Aritotles Voluntary and Involuntary Actions Essay

Aristotles Nicomachean Ethics generally focuses on living a virtuous life and having virtuous characteristics. In Book III Chapter II of Nicomachean Ethics, Aristotle focuses on different types of actions. He divides actions into three categories: voluntary, involuntary and nonvoluntary. Aristotle makes this distinction mainly because his evaluation of someones actions depends primarily on whether their actions are voluntary, involuntary, or nonvoluntary. Aristotle describes voluntary actions as those actions driven by an individuals ambition, passions or desires. It is only voluntary feelings and actions for which praise and blame are given (Book.III Ch.I). Praise and blame presuppose that our actions are done voluntarily. The†¦show more content†¦The man did not voluntarily fall on the gardener, which make his actions involuntary. In this case, the man had no control over the outcome and was not fully aware of the circumstances surrounding his actions. Aristotle also expla ins that an act committed because of ignorance or force that is later regretted would be classified as involuntary. Aristotle makes a fine distinction between involuntary and nonvoluntary actions. According to Aristotle, ignorance of the particular facts of a given situation may be excused; however, ignorance of acceptable versus unacceptable behavior is evil and cannot be excused. Also if someone commits an act, then that actions classification is based on the persons response to the consequences of the action. For instance a woman swinging a bat, and unbeknownst to her, a little boy walks directly behind her and is then struck in the head. The woman, overcome with regret, acted involuntarily; however if the woman saw the consequences act without regret, her act would be classified as non voluntary. The situation is not voluntary, but how the woman responded was voluntary. Â…and the man who does not repent may, since he is different, be called a not voluntary agent; for, since he differs from the other, it is better that he should have a name of his own (Book III Ch. I). Aristotle examined voluntary, involuntary, and no voluntary actions, primarily to set the stage for

Nutrition and College Students Essay - 2430 Words

All college students have heard of the dreaded â€Å"freshman fifteen.† The majority of students see it as inevitability. This college curse is caused by a drastic change in lifestyle and eating habits. College students are more likely to eat unhealthy food and less likely to exercise. However, steps can be taken to avoid needless weight gain. Despite the hectic lifestyles of teens, they know that a balance of exercise and good nutrition is the key to health. An important factor in having a healthy teenage life is knowing what to limit. According to the Diet and Nutrition Sourcebook, teens should limit junk food, spare the sugar and salt, and shouldn’t drink alcohol. There are many other nutritious snacks that teens can eat instead of†¦show more content†¦The Diet and Nutrition Sourcebook says that teens should eat a variety of foods (Harris 112). Dieticians recommend that less than 30% of calories come from fat and less than 10% should come from saturated fat. It is important to eat plenty of fiber-rich foods because this helps to prevent many diseases such as heart disease and a risk of cancer that can occur later in life (Harris, Diet 114). Another vital thing a teen needs is calcium which comes from milk and dairy products and is important to teens because they are still growing and need to have strong bones. Sufficient calcium will benefit their health in later years by helping to prevent diseases such as osteop orosis. According to Harris, teenage males get 52% calcium and teenage females get 19% calcium. Teens also should eat food that contains iron. Teenage males are recommended to get 12 milligrams and teenage females are recommended to get 15 milligrams a day. There are many new healthy products that the stores are coming out with today that are beneficial (Calioglu). They contain low-fat, fat-free, no sodium, and rich-in-fiber ingredients. These are sometimes just as good tasting as the original â€Å"not-so-healthy products.† For example, it would be healthier to eat a bag of the â€Å"Wow Doritos† because it has one-third fewer calories than the Regular Flavored Tortilla Chips and it has only one and a half grams of fat per serving. There are manyShow MoreRelatedA Research Study On The Nutrition Clinic1124 Words   |  5 Pagesmajority of the students that is 60 students out of 93 did not know about the nutrition clinic. 30 students knew about the clinic but 2 7 out of them refused to take in the opportunity to get free nutrition counselling. †¢ From the survey administered to 98 students in Brooklyn College through interns working with Dietitian we found that 96 students were undergraduate and only 2 students were graduate level. 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Kim, Ahn, and No used a quantitative method was used examine multipleRead MoreThe Effects Of Fast Food On Human Health Badly857 Words   |  4 PagesBelleville possesses some problems by aspects of variety, tasty, and healthy. Food in there damage students’ bodies. Firstly, in the cafeteria there are a few options to eat. Unfortunately, most of them are fast food type. For example, students can choose hamburger, hotdog, and fried potatoes. If students are eager to care their diet, they do not have choices. Moreover, menu cycle does not change at all. Students should eat the same food almost everyday. I eat cereal for breakfast, pasta and salad for lunchRead MoreWhy Did You Become Interested From The Bsph Program?1205 Words   |  5 Pagesthe BSPH program? During high school, I was actively involved in my local AHEC, which offered a program for high school students in the area to learn more about the health field through various camps and programs. 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Food and Beverage Management Production and Consumption

Question: Describe about the Food and Beverage Management for Production and Consumption. Answer: Introduction The management in this section ensures that there is a balanced between production and consumption so as to evade the cases of wastage that otherwise could incur losses. As a manager, one ensures that the right quantity of foods and beverages are prepared for the clients with the right price for the same, so no customers are scared off due to the high prices tagged on such items. Quality is another aspect regarded by the management, the manager work tireless to ensure that right quality of foods and beverages are made to the clients. In this case, the standard quality is recommended. Also, the managers ensure that finances are well accounted for, upkeep and sanitary standards of hotels or restaurants, sanitation of guests and even the management of the revenue (Awad et al., 2012, p. 410). The managers should be hard working people in such cases since the operation demands for extended shifts that entail late hours in operation of such hotels to ensure that the right thing is to do ac cordingly. The environment of the hotels is ever busy, with high levels of interaction with guests, employees, investors, and other managers(David Alisha, 2011, p. 3). Citing the case study of Francesco Hotel in Australia, which is a hotel that has few customers during the mid-week of which the manager decided to establish new criteria for putting such issue to an end which had ups and downs as per him, could work better. The paper unfolds the effect of the strategy employed to the average spend statistics, vital informations monitored during that time and also to establish the problem and its mitigation laid as discussed below: The introduction of all you can eat strategy is a wise decision made by Francesco to attract more sales. The approach will allow people to eat what they wish to at a fixed standard price. It will, therefore, attract more sales per week in comparison to when the strategy was not launched (Burgess, 2007, p. 161). Despite the fact that small profits will be realised due ti the fact that the cost has been reduced by about 40% which means the sales should be high so as to lessen the possibility of making losses. Research reveal that when the prices of items are reduced, many customers are likely to afford such things and therefore the sales increases to a larger extent. Indicators for the effectiveness of the strategy Customers' visitation and perception. To understand whether the strategy is effective or not, the number of clients being serviced in such hotels plays a crucial role. The increase in the number of customers clearly indicates that the strategy has impacted the hotel positively (Burgess, 2007, p. 170). Besides, customer feedbacks play a fundamental role towards ensuring that the strategy is successful. Positive comments show that the clients have been impressed. The amount of food prepared daily. The increase was standing to food made on a regular basis clearly tell that the consumption rate has been boosted. If the amount of food prepared has grown yet few, or at all no leftovers, it shows that the buyers are many reasons being, good services where customers have been allowed to eat what they feel at a relatively low fixed price. Different contribution margins. Various contribution margins for instance net margin, profit margin, and net profit margin is also clear measures of increased sales. The growth in the three mentioned above indicates that the strategy is working and therefore need to fully adopt the policy and vice versa. Overall effect of sales volume and profitability. The overall amounts of sales immensely determine whether the strategy is working well or not. An increased of sales automatically is a measure that the customers are impressed with the plan and therefore been attracted to the business (David and Alisha, 2011, p. 88). Increased profits also indicate increased in sales hence showing that the strategy used is efficient and therefore need adopt it in full for the betterment of the organisation. In the establishment of the problem of the hotel, in this case, one regards the objectives of the hotel. As the leader concern need to draw a comparison of what is expected to be sold per day or weekly in relations to the various statistics to establish such sales issues. When the hotel, for instance, is not maximising revenue, occupancy and profits across all the location then a concern should be raised (David and Alisha, 2011, p. 80). It is quickly realised in some cases whereby the shift is so enormous such that everyone can understand that change. The problem is mostly recognised when a comparison is made regarding the sales and the profits of the current times and the previous times before such changes were there. If the changes are realised to be profound, then need to curb the issue causing this as fast as possible. Recommendations to mitigate these issues Hygienic requirements A general obligation of the manager of a hotel is to ensure that the operation of the business is done procedural, for instance, the production, processing and distribution of food under their control satisfy the relevant hygiene requirements laid done in the regulation. It ensures that food and beverages made are safe for human consumption, and therefore the cases of unhygienic will be shunned hence more customers will be attracted to the business increasing sales (Leung and Law, 2013, p. 25). Also, personal hygiene is also fundamental which requires that every person working in food handling area need to observe personal cleanliness and urged to wear suitable, clean and necessary protective clothing. Price issues Many customers will prefer to utilise those hotels with relatively cheap foods and beverages restaurants as compared to others. The price tag should be standardised, and if any cases of exaggerating prices traced then, changes need to be done immediately. Good customers relations The workers are urged to interact with clients, owners and the suppliers well to promote a good corporate image. There is a need to communicate with the target customers and manage guests relationships. Maintain Security-Minded Customer Service, the organisation, need to prioritise the security of the customers in the business. When customers are secured, they feel free to visit the hotel any time they want to visit (Leung and Law, 2013, p. 29). Hotels should, therefore, ensure that the security of clients is realised as well as those of neighbouring to the hotel. A more secured business will always experience many customers. Personnel and Training There is the need for the manager to hire the best-qualified personnel which is easy to manage and know their work. Such personnel will ensure that everything is done accordingly and at the appropriate time. If the staff lack some crucial skills, as a good manager need to train them on such necessary skills for instance through coaching, attending seminars and even benchmarking with other hotels with more skilled personnel (David Alisha, 2011, p. 66). Training is paramount as it is a source of motivation to the employees hence improves their willingness to deliver the best. Sales and Marketing Plan A strategic, well thought-out and well implemented sales and marketing plan is a fundamental element to increasing the returns of every organisation. The drawn plan help to serve as a guide towards achieving the set objectives as to why the group was launched. The project helps the employee to know what is expected of them hence they deliver their best which also contribute towards job satisfaction due to early preparations. Revenue Management Program A well-established revenue management program that is complete is another element that will act as a guide as to whether the organisation is making profits or not (Ip, Leung and Law, 2011, p 533). An organisation such as that of Francesco with such program will be able to monitor changes in finances at fast hence drawing necessary adjustments to ensure that they remain on the track. It is also a measure as to why the organisation is Rebranding the organisation. The hotel needs to renovate either externally and internally to create the right corporate image that will play a crucial role in attracting customers to the business. It will, in turn, affect the sales. Products being sold need to be well branded will attractive colours and even clean plates that attract the attention of customers (Ip, Leung, and Law, 2011, p. 540). Francesco should also install a fun gadget for instance music player system that will entertain customers with excellent music as they are served. Conclusion In conclusion, hotels offer vital services to the customers in a diverse manner. Hotel sector operates in a more complicated and sophisticated environment that require a continuous education, training, and development of the personnel on the right policies and strategies of maximising returns. The hotel industry should take steps to ensuring that all the customers and guests are provided with high-quality services so as to attract a wider coverage in the market. Further, it is also important to maintain high codes of security for the guests and visitors, this maintenance of conducive environment creates an excellent relationship between a particular hotel and its existing and potential clients. References Awad, T.S., Moharram, H.A., Shaltout, O.E., Asker, D. and Youssef, M.M., 2012. Applications of ultrasound in analysis, processing and quality control of food: A review.Food Research International,48(2), pp.410-427. Burgess, C., 2007. Is there a future for hotel financial controllers?.International Journal of Hospitality Management,26(1), pp.161-174. David, H. Alisha, M., 2011. Revenue Management of Hospitality Industry, New York: John Wiley and Sons. Ip, C., Leung, R. and Law, R., 2011. Progress and development of information and communication technologies in hospitality.International Journal of Contemporary Hospitality Management,23(4), pp.533-551. Leung, R. and Law, R., 2013. Evaluation of hotel information technologies and EDI adoption the perspective of hotel IT managers in Hong Kong.Cornell Hospitality Quarterly,54(1), pp.25-37.