Part 1:
Romeo and Juliet explores the theme of hatred as much as it does the theme of love.
How are the two themes presented in the text? How do they relate to each other?
**Include info on specific Acts/Scenes.
Part 2:
How do the settings in Wuthering Heights reflect elements of the Gothic genre in literature?
Focus your analysis on a particular scene, using specific passage(s) from the novel.
Sample Solution
Procedure maps give an outline of the arrangement of all procedure exercises and errands associated with the making of an item or in the conveyance of a help (Heinrich, Henneberger, Leist and Zellner 2009). For supervisors and leaders, process maps give an approach to breaking down and surveying the administration conveyance process (Kubiak 2007). In connection, O’Donnell and O’Donnell (2008) noticed that procedure maps helps directors and leaders by putting interrelating frameworks into point of view and demonstrating how each assignment, framework, and colleagues relates in a way that is straightforward. This paper subtleties the procedure map for offering types of assistance to clients in a normal eatery. What’s more, this paper talks about the design utilized for the procedure. Procedure Flow in the Restaurant The procedure stream for the café is appeared in Figure 1. The procedure begins when clients enter the eatery. Close to the passageway is the transitory holding zone where the secretary gets the names of the clients. A while later, clients are coordinated to the holding up territory where they will pause while the table is being readied. At that point, the assistant guides the clients to their table. When situated, the clients start to survey the menu and hangs tight for the server for the arrangement of the request. The server at that point takes the request and a while later affirms to the clients whether all requests were taken. At the point when the clients affirm the request, the server at that point submits the request on the request board, in any case request that the clients rehash the requests. The culinary expert at that point takes the request and audits it. In the event that there are no explanations to make, the gourmet expert continues to preparing the food, in any case call the consideration of the server to confirm the requests. In the wake of preparing the food, the gourmet specialist readies the food and spots it on the assigned region and rings the chime to call the consideration of the server. The server at that point gets the readied food and serves it to the clients. The clients at that point eat the food and therefore request the check. After a specific period, the server shows up with the check. The client at that point audits the check. On the off chance that there are no worries, the client takes care of the tab, in any case confirm the check to the server. In the wake of paying, the client at last leaves the eatery. Investigation of the Process Taking a gander at the components of the procedure map, the red ovals in the process map speak to the beginning and end of the procedure. The main red oval that is found in the process map flags the beginning of the procedure, while the last red oval shows the finish of the procedure. The green square shapes then again, speak to tasks or work exercises. Thusly, there are around 12 green square shapes in the process map, which show fundamental exercises or undertakings. In the interim, the yellow jewels flags a choice point, which includes investigation and counterchecking. In the process map for the eatery, there are three precious stones, in which the server, the gourmet expert, and clients direct assessment or counterchecking. Next, the purple triangles speak to sit times or deferral. In connection, there are five purple triangles, which sign inert occasions or holding up time all through the procedure. At last, the bolts speak to developments or transportation. Moving to the procedure time, each progression in the process expends a lot of time. For instance, it takes around 10 minutes before the clients are taken to their seats. Upon passage, the clients are held incidentally to permit the secretary to get their names, which takes around five minutes. A while later, the clients are again held briefly while the table is being readied, which takes again an additional five minutes. Taking a gander at different stages in the process map, gourmet expert’s cooking time and the clients’ eating time will in general be longest procedures. It takes the culinary expert around twenty minutes to prepare and set up the food. Thus, it takes the clients around 20 minutes to expend the food. Worth Stream Mapping A more intensive glance at the procedure would uncover that specific exercises and tasks in the process guide might be sorted as either esteem including or non-esteem including. The worth stream incorporates esteem including exercises that help in the making of the item or the conveyance of the administration (Jones 2002). Non-esteem including exercises specifically, alludes to specific exercises, for example, moving materials between two non-nearby workstations and sitting tight for administration, which by and large stretch the preparing time, increment the expenses, and by and large, increment client dissatisfaction (Collier and Evans 2007). In the process map for the eatery, stages in the process, for example, the client holding back to be situated, to put in the request, and to get the check are all non-esteem including exercises, which stretches the procedure time and trigger client disappointment. Thusly, these non-esteem including exercises establish around twenty minutes of the procedure time. For supervisors looking to smooth out the procedure, the reason for existing is to kill non-esteem including exercises in the process stream. The worth including and the non-esteem including exercises separated from the procedure guide might be appeared as follows: Worth Adding Activities Entertainer gets the name of the customers upon arriva Assistant guides clients to the table Clients audit menu Client places request Server submits request on request board Gourmet specialist takes request Gourmet specialist cooks and gets ready request Server gets request and serve food Clients eat the food Clients request check Server conveys the check Client pays the check Non-Value Adding Activities Clients stand by to be situated Clients stand by to put request Arranged food hangs tight for picku Client hangs tight for the check Client hangs tight for the change Design Pattern for the Process By and large, there are four significant format designs in planning process: item design, process design, bunch design, and the fixed position format (Collier and Evans 2007). Thusly, the eatery embraces the fixed position format, whereby assets and individuals important to offer the assistance are arranged in one physical area (Greasly 2009). For instance, the gourmet experts and the cooking types of gear are arranged in the kitchen where the food is prepared. So also, the secretary is arranged in the appearance territory, as she/he is liable for getting the visitor. As per Collier and Evans (2007), the fixed position design is fitting to support giving firms, for example, the eatery. In such manner, the current design example of the eatery might be viewed as proper. End Procedure maps mirror the undertakings and exercises engaged with making an item or conveying an assistance. Supervisors and chiefs in cafés for instance, could utilize process guides to dissect the administration procedure and in this manner decide methods of improving the procedure stream. All the more especially, directors could utilize esteem stream planning to distinguish esteem including just as non-esteem including exercises. On account of eateries for instance, exercises introduced as purple triangles in the process map, include inactive or holding up time. Subsequently, these are non-esteem including exercises that drag out the procedure and simultaneously trigger client dissatisfaction. In process smoothing out, chiefs look to dispose of these exercises. With respect to the design, the most regularly received format design in administration giving firms is the fixed position design, whereby assets and individuals important to offer the support are arranged in one physical area. References Collier, D and Evans, J 2007, Operations Management, Goods, Services, Value Chains. Cengage, New York. Greasly, A 2009, Operations Management second ed., John Wiley and Sons, New York. Heinrich, B, Henneberger, M, Leist, S and Zellner, G 2009, ‘The procedure map is an instrument to normalize forms: plan and application at a monetary specialist organization’, Information Systems and e-Business Management, vol. 7, no.1, pp. 81-103. Jones, M 2002, ‘Spilling ahead’, Works Management, vol. 55, no. 10, p. 25. Kubiak, T 2007, ‘Restoring the procedure map’, Quality Progress, vol. 40, no. 5, pp. 59-64. O’Donnel, B and O’Donnell, J 2008, ‘Your procedure guide to progress’, Dental Economics, vol. 98, no. 3, pp. 128-131.>
Procedure maps give an outline of the arrangement of all procedure exercises and errands associated with the making of an item or in the conveyance of a help (Heinrich, Henneberger, Leist and Zellner 2009). For supervisors and leaders, process maps give an approach to breaking down and surveying the administration conveyance process (Kubiak 2007). In connection, O’Donnell and O’Donnell (2008) noticed that procedure maps helps directors and leaders by putting interrelating frameworks into point of view and demonstrating how each assignment, framework, and colleagues relates in a way that is straightforward. This paper subtleties the procedure map for offering types of assistance to clients in a normal eatery. What’s more, this paper talks about the design utilized for the procedure. Procedure Flow in the Restaurant The procedure stream for the café is appeared in Figure 1. The procedure begins when clients enter the eatery. Close to the passageway is the transitory holding zone where the secretary gets the names of the clients. A while later, clients are coordinated to the holding up territory where they will pause while the table is being readied. At that point, the assistant guides the clients to their table. When situated, the clients start to survey the menu and hangs tight for the server for the arrangement of the request. The server at that point takes the request and a while later affirms to the clients whether all requests were taken. At the point when the clients affirm the request, the server at that point submits the request on the request board, in any case request that the clients rehash the requests. The culinary expert at that point takes the request and audits it. In the event that there are no explanations to make, the gourmet expert continues to preparing the food, in any case call the consideration of the server to confirm the requests. In the wake of preparing the food, the gourmet specialist readies the food and spots it on the assigned region and rings the chime to call the consideration of the server. The server at that point gets the readied food and serves it to the clients. The clients at that point eat the food and therefore request the check. After a specific period, the server shows up with the check. The client at that point audits the check. On the off chance that there are no worries, the client takes care of the tab, in any case confirm the check to the server. In the wake of paying, the client at last leaves the eatery. Investigation of the Process Taking a gander at the components of the procedure map, the red ovals in the process map speak to the beginning and end of the procedure. The main red oval that is found in the process map flags the beginning of the procedure, while the last red oval shows the finish of the procedure. The green square shapes then again, speak to tasks or work exercises. Thusly, there are around 12 green square shapes in the process map, which show fundamental exercises or undertakings. In the interim, the yellow jewels flags a choice point, which includes investigation and counterchecking. In the process map for the eatery, there are three precious stones, in which the server, the gourmet expert, and clients direct assessment or counterchecking. Next, the purple triangles speak to sit times or deferral. In connection, there are five purple triangles, which sign inert occasions or holding up time all through the procedure. At last, the bolts speak to developments or transportation. Moving to the procedure time, each progression in the process expends a lot of time. For instance, it takes around 10 minutes before the clients are taken to their seats. Upon passage, the clients are held incidentally to permit the secretary to get their names, which takes around five minutes. A while later, the clients are again held briefly while the table is being readied, which takes again an additional five minutes. Taking a gander at different stages in the process map, gourmet expert’s cooking time and the clients’ eating time will in general be longest procedures. It takes the culinary expert around twenty minutes to prepare and set up the food. Thus, it takes the clients around 20 minutes to expend the food. Worth Stream Mapping A more intensive glance at the procedure would uncover that specific exercises and tasks in the process guide might be sorted as either esteem including or non-esteem including. The worth stream incorporates esteem including exercises that help in the making of the item or the conveyance of the administration (Jones 2002). Non-esteem including exercises specifically, alludes to specific exercises, for example, moving materials between two non-nearby workstations and sitting tight for administration, which by and large stretch the preparing time, increment the expenses, and by and large, increment client dissatisfaction (Collier and Evans 2007). In the process map for the eatery, stages in the process, for example, the client holding back to be situated, to put in the request, and to get the check are all non-esteem including exercises, which stretches the procedure time and trigger client disappointment. Thusly, these non-esteem including exercises establish around twenty minutes of the procedure time. For supervisors looking to smooth out the procedure, the reason for existing is to kill non-esteem including exercises in the process stream. The worth including and the non-esteem including exercises separated from the procedure guide might be appeared as follows: Worth Adding Activities Entertainer gets the name of the customers upon arriva Assistant guides clients to the table Clients audit menu Client places request Server submits request on request board Gourmet specialist takes request Gourmet specialist cooks and gets ready request Server gets request and serve food Clients eat the food Clients request check Server conveys the check Client pays the check Non-Value Adding Activities Clients stand by to be situated Clients stand by to put request Arranged food hangs tight for picku Client hangs tight for the check Client hangs tight for the change Design Pattern for the Process By and large, there are four significant format designs in planning process: item design, process design, bunch design, and the fixed position format (Collier and Evans 2007). Thusly, the eatery embraces the fixed position format, whereby assets and individuals important to offer the assistance are arranged in one physical area (Greasly 2009). For instance, the gourmet experts and the cooking types of gear are arranged in the kitchen where the food is prepared. So also, the secretary is arranged in the appearance territory, as she/he is liable for getting the visitor. As per Collier and Evans (2007), the fixed position design is fitting to support giving firms, for example, the eatery. In such manner, the current design example of the eatery might be viewed as proper. End Procedure maps mirror the undertakings and exercises engaged with making an item or conveying an assistance. Supervisors and chiefs in cafés for instance, could utilize process guides to dissect the administration procedure and in this manner decide methods of improving the procedure stream. All the more especially, directors could utilize esteem stream planning to distinguish esteem including just as non-esteem including exercises. On account of eateries for instance, exercises introduced as purple triangles in the process map, include inactive or holding up time. Subsequently, these are non-esteem including exercises that drag out the procedure and simultaneously trigger client dissatisfaction. In process smoothing out, chiefs look to dispose of these exercises. With respect to the design, the most regularly received format design in administration giving firms is the fixed position design, whereby assets and individuals important to offer the support are arranged in one physical area. References Collier, D and Evans, J 2007, Operations Management, Goods, Services, Value Chains. Cengage, New York. Greasly, A 2009, Operations Management second ed., John Wiley and Sons, New York. Heinrich, B, Henneberger, M, Leist, S and Zellner, G 2009, ‘The procedure map is an instrument to normalize forms: plan and application at a monetary specialist organization’, Information Systems and e-Business Management, vol. 7, no.1, pp. 81-103. Jones, M 2002, ‘Spilling ahead’, Works Management, vol. 55, no. 10, p. 25. Kubiak, T 2007, ‘Restoring the procedure map’, Quality Progress, vol. 40, no. 5, pp. 59-64. O’Donnel, B and O’Donnell, J 2008, ‘Your procedure guide to progress’, Dental Economics, vol. 98, no. 3, pp. 128-131.>
