Mainstreaming Vs. Inclusion The Best Possible Outcome.

Mainstreaming vs. Inclusion: The Best Possible Outcome While there are many aspects of the education system that are constantly under question and review there is a relatively new idea that is changing the classroom dynamic all together. The question is if mainstreaming students with disabilities or having special classrooms to meet their needs enhances their learning experience. The traditional classroom environment for children with special needs is to be in their own classrooms with specific teachers who are trained to accommodate their needs. These classrooms have an individualized curriculum and environment to maximize their learning potential. The primary goal of school is to maximize learning for all students. While socialization†¦show more content†¦If mainstreaming became the procedure for all schools, it would eliminate the need for special education teachers all together. â€Å"Most of us are very uncomfortable around the handicapped. We are not accustomed to having them isolated and do not come into contact with the m often. It is difficult, if not impossible, for teachers to provide an accepting atmosphere in a classroom if they do not feel comfortable with special needs children† (Stoner 40). Not everyone has a personality to have the patience and acceptance of differences that it takes to work with special needs. If every teacher had to teach special needs it could dramatically reduce the number of people willing to teach. By forcing all teachers to teach special education not all teachers will have the same passion for special needs that all teachers do. This could create a classroom dynamic that does much more harm than good. According to a recent study in Canada where 36 fifth and sixth grade students were placed in classrooms from five different school districts that all had full inclusion policies and then were asked about the experience. There were seven themes that were constantly brought up when asked to recall their classroom experience. The top theme, brought up by 41% of the statements, was about the importance of including the teacher. One of the children stated, â€Å"Teachers can go to the kid with the disability, and say,Show MoreRelatedInclusion Practices in Education Essay example4520 Words   |  19 PagesSpecial Education Inclusion What is OnWEAC? Welcome to OnWEAC, the Web site of the Wisconsin Education Association Council. WEAC represents 98,000 K-12 public school teachers and education support professionals, faculty and support staff in the Wisconsin Technical College System, education and information professionals employed by the state, retired members, and university students studying to become educators. OnWEAC provides services to members and non-members, including a databaseRead MoreEssay special education11975 Words   |  48 PagesMotor control, balance, joint stiffness; D - Dressing, feeding, walking; H - Independence, mobility I - Affective, cognitive limitations; D - Behaving, interacting, supporting; H - Social interaction, reasonableness Here is a diagram that suggests possible parallels between the impairment, disability handicap triad, and the disease, illness and sickness triad. (The squiggly arrows are intended to indicate a rough correspondence) Patients do not come to their physicians to find out what ICD codeRead MoreRule Of Law And Development10265 Words   |  42 PagesIn light of realistic experiences around the world, this paper will try to find whether the implementation of rule of law practically substantiates the goals of sustainable development. At the same time, the situation of Bangladesh as well as the possible way outs will also be highlighted. 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Such developments may also signal rap’s increasing social acceptance and cultural legitimization (Baumann 2007). However, its reputation and status in the musical field has, hitherto, been a controversial one. Like new music before it (jazz, rock ‘n’ roll), rap has been critically reviewed as a corrosive influence on young and impressionable listeners (Best 1990; Tatum 1999; Tanner 2001;

The American Social Security System - 880 Words

The American Social Security system is projected to help people with limited financial resources, including the poor, the physically disabled, the mentally ill, and the elderly (Grabianowski 2015). It was created in response to the pervasive poverty during the Great Depression to provide workers with a basic level of income in retirement, as well as disability pay and life insurance while they work (Kessler, 2014). In addition to providing benefits for workers, it also covers their dependents, immediate family members, and even divorced spouses, at the time of serious accidents or illnesses (Kessler, 2014). The first widespread social security program I America was the Civil War Veteran pensions in 1982 that supported injured Union veterans or to their widows. This plan expanded in 1910 to include Civil War veterans and their survivors (Social Security Administration). As America went into economic recession following the stock market crash of 1929, the Great Depression brought a st rong focus on the need for a comprehensive system that provided assistance to the poor and elderly, so they could live independently (Social Security Administration). In 1934, President Roosevelt formed a Committee on Economic Security (CES), who came up with a plan that allowed workers to put a small percentage of their pay into an aggregate account that could be drawn when they retired, to help meet their monthly expenses, which became the Social Security Act (SSA) in 1935 (Social SecurityShow MoreRelatedSocial Security During The United States1518 Words   |  7 PagesSocial Security in the United States I. Introduction Social security in the United States is a federal system run by the Social Security Administration to provide monetary benefits, or welfare, to citizens who are retired, unemployed, or disabled. In 1935, President Franklin D. 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As more and more baby boomers are becoming retirement age and can draw social security, less people are paying into the system which will bankrupt or significantly lessen the amount of social security benefits a retiree can draw. The average life expectancy has risen significantly since Social Security first started. Raising the age of retirementRead MoreThe New Deal And Social Security Act Of 1935 Essay1715 Words   |  7 PagesRehabilitation, and Legislation: The New Deal and Social Security Act of 1935. Jacquelyn R. Ward United States History II: 1865-Present September 27, 2016 â€Æ' After the Great Depression, many Americans were left disheveled. They needed some form of financial assistance to help them get their lives back to normal. Many government officials such as Hurbert Hoover and Franklin D. Roosevelt helped to enact bills and programs that would assist Americans in rehabilitating their lives. The amount of

Knowledge of ADR regulations, policies, theories Free Essays

As a NTEU Union Representative, a significant amount of training time was spent learning and developing core skills in the ADR process. In addition to theoretical and classroom learning, a great deal of emphasis was placed on the practical application of such skills as these skills were utilized in the facilitation of the formal and informal grievance process applied through the traditional union/employee and labor management relationship process of dispute resolution. A great deal of skill regarding the ability to understand and implement ADR policies center on an understanding of personnel policies and cultures, an aspect Union Reps are well versed. We will write a custom essay sample on Knowledge of ADR regulations, policies, theories or any similar topic only for you Order Now Furthermore, I have developed a highly specialized working knowledge of ADR policies through my exposure to management and organizational practices on a daily basis. Knowledge of EEO and personnel laws, regulations, policies, and methods as they relate to the Federal sector. In my current position as a federal employee, I have received a significant amount of training in areas related to the understanding and facilitation of EEO processes and procedures. Furthermore, as a Union Representative, I was awarded the opportunity to serve as a representative for bargaining unit employees who were directly involved in the EEO complaint/grievance process. Specifically, training received in the avenue of EEO policies included items related to specific state and federal laws as well as policies directly related to the application of EEO laws in the federal sector of employment. From both training and practical experience, I have developed a solid familiarity with the need to stay current in terms of having a working knowledge of applicable EEO laws and regulations. A great deal of the EEO concepts that I have been exposed to include the conceptsrelated to the proper planning, development and implementation Equal Opportunity  related goals and objectives. In doing this, standards and ethics in the work place were  provided with recommendations regards to modifying administration policies in order to  create a more cohesive work environment for all individuals.  Skill and experience in a wide range of conflict management and dispute resolution  processes, such as facilitation and mediation. From the significant experience I have developed as both a bargaining unit employee and as a union representative, I have developed skills and experience in the three prime areas of conflict management: examination, response and negotiation. Examination refers to being exposed to conflict management/dispute resolution procedures; response refers to the multitude of different approaches that can be undertaken in order to facilitate ADR conflicts such as mediation; and can also include adjudicative aspects such as litigation as well; and negotiation refers to the fundamental talent required for all successful ADR ventures as the art and science of strategizing the successful negotiation of a resolution is the true epicenter of success in the ADR process. Skill and experience in ADR training, marketing, and evaluation of ADR programs. From my tenure in federal service, I have developed solid, fundamental working knowledge in the method and means in which federal and private agencies develop and implement dispute resolution procedures in the workplace. Much of this working knowledge derives from day to day practical, experience in conjunction with theoretical study of ADR concepts and ideologies. A high-level of written and oral communication skills in order to present complex and interrelated concepts and information and to secure the participation of others in the ADR process. My knowledge of business communications and ADR related oral and written communication is on a highly professional level. As such, my ability to present clear and concise information is impeccable and this statement is backed up by many years of on the job related experience that included a great deal of communication with colleagues and supervisors. Experience in these areas of communication were developed through a variety of professional duties including the creation and development of written (corrective) action plans as well as all duties related to the   monitoring of the grantees’ implementation of such plans. Also, providing reports and â€Å"ad hoc† guidance to contractors associated with the federal agency remained a significant daily duty and aided in the development of communicative skills. Skill in organizing, prioritizing, and managing workload and other assignments. Without having developed strong organization skills, the ability to perform the duties and functions of my federal service position would be impossible. As such, I have developed skill in organizing, prioritizing, and managing workload as evidenced by the highly specialized duties I performed when serving on a team that’s primary function involved preparing the Office of Management and Budget (OMB) clearance packages. Additional areas of experience that demonstrate a commitment to organizational skills include duties involving sharing programmatic information regarding state-supported systems of care for person with substance use disorders; as well as my tenure as a Public Health Advisor Trainee, where my responsibilities included providing assistance to initiate and monitor the status and execution of how State technical assistance request are carried out as well as the requisite interfacing with other members of staff in order to properly facilitate such assistance.                                                                                                                                        How to cite Knowledge of ADR regulations, policies, theories, Essay examples

Contemporary Issues Affecting the Hospitality Industry Free Sample

Question: Write an Essay on a Contemporary Issue Affecting the Hospitality Industry. Anwer: Introduction Hospitality industry is one of the largest employment and business sectors in the world. With the rapid growth of this industry, various modern trends are being introduced according to the demand of the customers and the tourists. Along with various modern trends such as the introduction of the boutique hotels, the use of organic food is another latest trend that has caused a significant change in the industry. The use of organic food in Thailand has changed the overall food trends in the country and the hotels and restaurants have been innovating their recipes using organic food. This assignment highlights the modern trends of the hospitality industry, focusing specifically on the use of organic food in Thailand. A detailed definition of the organic food has been presented, along with highlighting the drivers of the trends of the hospitality industry. The impact of the organic food and its use in hospitality industry has been highlighted. Some limitations that might be faced by the hospitality industry are also mentioned in this assignment. A self-reflection on the effects of organic food on the future career have been included in this assignment. Finally, a self-reflection on the modern trend and its effects on the future career options have been included in this assignment. Definition of organic food Organic food refers to the food products that are grown without using chemical fertilizers, pesticides, synthetic fertilisers. Genetically modified organisms and the process of ionizing radiation are not used in cultivation of the organic foods. Organic food also includes dairy and poultry products (Teng and Wang 2015). These poultry and dairy products are obtained from the animals that are not given growth hormones and antibiotics. The use of pesticides in the crops, damages the crops and degrades the nutritional value of the food. Pesticides applied in excessive amount in the food crops results in causing various illnesses in the human beings, including deadly diseases such as cancer (Wee et al. 2014). However, the food that are organically grown does not guarantee that they are toxin-free. Plants produce and secrete their own natural toxins and these might result in contamination of the organic food products as well (Hua and Batra 2015). The organic food products are supposed to b e a healthier version of their non-organic counterpart. Researchers highlights the fact that organically grown food are much safer than the conventionally grown crops since they ensure that the amount of pesticides are negligible, and hence the toxin levels are also low (Riley et al. 2015). It has also been found that the organic products are 30% safer than the conventional crops and has 30% lower risks of being contaminated with pesticides. Though it is true that organic food products are not 100% chemical free, yet the levels of chemical found in these crops are within the tolerable level of the human beings, and does not cause fatal harm (Riley et al. 2015). Organic food products have certain restrictions regarding the permissible amount of natural contaminates allowed. The levels of the contaminants have to be quiet low such that the human beings are not adversely affected. However, even though organic foods have lower levels of chemicals it is always advisable to rinse the vegetables and fruits thoroughly, before consumption. In Thailand, the use of organic food has been popularized by most of the restaurants, as they prefer using the organic food products rather than the conventional food products (Niggli 2015). Moreover, the customers also prefer the restaurants serving organic food, rather than the use of the commercial crops. The National Organic Program has categorised organic foods into various categories and labels (Riley et al. 2015). These are as follows: 100 % Organic: These refer to the organic food products that have no synthetic ingredients. These products contain the USDA organic seals. Organic: These categorise the products that are at least 95% organically produced. Made with organic ingredients: The food products that are at least 70 % organic or uses at least 70 % organic ingredients comes under this category. Drivers of the trend The drivers of the trends of the use of organic food products in the hospitality industry include a wide variety of reasons. These are as follows: Consciousness among the consumers: One of the major drivers of the trends of use of organic food is the health consciousness among the customers and visitors of the hospitality industry. With this rise in health consciousness and urge for a healthy living, the customers prefer eating out at restaurants; yet abide to the healthy ways of lifestyle (Kottala and Singh 2015). As the customers started preferring the restaurant and cafes using organic food products, the other restaurants, not following the trends started losing their position in the hospitality industry (Riley et al. 2015). Thus, the consciousness among the regular customers is one of the most prominent driving forces. Increase in the various fatal diseases: With the increase in the various new diseases, the researchers have highlighted that increase in the use of pesticides it and chemicals are the causes of the fatal diseases such as cancer (Nuttavuthisit and Thogersen, 2015). With these findings, the levels of conciseness among the customers increased and they preferred use of organic food products, in their houses. This trend spread widely in the restaurants as well, since the number of customers started decreasing, being unsure of the kind of crops and ingredients used (Riley et al. 2015). Excessive use of the chemical fertilizers: With the rise in the population in the cities, the demand of the food crops also increased. In order to meet this increased demand, the farmers have been increasing the amount of the fertilizers, to grow more crops in lesser time (Denver and Christensen 2015). Thus, the nutritional value of the crops and fruits are lost and are contaminated with harmful chemicals. Thus, the excessive use of chemicals and pesticides in the crops are also a driving trend of the use of organic food in the hospitality industry (Pomsanam et al. 2014). Increase in the growth and supply of the organic food products: As the consciousness among the customers increases, the organic farming also increases. Thus, the adequate growth of the organic crops and its availability in the markets also encouraged the use of organic food products in the hospitality industry (Grunert et al. 2014). More farmers are encouraged to produce organic crops and farm organic cattle, thus increasing the supply of organic products, in sufficient quantity. Change in lifestyle of the people: The change in the lifestyle of the people in the society and their inclination towards a healthy lifestyle led to the use of the organic food in the hospitality industry. The change in the lifestyle of the people led to the use of organic food products and dairy items, eliminating the use of conventional crops and the genetically modified crops (Al-Swidi et al. 2014). Thus, the changes in the lifestyle of the people resulted in the setting of the new trends in the hospitality industry of Thailand. Thus, the above-mentioned factors are the main drivers of the trends of using the organic food in the hospitality industry of Thailand. These driving forces resulted in the change of the trends in hospitality industry in Thailand. Impact on the hospitality industry Organic foods of Thailand are booming more than the conventional foods. Consumers of Thailand are ready to pay more for the organic foods. They are paying 15% to 50% more than the conventional foods. The trend of consuming organic foods are increasing that affects the hospitality industry of Thailand. Hospitality industry mainly incorporates hotel industry in this context. The hotels and restaurants of Thailand are targeting more customers not only in their accommodation parts but also in their food services. There are drastic changes noticed in the tastes and preferences of travellers and Thai people while choosing food in the restaurants. The guests of the hotel are opting for healthier organic foods (Nasir and Karakaya 2014). They expect that hotels and restaurants must have the options for both conventional foods and organic foods. The hotel industry of Thailand must accommodate with the recent changes of the food patterns of the consumers that are shifting towards nutrient rich and healthier meals. The sense of health and wellness among the consumers are increasing day by day that are responsible for the growth of sales of organic foods in the market (Xie et al. 2015). It can be said that the sales of conventional foods are decreasing in many restaurants compared to the rate of increase of organic food sales. The expectations of the customers are shifting towards the preferences of various organic foods while choosing hotels for accommodation (Ali et al. 2014). Being a leisure traveller or a business traveller, they are choosing hotels for staying where organic foods are available. Following this trend, the hotels of Thailand are eliminating foods which are more oily and unhealthy. Foods and drinks like colas, soda, French fries, hamburgers, etc. are eliminated from the kitchens of the hotels and restaurants. It can be said that customers are demanding more vegetarian foods compared to non-vegetarian foods. Guests usually opt for special diets that are gluten free. Earlier people do not care about their components of foods. Now people are more health conscious that has raised the popularity of the organic foods in Thailand. Hotels of Thailand not only serve Thai cuisines but also they serve various mouth watering platters of organic foods of different types of cuisines. In the hotels, usually the guests are welcomed with tea and coffee. This has turned into organic tea and organic coffee (Teng and Lu 2016). It will not only increase the profitability of the hotels but also it will increase the customer accommodation of the hotels. The most important influence o f the growth of organic foods in Thailand is the increase in the profitability. It is seen that the hotels which serve organic foods to the visitors are preferred more by the travellers compared to the hotels providing conventional foods. Hence, the trend of organic foods acts as a catalyst to the hospitality industry for increase in the profitability. It is an important tool apart from providing excellent customer services that attracts more visitors in the luxury hotels of Thailand. Service and the food are the main aspects that customers in hospitality industry look force while opting a hotel for stay (Hua and Batra 2015). Limitations Apart from having many benefits of the growth of organic foods in Thailand, there are many limitations also. The growth of organic foods is considered as a boon to the hospitality industry especially to the 5 star, 4 star, boutique hotels of Thailand. Apart from that, these luxury hotels are making collaborations with the foreign companies that are selling different kinds of organic foods (Riley et al. 2015). To maintain the service of the luxury hotels of Thailand in an international standard, collaboration with the different clients of organic food suppliers in abroad is done which affects the businesses of the organic food suppliers in Thailand (Pratt, Mackenzie and Lockwood Sutton 2016). For instance, the case study of Le Meridien hotel of Thailand states that the hotel has a collaboration with an Italian coffee manufacturer Illy. The company is responsible for creating a great coffee culture. Apart from that, the guests also demanded for fresh pressed juices that are especially popular in United States of America (Wang, Chan and Pan 2015). Hence, the fruits that are used for making fresh pressed juices are imported from America which are organic. This is responsible for the decline in the business of the local organic food suppliers in the country. There is another perspective of the limitations of the growth of organic foods in the hospitality industry. It is seen that the growth of organic foods in Thailand have many barriers. One of the important barriers for growth are the excessive use of pesticides for raising the conventional crops (Riley et al. 2015). However, to raise organic crops, the fields must be irrigated with ample amount of water. The fields have to pass the tests for the pollutants and the level of pesticides in the fields. The fields besides any industrial complex and factories are not eligible for the growth of the organic crops cultivation (Kareklas, Carlson and Muehling 2014). Hence, the production of organic products sometimes does not meet the demands of the hotels in Thailand. It is decreasing the business of the hotels of Thailand. In many cases, the organic food suppliers of Thailand are not able to deliver the orders of the luxury hotels; hence, it can cause loss of customers as well as profitability of the hotels and its reputation among the minds of the domestic and international travellers of Thailand (Supanti, Butcher and Fredline 2015). Self reflection on the effects of this trend and future career The effect of the new trend of using organic food in the hospitality industry has a significant effect on the future career. My career would find a new avenue of growth with this new trend setting in the hospitality industry. With the modern trend of use of organic food products setting in, a new career option that I might explore is the art of cooking and preparing food with the organic ingredients along with retaining the nutritional values of the organic ingredients. Moreover, with the use of organic dairy products, a new style of cooking could be adopted, such that the organic values are kept intact. This modern trend requires the cooking style with least amount of oil and boiled and grilled or baked rather than fried food items. Thus, with the new trends of the hospitality industry, new career options could be explored (Riley et al. 2015). Along with opening new career options, I can engage myself in the career options such as nutritionists for the hospitality industry, and ensu re that the organic food products used are healthy and within the tolerance level of chemical intoxication of the human beings. Moreover, with the introduction of organic food products, the people consuming the food would be healthier and less intoxicated with the chemical fertilizers. Conclusion With the increasing demand of the organic foods in Thailand, it is responsible for the increasing trade opportunities not only for the hospitality industry but also to the local organic food producers, restaurant operators, importers and exporters, etc. In hospitality industry, organic foods growth enhances the hotel into higher expectations of the visitors, sustainability promotion, improved quality of life of the consumers as well as the organic farmers, etc. It can be said that the integration of organic foods in the hospitality industry incorporates the positive awareness, improved brand image of the hotels in Thailand. However, it can be said that the hotels can increase various elements of brand image such as sustainability, green approaches and responsible. It ultimately leads to the increased profitability along with the good market reputation of the luxury hotels in Thailand. References Ali, F., Rezaei, S., Hussain, K. and Ragavan, N.A., 2014. International business travellers experience with luxury hotel restaurants: the impact of foodservice experience and customer satisfaction on dining frequency and expenditure.International Journal of Hospitality and Event Management,1(2), pp.164-186. Al-Swidi, A., Mohammed Rafiul Huque, S., Haroon Hafeez, M. and Noor Mohd Shariff, M., 2014. The role of subjective norms in theory of planned behavior in the context of organic food consumption.British Food Journal,116(10), pp.1561-1580. Denver, S. and Christensen, T., 2015. Organic food and health concerns: a dietary approach using observed data.NJAS-Wageningen Journal of Life Sciences,74, pp.9-15. Grunert, K.G., Hieke, S. and Wills, J., 2014. Sustainability labels on food products: Consumer motivation, understanding and use.Food Policy,44, pp.177-189. Hua, N. and Batra, A., 2015. The new trends and innovations in selected five-star hotels in Bangkok, Thailand.International Research E-Journal on Business and Economics,1(2). Hua, N. and Batra, A., 2015. The new trends and innovations in selected five-star hotels in Bangkok, Thailand.International Research E-Journal on Business and Economics,1(2). Kareklas, I., Carlson, J.R. and Muehling, D.D., 2014. I eat organic for my benefit and yours: Egoistic and altruistic considerations for purchasing organic food and their implications for advertising strategists.Journal of advertising,43(1), pp.18-32. Kottala, S.Y. and Singh, R., 2015. A review of sustainability, deterrents, personal values, attitudes and purchase intentions in the organic food supply chain.Pacific Science Review B: Humanities and Social Sciences,1(3), pp.114-123. Nasir, V.A. and Karakaya, F., 2014. Underlying motivations of organic food purchase intentions.Agribusiness,30(3), pp.290-308. Niggli, U., 2015. Sustainability of organic food production: challenges and innovations.Proceedings of the Nutrition Society,74(01), pp.83-88. Nuttavuthisit, K. and Thgersen, J., 2015. The importance of consumer trust for the emergence of a market for green products: The case of organic food.Journal of Business Ethics, pp.1-15. Pomsanam, P., Napompech, K. and Suwanmaneepong, S., 2014. Factors Driving Thai Consumers' Intention to Purchase Organic Foods.Asian Journal of Scientific Research,7(4), p.434. Pratt, S., Mackenzie, M. and Lockwood Sutton, J., 2016. Food miles and food choices: the case of an upscale urban hotel in Hong Kong.Journal of Sustainable Tourism, pp.1-17. Riley, D., Martins da Silva, P. and Behr, S., 2015. The impact of packaging design on health product perceptions. Supanti, D., Butcher, K. and Fredline, L., 2015. Enhancing the employer-employee relationship through corporate social responsibility (CSR) engagement.International Journal of Contemporary Hospitality Management,27(7), pp.1479-1498. Teng, C.C. and Lu, C.H., 2016. Organic food consumption in Taiwan: motives, involvement, and purchase intention under the moderating role of uncertainty.Appetite,105, pp.95-105. Teng, C.C. and Wang, Y.M., 2015. Decisional factors driving organic food consumption: generation of consumer purchase intentions.British Food Journal,117(3), pp.1066-1081. Wang, D., Chan, H. and Pan, S., 2015. The Impacts of Mass Media on Organic Destination Image: A Case Study of Singapore.Asia Pacific Journal of Tourism Research,20(8), pp.860-874. Wee, C.S., Ariff, M.S.B.M., Zakuan, N., Tajudin, M.N.M., Ismail, K. and Ishak, N., 2014. Consumers perception, purchase intention and actual purchase behavior of organic food products.Review of Integrative Business and Economics Research,3(2), p.378. Xie, B., Wang, L., Yang, H., Wang, Y. and Zhang, M., 2015. Consumer perceptions and attitudes of organic food products in Eastern China.British Food Journal,117(3), pp.1105-1121.