broader sense rewards and penalties) in particular, the approach to the compensation of senior managers (salary, bonuses, profit sharing, etc.). Organization for the implementation of the strategy at the functional area responsible senior specialist (Ch. Engineer, Director of Finance), at the enterprise level the general director or director of the department, at the level of groups of companies a collegiate body (management, board of directors). 2. Human resources Role in Strategy Formulation: HRM is in a unique position to supply competitive intelligence that may be useful in strategy formulation. Details regarding advanced incentive plans used by competitors, opinion survey data from employees, elicit information about customer complaints, information about pending legislation etc. can be provided by HRM. Unique HR capabilities serve as a driving force in strategy formulation. 3. Marketing strategies Marketing management is a business discipline which is focused on the practical application of marketing techniques and the management of a firms marketing resources and activities. Globalization has led firms to market beyond the borders of their home countries, making international marketinghighly significant and an integral part of a firms marketing strategy. Marketing managers are often responsible for influencing the level, timing, and composition of customer demand accepted definition of the term. In part, this is because the role of a marketing manager can vary significantly based on a businesss size, corporate culture, and industry context. For example, in a large consumer products company, the marketing manager may act as the overall general manager of his or her assigned product. To create an effective, cost-efficient marketing management strategy, firms must possess a detailed, objective understanding of their own business and the market in which they operate. In analyzing these issues, the discipline of marketing management often overlaps with the related discipline of strategic planning. To achieve the desired objectives, marketers typically identify one or more target customer segments which they intend to pursue. Customer segments are often selected as targets because they score highly on two dimensions: 1) The segment is attractive to serve because it is large, growing, makes frequent purchases, is not price sensitive (i.e. is willing to pay high prices), or other factors; and 2) The company has the resources and capabilities to compete for the segments business, can meet their needs better than the competition, and can do so profitably. [3] In fact, a commonly cited definition of marketing is simply meeting needs profitably. 4. Financial strategy To get the most out of your financial resources and achieve sustainability youll need to successfully manage all your funding and financing sources in an overarching strategy for your organisation. Many organisations manage income from a number of different funding and finance sources from donations, grants, contracts and income generated from trading. A financial strategy enables your organisation to assess your financial needs and the sources of support required to meet your objectives and fulfil the organisational mission, whilst also planning for continued growth to enable stability. Youre financial strategy will derive from your mission. So the first step is to clearly define why you exist and you plan to achieve your mission before preparing any budgets. Cadbury History Birmingham 1824 John Cadbury was one of ten children of Richard Tapper Cadbury, a prominent Quaker who had moved to Birmingham, England from the West Country in 1794. In 1824, 22-year-old John Cadbury opened his first shop at 93 Bull Street, next to his fathers drapery and silk business in the then fashionable part of Birmingham. Apart from selling tea and coffee, John Cadbury sold hops, mustard and a new sideline cocoa and drinking chocolate, which he prepared using a mortar and pestle. Cocoa and drinking chocolate had been introduced into England in the 1650s but remained a luxury enjoyed by the elite of English society. Customers at John Cadburys shop were amongst the most prosperous Birmingham families, the only ones who could afford the delicacy. Cocoa beans were imported from South and Central America and the West Indies. Experimenting with his mortar and pestle, John Cadbury produced a range of cocoa and chocolate drinks, the latter with added sugar. The products were sold in blocks: customers scraped a little off into a cup or saucepan and added hot milk or water. John Cadbury had a considerable flair for advertising and promotion. John Cadbury is desirous of introducing to particular notice Cocoa Nibs, prepared by himself, an article affording a most nutritious beverage for breakfast, announced his first advertisement in the Birmingham Gazette in March 1824. He soon established himself as one of the leading cocoa and drinking chocolate traders in Birmingham. The popularity and growing sales of John Cadburys cocoa and drinking chocolate of superior quality determined the future direction of the business. In 1831, John Cadbury rented a small factory in Crooked Lane not far from his shop. He became a manufacturer of drinking chocolate and cocoa, laying the foundation for the Cadbury chocolate business. These early cocoa and drinking chocolates were balanced with potato starch and sago flour to counter the high cocoa butter content, while other ingredients were added to give healthy properties. By 1842, John Cadbury was selling sixteen lines of drinking chocolate and cocoa in cake and powder forms. The Quaker Influence The Cadbury family were prominent members of the Society of Friends or Quakers, one of the many nonconformist religious groups formed in the 17th century. Their strong beliefs carried into campaigns aimed at ending poverty and deprivation and many prominent Quaker-run businesses were part of reforms of social and industrial society in Victorian Britain. John Cadburys lifelong involvement with the Temperance Society influenced the direction of his business enterprise. By providing tea, coffee, cocoa and chocolate as an alternative to alcohol he felt he was helping to alleviate some of the alcolohol-related causes of poverty and deprivation amongst working people. He also incorporated some of these principles in his industrial relations philosophy. (See A Progressive Workplace) Cadbury Brothers of Birmingham John Cadbury As the enterprise prospered, in 1847 John Cadbury rented a larger factory in Bridge Street, off Broad Street, in the centre of Birmingham and went into partnership with his brother Benjamin trading as Cadbury Brothers of Birmingham. The retail side of the business in Bull Street was passed to a nephew, Richard Cadbury Barrow in 1849. Barrow Stores, as it became, traded in Central Birmingham until the 1960s. A major turning point for the cocoa and chocolate industry came in the mid-1850s, when taxes on imported cocoa beans were reduced by Prime Minister William Gladstone. The previously prohibitive chocolate products were now within the reach of the wider population. Cadbury Brothers received their first Royal Warrant on February 4, 1854 as manufacturers of cocoa and chocolate to Queen Victoria. The company continues to hold royal warrants of appointment. During the 1850s business began to decline. The partnership between the first Cadbury brothers was dissolved in 1860, a difficult time in the companys history. John Cadburys sons Richard and George, who had joined the company in the 1850s, became the second Cadbury brothers to run the business when their father retired due to failing health in 1861. John Cadbury devoted the rest of his life to civic and social work in Birmingham until his death in 1889. Although they had worked in their fathers business for some years, the prospects for Richard. 25, and George, 21, were daunting. Their first five years were a period of unremitting toil with few customers, long hours and very frugal living. Both seriously considered taking up other vocations Richard as a surveyor in England and George as a tea planter in India. George was focused on manufacturing, and Richard with sales, but in the early days both brothers went out and promoted their goods. Due to their dedication, sheer hard work and improvements in the quality of Cadbury cocoa products, the business survived and prospered. Technological Advancements Historic packaging Dissatisfied with the quality of cocoa products, including their own, the Cadbury brothers took a momentous step in 1866 that not only had a bearing on their business but revolutionised the whole of the British cocoa business. Until that time English cocoa had been heavily adulterated with starch substances like potato flour or sago to mask the excess cocoa butter. The cocoa drink, as described by George Cadbury himself, was a comforting gruel. Following a visit to the Van Houten factory in Holland to see their new cocoa press, the brothers introduced this new process to their Bridge Street factory. The press removed some of the cocoa butter from the beans, producing a less rich and more palatable cocoa essence the forerunner of the cocoa we know today. There was no need to add flour and Cadburys new cocoa essence was advertised as Absolutely puretherefore Best At that time there was much concern in Parliament about the adulteration of food, including cocoa. The new unadulterated Cadburys cocoa essence was heralded as a major breakthrough and resulted in the passing of the Adulteration of Food Acts in 1872 and 1875. Cadbury received a remarkable amount of free publicity during this period and sales increased dramatically. The marketing of this cocoa essence helped turn a small business into a vast worldwide company. The introduction of cocoa essence was not the only innovation that improved the Cadbury Brothers trade. The plentiful supply of cocoa butter remaining after the cocoa was pressed made it possible to produce a wide variety of new kinds of eating chocolate, leading to the development of the smooth creamy chocolate produced today. The quality of the chocolates made by the company following the introduction of the cocoa press was such that in the 1870s, Cadbury broke the monopoly which French producers had previously enjoyed in the British Market. Cadburys Chocolate Box A chocolate for eating had been produced at the Cadbury factory since 1849 but it was not, by todays standards, a very palatable product. With the availability of cocoa butter a new chocolate recipe produced chocolate similar to that which we enjoy today. Refined plain chocolate was made for moulding into blocks or making bars and chocolate creams that with chocolate-covered fruit-flavoured centres. Cadburys fancy chocolates- or assortments as they are now called were sold in decorated boxes, with small pictures that children could cut out to stick into scrapbooks. Richard Cadbury applied his considerable artistic talents to introduce more ambitious and attractive box designs from his own paintings, using his own children as models or depicting flowers and scenes from his travels. They were the first British-made fancy chocolate boxes and were very popular. Some of his original boxes still exist. Elaborate chocolate boxes were much prized as special gifts by the late Victorians as they could later be used as trinket or button boxes. Chocolate box designs ranged from superb velvet covered caskets with bevelled mirrors and silk lined jewel boxes to pretty boxes with pictures on the lid. The popularity of these splendid Cadbury boxes continued until their disappearance during the Second World War. Victorian and Edwardian chocolate boxes are now collectors items. Cadbury Brothers Ltd The business became a private limited company Cadbury Brothers Limited in 1899 following Richard Cadburys sudden death at the age of 63. George Cadbury became chairman of the new board and his fellow directors were Barrow and William A. Cadbury, sons of Richard and two of his own sons, Edward and George Cadbury Junior. By 1899, the Bournville factory had trebled in size with more than 2,600 employees. With the formation of the limited company, Bournville entered a new era as the younger members of the Board introduced new ideas analytical laboratories, advertising and cost offices, a sales department, works committee, medical department, pension funds, education and training for employees. The Bournville factory site became a series of factories within a factory, as everything needed for the business was produced on site, including tin box pressing plants, carton making units, a design studio and printing plant. This policy continued until well after the Second World War when the rationalisation of the business to mainstream activity production and marketing of chocolate confectionery- led to the use of outside specialised suppliers for ancillary items. . Cadbury India began its operations in India in 1948 by importing chocolates. It now has manufacturing facilities in Thane, Induri (Pune) and Malanpur (Gwalior), Bangalore and Baddi (Himachal Pradesh) and sales offices in New Delhi, Mumbai, Kolkata and Chennai. The corporate head office is inMumbai. Since 1965 Cadbury has also pioneered the development of cocoa cultivation in India. For over two decades, Cadbury has worked with theKerala Agricultural University to undertake cocoa research. Cadbury was incorporated in India on 19 July 1948. Currently, Cadbury India operates in five categories – Chocolate confectionery, Beverages, Biscuits, Gum and Candy. Some of the key brands are Cadbury Dairy Milk, Bournvita, 5 Star, Perk, Bournville, Celebrations, Gems, Halls, Éclairs, Bubbaloo, Tang and Oreo. Its products include Cadbury Dairy Milk, Dairy Milk Silk, Bournville, 5-Star, Perk, Gems (a version of MMs), Eclairs,Bournvita, Celebrations, Bilkul Cadbury Dairy Milk Shots, Toblerone, Halls, Tang and Oreo. It is the market leader in the chocolate confectionery business with a market share of over 70%. Products Major chocolate brands produced by Cadbury include the bars Dairy Milk, Crunchie, Caramel, Wispa, Boost, Picnic, Flake, Curly Wurly, Chomp, and Fudge; chocolate Buttons; the boxed chocolate brand Milk Tray; and the twist-wrapped chocolates Heroes. As well as Cadburys chocolate, the company also owns Maynards and Halls, and is associated with several types of confectionery including former Trebor and Bassetts brands or products such as Liquorice Allsorts, Jelly Babies, Flumps, Mints, Black Jack chews, Trident gum, and Softmints. Notable product introductions include: 1866: Cocoa Essence 1875: Easter Eggs 1897: Milk Chocolate and Fingers 1905: Dairy Milk 1908: Bournville 1914: Frys Turkish Delight 1915: Milk Tray 1920: Flake 1923: Creme Egg (launched as Frys) 1926: Cadbury Dairy Milk Fruit Nut 1929: Crunchie (launched as Frys) 1938: Roses 1948: Fudge 1958: Picnic 1960: Dairy Milk Buttons 1968: Aztec 1970: Curly Wurly 1974: Snack 1976: Double Decker 1981: Wispa (relaunched 2007) 1985: Boost 1987: Twirl 1992: Time Out 1995: Wispa Gold (relaunched 2009 and 2011) 1996: Fuse 2001: Brunch Bar, Dream and Flake Snow 2009: Dairy Milk Silk 2010: Dairy Milk Bliss 2011: Big Race oreo 2012: Marvellous Creations and Crispello. Advertising controversy In May 2011 the model Naomi Campbell described the new advertisement for the Bliss bar as insulting and hurtful. Reacting to the advertisement, which had the tag line Move over Naomi – there is a new diva in town, Campbell said, I am shocked. Its upsetting to be described as chocolate, not just for me, but for all black women and black people. I do not find any humour in this. A spokesperson for the company insisted that the campaign was a light-hearted take on the social pretensions of Cadbury Dairy Milk Bliss. The campaign was, he later added, no longer in circulation we have no plans to repeat the campaign. Reacting to Campbells outburst, comedian Reginald D. Hunter, on the BBC television comedy quiz Have I Got News For You, suggested that it was complimentary for black people to be compared to chocolate, and that enjoyment of the Bliss bar might even be enhanced by a love of black people. Health and safety 2006 Salmonella scare On 19 January 2006, Cadbury Schweppes detected a rare strain of the Salmonella bacteria, affecting seven of its products, said to have been caused by a leaking pipe. The leak occurred at itsMarlbrook plant, in Herefordshire, which produces chocolate crumb mixture; the mixture is then transported to factories at Bournville and formerly Somerdale to be turned into milk chocolate. It was not until around six months after the leak was detected that Cadbury Schweppes officially notified the Food Standards Agency, shortly after which it recalled more than a million chocolate bars. In December 2006, the company announced that the cost of dealing with the contamination would reach  £30 million. In April 2007, Birmingham City Council announced that it would be prosecuting Cadbury Schweppes in relation to three alleged offences of breaching food safety legislation. At that time, theHealth Protection Agency identified 31 people who had been infected with Salmonella Montevideo. One of the alleged victims had to be kept on a hospital isolation ward for five days after eating a Cadburys caramel bar. An investigation being carried out at that time by Herefordshire Council led to a further six charges being brought. The company pleaded guilty to all nine charges, and was fined one million pounds at Birmingham Crown Court—the sentencing of both cases was brought together.[70] Analysts have said the fine is not material to the group, with mitigating factors limiting the fine being that the company quickly admitted its guilt and said it had been mistaken that the infection did not pose a threat to health. Head office Cadburys head office is the Cadbury House in the Uxbridge Business Park in Uxbridge, London Borough of Hillingdon, England. The building occupies 84,000 square feet (7,800 m2) of space inside Building 3 of the business park. Cadbury, which leases space in the building it occupies, had relocated from central London to its current head office. Cadburys previous head office was in 25 Berkeley Square in Mayfair, City of Westminster. In 1992 the company leased the space for  £55 per 1 square foot (0.093 m2). In 2002 the company agreed to pay  £68.75 per square foot. The Daily Telegraph reported in 2007 that the rent was expected to increase to a three-figure sum. In 2007 Cadbury Schweppes had announced that it was moving to Uxbridge to cut costs. As of that year the head office had 200 employees. After the Kraft Foods acquisition of Cadbury, Kraft announced that the Cadbury head office would remain the Cadbury House. Mission statement of cadbury. Cadbury’s mission statement says simply: ‘Cadbury means quality’; this is our promise. Our reputation is built upon quality; our commitment to continuous improvement will ensure that our promise is delivered’ . Vision The Vision into action (VIA) plan embodies all aspects of our strategy. Our governing objective is to deliver superior shareowner returns by realizing our vision to be the world’s biggest and best confectionery company. At the heart of our plan is our financial scorecard, judiciously reinforced by our priorities, commitments and culture . Management information strategy. A management information system (MIS) provides information that organizations require to manage themselves efficiently and effectively.[1] Management information systems are typically computer systems used for managing five primary components: 1.) Hardware, 2.) Software, 3.) Data (information for decision making), 4.) Procedures (design,development and documentation), and 5.) People (individuals, groups, or organizations). Management information systems are distinct from other information systems, in that they are used to analyze and facilitate strategic and operational activities.[2] Academically, the term is commonly used to refer to the study of how individuals, groups, and organizations evaluate, design, implement, manage, and utilize systems to generate information to improve efficiency and effectiveness of decision making, including systems termed decision support systems, expert systems, and executive information systems.[2] Most business schools (or colleges of business administration within universities) have an MIS department, alongside departments of accounting, finance, management, marketing, and sometimes others, and grant degrees (at undergrad, masters, and PhD levels) in MIS. Characteristics of management information strategies Strategic information management is a salient feature in the world of information technology (IT). In a nutshell, strategic information management helps businesses and organizations categorize, store, process and transfer the information they create and receive. It also offers tools for helping companies apply metrics and analytical tools to their information repositories, allowing them to recognize opportunities for growth and pinpoint ways to improve operational efficiency. Automation IT professionals design strategic information management systems to automate the management of incoming and outgoing information to the greatest possible degree. While each company has its own unique IT needs, strategic information management systems typically include built-in controls that filter, sort, categorize and store information in easy-to-manage categories. Customization Strategic information management systems are typically customized to meet the unique needs of each individual company. Incoming and outgoing data can be sorted and cross-referenced according to a wide range of individually specified controls and parameters, which include the companys business verticals and horizontals, individual clients, demographics, geographic location and business function. Strategic information management systems are extensively categorized, allowing for an optimal level of organization. Access controls can be as strict or as lax as the client wants, allowing for company-wide access to information databases or limiting information accessibility to key personnel. User-specific controls can also be set, in case employees need access to certain information but management wants to limit their access to sensitive data. Benefits The benefits of strategic information management can be felt from the executive level right down to the functional staff level. It can help businesses expand their operations into new areas, set goals, measure performance and improve overall productivity. Risks Some of the risks involved with strategic information management systems include implementation challenges, incompatibility with client databases and human error. As with other IT management techniques, data protection and information security is also an ongoing concern. Conclusion Cadbury is one of the best known brands in the world today. It is a brand which is associated with high levels of quality and customer satisfaction. The ongoing growth of Cafà © Cadbury provides a flagship that further helps to enhance the reputation of the Cadbury Masterbrand. At the same time, it provides customers with the opportunity to indulge themselves in the enjoyment of high quality products in a welcoming environment.

Physicochemical Events in Production of Butter and Margarine

Physicochemical Events in Production of Butter and Margarine Byeong-Keon LEE Introduction Margarine and butter are known world-widely as spread, and have dominated the production in the western world, such as America including New Zealand. Recently, Asian countries particularly China and India have shown an increase of butter consumption. The amount of butter China consumes was predicted to increase to 13% over the next decade (Fallow, 2013). Both margarine and butter have similar a taste, texture as well as nutritional values. The characteristic of both products are significantly similar for example, water-in-emulsion and the fat content are approximately in 81% range. However, the two products are actually different when it is compared with the ingredients and the structure. The argument surrounding the diversity of butter and margarine is typically concerned with human health, the production of margarine is a man-made food which follows a lot of chemical treatments and speculation that it might cause several diseases (Guyenet, 2008). On the other hand, the butter cont ains a higher level of cholesterol that can negatively influence human digestion (Collins, 2013). In this assignment, physical and chemical properties and psychochemical processes and the changes of making margarine and butter will be discussed. Physical and Chemical difference Both butter and margarine are triglyceride (triacylglycerol) in an ester linkage composure of glycerol and 3 fatty acids that also uses the water-in-oil emulsion process where water is dispersed in phase and oil in a continuous phase. The critical comparison and contrast between butter and margarine will be the ingredients which have different states in room temperature and the chemical process of making it. Butter is an animal dairy product which is composed of a complex chain of saturated fat and unsaturated fatty acid, and a high concentration of animal cholesterol. As its clearly seen from the picture, the majority of fatty acids are saturated and some fatty acid unsaturated. The color of butter is normally yellow indicating it contains small amounts of carotene another meaning of vitamin A. (Reyes, n.d). The higher saturation levels of the fatty acids, contributes to the physical structure of the animal fat. Higher saturation levels are highly correlated with higher London Dispersion forces. Hence, due to the high London Dispersion Forces holding the saturated bonds together, animal fat is solid at room temperature (Brown, LeMay and Bursten, n.d.). Figure 2. Percentage composition of fatty acid in butter In contrast, margarine is a substitution of butter spread made from vegetable oil. Oil has a lot of double bonds, which typically disrupts the London dispersion forces between fatty acids and low effective surface area which the molecules do not pack together giving a lower melting point The mixed vegetable oil, like soyabean oil or corn oil has a structure of mono-unsaturated or polyunsaturate of fatty acids and those unsaturated fats that need to be converted into a semi-solid to make margarine. This process is called hydrogenation or additional reaction, by adding hydrogen gas with nickel catalyst in a double bond of unsaturated fat. The double bond become a single bond, and this makes the molecules pack together better. In other words, the London dispersion forces become active and the interaction between the molecules is called the Van Der Waals interaction (Burrows, 2009). The results of the hydrogenated vegetable oil, are of it process to solidify at room temperature. The majority of fatty acid in margarines are unsaturated. Most fatty acids have a cis-form and margarine is unlikely to form trans-fatty acid. During the hydrogenation, some of the fatty acid will tend to form trans-addition. Figure 4. Hydrogenation reaction occur in unsaturation reaction Chemical process of butter The milk itself come from the cow which does not have to add artificial ingredients. Therefore butter contains nutritional values such as fat, protein and different types of vitamins which are found originally in milk. The chemical process is outlined in figure 4, that depicts the chemical process. For example pasteurization the ripening, aging and churning are the most significant factors for making butter cream. 1) Milk separation The standard raw milk mostly contains 15 to 25 percent of fat globules, the globule is a tiny membrane filled with the fat molecule (Murphy, 2011). When the raw milk is shaken, the globules membranes will crash against each other and break. As regard, the fat will start to burst out and tend to bunch together with the contents of other burst globules, consequently, the butter cream is separated from raw skim milk and the butter cream will contain approximately 38% of fat. 2) Pasteurization The raw cream has to be pasteurized to a temperature of 95oC for 15 seconds to kill any interference in production of butter particularly enzyme and micro-organisms. This process is widely known as HTST (High Temperature Short Time) pasteurization. It is very interesting to note that nowadays, dairy industries implements UHT (Ultra High Temperature) pasteurization procedure to produce lower number of micro-organism, which leads to longer shelf life. HTST process are more favorable compared to UHT as in the production of butter, Lactobacillus sp. is wanted to further ferment the cream, giving of specific flavors. In contrast, if the cream is subjected to UHT, any bacteria present in the cream would be eliminated, further contributing to no flavor compound formation during the ripening process (Butler and Media, n.d). 3) Inoculation and ripening After pasteurization, then for some time the helpful bacteria ripens in the raw cream so it can proliferate to render it in a better condition for butter making. The butter maker has made significant improvements through experience, that ripened cream churns more rapidly than sweet cream. It take about 24 to 48 hours for the cream to fully ripen (Marina. 2011). The lactic acid bacteria (Lactobacillus helveticus) will actually further ferment or ripening the cream and breaking down the long fatty acid into short fatty acid (diacetyl compounds). This short fatty acid has which has unique taste and good smell. An increase in lactic acid causes a reduction in overall pH which cause the proteins in milk to change. As cream returns to room temperature, the lactose in milk begins to ferment and creating lactic acid which help to make butter. (Belitz, Grosch and Schieberle, 2009) 4) Agitation It is a physical change which the process of churning butter consists of the mixing that separates some of the fatty solids out of milk. The formation of fat crystal can be influence by suitable temperature control during the ripening process. Fat molecule in cream are surrounded by membranes made of phospholipids and proteins which prevent the fat from pooling together. Fat globules are bumping into each other and membrane is breaking down when it happens the fat globules are trying to stick together. Agitation cream damage these membrane allowing the fats to pool together and form whipping cream. 5) Churning Churning is essentially strong mechanical cream shearing which tears the membranes of the fat globules and facilitates coalescence of the globules. The cream breaks any tiny granules of butter appear. In the churning compartment, a rotating impact wave cause butter granule formation. The separation compartment is divided into two parts. The butter is first churned further, resulting in the formation of butter granules of larger diameter. As the churning continues fat molecule become popcorn butter which separate from butter milk. The popcorn butter has the same consistency as regular butter at room temperature. They put the butter cream on bulk tank where mixers sterile to maintain the consistency. If agitation and churning of the cream continues, finally a solid is formed(butter-cream) and the remaining liquid (butter milk) is separated (Ripema, 1970). 6) Washing, Cooling, and Vacuum Subsequently, the buttermilk is separated and the butter is washed if necessary. which cause the butter-cream fat molecules to bunch together releasing water and air. In addition, cooling process and vacuuming is performed to reduced to water and air content to 1% (Belitz, Grosch and Schieberle, 2009). Chemical process of margarine Most margarines are made from a variety substances such as vegetable oil and edible animal fats. It composed of approximately a 80% combination of fat, that is either saturated fat or unsaturated fats, approximately 18% of liquid which derives from either pasteurized skim milk or a soybean protein fluid (Ripema, 1970). 1) Crude oil Different types of vegetable oil like corn and soybean are chemically extracted and refined to form crude oil and the crude oil can be neutralized and treated with a caustic soda solution that removes free fatty acid, and corrosive and pungent sulphur compounds (Sample, 2009). The free fatty acid, influences an undesirable taste. The process follows by washing then mixing with water, so it can separate, it is then left to dry with the aid of vacuum. 2) Modification Margarine is not originally a yellow colour which the decolourisation process is for removing the grey colour by the absorption to activated clay or bleaching process (Ripema, 1970). The bleaching process utilizes bleaching earth and charcoal material in the vacuum condition. The process helps to absorb any undesirable colorants, which will be later filtered out from the oil mixture. Other sustenance impurities are both organic and inorganic, which naturally occurs raw oil that is removed by the de-acidification process using akali treatments. 3) Hydrogenation The hydrogenation is used as catalyst called nickel and the structure varies by cis-addition and trans-addition. This process helps the animal and vegetable oils blend and are able to let the formation from a liquid into a fat that is in a state that increases the melting point. However only some of the double bonds of polyunsaturated vegetable oil are hydrogenated and named partial hydrogenation. Therefore the degree of hydrogenation can be varied to give softer or harder margarine. (Haynes, 2014) Figure 10. Chemical reaction of hydrogenation 4) Deodorization The modification is complete so the base oil is prepared to reproduce similar qualities to butter, this stage decrease unwanted smells and taste (Formo, n.d). The removal of the poor smell is by a batch process that steams the oil, the temperature used is very high and reaches from175–205 °C in Europe and 235 °Ã¢â‚¬â€œ250 ° C in America, during this process the bad tastes and smells are taken away by the extractor fan. The oil can then be either further processed to make margarine or alternatively vegetable oil. (Singh, P. n.d.) 5) Emulsify When the emulsion of the stabilized immiscible liquids is blended with the use of an emulsifier. The way margarine is constructed is through the emulsion process that adds salty water droplets in oil, as well as an emulsion ingredient to a cup. Salt content is modified as an emulsifier and renamed lecithin, the final stage is the separating of starch and emulsifier that forms a consistent mixture. Moreover, all the nutrients and color in the margarine are artificially made particularly vitaminisation processed into the margarine, to have a measured amount of vitamin with butter (Hasenhuettl and Hartel, 2008). 6) Cooling and kneading process The method for the cooling an kneading process has two ways of completing, either with a tube chiller or a chilling drum-complector. Tube chiller method uses a closed system that has a one step process. Unlike the Chilling Drum-Complector that has a longer process, allowing cooling and kneading that lets the mixture rest, and the crystallization of fats at slower pace. However the advantage of the tube chiller is the reduced capacity of spoilage compact size in relation to production levels, and ease of operation. (Hasenhuettl and Hartel, 2008). Conclusion In conclusion, butter and margarine have significantly different physical and chemical properties as well as physiochemical duties in the production. Although the nutrition and texture of products are the same, but the ingredients of butter and margarine are different and this leads to a structure of both products that have different qualities. Moreover, both products have a different chemical process. In fact, margarine has extra steps to convert the butter from a liquid state to a solid state, that furthers the need to process, using hydrogenation. References Reyes, V. (2013). Chemical structure of butter. [Figure 1] Available at: http://scienceandfooducla.wordpress.com/2013/05/28/homemade-butter/ [Accessed 15 May. 2014]. P. B. Hawk, O. Bergeim, Blakiston, (2010). Fatty acids in butter. Percentage composition from Practical Physiological Chemistry,. [Figure 2] Available at: http://antoine.frostburg.edu/chem/senese/101/consumer/faq/butter-composition.shtml [Accessed 15 May. 2014]. Image by user called Smokefoot, (2012). Hydrogenation of fatty acid. [Figure 3] Available at: http://en.wikipedia.org/wiki/File:H2forMargerin.png#filehistory [Accessed 15 May. 2014]. Alpha Omega trial, (n.d.). Margarine composition in percentage. [Figure 4] Available at: http://en.wikipedia.org/wiki/File:H2forMargerin.png#filehistory [Accessed 15 May. 2014]. Yokogawa Corporation, (2007). Stable and Accurate Density Measurement to Control Fat Content in Skim Milk. [figure 5] Available at: http://www.yokogawa.com/us/technical-library/application-notes/stable-and-accurate-density-measurement-to-control-fat-content-in-skim-milk.htm [Accessed 15 May. 2014]. Andrews, R. (2012). All About Milk. [Figure 6] Available at: http://www.precisionnutrition.com/all-about-milk [Accessed 15 May. 2014]. Shannon, (2011). Making A Big Batch of Cultured Butter. [Figure 8] Available at: http://www.nourishingdays.com/2011/10/making-a-big-batch-of-cultured-butter/ [Accessed 15 May. 2014]. Castelli, C. (2008). Crude Corn Oil. [Figure 9] Available at: http://www.alibaba.com/product-detail/Crude-Corn-Oil_144278983.html [Accessed 15 May. 2014]. Quadro Engineering, (n.d.). Production of Margarine and Low Fat Spreads. [Figure 11] Available at: http://www.quadroytron.com/menu_app/food_margarine.asp [Accessed 15 May. 2014]. Belitz, H., Grosch, W. and Schieberle, P. (2009). Food chemistry 4th revised and extended edition. 4th ed. Springer, pp.pg 526 527. Collins, C. (2013). Whats healthier, butter or margarine?. NZ Hearald. [online] Available at: http://www.nzherald.co.nz/lifestyle/news/article.cfm?c_id=6objectid=11169963 [Accessed 15 May. 2014]. Fallow, B. (2013). Chinas slowdown may be good for NZ. NZ Hearld. [online] Available at: http://www.nzherald.co.nz/business/news/article.cfm?c_id=3objectid=10902631 [Accessed 15 May. 2014]. Formo, M. (n.d.). fat and oil processing (chemistry) :: Deodorization. [online] Encyclopedia Britannica. Available at: http://www.britannica.com/EBchecked/topic/202405/fat-and-oil processing/50167/Deodorization [Accessed 15 May. 2014]. Guyenet, S. (2008). Whole Health Source: Butter, Margarine and Heart Disease. [online] Wholehealthsource.blogspot.co.nz. Available at: http://wholehealthsource.blogspot.co.nz/2008/12/butter-margarine-and-heart-disease.html [Accessed 15 May. 2014]. Hasenhuettl, G. and Hartel, R. (2008). Food emulsifiers and their applications. 1st ed. New York: Springer, p.271. Haynes, F. (2014). Take the Guess Work from Figuring Out the Trans Fats in Your Foods. [online] About.com Low Fat Cooking. Available at: http://lowfatcooking.about.com/od/faqs/f/hydrogenated.htm [Accessed 15 May. 2014]. Marina, (2011). Cultured butter – CULTURED, AGED, BREWED. [online] Culturedagedbrewed.com. Available at: http://www.culturedagedbrewed.com/2011/12/20/cultured-butter/ [Accessed 15 May. 2014]. Murphy, L. (2011). Emulsion Explosion: How to Make Butter. [online] Scientificamerican.com. Available at: http://www.scientificamerican.com/article/bring-science-home-butter-emulsion/ [Accessed 15 May. 2014]. Singh, P. (n.d.). fat and oil processing (chemistry) :: Deodorization. [online] Encyclopedia Britannica. Available at: http://www.britannica.com/EBchecked/topic/202405/fat-and-oil processing/50167/Deodorization [Accessed 15 May. 2014]. Ripema, S. (1970). The Story of Margarine. 1st ed. Public Affairs Press. Sample, I. (2009). Trafigura case: toxic slop left behind by caustic washing. [online] the Guardian. Available at: http://www.theguardian.com/environment/2009/sep/16/trafigura-case-toxic-slop [Accessed 15 May. 2014]. Butler, C. and Media, D. (n.d.). Why Cant You Use Ultra Pasteurized Cream for Making Butter?. [online] Everyday Life Global Post. Available at: http://everydaylife.globalpost.com/cant-use-ultra-pasteurized-cream-making-butter-42002.html [Accessed 15 May. 2014]. Burrows, A. (2009). Chemistry3. 1st ed. Oxford: Oxford University Press, pp. page 85 to page 86. Brown, L., LeMay, E. and Bursten, B. (n.d.). Chapter 11 intermolecular Forces, Liquids and Solids. 10th ed. [ebook] The central science, pp.slide 18 to slide 23. Available at: http://alpha.chem.umb.edu/chemistry/ch115/Mridula/CHEM 116/documents/chapter_11au.pdf [Accessed 15 May. 2014].

How can Collaborating Virtually Compete with face-to-face Interaction?

The world is not as small as it once was. Individuals are more complex than they once were, seeking greater freedoms of expression in their professional lives. They are more intelligent and have a great need to know their roles in their broader organizations. Corporations have changed also. They are no longer seeking profit in one arena. Many of the successful corporations compete in a myriad of different arena in an even more diverse network of countries. Corporations have become worldwide conglomerates. â€Å"Organizations of the future will increasingly live in a world that is flatter, faster, and much more chaotic. They will need to respond in the marketplace before headquarters realizes the game has changed.† (Katzenbach & Khan, 2009, pg. 99) As a result of this flatter, faster, and more chaotic world both individuals and organizations have found it necessary to change the way they communicate. As individuals we are more connected than we have been at any other p oint in history. â€Å"Where once the challenge was how to stay connected, now the pervasive use of BlackBerry and wireless-enabled laptop computers allow one to be connected around the clock and around the world. The new challenge may be learning how to filter out information or how to set boundaries around available time. Effective virtual collaborators will learn to establish team norms that ensure that no one is being overwhelmed with too much information and that are respectful of teammates’ work/life balance.† (Bradley, 2010, pp. 205) Here rests the fulcrum of successfully collaborating virtually. It is balancing the right mix of information with the correct medium in order to ensure collaboration takes place. Successful collaborators keep constituents eng... ...es the time available for discussion and analysis of strategic options (Rudolph & Repenning, 2002), creates problems in achieving both cognitive and effective consensus at least some of the time (Gersick, 1988), and generally diminishes communication quality in many, if not most, instances (Waller et al., 2002). Yet organizational team members seem unable to escape the demand for speed. A significant organizational challenge is in creating communication processes that allow reflective understanding of the meaning and perspectives of others, yet within the increasingly stringent time constraints commonly found in organizational settings.† (Berry, 2006, pp. 344-366) As a leader, when it comes to collaborating virtually this is your primary task. Leaders need to put in place systems that allow the strength of the collective genius of their constituents to shine.

How to Write a Last-minute Essay -- Expository Process Essays

How to Write a Last-minute Essay In high school I was assigned a number of essays to write. With each essay came a lengthy period of time when I was to brainstorm, develop a thesis, piece together an introduction, craft supporting arguments, and deliver an exemplary conclusion. After several attempts at stretching out this process over the allotted time, I discovered that it was to my advantage if I saved the entire project until the last day or two and raced myself against the deadline clock. What resulted in almost all my efforts were pieces of writing that used my creative talent and focused my incessant desire to write into a clear essay. Now that I am taking a college composition course, I feel that the skill of writing a quality last-minute essay under pressure should be shared with my companions in the world of college writing. To successfully piece together a last-minute essay, a topic must be selected and agreed upon before sitting down to write. This ensures that the writer can stay mentally focused and be able to concentrate solely on writing the essay. Once the to...

Native Americans Mascots Essay

Imagine yourself at a sporting event. You are enjoying the last bite of your foot-long hot dog, anticipating the moment the half time show will begin. Out comes the shoe-less, plaid-shirt wearing, ripped and dirty blue jean sporting mascot. His name is â€Å"Billy Bob– the wildest hillbilly in the boondocks. † He goes running around, chugging down his fake moonshine and spitting tobacco. Being a native of Appalachia, you find yourself upset, and state this to be extremely offending. However, your sister who is attending the game with you casually laughs it off, stating that it is just hilarious. The disagreement between siblings from the same background can be compared to the discontent many people face when concerning the use of Native American Mascots. We will be reviewing the varying opinions and beliefs on the matter of using Native American symbols at sporting events. There are many people who believe that it is very disrespectful towards Native Americans. Not only is it demeaning the values that they believe in, but it is also poking fun at their image in a very negative way. However, there are also the people who feel that using the names of Native Americans and their image is not only very honorable, but is a helpful reminder to people of the fight that they once went through. We are going to take a look at some of the different standpoints on the matter, some statistics, and even some cases that have resulted from this dispute. Honoring Native Americans is what many believe the mascots do. Those who support the use of these symbols and identities are convinced that they show their admirable characteristics and reflect them positively. In June of 2007, there was a law signed by Governor Phil Bredesen, for the state of Tennessee to be able to â€Å"continue to honor certain persons or cultures through the use of symbols, names and mascots† (Holliday. ) However, the bill stated that it would be void in the circumstance that these Native American symbols were being portrayed as demeaning or in an obscene way. If the school is actually recognizing the positive qualities of the Native Americans, then the use of their symbols as mascots should not be an issue. Of course, there are those who are easily offended and oppose this idea. On this side of the debate, there are other issues that come into view. For the schools that are not using Native American mascots appropriately, they would be required to not only have their traditional name change, but require new uniforms and gear. This could result in the fans holding prejudiced opinions towards the Native Americans, which in return could be more harmful than before. Many cannot see why using Native Americans and their images as mascots or logos could be considered negative or even disrespectful. What they do not understand is the potential stereotyping that is associated with these images. Coming from a place such as Appalachia, I can concur with these stereotyping insecurities. A study published in Basic and Applied Social Psychology states, â€Å"If American Indian mascots are regarded as negative stereotypes then their psychological effects will also be negative. For example, activating negative stereotypes is associated with disengagement, lower self-esteem, and decreased aspirations for careers and leadership† (Stone. ) It goes on to speak of the potential for positive stereotypes, but that does not always guarantee a positive outcome. There is also a mention of how positive stereotypes can lead to negative consequences. An example of this is a woman who is considered warm and affectionate, and how she is in return believed to be weak, basically less competent. The offensive repercussions from these mascots have some people hoping and working towards a change. Arguers against the use of Native American mascots believe that teams could just as well play under a different team name. The offensive cartoons or taglines that are associated with a team’s merchandise could lead to the negative stereotypes of Indians as savages, which is said to be the starting line on the path to racism. In 2005, the NCAA took a stand for what they believed was right and what they thought the public wanted; they banned the images and nicknames of Native Americans in post season tournaments. They removed any nicknames and images that could be seen as â€Å"hostile† or â€Å"abusive. † Starting in February of 2006, mascots would not be allowed to perform at halftime shows, and their cheerleaders and band members would not be able to wear American Indians on their uniforms. One school in particular believed that this was wrong and very quickly complained and even threatened legal action. The president of Florida State, home of the Seminoles, T. K. Wetherell said in a statement, â€Å"I intend to pursue all legal avenues to ensure that this unacceptable decision is overturned, and that this university will forever be associated with the ‘unconquered’ spirit of the Seminole Tribe of Florida† (The Florida State University. ) While the NCAA officials admit they can’t force the schools to change their nicknames or logos, they are making a statement they believe is long overdue. In some states, such as New York and Maryland, there have been similar courses of action taken in order to resolve this debate. The Commissioner of Education of New York, required schools to discuss the issue with the directive that â€Å"the use of Native American symbols or depictions as mascots can become a barrier to building a safe and nurturing school. † The Maryland Department of Education decided that the schools in Maryland must deliberate the issue. In result, approximately half of its schools decided to change their logos. Some were left undecided, leaving less than half with their original names. Just like the debate on whether this use is morally right or wrong, the decision seems to be split. Other state boards of education have considered similar actions. Minnesota and North Carolina are just a few. In Kansas and Michigan, there are recommendations to completely discontinue these names, and seek some more appropriate ones. In the past three decades, most colleges that held mascots or names that were Native American have rid them from their halls (Taylor.) In the Chronicle of Higher Education, it states â€Å"Today about 58 colleges nationwide have Native American mascots, and besides Illinois, only four compete at the high-profile Division I-A level: Arkansas State University, Florida State University, the University of North Dakota, and San Diego State University† (Selingo. ) The statistics have some questioning the time and effort that many have spent on the issue. Biology professor, Stephen J. Kaufman at Illinois stated, â€Å"The amount of time and effort all sides have spent on this issue is absurd. The Revolutionary War took 7 years, the Civil War 4 years, and here we are in our 15th year. † The fifteen year debate he is speaking of is that of the decision whether the University of Illinois Chief Illiniwek is an appropriate display of Native American characteristics (Sellingo. ) This debate has been going on for many years, and will probably continue to be argued. On this debate, I am on the fence. If honoring Native Americans is the intention, and it is done correctly, I see no wrong in using Native American mascots. However, any occurrences where the mascots are not acting or representing their namesakes properly should be removed. The main concern should not be the school or the consequences that could come from removing these mascots. The focus, as it should always be, must be on the ones being portrayed. The battle of whether the use of Native American mascots and symbols is right or wrong, is still ongoing. This debate will probably never cease, because there will never be one unanimously decided solution, for not everyone sees it one way or the other. Either our society is going to have to learn to respect others, or we are going to have to eliminate the possibility of unfair treatment and discrimination. Both seem to be out of our own hands, and not to be pessimistic, but quite unattainable. However, only the future holds the true answer to this ongoing debate. We can only hope for a fair solution. Works Cited â€Å"Florida State University responds to NCAA decision banning use of Native American symbols. † The Florida State University. Web. 20 Jul. 2012. . Holliday, Courtney. â€Å"Tennessee Votes to Protect American Indian Mascots . † First Amendment Center . Web. 20 Jul. 2012. . â€Å"Indian Mascots in Sports. †Ã‚  Scholastic Action  34. 5/6 (2010): 30. MasterFILE Premier. EBSCO. Web. 20 Jul. 2012. Joseph M. Stone, et al. â€Å"Of Warrior Chiefs and Indian Princesses: The Psychological Consequences of American Indian Mascots. †Ã‚  Basic & Applied Social Psychology  30. 3 (2008): 208-218. Academic Search Premier. EBSCO. Web. 20 Jul. 2012. Selingo, Jeffrey. â€Å"An Honored Symbol to Some, a Racist Mascot to Others. †Ã‚  Chronicle of Higher Education50. 41 (2004): A20. MasterFILE Premier. EBSCO. Web. 20 Jul. 2012. Taylor, Kelley R. â€Å"Mascots, Team Names, and Cultural Sensitivity. †Ã‚  Education Digest  68. 2 (2002): 43. MasterFILE Premier. EBSCO. Web. 20 Jul. 2012.