Compare and Contrast of the Paintings Man in a Red Turban...

Throughout the history of art, there has always been a plethora of portraiture, no matter the time period or the medium whether is be sculptures, paintings or even carvings. Humans have always been fascinated with themselves and the way others look. But it’s not always about vanity, it means so much more and can be conveyed in many different ways. In some cases, the artists moved beyond that of a simple likeness and can instill different emotions in the viewer. That being said, in this essay I will compare and contrast two portraits. The first is an oil painting titled Man in a Red Turban by Flemish painter Jan van Eyck from 1433. The second work of art is Louis XIV by Hyacinthe Rigaud, a French Baroque painter. The portrait is from 1701†¦show more content†¦This is present in his portrait of King Louie XIV where he is portrayed as a wealthy, confident and even pompous individual. Rigaud made his presence a grand and majestic one. This is in stark contrast to van Eyck ’s Man in a Red Turban painting in which the subject in surrounded in darkness and is seemingly downplayed, humble and simplified. Eyck’s painting was a peculiar one in that it’ was the first painting in several thousand years that had the subject facing forward, eyes gazed at the viewer. His eyes pierce you with realism. The subject has a subtle and calm pose that makes him out to be a regal, intelligent man. The background behind the man is solid black; the man seems to materialize from darkness making the man and especially his fiery red turban pop out and art definitely the main focus. The man in the turban is said to have actually been a portrait of van Eyck himself, however this seems to only be a theory as there is no hard evidence to back that up. Eyck conjures up many visual elements and principals of design in this particular painting. The lines used in the painting are very shard and straight. He also makes use of light (here, darkness) to his advantage. As I mentioned earlier, the solid black background adds to the effects that this men is surrounded by mystery, possibly leading the viewer to the conclusion that there is more to him than meets the eye. This also gives hint to his calm, reserved

Training, Walking Aids And Leg Braces - 767 Words

Scenario A physical therapist comes to see you about a 60-year-old female patient recovering from a stroke. She needs information about mobility training, and best practices in using walking aids (such as walkers or canes) versus leg braces (orthotics) to stabilize ankle and leg strength so the patient can learn how to walk again. PICO P (Problem)- The client is 60 years old female. She needs information about mobility training, leg braces and walking aids so she can learn how to walk again. I (Interventions)- The client will be given a structured interview to analyze her daily life and see what activities she participates in. When I deliver her results, I will be sure to utilize the strength base approached to ensure positivity and understanding in the conversation. I will conduct a Meta-analysis research based on evidence-based practice in to find information about mobility training and walking systems to present to my client. C (Comparison) – I will be comparing mobility training, walking aids and leg braces. I will closely analyze each type of walking assistance to include the cost, mobility training needed, previous reviews on the assistance and any other specs that s needed for the client to make an informed decisions. O (Outcome)- The client will choose the best option of walking assistance for her, based on the information I provided to her from my research. Research Questions What walking system and mobility training will the client benefit best from?Show MoreRelated Cerebral Palsy Essay examples1270 Words   |  6 Pagesaffects one side. Diplegia means the legs are the main things affected (â€Å"Cerebral Palsy: Hope†). Therapy and treatment will often improve a childs abilities and the earlier treatment begins, the better chance children have of overcoming developmental disabilities. 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Commercial Cookery Commercial Retort Foods

Question: Discuss about the Commercial Cookery for Commercial Retort Foods. Answer: Part I: Plan Menus To Meet Customers And Businesss Needs My businesss current customer profile is one who prefers taking healthy foods. Most of them are on the recovering from leading unhealthy lives through taking junk foods. Most of them prefer taking a balanced diet and foods that will be of high benefit to their bodies at the end of day. Some of the sources of information that I used to determine the preferences were the foods mostly requested by the customers whenever they frequent the food eating place. The business service style is one that has a specific theme at every day of the week based on different ideas which acts as an attraction to the clients as they find different foods on the menu (ODea Hewson, 2015). The style of cuisine is through incorporating different ideas of cuisines from all over the world and the menu we develop is one that contains food easy to make and customers do not have to wait for long after they order. Part II: Develop Dishes for the Menu The Set Menu The set menu is a collection of the dishes within which the customers could choose from. They are all from a combination of health foods prepared under low heat and the use of shallow oil. This ensures that the natural tastes of foods are brought and the customer enjoys. The A la Carte Menu This menu contains the first breakfast and the second one as well as the option of taking brunch altogether. There is lunch, tea and dinner as well as a snack that one can take after the ma, tea and dinner as well as a snack that one can take after the main meal (Jeong et al, 2015). This is the meal that the customers can take at any time of the day. To ensure that they drop at any time of the day, there comes a glass of water which is free provided one makes the purchase. Table thote This menu contains a combination of the hot dishes that the restaurant serves making it a preference to most customers due to the combination of foods in the dishes. There are choices on the main course and it suits all the customers whether they are vegetarians or they take meat. The balance of the meat is a balanced diet. Part III: Cost Menus There are many other options that the customers could choose from as long as they make the healthy choice available from the restaurant (Hur et al, 2015). In a commercial setting, there should be available ingredients in case the customer requests for a special meal that may either take longer or shorter time to prepare. The cost menu for any customer depends on the combination of the foods that they need to take. Each meal has a different cost from the other. Part IV: Write Menu Content The A la Carte Menu First option$35 Meal: Baked camembert Drink: with red Bordeaux Dessert:French apple pie or tarte tatin Second option: $33 Meal: moules mariinieres Drink: white wine Dessert: cherries Third option: $30 Meal: Buckwheat crepes Drink: apple cider Dessert: ice cream Table thote Choice of the first course Toast and pate Carrot and cucumber soup Salty mushrooms Choice of main course Chips and fish Beef and rice with onion gravy Spinach, lamb piece and bananas Choice of sweet Ice cream Cocktail of any mixture Juice Orange pie Full table-$8 Main course with a sweet-$ 14 Part V: Evaluate Your Menus Success The success of the menu has been a positive one to report with the customers preference coming up every week. The changes in the menu on the weekly challenges have been the stepping stone in the success. There are more suggestions on what to add to the menu to make it more appealing to the customers. Standard table Standard recipe Card Standard Recipe Card Name of dish: Name of dish: Portion nos: Ref. Source: Ref. Source: Total cost: Total cost: Portion size: Portion cost: Portion cost: Sales price at 30% (Food Cost) Desired food cost% 20% Commodity Food cost% 30% item specification Weight kg/I/Unit Cost per kg/I/Unit in $ Actual cost camembert Bordeaux French apple pie or tarte tatin Baked Red French origin 1.5 2.0 3litres 100 200 100 $150 $.400 $300 moules mariinieres wine cherries Fried White red 3 3 5 50 60 80 150 180 400 Buckwheat crepes ciders ice cream Flavoured Apple flavour chocolate 2 3 1 50 100 200 100 300 200 References Jeong, D. U., Im, J., Kim, C. H., Kim, Y. K., Park, Y. J., Om, A. S. (2015). A Study on Fat Content in Commercial Retort Foods-Crude Fat, Saturated Fatty Acid and Trans Fatty Acid.Korean journal of food and cookery science,31(5), 652-659 . Hur, S. W., Ko, M. S., Kim, M. R., Lee, H. R., Chung, S. J., Cho, M. S. (2015). Physicochemical Characteristics and Sensory Properties of Commercial Mukeunji Products.Journal of the Korean Society of Food Science and Nutrition,44(5), 702-708. ODea, D., Hewson, K. (2015). The Culinary Uses of Eggs. Tzelepis, F., Paul, C. L., Wiggers, J., Kypri, K., Bonevski, B., McElduff, P., ... Campbell, E. (2015). Targeting multiple health risk behaviours among vocational education students using electronic feedback and online and telephone support: protocol for a cluster randomised trial.BMC public health,15(1), 1.

The Business to Technological Processes

In every organization, profit maximization and cost minimization is the contribution of all the organization’s departments/divisions. This is only achieved if there is maximum cooperation of all the divisional heads involved.Advertising We will write a custom coursework sample on The Business to Technological Processes specifically for you for only $16.05 $11/page Learn More The business process department and the reengineering department need to cooperate and work out various projects of an organization effectively. The two departments depend on each other for the success of the firm in the business environment. While the business process department is responsible for development of a given product, the reengineering department is responsible for providing the best technology that can develop the required product. As noted by McKeen and Smith (2009), designing of a new product that fits into the needs of customers is not enough as there is need f or the redesigning and development of the product using the best techniques. The reengineering department is responsible for innovation and establishment of a competitive advantage in technology. The technology should be the best in the market for attainment of a completive advantage. The establishment of the business processes requires focus on a given market by the firm using the generic strategy as put forward by Porter. In an organization, one can design a good chocolate product for young children under the age of ten years. The chocolate is comprised of various components that meet the things that children seek in chocolate such as enough sugar, flavor, color and taste among others (Gunasekaran Kobu, 2002). These are the ingredients that the business process can come up with and deliver them to the reengineering department.Advertising Looking for coursework on business economics? Let's see if we can help you! Get your first paper with 15% OFF Learn More The reen gineering department is responsible for establishing the best technology that can combine the ingredients in the best manner possible to produce the highest quality chocolate for children aged below ten years (McKeen Smith, 2009). The decision on the best technology would be done by the reengineering department. In addition, the two departments must work together with the other departments such as the marketing department to come up with the best marketing strategy for the firm. This involves establishment of the best adverts that can increase awareness of the product to the targeted group. For instance, the broadcast media is the best type of media to advertise the new product since it has the visual that is significant for the children. The ability of the marketing department to come up with the right feedback concerning the chocolate is significant in the reengineering process since an organization can only reengineer what is good for the customer (Pearlson Saunders, 2010). Bus iness Process Reengineering The modern business environment is characterized by change, increased competition and increasing significance of customers. These factors are offering firms with many challenges to meet their objectives and they have no choice but to embrace new technologies that can enable them meet their objectives. According to McKeen and Smith (2009), business process reengineering is one of the solutions to the issues that many companies are currently facing. Business process reengineering is a fundamental rethinking and redesigning the process of an organization with the aim of achieving dramatic improvement in critical measures of performance for firms.Advertising We will write a custom coursework sample on The Business to Technological Processes specifically for you for only $16.05 $11/page Learn More The processes require that firms go back to the roots of processing their products and reexamine new ways of making the product better while maintaining the quality. There is no need for small improvements. An organization needs to carry out total reinvention to come up with a new quality product. The major focus for reengineering should be the needs of the customers. An organization can only be as effective as its processes and therefore new technologies should always be incorporated in the manufacturing process. Successful Application of Business Process Reengineering at Wal-Mart Wal-Mart is a dominant retailer in the U.S. as it has many of its stores located in many locations in the country. The retailer applied business process reengineering in order to improve on its competitive advantage, meet the needs of its customers while at the same time meet its organizational objectives of maximizing profit through cost minimization (Muthu, et al. 1999). The firm implemented a new technology that had just been unveiled. The electronic commerce was implemented by Wal-Mart in the 1980s through a half a billion dollar pro ject that saw the activities of the organization automated through computers and satellite communication network. Other new technologies acquired by the organization were the bar code systems, scanners and equipment that inked the point of sale terminal to the distribution centers and the headquarters of the organization (McKeen Smith, 2009).Advertising Looking for coursework on business economics? Let's see if we can help you! Get your first paper with 15% OFF Learn More The acquisition of this new system changed the manner in which Wal-Mart conducted its business as the firm reengineered the entire supply chain. According to Lucas (2005), the sales of the company had exploded and there was need for a new system that could manage the large number of customers. The new technologies improved the timing of the customers since the services offered were fast. High service levels were maintained with increased sales being realized. The cost of inventory was reduced drastically by 75%. BPR as was applied in Wal-Mart empowered the firm to authorize its individual stores to make orders directly from overseas suppliers thereby reducing the restocking time from six weeks to 36 hours. The stores of the firm were well stocked since the firm was able to track all sales through point of sale system. In addition, process reengineering led to maintenance of tight inventories and low prices (Chiplunkar, Chattopadhyay Deshmukh, 2003). From the perspective of the mode rn business, it is important that an organization takes stock of its capabilities and reinvents its processes using advanced technology. These reengineering processes have benefits not only to the firm, but to its management because the firm would be able to maintain its competitive edge hence maintain its dominant position in the industry. However, maximization of the benefits of BPR requires that the firm constantly reviews its processes in relation to advanced technologies in the market that can improve it further. In addition, this could be checked in line with meeting the customers’ needs (Kalakota Whinston, 1997). Poor application of BPR A UK based firm employed BPR in its processes with the aim of improving customer relationship management. The management of the firm was of the idea that it should develop strategies that can improve management of its customers through adoption of new information technologies. With the goals having been set, the project began with the firm redesigning the entire customer management system including the customer complaints handling section. The successful reengineering of the process was completed, tested and handed to the firm. However, complaints emerged of compatibility of the system. It was discovered that the failure of the process was because the system reengineering process had been done in isolation with the information technology in the firm and the IT personnel had less influence on the overall reengineering work sine it had been designed by the top management. The problem of miscommunication emerged and it cost the firm a new system (Weerakkody Curre, 2003). References Chiplunkar, C., Chattopadhyay,R. Deshmukh, S. (2003). Application of principles of event related open systems to business process reengineering. Computers and Industrial Engineering, 45(3), 347-374. Gunasekaran, A. Kobu, B. (2002). Modeling and analysis of business process reengineering. International Journal of Production Research, 40 (11), 2521-2546. Kalakota, R. Whinston, A. (1997). Electronic Commerce: A Manager’s Guide. London: Addison-Wesley Professional. Lucas, H. (2005). Information Technology: Strategic decision making for managers. Hoboken, NJ: John Wiley Sons. McKeen, J. Smith, H. (2009). IT Strategy in action. Upper Saddle River, NJ: Pearson Prentice Hall. Muthu, S. et al. (1999). Business process reengineering: a consolidated Methodology. Web. Pearlson, K. Saunders, C. (2010). Managing and using information systems. (4 ed.). Hoboken, NJ: John Wiley Sons. Weerakkody, V. Curre, W. (2003). Integrating Business Process Reengineering with Information Systems Development: Issues Implications. Web. This coursework on The Business to Technological Processes was written and submitted by user Nathalie Mercado to help you with your own studies. You are free to use it for research and reference purposes in order to write your own paper; however, you must cite it accordingly. You can donate your paper here.