The Culture At Nickelodeon, Crafted Carefully By Taran

The culture at Nickelodeon, crafted carefully by Taran Swan, was one that could be characterized as creative, inclusive, heterarchical, and harmonious. Teamwork was of utmost importance in Swan’s Nickelodeon as well as reliability, so employees were able to communicate and work together, while also focusing on delivering accurate individual contributions. Furthermore, the culture did not offer preferential treatment to executive managers over lower level employees; instead, it followed a heterarchical structure of treatment which generated a sense of equality and energized the workplace. The inclusive nature of the culture was evidenced by what one department head said about their roles, â€Å"The whole team decided on these issues. We all†¦show more content†¦Additionally, Swan consistently asked questions to force her team members to think broadly about the implications of their decisions to ensure that they visualize a bigger picture of the potential consequences and to be able to think of alternatives ahead of time. Swan also encouraged the individuality of the employees by setting different guidelines for the different focus groups she established. This ensured that while these teams will collaborate and work together, they will still have to work individually according to their own guidelines. Swan also emphasized the importance of communication by leading bi-monthly Update Meetings, rotating the meetings’ leadership based on the feedback from an internal survey, and opening lines of communication with employees who were having tensions with other members or who wanted to communicate with Swan directly. 3. Describe Swan’s leadership style. What impact has it had on the culture? When assessing Swan’s leadership style, one cannot help but reference Ancona’s four leadership capabilities. In the saturated media market, Swan was quick to prioritize â€Å"capturing attention and differentiating the brand in order to convince affiliates and advertisers to choose Nickelodeon over the plethora of other channels.† Furthermore, she knew the importance of signing up advertisers ahead of time, even before there was a channel, in order to seal the corporate approval. These

Starbucks Operations Management - 1076 Words

Individual Assignment – Operations Management Company STARBUCKS These days Starbucks owns more than 18,000 stores in 62 countries and is the premier roaster and retailer of exclusive coffee in the world. Back in 1971, when the first Starbucks opened, the company already had two intentions to give to people every single day till now: share specialty coffee with friends and help to make the world a little better. In 1981, Howard Schultz, the chairman, president and chief executive officer of Starbucks, walked into a Starbucks store for the first time. Highly impressed of the great coffee and the company’s concept, he joined Starbucks a year later. In 1983 he traveled to Italy, where he became fascinated with the coffee culture in†¦show more content†¦The company checks on all stores every four-six months to ensure all quality standards. Each of the stores has a copy of the required qualifications that have to be prepared for these tests. A cross-functional design team accomplishes actions of Quality Design, including members of Marketing, Engineering, Operations and other departments. These actions contain the consideration of customers’ needs and their yearning for variety of caffeinated or decaffeinated drinks. Besides, Starbucks has to ensure the availability of products and working machines to prepare drinks highly qualitative and quickly. The question is what exactly goes into the process from cocoa beans in a field to a steaming cup of delicious coffee. Starbucks has created an amazing strategy of Supply Chain Management that spans across almost nineteen countries, that means cocoa beans can come from one country while milk could come from an entirely different nation hundreds of miles away. Through this global resource span Starbucks can expand the company and reach more countries than ever before. Starbucks also makes sure that they supply the best ingredients to their coffee drinkers for a lower price. All raw materials are sent to roasting manufacturing and packaging plants. Starbucks itself has six roasting manufactories, which seems very few for such a big company, but they are using a very effective centralized system.Show MoreRelatedStarbucks Operations Management Essay1707 Words   |  7 PagesAbstract Starbucks Coffee Company was founded in 1971 as a delicate coffee and tea vendor. In 1985, chairman and CEO Howard Schultz altered the business into what it is now -  an international coffee brand manufactured on the wisdom of coffee, high-quality goods, and a desire for teaching customers about the values of coffees and teas. Today, Starbucks has expanded from its Seattle roots and markets imported coffee, fine teas, Italian style espresso, cold beverages, food products and coffee fixturesRead MoreStarbucks Coffee Operation Management1661 Words   |  7 PagesThe Transformation Role of Operations Management: 3 Starbucks Coffee Hiratage: 3 Starbucks Coffee Mission: 4 Starbucks Supply Chain Objectives 5 Product quality, service reliability and management of operations at Starbucks 6 Introduction: Every business is managed through multiple business functions each responsible for managing certain aspects of the business. Operations management (OM) is the business functionRead MorePrinciples of Operations Management Chapter 1-2-32543 Words   |  11 Pagesend of this session. This was the step, a stimulus towards being a future Business person. And for which it was very vital for me to know how a business organization manages the various processes associated with its goods and services. 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Office: TBA Office Hours: Fr 5-6 p.m. E-Mail: Jonatan_Jelen@baruch.cuny.edu Course Description (Catalogue):Read MoreEssay about Baker Week Three Assignment Completed 934 Words   |  4 PagesPhoenix Starbucks Coffee Company   Ã‚  Starbucks Coffee Company (Starbucks) has retained our consulting firm to advise them about current issues affecting their ability to optimize operations in today’s economy or changes needed to enhance operations management. This prospectus will identify those current issues related to operations management that are currently a challenge for Starbucks. 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Module Title: Operations900 Words   |  4 Pages Operations Management Report Module Title: Operations Management Module Number: BS2108 Module Coordinator: Peter Atorough Word Count: Student Name: Ipek Budak Student Number: 1404100 â€Æ' Executive Summary This report will examine the â€Æ' Contents 1. Introduction 2. Analysis and Discussion of Strategic Business Focus 2.1. Input – Transformation – Output Model 2.2. Five Operations Performance Objectives 3. Identification and Discussion of Operation Processes 3.1. Inputs 3Read MoreValue Chain Analysis (Starbucks)1064 Words   |  5 PagesValue Chain Analysis (Starbucks) Primary Activities: †¢ Inbound Logistic: Starbucks had its agents travelled regularly to coffee – growing countries to establish relationship with growers and distributors. In sourcing green coffee beans, it was increasingly dealing directly with farmer. It normally offered high prices to ensure that the poor small coffee growers have enough money to cover their production cost and for their families. To buy coffee beans, Starbucks used fixed price purchase

Feminism In The Handmaids Tale - 1709 Words

The Republic of Gilead, a dystopian world with a patriarchal society, is displayed in Atwood’s, The Handmaid’s Tale. More specifically, the novel takes place in what used to be considered the United States but is now being called the Republic of Gilead where freedoms and rights have been excluded, especially for women. The society nurtures a â€Å"theocratic, patriarchal, nightmare world created by men, with the complicity of women† (â€Å"Margaret (Eleanor) Atwood†). The separation of the freedoms between the genders created female victimization through â€Å"sexual exploitation, isolation, and compelled ignorance that accompany severe economic and political powerlessness† (Merriman). In Margaret Atwood’s, The Handmaid’s Tale, taking place in the†¦show more content†¦Another influence upon Atwood that not only affects her opinions, but also the route of the novel is the Victorian women (Swale 374). Throughout the 1800â€℠¢s, middle class women were contained in homes as purely wives and mothers while also being shielded away from the knowledge of the outside world (Swale 374). The women during this time period were merely seen as objects to the men and took on the roles of caring for the home and children (Swale 374). Offred alludes to this role when she loses her job and after decides to go back to the stereotypical role of Victorian Women in the nineteenth century as she decides to do more baking (Swale 374). Overall, throughout the 1980’s Atwood infuses her views on feminism and influence from the Victorian women to help shape the society and the oppression of women in the novel. In order to show the restriction of women, specifically the handmaids in the novel, Atwood uses irony. The scene in which Ofglen first tries to discretely communicate with Offred by saying, â€Å"It’s a beautiful May Day,† is an example of a broad ironic stance that finally motivates her to action (Atwood 58) (Wagner-Lawlor 84). At first Offred does not pick up on the hidden cue, which she later learns was a test in which the irony of it serves as a crucial tool (Wagner- Lawlor 85). This ironic display in the novel is important becauseShow MoreRelatedFeminism in The Handmaids Tale626 Words   |  3 PagesChoice Novel Paper: Feminism in The Handmaid’s Tale In today’s news we see many disruptions and inconsistencies in society, and, according to Margaret Atwood’s The Handmaid’s Tale, humankind might be headed in that direction. The deterioration of society is a concept often explored biologically in novels, but less common, is the effect on everyday social constructs such as the position of women as a item that can be distributed and traded-in for a ‘better’ product. 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Feminists believe that neither sex is naturally superior. They stand behind the idea that women are inherently just as strong and intelligent as the so-called stronger sex. Many writers have taken up the cause of feminismRead MoreSummary Of Feminism In The Handmaids Tale724 Words   |  3 PagesMerriam Webster defines feminism is defined as â€Å"the theory of the political, economic, and social equality of the sexes† (Merriam-Webster). Still, today in America, the thought of gender equality idealistic because the system is internally misogynistic. Margaret Atwood tackles internalized misogyny because of hierarchal patriarchy in her dystopia, Gilead. She creates a world where on the surface women are equal while underlying critici zing religious conservative politics. Writer, Fiona Tolan analyzesRead MoreThe Significance Of Feminism In The Handmaids Tale991 Words   |  4 Pagesgranted. This is evident through Margaret Atwood’s novel The Handmaid’s Tale, a work of speculative fiction that depicts a dystopian future world called Gilead. In this novel, Atwood does a great job of highlighting the significance of feminism or specifically the lack thereof and warns the reader of the consequences that comes along with not recognising the effects on women in a patriarchal society. During the 1980’s, when The Handmaid’s Tale was written, women in North America had the right to voteRead MoreThe Handmaids Tale Feminism Essay1465 Words   |  6 PagesMargaret Atwood’s 1985 novel, The Handmaid’s Tale, is undoubtedly a staple piece when considering feminism in literature. 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We see the outcome of the reversal of women’s rights and a totalitarian government which is based on reproduction. Not only is the government oppressive, but we see the female roles support and enable the oppression of other female characters. â€Å"This is an open ended text,†¦conscious of the possibilities

Restaurant Review and Essay On Indian Cuisin- Free Solution

Question: Describe about the Report for Restaurant Review and Essay on Indian Cuisine. Answer: Restaurant review: Tonka, Melbourne Indian cuisine has been understood to revolve around curry and spice, but the sheer length and breadth of the country and the myriad influences of travellers and rulers from other cultures have allowed the local cuisine to incorporate influences that make the food culture unique and interesting. A first time visitor is likely to notice the attractive interiors of the restaurant that overlooks the Flinders Street. The attentive staff is helpful with selections from the menu for those who are uninitiated in the finer points of Indian cuisine. The masala papads topped with tangy salsa set the tone for my Indian evening in Melbourne. Pani puri offered the crunch coupled with potatoes, mung beans and a tamarind and dates chutney. A range of sea-food prepared in style that departs from the usual tikka curry and yet lifts the flavours ably supported by the use of spices makes one want to try more of those. The subtle use of poppy seeds, black cardamom and roasted coconut in a lamb curry or the kale pakoras, the chick pea fritters lightly spiced offer ample stimulation to the taste buds that yearn to experiment more. The kitchen staff deserves compliments for their culinary excellence. The use of skilled techniques and the high quality ingredients make a unique mark and one cannot but marvel at the diversity of Indian cuisine. The use of white balsamic vinegar in a curry points at the Portugese influence on the Goan recipe. The curry had a surprising combination of ingredients with a balance of flavours that speaks volumes about the superior culinary skills of the chefs at the Tonka. The engaging manner in which the wait staff suggested and explained the items on the menu made it easier to choose from the long menu a combination that left our palates satisfied. And the restaurant was full to capacity with the service and cooking staff working in a smooth manner to cater to the diners who seemed to be enjoying the ambience, the food and the service to the fullest. Flavourful morsels of the food are enjoyed best when the ambience and the soft music that reminds you of India, the place where the delicious food is originally from. The gulab jamuns and the carrot halwa are desserts that are a wonderful close to a meal that is a gastronomical delight. Both the decadent desserts are melt in the mouth delicacies that are prepared fresh every morning. The use of milk and ghee in the desserts lend a creaminess to the desserts that is difficult to ignore and stays on your palate for a long time. I would caution only about booking well in advance if you are visiting the place on weekends, book your tables well in advance. As is to be expected, you pay for the delectable stuff brought to your table, it is a fine dining experience and the bill proves it beyond doubt. And will I visit again? Yes I shall visit again and as often as I can. Diversity of Indian Food Far from popular belief, Indian food is diverse and represents cultural, social and religious nuances that distinguish the north from the south and the east from the west in the manner that local ingredients are used to the way food is presented. Most Indians prefer to eat with the fingers of their right hand, cutlery finds little favour with them, and in doing so they are able to feel the texture and the temperature of each morsel of food. Food is part of rituals and offerings of food are common among Hindus, Sikhs, Jains and Buddhists. Community kitchens in temples are common and so are langars in the state of Punjab. People who follow the faith of Islam, iftar is common during Ramzan, where large groups of people share food from a large common platter (Vasudeva, 2015). The vegetarian way of life is commonly practised where pulses and dals are used as a source of protein to create a large variety of dishes though Indian cuisine has a range of non vegetarian delicacies. Traditions o f cooking and the choice of ingredients are often determined by the ancient science of medicine - ayurveda. Family meal time is an elaborate affair with the whole family enjoying a sit-down meal on very low stools. Food is served on large metal platters called thalis. A thali consists of several dishes most of which are served in katoris. Vegetables with spices, dal, rice, breads called rotis, salad and curd or raita constitute a complete meal. Drinks usually do not form part of a meal. Although lemon juice or raw mango and sugar juice - aam panna may be consumed during the summer months (Dassana, 2016). Bael juice is suggested to provide relief from the hot summer months and is considered to have medicinal properties. A variety of dry or wet chutneys form an innate part of meals. In south India meals may be served on banana leaf. Other varieties of leaf plates are used during community meals. At the end of meal, paan, the betel leaf with betel nut, fennel, coconut, rose petal preserve- gulkand, green cardamom, shaped into small conical parcels is consumed and is believed to aid digestion. (Sheriff Elsharri, 2010). Indian cuisine has been classified as the Sattvic food, food connected with spiritual beliefs and is devoid of garlic and onion and Rajasic food, food consumed for pleasure but does not include beef. Herbs and spices are central to cooking and many have medicinal benefits. Ginger flavoured tea has medicinal properties and is known to relieve sore throat and cold. Lassi and chaas are made from yoghurt and are known to aid digestion and are probiotic. Most spices have medicinal properties and are used to enhance flavour of the food. Spice mixes called garam masala are used to flavour savoury and sweet dishes. Several varieties of spice mixes are used. These may be made at home or bought in ready to use sachets. Turmeric has been used in sweet and savoury dishes. The raw turmeric pickle has probiotic properties. It has been shown to be beneficial in the treatment of arthritis, sore throat, and irritable bowel syndrome (Prasad Agarwal, 2011). Coriander, cinnamon and cumin are known to p ossess antioxidant properties and reduce inflammation and are considered beneficial for heart health (Vasanthi Parameswari, 2010). The Indian bread basket consists of pan roasted breads called roti, chapati, paratha or the baked naan or baati, all of which are made from whole wheat flour. Breads are also made from corn meal, millets, ragi and even rice. The use of dairy in Indian cuisine is common because of the largely vegetarian diet. Paneer or cottage cheese has been historically prepared using heat and acid to coagulate milk (Kumar, et al., 2014). A variety of sweet and savoury recipes make paneer a popular choice among Indians and people who relish Indian delicacies around the world. The rasgulla is one such dessert. The use of ghee or clarified butter in Indian cooking and the use of milk in the preparation of desserts impact creamy texture to food. Coconut oil is used in the south and mustard or groundnut oils are traditionally used for cooking (Anon., n.d.). The use of coconut is more common in South India (Rao, 2012). Consumption of fermented foods is common all across the sub-continent. Idli, dosa, and appam are made from fermented batter made from rice and black lentil. Kanji is a drink made by fermenting mustard and carrots in the north of the country. Various vegetables, sea-food and fish are used to prepare pickles. Fermented drinks such as ambali are prepared from cereals ragi and finger millet. (Sarkara, et al., 2015). Basmati rice is just one of the many rice varieties cooked in India. Puffed rice or murmura, flattened or beated rice - poha are also widely consumed. Steamed rice is commonly eaten with lentil soup. Khichdi is lentil and rice comfort food popular among followers of ayurvedic way of preparing food. People in the coastal areas traditionally consume sea food and rice as staples. Various curries using spices are part of their food culture. While the north indian style of cooking borrows heavily from the influence of the Mughal rule in India. The cuisine of Delhi, Lucknow and Agra makes ample use of the mud oven called tandoor. French influence on food is evident in the cuisine at Pondicherry, former French colony whereas cuisine in Goa has a definite influence of Portugese cuisine. (O'Brien, 2014).The Muligatawny soup is the result of British influence on Indian food. Street food generally consists of fried, high calorie food such as bhel puri, potato stuffed samosas, lentil-stuffed and deep fried kachoris and corn on the cob coated in a spice mix. Tropical fruits such as papaya, mango, jack fruit, guava, bananas are commonly consumed. Apples, apricots, plums and pears are also consumed. The observance of fasts or giving up food on certain days of religious importance is commonly practised. The observance of fast among hindus allows for a selective vegetable based diet that includes, sago, sweet potato, milk and milk products. References Anon., n.d. /CookingOils.asp. [Online] Available at: https://www.my-indian-food.com/CookingOils.asp [Accessed 22 July 2016]. Dassana, A., 2016. aam-panna-recipe-aam-panna/. [Online] Available at: https://www.vegrecipesofindia.com/aam-panna-recipe-aam-panna/ [Accessed 22 July 2016]. Kumar, S., Rai, D., Niranjan, K. Bhat, Z., 2014. PaneerAn Indian soft cheese variant: a review. Journal of food science nd technology, 51(5), p. 821831.. O'Brien, C., 2014. news-story/984bb86faa576c21bc6fc45e7cba3dd1. [Online] Available at: https://www.theaustralian.com.au/archive/executive-living/theres-more-than-curry-and-chicken-tikka-to-indian-cuisine/news-story/984bb86faa576c21bc6fc45e7cba3dd1 [Accessed 22 July 2016]. Prasad, S. Agarwal, B., 2011. Turmeric, the Golden Spice. In: B. IFF Wachtel-Galor S, eds. Herbal Medicine: Biomolecular and Clinical Aspects. 2nd edition.. s.l.:CRC Press/ Taylor and Francis. Rao, B., 2012. indian-food-culturetraditions-and-their-role-in-community-health. [Online] Available at: https://www.slideshare.net/BhargaviRao/indian-food-culturetraditions-and-their-role-in-community-health [Accessed 22 July 2016]. Sarkara, P. et al., 2015. Traditional and ayurvedic foods of Indian origin. Journal of Ethnic Foods, 2(3), pp. 97-109. Sheriff, D. Elsharri, F., 2010. If gluttony is the culprit of adiposity is gourmet the panacea of health? A lesson from Indian cuisine. Libyan jouranl of medicine, p. 5: 10.3402. Vasanthi, H. Parameswari, R., 2010. Indian Spices for Healthy Heart - An Overview. Current Cardiology Reviews, 6(4), p. 274279.. Vasudeva, S., 2015. a-bite-at-a-time-foods-traditions-from-ancient-india-1206447. [Online] Available at: https://food.ndtv.com/food-drinks/ [Accessed 22 July 2016].