Why I Am Interested About Psychology And Become A Clinical...

1. Applicants must be currently enrolled students at RMIT I am currently a full-time student enrolled at RMIT University studying a Bachelor of Applied Science (Psychology). I am going on to my third year of this program in 2017 and once I graduate, I hope to go on to study an honours year at RMIT university. 2. Demonstrated genuine interest in student wellbeing and ability to foster friendly, inclusive student dialogue I am extremely patient about not just the wellbeing of students, but the wellbeing of everyone and those who are close to me. This is the reason why I am studying psychology and want to become a clinical psychologist! I do care about other student’s wellbeing as I completely understand how stressful and daunting it is to be at university. I struggled to adapt to university life in my first year of university, it was uncomfortable, stressful, daunting and I was always anxious. I want to be able to help people adapt to university life, help them understand how to go about doing assessments and enable them to feel confident in themselves to be able to do the rest of their degree successful. At the start of this year I put my name down to volunteer for RUSU in the welfare drop in service. I was successfully accepted however was unable to make the training session and was put on the list for next year, which I am very excited about! I’m quite friendly and a people’s person, everyone that meets me usually tells me how easy I am to get along with. I can quiteShow MoreRelatedBecoming a Clinical Psychologist1409 Words   |  6 Pages11-17-10 3rd Clinical Psychology I Search. The career field that I am interested in pursuing is clinical psychology. There are many reasons why I want to follow this career, but none of them are storied really. 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Carbon Clothing Made for Hunting Essay - 1575 Words

Carbon is a simple element on the periodic table. Carbon is found in all living things. There is also another role that this element plays apart of and that is hunting. I bet you probably didn’t know that until now, but they have activated carbon clothing for scent elimination. There are also other uses for them but we’ll go over that later on. Activated carbon works through the process of physical adsorption, similar to a sponge only with air instead of water. In the fabric of clothing the carbon creates a bond that traps odor molecules produced by the body. Activated carbon acts like microscopic Velcro. When the odor molecules come into contact with the activated carbon, they are trapped within the pores until the product is†¦show more content†¦Another advantage of ACF is its easy-forming property that can be fabricated into cloth, felt, and paper to meet different demands in application. This new and advanced material is the answer to demands for improved m ilitary and industrial protection. ACF, in fabric, out performs Granular Activated Carbon (GAC) and Powdered Activated Carbon (PAC) in the respect of formation. With the help of corrugation and sewing technology, it can be made into whatever forms to meet any unique requirement in applications. ACF effectively removes aliphatic, hydrocarbons, halogenated, aromatic, aldehydes, ketoses, acids, alcohols, phosphorus compounds, ethers, esters, sulfur, and nitrogen compounds. ACF also removes hydrogen sulfide, sulfur dioxide, chloride, and formaldehyde. The advantages of ACF include huge adsorption volume, heat-resistance, acid-proof, and base-proof. ACF’s capacity for adsorption of organic vapors, such as gasoline, aldehydes, alcohols, and phenol, is seven to ten times that of GAC. It also has significant capability in adsorbing inorganic gas (e.g. NO, NO2, SO2, H2S, HF, HCl etc.) as well as substances in water solution (e.g. dyes, COD, BOD, oils, metal ions, precious metal ions). It also exhibits outstanding ability in the adsorption of bacteria. A bed of 3mm to 4mm thickness ofShow MoreRelatedThe Iceman At The Bolzano Museum928 Words   |  4 Pageswas much earlier than what was believed. Blood found in the Iceman’s brain implied a head blow before dying confirming a traumatic end. The stomach contents of the Iceman implied that he lived when his people were learning to farm instead of just hunting. A contamination of the Iceman’s DNA implied it was attributable to Lyme disease. A lot of DNA evidence of the Iceman implied a transitional time. 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Canadian Confectionery Market Free Essays

string(112) " confectionery industry are generally considered to be capital-intensive, technologically modern and efficient\." Within the confectionery industry, the chewing gum segment (Standard Industrial Classification 1082) consists of establishments primarily engaged in the manufacture of chewing gum and candy gum preparations. The sugar and chocolate confectionery segment (Standard Industrial Classification 1083) consists primarily of firms engaged in caramelizing, syrup kneading, extruding, compressing, stamping or otherwise manufacturing starch goods (jelly candies of all kinds); hard sugar candy; cocoa powder; and chocolate confectionery and cooking chocolate products, unsweetened and sweetened. Introduction Prior to the mid 1980s, the confectionery sub-sector had, primarily, focussed on serving the domestic market. We will write a custom essay sample on Canadian Confectionery Market or any similar topic only for you Order Now In 1988, less than 12% of shipments were exported, whereas imports accounted for about 24% of the domestic market (see table). However, changes in the structure and performance of the Canadian confectionery industry occurred with the global integration of economies that began to intensify in the late 1980s. These changes, stimulated by global trade liberalization, were formalized in the Canada-United States Free Trade Agreement (FTA), the North American Free Trade Agreement (NAFTA), and multilateral negotiations that led to the formation of the new World Trade Organization (WTO). The initial impetus for change came in response to escalating competition from imports (particularly European chocolates and hard candies), but the industry also became more aware of the potential for exploiting emerging export opportunities. At the same time, the domestic market was exhibiting limited growth. By 1997, exports represented about 32% of confectionery shipments. Historically, many Canadian confectionery manufacturers have faced scale disadvantages compared with American and European firms. At the same time, Canadian exporters, including subsidiary operations of multinational enterprises with product â€Å"mandates† for the U. S. market, have enjoyed a relative production-cost advantage in a key ingredient, sugar. Canadian sugar refiners are unique among those of other industrialized countries in that they purchase most of their raw sugar on the world market. Prices on the world market are normally low and are reflected in lower prices for refined sugar in Canada. Other competitiveness factors relate to global brand-ownership rights and taste differences that necessitate special formulations for the domestic market. These characteristics have helped separate the U. S. and Canadian markets to some extent. The growth of retail gourmet candy shops, such as Laura Secord in the late 1980s pointed to a new consumer trend toward purchasing high-quality, specialty products at premium prices. Many retail shops sell imported merchandise; however, domestic producers also began to supply the market for quality chocolates and their products, too, have been accepted by consumers. Overall, the confectionery industry has adapted well to the more open global trading environment through a series of rationalizations which have resulted in more efficient and specialized operations. Significance As with many other industries in the Canadian food and beverage processing sector, the manufacturing of confectionery products progressed from what was, essentially, a cottage industry in the 19th century to a modern, concentrated industry by the middle of this century. Today, confectionery manufacturing is a growing and dynamic segment of the food and beverage processing sector, representing 3-4% of the total value of shipments, number of establishments and number of employees. The confectionery industry shipped product valued at more than $1. 9 billion in 1997. About $1. billion of this was sugar and chocolate confections (25% sugar and 75% chocolate) and about $0. 37 billion was chewing gum. Value-added in confectionery manufacturing is approximately 51% of the total value of shipments, considerably higher than the food processing sector average of 36%. Structure There are 106 establishments (plants) in the sugar and chocolate industry and in the chewing gum segment, employing app roximately 10,411 people, (latest statistics, 1997). Confectionery production is located mainly in Ontario, but the industry has representation in all regions of Canada. Production facilities range in size from small, one- or two-person, seasonal operations, to large plants employing up to 1,000 people. The confectionery industry in Canada is highly concentrated. The leading eight enterprises produce close to 87% of the value of shipments. Foreign ownership of the confectionery industry is high since multi-national enterprises have a major position in the industry. An estimated 60% of industry shipments are accounted for by foreign-controlled enterprises located in Canada. Within the confectionery industry, characteristic distinctions can be made between sugar candy operations and chocolate operations. Most sugar confectionery companies are small or medium in size and produce a wide variety of products, such as hard candy, gummy bears, licorice, jujubes and toffee, as well as an assortment of hard and soft candies for specialty and novelty markets. Most chocolate operations, on the other hand, are larger and dedicated to three product categories: boxed chocolates, chocolate bars and/or seasonal novelties. Boxed or novelty chocolates are sold, primarily, as gifts for birthdays, anniversaries, Christmas, Valentine’s Day and Easter. The chocolate bar market tends to be steady year-round, but is highly fragmented – a bar that can capture 4 or 5% of the market is considered successful. Gaps between the top-selling bars are measured in tenths of a share point. Packaging materials represent a significant input cost in the confectionery industry, estimated at 20% of the cost of raw materials (1998). The primary ingredients used and their approximate percentage of the overall cost of raw materials are cocoa products (20%), sugar (5%), dairy products (7%) and nuts (6%). Firms in the confectionery industry compete on the basis of brand name, advertising and promotion, specialty products, quality and cost. Because confectionery products are usually discretionary and high-impulse purchases, promotion plays a significant role in establishing brand presence in the various regional markets of Canada. In 1998, the Confectionery Manufacturers Association of Canada (CMAC) estimated that advertising and trade-promotion costs for its member companies totalled $55 million, or 2. 6% of sales. In years when there are many new product launches, confectionery firms spend more on advertising and promotion. In 1997, for example, advertising expenditures for CMAC firms were $57 million. The chocolate and chewing gum components of the confectionery sub-sector tend to be more highly brand-sensitive and advertising-oriented than the sugar confectionery component. The medium- and large-sized firms in the confectionery industry are generally considered to be capital-intensive, technologically modern and efficient. You read "Canadian Confectionery Market" in category "Papers" Entry into the sub-sector, however, can be gained by firms with low levels of technical sophistication. Smaller firms making niche products often use older equipment and run labor-intensive operations because they do not have sufficient sales volumes to warrant investment in some of the newer, high-speed, high-capacity machinery. Performance Performance in the confectionery industry is influenced by a number of factors, including market conditions that compromise the ability to maintain high rates of capacity utilization, competition from imports, the fluctuating cost of some imported raw materials, the value of the Canadian dollar and brand name rivalry. Throughout the 1990s, as part of its adaptation to various international trade agreements, the confectionery manufacturing industry has continued to undergo rationalization while making needed investment, particularly in new machinery and equipment ($105 million in 1997). The number of manufacturing establishments decreased from 110 in 1988 to 87 in 1994, but rose again to 106 in 1997. Commensurate with plant rationalization, the value of confectionery shipments increased 24% between 1992 and 1997. (see Figure 1) Correspondingly, employment increased by about 5% between 1992 and 1997. During the same period, labor productivity, measured by real sales per employee, also improved substantially, rising about 24%. Approximately 32% of the growth in shipments was attributable to exports, which increased 390% between 1988 and 1997. Figure 1. Total Shipments and Employment, 1988-1997 In 1997, $599 million in confectionery shipments were exported (Figure 2). Ninety-five percent of exports go to the U. S. A significant part of Canadian international trade relates to product mandates achieved by Canadian operations of multinational enterprises headquartered in the U. S. Canada’s confectionery exports comprise about 69% chocolate, 27% candy and 4% gum, by value. In 1998, 95% of Canada’s sugar candy and chocolate exports went to the U. S. and about 5% to Japan, Australia, Mexico, the U. K. Hong Kong, the Philippines and South Korea. Figure 2. Imports, Exports and Domestic Shipments, 1997 The majority of chewing gum exports (83%) also go to the U. S. , based on multinational corporate trade. However, the U. K. , Chile, Belgium, France, Japan, Australia, Hong Kong, the Netherlands and South Korea represent other export markets for chewing gum, each accounting for roughly 1-3% of exports in this category. In 1997, Canada imported about $766 million in confectionery products; this comprised $742 million in sugar and chocolate confectionery products and $23. million in chewing gum (Figure 2). Canada’s confectionery imports are made up of approximately 74% chocolate, 23% candy and 3% gum, by value. About 54% of sugar and chocolate confectionery imports are from the U. S. , a further 46% from the U. K. , Germany and Italy. A good deal of this trade is in branded products that are globally recognized. These goods are imported by brokers or retailers, or directly by Canadian-based operations of multinationals to round out their product lines in the Canadian market. In the chewing gum category, approximately 60% of imports are from the U. S. , about 40% from Mexico, Brazil and Japan. The confectionery industry’s export orientation increased from 12% of factory shipments in 1988 to 32% in 1997, while import penetration increased from 24% of the domestic market to 37% during the same period. Overall, the negative trade balance, measured in current dollars, has changed dramatically since 1988, from a negative trade balance of $166 million in 1988 to $0. 1 million in 1999 (see table on page 11). Figure 3 also indicates that the gap between exports and imports narrowed significantly in 1998 and 1999. Figure 3. Trade Performance, 1988-1999 It is estimated that the confectionery industry operates at about 75% of full production capacity. This is partly because, in some segments of the industry, specialized equipment is only used for seasonal product lines. While the rates of capacity utilization may vary among countries, the same impediments are faced in varying degrees by all global competitors. In the late 1980s and early 1990s, two confectionery firms in Canada made significant investments in new plants. Generally, investment in buildings and construction has been less intensive since then. In the sugar and chocolate segment, consistent with cost-cutting and rationalization efforts, gross margins (value-added less wages) rose steadily from an average of 37% in 1988 to 41% in 1992, but by 1997 declined to 37% (margins in the chewing segment are somewhat higher). In 1995, confectionery companies engaged in fierce rivalry for market share – many promotional deals were evident in reduced prices at the retail level. Nevertheless, gross margins in both the chewing gum and the sugar and chocolate confectionery segments are higher than in the food and beverage processing sector overall (27% in 1997). Figure 4. Capital Investment, 1992-1997 Profits tend to be higher in the sugar confectionery industry than in the chocolate industry. Return on sales in the chocolate bar industry in Canada is less than that in the U. S. and U. K. , for example. Canada is the only country in which the four major multinational chocolate bar companies, all essentially equal in size, co-exist in the same market. The intensely competitive market conditions caused by this unique situation keep profits low. In recent years, the confectionery industry has demonstrated significant real growth in shipments, employment and productivity since 1988. Furthermore, sustained growth in exports is an encouraging sign that Canadian firms can compete in the global market. Issues, Challenges and Opportunities – Toward the Next Century As the confectionery industry adjusts to market drivers, such as globalization, demographic changes and general economic conditions, it must address a number of issues to remain viable and enhance its competitiveness in both domestic and international markets. Functioning within a globalized environment Globalization is an economic phenomenon driven by a range of influences, including the development of more efficient means of transporting goods, the internationalization of food product demand, the establishment of information networks that facilitate trade in goods, services and capital, and a more international perspective in marketing and investment activities by industry. To a great extent, globalization has already reshaped the structure and attitude of the Canadian confectionery sub-sector, as noted earlier. However, many issues must be addressed to keep pace with change. Cost and competitiveness Confectionery companies in Canada are in a somewhat unique position among food processors in that they use only small quantities of Canadian agricultural inputs (other than dairy). Production costs in the confectionery sub-sector are sensitive to even small increases in world sugar, cocoa, raisin or nut prices. The prices of these globally traded commodities are often volatile. When prices increase significantly, processors have no easy way of passing them along to consumers while retaining their traditional share of the snack market. Canadian firms that export products are less competitive when world commodity prices, particularly for sugar, rise. Generally, Canadian confectionery manufacturers enjoy a cost advantage over American manufacturers when they export to the U. S. The U. S. maintains a high domestic price for sugar, while Canadian processors derive a significant benefit from their ability to purchase refined sugar at world prices, which are normally about 25-30% lower. Some of this benefit is, however, offset by transportation costs incurred by Canadian firms in getting their products to the U. S. market. The playing field is levelled for U. S. processors that export their products (to Canada). Refined sugar at the world price is available to U. S. industrial sugar users under the U. S. Sugar Re-Export Program. Canada and the U. S. had a difference of view over the validity of the application of this program to Canada because of conditions that were negotiated under the NAFTA. However, an agreement (effective October 1, 1997) was reached which took into account Canada’s concerns about the substantial U. S. reductions in market access for sugar and sugar-containing products when the U. S. implemented its WTO commitments in 1995. In return, Canada agreed not to pursue NAFTA dispute settlement procedures with respect to the U. S. Sugar Re-Export Program, but will monitor the use of the program in Canada for changes that may have an impact on Canadian interests. For confectioners making chocolate, another important competitiveness issue is the price of dairy ingredients. Canadian dairy prices are considerably higher than those in most other developed countries. Until recently, this situation put milk-chocolate producers at a cost disadvantage relative to imports. Competitive dairy prices have now been negotiated with the Canadian Dairy Commission for confectionery products destined for both domestic and export markets. It is hoped that this initiative will encourage investment in the construction of new facilities in Canada for manufacturing milk-chocolate ingredients such as chocolate crumb, which are now predominantly imported. Managing costs and other factors related to competitiveness, as well as taking advantage of export opportunities, are often easier for larger companies than for smaller ones. Larger firms are more adept at purchasing commodity ingredients and can afford to dedicate personnel to monitoring markets from which they purchase in large volumes. For small- and medium-sized confectionery companies, managing ingredient costs, competing with branded products and gaining access to high-caliber distribution channels are often the toughest hurdles to overcome. Access to a large number of retail locations is a key advantage of global firms. Their distribution networks can carry many related products to both central and outlying stores. Some high-quality chocolate and novelty products are sold, primarily, at a few special times during the year. Managing production, full-time employees, inventory, marketing and cash flow (on a yearly basis) can thus be particularly challenging, especially for smaller firms. Finally, participating in the export market is often a more difficult option for smaller firms, which face high entrance costs associated with advertising to establish brands, finding brokers and distributors and dealing with the risks involved in selling a product under special credit arrangements. Regulations There are two major issues that have been raised by the confectionery industry as concerns. One, which affects the relative cost of confectionery and other snacks, relates to the federal Goods and Services Tax (GST). This tax applies to all single-serving snack products sold at retail. However, for multi-serving packages, the GST applies to confectionery products but not competing snack foods like cookies and donuts. This continues to be a serious concern of confectionery manufacturers. The confectionery and snack market is highly competitive and the industry contends that even small price differences â€Å"make† or â€Å"break† the consumer’s choice. The equitable enforcement of Canadian labelling requirements on products that fall under the Consumer Packaging and Labelling Act and Food and Drugs Act is another issue of concern to confectionery manufacturers. The industry continues to view the problem of mislabelled imports as a threat to its overall competitiveness because firms that do not comply do not incur substantial labelling costs. Technology and innovation As with most segments of the food and beverage processing sector, technology is an issue that is extremely important to confectionery manufacturers. Most firms are well informed of international developments in processing equipment through industry journals or attendance at trade shows. The vast majority of new technology is available off the shelf, usually from machinery manufacturers in Germany and the U. S. Proprietary process improvements, new product formulations and ingredient improvements occur regularly, especially within larger multinationals. These advancements are often shared with Canadian subsidiaries. The manufacture of confectionery products can be highly technical, requiring considerable understanding of food technology, including hardware (processing machinery and computers), software and formulation technology. Technical know-how is required to integrate these elements in an effective production system that is efficient and results in a high-quality, innovative product. Artificial sweeteners and natural flavouring systems are fields in which technology advances at a rapid pace. Sugar-free confectionery is one of the fastest-growing market categories. Although still most popular in chewing gum products and mints, the trend is also growing somewhat toward sugar-free hard candies, as well as sugar- and fat-reduced chocolate products. Sugar-free gum now has a majority share of the chewing gum market. Candies are more difficult to manufacture in sugar-free form because sugar itself is the primary bulking ingredient. Chocolate products, which have both sugar and fat as main ingredients, are also difficult to manufacture in reduced-sugar or reduced-fat form without sacrificing quality and taste. New ingredients are key drivers in the innovation of sugar-free and fat-reduced confectionery formulations. While regulatory approvals for new ingredients can take time to obtain, many ingredients, particularly those for use in the manufacture of sugar-free candies, have been approved and are currently in use. Examples include low-calorie bulking agents, polyol sweeteners and high-intensity sweeteners. Investments We do not have a subject on â€Å"Investments†, our apologies. Employment We do not have a subject on â€Å"Employment†, our apologies. Capturing New Markets Opportunities in the domestic market The real value of the Canadian market for confectionery products rose approximately 24% between 1992 and 1997. In 1997, the average Canadian spent about $60 on confectionery items, purchasing about 10. 3 kg of products (6. 7 kg of chocolate, 2. 9 kg of candy and . 68 kg of other confectionery products, such as chewing gum). The chocolate category has shown the strongest performance in that period, growing from $1. 1 billion in 1993 to $1. 4 billion in 1997. The chocolate category is by far the largest category, over three times larger than the second largest category, sugar confectionery and nearly four times larger than the gum category. Consumer preferences are changing. Children nowadays have more disposable income. They like licensed products and interactive toys that are sold together with confectionery. Consumers are more indulgent and are willing to pay more. Baby boomers in particular want quality over quantity. Opportunities in international markets There are opportunities for firms to gain market share in response to changing consumer demands. The U. S. market continues to present opportunities for the confectionery industry. In 1997, U. S. per-capita consumption of confectionery products reached 12. kg, representing a . 8% increase over the previous year. A tariff-free environment and lower sugar costs help Canadian products compete in the U. S. market, particularly in the large urban markets close to the Canada-U. S. border, where distance and resulting transportation costs are less of a factor. Opportunities also still exist in the mature Western European market for confectionery products, where gum is th e fastest growing category. In 1998, the market for confectionery products in Asia-Pacific declined from $16. 5 billion in 1996 to $12. 9 billion in 1998. Japan and Australia are currently the two biggest markets, but the highest growth potential is expected in China. Medium-term growth in the Asian region is expected to be about 5-8% a year. Double-digit growth is expected in Indonesia, South Korea, Thailand, Taiwan and China. Although massive in population and geographic size, the Asia-Pacific region has the smallest confectionery market of the world’s three major regions. To succeed in the Asian marketplace, manufacturers may have to adapt their products to taste preferences and other consumer demands. For example, natural colours and flavours in hard and soft candies are popular with Asian consumers. Market growth has been stilted by the prevailing negative economic conditions in the Pacific Rim, especially the recessed economies of South Korea, Japan, Singapore and Indonesia. There were, however, two success stories in Asia-Pacific confectionery between 1994-1998. Both China and Vietnam experienced double digit growth. China’s overall confectionery market grew from roughly $1. 7 billion to nearly $3. 0 billion from 1994 to 1998. The Chinese market, because of its sheer size, is becoming an increasingly important opportunity for Western confectionery products. Although per-capita consumption is still considerably lower than in Western countries, imports of confectionery products to China have increased dramatically in recent years, in relation to the growing disposable incomes and a general attraction to products that reflect Western culture. There is good potential for high-quality products. Brand image is important and there are opportunities for the establishment of new brands. Currently, retail distribution in China is inefficient because of a poorly developed system of roads, rail, telecommunications and refrigeration. Recently, however, there have been moves to allow commercial distributors (which have economies of scale and various subsidies), to compete with state operations. The distribution sector is thus starting to become more market-oriented and efficient. Manufacturers and importers are working together to set up their own networks, whereby they appoint a certain company to act as their sole distributor in a particular region. Exporters can penetrate the Chinese market by setting up a local office or by using the services of an agent in Hong Kong for advice on product positioning, navigating through the regulatory environment and bureaucracy, and avoiding misunderstandings due to cultural differences. Another important market in the region is Vietnam, whose overall confectionery market grew from $28 million in 1994 to $53 million in 1998. Consumption growth rates have been high especially in the chocolate category. Rising incomes and increased trade prospects under a potentially expanded NAFTA make Latin America another attractive market for confectionery products. There are notable growth opportunities in the Brazilian market for chocolate, the Chilean market for sugar confectionery and the Colombian market for chewing gum. Geographically, Brazil is the third largest country in the Americas, after Canada and the U. S. , and has the second largest population (160 million). Recent positive trends for business include economic stability, reduced inflation, privatization and freer trade. As the Brazilian economy moves forward, consumer demand for value-added products, including confectionery, is growing. The Brazilian chocolate products market is the largest and most dynamic in Latin America, and the sixth largest in the world, worth more than U. S. $4. 7 billion in 1998. The overall value of the Brazilian market is second only to the U. S. in North and South America. Challenges There are a number of challenges facing the confectionery industry in Canada if it is to continue growing, enhancing its competitiveness and taking advantage of new market opportunities. Multinational enterprises are expected to continue to have an increasingly important role. These firms establish a benchmark or standard against which smaller firms measure their success, both in relation to their ability to reduce costs and meet changing market requirements. Multinationals operating in Canada will have the challenge of maintaining or expanding their product mandates (mostly North American) within their corporate structures and seeking new export opportunities. Like all food processors, this industry is assessing how to deal with the emergence of E-commerce. The confectionery industry will have to determine if it can effectively use this medium to increase efficiencies through business-to-business solutions and the development of web-based marketing strategies. For small- and medium-sized enterprises, the challenge will be to exploit opportunities, particularly in areas where multinationals are not competitive and where flexibility and sensitivity to regional tastes may be important factors. Access to investment and the capital needed for technology and product development, as well as the ability to enter into strategic alliances (e. . , with other confectioners or distributors) in developing export markets will also be a challenge for these firms. More general challenges for the confectionery industry include: * developing a regulatory framework consistent with globalization (e. g. , working with government to address the issue of enforcing Canadian labelling requirements equally on domestic and imported products, and harmonizing standa rds with Canada’s major trading partners); and * enhancing competitiveness through: * supply chain management (e. g. working with government and the dairy industry to ensure that the Special Milk Class Permit System for confectionery manufacturers keeps dairy input prices competitive); * fostering new product innovation (e. g. , sugar-free, low-fat and natural-flavouring technologies); and * enhancing technical, export and marketing skills. Industry Association Confectionery Manufacturers Association of Canada 885 Don Mills Road, Suite 301 Don Mills, Ontario M3C 1V9 Tel: 416-510-8034 Fax: 416-510-8044 E-mail: jrowsome@cmaconline. ca Agriculture and Agri-Food Canada Contact Bill Goodman Food Bureau Agriculture and Agri-Food Canada 930 Carling Avenue Ottawa, Ontario K1A 0C5 Telephone: 613-759-7548 Facsimile: 613-759-7480 E-mail: bill. goodman@agr. gc. ca The Canadian Confectionery Industry SIC 1082/83, 1988-96: The Canadian Confectionery Industry http://www4. agr. gc. ca/AAFC-AAC/display-afficher. do? id=1171977485451lang=eng Sample 2: http://www. canada. com/vancouversun/news/business/story. html? id=5f3e5232-fcad-4e6b-8c7f-1d62cb5dadd1 Chocolate market goes high-end OTTAWA — Last year, Gatineau chocolatier Gaetan Tessier turned 250 kilograms of raw, pure chocolate into delectable, high-end Easter treats. March 21, 2008Be the first to post a comment OTTAWA — Last year, Gatineau chocolatier Gaetan Tessier turned 250 kilograms of raw, pure chocolate into delectable, high-end Easter treats. This year, he figures he’ll be going through about three times that amount of chocolate, so strong is demand. â€Å"I’m afraid of running out,† he says. Chocolate has for decades been associated with Easter. But Easter chocolate is not just about creme-filled eggs and moulded bunnies anymore. Fancy chocolate confections aimed at adults represent a growing, and lucrative, market. The chocolate Easter bunnies are all still there (at least until their ears get nibbled off on Sunday), but all around the world, companies have realized there’s money to be made selling chocolate to adults year-round. Earlier this month, for example, international chocolate giant Nestle announced it was investing $20 million in a research centre in Switzerland that will develop new products to meet anticipated growth in demand for luxury and premium confections. Nestle said the $3. 7-billion market for luxury chocolate expanded by eight per cent annually between 2004 and 2006. The company added that it valued the potential premium chocolate market at about $14 billion and that it expects markets for luxury and premium chocolate to increase by more than 10 per cent in the next new years. â€Å"Premium chocolate continues to grow,† said Joan Steuer, the U. S. -based founder of founded Chocolate Marketing, LLC, a consulting firm specializing in the chocolate industry. Steuer says there are two sides to the growth. On the one hand, there’s the chocolate confections themselves — fancy artisan chocolates such as those produced by Tessier’s company, ChocoMotive. And then there’s there’s packaging. Steuer says she’s seeing chocolate confections being sold in â€Å"exquisite† packages that â€Å"push the envelope on pricing. † Steuer says the Easter holiday offers one example of how the chocolate market is becoming more adult-oriented. â€Å"I’ve seen a lot of really neat premium packaging that seems to be adult-oriented for Easter,† she said. But the fancy packaging is optional — people are more likely to buy it if the chocolate is a gift. A large part of the adult chocolate market is aimed at people who just want to indulge. It’s an accessible luxury item,† said Steuer, adding that chocolate is also a comfort food. â€Å"And targeting adults with some of these confections is really about the ‘time out,’ ‘escape,’ and ‘reward for me’ market,† she said. Tessier, a well-established chef and teacher based in Buckingham, Que. , said he’d been hearing for years that the Ottawa-Gatineau high-end chocolate market was under-served. His original intention was to create chocolate confections for bakeries, restaurants, hotels and pastry shops, but he figured he should have a retail outlet as well. He opened a first retail counter in Montebello, Que. , and demand led him to open a second counter in Gatineau last year. Now, he says, clients are urging him to set up shop in Ottawa, too. Tessier says he’s surprised not only by the demand, but also by how interested consumers are in the product. ChocoMotive uses fair trade chocolate from the La Siembra co-op. When he started out, Tessier said he thought fair trade chocolate would be a fad. Instead, it’s become such a hit that he stopped using regular chocolate. He said consumers are looking for high-end fair trade and organic products. From a macro point of view, there are some clouds on the horizon for chocolate, as there are for many agricultural commodities. All around the world, agricultural commodity prices are going up. That’s because of increasing global demand for food (people in newly industrializing countries are richer and are therefore eating better) and because more and more cropland is being used to grow biofuels instead of food. Cocoa prices, for example, have risen by 34 per cent in the last year. So have prices for such things as sugar and of course oil, which is used in transportation. Tessier says that so far, rising commodity price have not affected him greatly. He gets 100 pralines out of a kilo of chocolate, so even if the kilo costs more, the increase is spread broadly. Still, he says, not everyone is willing to pay premium prices for chocolate confections. He says he still has to explain why his treats cost so much more than, say, a moulded milk chocolate SpongeBob SquarePants at the local drug store. Tessier figures about half of his customers are regulars, coming back month after month for a chocolate fix. People come into the shop and they become like children,† said Tessier, adding that he’s had people ask â€Å"What can I get for $10? † in the same way a kid in a candy store might ask â€Å"What can I get for 50 cents? † Canwest News Service  © (c) CanWest MediaWorks Publications Inc. http://companycheck. co. uk/company/00650747 Godiva data Employee 2200 https://www. sochoklat. com/difference. asp http://www. oppapers. com/es says/Case-Study-Roger-s-Chocolates/373894? read_essay http://www. allfreeessays. com/essays/Rogers-Chocolate-Case-Study/218642. html How to cite Canadian Confectionery Market, Papers

Adn vs. Bsn free essay sample

Mehul Sanghavi Grand Canyon University NUR 430V-(237) Dana Martyn, RN, MSN May 5, 2013 INTRODUCTION Nursing comprises the largest health care workforce in the United States. According to the Health Resources and Services Administration survey, there are more than 3 million registered nurses (RN) nationwide. The survey also shows that 50. 0% of the workforce holds a baccalaureate (BSN) or graduate degree while 36. 1% earned an associate degree (ADN) and 13. % a diploma in nursing (AACN, 2013). There are multiple pathways available for one to become a nurse. Today, the ADN and BSN degrees are the most common pathway selected by future nurses. This paper’s primary focus will be to comprehend the competency differences of a nurse with an Associate’s degree in Nursing (ADN) vs. Bachelor of Science degree in Nursing (BSN). ADN OVERVIEW The Associates degree of nursing was developed during the World War II around the 1950s to aid in the nursing shortage. Mildred Montage, is credited with the creation of the ADN program (Clainberg, M. (2013). It was in her doctoral dissertation, Dr. Montag who studied at Adelphi University proposed educating a technical nurse for two years to assist the professional nurse, whom she envisioned as having a baccalaureate degree (Clainberg, M. (2013). The ADN program provides core nursing curriculum with emphasizes on clinical skills. The ADN program, with its limited credit hours vs. BSN focused only the basics of leadership and management in terms of ancillary staff supervision. The ADN programs do not focus on nor does it prepare nurses for graduate study. It does allow entry into registered nursing after successfully clearing the NCLEX-RN board exam. BSN OVERVIEW The first baccalaureate nursing (BSN) program was established in the United States at the University of Minnesota. The school opened in March 1909, offering a three-year program in which four students were enrolled (University of Minnesota, 2013). The baccalaureate phenomenon caught on slowly and did not gain much momentum until after World War II primarily due to its length. Most baccalaureate programs are now 4 academic years in length, and the nursing major is typically concentrated at the upper division level. Baccalaureate nursing programs includes all of the course material covered in associate degree and diploma programs plus a more in-depth coverage of the physical and social sciences, nursing research, public and community health, nursing management, and the humanities. The additional course work enhances the student’s professional development, prepares the new nurse for a broader scope of practice, and provides the nurse with a better understanding of the cultural, political, economic, and social issues that affect patients and influence health care delivery. To prepare nurses for this multifaceted role, several components are essential for all baccalaureate programs. These components are liberal education, quality and patient safety, evidence-based practice, information management, health care policy and finance, communication/collaboration, clinical prevention/population health, and professional values (AACN, 2008). CASE SCENARIO The following patient scenario will describe how nursing care or approaches to decision-making may differ based upon the educational preparation of the nurse (BSN versus a diploma or ADN degree) Case study: Patient is a 40 year old Native American male with past medical history significant of Type II Diabetes, hypertension and hyperlipidemia. Patient is non compliant with medications and presents to the hospital with a complex foot ulcer. He’s now status post incision and debridement and will be discharged home with a wound vac, prescriptions and follow-up appointments and referrals. RNs with all educational pathways are qualified competent to provide acute care for this client. An ADN nurse will educate the patient on the disease process, wound care, the impact diet, activity and medication compliancy will have on clinical outcome. A BSN nurse with additional education employs evidence based practice and critical thinking skills will collaborate with the interdisciplinary team and involve additional consults: Diabetic Educator, Dietitian, Wound Care Nurse, Social worker and Case Manager to evaluate the need for additional resources available to the patient in the hospital and the patients community setting such as setting up referrals for home health nurse and wound care clinic and resources to discounted prescriptions plans. CONCLUSION Graduates of entry-level nursing programs (BSN, ADN and diploma) sit for the NCLEX-RNÂ © licensing examination. The fact that new nurses pass the licensing exam at the same rate does not mean that all entry-level nurses are equally prepared for practice (AACN, 2012) The NCLEX tests for minimum technical competency for safe entry into basic nursing practice. Quality patient care hinges on having a well educated nursing workforce. Research has shown that lower mortality rates, fewer medication errors, and positive outcomes are all linked to nurses prepared at the BSN and graduate degree levels. The nation’s Magnet hospitals, which are recognized for nursing excellence and superior patient outcomes, have moved to require all nurse managers and nurse leaders to hold a baccalaureate or graduate degree in nursing by 2013 (Rosseter, 2012) . BSN provides additional education which will allows nurses to enter in various other specialties such as education, leadership, research and development, interdisciplinary collaboration, community and public health, and graduate studies, advance nursing practice and nurse anesthesia. REFERENCES American Association of Colleges of Nursing, Creating aHighly Qualified Nursing Workforce (2012). Retrieved from http://www. aacn. nche. edu/media-relations/fact-sheets/nursing-workforce Clainberg, M. (2013). History: school of nursing:adelphi university. Retrieved from http://nursing. adelphi. edu/about/history. php Creasia, J and Friberg, E (2011). Conceptual Foundations: The Bridge to Professional Nursing Practice, 5th edition, Elsevier Mosby Rosseter, R. (2012, 10 24). The impact of education on nursing practice. Retrieved from http://www. aacn. nche. edu/media-relations/fact-sheets/impact-of-education Univeristy of Minnesota (2012, 02 12) History: School of nursing. Retrieved from http://www. nursing. umn. edu/about/history/index. htm

Problems Faced by Women Entrepreneurs in the UAE

Avoiding Plagiarism Essays

Avoiding Plagiarism Essays Avoiding Plagiarism Essay Avoiding Plagiarism Essay What do you think are the most difficult aspects of working with sources and making sure you do not plagiarize What steps will you take to ensure that you cite your sources properly Respond to at least two of your classmatesâ„ ¢ postings by Day 7. (You must create one initial post and at least two responses, for a minimum of three posts for this discussion.) TIP: Note that this discussion is asking you to: * Identify what you think are the most difficult aspects of working with sources and making sure you do not plagiarize. * Discuss the steps will you take to ensure that you cite your sources properly. Note: It may be helpful if you type each heading first and then complete the information under each heading. This helps the reader quickly identify your activities and helps you know that you cover all of the requirements for this post. Avoiding Plagiarism Week 4, Discussion 2 Identify what you think are the most difficult aspects of working with sources and making sure you do not plagiarize. The most challenging aspect I find is knowing exactly what common knowledge is and what is not common knowledge. When I took the self-quiz, in our extra reading material this week, I failed miserable. Also, I find it difficult to know precisely how to cite certain information; even if I look it up it can still be tricky to decide which one to use. Discuss the steps will you take to ensure that you cite your sources properly I printed off the APA Common Citation paper that was found in the Ashford Writing Center which I have referred to numerous times. I get lucky in the Ashford Library because some of the sites will tell you how to cite the source in APA format. Also I will request my motherâ„ ¢s help if I am having serious trouble figuring out how to cite a specific citation. The Poor Disguise: Although the writer has retained the essential content of the source, he or she has altered the paperâ„ ¢s appearance slightly by changing key words and phrases. The Labor of Laziness: The writer takes the time to paraphrase most of the paper from other sources and make it all fit together, instead of spending the same effort on original work. The Self-Stealer: The writer borrows generously from his or her previous work, violating policies concerning the expectation of originality adopted by most academic institutions. but still plagiarized! The Forgotten Footnote: The writer mentions an authorâ„ ¢s name for a source, but neglects to include specific information on the location of the material referenced. This often masks other forms of plagiarism by obscuring source locations. The Misinformer: The writer provides inaccurate information regarding the sources, making it impossible to find them. The Too-Perfect Paraphrase: The writer properly cites a source, but neglects to put in quotation marks text that has been copied word-for-word, or close to it. Although attributing the basic ideas to the source, the writer is falsely claiming original presentation and interpretation of the information. The Resourceful Citer: The writer properly cites all sources, paraphrasing and using quotations appropriately. The catch The paper contains almost no original work! It is sometimes difficult to spot this form of plagiarism because it looks like any other well-researched document. The Perfect Crime: Well, we all know it doesnâ„ ¢t exist. In this case, the writer properly quotes and cites sources in some places, but goes on to paraphrase other arguments from those sources without citation. This way, the writer tries to pass off the paraphrased material as his or her own analysis of the cited material. Deciding when to Give Credit Need to Document * When you are using or referring to somebody elseâ„ ¢s words or ideas from a magazine, book, newspaper, song, TV program, movie, Web page, computer program, letter, advertisement, or any other medium * When you use information gained through interviewing another person * When you copy the exact words or a unique phrase from somewhere * When you reprint any diagrams, illustrations, charts, and pictures * When you use ideas that others have given you in conversations or over email No Need to Document * When you are writing your own experiences, your own observations, your own insights, your own thoughts, your own conclusions about a subject * When you are using common knowledge like folklore, common sense observations, shared information within your field of study or cultural group * When you are compiling generally accepted facts * When you are writing up your own experimental results?   Making Sure You Are Safe When researching, note-taking, and interviewing * Mark everything that is someone elseâ„ ¢s words with a big Q (for quote) or with big quotation marks. * Indicate in your notes which ideas are taken from sources (S) and which are your own insights. * Record all of the relevant documentation information in your notes. * Proofread and check with your notes (or photocopies of sources) to make sure that anything taken from your notes is acknowledged in some combination of the ways listed below: * In-text citation * Footnotes * Bibliography * Quotation marks * Indirect quotations When paraphrasing and summarizing * First, write your paraphrase and summary without looking at the original text, so you rely only on your memory. * Next, check your version with the original for content, accuracy, and mistakenly borrowed phrases. * Begin your summary with a statement giving credit to the source: According to Rajan et.al.l, * Put any unique words or phrases that you cannot change, or do not want to change, in quotation marks: Fast, fair and constructive peer review exist throughout our journal management system (IJAET). When quoting directly * Keep the personâ„ ¢s name near the quote in your notes, and in your paper,select those direct quotes that make the most impact in your paper too many direct quotes may lessen your credibility and interfere with your style. * Mention the personâ„ ¢s name either at the beginning of the quote, in the middle, or at the end. * Put quotation marks around the text that you are quoting. * Indicate added phrases in brackets ([ ]) and omitted text with ellipses (. . .). When quoting indirectly * Keep the personâ„ ¢s name near the text in your notes, and in your paper. * Rewrite the key ideas using different words and sentence structures than the original text. * Mention the personâ„ ¢s name either at the beginning of the information, or in the middle, or at that end. * Double check to make sure that your words and sentence structures are different than the original text. Deciding if something is Common Knowledge Material is probably common knowledge if . . . * You find the same information undocumented in at least five other sources. * You think it is information that your readers will already know. * You think a person could easily find the information with general reference sources.

Functions of Unions in Modern Australian Industrial Relations Research Paper

Functions of Unions in Modern Australian Industrial Relations - Research Paper Example The formal amendments in the formation of industrial relations have also been escorted by dramatic shifts in the organization and operation of trade unions (Hawke and Wooden, 1998, pp. 74-76). Trade union membership has dropped down from around 50 percent of the labor force in the mid of 1970 to 31 percent by 1996. Trade union formations have also altered. Ten years ago there were above 300 different trade unions, most of which were too small and occupational- or craft-based. Today, only some of these small craft-based unions still subsist. Union membership is now focused in a handful of huge industry and multi-industry unions. Another demonstration of the varying nature of industrial relations arrangement in Australia has been the fall in the rate of trade union membership. The union members symbolized more than half the total labor force during the mid-1970s. Since then, the ratio has fallen by about nineteen percentage points (Bodman, 1996). Trade union formation has also been put through vast change. To a certain extent in response to the turn down in membership, the trade union group has vigorously followed a policy of incorporations and rationalization (Leigh, 2004, p.174). Australian Bureau of Statistics values specifies that in 1970 there were 347 vigorous trade unions in Australia and by 1990 this figure was changed to 299. Over the succeeding six years, however, this figure fell dramatically and found to be only 132 at 30 June 1996. Moreover, only 46 of these unions were enrolled under the Federal Industrial Relations Reform Act. Union Reaction to Change All through this century, the primary objective of trade unions has been quite straightforward, that is, to get improved remuneration and stipulations for its membership. In attaining this objective, the union movement arranges and found support in three major macroeconomic policies - centralized remuneration determination, protectionism and essential mediation, and the White Australia immigration policy - all of which assisted to protect the labor market from the vagaries of the market, and particularly foreign markets. By the end of the twentieth century, however, the union movement emerges to have identified that Australia can no more afford not to consider of itself as a fundamental part of the world economy. To do so will inexorably mean declining living standards corresponding to the rest of the world. This has been echoed in a vigilant shift in policy away from conventional 'laborism' towards what has turned out to be known as strategic unionism.

Segregation and the Racial Wage Gap Term Paper Example | Topics and Well Written Essays - 2750 words

Segregation and the Racial Wage Gap - Term Paper Example Though the world’s governing body has formulated policies for the development of gender equality and elimination of racial discrimination, numerous issues come to light regarding racial discrimination at schools, workplace; gender discrimination, etc. The major issues coming into discussions are about the racial and gender inequality at workplace, discrimination in wages, etc. in spite of various legal provisions available to assist the victim. This paper looks into such cases of discrimination and segregation at workplace with regard to unequal pay and race while reviewing cases published in various newspapers, magazines, journals and online articles. Body Wage Gaps based on race and gender inequality Occupation gender segregation is the strong feature of the US labor market as it is inefficient economically, preventing able people from moving into occupations where they could perform well. Occupation segregation is important point for discussion because occupational choice i s constrained by socialization, lack of information, or more direct barriers to entry to training or work in occupations where one sex is small minority of the workforce (IWPR, 13). Various legislations have been passed in different countries regarding equal pays, right to living with dignity, etc. but the differences still persist in society at large. According to Alfano (Report: Race Gap in US Persists) the median income for white households was $50,662 in the year 2005 as compared to $30,939 for black households and $36,278 for Hispanic households which shows there is huge income gap among the non white and white households revealing the discriminatory practice in income generating opportunities. According to the Economist (Race and Red Tape) black workers in America earn less than their white peers due to less education, skills, knowhow and experience than the whites. However, the article reveals the bias attitude of American companies stating that the companies are more likely to interview white person than the black person, if both of them have identical qualification. The dismal condition of black people is known for generation, gender discrimination is also at large with women entering the workforce competing with the men for the same position. The wage gap between male and female workers was huge when there were no policies protecting their rights. However the gap has narrowed down to 77 cents earned by full time female worker, irrespective of black or white, as compared to every dollar earned by men. However, the gap widens for African American women with 67.9% of men’s wages while Latinas earn 58 percent of men’s earnings (Pappas, â€Å"Women Intensely Dissatisfied with Pay Gap†). Rayner (Pay gap is growing between men and women) reported the statistics from Chartered Management Institute (CMI) which reveals that male managers are paid more than their female counterparts with same qualifications and talents. This scenario has be en explained briefly in an article at Center for American Progress (Wage Gap by Numbers) wherein its is stated that women with more

Overcoming Barriers to Adopting and Implementing Computerized Essay

Overcoming Barriers to Adopting and Implementing Computerized Physician Order Entry Systems in U.S. Hospitals - Essay Example The central point of the study â€Å"Overcoming Barriers to Adopting and Implementing Computerized Physician Order Entry Systems in U.S. Hospitals† by Poon et al. (2004) is that implementing a Computerized Physician Order Entry system (CPOE) is not easy because the costs are high, there is opposition from various quarters of the hospital, and there may be issues with vendors. Also institutions that do not give importance to quality care and patient safety may not even plan for a CPOE. The main finding of this study is that hospitals can overcome problems during the implementation of the CPOE by having strong leaders who can administer the CPOE, realigning the approach of improving patient safety through technology, and developing strong relationships with a vendor committed to meeting the needs of the hospital and providing a customized CPOE system to the hospital. Besides, hospitals implementing the CPOE without much support and motivation from the senior management are likel y to have various problems during implementation such as physician’s reluctance to use the system, lack of training for the users of the CPOE, and poor involvement in development. Currently, different CPOE vendors use different data processes for transmitting information, and these processes may have high development costs. Consequently, vendors are likely to pass on the costs to the customers, who in turn make it difficult for the smaller hospitals to afford and implement a CPOE System. Instead, if standard data protocols such as Health Level 7 (HL7 – An interational heatlh informatics standard for interoperability) were utilized in the CPOE, then vendors would not only find it easy to incorporate HL7 or other data protocols in their system, but also lower the costs of the CPOE system; in 2009 it was found that 30% of the healthcare budget was spent on redundancies including poor technologies (Doolan, 2009). Prior Research The Poon et al. research study finds three co nsiderations that hospitals should use when planning for implementation of the CPOE system. One consideration is the number of deaths from medication error is about 98000 per year; most of these errors are preventable. Leapfrog Group (a healthcare organization involved with patient safety, healthcare technologies and financing) has considered CPOE as one of the patient goals. The current CPOE adoption rate is about 5 to 10% (Poon et al., 2004). Poon has found that previous studies have described some of the challenges that may be applicable during implementation, but have not come up with solutions. This study tries to go further by providing solutions to these challenges. A need for CPOE was strongly felt when the death rate from medical error (in hospitals in New York) was about 98000 per annum a decade back; a good portion of these errors were preventable (Kohn, 1999, p. 1). By incorporating CPOE in the healthcare system, the chances of reducing the medical errors are about 55 %. ( Doolan et al., 2004). However, as of 2004, it was found that only 10 to 15% of the hospitals in the U.S. actually use CPOE systems, and many of the hospitals are unaware of the manner of addressing challenges that can arise during the implementation of the CPOE should be addressed (Ash, 2004). To understand in greater detail regarding CPOE’s implementation, in-depth interviews were organized with the management of about 26 hospitals in the US that were in various stages of the CPOE implementation. After organizing the interview, three barriers were identified. These included resistance to the CPOE implementation from certain quarters of the hospital, high costs of implementation, and lack of vendor or product maturity. Research Question The research question in Poon et al. (2004) is â€Å"What are the different barriers to the implementation of the CPOE system in the hospital and how can these problems is addressed?† The research aimed at finding ways to identify and tackle

How to Promote Tourism

How to Promote Tourism In the 1960s, internet was used to applying computers for sharing information on research and development in scientific and military fields. In 1962 a global network of computers was proposed by Licklider of MIT. The developing progress of using internet continued till 1991 when Tim Berners Lee proposed the concept of HTML .With the advent of the web browser, the internet has grown to become a information supplier and in the recent years a commercialization tool. The origin of the commercial use of internet mostly contained of vendors providing basic networking products, and basic internet services. Nowadays Internet is used as an global information infrastructure for supporting other commercial services (Baggio, 2007; Wu, 2010).In the last decades the performance of organizations and their competing way have influenced by internet (Porter, 1993). On the other hand internet has created a new economic environment for doing business, providing rapid communication of information, access ible globally and negligible cost (Rayman-Bacchus Molina, 2001). Internet provides a great deal of information directly accessible at low costs on prices, products and gain opportunities. The efficiency of internet has been increased by the multiplication of infomediaries offering easier access to the information, the creation of shopbots comparing prices or selecting sites according different choice criteria(Smith Brynjolfsson, 2001). Tourism and internet Tourism is particularly adapted to highlight the nature of the upheavals implied by the development of internet in service activities and it was one of the primal industries applying internet and electronic commerce (Buhalis, 1998; Oconnor Frew, 2008). Internet has enabled tourism industry to broadcast tourism and travel related information to customers all around the world , in a direct, cost minimizing , and time effective way(Buhalis, 1998; Inkpen Board, 1998; Poon, 1993; Sheldon, 1997). The era of mass communication has transformed the tourist gaze( Rayman-Bacchus and Molina 2001 p.592).The develpoment of the internet empowered the new tourist who is becoming knowledgeable and is seeking exceptional value for money and time. Internet is not only a source of information but also an important vector of transactions. Online sales is growing considerably in tourism industry (Jeong Ohand Mary, 2003; Weber, Murphy, Schegg, Murphy, 2005).The number of online sales is increasing dramatically with a large number of successful online booking platforms in the different areas of tourism such as transportation, accommodation, package deals or regional offers(Gratzer, Werthner, Winiwarter, 2004) and most tourism organizations such as hotels, airlines, and travel agencies have applied internet technologies as part of their marketing and communication strategies (Buhalis Law, 2008). The result of an European study about the use of internet in tourism showed that the use of internet for marketing purpose is more common in touism industry comparing with other industries. Finding showed that among tourism related industries, air travels and hotels apply internet marketing more than others. More than one in three tourist enterprise in Europe( or twice as many as in other sectors combined) sell their products online and this share is increasingly rapidly (European Commission 2003). Internet marketing is suitable for tourism services because of their intangibility as well as high price, risk, and involvement levels. By online searches, travelers can access to more in-depth materials and deeper content compared with conventional promotional agents(Govers FM, 2003). Internet is the most popular channel to research information, find the best price and reservation for travelers (Laudon Traver, 2001). Countries use internet to promote tourism to gain advantages such as (Buhalis Law, 2008) : Enhancement in the competitiveness and performance of tourism industry businesses ,creating opportunity for selling tourism product to potential tourists , displaying information at electronic speed, Distribution costs are decreased and an increasing proportion of internet users are buying online and tourism will gain a larger and larger share of online customer market.(Lu Lu, 2004), Direct communication is created between tourism suppliers and tourists for purchasing services and also requesting information. As a result travel suppliers can understand each customers needs, and therefore target each customer individually and deliver tailor-made products(Buhalis Law 2008). It is needless to say that it is essential that in order to obtain competitive advantage, a tourism enterprise/destination must use IT well before its competitors otherwise it would not be able to achieve any competitive advantage. For example American Hospital Supply made an innovative use of online order entry t erminals before its competitors and captured lions share of market (Eraqi, 2006). Several tourism organizations/destinations have exploited IT in their pursuit of competitive advantage. It is, however, not necessary that a tourism organization/destination achieving competitive edge will always sustain it because their competitors can copy IT easily and quickly and new IT capabilities are also available to every competitor in the market(OBrien, 1992). However, tourist business sector managers need to align IT strategies to their business strategies and take the dimensions of e-quality into consideration such as performance, features, reliability, durability, serviceability, conformance, perceived quality and aesthetics (Madu Madu, 2002) when making decision related to the use of IT for effective tourism strategic marketing(Eraqi, 2009) Tourism organization/destination management must understand that IT is only a tool and competitive advantage can only be achieved via creative and in novative use of that tool (Morrison et. al. 2000; Fuchs 2004). In addition to these advantages , it is suggested that public agencies involved in tourism development also are increasingly using the internet. These agencies use internet to promote the attractions of their respective nations, enhancing the economic benefits by :hypertext links to commercial service providers, varying degrees of interactivity ; and 3) accessibility in multiple languages( Rayman-Bacchus and Molina 2001). Chalwon Kim (2004) did a research to recognize problems and solutions related electronic commerce in the tourism industry in Korea. Inform. The findings showed that benefits of e-commerce from the view point of cutomers are : providing easy access to information on tourism services, providing better information on tourism services and providing convenience for customers. This research suggested that security of the e-commerce system and user-friendly web interface are the two key factors for successful tourism e-commerce practice Representation of tourism place in the internet In the tourism industry creation and promotion of destination images is the specific aspect of place representation. A destination image is the picture which those promoting a country-government travel bureaus, airlines, hotels, service industries, and travel companies- wish to portray to outsiders, particularly foreign tourists(Jenkins, 1999). The destination image reflects how the promoter views the country and what aspects of its people, landscape, and culture they wish to recognize. In tourism industry promoters ary to present positive of the countrys history and attractions, to attract visitors. Guide books, brochures, maps and websites are the products using by promoters to entice visitors(Price, 2008).Because of the popularity of using internet as the primary information source, among tourists ,travel information mediums, such as travel websites are important destination image indicators. The number of tourists that use internet to find destination information is increasing dr amatically . In the other hand internet has become the major information source for traveler (Doolin, Burgess, Cooper, 2002; Gursoy McCleary, 2004; Price, 2008; Wiig). A website looks to be a major tool to conduct business in the tourism field( and, probably, it will be the only one in the future) tool to conduct business in the tourism field (Doolin, et al., 2002). Jackson and Purcell (1997 p. 220) note that the internet allows users (i.e. tourism companies) to present information to their target audience without an intermediary to censor or structure the data in either content or form. In their analysis of the websites of states once part of Yugoslavia, they found that the states used symbolic imagery and text to strengthen the users perceptions of place (Purcell,1997 p.235).So tourism providers need to understand how to maximize the persuasiveness of their websites. In the other hand the principal role of destination website is affecting travel- related decision making, convert ing potential tourists to real visitors . Because of high competition among travel and hospitality , market leaders and followers should differentiate their websites by developing creative measures to attract and satisfy customers (Pastore, 2001). Pastore (2001) noted that leading travel companies have been absorbing online customers, gaining purchase decisions and building a satisfying experience , so creating customer loyalty and repeat purchase intention. It is essential for tourism companies to use new technological development and fullest potential of internet by continuously redesigning their websites ,creating ease of use and more personalization(Baloglu Pekcan, 2006; Connolly, Olsen, Moore, 1998). Because of high rate of competition among tourism industry, importance of website design as a marketing medium is becoming increasingly important . Web should not be only considered as an communication channel for decreasing physical interaction but also as an advertising medium(Rowley, 2004). Effective web design leads t o attract, entice, and retain the online traveler(D. Kim, Morrison, Taylor, Lee, 2004). There are some factors which, contributes to the proliferation of travel on the internet including: making websites easy to use, improving the tourism website information, improving the functionality of travel sites like advance check in, printing of flight status check and using the software that has designed to anticipate users wants based on their travel history and preferences (Transportation Group International, L.C.,2002). Doolin, Burgess, and Cooper (2002, p. 557) state thatthe internet, which offers global reach and multimedia capability, is an increasingly important means of promoting and distributing tourist information. Destination websites have developed to market and promote local, regional, or national destinations(Blain, Levy, Ritchie, 2005; Palmer McCole, 2000).After introducing first travel websites in the mid-1990s (Blain, et al., 2005), gaining these benefits were expected including: increasing market share, absorbing new customers, retaining more customers and increasing customer satisfaction (Sussmann Baker, 1996). Destination websites have been and continue to be challenged online particularly with regard to their level of sophistication, quality of websites, diversity of travel websites, as well as online marketing and promotion (Hudson Lang, 2002). The result of a study done by Choi, Wong and Fesenmaier (2006) revealed that design of destination websites, promotional strategies and customer relationship management programs have effects on success of web-marketing strategies. Tourism websites use online marketing in different capacities. For instance ,Hudson and Lang(2002) stated however ease of use factor that enables visitors navigate quickly through websites ,has noticed only in few tourism website designs. Another example is that some destination websites are still use elementary level of website features, without style and elegance , displaying information in a brochure-like mode, and low level of interaction ( Wang Fesenmaier, 2006). For instance destination websites should have deep information mostly regarding to attractions, shopping, restaurants, accommodation, and directions. It is worth considering that some tourism websites have advanced and effective features compare with their competitors. Interactivity , personalization, e-commerce related capabilities , and recommendation capabilities are some ways to increase the level of sophistication of travel websites (Wang Fesenmaier,2006). Furthermore, the content of tourism destination websites is particularly important because it directly influences the perceived image of the destination and creates a virtual experience for the consumer (Cooper 2002, p. 157). When visitors are new to the website and destination, experience and judgments made from surfing the website influence the overall image of the destination and the decision making process of whether or not to travel to the destination. If the destination image portrayed on the website is not satisfactory or the website is not well-designed and contains insufficient information, travellers are less likely to form a good impression towards a destination which, in turn, negatively influences the decision making process. There is a relationship between a positive experience and judgment formed through interaction with the destinaqtion website and actual visiting (Bar, Neta, Linz, 2006; Borkenau Liebler, 1992; Kenny, Horner, Kashy, Chu, 1992; Zebrowitz Collins, 1997). For example Wu (2010) analyzed 61 local tourism government websites in China and evaluated the effectiveness of the local tourism e-government with content analysis from the following aspects: website usage, administrative agencies, administration affairs, information service, administration service online and website design. The research suggested some improvements for the tourism government including: providing electronic map, connect telephone and multi media for download, building bbs or forum for advice, improving declare online for tourism practitioners and sett ing up feedback mechanism, making the website more attractive to enhance the usage efficiency. Website design It is important to indentify which factors lead to the success of a website. Web design is a key factor for the website success (Flavian, Gurrea, Orà ºs, 2009) and it is necessary for companies to compete in the extremely competitive World Wide Web (Liang Lai, 2002; Ranganathan Ganapathy, 2002; Tan Wei, 2007). The website designing has been studied from different points of view(Childers, Carr, Peck, Carson, 2001; Hoque Lohse, 1999; S. Kim Stoel, 2004; Liang Lai, 2002).Web designing is the process of creating an artefact with structure of form which is planned, artistic, purposeful, and useful(cato 2001 ,p.3). A successful website is the attractive, trustworthy, dependable, and reliable for customers (Liu Arnett, 2000). From a consumer point of view , all these characteristics should be considered in website designing in order to increase online visits or purchase intensions (cato 2001). Following this concept Flavian (2009) did a research to identify website aspects that in fluence users perceptions and behaviours from a marketing point of view .An extensive literature review was developed emphasising the special role that web design could play in the interaction user-interface. Besides, the methodology related to benchmarking allows firms to know the best practices and to learn some key lessons for developing their business online. The research proposed a guidelines for the development of successful e-commerce websites. Appearance ,Navigation, Content and Shopping process are the key aspects that shoud be considered in order to improve e-commerce websites. In the guidelines some tools have introduced for each aspect . Guidelines are basis for development of websites but some website designers without considering visitors needs , only notice to challenges of technology, designing sophisticated websites (Zhang 2005). Industry experts and consultants have proposed different frameworks and guidelines for designing commercial websites , but there is no uni fied view on its key characteristics .The key characteristics of commercial websites can be divided to design and content. Information, features and offering services by website consist content, while the way of presenting content to customers refers to website design(Huizingh, 2000). Buying process can be divided to two stages: information evaluation and information search. Purchase decision process is affected by the content of website. The website information should be sufficient for decision making, but not too much , resulting in information overload (Taylor Joudrey, 2004). Users should be allowed locate and select merchandise that best satisfies their needs. Not only information content but also navigation tools influences the usefulness of websites. Navigation toolslike search engines help users to locate merchandise and related information in a website (Krug, 2005).For example users of Cdnow.com can search based on the song title, album title and artist name. Before final purchase decision , consumers tend to evaluate of alternatives. Online shopping creates the opportunity to comparison of alternatives. Decision aids have positive influence on online purchase decisions .Some websites like Excite and My Simon offer decision aids , helping users for making product-price comparisons. For instance in Dells web site (www.dell.com) , consumer custom build a computer and compare prices for different computer configurations. Another example is Priceline website which offers calender as a decision aid. Decision aids can be useful in tourism destination websites. For instance destination website n can offer tools for trip-price comparisons based on different accommodations etc. Another significant different between traditional retailing and online selling is related to the extent of interaction between customer and seller. Commercial websites should serve electronic interactivity by means of email and frequently asked questions (FAQs),answering qu estions about products and services or payment. However consumers visit websites with FAQ more than websites without it, FAQ section and interactive email are not seen in many websites. Traditional FAQ sections helped users a little ,offering no assistance and information), flexible interactioninterface, etc(Yang, 2009). Despite of internet technical developments Such as electronic signatures ,Security of the transactions is one of the common concern in online shopping . Since perceived security have direct effect on online buying intention , some commercial websites offer telephonic transactions or checks and individual accounts (Grabner-Kraeuter, 2002). As it mentioned above website design affects on attracting , sustaining and retaining the interest of a customer at a site. The design have the same importance that content have. Ease of navigation, page download time and improving the visual appeal of websites by using multimedia are the principals should take into consideration for website designing. Out of these factors , ease of the navigation is the most important one(Srikant Yang, 2001).Today websites are becoming more complex and users have difficulties to find desired information, spending too much time ,surfing webs(Kilfoil, et al.). To reduce the amount of irrelevant information and infor mation overload , the common used tool is site map. The website information structure is defined by map, helping users to adjust the scope of their search. Some websites offer personalized sitemap which helps visitors navigation (Toolan Kusmerick, 2002). The other tool that websites can add to help users finding information is search toolbar. Despite the popularity of search toolbars, irrelevant and not sufficient information may be resulted(Han Kamber, 2006). The third solution to prevent overload and unwanted information is intelligent navigation aid tools, dividing to recommendation systems and adaptive website techniques . Some recommendation systems are collaborative filtering, content-based recommenders, utility-based recommenders, knowledge based recommenders, and demographic recommenders (Guttman, Moukas, Maes, 1998; Rich, 1979; Towle Quinn, 2000). Other one is adaptive website.The word adaptive refers to the ability of the website or tool to change its behavior based on the way it is used(Schafer, Konstan, Riedi, 1999).Two ways for building adaptive websites are: improving the website design as a whole or providing personalized navigation aid for individual visitors (Spiliopoulou Pohle, 2001). In the past information quality or usability have been considered as the most influential aspect of tourism websites for perusing visitors but now new strategies are needed to use website as a persuasive tool (H. Kim Fesenmaier, 2008). Figure 2.4 shows the progress of technology design(Fogg, et al., 2002). Foggs (2002) noted that it is important to understand how persuasive design of destination websites can be used to support conversion rates (converting site viewers to site users and moderate users to heavy users)and to create favorable images of destinations. The website that successfully persuade travel information searchers elicit a click-though (the desired outcome), which gives the website a second opportunity to interact with the searcher . When they first view the websites homepage, searchers automatically evaluate the website in terms of relevance and usefulness to their trip planning task. Make Technology Persuasive Make Technology Usable Make Technology Functional Figure 2.4 Progress of Technology Design Persuasion is the principal role of destination websites and it is important to understand how to use website design to create favorable images of destination and convert more site viewers to customers .Design of the website can increase persuasiveness in order to influence Internet users beliefs, perceptions, and attitudes in the manner desired by Internet marketers (Fogg, et al., 2001). Zhang and von Dran (2002)(P. Zhang von Dran, 2002) extended Herzbergs dual structure model to an online context to investigate hygiene andmotivating factors in Web design. In accordance with Herzberg, Zhang and von Dran(2002) argued that websites should necessarily include hygiene factors to avoid user dissatisfaction, while motivating factors can be employed on an added-value basis to optimize user satisfaction and enjoyment. And collection), while additional features like credibility, fun/entertainment, visual attractiveness, multimedia, etc are persuasive factors since they enhance the experienc e affectively. Websites should always incorporate hygiene factors like like informativeness and usability, while additional elements (trustworthiness, inspiration, involvement, and reciprocity) of destination websites should be considered persuasive variables(Y. Zhang Hiltz, 2003). By contrast, good examples of a motivating factor are, multimedia features (virtual tour, podcast, etc.) that enhance website visitors satisfaction with their experience and motivate their return to the site. The absence of these features would not necessarily lead to dissatisfaction with the website, as long as hygiene factors are provided (Zhang 2000). Kim (2008) studied the persuasive design of destination websites, proposing a conceptual model of first impression formation toward tourism destination websites .The influence of informativeness, usability, inspiration, involvement ,trustworthiness and reciprocity on tourists first impression were analyzed in this study. In the other word the purpose of the study was to investigate what persuasive design characteristics influence the formation of first impression toward destination websites. Result showed that informativeness is the most effective factor Perceived Persuasiveness. Destination websites must be informative and useful. In most cases, trip planners, however, tend to infer anticipated quality of information through website design. Thus, design of destination websites must be supportive for the contents. Certainly, informativeness must be conveyed, but a website that does not create a favourable impression at the beginning is typically not given a further chance to demonstr ate its value. informativeness, inspiration and involvement have direct effects on a first impression, and impression is directly related to an intention to use the website for trip planning. These results suggest that the Limited Completion Group of trip planners is more influenced by the visual attractiveness of Web design and their choice of website is accordingly based on the extent of a destination websites purely aesthetic appeal. In contrast, the Full Completion Group of trip planners is more likely to be influenced by the utility of destination websites. In other words, the more functional benefits the websites seem to provide, the more favorable their impression will be. 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