Dehumanization in the book A Lesson before Dying by Gaines Free Essay Example, 1500 words

Encouraged by this turn of events, Grant borrows money from the townspeople which he uses to buy Jefferson a radio. He also gives him a small notebook and encourages him to jot down whatever thoughts he has. Jefferson lives up to his promise and upon Grant’s next visit, he has written substantial differences between men and hogs. Meanwhile, Grant’s relationship with his girlfriend Vivian and Reverend Ambrose has grown for the better. However, he is thought have a justifiably relationship with Paul. For Rev. Ambrose, his idea is to use Grant to reach out to Jefferson’s atheistic soul (Gaines 47). In his defense, Jefferson says that being an atheist doesn’t make him a bad or good person. Upon realizing the implications of Jefferson’s death upon his community in that he has metamorphosed into a community symbol, Grant however channels his efforts into ensuring that Jefferson meets a humane death. Jefferson’s execution is scheduled for two weeks after Easter (Gaines 100). By virtue of being attached to Jefferson, Grant realizes that he cannot attend the trial, and he doesn’t. A courthouse deputy, Paul, comes with the news that the execution has already taken place. We will write a custom essay sample on Dehumanization in the book A Lesson before Dying by Gaines or any to pic specifically for you Only $17.96 $11.86/pageorder now News that is met by a heavy hearted Grant. To the average reader, A Lesson before Dying passes as a simplistic novel. But this is not the case to a keen reader. The novel euphemizes a critical outlook at the conditions and status of African Americans in the South, post-World War II and prior to the Civil Rights Movement. Other reads such as The Life and Work of Polanyi and Let my people go: The Story of the Underground Railroad also can make very interesting reads to help any person demystify dehumanization. In the person of Grant, who is the only formally educated black in the area, the reader is introduced to a person who feels hopeless in his dream to liberate his people. It is through Grant that the theme of dehumanization takes a formal perspective. He has an education, like most Americans but is still conformed to being a school teacher. By having a black skin, however, Grant’s career and life choices are severely curtailed. He must also always address white figures in authority as â€Å"sir†. Grant, acc ustomed to his helpless station in life, subscribes to the thought that there is nothing he can do to change his life, or that of those around him. And to the reader, this is essentially true. He lives in a cocoon of myriad and strong opposing forces (Buckmaster 45). For example, Tante Lou and her persistent wants, the local blacks thirst for leadership, the children’s needs and the annoying fact that he has to follow a religion he doesn’t subscribe to.

My Last Duchess By Margaret Atwood - 1009 Words

The short story, My Last Duchess, by critically acclaimed, Canadian novelist Margaret Atwood, is an intriguing and thought-provoking work of prose. Though it ties considerably to the famous work by the same name, written by Robert Browning, it also brings its own ideas, and symbols to the table. The most prominent symbolic link within this story is the representation between the characterization of Miss Bessie--the high school english teacher--and the narrator s ideas, thoughts, and fears about life. The term life -- for the purposes of this essay -- is defined as the existence of an individual person and their course through the world. In â€Å"My Last Duchess,† the narrator s life is symbolically represented through Miss Bessie by the character traits of a positive reputation, overcoming obstacles, and the solitary nature of people. A positive reputation is an important part of being successful; being respected for your workmanship, determination and professionalism is, for many people, a major goal in life. Throughout â€Å"My Last Duchess,† Miss Bessie is described as having, â€Å"[a] no-nonsense professional appearance,† as well as being, â€Å"the best English teacher in the school.† The narrator also remarks about Miss Bessie’s intolerance for meer passing marks, stating that, â€Å"...she wanted top marks from us. She had the reputation of the school to keep up, and also her own reputation.† It can be inferred that Miss Bessie is quite conscious of her reputation and treats it as aShow MoreRelatedBritish Literature : Final Exam1300 Words   |  6 PagesEmpire is at it’s highest power the authors of the time start to find chinks in the armour of the Empire. An author like Robert Browning defied the norms of the time and starts to write material that contains eleme nts of dark comedy such as â€Å"My Last Duchess†, the story of a Duke who is trying to impress an agent so he can marry a wealthy woman, it just so happens that he all but admits to casual murder of his former brides for their fortunes. Another highlight is â€Å"Childe Roland† which depicted aRead MoreBritish Literature : Final Exam1301 Words   |  6 PagesEmpire is at it’s highest power the authors of the time start to find chinks in the armour of the Empire. An author like Robert Browning defied the norms of the time and starts to write material that contains elements of dark comedy such as â€Å"My Last Duchess†, the story of a Duke who is trying to impress an agent so he can marry a wealthy woman, it just so happens that he all but admits to casual murder of his former brides for their fortunes. Another highlight is â€Å"Childe Roland† which depicted a

How to Plan a Great Family Vacation Free Essays

Process Outline Planning a Great Family Vacation I. Introduction A. Lead In B. We will write a custom essay sample on How to Plan a Great Family Vacation or any similar topic only for you Order Now Thesis II. Reserving a room A. Choosing your location B. Pay the deposit for the room III. Purchase Supplies A. Purchase Clothing and accessories B. Purchase groceries IV. Packing for the trip A. Make check list while packing B. Check things off as they are packed up. V. Conclusion A. Restatement B. Ending Process Essay Planning a Great Family Vacation After working all year long, sometimes sixty plus hours a week, the mind and body can become very worn down. You have to have a break or your work performance could suffer. The last part of winter or the first part of spring, is when you start thinking, â€Å"Wow, I really need a vacation! † You can usually tell when that time is coming. That is when you think about beginning the process of planning your yearly family vacation. The process of planning for a family vacation will ensure a worry-free, pleasant vacation, from choosing and reserving a room, to purchasing all supplies you will need, to finally packing up and heading out to your week long vacation. The first step is to choose and reserve your room. You can choose the room based on several things, cost being one of the most important. You will also need to choose a room based on what activities you plan to do and what the hotel is near. You can usually pay your deposit in February for your July vacation. This guarantees that you will have a place to stay while you are on vacation. It also means less you will have to pay when you arrive for the week of your vacation. The deposit is usually the cost of the room for two nights plus a cleaning or security deposit. The next step is to purchase all the supplies you will need for the trip. You will most likely need new clothing that will be weather appropriate and any accessories you will need. For the lake, it is a good idea to make sure that you have clothing for warm weather, such as bathing suits, shorts, cover ups, and flip-flops. Also make sure to have enough clothing to last you the length of your stay, unless you will have access to a washer and dryer. To save money on dining out, purchase groceries to last you for the week. You can buy things to make sandwiches so that you do not have to spend a lot of your vacation in the kitchen. Also, purchase things for several â€Å"home-cooked† meals so that you will not be tempted to eat out often. The final step will be packing for your trip. Make a list of things that you will need while on vacation. Be sure to pack all clothing and toiletries that you will need for a week. Also be sure to pack any medications that you will need for the length of your stay. As you pack, take the time to mark things off your list. Did you remember all of the kids’ swimsuits, floats, water toys and sunblock? Did you pack snacks for the ride to your destination and games for the kids to play while riding to keep them from getting bored? Planning in advance and thoroughly for your vacation is the best way to enjoy your vacation when the time to go finally arrives. As long as you have planned correctly by reserving your room, purchasing your supplies, and packing properly, you will have a fabulous and worry free vacation. You and the whole family will be able to enjoy your time away, and you will make many memories to enjoy because you took all the stress and worry out of your vacation by properly planning the trip. Later on, you will be able to reminisce about all the great times you had with your family while knowing that you did all you could to guarantee that your family had the best vacation possible†¦ How to cite How to Plan a Great Family Vacation, Essay examples

Promote Profitability and Attract Customers

Question: Discuss about the Promote Profitability and Attract Customers. Answer: Introduction A good menu is one where the most popular dishes are the ones that give the most benefits to the restaurant. For this, restaurateurs place the most profitable dishes in prominent places, under labels like suggestions or specialties. In addition, they play with prices. The dishes that want to be asked for more are placed next to the more expensive dishes of the menu, so that, by comparison, they seem more economical (Ancona, 2002). In menu psychology, the personality of a specific restaurant focuses on the absolute goals of the company to promote profitability and to attract more customers. To achieve the goals, a menu design must be attractive to catch the eye of the customer. A menu is not necessarily about the price and the dishes; it must psychologically engage a customer for him or her to buy the dish. There are different psychologies in the menu; the first one is design psychology. It is the golden triangle. For many people, they eyes on the menu starts at the middle section, it then goes to the upper right corner of the menu and finally to the left upper corner of the menu (Hailey, 2014). These are the areas in which the hotelier should place the dishes with the highest profit margins. They are not the most expensive but the most profitable. It really pays handsomely when you the golden triangle is fully effected in design psychology. The second type of psychology is the color psychology. The use of color attracts the customers to appropriate sections of the menu. Color green is seen as the greens and vegetables section picked from the garden. Orange on the other hand is fun, light and healthy foods. It stimulates appetites. Yellow makes people happy and captures the attention of the customer same as red thus makes people to spend more money in the restaurant (Avermaete and Massey, 2013). Superlatives are too fantastic to believe. Although it may seem a lie, there are hundreds of studies that have studied carefully how customers read a menu, which dishes have to be placed sooner or later .What is the proper source and what is the optimal number of meals that should be offered to the diner to spend as much as possible. Evaluation of the Menu A good menu should have variety of food or dishes that are enticing When fixing the price of the dishes of a restaurant, the innkeepers take into account two variables: how mu ch the raw material costs and what elaboration entails each dish. Based on this, it is established a price range, which is usually huge, and varies according to how greedy each entrepreneur is. No matter how much the restorer squeezes his head to put an appropriate price for each meal, and honored as it is, there will be dishes that will be much more profitable than others: those in which the relationship between the price of matter and the time is more balanced. These are the dishes that will be promoted as much as possible. Choosing which dish to take in a restaurant is, on occasion, a daunting task. Luckily, gigantic letters are becoming less common. For some time now the hoteliers have understood that overwhelming the diner with an infinite number of dishes is not synonymous with luxury and opulence, in that sense, is getting worse and worse (Hailey, 2014). In fast-food restaurants, customers have only six choices per category (starters, chicken, fish, vegetables, pasta, meat, hamburgers and sandwiches and desserts), while in conventional restaurants seven entrees, seven desserts and ten dishes are enough Main. No more no less For a long time, the restaurateurs have designed their menus following very specific patterns, which seem to be changing. A study from San Francisco State University found that diners read letters from left to right and from top to bottom, as if they were books. For decades restaurateurs thought that the most attractive space on a menu, like a magazine or newspaper, was the one on the top right corner, but according to recent study, , Diners read up and down the entire menu (as shown in the diagram), carefully, and there is no place more appealing than another (Kifer et al., 2002). In some peoples view, you can not confuse the menu of a restaurant with an advertising brochure, because in a restaurant you have an audience that is motivated to read the information you offer. According to their study, there is no more attractive plac e in the menu, but less attractive places: the areas with restaurant information and the list of salads, which interest less people. Another trick that restaurants are beginning to adopt is to place prices in such a way that they are not aligned with each other and make it more difficult to compare the cost of different dishes. In addition, as far as possible, decimals are tended to be eliminated, since a number of only one or two figures seems more affordable. What name to give to the dishes The food has its own language and choose an attractive name for a dish is decisive. At the present time they are not well seen the bombastic names, that have finished saturating, but the names "surprising" continue working (Hall and Schulz, 2011). Why do not Italian restaurants translate the names of the dishes and the ingredients? Because people who know the Italian gastronomy, with a greater percentage, feel very important explaining to the rest of the diners what is one or the other thing, and who is not familiar will have to ask the waiter that, if it is good. The economic factor- the amount and kind of food consumed in a restaurant depends on the income of a person. Expensive restaurants have menu designed to fit their bill. Season- with changes in seasons, the availability of foods and tastes also changes. Meals are mostly prepared according to seasons. Summer foods are different from winter foods and seasonal foods are nutritious. Family composition- there is sedentary workers like lawyers, accountant and teachers. There are also moderate workers and heavy load workers. They eat different kinds of foods so are the different sexes. Lifestyle and food acceptance- not all people eat the same kind of food. People have different preference and their lifestyles affect the composition. Availability of energy, time and labor saving devices. Food availability Summary of the Findings Menus generally should be catchy and bright to attract the customer. When fixing the price of the dishes of a restaurant, the innkeepers take into account two variables: how much the raw material costs and what elaboration entails each dish. A menu in a restaurant will always need improvement depending on changes in variables like prices and the type of foods. Menu psychology, color and design should be perfectly done to boost sales and profits in the restaurant. Recommendations When preparing a menu design, the success or failure of it will depend on its design and ability to attract the customers eye. It is recommended that resultant menu design should be done to maximize the profitability of a restaurant. The various foods that are prepared in the restaurant should also be a determinant in the design of the menu. Menus generally should be catchy and bright to attract the customer. The design should also be prepared to make the foods that are easily eaten to be available. It should be clearly marked and prices visible (Hall and Schulz, 2011). Conclusion Menus are important. In fact, without a menu it is highly unlikely that anything will be sellable. There are different psychologies in the menu; the first one is design psychology. It is the golden triangle. For many people, they eyes on the menu starts at the middle section, it then goes to the upper right corner of the menu and finally to the left upper corner of the menu (The menu, n.d.). A menu should be reflective and show the areas in which a customer will be more attracted to. A menu is not necessarily about the price and the dishes; it must psychologically engage a customer for him or her to buy the dish. References 2003 Los Angeles, So. California restaurants. (2002). New York: Zagat Survey. Ancona, G. (2002). The foods. New York: Benchmark Books. Avermaete, T. and Massey, A. (2013). Hotel lobbies and lounges. London: Routledge. Hailey, A. (2014). Hotel. Open Road Media. Hall, K. and Schulz, C. (2011). Hospitality. New York: Ferguson Pub. Jayaraman, S. (2013). Behind the kitchen door. Ithaca: ILR Press. Jha, S. (2010). Hotel marketing. Mumbai [India]: Himalaya Pub. House. Kifer, K., Schneider, J., Solar, D. and Barnard, C. (2002). Foods. Eugene, OR: Garlic Press. Tassiopoulos, D. (2011). New tourism ventures. Cape Town, South Africa: Juta. The menu. (n.d.). 1st ed.