Survival Artist By Eugene Bergman - 966 Words

Survival Artist was written by Eugene Bergman. This book is very good book to learn an individual record of his Holocaust survival as a deaf person. Despite the fact that Bergman, a resigned Gallaudet educator, is a deaf author, he didn t encounter any deaf citizens or deaf culture until his arrival into the United States after WWII. He became deaf at nine years old as the consequence of an assault by a trooper not long after Germany attacked Poland during September 1939. The Nazi trooper assaulted him with the rifle, when he woke from concussion, he couldn’t hear anything ever again. The author pointed that he was able to speaking but not very well. He was explaining that his family later hired a Jewish-German outsider speech professor to instruct the young man how to read lips despite the fact that Bergman talked just Polish and Yiddish, which were incomprehensible to the instructor due to his early age. Obviously, the lessons fizzled. All through the conflict days, the yout hful Bergman just could read lips and comprehend the expressions of his more established sibling, Bronek. Meanwhile, his endurance regularly relied on upon it, Bergman turned into a shrewd observer of individuals keeping in mind the end goal to comprehend the terrible environment which was during the Holocaust. Bergman survived during WWII with his knowledge of Polish and Yiddish spoken languages. He was able to reading lips by anyone who spoke these languages but not German. The author did not give

Application And Supporting Student Learning - 2455 Words

Standard 1: Engaging and Supporting All Students in Learning: Engaging and supporting student learning has developed into an area of strength for me. What I have witnessed first hand is that by moving through the general education curriculum you can embed skills predicated on each student’s current level of instruction. You use the general education curriculum as a backdrop and then adapt and modify the curriculum to suit each student’s needs. It sounds like it’s not possible when you actually hear it in a credential program. It’s not until you actually start becoming familiar with each student and their needs that it becomes clearer as to what to do. For example, we did a series of lessons about integers which is actually a sixth†¦show more content†¦I often rewarded students with tokens for going above and beyond in helping their classmates. I want to inspire them to be not just good students, but even better people! The impetus for this realization came about as the subject of SBAC and Cal. Alt. testing was broached in a staff meeting in the winter. We were given booklets that contained questions that were â€Å"old† or similar questions to those that had appeared before on the test. I used these booklets as a planner for my winter/spring instruction guide. I went through the booklets with the class doing the problems. As we approached each problem, if it was a subject we had not yet covered or discussed, I would break it down and build a lesson around it. It was quite beneficial as we were now working on things that they would ultimately see on their respective tests. They were doing exactly what their general education peers were doing. The difference being that rather than glancing over the material, I was using the material as a base and then adapting and modifying it based on each student’s needs. This was really helpful as when each of the students took their respective tests, they had a fighting chance. I administered the Cal. Alt. to some of my class, and while they didn’t get all the answers correct, they got quite a few right. There was nothing more rewarding than seeing questions arise on a standardized test that you know your students have at least seen before and

Battle of Stalingrad Free Essays

The battle of Stalingrad was one of the biggest, cruellest and most important battles of the World War II. The city was called in the name of Stalin, the leader of the Red Army and if the Germans captured it would be great propaganda for them and it would decrease the Russian morale, so Stalin made his army fight until death. Also if the Germans took control of Stalingrad, then the way to Moscow would be open and the Germans might win the war. We will write a custom essay sample on Battle of Stalingrad or any similar topic only for you Order Now The city also controlled a lot of crucial water and rail communications with the rest of Russia.After the fail of the Operation Barbarossa, Adolf Hitler began a new offensive in June 1942. General Frederich Paulus, the commander of the 6th German army got an order to invade Stalingrad. The city controlled a lot of rail and water communications. In the summer of 1942 Paulus sent an army of 250000 men, 500 tanks, 7000 artillery guns and 25000 horses. The progress was slow, because there was a lack of supplies until the 7th August 1942. By the end of the month the army killed or captured around 50000 USSR soldiers. At around 35 miles left till Stalingrad the fuel supplies stopped again. When the supplies came the progress continued but Paulus was conserving the fuel, so he only sent his 14th Panzer corps. The Red Army was now giving more resistance and the Germans were forced to stop just outside of Stalingrad. Paulus ordered to delay the attack until the 7th September because his north flank was under attack. While he was waiting the Luftwaffe bombed the city. The USSR suffered lots of civilian casualties and most of the city was reduced to rubble. Stalin brought most of the Russian army together, even from Siberia. Millions of soldiers were in Stalingrad now defending the most important part of Russia. More and more soldiers were needed as more and more German tanks and planes attacked. General Georgi Zhukov the Russian military that was yet not defeated in a single battle was put in charge of the Stalingrad defence. As the Germans progressed through the city the Red Army was fighting for every single building the further the advance was the more casualties each side suffered. The German tanks were not much use in street battles and most of the fighting was done with sniper rifles, machineguns and hand grenades. Germans had problems with very well and cleverly camouflaged Russian artillery and machinegun nests. The Red Army also used sniper squads, which were based in the ruins, particularly well. On the 26th September the 6th German army was able to put their flag up over the Red Square of Stalingrad, but the street fight continued. Adolf Hitler ordered Frederich Paulus to take Stalingrad at any cost, but General Kurt Zeitzler, the Chief of General Staff was critically against continuing the attack and asked Hitler to let the German army leave Stalingrad. Hitler denied it and said to the German people on the radio: â€Å"You can be sure, that no one will ever be able to push us out of Stalingrad†. When General Gustav von Wietersheim, the commander of the 14th Panzer division was complaining about great losses at the front, Paulus replaced him with General Hans Hube. Paulus, however, who lost 40000 men entering the city, was short on soldiers and on the 4th October 1942 begged Hitler for reinforcements. A few days later five engineer battalions and a tank division came to Stalingrad. On the 19th October snow replaced rain as Paulus still tried to progress despite the harsh conditions. In November he controlled about 90% of the city, but he was running out of men and supplies. Despite that Paulus planned another big offensive on the 10th November. His army received great casualties in the next two days and the Red Army knowing what happened launched a counterattack and Paulus was forced back south. When he reached the Gumrak airfield Adolf Hitler ordered Paulus to slowdown and resist the Russians. He also promised that the Luftwaffe would supply his army via air. The Paulus’ High Officers were sure that the Russian winter airspace would restrict the air supplying. All the battalion commanders were saying that a successful counterattack was the only option, but Paulus restricted his moves to Hitler’s orders. During the December the Luftwaffe dropped 70 tonnes of supplies a day, but the surrounded German army needed about 300 tonnes a day. All the soldiers only had a third of the normal food portion a day and they also started killing their horses for meat. By the 7th December the 6th army was living on one loaf of bread per five men. The army was about to surrender because of hunger when Hitler ordered the 4th army to launch a rescue operation. The 4th army only had 30 miles until the city, when the Russians stopped them. By 27th December 1942 the 4th army was also surrounded by the Red Army. In about a month over 28000 German soldiers died. Because of the food shortage Erich von Manstein ordered to stop feeding the 12000 useless injured men. Then he wanted to make a massive breakthrough and run away, but his men were too weak to do that and the idea was scrapped. 30th January 1943 Adolf Hitler made Paulus a field marshal, and sent him a message saying that none German field marshals were captured yet and suggested to commit suicide. Paulus stood strong and preferred to surrender to the Russians. The last of the Germans surrendered on the 2d February 1943. The Battle of Stalingrad was over. More than 91000 men were captured, and 150000 men died during the siege. All the German prisoners were sent to Siberia and 45000 of them died on the way there. Only 7000 German survived the war. How to cite Battle of Stalingrad, Essay examples

Marketing Steps

Question : What are the steps in the Marketing Process? Answer: Research and situational analysis: The cafes and coffee shops industry has significantly grown over the years. This is because of the large success to Australias love for coffee and quality of the coffee served under vibrant coffee culture. The revenues for this industry is anticipated to grow annually at the rate of 7.2% over the last five years which is amplified by huge spike in 2013-14 due to growing consumer sentiment and increasing business. The revenues for the industry are anticipated to grow by 6.9% during the year 2016-17 to approximately $5.5 billion. It is noteworthy to denote that despite the strong performance for cafes and coffee shops competitive pressure has increased and has pushed profitability slightly down during the last five years (Huang and Sarigll 2014). The unique elements of Australian marketplace are sustained by demand arising from the industry in the recent global economic downturn. In this period the revenues for the industry grew in comparison to the rival hospitality industry such as r estaurants and caterings as they experienced a constant decline in the revenues. According to several reports the coffee industry is anticipated to experience sustained growth in the next five years with rise in consumer ethical spending. Situation analysis: Name of the cafe restaurant: Aroma Magill cafe Location: Magill South Australia Food and services offered: The stylish menu of the cafe offers customers with wide variety of selection of hot and cold meals, which also comprises of salads, foccacias, rolls, pizza, lasagne and pasta with large variety of hot and cold drinks. The cafe provides dining and catering services at Magill campus. It also provides services in corporate events and party with wide array of selections of fresh and flavoured catering platters. Target market and values gained: The current target market for Aroma is various educational sites across Australia. The ultimate goal of this market is to offer its customers with wide variety of quality with affordable meal options keeping convenience and potion size in mind (Wood 2013). The company looks to gain value through its ever-changing menu as it keeps on adding items to and special kind of combos to make its customers enjoy. The cafe always looks to offer something fresh to gain values among the local community and campuses. Key difference in product or services: Aroma cafe automatically differentiates its products and services for their customers with better serving staff and stupendous coffee. The cafe provides cafe and semi-gourmet food within reasonable price to its customer which makes them distinct from its competitors. The cafe focuses on making healthy choices and awareness of cultural diversity. Customers visit and popularity: Customers usually comes in the early hours of afternoon for the wide variety of meals served by the restaurants. Another popular time when customers often visit the restaurant is during the late evening hours when offices and campuses ends for the day making the cafe a favourite place to hang out (Westwood 2013). Choice of distribution channel: The cafe provides pre-packed food choices for students in hurry. The customers can obtain the product right from the cafe-counter. Payment options: The cafe offers its customers to either pay by cash or they can opt for cashless payment with their debit or credit cards. Positioning strategy of cafe: The cafe maintains a vibrant and contemporary settings, which encourages its customers to use the dining areas, and meeting place, which is both comfortable and inviting (Srensen 2012). The cafe has dry bars with comfortable lounges, plasma screens and alfresco settings to attract customers by positioning its self a step further from its competitors. Consumer behaviour: The current consumer behaviour suggests that the 47% of the coffee users usually prefers sitting in the coffee shop and 8.3% of the consumers prefers taking away. Another important factor affecting the consumer behaviour is the taste of coffee served as research shows that consumers are greatly concerned with the taste of coffee. Identification of target customers based on different attributes are as follows; Demographic information: The demographic information suggest that coffee is consumed by nearly half of the population which accounts for 46% of the peoples. It is worth mentioning that consumption of each type of beverage is closely linked with age (Liu et al. 2016). Consumption of coffee among age group of 19-30 represents 34% of the people and people aged 51-70 accounted 66% of the total population. Psychographic information: The psychographic information of the coffee states that consumers aged between 18-24 are from educated back ground and are likely to have annual household of more than $100,000 in Australia. People spending time at coffee shops and cafes drinks specialty and regular cups of coffee instead of usually coming and grabbing coffee (Hollensen 2015). Geographic information: As per the data obtained from the Australian coffee report it shows that customer demand in queens land is 6% more than that of Victoria. To make a coffee shops successful business owners should look into the below stated prospects The coffee venue should feature brewed coffee and espresso based beverages such as Granita ices fruit juices and any other beverages associated with coffee shops A dessert bars with range of freshly prepared desserts as well as baked foods related with breakfast Lunch offerings should be made containing both carry-out and dine-in menus (Mullins, Walker and Boyd 2012). Key areas to be identified in regard to attract consumers relating to product and services are as follows; Offering dishes with variety of country cooking themes such as braised and smoked meats, sea foods and vegetarian offerings with seasonal change. Evening sessions should feature a full range dining and Spanish appetizer with live entertainment such as musical jazz, Latin and urban musical traditions (Freitas and Spezia 2013). Menu featuring the selection of pan-ethnic dishes which is influenced by French cooking traditions. Psychological needs are mainly responsible for driving consumers towards buying or purchasing of coffee since it pertains to appeal humans primal needs which is fulfilled by psychological motivation (Da Silva and Mazzon 2016). This is due to the marketing, communication factors appealing the psychological needs forms the part of hierarchy, and to some extent it tends to satisfy the humans survival needs as well. Key Features Beach caf Costa Coffee Starbuck Healthy food Hot and fresh cold coffee Strong variety of sea food Own coffee estates Variety of sausage dishes Wide range of pizza Desserts Few additional desserts Variety of deserts to choose from like cheese, burgers, pizza mania etc. Options to choose from both sea and continental foods Beverages Limited number of beverages Several beverages like mango juice, crush chocolate shake, Pomegranate juice, quick serve traditional hot and cold drinks Review and assess consumer levels of consumer interest: Several social elements of coffee can be observed in the modern era of life style. Consumption has largely increased over the years and traditional tea drinking is popular in Australia. Coffee has been an important element in Australian cultures the late since 19th and early 20th centuries. Strong black coffee is regularly drunk amongst the consumer immediately after main course such as lunch, dinner and several times at work or any coffee shops (Linjaet et al. 2015). In addition to this, consumer buying behaviour is often related to their social class. A consumer coming from lower class is more focused on price while a shopper from higher-class society usually prefers elements of quality and innovations along with social benefit that can be obtained from the product. It is noteworthy to denote that customers need to buy coffee does not necessarily refers to the decision model process. Every customer has his or her own set of experience before making the decision to purchase coffee. A consumer purchase behaviour is influenced by their personality, life style and social factors. Social factors affects the business of coffee significantly as the reference group, family, role and status influence every consumer (Hawkes 2013). The reference group of consumers provides a basis to compare consumers regarding their behaviour, lifestyle and habits. Family members can influence the individual consumer buying behaviour by acquiring values and shaping personality as family creates habits relating to brand perception or products which forms an important element in impacting the business of cafes. Kit is noteworthy to denote that the consumers having brand perception at young age can carry out the same brand selection in the adult life without paying any attention that their family influenced such selection (Chwolka and Raith 2012). Setting up menu for coffee shop is considered as pivotal in decision making process. Pricing is those areas of marketing that requires to be periodically revisited in order to respond to the changing needs of the industry with fluctuating market needs and moods of consumers (Rothaermel 2015). Setting up the prices for restaurant involves taking into the consideration several elements which consists of cost of food, cost of labour, degree of competition and willingness of the target customers to pay. Menu strategy: A cafe generally has menu that possess the potential to create a huge impact on the cost and on the pricing as well. Hence, the cafe shops not only the need to decide on the food it is serving but should also consider the condiments which will be offered to attract consumers. Flexible pricing: Cafes or coffee shops can raise or cut down their prices on certain items so that they can achieve profitability upon their needs. Having a menu format, which can be changed frequently with small increments, will add to the profitability of the cafe shops. Complementary pricing: Adopting complementary pricing strategy enables a coffee shop to charge low price in comparison to their customers for common items and simultaneously raising prices on other items (Brinckmann and Kim 2015). The low pricing strategy will help in drawing customers in and once they are in the cafe there is high probability of inducting them to slightly purchase higher priced items. In the earlier stages, the cafe served the consumers with the satisfaction of understanding in advance the demand of consumers. The consumer had high preference for the cafe given the fact the cafe offered cost-effective breakfast and hot drinks at reasonable price. Though the setting of the cafe was not so attractive but the menu served by the cafe was appealing to the consumer taste and preference. The cafe additionally offered consumers with takeaway facilities for food and coffees served since the visitors enjoyed good coffee and decent food in family environment within the desired cost (Hair and Lukas 2014). However, the marketing message at the earlier stage wasnt much special about the cafe but the vibrant energy of the visitors made its ambiance. On the other hand, in the later stages it was observed that the cafe was unusually empty with only 20% of the total capacity occupied the space is filled. It is worth mentioning that the cafe had changed its menu by adding new variety of pizza to offers its customers. Given this circumstance, the food served now cost higher than the earlier price at which it was served. Consequently, the taste of the food does not meet the consumer expectations with hardly any taste in pizza served. Such marketing move conveyed a wrong impression on the minds of consumers leading to fall in number of visitors. The business of coffee shop is the business of people. It is relatively aimed at satisfying the customers both in terms of their physical and psychological needs. It is noteworthy to denote that customer attraction is all about meeting their expectations and satisfying their demand (Barney and Hesterly 2015). In order to bring back the lost consumer the cafe owner should look into the potential aspects to bring back its customers; Putting in display product: Having a range of product for display will sure cost the cafe in the form of wastage however; it may cost the cafe more if it does not follow the suit of putting the products on display. An abundant display may lead to high turnover for business and restore the success of the cafe. Creating a theatre: Creating an animated barista or completely having an automated machine for food and drink will potentially bring back customers. The items should be highlighted with the spotlights and should be located at prominent parts of the coffee shop (Honig and Samuelsson 2014). The theatre occupies the mind of customers and facilitates easy engagements leading to an opening of conversation. Appealing customers: The cafe should strategically place fans by alluring the smell of coffee into the streets so that it can attract customers. The cafe can also appeal customers through smells of cookie baking and fried onion. Marketing Mix for Caf The marketing mix approach is considered in case of caf in order to change and improvised the business situation of the caf. This marketing mix approach will be helpful for it to understand their strength and weakness for their betterment. Products: The product mix of Mini Caf is mainly constituted of the various kinds of products that must be introduced within menu in order to cope up with their present market condition. Their innovations in products must consider consumer choices. Place: In order to again their products and service popular, they need to open several branches all over the city (Keszey and Biemans 2015). Promotion: The condition of Mini Caf is poor as their innovations provided a wrong outcome. Therefore, they need to focus more in their promotion purpose. Price: Price is one of the major factors in retrieving the previous value of Mini Caf in the competitive market. Therefore, at the first stage the caf needs to offer their products at a reasonable cost to their valuable customers (Jobber and Ellis-Chadwick 2012). People: The authority of the Caf needs to focus on their customer demands in order to provide them satisfactory outcomes as good quality products. Physical evidences: This is another important and attractive feature that needs to be incorporated by Mini Caf. Pictures of foods and beverages that are produced by them should be presented to their customers. Marketing Mix for Mini Caf Suite of services: This strategy can be taken for mandating their product variations in order to attract their customers. Loyalty programs: Loyalty programs can attract the customers as well as the members will find interest in serving their loyal customers (Kotler et al. 2015). On-Premises Advertising: This is another way of attracting the customers. Attractive advertisement will be helpful in making the customer feel different about the ambience. Promotional advertisement: Promotional fact will be helpful for them to set a good positioning within the target market. Figure 1 Illustrations of Marketing mix (Source Jobber and Ellis-Chadwick 2012) Marketing Mix approach prepared for the development of Mini Caf is supporting the organizational structure. In accordance with the previous condition of the cafe, it is clear that it was popular enough to satisfy their customer (Keszey and Biemans 2015). Therefore, the Cafe will easily support the proposed marketing mix. All the procedure mentioned in the Marketing Mix are clarified by aligning with the organizational marketing objectives, so these will be helpful to them in retrieving their market values. Human resource: There are few categories within Mini Cafe that needs to be managed by the HR: compensations and benefits, certifications, compliances, employee behaviour and consumer behaviour. HR of the Caf must be responsible for these roles. Financial role: The coffee shop should capitalise on the strong market demand for high quality gourmet coffee. The owners should start up with additional capital fund with the objective of creating and growing a loyal customer base (Sleep, Lam and Hulland 2016). This will enable the company to witness an increase in net worth over the months and will maintain a healthy gross margin. The combination of gross margin with operational expense will offer the company with enough opportunity to finance further growth. The marketing strategy for coffee shop is generally aimed to attracting new customers, retaining the existing customers, getting customers to spend more and come back more often. Establishing a loyal customer base is necessary for sustained marketing strategy. Sales strategy: Two speed up the customers the caf shop employ two service man in order to serve clients where one employee will be preparing orders of customers while the other taking care of the sales transactions. Competitive edge: The caf shop should position itself in a unique manner where its customers can not only enjoy the cup of coffee but also spending their time under a well organised ambient environment (Linja et al. 2015). Comfortable sofas, chairs and relaxed music environment will help in gaining back customer so that they can relax and release their stress. Cost fixations: The caf should decide up the cost for foods and coffee beverages along with retail beans and pastries as the proximity to the university campus and visitors will dictate their sales. Such strategy will help in improving revenues during the peak hours of evening and early morning. The caf shop should be in accordance with the competition and consumer act in order to enhance the welfare of the Australian by promoting fair and equitable trading provisions. The caf shop should deal with all the aspects of the market place by regulating the relationships with suppliers, wholesalers, traders and customers. In wider terms complying with the legislations requirements and industry code serves the purpose of the regulations requirement concerning the marketing strategy of caf shop (Jobber and Ellis-Chadwick 2012). There are three main laws that need to be followed by the organizational heads of Mini Cafe before implementing their marketing strategies, these are Australian Consumer law, Australian Telemarketing Law and Advertising Standards Regulation Law. These three laws are applicable in the implementation process of marketing strategy, as the marketing strategy for Mini Cafe considers the consumers choices and advertising practices. Reference List: Barney, J.B. and Hesterly, W., 2015.Strategic management and competitive advantage concepts and cases. Pearson. Brinckmann, J. and Kim, S.M., 2015. Why we plan: the impact of nascent entrepreneurs' cognitive characteristics and human capital on business planning.Strategic Entrepreneurship Journal,9(2), pp.153-166. Chwolka, A. and Raith, M.G., 2012. The value of business planning before start-upA decision-theoretical perspective.Journal of Business Venturing,27(3), pp.385-399. Da Silva, E.C. and Mazzon, J.A., 2016. Developing Social Marketing Plan for Health Promotion.International Journal of Public Administration,39(8), pp.577-586. FREITAS, H.C. and SPEZIA, D.S., 2013, November. MARKETING PLAN AS A FACTOR IN STRATEGIC POSITIONING AND INCREASED PRODUCTIVITY FOR SMALL AND MEDIUM-SIZED ENTERPRISE. InAnais do Congresso de Iniciao Cientfica do Centro Universitrio do Distrito Federal(Vol. 1, No. 1, p. 128). Gordon, R., 2012. Re-thinking and re-tooling the social marketing mix.Australasian Marketing Journal (AMJ),20(2), pp.122-126. Hair Jr, J.F. and Lukas, B., 2014.Marketing research. McGraw-Hill Education Australia. Hawkes, K., 2013. First principles in developing a Marketing plan.Food New Zealand,13(6), p.19. Hollensen, S., 2015.Marketing management: A relationship approach. Pearson Education. Honig, B. and Samuelsson, M., 2014. Data replication and extension: A study of business planning and venture-level performance.Journal of Business Venturing Insights,1, pp.18-25. 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State Diet Manual for Long-Term, Intermediate, and Assisted Living Facilities: User Survey Provides Guidance for the 11th Edition and Helps Create a Marketing Plan. Liu, Y., Li, K.J., Chen, H. and Balachander, S., 2016. The Effects of a Product's Aesthetic Design on Demand and Marketing Mix Effectiveness: The Role of Segment Prototypicality and Brand Consistency.Journal of Marketing. Mullins, J., Walker, O.C. and Boyd Jr, H.W., 2012.Marketing management: A strategic decision-making approach. McGraw-Hill Higher Education. Perreault Jr, W., Cannon, J. and McCarthy, E.J., 2013.Basic marketing. McGraw-Hill Higher Education. Rothaermel, F.T., 2015.Strategic management. McGraw-Hill. Sleep, S., Lam, S.K. and Hulland, J., 2016. The Sales/Marketing Integration Gap: The Joint Impact of Environmental, Firm, and Functional Drivers on Realized Versus Desired Integration. InCelebrating Americas Pastimes: Baseball, Hot Dogs, Apple Pie and Marketing?(pp. 773-773). Springer International Publishing. Srensen, H.E., 2012.Business Development: a market-oriented perspective. John Wiley Sons Ltd. Westwood, J., 2013.How to write a marketing plan. Kogan Page Publishers. Wood, M.B., 2013.Marketing Plan Handbook. Pearson Higher Ed.