Advantages And Disadvantages Of Online Shopping - 1018 Words

The online shopping trend is becoming increasingly popular. People nowadays can get everything they need online, such as clothes, books, groceries, etc. Online shopping is a new type of technology trend that people are getting addicted to because it makes people’s life easier and saves them time. Shoppers can visit web stores from the comfort of their own home and shop while they are sitting in front of their computer. Many online shoppers do not have to waste time on shopping anymore. Online shopping has experienced rapid growth during the recent years due to the unique advantages it offers for consumers. While it is still nice to stop by a store to touch and see the products, the convenience of online shopping cannot be beat. And for†¦show more content†¦Online shopping, on the other hand, is far from perfect. I believe the number one disadvantage of online shopping are the worries that come from sharing personal information. Providing credit card information, full names, a home address, phone number, and sometimes birth dates online can potentially allow others to gain access to people’s most private details. Other disadvantages, for instance, are if an individual buys an item of clothing online he/she does not have the ability to feel the material, try it on, and see how it is made. Unless you know your measurements and are familiar with the brand of clothing offered, purchasing something online could end up being a bad experience. Also, an onli ne shopper cannot talk to someone immediately. If he/she has a question about a product, they probably will have to wait at least 24 hours to get a question answered. However, it is becoming more common that many sites have an instant chat option that takes care of this issue. Once an order is placed, the waiting game starts. You have to wait for a few days for the item to arrive which can be quite frustrating. Some people are most excited about what they bought in the first few days. By the time their item arrives, they will most likely be less excited then if they were to buy the item instore and receive it directly after paying for it. There are some other minor disadvantages, one of which is the shipping. Only aShow MoreRelatedAdvantages and Disadvantages of Shopping Online1600 Words   |  7 PagesAdvantages [edit] Convenience Online stores are usually available 24 hours a day, and many consumers have Internet access both at work and at home. Other establishments such as internet cafes and schools provide access as well. A visit to a conventional retail store requires travel and must take place during business hours. In the event of a problem with the item – it is not what the consumer ordered, or it is not what they expected – consumers are concerned with the ease with which they can returnRead MoreSpeech of Online Shopping Advantages and Disadvantages1231 Words   |  5 PagesAdvantages and Disadvantages of Internet Shopping The advantages and disadvantages of Internet shopping tell us just one thing, and that is, ignore the disadvantages. The advantages are so great that you cant stop yourself from shopping online just because of a few drawbacks. Continue reading to know more about Internet shopping, its advantages and disadvantages. Ads by Google Forum The Shopping Mall Kids, Fashion, Lifestyle Products For all your modern lifestyle Needs ForumTheShoppingMallRead MoreImpact Of Online Shopping On Businesses1439 Words   |  6 Pagesthat applies in Australian workforces. The issue is the impact of online shopping and what effects it has on businesses. According to Australian Bureau of Statistics, 43% of Australians use the internet to buy products and services . This states that the internet is changing consumer shopping habits fast, and most likely, forever. As reported by the National Retail Association, 50,000 people will lose their jobs due to internet shopping . These statistics will significantly affect the work place withRead MoreOnline Shopping and High Street Shopping1465 Words   |  6 PagesNowadays, an increase in the technological revolution has happened in the world; however, the internet is the important significant revolution that has ever known so far and used by a lot of people .Shopping via the internet has become one of the most successful uses that can connect the various and companies and consumers alike. That is because of the wealth of time and effort, rather than travel to buy the specific needs of a country. It has been able to the users of the internet to choose whateverRead MoreAdvantages of Online Shopping675 Words   |  3 PagesOnline shopping, the Mecca for deal findings and savings on anything and everything a consumer could want, offers both advantages and disadvantages. All shopping has some of both, so here are the facts so you can judge whether online shopping is for you. Advantages: Save money. The biggest advantage to online shopping is the amount of money you can save with a little time and patience. Just like in-store shopping, online shopping requires that you shop around and visit more than one siteRead MoreOnline Buying and Selling1001 Words   |  5 Pagesinterested in purchasing. Although there are many benefits to using sites like those or even to be able to look into local sales online, but there are also some down sides to this type of buying and selling on the internet. In this paper, we are going to discuss the advantages and disadvantages of buying and selling online. There are many advantages to shopping online, whether it is through a used website like Craig’s List, a bidding website like EBay, or a retailer’s website like JCPenny. CustomersRead MoreThe Internet : The Challenges Of The Internet797 Words   |  4 Pages There are many advantages some may include online fundraising and online job hunting but there are the disadvantages as well, such as viruses and online shopping. Despite the fact that most of this generation go to the internet for answers, the internet isnt the most convenient source to go to for solutions. Fundraising sites are a smart idea of the internet because it benefits people in need. In the article, â€Å"The Benefits Of Online Fundraising,† Joe Baker said â€Å"Online fundraising is gainingRead MoreTraditional Shopping vs Online Shopping1557 Words   |  7 Pages1. Traditional and online shopping environment In the traditional shopping, one has to leave home, either walk or take a ride to a particular location in order to buy what one wants. There are many ways of traditional shopping such like shopping at shopping center, outlet village, markets or department stores. However, online shopping has been developing at a fast rate through recent years and more and more people are moving towards this mode of shopping. The online shopping is typically done atRead MoreThe E Commerce And Online Auctions Essay962 Words   |  4 PagesMarket Analysis The E-Commerce and Online Auctions industry has exploded over the past decade. Lured by the ease of ordering at home and ability to quickly compare prices and product reviews among retailers, many consumers are increasingly choosing to shop online over purchasing products at brick-and-mortar locations or via mail-order catalogs. RunWayMe will be part of the growing trend with a unique concept of selling the latest celebrities look-a-like outfits at affordable prices. Although thisRead MoreTraditional Markets and Digital Markets1403 Words   |  6 Pages1. Definition on Traditional Markets and Digital Markets 4 A. What is Traditional Markets? 5 B. What is Digital Markets? 5 2. Advantages of Traditional Markets 6 3. Disadvantages of Traditional Markets 7 4. Advantages of Digital Markets 8 5. Disadvantages of Digital Markets 9 6.Conclusion 10 7.References 11 Compare and contrast traditional markets with digital markets Definition of Traditional Markets and Digital

Essay about Chaucers Wife of Bath - 2474 Words

Chaucers Wife of Bath Before beginning any discussion on Chaucer’s Wife of Bath, one must first recognize that, as critic Elaine Treharne writes, â€Å"Critical response to the Wife of Bath has been as diverse as it has been emotive† (2). Some critics love the Wife of Bath and her controversial prologue, proclaiming that she is a woman of strength and powerful words; others hate her and cover the eyes of younger girls, determined that Wife of Bath is instead a role model of what women should not be; and the rest remain a bit confused, simply excusing themselves and the Wife herself. The question of whether or not the Wife of Bath ought to be admired or scorned continues to provoke a number of hands to raise in the air, ready to present†¦show more content†¦The Wife audaciously steps onto stage and belts to her audience, â€Å"What rekketh me though folk saye vilainye,† and follows up with another loud lyric, â€Å"In wifhood wol I use myn instrument / As freely as my Maker e hath it sent† (Chaucer l. 59, 155-56). Here, the Wife of Bath disregards public opinion and then frankly asserts that she—a woman in a society where male dominance even flows into the bedroom—will have sex freely. Thus, while the society and its female typecasts shush her and plead with her to passively sit in silence, the Wife of Bath boldly stands and sings loudly. If mothers want to cover their children’s eyes, they better cover their ears as well with audacious women like Madonna and the Wife of Bath around. Covering eyes and ears may be the very advice of James Cook, another literary critic of the Wife of Bath. Cook raises his hand and has a far different answer then Hansen to the question of the Wife’s respectability. First of all, Cook reveals his disgust at the Wife of Bath’s treatment of marriage: â€Å"In none of her marriages has Alice made a full commitment of her will to the sacrament, and from that reservation follow most unhappy religious consequences--sin, gracelessness, and loss of charity† (4). Cook grumbles about the Wife’s lighthearted attitude toward the sacred bond of marriage and the sin resulting from herShow MoreRelatedGeoffrey Chaucers The Wife of Bath981 Words   |  4 Pages My main focus in the many books from the Canterbury tales was the one of: â€Å" The wife of Bath’s prologue and tale â€Å". The wife of bath is meant not meant to contradict the misogynist of her time, but the scriptural rules of the church. This woman was a â€Å"lady† of lust, and did not care to gain or lose love, but she loaned for power over men and woman. She was a woman who would turn men against other women so that she could have complete control over the man, and make them her husbands in whichRead MoreFeminism In Chaucers The Wife Of Bath1216 Words   |  5 PagesA large part of the study of literature deals with interpreting the original meaning of a work and attempting to understand how it applies to modern day readers. As with other pieces of literature, this is also true for Chaucer’s â€Å"The Wife of Bath’s Prologue,† where many contemporary scholars hail Chaucer as feminist icon for his depiction of an eloquent, independent woman. This interpretation, however, is flawed because it is highly anachronistic. Feminism, as we understand the term today, did notRead More Chaucers The Wise Wife of Bath Essay1385 Words   |  6 PagesChaucers The Wise Wife of Bath The Wife of Bath, in my opinion, is one of Chaucers wisest characters.   I am somewhat surprised that he made up such a character, as he was writing these tales in the early fourteenth century.  Ã‚  Ã‚   She took what she did have, which was wit and wisdom, and used it to her advantage. Although she was assumed to be an ugly old woman, she had five husbands all of whom she had mastered only to have them die.   She personifies the characterRead MoreChaucers Views On Wife Of Bath And Feminism1529 Words   |  7 Pages â€Å"Views on Wife of Bath and Feminism† In the time period of the 14th century, many woman faced inequality. Women were not viewed to uphold the same quota as men. Most females were viewed as passive to males and were not able to make many demands in their relationships or make any contributions to their own survival or life. In the â€Å"Wife of Bath Tale†, written by Geoffrey Chaucer, Chaucer gives an insight into the struggles of a woman. Chaucer gives a voice for women who cannot speak for themselvesRead MoreEssay on The Wife of Bath: Feminism in Chaucers Work2146 Words   |  9 Pagesto their husbands and follow their lead. A womans place was also in the home and the responsibilities of cooking, cleaning, sewing, etc. fell into their domain. Women who deviated from these cultural-set norms made for interesting characters. Chaucers use of women and their overstepping their boundaries and typical roles in society make them most memorable. Most of the gender expectations stemmed from the Church and biblical history. There were many anti-feminist feelings due to Eve causingRead MoreChaucers Canterbury Tales: The Wife of Bath Essay837 Words   |  4 Pagesentertain. One narrative in particular, that of the Wife of Bath, serves both purposes: to teach and to amuse. She renounces the submissive roles of a woman and reveals the moral to her story while portraying women as sex seeking, powerful creatures, an amusing thought indeed. Through her didactic discourse and witty tale, the other travelers, as well as the reader, discover more about women than they have from any other person’s account. The women in Chaucer’s time were contradictory to that of the imageRead MoreAnalysis Of Chaucers Wife Of Bath Prologue And Tale1451 Words   |  6 PagesChaucer’s â€Å"Wife of Bath Prologue and Tale† focus on the story telling of a woman who has experienced her fair share of marital issues. She is depic ted as a promiscuous woman, married five times and had plenty of male suitors, the Wife was not like any other woman during this era. Although her reputation was how most perceived her, she was not a fan of being scrutinized for what she considered as her duty as a woman; to not remain single. This is seen through the depiction of women in society, howRead More Chaucers Canterbury Tales Essay - The Strong Wife of Bath1112 Words   |  5 PagesThe Strong Wife of Bath       Alison of Bath as a battered wife may seem all wrong, but her fifth husband, Jankyn, did torment her and knock her down, if not out, deafening her somewhat in the process. Nevertheless, the Wife of Bath got the upper hand in this marriage as she had done in the other four and as she would probably do in the sixth, which she declared herself ready to welcome. Alison certainly ranks high among women able to gain control over their mates.    The Wife of BathsRead MoreThe Wife Of Bath Tales And Chaucers The Canterbury Tales791 Words   |  4 Pagesmen’s â€Å"dead body did not feel the spade and the sewer as [her] live body felt the fire† (92). Shakespeare depicts Joan, in Henry VI, as â€Å"a ‘troll,’ ‘witch,’ ‘strumpet,’ ‘foul fiend of France’ (qtd. in Sarawsat 90). Likewise, Chaucer’s The Canterbury Tales represents the ‘wife of Bath Tale’ as bawdy. The protagonist Alison â€Å"still submits to the rule of patriarchal world†, she suffers because she is oppressed to the bone. She â€Å"struggles for respect in her own household†. That is why; she needs an innerRead MoreThe Power Of Women In Geoffrey Chaucers The Wife Of Bath2180 Words   |  9 Pages According to the tale told by the Wife of Bath, â€Å"Women desire to have sovereignty/ As well over their husbands as their loves, / And to be in mastery them above† (Chaucer 1044-1046). This statement means that to be masters over their husbands is the ultimate desire of all women. Therefore, the power women have in this time is the power over their husbands, and this power is what they truly desire. However, this is not a common occurrence, and the Wife of Bath believes that in her experience, this

Cook Chill Free Essays

1. 0 INTRODUCTION Cook-chill and cook-freeze food productions are ways of producing foods that have been employed by many different organizations determining from the types of foods and services that the particular organization offers. These types of cooking methods work hand-in-hand with the kitchen designs. We will write a custom essay sample on Cook Chill or any similar topic only for you Order Now Kitchen design refers to the layout of kitchen equipment and positions of the working sections to produce foods that meet the needs of customers and thereby reaching the goals of the establishment. 2. 0 A KITCHEN A kitchen is described as a building or a room in a building that has been specialized for cooking purposes only. Different establishments have their own types of kitchens with different designs that serve different purposes. Some kitchens are designed special for catering customers on transit such as Fast Food restaurants but some kitchens has to cater for a specific group of people using a specific type of service, thereby it has to have the right number of employees who will do the job and enough equipment to save time as well as energy. 3. 0 KITCHEN PLANS There are different types of kitchen plans that have a specific purpose of operations. If a kitchen is designed for a particular way of production, it has also specific type of equipment available in that kitchen plan. There are different types of kitchen plan some of them are discussed below. 3. 1 Corridor kitchen A corridor type of kitchen, the appliances, cabinets and counter space are arranged on two facing walls. If the room is not too long, this can be an efficient kitchen. However, if both ends of the kitchen have doors, traffic through may create confusion. 3. 2 U-shaped kitchen This type of kitchen is usually considered to be the best type of a kitchen which has the best work triangle because of its convenient arrangement and short walking space between appliances. It has a determined floor space and accommodates a determined number of workers. 3. 3 L-shaped kitchen This type of a kitchen creates an easy-to-use work triangle. If the kitchen space is large enough, an eating center can be included. This is the situation whereby customers serve themselves. 3. 4Center type of kitchen This type of kitchen is the most common type of kitchens that most establishments have employed. The working area is on the center as the name suggests but does not provide enough space. Figure 3. 4. 1 3. 5 Island type of kitchen All the necessary equipment in the kitchen is placed back to back in the middle of the working area. This type of setting requires an adequate space to allow an easy flow and enough space between the equipment for easy cleaning and to avoid creating dark areas that introduces insects. 4. 0 WORK CENTERS A work center is an area that focuses on a particular type of work activity such as preparation or cooking. Includes appliances and work space and that the necessary equipment is stored within for easy reach as depicted in figure 4. 0. Figure 4. 0. A chef preparing a meal from a working center. 4. 1 Refrigerator-freezer center * The refrigerator and the freezer have space next to them to use when loading or unloading foods. * A storage space is needed for items used to package food for refrigeration. * Storage space for items used when serving refrigerated or frozen foods. 4. 2 Range center(gas/ electric range) * Cabinet storage for foods used at this center. Storage space for pots, pans, cooking tools such as ladles, wooden spoons and pot handlers. 4. 3 Sink or cleanup center * Appliances such as dish washers and food waste disposers are found in these centers * Adequate space for stacking dishes 4. 4 Mixing center * Can be between two centers * Has several electrical outlets * Storage space for measuring, mixing and baking equipment and all the necessary ingredients 5. 0 TYPES OF KITCHEN ORGANISATIONS 5. 1 Conventional kitchen * They are suitable for small establishments They have fixed menus and banquets operating on rational basis * All departments are grouped together in blocks * Preparation and finishing are done in the same area 5. 2 Combined preparation and finishing kitchen * They are suitable for medium sized hotels or establishments * Preparation and finishing are done in the same section * In principle, preparation and finishing are totally or partially separated depending on the establishment 5. 3 Separate preparation and finishing kitchen( Satellite kitchen) * They are suitable for large establishments Preparation and finishing are done in separate sections; mis-en-place and the other one for finishing * Each section consists of one housing all the equipment for preparation of the dishes * Usually, they have no ranges, frying pans or steamed jacketed pots. Instead, they have grills, microwaves and Bain Marie. * 5. 4 Convenience food kitchen * a system o f interest to the establishment that has no preparation kitchen but purchases only convenience foods * deals with the finishing of foods only and mostly canned foods * require refrigerated and dry storage areas In selection of these types of kitchen, consideration should be given * numbers of meals to prepared at each meal period * types of services * customer prices * system for serving meals * serving times for hot and cold meals 6. 0 FACTORS THAT DETERMINE THE DESIGN OF A KITCHEN 1. Service requirement: Management should be well aware of a food service objectives before planning its kitchen, type of menu and target numbers, etc usually determine the type of equipment to be in the kitchen 2. Space availability: One that maximizes space wage or that ensures efficient usage of space. 3. Amount of capital expenditure: Have an accurate idea of spending available since finances will often determine the overall design and acceptability. 4. Type of equipment available: Space provision for ventilation and power supply of the kitchen. 5. Use of convenience foods: Design of a fast food kitchen using ready-made foods will be different from that of a kitchen serving †¦. la carte menu. 7. 0 FOOD HYGIENE A number of factors may affect the quality and wholesomeness of food. * The premises, equipment and conditions in which it is stored * The care taken by food handlers to avoid contamination from other foods. Large scale handling of food by staff not trained or conscious of hygiene requirements is a major source of infection. In such circumstances, cross-contamination can easily occur. * Allocation of the kitchen * The number of people passing by the kitchen * Contact of cooked food with raw foods or utensils and surfaces contaminated by raw foods is likely to become infected * Segmentation of cooking sections may contaminate high risk foods such as cooked poultry and meat (pies, soups, stock) milk, creams, custards, shellfish, eggs, cooked rice and dairy products. 8. COOK-CHILL FOOD PRODUCTION Cook-chill, according to John Campbell,David Fasket and Victor Ceserani (2008), is a catering system based on the normal preparation and cooking of food followed by rapid chilling storage in controlled low-temperature conditions above freezing point, 0–3? , and subsequently reheating immediately before consumption. The chilled food is regenerated in finishing kitchens, which require low capi tal investment and minimum staff. Almost any food can be cook-chilled provided that the correct methods are used during the preparation. 8. 1 THE COOK-CHILL PROCESS The food should be cooked sufficiently to ensure destruction of any pathogenic microorganisms. The process must begin as soon as possible after completion of the cooking and portioning processes, within 30 minutes of leaving the cooker. * The food should be to 3? within a period of 90 minutes. Most pathogenic organisms will not grow below 7, while a temperature below 3? is required to reduce growth of spoilageand to achieve the required storage life. However, slow growth of spoilageorganisms does take place at these temperatures and for this reason storage life cannotbe greater than five days. The food should be stored at a temperature of 0–3? and should be distributed under such controlled conditions that any rise intemperature of the food during distribution is kept to a minimum. For both safety and palatability the reheating (regeneration) of the food should followimmediately upon the removal of the food from chilled conditions and should raise thetemperature to a level of at least 70?. The food should be consumed as soon as possible and not more than two hours afterreheating. Food not intended for reheating should be consumed as soon as convenientand within two hours of removal from storage. It is essential that unconsumed reheatedfood is discarded. 9. 0 COOK-FREEZE FOOD PRODUCTION This type of food production is similar with the cook-chill system of production. The only difference is temperature conditions that the foods are placed in. 10. 0 COOK-CHILL AND COOK-FREEZE FOOD PRODUCTION RELATING TO THE KITCHEN DESIGN A type of a kitchen determines what type of food production system to be employed. 1. A conventional type of kitchen produces fast foods therefore, it can adopt the cook-chill production system. It would be easy to reheat the foods in the microwave than to start preparing; beef stew takes long to prepare and for a fast food restaurant, time matters most. 2. L-shaped kitchen creates a large working area which also creates room for the cook-chill or cook-freeze equipment since the equipment is big and requires a larger space e. g the blast chillers and deep freezers as in figure 10. 0. Figure 3. 0. A chef preparing a meal using a Blast chiller. 3. A u-shaped kitchen, though considered to be the best, would not be the best type of kitchen for a cook-freeze type of production. The equipment might need one corner of the room which cannot be possible because the corners might be occupied with other equipment. 4. A corridor kitchen might also not be suitable for cook-chill systems because the equipment is placed in the sides of the kitchen which creates much space for an easy work flow but little storage and working areas. 11. 0 Conclusion Cook-chill and cook-freeze are food production methods that are commonly used nowadays to produce food in most of the hospitality establishments worldwide. The cook-chilling and cook-freezing areas in the kitchen are compatible parts of the kitchen plan and design, therefore, for these areas to exists in a kitchen it has to be planned at first when building the kitchen. BIBLIOGRAPHY Fellows, PJ(2000). Food Processing Technology: Principles And Practice 2nd ed. Woodhead: Cambridge Food Standards Agency(2002). The Composition Of Foods,6th ed. MacCance: Cambridge Kowtaluk, H. Kopan, OA. (1990). Food For Today(4th ed). McGraw-Hill:New York How to cite Cook Chill, Papers