Analysis of Shakespeares Sonnet 20 Essay -- Papers Shakespeare Sonnet

Analysis of Shakespeare's Sonnet 20 Sonnet 20 appears to be about an affectionate love that the speaker develops for an unnamed man. He describes the man as having a woman's face that Nature painted with its own hand. The speaker calls this admired person his "master mistress." He goes on to say that this man has the gentle heart of a woman but is not inconsistent as is the way with women. He has eyes that are brighter than the eyes of any women. His eyes are so true and sincere that they light up every object that they look upon. He is a man of shape and form (and of authority) and all other figures are in his control. Furthermore, he steals the attention of men and amazes the hearts of women. The speaker continues to explain his reasons for not being able to be with this man. The speaker claims that this man was originally intended to be created as a woman. However, Nature made a foolish mistake in making him. By adding one extra thing, Nature has defeated the poet. By adding this one feature, she has prevented the poet from ever fulfilling his desire in having him. Then the poet exclaims that although Nature made this man for the pleasure of women, let his body be women's treasure and let him have this man's love. Sonnets are often written about desire, whether it be the desire of a man and woman for one another, or a desire to fulfill a missing element in one's life. William Shakespeare's sonnets are well-known for including varying themes of shame, happiness, melancholy, fear and so forth. His sonnets focus on a young man, a woman and sometimes a male friend, often expressing the relationships between all three. Sonnet 20... ..."hue" and "hues" as though to note a difference in the meaning of each word. This works out because they do have different meanings in the ways that they are used. "Hue" refers to the authority of the speaker, whereas after the break, "hues" become all the other figures or men who have also been drawn to this particular man. Thus, it is evident in the overall poem that the relationship between the speaker and the targeted male is not of two good friends. The speaker is experiencing a feeling of deep sensual love for a man. Indeed, there is nothing in a poem that is accidental. The structure, rhythm, and even the sound of the poem is a clue in grasping the poem's true meaning. Works Cited: Shakespeare, William. ?Sonnet 20? Poetry Archive. http://www.poetry-archive.com/s/shakespeare_sonnet_020.html (05/08/2003). Analysis of Shakespeare's Sonnet 20 Essay -- Papers Shakespeare Sonnet Analysis of Shakespeare's Sonnet 20 Sonnet 20 appears to be about an affectionate love that the speaker develops for an unnamed man. He describes the man as having a woman's face that Nature painted with its own hand. The speaker calls this admired person his "master mistress." He goes on to say that this man has the gentle heart of a woman but is not inconsistent as is the way with women. He has eyes that are brighter than the eyes of any women. His eyes are so true and sincere that they light up every object that they look upon. He is a man of shape and form (and of authority) and all other figures are in his control. Furthermore, he steals the attention of men and amazes the hearts of women. The speaker continues to explain his reasons for not being able to be with this man. The speaker claims that this man was originally intended to be created as a woman. However, Nature made a foolish mistake in making him. By adding one extra thing, Nature has defeated the poet. By adding this one feature, she has prevented the poet from ever fulfilling his desire in having him. Then the poet exclaims that although Nature made this man for the pleasure of women, let his body be women's treasure and let him have this man's love. Sonnets are often written about desire, whether it be the desire of a man and woman for one another, or a desire to fulfill a missing element in one's life. William Shakespeare's sonnets are well-known for including varying themes of shame, happiness, melancholy, fear and so forth. His sonnets focus on a young man, a woman and sometimes a male friend, often expressing the relationships between all three. Sonnet 20... ..."hue" and "hues" as though to note a difference in the meaning of each word. This works out because they do have different meanings in the ways that they are used. "Hue" refers to the authority of the speaker, whereas after the break, "hues" become all the other figures or men who have also been drawn to this particular man. Thus, it is evident in the overall poem that the relationship between the speaker and the targeted male is not of two good friends. The speaker is experiencing a feeling of deep sensual love for a man. Indeed, there is nothing in a poem that is accidental. The structure, rhythm, and even the sound of the poem is a clue in grasping the poem's true meaning. Works Cited: Shakespeare, William. ?Sonnet 20? Poetry Archive. http://www.poetry-archive.com/s/shakespeare_sonnet_020.html (05/08/2003).

Ethics In Contemporary Society Essay

The study of ethics explores man’s notion of morality. It refers to the in-depth analysis of the social norms that are used to gauge what is right and what is wrong from our actions. Most of these social norms largely depend on our view of life and its value. This is where â€Å"bioethics† was based. Although all the moral principles stem from the basic social norm that life should be valued, it should be noted that overtime, the way in which life is esteemed and prized changes. In other words, though the notion of preserving and promoting life seems to be the core principle of morality, the interpretations of the importance of life, along with the basis of its value change sporadically from time to time. Advancement and changes in the view of life Technological and medical innovations have delivered various changes in the life of mankind. These advancements have brought about ease and comfort in our day to day living. Such innovations were deemed as necessary tools for progress, advancement and expansion towards a more developed state of industrialization. Such innovations were made to fulfill an end goal of having a world where each and every human being will find a better state of life. However, the rise of this modern civilization did not only produce improvements in the way of living. Rather, it also introduced modifications in our values. In essence, the modern civilization that leans on science, technology, and capitalism proved to be the major basis for the creation of the evolving views on life and living. This modern society brought about by deemed advancements challenged our social norms and created a new sense of consciousness and appreciation for life. As what can be observed, the various bioethical dilemmas that remain to be very arguable issues these days stemmed from the introduction of scientific and technological advancements. Generally, it seems that the advancements that were created and invented by man not only enabled us to have power and control over our physical landscape. Rather, these granted us a certain level of empowerment that allowed us to generate the notion that we can challenge the traditional parochial view of life and living. As such, many issues that address the concept of life and death have risen. The question, however, remains the same: should these challenges to the norm beneficial or do these changes just contribute to the disintegration of society and ruin of moral integrity? No common ground Abortion, â€Å"mercy killing,† â€Å"mercy death,† and â€Å"letting people die† are just among the pressing bioethical issues that continue to haunt not only the medical sector, but the entire society. Apparently, issues that involved life and death stem from our various points of view regarding how, why, and when life should be valued and in what degree. Although all worldviews seem to agree that everybody should place value on life, the basis on how it should be valued changes over time and place. For example, it should be noted that issues on â€Å"mercy killing† stem from the fact that people are faced with the dilemma on what should be prioritized: life as merely the chance to breathe or life as a state of actual living. Also, the introduction of innovations to man’s way of life largely prompted many people to disregard the supreme thought that â€Å"everyone has the right to live. † Instead, more and more people are adapting the thought that life should be valued only if the person will enjoy more benefits that sufferings in the life that he is bound to pursue. Radically, the importance of life has changed from â€Å"being supremely important† to â€Å"becoming important on the grounds of the rewards and punishments that it may bring. † Unfortunately, the dilemma of choosing which of these life views are better for our society will be left unanswered unanimously for each of us will hold his own set of moral opinion, that is again, largely influenced by the degree of technological advancement that enveloped each of our lives. Reference: Thiroux, Jacques P. (2006). Ethics: Theory and Practice. Prentice Hall

Apocalypse Now Analysis Essay

The line â€Å"Mistah Kurtz – he dead† from T. S. Elliot’s poem ‘The Hollow Men’ refers to one of the movie’s main characters: Mr. Kurtz, a European trader who had gone into â€Å"the heart of darkness† ie the middle of the vast Vietnamese jungle with European standards of life and behavior. Because he’s alienated from the morals and spiritual strengths he cannot maintain his sanity and soon turns into a barbarian. â€Å"Eyes they dare not meet in dreams† – in my mind, these are the eyes of the innocent Vietnamese whose death they ordered. They’ being the American soldiers who, throughout the duration of their journey through the jungle lost their sanity and were brainwashed because of the weapons they were given. What I was particularly fascinated by in the film ‘Apocalypse Now’ was the way the good can somehow turn into the evil, not on their own, but because of their surroundings. â€Å"[.. ] We were in the jungle, there were too many of us, we had access to too much money, too much equipment and little by little we went insane† –said by director and producer, Coppola at the Cannes film festival in 1979. Even the director had, little by little, gone insane being exposed to the Vietnamese jungle for so many years. The making of the film had taken more than 10 years and $30million to create which had brought Coppola to attempted suicide a couple of times. The film is based on the novella ‘Heart of Darkness’ which took place during the Vietnam War, where the American and the Vietnamese soldiers showed no mercy when it came to a matter of life and death. Throughout the film, I realized that the main character, Captain Willard, sent to assassinate Colonel Kurtz, began to be more and more captivated by Kurtz’s achievements and was beginning to think like him as he was exposed to immoral atrocities of the Great War. When General Corman described Willard’s mission to him he told him â€Å"In this war, things get confused out there, power, ideals, the old morality, and practical military necessity. Out there with these natives it must be a temptation to be god. Because there’s a conflict in every human heart between the rational and the irrational, between good and evil. The good does not always triumph. Sometimes the dark side overcomes what Lincoln called the better angels of our nature. Every man has got a breaking point. You and I have. Walter Kurtz has reached his. And very obviously, he has gone insane. † This quote reminds me of Dante’s Inferno mentioned in the poem â€Å"The Hollow Men† – a journey through the different circles of hell depending on the type of person one was and the type of crime they had committed during their lifetime. The man is clear in his mind but his soul is mad. † Like Alberto Giacometti, Kurtz and Willard develop two faces during the time of the war. The only difference is that Giacometti didn’t need a war to show this, his dual personality was natural in criticizing himself, his paintings and his sculptures. Whilst watching the film I found it mainly disturbing how these men, men with families, men who had peaceful souls, could casually blow off the head of a Vietnamese person without feeling just a tiny bit of hurt in their hearts. They could â€Å"kill without feeling†¦ without passion†¦ without judgment†¦ without judgment! Because it’s judgement that defeats us. † The fact that these characters, sent out on mission through the rivers of a foreign place, were simple men, one a chef, the other a surfer, and the other a sailor gives the audience the feeling that this could happen to anyone. Being placed in the jungles of Vietnam with nothing but weapons would turn us into these animalistic beings with only one instinct: kill to survive. Do you know that ‘if’ is the middle word in life? If you can keep your head when all about you are losing theirs and blaming it on you, if you can trust yourself when all men doubt you† This film is, in fact, all about losing one’s mind, being brainwashed by the immoralities of society, to be converted into an emotionless killer. It’s about the delusion of what an evil man is in the normal person’s eyes compared to what an evil man is in the brainwashed person’s eyes.

Food and Beverage Director Essay

The operation in food and beverages has been a staple source of income in hotels for many years. Development of a food and beverage department in most of the hotels supplements the income generated from room profits as well as builds the image of the hotel. People come to hotels now not just for the room accommodations but also for the food and beverages they offer in their restaurants, cafes, function rooms, and bars. The demand of food and beverages lead to the creation of a hotel position called food and beverage manager that spearheads the services offered by the hotel’s food and beverage department(Hubsch 1966). Food and beverages management is among the most complicated areas of hospitality and is an integral part of the hotel industry. The latest trend in the management of food and beverages in a hotel setting has shifted from a cuisine based job into a career that necessitates knowledge in marketing and productivity. The shift can be attributed to the challenge to provide a service of high quality despite the increasing competition, technological innovations, and clientele sophistication. At present, the duties and responsibilities of a food and beverage director of a hotel go beyond planning the menu. Food and beverage trends affects the preference of clients thus the food and beverage manager should be able to constantly monitor this and cope up with the trends so that the clients will be able to appreciate the services offered. Nowadays, to be able to compete and cope up with the fast paced hospitality industry individuals like hotel food and beverage managers need to have a wide knowledge on the various aspects of business. Aside from the basic knowledge on cuisine, these managers now need to possess an understanding on organizational skills, technical expertise, and dedication to high standards of the industry(Riley, 2005). A food and beverage department of any establishment especially in hotels is supervised and coordinated by a manager or director. This individual makes sure that the service delivery at all points of sale must be done appropriately. The primary responsibilities of a food and beverage manager include the following: guarantee that the guest will receive service of excellent quality; make sure that all the department as well as the company’s regulations are followed; responsible for the optimizing the chain of supply as well as the utilization of raw materials; and ensure that the costumers are satisfied by the services offered(HEG). The manager of the food and beverages in dining rooms, private clubs, institutions, restaurants, resorts, convention centers, and hotels is the one responsible for planning, directing, and controlling all aspects of the services in food and beverages(emerit, 2006). The individual suited for this type of job needs to be able to ensure that the organization’s financial and labor objectives are met with the application of management skills and balanced with excellent customer skills. The responsibilities of a person managing the food and beverages of an organization are the following: staff recruitment and training of staff; organization, direction, and assessment of services associated with food and beverages; scheduling of employee shifts; purchase and regulating inventory; management of staff performance that include staff performance monitoring and feedback provision; monitoring revenues and expenses; assure that the health and safety regulations are practiced; communicate and negotiate with clients regarding the offered services; and handle negotiations with the suppliers of food and beverages products(Society, 2007). Hotel food and beverage managers have various responsibilities as well as needed abilities to be able to do these responsibilities. Through management of the catering and beverages department is one of these responsibilities. The food and beverage manager (F&B manager) oversees the functions of the all of the employees in the department including the maitre d’hotel’s, production managers, and banquet mangers. All the operations in the department are under the scrutiny of the F&B manager. Designing and pricing menus is another role of the F&B manager. The menu is the first thing a client sees in the hotel restaurant or bar thus the design should be done appropriately with the prices based on the pre-determined gross profit. The purchasing or supervision of the purchasing of all the food, beverage, and related products is the third responsibility of an F&B manager. He or she can do the purchasing himself or can delegate the task to a subordinate with his or hers supervision. Adequate knowledge on quality, mark, grades, and counts of all the perishable and non-perishable foods must be possessed by the food and beverages manager. With his or her supervision the following are arranged: dealers guide of purchase specifications; a clerk that receives the products delivered; and, and chefs and stewards according to need. Part also of the F&B manager’s work is the search for better deals for goods in places like markets and packing houses(Brodnerc 1960). Another responsibility of a hotel food and beverage manager is working as the head of the food and beverage department which necessitates knowledge on handling labor organizations, scheduling staff duties, job descriptions, psychology of employment, and the likes. The regulation of the number of personnel and areas to staff needed during different occasions is the primary function of the H&B manager in staffing. He or she must be equipped with appropriate capability to determine the service needs of the clients in different instances according to room occupancy of the hotel; various functions or gatherings held in the hotel; and outside patronage(Brodnerc 1960). A wide knowledge on state of the art cooking methodologies and procedures will be of excellent value to a hotel food and beverage manager. This individual should be well versed in the kitchen and equipped with fitting experience about the cooking process for easier performance. The manager though will not have cooking as part of his or her duty can function better with the passion for cooking and food. The modern methods of food production nowadays is widely accepted so a F&B manager without excellent exposure and passion for cooking can do the job but still the position will be better performed by an individual that is not only well versed in the clinic but also has the passion for cooking(Brodnerc 1960). The food and beverage manager especially in big hotels supervises the maitre d’hotel, headwaiters, and other service personnel thus the individual needs to have the capability to direct this employees into achieving the appropriate standards of services offered. No matter how excellent the quality of food the staffs in the kitchen produces if the individuals that serve this to the clients will not be able to do so with the preservation of the food quality, the service provided would still be of inferior quality(Brodnerc 1960). Purchases of beverages, bar operations, cocktail lounges, and services during feasts are also taken care of the food and service managers. Without a department that specifically handles feast occasions the food and beverages department will come to the rescue hence the F&B manager needs to be competent enough to handle this situations. Success in the feast can be attained either with delicious and extravagant food or with excellent mixed drinks offered. The purchases of beverages as well as for the bar operations, feasts, and cocktail lounges must be managed well by the F&B manger(Brodnerc 1960). The control and regulation of every storeroom, refrigerators, and similar areas is another function of the food and beverage manager of a hotel. This individual needs to prevent losses due to the spoilage of raw materials purchased. He or she has the task to control all the storage rooms and refrigerators by mandating that these areas are to be locked when not used, all these areas must be of the proper temperatures needed for the materials or products, and prevent unauthorized individuals from having access to the area(Brodnerc 1960). Excellent knowledge about the lay-out of the kitchen, efficient utilization of the latest equipment and technologies, and compliance with the proper sanitation procedures will be of value to a food and beverage manager. The manager should be able to suggest to the management how to efficiently use the modern amenities in the kitchen. Despite if the kitchen is very old the F&B needs to ensure that practices in housekeeping are in compliance with the health standards of the area(Brodnerc 1960). The above mentioned responsibilities and capabilities of a hotel food and beverage manger are only representatives of the various functions of a person with this type of position. Though most of the things are not done by the F&B manager directly, he or she still needs to have necessary experience and passion for preparing and serving food so as to function well. Even though in big hotels there are many sub-positions from the manager, the F&B manger still has the responsibility to integrate and monitor the said aspects of food production(Brodnerc 1960). The job as a food and beverage manager requires skills that will enable the individual to fulfill the demands of the job. Among the skills needed for this job are: good team player qualities including team management and leadership; passion for organizational type of work; management effectiveness specifically on delivering profit centre profitability; excellent sales ability; good public relations especially sensitivity to the customers; financial awareness; capability to adopt with the diverse needs of the customers; and, having the initiative(HEG). Hotel executives now have a growing trend of hiring individuals that possess the qualifications to manage their food and beverage operations. The demand for a hotel food and beverage manager is high but the qualifications set for the position also parallels the demand. Hence, a person who is interested in having a career in the food and beverages industry must first have himself equipped with the necessary and education to be able to function in the competitive world in which the hotel food and beverage manager position is included. References Brodnerc , J. (1960). The Food and Beverage Manager. Cornell Hotel and Restaurant Administration Quarterly 1(79). emerit. (2006). Food and Beverage Manager Certification [Electronic Version]. Food and Beverage Manager (FBM). Retrieved December 8, 2007, from http://www. emerit. ca/eng/pdf/foodandbeveragemanager. pdf HEG, H. E. G. -. Food and Beverage. jobsinhotels. co. uk Retrieved December 8 2007, from http://www. jobsinhotels. co. uk/Default. asp? page=83#1 Hubsch , A. W. (1966). Hotel Food and Beverage Management. Cornell Hotel and Restaurant Administration Quarterly, 7(9). Riley, M. (2005). Food and beverage management: A review of change. International Journal of Contemporary Hospitality Management, 17(1). Society, T. H. (2007). Food and Beverage Manager. Retrieved December 8, 2007, from http://www. go2hr. ca/CareersbrinTourism/JobDescriptions/FoodandBeverageManager/tabid/590/Default. aspx

I will put it later Essay Example | Topics and Well Written Essays - 500 words

I will put it later - Essay Example She reminisced how they, as a young couple, experienced the difficulties they have been through as a consequence of their student loans and related it to how the president feels toward students’ needs and what he did to help them get better services. The content of her speech were mostly based from her familial background and experiences. The speech seems well rehearsed because even though the speaker’s own stories were told, the result was short and to the point. If the speech was done extemporaneously, there is the great possibility that Obama could have gotten around the bush but it was not. Her stories were carefully chosen and her statement were meticulously versed to sound as formal as possible but personal enough to create the drama that made her listeners agree with her thoughts and applaud her. Taking into consideration the fact that the first lady is already used to delivering speeches, one might say it could have been an impromptu. However, the speech seems to have been purposefully made to impress the audience by reaching out to them with the message that the family is not any different from all the other families represented by the participants. Moreover, the stories have been strategically arranged not just to present a smooth flow of the narration but to allow also the speaker to put in the essence of why she was telling the stories. For instance, she talked a lot about their parents so that a listener might wonder about their roles in what she was trying to tell them. Eventually, it was made clear that her speech was also a call to the people to continue working despite the hardships they experience, thinking not about their present situation but hoping that their children or grandchildren’s future would be better. The First Lady made an impressive speech. It was so effective that it accomplished its goal of having the

MGM D1 Health Care and The Law Essay Example | Topics and Well Written Essays - 250 words

MGM D1 Health Care and The Law - Essay Example Some of the things that cause suffering of the poor in healthcare services include racism and discrimination, denial of the minority groups in accessing healthcare services, and failure by the government to enroll the minority and the poor in the social healthcare programs (Kant & Rushefsky, 2006). In the US, according to the commissioner of civil rights, although there is existence of civil rights legislation that addresses the issues of healthcare discrimination of the minority and the poor, the reality is that these laws are not followed accordingly (Kant & Rushefsky, 2006). About 38 million Americans are not insured for healthcare services and have very limited financial means of accessing the healthcare services; a biggest proportion of this figure represents the poor (Kant & Rushefsky, 2006). In March 2010, president Obama signed legislation to refurbish the nation’s healthcare system which would guarantee access to medical insurance for all Americans (Shear, 2012). The law aims at extending insurance to over 30 million people, first and foremost by expanding Medicaid and availing federal subsidies to lower and middle-income earners. However, the bill is faced by enormous challenges after republicans appealed against it (Shear, 2012). Some of the challenges facing the law include tougher oversight of health insurers, protection of workers with pre existing conditions and expansion of coverage to one million young adults (Shear, 2012). However, the Obama administration retaliated that it would not unify essential health benefits and that each state should specify the benefits within broad categories. It can be argued that the legal challenges might be reasonable to some extent, although they seem to be politically instigated by republicans, something that would jeopardize its applications. All in all, these challenges are seen to be for the greater benefit of most Americans. All what needs to be done is for all the stakeholders to

Research Design Assignment Example | Topics and Well Written Essays - 1000 words

Research Design - Assignment Example A mixed methods approach utilizes both qualitative and quantitative data collection and analysis techniques. Qualitative techniques focus on understanding the salient meaning of human experiences (Cronholm and Hjalmarsson 89). In this specific research, the qualitative approach will target to understand the customers experiences concerning the consumption of taboo foods. A qualitative study will help in understanding different views, opinions, convictions, and attitudes of customers towards taboo foods. On the other hand, quantitative research will help in establishing any existing relationships between different variables identified in the research. Quantitative research helps in providing measurable evidence, which is useful in explaining the cause and effect relationships. Some research questions identified above will be best addressed using quantitative techniques. Prior to conducting both interviews and questionnaires, it is important to seek consent from both the interviewees and the respondents. This means that all the respondents and interviewees should sign an informed consent form (Sadan 258). This is a critical step in promoting ethical considerations in any research. The qualitative part of this research will seek to analyze the views of customers concerning their experience of taboo foods. Therefore, interviews prove to be the most effective data collection technique. Purposive sampling will serve as the most appropriate technique in the selection of interviewees. This means that customers who are likely to give the most productive answers will be the target of the interviews. Moreover, some hoteliers will attend the interview sessions in an effort to outline the approaches and the strategies they use in ensuring that customers can perceive taboo foods more positively. Since there is limited time and resources, a specific number of manageable interviewees will be selected. The interview sessions will involve the use of open-ended questions and