Work with Parents National Standards free essay sample

Children are the responsibility of, and make a positive contribution to, the wider society as well as their families 5. Work with parents should value and build on parents existing strengths, knowledge and experience 6. Parenting information, education, support and interventions should be available to, and practitioners should engage with, all those in a parenting role 7. Services should aim to offer a range of appropriate support according to both child and parent level of need, what is available in the family already and in communities 8. Respect for diversity and different needs, promotion of equality and taking action to overcome threatening, offensive or discriminatory behaviour and attitudes are of fundamental importance to work with parents 9. Anyone who works with parents should have specific training, qualifications and expertise that are appropriate to the work they are undertaking. 10. Good practice requires reflection, regular and appropriate supervision and support as well as a continuing search for improvement 11. We will write a custom essay sample on Work with Parents National Standards or any similar topic specifically for you Do Not WasteYour Time HIRE WRITER Only 13.90 / page Parenting practitioners utilise effective working partnerships with agencies and individuals in providing support to parents and families. Integrated working and the sharing of approaches across services is a key element of this role 12. Parenting information, education, support and interventions should utilise the best known evidence for good outcomes for children and parents 13. Parenting practitioners should be committed to engaging with children, young people and families fully through identifying goals, assessing options, mentoring or coaching, making decisions and reviewing outcomes. They should support children’s and families’ involvement in the development, delivery and evaluation of children’s services 14. Work with parents should place the interests of children and young people at the heart of the work. Practitioners are committed to working with parents and families so that children and young people have the opportunity to achieve positive outcomes 15. Work with parents recognises the need for innovation and creativity to address both emerging and local needs and to build self-regulating and supportive community networks

Sample of a Simple Essay About My Pet

Sample of a Simple Essay About My PetWhen thinking about writing a sample of a simple essay about my pet, the first thought that will enter your mind is 'pet'. You may have an uncle or a friend who keeps a pet and you have learned all about it. You may even have a pet yourself, but are not sure if you have to go to school or just get a job to do this.You could probably answer this question in your own home because you have seen your pet do many different things. For example, you could write a quick summary about your pet walking in and out of the house, finding its food bowl, or resting with you in bed.You would love to have your pet as a part of your family but you need some guidance on writing a sample of a simple essay about your pet. This is often asked by people who just got a new pet. They know all about their new pet but they still want some direction on how to write a simple essay about their pet.What should you do? Use a pet as an example for your sample essay about your pet . Remember to use examples that relate to your own situation. Do not use examples that don't relate to you and your pet's situation.Some people wonder if they can explain what their pet does, but that would be far too difficult. As a sample of a simple essay about my pet, you can simply talk about your pet and how it is behaving. Then talk about what kind of food it likes to eat, how it sleeps, what it drinks, and so on. This is usually enough to get you started and you will have a strong premise for your essay.However, you may find it difficult to write a sample of asimple essay about your pet. After all, this is your pet. You should try to give it as much attention as you can.Some people also prefer to do some samples online so that they can do this whenever they feel like. A lot of online sites also provide sample essays to help others learn how to write an essay. Most of them would have a simple sample of a simple essay about my pet and are free to try and see if you like this t ype of essay format.

El Salvador Essays

El Salvador Essays El Salvador Paper El Salvador Paper The typical foods in El Salvador are probably one of the best foods anyone can taste! The food that most identifies Salvadoran people are pupusas. You can find them anywhere you go. There are other typical foods from El Salvador, like chilate, nuegados, yucca, atol de elote, tamales (from pork, chicken, beef) and shuco. Except in large cities, which have supermarkets, most Salvadorans shop daily for groceries at an open air market. Beans, rice, tortillas and tamales (a type of corn dumpling wrapped in banana leaves) are the basic staples of the Salvadoran diet, as common as bread and butter are to North Americans. Traditional Salvadoran cuisine combines the foods of Spain and the American Indians. Many of the dishes are made with maize. The corn Hojuelas with honey is a food eaten during the celebration of All Saints Day, this means, the day dedicated to bring flowers to the cemetery to the deceased. Coyoles with honey and Torrejas (French toast) with syrup are seasonal dishes eaten during Holy Week or Easter. Here are some favorite foods and recipes Pupusas A favorite fast food unique to El Salvador. Pupusas are basically cornmeal tortillas filled with beans, cheese, or pork and most often a combination of any of the three. Pupusas originated a long time ago. They were created by the Pipiles, the native Indians from El Salvador. They are then fried and served with a tomato sauce and pickled cabbage called curtido. Curtido (Salvadoran cabbage salad) Casamiento Standard daily fare. A great way to serve leftovers. Casamiento is a mix of beans and rice, usually left over from the previous day. They are fried together and often served for breakfast or dinner. You cant believe how much flavor the Salvadorans can pack into basic rice and beans. Arroz con leche commonly known as rice pudding. It is another great way to reuse yesterdays rice. Heat up some milk with sugar and cinnamon and reboil the rice for a few minutes. Makes a great breakfast or dessert. Horchata When its made well this traditional drink made with rice, cinnamon, sesame, allspice, and a native seed called moro is delicious. In El Salvador, people may make their own horchata, but there are many commercial varieties and horchata powder available in Latin grocery stores. There is some debate about whether horchata should be prepared using milk instead of water. Some say the oldest forms of recipes likely did not include milk since it would not have kept well. Whether or not milk is used, horchata has a milky texture and consistency and is preferable when served ice cold. Be forewarned, however, that there are some vile versions of this drink and getting it down can be a challenge! Elote fresh corn. This is very different from maiz, which is dried, mature, elote. The elote is in season from about August through October. The Salvadorans use the fresh corn to make corn fritters, fresh corn tamales, riguas corn dough mixed with fresh cheese and beans and cooked on a hot skillet in banana leaves delicious), sweet corn soup, corn on the cob, and crazy corn or elotes locos. Pollo Encebollado (Salvadoran chicken simmered with onions). Platanos Fritos (Fried ripe plantains) Fruits and Vegetables A wide variety of fruits and vegetables find their way onto the Salvadoran table: potatoes, yuca (cassava root), squashes, cabbage, carrots, onions, chipilin (a leafy green), tomatoes, peppers, plantains, bananas, pineapple, coconut, mangos, guavas, nance (a cherry-like fruit), and pacalla (palm flowers). Ground pumpkin seeds (alguashte) and sesame seeds thicken stews. Desserts and Beverages Pastries hold a special place in the Salvadoran heart. The semita is a coffeecake-like pastry often filled with a variety of jams and preserves. Salvadoran quesadilla unlike the Mexican snack with the same name is a sweet pound cake flavored with parmesan cheese and sour cream. Pastelitos are small baked turnovers filled with custard or fruit preserves. Children find an easy sweet chewing on small pieces of sugarcane. Salvadorans’ preferred drinks are coffee and hot chocolate. Licuados and refrescos (fruit drinks) are also popular. Many beverages in El Salvador are based on corn. For atoles, corn flour is mixed with water or milk, sweetened and served hot or cold. Atol shuco, made with purple corn, is particularly popular. Chicha is a mildly alcoholic beverage made with fermented ground corn. Cafe de maiz is made by brewing toasted corn kernels with hot water. Other popular beverages are hot chocolate, coffee and fruit milkshakes called batidos. The names of the favorite Salvadoran beers are Regia, Bahia and Pilsener.

Aztec Sacrifice - The Meaning of Ritual Human Killings

Aztec Sacrifice - The Meaning of Ritual Human Killings Aztec sacrifices were famously a part of the Aztec culture, famous in part because of deliberate propaganda out of the Spanish conquistadors in Mexico, who at the time were involved in executing heretics and opponents in bloody ritual displays as part of the Spanish Inquisition. The over-emphasis on the role of human sacrifice has led to a distorted view of Aztec society: but it is also true that violence formed a regular and ritualized part of life in Tenochtitlan. Key Takeaways: Aztec Sacrifice Sacrifices were a regular and ritualized part of life in 15th- and 16th-century Aztec capital cities.  The numbers and extent of the practice were almost certainly inflated by Spanish conquistadors.  Reasonable estimates are between 1000 and 20,000 human sacrifices per year in Tenochitlan; the Spanish claimed much more.The main religious purpose was to renew and sustain life, and to communicate with the gods.  As a political tool, sacrifice was used terrorize Aztec subjects and legitimize the Aztec rulers and the state itself. How Common Was Human Sacrifice? As many Mesoamerican people did, the Aztec/Mexica believed that sacrifice to the gods was necessary to ensure the continuity of the world and the balance of the universe. They distinguished between two types of sacrifice: those involving humans and those involving animals or other offerings. Human sacrifices included both self-sacrifice, such as bloodletting, in which people would cut or perforate themselves; as well as the sacrifice of the lives of other human beings. Although both were quite frequent, the second one gained the Aztecs the fame of being a bloodthirsty and brutal people who worshiped cruel deities. Meaning of Aztec Sacrifices For the Aztecs, human sacrifice fulfilled multiple purposes, both at the religious and socio-political level. They considered themselves the â€Å"elected† people, the people of the Sun who had been chosen by the gods to feed them and by doing so were responsible for the continuity of the world. On the other hand, as the Mexica became the most powerful group in Mesoamerica, human sacrifice acquired the added value of political propaganda: requiring subject states to offer up human sacrifice was a way to maintain control over them. The rituals connected with the sacrifices included the so-called Flowery Wars intended not to kill the enemy but rather to obtain slaves and live war captives for sacrifices. This practice served to subjugate their neighbors and send a political message to both their own citizens as well as foreign leaders. A recent cross-cultural study by Watts et al. (2016) argued that human sacrifice also propped up and supported the elite class structure. But Pennock (2011) argues that to simply write off Aztecs as bloodthirsty and uncivilized mass murderers misses the central purpose of human sacrifice in Aztec society: as a deeply held belief system and part of the requirements for the renewal, sustaining and refreshing of life. Forms of Aztec Sacrifices Chac-Mool (divine messenger bearing offerings) in stone with traces of colour, Sanctuary of Tlaloc, Templo Mayor, Tenochtitlan (Mexico City), Mexico. Aztec civilization, ca 1390 CE. De Agostino / G. Dagli Orti / De Agostini Picture Library / Getty Images Plus Human sacrifice among the Aztec usually involved death by heart extraction. The victims were chosen carefully according to their physical characteristics and how they related to the gods to whom they would be sacrificed. Some gods were honored with brave war captives, other with slaves. Men, women, and children were sacrificed, according to the requirements. Children were specially chosen to be sacrificed to Tlaloc, the rain god. The Aztecs believed that the tears of newborn or very young children could ensure rain. The most important place where sacrifices took place was the Huey Teocalli at the Templo Mayor (Great Temple) of Tenochtitlan. Here a specialist priest removed the heart from the victim and threw the body down the steps of the pyramid; and the victims head was cut off and placed on the tzompantli, or skull rack. Mock Battles and Flowery Wars However, not all sacrifices took place on top of pyramids. In some cases, mock-battles were organized between the victim and a priest, in which the priest fought with real weapons and the victim, tied to a stone or a wooden frame, fought with wooden or feathered ones. Children sacrificed to Tlaloc were often carried to the god’s sanctuaries on top of the mountains that surround Tenochtitlan and the Basin of Mexico in order to be offered to the god. The chosen victim would be treated as a personification on earth of the god until the sacrifice took place. The preparation and purification rituals often lasted more than one year, and during this period the victim was taken care of, fed, and honored by servants. The Sun Stone of Motecuhzoma Ilhuicamina (or Montezuma I, who ruled between 1440-1469) is an enormous carved monument discovered at the Templo Mayor in 1978. It features elaborate carvings of 11 enemy city-states and likely served as a gladiatorial stone, a dramatic platform for gladiatorial combat between Mexica warriors and captives. Most ritual killings were practiced by religious specialists, but Aztec rulers themselves often took part in the dramatic ritual sacrifices such as the dedication of Tenochtitlans Templo Mayor in 1487. Ritual human sacrifice also took place during elite feasting, as part of a display of power and material wealth. Categories of Human Sacrifice Mexican archaeologist Alfredo Là ³pez Austin (1988) described four types of Aztec sacrifice: images, beds, owners of skin, and payments. Images (or ixpitla) are sacrifices in which the victim was costumed as a particular god, becoming transformed into the deity at a magic ritual time. These sacrifices repeated the ancient mythical time when a god died so his force would be reborn, and the death of the human-god impersonators allowed the rebirth of the god. The second category was what Là ³pez Austin called the beds of the gods, referring to retainers, those victims killed in order to accompany an elite personage to the underworld. The owners of skins sacrifice is that associated with Xipe Totec, those victims whose skins were removed and worn as costumes in rituals. These rituals also provided body part war trophies, in which the warriors who captured the victim were awarded a femur to display at home. Human Remains as Evidence Apart from the Spanish and indigenous texts describing rituals involving human sacrifice, there is also ample archaeological evidence for the practice. Recent investigations at the Templo Mayor have identified the burials of high-ranking personages who were ritually buried following cremation. But the majority of human remains found in Tenochtitlan excavations were sacrificed individuals, some beheaded and some with their throats cut. One offering at the Templo Mayor (#48) contained the remains of approximately 45 children sacrificed to  Tlaloc. Another at  Tlatelolcos Temple R, dedicated to the Aztec god of the rain, Ehecatl-Quetzalcoatl, contained 37 children and six adults. This sacrifice was carried out at Temple Rs dedication during the great drought and famine of 1454–1457 CE. The Tlatelolco project has identified thousands of human burials which were ritually deposited or sacrificially offered. In addition, evidence of human blood residue at the House of the Eagles in Tenochtitlans ceremonial precinct indicates bloodletting activities. Là ³pez Austins fourth category was sacrificial debt payments. These types of sacrifices are epitomized by the creation myth of Quetzalcoatl (the Feathered Serpent) and Tezcatlipoca (Smoking Mirror) who transformed into serpents and tore apart the earth goddess, Tlaltecuhtli, angering the rest of the Aztec pantheon. To make amends, the Aztecs needed to feed Tlaltecuhtlis endless hunger with human sacrifices, thereby staving off total destruction. How Many? According to some Spanish records, 80,400 people were slaughtered at the dedication of the Templo Mayor, a number likely exaggerated by either the Aztecs or the Spanish, both of whom had reason to inflate the numbers. The number 400 had a significance to Aztec society, meaning something like too many to count or the biblical notion involved in the word legion. There is no doubt that an unusually high number of sacrifices did occur, and 80,400 could be construed to mean 201 times too many to count. Based on the Florentine codex, scheduled rituals included a figure of around 500 victims a year; if those rituals were conducted in each of the calpulli districts of the city, that would be multiplied by 20. Pennock argues persuasively for an annual number of victims in Tenochtitlan of between 1,000 and 20,000. Edited and updated by K. Kris Hirst Sources Ball, Tanya Corissa. The Power of Death: Hierarchy in the Representation of Death in Pre- and Post-Conquest Aztec Codices. Multilingual Discourses 1.2 (2014): 1–34. Print.Berdan, Frances F. Aztec Archaeology and Ethnohistory. New York: Cambridge University Press, 2014. Print.Boone, Elizabeth Hill, and Rochelle Collins. The Petroglyphic Prayers on the Sun Stone of Motecuhzoma Ilhuicamina. Ancient Mesoamerica 24.2 (2013): 225–41. Print.De Lucia, Kristin. Everyday Practice and Ritual Space: The Organization of Domestic Ritual in Pre-Aztec Xaltocan, Mexico. Cambridge Archaeological Journal 24.03 (2014): 379–403. Print.Klein, Cecelia F. Gender Ambiguity and the Toxcatl Sacrifice. Tezcatlipoca: Trickster and Supreme Deity. Ed. Baquedano, Elizabeth. Boulder: University Press of Colorado, 2014. 135–62. Print.Là ³pez Austin, Alfredo. The Human Body and Ideology: Concepts of the Ancient Nahuas. Salt Lake City: University of Utah Press, 1988.Pennock, Caroline Dodds. Mass Murder or Religious Homicide? Rethinking Human Sacrifice and Interpersonal Violence in Aztec Society. Historical Social Research / Historische Sozialforschung 37.3 (141) (2012): 276–302. Print. Schwartz, Glenn M. The Archaeological Study of Sacrifice. Annual Review of Anthropology 46.1 (2017): 223–40. Print.Watts, Joseph, et al. Ritual Human Sacrifice Promoted and Sustained the Evolution of Stratified Societies. Nature 532.7598 (2016): 228–31. Print.

Moet & Chandon - Integrated marketing communications plan Essay

Moet & Chandon - Integrated marketing communications plan - Essay Example Over the years, the company has used brand ambassadors to popularize their champagne, with the current ambassador being the tennis icon, Roger Federer. However, the company has not realized its sales growth potential due to myriad factors including financial crises and growing competition. At times, there have been changes in the market that have presented the company with an opportunity to push its sales further. At the moment, the company hopes to maximize on the findings that â€Å"people are (beginning to become) fed up with austerity and are thus looking for indulgence. Indulgence represents a chance for wine makers and more so champagne makers’ such as Moet & Chandon in the UK. The focus here is to develop an integrated marketing communications plan that would help in capitalizing on the changing market orientation towards indulgence and thus offering a chance for Moet & Chandon to further grow in the UK market. The plan focuses on establishing a name, and placing Moet & Chandon at a competitive position within the next twelve months. Context Analysis-SWOT Analysis Strengths Moet & Chandon though a French company has made it to establish itself as a global company. This is evidenced by the availability of is famous champagne brands all across the globe. This is one of the company’s strengths and one that has helped in establishing the company as the market leaders in the champagne business, at the moment Moet & Chandon has claim to 25? of the global champagne market. The flagship luxury champagne brands are well established and easily identified. The company also benefits from a firm support. This support comes from independent parties within various retail segments who have over the years sold the company’s champagne as the ideal and most preferable and even classy champagne. The other strength is adapted product the company has made it to adapt its products to various consumer needs and this has informed its growth and preference b y a huge and frequent number of champagne users all over the globe. Lastly, the company’s champagne has what can be referred to as a good health of luxury sector. The company’s champagne is identified as the mark of luxury and is a renowned accompaniment of luxurious events or experiences. This is particularly important as it epitomizes indulgence which has been identified as a trend in the near future. Weaknesses One of the weaknesses and one which is not unique to Moet & Chandon is that the production of champagne is dependent on seasons. There might be times when the market demand is high but the overall production is curtailed by the season dependent vineyards. The other weakness is that there is always a need to have a lot of stock, this is not easy and is in the long run very expensive. Lastly, there are fluctuations in the market demand (market volatility) meaning that there lacks consistency in sales (seasonality of sales). Opportunities Going forward, the comp any identifies a host of opportunities which would guarantee growth if at all the company develops a proper and realizable plan while taking advantage of its strengths. One of the opportunities is close relations with customers. This is a great opportunity as the company is able to fast introduce its products to customers who understand the company’

Academic Dishonesty Essay Example | Topics and Well Written Essays - 750 words

Academic Dishonesty - Essay Example In this regard, the aim of the current essay is to proffer pertinent issues affecting academic dishonesty, as a behavior that young people often choose to participate in with their peers, knowing full well that it comes with specific risks, side effects, or hazards. Specifically, one intends to determine how young people justify their decision to participate in academic cheating and the factors that influence this choice. The essay hereby aims to prove that academic dishonesty is the effect of different factors impinging on the performance of students placing the blame on the external factors more than the individual students’ desire to manifest exemplary academic performance. Definition of Terms.The Missouri State’s policy defines academic dishonesty as encompassing any of the four specific acts, to wit: (1) â€Å" Cheating: The term â€Å"cheating† refers to using or attempting to use unauthorized materials, information, or study aids in any academic exercise; (2) Fabrication: The term â€Å"fabrication† refers to unauthorized falsification or invention of any information (including research data) or any citation in any academic exercise; (3) Plagiarism: ... ndicates, any or all of the abovementioned acts are considered maladjusted behavior and are usually dealt with the stiffest penalties and sanctions imposed by different schools and universities depending on the extent, degree, level, and frequency of the acts committed. Factors Influencing Academic Dishonesty The study conducted by Lambert, Hogan and Barton (2003) aimed to identify various rationales for cheating. From among those that were revealed through the support of previous researches and studies on the subject, the following factors actually influence academic dishonesty: alienation, low levels of commitment between learning orientations and ideals of higher education, failure to emphasize and recognize ethical implications of the behavior, past cheating behavior, and other crucial variables such as â€Å"competitiveness of their major, course difficulty, the need for professional success, cynicism, and that other students cheat† (Lambert, Hogan and Barton par. 19). Ot her crucial factors that reveal increased propensities to cheat focus on gender, where males have higher tendencies to indulge in academic dishonestly than females. According to Lambert, et al (2003), â€Å"women are socialized differently and view cheating more negatively† (Lambert, Hogan and Barton par. 8). Further, the impact of age was found to be inversely related to cheating behavior. The younger the students, the more they are inclined to cheat due to immaturity and lack of responsibility and accountability for one’s actions. In addition, students with lower GPAs justify the need to cheat hopefully to attain higher grades, if dishonesty is not detected. Finally, the imposition of deterrent sanctions affects the level and extent of academic dishonesty. Schools and universities with strict

The Hospitality Industry Of Malaysia

The Hospitality Industry Of Malaysia Around the world, the hospitality industry has been marked by growing at an unprecedented rate . There has increased focus on the hospitality industry as an industry of global dimensions. Today, the hospitality industry is considered as a successful sector especially there are more and more consumers look at the quality not merely quantity. Consumers will not be attracted by merely a large quantity of products offered, but they will pay attention to the quality of the products and service provided. Hence, the hospitality firms put more emphasize in customers needs and requirements so that the customer will feel satisfy. Dupre and Lane (1997) have mentioned that the historic ability of hospitality industry to anticipate customer needs has contributed to its successful in global economy. When asking about the components of hospitality industry, most people will give answer of hotels and restaurants. In fact, hospitality is just like a big umbrella. It is a people-oriented industry and involves employers, employees, and customers. The business of hospitality is created when the needs for certain services emerge for people away from home. People may travel from one country to another one, or travel from one state to another state. They may also travel to a place nearby their house. Those people need a place to eat or sleep. That is hospitality industry which provides these two distinct services that satisfy people needs that are sleep and eat. Thus, under the big umbrella of hospitality, there are two main sectors which included lodging and foodservice (Jones, 2002). Hospitality industry has provided the shelter for people staying away from home and provides food and beverages for people eating away from home or not prepares their own meals. Lodging sector involves the provision of facilities for overnight or longer time services to guests. In the view of most people, lodging is simply a place for people to sleep. For others, lodging is not just a place to sleep but it also provide entertainment and recreation facilities. In other words, lodging sector not just refer to hotels but it is also include lodging with entertainment facility such as cruise ships and spa resort, lodging affiliated with recreation like camping, and also lodging with health care such as assisted living centers. Each customer has different needs and requests towards their place to stay. Therefore, hospitality industry offer many types of lodging to satisfy varying customer preferences range from budget or economy motel to luxury hotels to extensive resorts. On the other hand, foodservice sector involves provision of food and beverages for consumption of patrons. Traditionally, the two main categories in foodservice sectors are commercial and noncommercial foodservice establishments. In commercial foodservice establishments, the preparation and service of food is the primary activity. Meanwhile, the preparation and service of food is secondary activity for noncommercial foodservice establishments. According to Dupre and Lane (1997), the commercial foodservice operations can be further categorized as stand-alone restaurants, foodservice within a lodging property, clubs, and catering. Meanwhile, the noncommercial foodservice operations are broken down further to restaurants within other establishment, eatertainment (combine the concept of eating and entertainment), and institutional establishment. The hospitality industry has its roots lie in social life. It is shaped by society and continues changes based on it. The societies often changes in what they need and what they want. Therefore, hospitality will continue changes with the changes in societies. Nowadays, leaders in hospitality firms go beyond the traditional skills in operation. They need to have the ability to understand and give quick respond to the changing world. They should also able to predict the changes in advance. For instance, people now are become increasingly concerned about the environmental issue. Because of this, more and more hospitality firms are aware about this and have increasingly encouraging environmental-friendly practices. They have adopted some changes in order that they can align themselves as environmentally conscious player. In Malaysia, the hospitality industry has experienced a positive increase consistent with the growth of global hospitality industry in recent years. In our country, the hospitality industry has become the major pillars of national economy. Zain (as cited in Lean and Chor, 2010) has highlighted that Malaysia which has visited by 16.4 million visitors in year 2005 has been awarded as the second most visited destination in Asia in that year. Tourism arrivals to Malaysia have achieved 23.6 million in year 2009 and have contributed to RM 53.4 billion. The arrivals of tourists have increased 7.2% compared to 2008 (Ministry of Tourism Malaysia, 2009). Despite the slower growth of Malaysia economy due to global economic crisis and concerns regarding H1N1 flu, the tourism industry has rebounded quickly. In 2009, there are approximately 2,373 hotels that contribute to a total room supply of 168,844. Besides, Malaysia hotel occupancy rate in 2009 was at 60.9% (Ministry of Tourism Malaysia, 2009 ). In addition, hotels in this country have been awarded accolades in world award shows. Pan Pacific Kuala Lumpur International Airport Hotel has voted as the Worlds Leading Airport Hotel for second year running in 2009 (World Travel Awards, 2009). Such awards show Malaysia hospitality industry has world-class standard. This study is conducted to provide information for public to have more understanding and increase awareness of Malaysia hospitality. Moreover, the hospitality firms in our country can obtain information regarding this industry. They can know about the Malaysia hospitality more thoroughly and use the information for planning and management at national and international levels. This is also can be used as referential framework by schools and institutes to educate and train their students. 1.2 Problem Statement Hospitality industry is the worlds largest and fastest growing industry. It is one of the major contributors to global economic growth. The hospitality related service has become more and more significance in recent years (Tsaur and Lin, 2004; Barros, 2005). Concurrent with the growth of hospitality industry, it has triggered a complementary need for growth in hospitality information. Thus, research has become an important tool for private and public sectors in this industry to gather information on the hospitality. In addition, the hospitality industry is considered as a competitive global industry (Claver and Pereira, 2006). This industry is unique since it involves people serve people. The performance of this unique operational system can have strong influence on the firms, the employee, and the customers. Therefore, the hospitality firms have to in touch with the markets in terms of recent trends and changes. They need to have thorough understanding of hospitality industry. Through a better understanding of hospitality and understand its uniqueness in our country, the hospitality firms are able to know better about the hospitality and can build competitive strategy. Although there are many research in hospitality, there is little research has been conducted on Malaysian hospitality. People always heard about French service, English service, American service, Thai Service and other services. Each service has its own characteristic. They have their own way to provide the service. Nevertheless, public is not clear about Malaysia hospitality and its characteristics. Malaysia hospitality does not have a clear edge. This study aims to explore the way that hospitality firms in this country to provide the service in Malaysia way. 1.3 Objectives To define what Malaysia hospitality concept is and investigates how service is provided in Malaysian way. To identify the difference of Malaysia hospitality from other service and thus understand about strengths and uniqueness of Malaysia hospitality. To propose Malaysia hospitality. 1.4 Research Questions How Malaysia hospitality firms provide service in its own way? What are the characteristics of Malaysian hospitality? What is the attractiveness of Malaysia hospitality? CHAPTER 2 LITERATURE REVIEW 2.1 Definition of hospitality The word hospitality is derived from the Latin hospitis that is origin for hospital and hospice (Barnhart, 1988). The past literatures have shown many meanings of hospitality. Grove (1965) has defined hospitality as a hospitable act or practice with sincere and generous welcome and entertainment of strangers and guests either socially or commercially. Collins Concise English Dictionary Plus has been sum up the definition of hospitality as kindness in welcoming strangers or guests (Hanks, 1989, p. 604) which is considered as the main theme of hospitality from the dictionary definitions from the 1930s to 1999s. Some definition of hospitality is too general to explain it. For instance, hospitality has interpreted by Tideman (1983) as the way that makes the guests feel satisfy and provision of desired quantity and quality of goods and services with acceptable price for the guests. This definition is too general to explain the definition of hospitality since it is actually can used to define almost any economic activity. Other academic paper has explained definition of hospitality in more holistic ways. For instance, Cassee (1983) interpreted hospitality as a harmonious mixture of tangible and intangible components food, beverages, beds, ambience and environment, and behaviour of staff (p. xiv). This definition has modified by Cassee and Reuland (1983) to a harmonious mixture of food, beverage, and/or shelter, a physical environment, and the behavior and attitude of people (p. 144). These definitions avoid the problem of conflating definitions of hospitality with the hospitality industry but continue to exhibit the underlying assumption that hospitality is something that is, principally, commercially created for consumption. In the past, hospitality has known as social value in western country. When the time passes, hospitality has been explained in a more detail way. When the time passes, hospitality has been explained in a more detail way. According to Gilje (2004), hospitality is a moral imperati ve, kindliness, civility, and even a legislated duty. 2.2 Characteristic of hospitality industry Hospitality is a special operational system which is considered as people industry. It is a service business that the hosts provide service to guests who are apart from home (Brotherton, 1999). One of the characteristics of hospitality industry that is stated by Walker (2008) is the operation time of 24 hours a day and 365 days a year for hospitality businesses. Walker (2008) also pointed out that the personnel in hospitality industry have to work longer time when compared to the other industries due to its long hours operation time. The personnel in this industry even need to work during the holiday, while others are enjoy their free time. In operation of hospitality business, many peaks and valleys happen. In a hotel, there are seasonal fluctuations which are months that have high, low, or moderate volume of business. In addition, weekly fluctuations also can be seen in hotel. There are differences of business volume between weekdays and weekend. Even in a day, there is actually has peak and valley time. Lots of the customers will patronize the restaurant during the meal period (Lane and Dupre, 1997). The hoteliers as the hospitality providers act as hospitable host and also security officer. It is very hard to play these two roles due to the unlimited time and public access of a hotel. However, these roles are essential to make the uninvited guests feel welcome and those uninvited guests do not create any security problems. In fact, the hospitality firms make great efforts to bring outstanding customers satisfaction. This not only can lead to loyalty of customers but also profit for the firms (Walker, 2008). In addition, Hepple, Kipps, and Thomson (1990) have mentioned that hospitality consists of both tangible and intangible components. The tangible components are the physical products while intangible components refer to services. Services cannot be touched, seen, tasted, smelled or heard before being purchased (Lockyer, 2007). Christopher, McDonald, and Wills (1980) have mentioned that products in service industry can produce a series of benefits. However, these benefits cannot be stored for future use. When a hotel does not sell out rooms for certain night, the revenue for those unoccupied rooms is lost permanently. Those unoccupied room cannot be stored like other inventory and hence the products provided is considered as perishable (Mullins, 1993). Walker (2008) has explained another characteristic for hospitality industry which is inseparability. Both the host and guests are indispensable in the transaction in hospitality industry (Brotherton, 1999). There is interaction exist between the hospitality provider and receiver. Lockyer (2007) has recognized that customer-employee contact as part of the product. Customers may dissatisfy with the poor service delivery despite the high quality of food. Customers are also considered as part of product. The behaviour of one group of customers such as make loud noise can influence other group. 2.3 Components of Hospitality Industry According to Jafari (2003), hospitality comprised of two components which are lodging component and foodservice component. 2.3.1 Lodging Component Lodging sector involves accommodation service which is the provision of facilities for people who stay away from their home (Jones, 2002). According to Chon and Sparrowe (2000), lodging sector is actually can more represent hospitality industry since it offer overnight and even long-term service to customers. In the past, lodging sector just provide the simplest and basic form of accommodation, which has known as bed and breakfast. Over the time, lodging is continually to change to appeal the customers. Nowadays, it is not just a place to sleep, but is augmented with washing facilities, comfort facilities, and entertainment facilities (Jones, 2002). 2.3.2 Foodservice Component Jones (2002) has indicated that foodservice sector is the provision of sustenance for those have their meal away from home. Chon and Sparrowe (2000) has highlighted that on-site and commercial foodservices are two elements of foodservice operations. On-site foodservice operations serve people from specific kind of institution which included schools, hospitals, nursing homes, and military. Meanwhile, commercial foodservice operations are different from on-site foodservice since they are open to all customers and compete in free market (Lane and Denise, 1997). 2.4 Hospitality as a service business Business in the food service industry is one of the biggest economic contributions towards a country in term of its hospitality system. Service in hospitality could be tangible and intangible where tangible could be the products sell in the market that can be touch, see, and taste, while intangible could be the unseen service such as food service (Barrows Powers, 2008). It is only can be evaluated by its quality characteristics. In term of business, service may provide and increase the organizations profit (Friedman, 1970). The goal of business in hospitality industries specially, is to satisfy clients. Barrows and Powers (2008) proposed that business in food service industry must satisfy customer needs for example, they wants least expensive food with enough variety and high quality so that they will loyal towards the organization. Therefore, the hospitality firms must implemented lots of business skills and techniques to maintain old customers and increase new customers (Kozak and Rimmington, 1998). Service in hospitality industry needs to meet customers satisfaction besides making profit and create customer loyalty (Lane and Dupre, 1997). In addition, good image of the hospitality industry would at least depends on the service business provide by the organizations under the hospitality system (Kozak and Rimmington, 1998). Thus, service must be treat as a function process where it will help the organization to generate profit, insure high quality, and make every moment count (Lane and Dupre, 1997). 2.5 Importance of Service Generally, service play as a significant role in the customer-oriented industry such as hospitality industry. It was argued that the service quality for the hospitality industry was highly competitive in meeting customer satisfaction (Jeong and Oh, 1998). The importance of customer service in hospitality is highlighted since that customer decision has a significant implication toward the continuous survival of the business in the market based on the degree of customer satisfaction. Tsang (2011) proposed several factors such as integration, moderation, relationship status, and discipline which impacted on the service performed. It is the responsibilities of the server in performing a quality service and creating a memorable experience for the customer while dining in the food service industry. However, the service quality context might respectively divergent for managerial and employee (Ross, 1995). Customer service is the fundamental key factor to success in the hospitality industry despite of keeping the competitive edges. Prompt service is important in meeting the demand of the customer thus creating customers satisfaction. Whereby, it dedicate for building customer loyalty indirectly and good reputation among the customers. This will then develop good reputation and thus allows spreading of positive word-of-mouth which enables attraction of new patronages. For ensuring the continuous survival in this highly competitive industry, the return of the customers is essential. Instead of that, attentiveness and passionate of the staff and server are also the essence of a good quality service in meeting the customer needs and demands. Mavondo and Nasution (2008) reported that the delivery of customer value should be emphasized in assuring customer expectation and need are met. Undeniably, customer satisfaction tends to be higher whenever the service provided beyond the customers exp ectation. A good service usually associated with better customer relationship. Establishing good customer relationship is vital particularly to the hospitality industry. Satisfaction toward quality of service received significantly brings in effect on the business performance in which a good service quality will in turns leads to customers repetitive patronage (Su, 2004). Designing quality service has gradually evolved becoming an important issue in particular in the hospitality industry. The service quality should be continuous and consistence. The first time visit of customer in experiencing the service will definitely affect the decision for their patronage in the future. Nice service experience will lead to retain regular customer as well as developing more business. On the other hand, bad service experience cause towards complaints, negative word-of-mouth, lower satisfaction, and reputation loss. CHAPTER 3 METHODOLOGY 3.1 Research Design This study aims to explore Malaysia hospitality, in which the service provided in Malaysia own way. It is considered as an exploratory study since there is little research previously done on the Malaysia hospitality (Jennings, 2001). The method used in this research is qualitative method. Jennings (2001) has suggested that qualitative method is applied in exploratory study because of the flexibility of data collection approaches. Furthermore, this type of study is not based on random sampling and representation of a studys population. Moreover, qualitative method is used to explore the perspectives, experiences, attitudes, and belief of the respondents (Holloway, 1997). 3.2 Subject The target population in this study is the industry experts in hospitality industry. They included the managers of hotels and restaurants. 15 managers of four or five star hotels and restaurants are selected. As they have rich knowledge and experience in field of hospitality, they can give their perceptions and opinion towards Malaysia hospitality. 3.3 Sampling Site This study will be carried out around Klang Valley. It is comprised of Kuala Lumpur and towns in Selangor. Hence, Klang Valley can be considered as the main city in Malaysia. It is the place that most of the tourists from other countries and even local residents will visit. Moreover, the hospitality industry in Klang Valley has grown extensively. Thus, Klang Valley is chosen as the sampling site. 3.4 Sampling procedure The sampling method used in qualitative research must provide information-rich data and serve the purpose of in-depth understanding (Altinay and Paraskevas, 2008). Thus, judgment sampling is used in this study. Judgment sampling is often used in qualitative investigation. The samples are chosen based on their expertise in the research topic who can provide information required (Sekaran and Bougie, 2009). 3.5 Data Collection Method Interview method is conducted since exploratory research can be studied by interviewing individuals (Sekaran and Bougie, 2009). Interview method provides access to experience and knowledge, and gives an opportunity to explore the issue investigated (Altinay and Paraskevas, 2008). The interview involves data collection through face-to-face interaction. By face-to-face interview, the nonverbal cues from the respondents can be noticed. The respondents facial expression and body language are observed for better interpretation of the views (Sekaran and Bougie, 2009). In addition, the interview technique of unstructured interviews is chosen. In this technique, the interviewer has some broad questions related to the issue studied in the interview guide (Jennings). By unstructured interviews also, rich data and thick descriptions of the world being studied can be collected. Open-ended questions are used in this research. Crowther and Lancaster (2008) have noted that open-ended questions are suitable for interview method as they can provide deeper insights responses and richer information. 3.6 Instrument Development A list of interview questions needs to be developed. According to Creswell (2003), the data collection of qualitative research should be conducted in the natural setting which always refers to the home or office of the respondents. Hence, interview will be conducted in the office of manager in the hotel or restaurant. Due to this, there is a need for the permission of interview. Information from the respondents is recorded by handwritten notes and audio taping during the interview (Creswell, 2003). According to Crowther and Lancaster (2008), the electronic device is used to record the interview in order to record the whole interview for future reference. 3.7 Data Analysis Walsh (2003) has noted that qualitative data analysis involves summarize the data and then identify related themes and patterns. Data reduction is the first step in qualitative data analysis since qualitative data collection collects large number of data. It can be done through coding and categorization (Sekaran and Bougie, 2009). The data collected is categorized and transcript. Moreover, a coding scheme is created to organize concepts (Walsh, 2003). According to Sekaran and Bougie (2009), the second step is data display. In this step, the reduced data is presented in an organized mode. Maps, charts, matrices, graphs, or diagrams can be used to find out the existence pattern. Conclusion drawing is the last step in data analysis. Qualitative theory is generalized by explaining the observed pattern and relationships, or comparing data against other data. CHAPTER 4 CONCLUSION As a conclusion, we hope that rich information can be obtained by interview the manager in hospitality firms during data collection time. By interpreting that information, we can have a clear concept about Malaysia hospitality. Hence, Malaysia hospitality can be defined clearly through this study. This study is useful for public and hospitality firms in knowing the details and understands about the service provided in Malaysia. When the hospitality firms understand about the Malaysia hospitality, they can provide service in Malaysia way.