Scott Joplin Essays - Music, Rags, Ragtime, American Music

Scott Joplin CHOW, BENJAMIN F EXTRA CREDIT In the late 1890's ; a craze for a new kind of music called ragtime swept the country off it's feet. Instant popularity of ragtime increased before the turn of the century. By 1910, the ?ragtime? mania reached its peak in all elements of music: popular dance, theater, and movie music. Scott Joplin was a young black man that mastered and polish this subtle art. Born in Texarkana, Texas on November 29, 1868, Scott became facinated with the piano at an early age and was mentored by a old german teacher that took him in as a pupil. Scott's style of piano playing stress his smooth singing tone and subtle sense of rhythm. Scott has the tendency to turn melodic lines into delicate and but simple notes. Generally all of his pieces share the customary ragtime layout and composition of a pair of contrasting lines, each repeated and followed by the return to the first line, then a new section consisting of two or three repeated lines emerge and is usually subdominant. In Scott's piece the ?Magnetic Rag?. The reappearance of the orginal theme at the close of the piece, shares a shocking likeness to Beethoven's famous reoccuring ?I am Death Theme?. In the ?Magnetic Rag?, the return of the opening theme at the end of the piece creates a rondo-like structure with a scheme ABCDA, with the outer A section and the central C section stands in tonal harmony. This can be compared to his other famous pieces of work ?Maple Leaf Rag? and ?The Entertainer? which all exercise the reappearing theme that shows a tendency to round out by always returning to the home key. ?Magnetic Rag? was the last piece that Scott completed. It was subtitled : syncopation classiques because of his wonderful blend of syncopation on every up-beat and mad-cow improvisations tailored to sound like European dance music that influenced early ragtime.

Answers to More Questions About Usage

Answers to More Questions About Usage Answers to More Questions About Usage Answers to More Questions About Usage By Mark Nichol Confusion about words or phrases with similar connotations or constructions is common; here are several questions from DailyWritingTips.com readers about usage, and my responses. 1. What is the difference between remuneration and emolument? The words have essentially the same meaning – â€Å"compensation or payment† though remuneration also pertains to payment by a customer or client, and emolument also refers to perquisites, or perks (privileges or offers for employees such as one’s own parking space or free use of a fitness center.) 2. I wish to know when and where to use toward or towards, and what is the difference? The words are variations with identical meanings. Towards is British English, though many Americans use it, especially in conversation. Toward is preferable in formal US English. 3. In my country, bottled, aerated drinks like Coca-Cola and Pepsi are called â€Å"cold drinks† universally. But a sizable community calls them â€Å"cool drinks.† How do I convince and let them know the difference between cool and cold? Also, many people use the term action in place of acting when it comes to describing someone’s performance in a film or a play. â€Å"Cold drink† (and â€Å"cool drink†) may be universal in your country, but there are many terms for carbonated beverages, so I think any effort to try to control usage in this case is futile. As for action used as you describe, English usage evolves, and what may seem like an aberration now will often become standard vocabulary in the future. Even if action never becomes formally acceptable as a synonym for acting, its persistence as a variant is probably inevitable. Want to improve your English in five minutes a day? Get a subscription and start receiving our writing tips and exercises daily! Keep learning! Browse the Style category, check our popular posts, or choose a related post below:Regarding Re:Among vs. Amongst25 Idioms with Clean

Law in a Business Context Essay Example | Topics and Well Written Essays - 1250 words

Law in a Business Context - Essay Example This was then followed by the Occupier's Liability Acts 1984, which set out the duty owed by occupiers towards those who enter their land without permission or unlicensed trespassers (Elliott & Quinn 2003, p.157). However, neither or the Acts provided a deification for the tern ‘occupier’, other than that it would be given the same meaning as under common law. An occupier under common law is a person who has some degree of control to exercise a sufficient degree of control to allow or prevent other people from entering, though they dun have to be a physical occupier not the owner of the premises. The Occupiers Liability Act imposes a â€Å"duty to take such care as in all the circumstances of the case is reasonable† upon the occupier of a property. With both Occupiers Liability Act’s in place, the Occupiers Law under the Law of Tort covered  injuries suffered by entrants while on the private  land of the  occupier. The introduction  of the 1995 Act that came into effect on 17th July 1995 radically altered the liability of the occupier in a way that more obligations were placed on the side of the occupier to ensure the safety of land users. â€Å"In the 20 years prior to this enactment, the common law was characterised by the courts’ benevolent attitude to persons who entered land without permission and subsequently suffered injury† (Burke & Corbett 2003, p. 95) In the  Supreme Court  case McNamara v.  Electricity Supply  Board (1975), an infant suffered serious injuries from trespassing onto one of the defendant’s sub-stations. The defendants were found liable for not showing the infant a duty to take reasonable care for his safety even though there was a benevolent attitude before this case towards trespassers. The decision of this case was the basis of  the creation  of the Occupiers  Liability Act  1995. Initially, under the traditional common law system, entrants upon a premises were di vided into four categories; that being contractual entrants, invitees, licensees and trespassers. Under the Occupier’s Liability Act 1995, three new categories were created, that being visitors, recreational users and trespassers. In cases where there is more than one occupier, such as a landlord and a tenant, real estate agent or in the case of shared spaces it is usual for liability to be shared but the liability of each party depends on the circumstances of the loss. An estate agency is considered the Occupier for the purposes of both the â€Å"Occupier’s Liability Act 1957† and â€Å"Occupier’s Liability Act 1984.† According to Canadian author Allen Linden, with regards to liability and the term 'occupier', states that "the status of occupier is not dependent on ownership of the premises, but rather is based on control over the premises. A person who has the immediate supervision and control of the premises and the power to admit and exclude th e entry of others is without doubt an occupier. Thus, a  tenant  in possession is an occupier. However, complete or exclusive control is not necessary. An auctioneer hired to conduct a sale on the vendor's premises may be considered an occupier of those premises. An independent contractor carrying out building or repair work may qualify as an occupier. Moreover, it has become apparent that in many circumstances there may be more than one occupier of premises." Therefore, an estate agent is also deemed to be an occupier because the estate

Jpmorgan income&growth PLC Essay Example | Topics and Well Written Essays - 1500 words - 1

Jpmorgan income&growth PLC - Essay Example The professors further theorized about the market value a any given firm being determined by not only the earning power of the given firm, but also by the risk associated to he underlying assets of the firm with the firms value being independent of the way it chooses to finance its investment or the distribution of the dividends. The capital structure theorists who are perceived to be orthodox are mainly divided into two different groups with the fundamentalists like Modigliani and Miller making arguments bout the world approaching perfection very much closely with the imperfections which might be offsetting to a great extent which consequently makes gearing not to matter in the real sense. Amongst the scholars classified as the revisionists include finance text authors who are famous for writing for a wide group of audience for whom theoretical ingenuity may in real terms not imply to the highest value but instead make attempts towards accommodating, though, within the confines of o rthodoxy in what is described as the stark difference between Modigliani and Millers both theoretical analysis and empirical observations as regards to the importance that has been based on a firms capital structure not only by the firm itself, but by also the investors (Findlay and Williams, 1985). It is therefore evident that what they are in real sense arguing about is the importance of imperfections which further which further attributes to the reason making gearing very important hence they play quite a critical role in making us understand why different firms make the gearing decisions the way they do. This study will therefore critically analyze both the fundamentalist and revisionist positions. The Modigliani and Miller argument is mainly founded on the following basic assumptions; That there is absence of taxes, the absence of the costs of transactions, that there are no costs of bankruptcy, that there exists equivalence in the costs of borrowing not only for the companies, but also the investors, that there exists symmetry in the flow of market information as regards to both the companies and investors being in know how with the given information (Edwards, 1987). Lastly, the theory is based on the assumption that there exists no significant effect as regards the effect of debt on the earnings of the company before interest and taxes (Findlay and Williams, 1985). It must however be noted that the reality existent in the real world is that there are taxes, costs of bankruptcy, the costs of transactions, existence of various differences in not only the costs of borrowing, but also the asymmetries in the flow of information and the effects debts has on earnings. Thus, to gain a better understanding of the failures of Modigliani and Miller (MM) economic models of gearing, we will first briefly look at both prepositions. Modigliani and Miller’s Capital-structure Irrelevance proposition The capital structure irrelevance proposition propagated by Modi gliani and Miller makes assumptions of the lack of both taxes and the costs of bankruptcy. According to the proposition, they argue that the weighted cost of capital of any given company remains constant in disregard to the numerous changes in the structure of any firm’s capital structure. A good example would the rate of borrowing of a given firm which would result in no tax benefits resulting from payments of interest hence resulting to no changes or benefits as regards the companies weighted average cost of

Self-Representation of Native Americans Essay Example | Topics and Well Written Essays - 1500 words

Self-Representation of Native Americans - Essay Example Current conceptions and representations of Native American culture sometimes suppose they are lazy, casino owning alcoholics who ignorantly refuse to assimilate into modern society. One artist of the 19th century attempted to re-categorize the representations of Native Americans, George Caitlin. In his works, one sees an obvious and intentional desire to portray Native Americans as noble and civilized, some works going as far as to suggest that it is European civilization that is the problem as it is a corrupting and destructive influence on the indigenous populations of the Americas. Self-representation of oppressed and minority populations has proven an effective way to create a voice in the public discourse and to question the validity of particular suppositions which underlie the dominant paradigms of understanding. Unfortunately, there has been limited access to Native American self-representations in the public space until very recently. An exhibition of a rare sketchbook, A Kiowa's Odyssey, is traveling around the country showing the drawings of an autodidact, Etahdleuh Doanmoe, whose sketches depict the capture and relocation of 72 Comanche, Kiowa, Cheyenne and members of other tribes from Fort Sill, Oklahoma to St. Augustine, Florida. Though these Doanmoe sketches lack the formal compositional techniques of Caitlin's oeuvre the contrast between representation and self-representation of Native American populations is well manifested in the juxtaposition of these two bodies of work. This paper will focus on the context and intention as embodied by and thro ugh the sketches and paintings. The drawings that appear in the Sketchbook of Doanmoe were originally collected by Lieutenant Richard Henry Pratt, a strong advocate of Indian assimilation and the founder of the Carlisle Indian Industrial School in Pennsylvania.1 Pratt believed that the Indians needed to reject their primitive ways and become educated in Western language, manners, and religion. To this end after capturing Doanmoe and some 70 other Native Americans he marched them 1,000 miles from Fort Sill in Oklahoma to Fort Marion where they received "training" for three years. The sketchbook catalogued the events that took place there, and their titles once assembled were type-written on the top by Pratt himself.2 One feature of the sketches that is immediately noticeable is the unusual perspective that Doanmoe utilizes, namely a rather panoramic perspective as illustrated in his Prisoners Entering Fort Sill.3 This perspective intimates a fundamental disconnect with the subject matter. This fundament disconnection lies in stark contrast to many of the paintings of George Caitlin. Caitlin painted over 35 portraits of tribal chiefs and most of them such as Shonkakihega, Horse Chief, Grand Pawnee Head Chief 4have a very close and intensely intimate impression, with the subject dominating a rather contrived background that only serves to highlight and foreground the features of the subject as the colors in the background seem only chosen to compliment the various colors used for the subject. Caitlin was determined to attach a sense of nobility and austerity to the indigenous subjects of his works. This distinction in perspective reveals something about the relative positions of the two artists

Implementing An Effective Food Safety Management System Management Essay

Implementing An Effective Food Safety Management System Management Essay Regarding to the research hypothesis, the researcher concluded that there are two main critical factors were revealed through the data analysis that not only were considered as the most important factors in implementing an effective Food Safety Management System (ISO 22000), but also proved to be the most influential factors in the optimization of the degree of the effectiveness of FSMS (ISO 22000) for implementation in Egyptian food processing company. The management responsibility with regard to enhance communication between stuff, update FSMS, motivate stuff members and allocate resources for effective FSMS implementations and planning for realization of safe products implementation such as identifying potential hazards, update and review HACCP plan and planning for meeting FSMS requirements have a major and important impact on increasing the effective implementation of FSMS (ISO 22000). Regarding to availability of uncomplicated documentation and general managerial procedures requirements beside good resources management have a good impact on effective implementation of FSMS (ISO 22000). In other words, in order for the food companies to effectively implement FSMS system they should focus their efforts to strengthen their internal documentation system, management responsibility, resources management and planning and realization of safe products for enhancing improvement and effective implementation of FSMS (ISO22000). As a final conclusion, the food safety quality management system should be reviewed, evaluated and updated regularly to improve its effectiveness. An effective planning for producing a safe food product will participate in achieving a positive progress trend in FSMS effectiveness implementation. The researcher believes that HACCP planning has a big influence on the success of the effective implementation of a food safety quality management system in any food manufacturing organization, training courses, inductions and seminars should be regularly conducted for all levels of personnel to enhance their awareness of the importance of the food quality management system. 6.2 Recommendations for Future Work It is recommended to expand the scope of study to cover other sectors in the company food chain not only food manufacturing but also suppliers, warehouses, export and end user or any other sector, to have an overall evaluation of the food safety quality management system implemented in Dreem Company. This overall evaluation will help maintain and improve the food safety quality management system to be able to cope with the future developments and strengthen the ability of Dreem Company to produce safe products and compete in both local and international markets. 6.3 Limitations However, this study suffers from some limitations, which need corrective actions to help the system to be more effective, this limitation can be summarized as follows: Concerning sample size Due to the small sample size, these results cannot be generalized to the entire Egyptian food industry. Further work must incorporate a larger sample size and many companies interested in the field of food processing. Concerning Documentation and General Requirements 1. It can be noticed that there is a lot of paper work and documents that are used in monitoring FSMS, that consider being a hindrance of the constraints the application system effectively, redesign documentation system and eliminating all non value added paper work will support implementing FSMS effectively. 2. Documentation system needed to be updated periodically according to continuous updating of FSMS and to meet system and company modern applications. 3. Additional awareness and efforts is required to inform staff member with the importance of documents in monitoring FSMS and involve staff member in establishing documents that fit with the purpose of use. 4. Hazards that might affect products and food safety needed to be more defined and addressed in different functions to generate sharp focus considering potential hazards, only production, quality control and quality assurance functions have posted and addressed visual aids clarify hazards might affect the product, hazards that might affect Food Safety should be addressed in other functions like warehouses maintenance and logistics 5. It can be noticed that there is a lake of proper systems to drive the consistent implementation of the policy, since not all staff and employees understand the company policy and strategy of the company to achieve desired levels of food safety, awareness and inductions especially to the new comers or new entry employees needed to highlight policy and strategy. Concerning Management Responsibility 1. Top management should counter about motivating employee and inspiring them, high number of the staff feeling that top management focused only on quantities rather that quality, so employees and stuff needed to be motivated by top management and to align both of focusing on quantities with focus on product quality 2. Lack of defining responsibilities and authorities inter company, researcher noticed that many employees are not aware by the authority and responsibilities of middle management staff and team leaders and how the responsibility and authority can be used effectively in effective implementation of FSMS and overcome different potential obstacles, top management should prepare appropriate job descriptions and well defined rules for different employees in FSMS applications 3. Communication between top management and staff members should be developed to know the problems and listening to their suggestions for solving and removing obstacles that impede effective implementation of FSMS 4. At the same time top management should inform staff member with modification and updates in regulatory and statutory in regular manner through meeting with function headers and food safety team members. Concerning Resources Management 1. The researcher concluded that financial and physical resources should be ad equated provided to improve the effective implementation of FSMS, facilities and materials that enhance hygiene and GMPs should be available and provided in timely manner for different areas. 2. It is noticed that a lot of number of new employers are coming from different cultures and they have not previous experience about how to handle food products, hygiene requirements, GMPs and food manufacturing instructions, continuous inductions, awareness and training should be delivered to new comer employees and current employees 3. Level of current competences for staff members should be reviewed regularly to evaluate different training needs for staff member that enhance effective implementations of FSMS. Concerning Planning and realization for safe products 1. The researcher found that PRPs must gain more attention to be an effective tool in improving FSMS applications, procedures should be established to ensure the effectiveness of PRPs implementations and allocated resources for implementing PRPs programs. 2. To improve quality control level visual aids should be addressed and posted to communicate and inform staff members with quality parameters levels. Also to provide training for labors and quality control observers with the recent modification in FSMS and updated quality control parameters for different products. 3. Evaluating and monitoring CCPs results should be announced to staff member to participate in solving and remove potential hazards that might affect the products. 4. Corrective actions should be reviewed in timely regular manner. Remove all obstacles that might hinder follow up and implementation of corrective actions that researcher found that many corrective actions still opened and needed for effective actions to close them. Concerning Improve Food Safety Management System 1. It can be noticed that there is a lake of implementing evaluation and measurement for FSMS implementations before and after improvements or corrective actions to view the progress of applications. Analysis of performance is applied but not on wide scale in FSMS 2. Researcher found that there is shortage in validation of the effectiveness of implementing FSMS during regular period of times. Many methods and applications of FSMS needed to be verificated and validated, also all assignable root causes should be removed. 3. The FSMS could be more effective if the findings for internal and external audits are gained more attention for implementations and validations. References References: Adams, C.E. (1994),  ¿Ã‚ ½ISO 9000 and HACCP systems ¿Ã‚ ½, Food and Drug Law Journal., Vol. 49, pp. 603-7. Adams, C. (2000),  ¿Ã‚ ½HACCP applications in the foodservice industry ¿Ã‚ ½, Journal of the Association of Food and Drug Officials, Vol. 94 No. 4, pp. 22-5. Al-Nakeeb, A., Williams, T., Hibberd, P. and Gronow, S. (1998),  ¿Ã‚ ½Measuring the effectiveness of quality assurance systems in the construction industry ¿Ã‚ ½, Property Management, Vol. 16 No. 4, pp. 222-8. American Society for Quality (ASQ), Food Safety- A Quality Management Systems Approach, Quarterly Quality Report, June 2007. Armistead, C.,Pritchard, J.P. and Machin, S. (1999),  ¿Ã‚ ½Strategic business process management for organisational effectiveness ¿Ã‚ ½, Long Range Planning, Vol. 32 No. 1, pp. 96-106. Bauman, H.E. (1994), The origin of the HACCP systems and subsequent evaluation, Food Science and Technology Today. Vol.8, pp,66-72. Bennet, W.L. and Steed, L.L. (1999),  ¿Ã‚ ½An integrated approach to food safety ¿Ã‚ ½, Quality Progress,February, pp. 37-42. Bertolini, M., Rizzi, A. and Bevilacqua, M. (2007),  ¿Ã‚ ½An alternative approach to HACCP system implementation ¿Ã‚ ½, Journal of Food Engineering, Vol. 79 No. 4, pp. 1322-8. Bhuiyan, N. and Alam, N. (2005),  ¿Ã‚ ½An investigation into issues related to the latest version of ISO 9000 ¿Ã‚ ½, Total Quality Management Business Excellence, Vol. 16 No. 2, pp. 199-213. Birkenstock, J. (1999), Why ISO 9000?, Quality Resource Center, Sacramento, CA, available at: www.qrccentral.com/whyiso.htm Bauman, H. E. (1974). The HACCP concept and microbiological hazard categories. Food Technology, 28(9), 30 ¿Ã‚ ½32. Bauman, H. E. (1994). The origin of the HACCP systems and subsequent evaluation , Food Science and Technology Today, Vol, 8,pp.66-72 Cianfrani, A., Tsiakalas, J. and West, E. (2002), The ASQ ISO 9000:2000 Handbook, Quality Press, Milwaukee, WI. Codex Alimentarius Commission (CAC) (2001),  ¿Ã‚ ½Proposed draft revised guidelines for the application of the HACCP system in small and/or less developed businesses (SLDBs) ¿Ã‚ ½, Joint FAO/WHO Food Standards Programme Codex Committee on Food Hygiene, Report of the 34th Session, Agenta Item 10, CX/FH 01/10, CAC, Rome. Codex (2003), Codex Standard for Fermented Milks, Codex STAN 243-2003, Codex Alimentarius Commission, Rome. Davenport, T.H. (2005),  ¿Ã‚ ½The coming commoditization of processes ¿Ã‚ ½, Harvard Business Review, Vol. 83 No. 6, pp. 100-8. Dumond, E.J. (1994),  ¿Ã‚ ½Making best use of performance measures and information ¿Ã‚ ½, International Journal of Operations Production Management, Vol. 14 No. 9, pp. 16-31. Ehiri, E., Morris, P. and McEwen, J. (1995),  ¿Ã‚ ½Implementation of HACCP in food businesses: the way ahead ¿Ã‚ ½, Food Control, Vol. 6 No. 6, pp. 341-5. Elmi, M.(2004), Food safety: current situation, unaddressed issues and the emergin priorities, La Revue de Sant ¿Ã‚ ½ de la M ¿Ã‚ ½diterran ¿Ã‚ ½e orientale, Vol. 10, No 6. Eves, A. and Dervisi, P. (2005),  ¿Ã‚ ½Experiences of the implementation and operation of hazard analysis critical control points in the food service sector ¿Ã‚ ½, Hospitality Management, Vol. 24 No. 1, pp. 3-19. Eyles, M.J. (1995),  ¿Ã‚ ½Trends in food-borne diseases and implications for the dairy industry ¿Ã‚ ½, The Australian Journal of Dairy Technology, Vol. 50, pp. 10-14. Food and Agriculture Organization (FAO ), World Health Organization (WHO), (2003), Assuring food safety and quality: guidelines for strengthening national food control systems. Rome Food Standard Agency (2007),Food safety management evaluation Research, Report available at www.jigsaw-research.co.uk. GFSI (2007), What is ISO 22000?,), Technical Committee position paper, September, available at: www.globalfoodsafety.com Gilling, S.J., Taylor, E.A., Kane, K. and Taylor, J.Z. (2001),  ¿Ã‚ ½Successful hazard analysis critical control point implementation in the United Kingdom: understanding the barriers through the use of a behavioural adherence model ¿Ã‚ ½, Journal of Food Protection, Vol. 64 No. 5, pp. 710-5. Gorris, L.G.M. (2005 ),  ¿Ã‚ ½Food safety objective: an integral part of food chain management ¿Ã‚ ½, Food Control, Vol. 16 No. 9, pp. 801-9. Griffith, C. (2000),  ¿Ã‚ ½Food safety in catering establishments35 ¿Ã‚ ½, in Farber, J.M. and Todd, E.C. (Eds), Safe Handling of Foods, Marcel Dekker, New York, NY, pp. 235-56. Hammer, M. (2002),  ¿Ã‚ ½Process management and the future of Six Sigma ¿Ã‚ ½, MIT Sloan Management Review, Vol. 43 No. 2, pp. 26-32. Hunter, Laura and Erin Leahey. 2008. Collaborative Research in Sociology: Trends and Contributing Factors. American Sociologist 39:290 ¿Ã‚ ½306 Joee, C. (2008), The ISO 22000 standard procedures for a food safety management system, a guide to creating a food safety management system for any organization in the supply chain, Bizmanulaz Inc, 2008. Little, C.L., Lock,D., Barnes,J., and Mitchell, R.T. (2002), Microbiological quality of take-away cooked rice and chicken sandwiches: effective of good hygiene training of the management , Communicable Disease and Puplic Health, Vol. 11, pp. 154-7. Little, C.L., Lock,D., Barnes,J., and Mitchell, R.T. (2003), Microbiological quality of food in relation to hazard analysis systems and food hygiene training of the management, Communicable Disease and Puplic Health, Vol. 6, pp. 250-8. Luning, P. and Marcelis, W. (2007),  ¿Ã‚ ½A conceptual model of food quality management functions based on a techno-managerial approach ¿Ã‚ ½, Trends in Food Science Technology, Vol. 18 No. 3, pp. 159-66. Luning, P., Bango, L., Kussaga, J., Rovira, J. and Marcelis, W. (2008),  ¿Ã‚ ½Comprehensive analysis and differentiated assessment of food safety control systems: a diagnostic instrument ¿Ã‚ ½, Trends in Food Science Technology, Vol. 19 No. 10, pp. 522-34. Manning, L. and Baines, R. (2004),  ¿Ã‚ ½Effective management of food safety and quality ¿Ã‚ ½, British Food Journal, Vol. 106 No. 8, pp. 598-606. Mayes, T. (1993),  ¿Ã‚ ½The application of management systems to food safety and quality ¿Ã‚ ½, Trends in Food Science Technology, Vol. 4, July, pp. 216-19. Mehta, S. and Wilcock, A. (1996),  ¿Ã‚ ½Quality system standards in the Canadian food and beverage industry ¿Ã‚ ½, Quality Management Journal, Vol. 4 No. 1, pp. 72-93. Mehrdad, T. (2007) New food safety management systems; ISO 22000 Global food safety initiative system, available at www.vetmed.ucdavis.edu Minitab Statistical Software (2006), Release15 for Windows, Pennsylvania, Minitab Inc. Mortimore, S. and Wallace, C. (1996), HACCP: A Practical Approach, Chapman Hall, London. Mossel,D.A.A., Corry,J.E.L., Struijk,C.B. and Baird,R.M. (1995), Essential of the Microbiology of foods:A text book for advanced studies, John Willy Sons, Chichester. National Food Processors Association (1992),  ¿Ã‚ ½HACCP and total quality management  ¿Ã‚ ½ winning concepts for the 1990s: a review ¿Ã‚ ½, Journal of Food Protection, Vol. 55 No. 6, pp. 459-62. Newslow, D. (1997),  ¿Ã‚ ½HACCP/ISO 9000: commonalities and distinctions ¿Ã‚ ½, Dairy, Food and Environmental Sanitation, Vol. 17, pp. 156-61. Oakland, J. (1995), Total Quality Management  ¿Ã‚ ½ Text with Cases, 2nd ed., Butterworth-Heinemann Professional Publishing, Oxford. Pallett, A.J.M. (1994),  ¿Ã‚ ½ISO 9000: the company ¿Ã‚ ½s viewpoint ¿Ã‚ ½, Food Technology, December, pp. 60-2. Panagiotis, C. (2009), Standardized food safety management  ¿Ã‚ ½the case of industrial yoghurt, British Food Journal, Vol. 111 No. 9, 2009, pp. 897-914 Panisello, P. and Quantick, P. (2001),  ¿Ã‚ ½Technical barriers to Hazard Analysis Critical Control Point (HACCP) ¿Ã‚ ½, Food Control, Vol. 12 No. 3, pp. 165-73. Panisello, P., Quantick, P. and Knowles, M. (1999),  ¿Ã‚ ½Towards the implementation of HACCP: results of a UK regional survey ¿Ã‚ ½, Food Control, Vol. 10 No. 2, pp. 87-98. Philippa, S.(2008), ISO22000 food safety management system and their related requirements, Six World Congress on Sea Food Safety, Quality and Trade,Standard Australia, 14-16 September., Redshaw, B. (2000),  ¿Ã‚ ½Evaluating organisational effectiveness ¿Ã‚ ½, Industrial and Commercial Training, Vol. 32 No. 7, pp. 245-8. Roberto, C.D., Brandao, S.C.C. and da Silva, C.A.B. (2006),  ¿Ã‚ ½Costs and investments of implement ting and maintaining HACCP in a pasteurized milk plant ¿Ã‚ ½, Food Control, Vol. 17 No. 8, pp. 599-603. Satin, M. (Ed.) (2002), Quality Enhancement in Food Processing Through HACCP, Asian Productivity Organization, Tokyo. Stringer, M.F. (1994),  ¿Ã‚ ½Safety and quality management through HACCP and ISO 9000 ¿Ã‚ ½, Dairy Food and Environmental Sanitation, Vol. 14 No. 8, pp. 428-81. Stringer, M. (2004),  ¿Ã‚ ½Food safety objectives-role in microbiological food safety management ¿Ã‚ ½, Food Control Journal, Vol. 16, pp. 775-794. Strohbehn, C., Gilmore, S. and Sneed, J. (2004),  ¿Ã‚ ½Food safety practices and HACCP implementation: perceptions of registered dieticians and dietary managers ¿Ã‚ ½, Journal of the American Dietetic Association, Vol. 104 No. 11, pp. 1692-9. Surak, J.G. (1999),  ¿Ã‚ ½Quality in commercial food processing ¿Ã‚ ½, Quality Progress, February, pp. 25-9. Surak, J.G. and Simpson, K. (1994),  ¿Ã‚ ½Using ISO 9000 standards as a quality framework ¿Ã‚ ½, Food Technology, December, pp. 63-4. Suttiprasit, P. (2007),  ¿Ã‚ ½Innovative integration of food safety standards using current process model (CPM) approach ¿Ã‚ ½ Technology Promotion Association Journal, Part 1: No. 41 and Part 2-4: Nos. 43-45. Statistical Package for the Social Sciences (SPSS-15).-SPSS Inc. Stringer, M. (2005),  ¿Ã‚ ½Food safety objectives  ¿Ã‚ ½ role in microbiological food safety management ¿Ã‚ ½, Food Control, Vol. 16 No. 9, pp. 775-94. Taylor, E. (2001),  ¿Ã‚ ½HACCP in small companies, benefit or burden ¿Ã‚ ½, Food Control, Vol. 12 No. 4, pp. 217-22. Taylor, E. and Kane, K. (2005),  ¿Ã‚ ½Reducing the burden of HACCP in SMEs ¿Ã‚ ½, Food Control, Vol. 16 No. 10, pp. 833-9. Taylor, E. and Taylor, J. (2004),  ¿Ã‚ ½Using qualitative psychology to investigate HACCP implementation barriers ¿Ã‚ ½, International Journal of Environmental Health Research, Vol. 14 No. Untermann, F. (1999),  ¿Ã‚ ½Food safety management and misinterpretation of HACCP ¿Ã‚ ½, Food Control, Vol. 10 No. 3, pp. 161-7. Vela, R. and Fernandez, M. (2003),  ¿Ã‚ ½Barriers for the developing and implementation of HACCP plans: results from a Spanish regional survey ¿Ã‚ ½, Food Control, Vol. 14 No. 5, pp. 333-7. Walker, E., Pritchard, C. and Forsythe, S. (2003),  ¿Ã‚ ½Hazard analysis critical control point and prerequisite programme implementation in small and medium size food businesses ¿Ã‚ ½, Food Control, Vol. 14 No. 3, pp. 169-74. Ward, G. (2001),  ¿Ã‚ ½HACCP: heaven or hell for the food industry? ¿Ã‚ ½, Quality World, March, pp. 12 15. Wasik, R. (1994a),  ¿Ã‚ ½ISO programs ¿Ã‚ ½, Food in Canada, April, p. 61. Wasik, R. 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Mixed :: Personal Narrative Racial Papers

Mixed "Did your real mom die or something?" The boy with the snot-streaked face asked me on the playground, next to the jungle gym. He wore a striped blue shirt open at the neck and his eyes were so dark I couldn't see his pupils. "W-what do you mean?" I stared hard at him, my voice already taking on a defensive edge. I gripped the edge of my red corduroy jumper with my grubby hands. "I mean, what happened to your real mom? The one that's not a gaijin." Then I understood. Gaijin. Foreigner. I looked down at my clenched hands, too dirty to rub my face with if I started to cry. The boy wasn't trying to be mean, he was just curious. But I was sick of it-the teasing, the questioning, the staring. When I hit him hard in the face, he looked more stunned than hurt, his eyes so wide open that I could see white all around the iris. Back in those days, I told many stories about myself. One of them was about why my eyes were golden-greenish-brown and not dark brown due to an illness I'd had. Another was about how I dyed my hair to make it reddish-brown instead of black. The most absurd one was about how my mom really was Japanese, but had lived in America all her life and that's why she looked white. Most of them made no sense. I don't know if the kids ever believed me. No matter how many lies I told about myself, I knew deep down that I could never imagine away who I was. I would always be "Half," not whole. In Japan, people would identify me as "haaf"-the Japanese bastardization of the English word, "half"-used to connote someone of mixed race. My dad would get angry again and again when strangers tried to touch my hair when we went out in Tokyo. And my mom would be asked, "where did she adopt those adorable Vietnamese children?" every time she brought my brother and me back to the States to see my grandma in Florida. Most of my memories of growing up in Japan can be divided into two groups-my interactions with adults and those with children. Having grown up in a house with five adults until I was 5-years old, I naturally preferred the company of older people.