Pablo Picasso - Biography and Artwork - About.com

Pablo Picasso, also known as Pablo Ruiz y Picasso, was singular in the art world. Not only did he manage to become universally famous in his own lifetime, he was the first artist to successfully use mass media to further his name (and business empire). He also inspired or, in the notable case of Cubism, invented, nearly every art movement in the twentieth century. Movement, Style, School or Period: Several, but best known for (co-)inventing Cubism Date and Place of Birth October 25, 1881, Mà ¡laga, Spain Early Life Picassos father, fortuitously, was an art teacher who quickly realized he had a boy genius on his hands and (almost as quickly) taught his son everything he knew. At the tender age of 14, Picasso passed the entrance exam to the Barcelona School of Fine Arts - in just one day. By the early 1900s, Picasso had moved to Paris, the capital of the arts. There he found friends in Henri Matisse, Joan Mirà ³ and George Braque, and a burgeoning reputation as a painter of note. Body of Work Before, and shortly after, moving to Paris, Picassos painting was in its Blue Period (1900-1904), which eventually gave way to his Rose Period (1905-1906). It wasnt until 1907, though, that Picasso really raised a commotion in the art world. His painting Les Demoiselles dAvignon marked the beginning of Cubism. Having caused such a stir, Picasso spent the next 15 years seeing what, exactly, could be done with Cubism (such as putting paper and bits of string in a painting, thus inventing the collage). The Three Musicians (1921), pretty much summed up Cubism for Picasso. For the rest of his days, no one style could maintain a hold on Picasso. In fact, he was known to use two or more different styles, side by side, within a single painting. One notable exception is his surrealistic painting Guernica (1937), arguably one of the greatest pieces of social protest ever created. Picasso lived long and, indeed, prospered. He grew fabulously wealthy from his phenomenal output (including erotically themed ceramics), took up with younger and younger women, entertained the world with his outspoken remarks, and painted almost right up until he died at the age of 91. Date and Place of Death April 8, 1973, Mougins, France Quote Only put off until tomorrow what you are willing to die having left undone.

Drug Policy, Prescription Drugs, And The United States

One of the greatest problems we face in America today is the use and abuse of drugs in our country. It is important to find a solution that works within our country to combat the growing populations of our nation’s prisons, keep the supply of drugs under control, and have adequate prevention programs in place to help people who need treatment. Throughout reading the material for this course and the research conducted on the topics described in this paper, it is clear that the methods used in earlier years were not able to achieve the results we would like to see. Advocating for reform and the support of the American people can help with the desperate need for change. Keywords: Drug policy, prescription drugs, reform Final Position Paper†¦show more content†¦When I think about current policy, I know how important it is for America to secure borders and not only reduce Mexican meth, but production of meth within the United States borders. Also, the continuance of offering treatment options to offenders, relieving some of the burden on our overcrowded prison system. Finding effective ways for abusers of any substance to overcome their addictions and helping these people find another way to live and integrate back into society. The 2015 Strategy Focuses on seven core areas: stopping drug use in our neighborhoods, pursuing early intervention chances in health care, merging treatment for substance use disorders into health care and aiding recovery, ending the cycle of drugs, use, crime, and incarceration, obstruction of domestic drug trafficking and production, enhancing international partnerships, and revising information systems to better concentrate on drug abuse and its ramifications (Whi tehouse.gov, 2015). It is a comprehensive approach that focuses on prevention, treatment, and enforcement. Federal agencies, mainly the DEA, enforce controlled substance laws in all states and territories, but the bulk of drug crimes known to US Law Enforcement remain handled at a state level. It’s estimated that only 10-15% of illicit stores are actually get confiscated by federal agencies each year (Hart, Pg.72). I know someone who does this for a living and says

Tips in Casino Games Free Essays

How would you like to win at blackjack? Keep reading if you are interested in gaining some valuable advice from a retired dealer, if not turn to the home gardening page. Blackjack is one of the most popular games played at the casino because it is a game where the player can have an edge over the house. Basically, the object of the game is to beat the dealer. We will write a custom essay sample on Tips in Casino Games or any similar topic only for you Order Now Having a hand with a value higher than the dealer or having a legal hand while the dealer busts does this. The player must know some basic strategies and procedures in order to have an edge over the house. The process starts before entering the casino; however, the principal procedures are carried out while at the table. Some strategies and procedures include money management, picking the right table and counting cards. Money management is as important as playing strategies. This process starts at home and finishes when the night is over. Firstly, a player should determine how much money to bring to the casino. A good rule is to multiply the average bet by 25; this allows for at least 25 hands. This is important because blackjack is a game that fluctuates with highs and lows, but in the long run, with good strategies, the edge is in the favor of the player. Also a loss limit can be set beforehand. The loss limit is the amount of money that a player will lose before quitting the game. Usually the loss limit is set to the initial amount, but should never be set at more than that. When at the table, money management is also important. There are two simple rules: leave if the money doubles and leave if the money is lost. Try to double the initial amount and if this is done, leave. It has been a good night. However if the initial amount is lost or the loss limit is reached, leave. Never get more money to play with because this generally leads to more losing and more emotional distress. Management over emotions and money will lead to success at the table. Picking the right table may determine whether winning or losing occurs. When arriving at the casino, do not play right away. Study the tables, the players and the dealers. Study all the anchors; that are the players who receive the last hand. More skilled players usual play this position. Having a good anchorman is invaluable because his/her moves determine the dealer†s hand. A good anchorman will save the table regardless of his/her own hand. Also study the other players at the table. Ignorant players can affect the shoe by making a bad move or decision. Lastly the dealer should be examined. Observe the speed at which the dealer deals the cards. Slower dealers will allow card counting, which will be explained in the next section, to be done more easily. Picking the right table can help increase the odds of winning at blackjack. More advanced players count cards to win at blackjack. Card counting is basically keeping track of the cards that have been dealt. This procedure is executed while playing at the table that has been chosen. This is the strategy used by Dustin Hoffman†s character while playing blackjack in the movie The Rain Man. His character uses card counting to his advantage to help a friend win a considerable amount of money. Advanced card counting is difficult to explain and difficult to employ; however, less advanced card counting is more straightforward and still useful. At the start of the shoe, count the number of face cards and aces, which have been dealt. There are 64 face cards and 16 aces in a shoe with four decks. By counting the card, the player has a better idea of what the next card will be. If a large proportion of face cards and aces are dealt at the beginning, the rest of the shoe is unfavorable. As a result lower the bet. If there are more face cards and aces towards the end of the shoe, then the upcoming hands are more favorable and this in turn increases the bet. Card counting is simple to learn with practice yet it is extremely powerful. Money management, picking the right table and counting cards are strategies that can help the player win at blackjack. Independent, each procedure can help improve the chance of winning but collectively, these strategies can give the player the winning edge. Following these easy to learn tips I present, you are on the road to winning at the game of blackjack, but remember this advice I give to you sincerely, do not forget to tip the dealers! How to cite Tips in Casino Games, Essay examples

Hospitality Management Industry in Restaurant Business

Question: Discuss about the Hospitality Management for Industry in Restaurant Business. Answer: Introduction Hospitality industry regarding food and beverages industry in restaurant businesses in almost every country is one of the most important as well as huge workers in entire countries. This industry achieved maximum standards of works from its workers (Chang Kleiner, 2007). Workers opportunities are available highly in this industry but still potentiality and capability is necessary for personality standard in every field. Food and beverage industry in the hospitality sectors is a huge business sector for the Australian economy basically in employment as well as in financial contribution. Food and beverage processing is actually Australias most huge and broad manufacturing industry. This paper willhighlight various aspects of food and beverages industry in hospitality sector as well as competition policy regarding Baxter Inn Bar cum Restaurant which is one of the most popular restaurants in Australia. Define Competitive Advantage and Value Chain Analysis from a food and beverage perspective Baxter Inn uses Competitive advantage as well as Value Chain Analysis in order to meet their strategic objective and motives (Knowles Hartwell, 2002). Competitive advantages are situations which ensure the organization for producing products and services at a low amount or in most desirable trend for customers. These situations ensure the productive object for generating maximum sales margins than its competitions. Competitive advantages are credited to various factors which contain brand, customer support, cost structure and quality of product. Competitive advantage for Baxter Inn restaurant does not means only surpassing what competitors can perform but at the same time it also means discovering what customers need as well as profitably satisfying and at the same time expanding their expectations (Knowles Hartwell, 2002). Because of barriers to international, trades have declined and therefore access to products or services has developed. Under developed competition as well as increasing customers expectations, the firms consequences for satisfactions become even huge. For prospering and surviving in the business companies should meet at least two criteria firstly, they should know what consumers want to buy and secondly they should survive competition (Young, 1999). Competitive advantage regarding products and services in Baxter Inn receives two possible forms. Firstly, differentiation advantage i.e. if customers observes a commodity or service as superior then they become more willing for the payment of premium price wh ich is related for the payment for competing offerings. Secondly, low- cost advantage, in which customers gain while the firms total costs weakened that of its regular competitor. Differentiate advantage occurs in Baxter Inn Bar and Restaurant, when customers observes that the industry units product offering is actually of maximum standard which incurs low risks (Oliveira Huse, 2009). The organizations appreciates cost advantage if its total costs are low than the market average. This cost advantage allows the industry to perform one of two things i.e. price it commodities and services lower than its competitors for gaining market share as well as maintain recent profitability (Garcs, 2001). Various sources of cost advantage contain access to low- cost raw materials as well as distributions channels. Value chain is the whole range of functioning which comprises of marketing, design, productions as well as distribution. Every business runs for bringing a commodity or service from beginning to delivery (Singh, 2008). For the organizations which produce commodities then the value chain begins with the raw materials utilized in order to create their goods as well as includes everything which is improved before it is sold to consumers. Value chain analysis depends on the basic economic principle of benefit i.e. firms are better served by implementing in industries where they have a related productive benefits in comparison to their competitors ("Bar and restaurant staff are regularly overexposed", 2002). In order to conduct a value chain analysis in Baxter Inn Bar cum Restaurant, the firm starts by observing every portion of its production method as well as observing where stages can be deducted and at the same time development can be implement. These developments can effect in improv ed productive capacity and cost savings. The final effect is that customers receive high benefits from the products for the cheapest amount that develops the firms bottom line in long-term life (Nakhla, 2006). The phenomenon of implementing all above performance, so the firm can be appropriately analyzed is actually known as value chain management, which is the important key factor that is used by Baxter Inn. Value chain analysis of The Baxter Inn: The bar and restaurant industry is very competitive in nature and adding a competitive advantage on it requires a detail examination of the demographics of surrounding environment and also the analysis of the nature of existing competitors. The value chain analysis for one of the best bar and restaurant in Sydney, Australia of The Baxter Inn indicates a sequence of procedures that are part of the regular operations of the business. The process leads to growth of the competitive advantage to Baxter Inn to the other competitors of the industry. The company has never hesitated in adopting successful strategies for its competitors. The primary and support procedures of the company that gave it a competitive advantage over others is described below: Infrastructure: The layout of the restaurant is set in a sprawling area of land in the city and gives an ideal option for having a fine-dining experience. The location of the restaurant is also in a wonderful place and has been successful in portraying attention, interest, and attracting foreign tourist and domestic peoples (I. Buchin, 2012). The restaurant has become popular in Sydney and is also used for many social occasions. The layout of the interior of the restaurant is beautifully constructed and is very spacious and comfortable for customers. The restaurant has a royal and surrounding with the mixture of current generation designs. The restaurant is also laid out with beautiful gardens with the art of design and decoration. Technology: Baxter Inn has successfully implemented modern technology in its production system as well as does examination for its target market ("Technology", 2006). The company has successfully gathered the required data regarding its target market and operational information in the restaurant is exchanged in a unified manner. The restaurant has implemented modern booking system i.e. its internet booking service and have developed customer relationship management. This function has leaded the company to be effective in its main function of collection, examination and development of its relationship with its targeted and loyal customers ("Technology", 2007). The customer relationship management of the Baxter Inn has positively integrated with the technology. Logic for guests: The customer relationship management of Baxter Inn gives their management a dynamic access to their customer base. It has enabled the respective restaurant to identify and provide better service to their loyal and most valuable customers and also in understating their customer profiles ("Honored Guests", 2013). It has also helped the company in understanding the activity of micro-markets within their targeted markets, so that right offer can be sent to the right customers. Baxter Inn aims in customer service. Hierarchy Policy: Baxter Inn, in order to run a proper bar and restaurant, uses an organizational structure with a clear grading in place (Peters, 2013). As the bar and restaurant is highly competitive market and has a disreputably high turnover rate mainly in its front employees, the company has made best policy in which the workers are assigned to dedicate its work in their specified department. Location: A superior location can beat other company by enhancing sales. Baxter Inn outlet is at a good location; it is easily accessible to everyone and is convenient for shoppers. The managers have furnished the layout of the restaurant in such an area that it defends itself from other competitors. VRIO Analysis The VRIO Analysis of a company is an analytical technique of it, in which every resource are considered as well as of its competitors. The VRIO stands for Value, Rareness, Inimitability, and Organization. The VRIO framework of Baxter Inn provides it with great competitive advantage and is a part of strategic scheme of the enterprise. It falls under the internal analysis of the company. The value of Baxter Inn enables it to manipulate its environmental issues. The recipes of the restaurant are offered at reasonable price with quick service, and thus add in increasing the value of the firm. Baxter Inn also provides some of the rarest continental dishes which are not served by every Australian restaurant. The respective restaurant has years of experience, and is one of the Australias recognized bar and restaurant. The individuality of Baxter Inn has a great level of awareness, making other companies to develop their inimitability. The company provides the services to its customers in an organized way, and is market leader in standard dishes. The VRIO framework of the company has let it to gain sustainable competitive advantage. Examine the competitive nature of the Sydney food and beverage industry Cafes, bars or restaurants providers are the most important part of Australias economic fabric. Australian competition policy is actually important in order to protect the interests of restaurants organizers while engaged in the industry transactions. Food and beverage organizations are competing based on the distribution of desirable, standard as well as finished goods better than their competitors ("Food, beverage membranes worth US$230mn by 2011", 2006). Small food and beverage sectors in Australia are much effective at beating out their competition in local markets by growing popular goods as well as assure their processes are efficient. The food andbeverage industry in Australia is an extremely competitive industry where producers are competing to improve same alternative commodities for customers. Organizations faces double pressures from the competitors as well as from the customers, which actually create producers, lower their amount. Customers demand for more and more varieties, healthy and tasty foods and along with that they also want maximum value goods for the same amount. Customers are shifting their food preferences to much healthy, natural as well as organic food. The food and beverage industrys development is relies on population, consumers tastes and preference. Food and beverage organization are continuously challenged to enhance their development chances in a competitive market. Enhancing competitive pressures, management of cost as well as motivating talent are facing challenges in the industry ("MC2 market competitive convergence", 2002). The industry survives competition as well as has competitive benefits which mean company potentiality to gain consistently in the long term in the competitive situation. Organizations in the food and beverage industry are facing with an enhancing health conscious. New customers demand companies to implement new technologies for creating innovative goods, improve more interactive as well as associating with market campaigns and also develops their potentiality to gathered important visions from the statics they gather. Now customers become enhanced health conscious so organizations provide low fat products are likely see a competitive benefits. One of the most important innovations in the industry for competitive advantage is by using of manufactured particles performs as enabling organizations to lower the fat. Firm also focuses on driving innovation by quick goods development as well as commercialization. For accomplishing many more quick innovations cycles, the industry are starting alignment partnership with entrepreneurs. Moreover, product innovations, food and beverages firms are observing innovations in their manufacturing phenomenon. Innovatio ns in sensor tags are even helps firms to develop productivity. Furthermore, product innovation, industries in the food and beverage industry are also begging to leverage tools and techniques to adopt more insight within customer behavior as well as develop the effectiveness of marketing. Examination of how food and beverage outlets utilize menu engineering As a bar and restaurant operator, management of Baxter Inn know the importance of keeping their food costs in line. Food and beverage cost account for nearly 70 percent of the total revenue of the company. Preparing and designing an efficient menu shouldnt be a random and guess-and-check progress. The preparation of a menu requires information about the customer physiology and most importantly needs analysis of restaurant food costs, menu item costs, and contribution margins ("Menu engineering for assisted-living elderly: a public health imperative", 2012). With an overall view of the menu item profitability and popularity, restaurants can identify which items donate more profits and which items are holding their restaurant back ("Growth on the menu for food and beverage membranes", 2006). Contribution Margins The perception of food cost percentage which is derived by dividing the cost of the ingredients to its menu worth is the most preferable option for implementing valuable cost in controls. The concept of contribution margins is the base where the menu engineering starts. Baxter Inn has effectively implemented contribution margins in the preparation of their menu. Popularity of menu items When a contribution margins tells us about how much profit each menu items contributes in the cash register. Baxter Inn knows how popular item of the menu is important to determine the total revenue. Menu engineering thus takes every menu items input margins and its popularity to conclude the different categories of the menu. How profitable is menu engineering The management of the Baxter Inn knows how to calculate the food cost for each item. However, examination of food cost analysis id so much important that if any restaurant wants to make sure that it doesnt losses its money every time. Baxter Inn has successfully implemented strategies that calculate the food cost and margins for the specific menu items within the menu of the restaurant (CHONG LAM, 2013). The specific restaurant has listed all the ingredients needed for a specific dish and also calculates the cost associated in a specified dish. The restaurant generates its menu items food cost by adding the cost of each ingredient and purchasing costs. Menu engineering helps in calculating the food cost percentage and also the contribution margins and most importantly profit in each of the menu items. Concepts and process of marketing of bar and restaurant Various different companies in world of commercial business normally fail to accomplish their motives and objectives targets which help in order to develop trendy commodities for sustaining competitive advantages. The firms motives and objectives in order to develop profitability as well as revenue for the company fail because of inappropriate planning. Sustainable competitive advantage is the hugest outlet of an industry. It enables the organization for improving as well as maintaining its competitive rank of the market. Based on the analysis as well as research, there are mostly five type major stages which help Baxter Inn in order to develop competitive advantage. Developing brand loyalty: customers normally carry on along with the Brandon which they receives their trusts and loyalty with. Baxter Inn targets to increase its brand loyalty with their consumers. Constant innovation: Baxter Inn keeps their menu upgrading, so that it could be compatible with the market. Bonus and Discounts: Long term relationships with the customers are advantageous for almost various companies as well as industries. Baxter Inn attracts and drives the minds of their customers for entering within a long term relationship with them by offering discount. Pricing strategy of the company The price that Baxter Inn charge for their menu items is the most vital decision regarding business which the management of the firm has taken (Swanger, 2002). The planning as well as setting of the price that is high or at the same time low will be responsible for the highest of development commercially (Su Bowen, 2000). There have been numerous varieties of aspects of restrict the price of Baxter Inn still the major important pricing approach is centered on the motives as well as on the situations of the market. Conclusion From the above study it has been derived that food and beverage industry in the hospitality sectors is a huge business sector for the Australian economy basically in employment as well as in financial contribution. Food and beverage processing is actually Australias most huge and broad manufacturing industry. Competitive advantage like differentiate advantage and low cost advantage used by Baxter Inn helps to meet the strategic objectives. Food and beverage industry uses value chain analysis for meeting their strategic objectives. References Bar and restaurant staff are regularly overexposed. (2002). Occupational And Environmental Medicine, 59(12), 823-823. https://dx.doi.org/10.1136/oem.59.12.823 Chang, P. Kleiner, B. 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