Definition and Examples of Linguicism

Linguicism is discrimination based on language or dialect: linguistically argued racism. Its also known as  linguistic discrimination.  The term was coined in the 1980s by linguist Tove Skutnabb-Kangas, who defined linguicism as ideologies and structures that are used to legitimate, effectuate and reproduce an unequal division of power and resources between groups which are defined on the basis of language. Examples and Observations English linguistic imperialism is one sub-type of linguicism. Linguistic imperialism on the part of the speakers of any language exemplifies linguicism. Linguicism may be in operation simultaneously with sexism, racism, or classism, but linguicism refers exclusively to ideologies and structures where language is the means for effecting or maintaining an unequal allocation of power and resources. This could apply, for instance, in a school in which the mother tongues of some children, from an immigrant or indigenous minority background, are ignored, and this has consequences for their learning. Linguicism is also in operation if a teacher stigmatizes the local dialect spoken by the children and this has consequences of a structural kind, that is, there is an unequal division of power and resources as a result.(Robert Phillipson, Linguistic Imperialism. Oxford University Press, 1992)Systemic linguicism may appear whenever the official education framework impedes individuals belonging t o a particular language group in the exercise of rights enjoyed by other students. Moreover, discrimination may take place whenever the state without an objective and reasonable justification fails to treat differently persons whose linguistic situations are significantly different. On the other hand, a government that has no comprehensive data on the linguistic composition of the state population scarcely can provide evidence for the objectiveness of its language policy. . . .[F]undamentally, linguicism is a matter of depriving people of power and influence due to their language.(Pà ¤ivi Gynther, Beyond Systemic Discrimination. Martinus Nijhoff, 2007)Overt and Covert Linguicism- There are different forms of linguicism. Overt linguicism is exemplified by the prohibition of the use of particular languages for instruction. Covert linguicism is illustrated by de facto non use of certain languages as languages of instruction, even if their use is not explicitly forbidden.(William Velez , Race and Ethnicity in the United States: An Institutional Approach. Rowman and Littlefield, 1998)- Linguicism can be open (the agent does not try to hide it), conscious (the agent is aware of it), visible (it is easy for non-agents to detect), and actively action oriented (as opposed to merely attitudinal). Or it can be hidden, unconscious, invisible, and passive (lack of support rather than active opposition), typical of later phases in the development of minority education.(Tove Skutnabb-Kangas, Linguistic Genocide in Education, or Worldwide Diversity and Human Rights? Lawrence Erlbaum, 2000)Promotion of Prestige Varieties of English[I]n English teaching, varieties deemed more native-like are promoted as more prestigious for learners while localized varieties are stigmatized and suppressed (see Heller and Martin-Jones 2001). For example, in many post-colonial countries like Sri Lanka, Hong Kong, and India, schools insist on teaching British or American English. The varieties use d in everyday life, such as Sri Lankan, Chinese, or Indian English are censored from classroom use.(Suresh Canagarajah and Selim Ben Said, Linguistic Imperialism. The Routledge Handbook of Applied Linguistics, ed. by James Simpson. Routledge, 2011) See also: Linguistic ImperialismAccent Prejudice  and  Dialect PrejudiceDrawlEnglish-Only MovementLanguage MythLanguage PlanningMultilingualismNative SpeakerismPrestige

The Problem Of Economics And Violence - 942 Words

Economics and violence can be seen as closely linked, due to the fact that in news stories today crime is usually associated with poverty. There is hardly a time when I read the news and the headline doesn’t include a story about an area of lower class people being neglected within their own state. When I think about economics the first thing that comes to mind is poverty and inequality. All around the world disparities between the rich and poor, even in the wealthiest of nations is rising quickly. More people are finding it difficult to support their families as well as maintain a steady paying job. Structural violence has a major role in economics when it comes to lower class people feeling under represented by their government officials due to their socio-economic statuses, and access to healthy living. They have no self-determination. The reading points out how â€Å"the poor tend to have very little to say in government decision making, which generally takes place on beh alf of the wealthy and powerful† (453 Barash Webel). One key aspect of structural violence is that it is often hard to see. In states a lot of things are overlooked because everything on the outside looks great. Even more difficult than identifying structural violence is assigning culpability. When people do not have access to the proper medicines whom do you blame? This often times leads to death. According to Jeong, â€Å"the world is divided by income gaps between the rich and the poor† (87). This gap hasShow MoreRelatedDomestic Violence1670 Words   |  7 Pages2, 2010 Domestic Violence While unemployment rates are increasing, the rise of domestic violence and stress continue to emerge. Due to the economic downturn, domestic violence precedes increasing crime rates. 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Business Operation in a Restaurant

Question: Write a well presented report for the above outlining the business operation. Provide three recommendations that are well substantiated with journal literature and referenced correctly. (You may use the reasons/justifications above or use your own that supports this change). Answer: A general business operation in a restaurant industry involves cuisine prepared according to the customer needs, delivery, dining facilities, food quality, time taken for delivery and allover customer experience is taken care off. According to Grub Hub , an online company famous for food ordering states that the restaurants which uses the online-ordering service were able to properly grow their online ordered takeout revenue after using this by an average of 30%. However, according to this survey sometimes, one in five doubled their takeout revenue. Its well documented that there is a correlation between ease of implementing online ordering and changing consumer behavior. Because of being digitally accessible nowadays is more important than ever for restaurant success. As per GlobalWebIndex report, nowadays consumers are spending time online more than six hours a day. Because of this it's of no point of discussion that theNational Restaurant Association, 2015 reported that the availa bility of technology and various other options is an important factor for consumers while choosing a restaurant. This can be ascertained that for nearly one-third of all adults this can be considered(Arrigo, 2012). Above some reasons are some of the reasons which clarifies and gives substantial proof why being digitally accessible is important and critical for reaching out to these potential customers. Nowadays, even if a restaurant is present right around the corner, generally it's virtually invisible to people in case it's not easy to access online. In the era of busy schedules its very important for consumers to have more convenience and lets consider that its just one of the many benefits to online-ordering. According to Grub Hubs study, if technology was able to show that the complete order-processing time can be decreased by more than half, this might provide huge benefit to restaurants' finance and internal operations. Some random research shows that about 75% of orders placed on phone take more than a couple of minutes, and about 30% of the orders take longer than three to five minutes. Once we added and analyzed every 100 takeout orders received in each week, its actually saved the res taurants approximately 2.5 hours of workers time and hence considerably increasing revenues within same working hours. With customers entering their own information, online ordering can also improve accuracy(Brondoni, 2015). The restaurants showing the biggest benefit after moving to online ordering were smaller ones as they typically saw a sharp 50% increase in their takeout revenue. The number of opportunities for a customer to get the services can be drastically increased by introducing online ordering and the touch points for consumers can be increased drastically. Steps one can follow to increase number of orders and satisfied customers: Launch portals and apps for Online Ordering Updated and properly categorized menu with something for all. Give combination and customization options. Offer complete and timely deliveries. Lower prices ,discounts with various offers(Ciampi, 2007) The innovation of web requesting, while imperative, isn't really the worth which is included. Or maybe, it includes esteem by expanding the quantity of requests and clients that interface with an eatery. At first when the initial step is finished, there are heaps of improvements and enhancements that can occur. Time squares with cash in any business and it's entirely essential to deal with the field workforce here in this focused environment which can be confused. Opportune Deliveries and Efficient Drivers are complimentary to each other. It is hard to monitor every conveyance kid or driver and their whereabouts which thus brings about wastefulness and late conveyances(Corniani, 2002). Below are the ways by which a restaurant can optimize their revenues by increasing and regularize the number of orders: As cited by Harvard business review by Frances V. Fraie, Low delivery fee:Low delivery fee has a massive impact on the incoming number of people who will order from the restaurant. Generally, orders tend to tip more that have free delivery, so combined with a good or standard hourly based wage turns out to be better for drivers even if they aren't getting a standard/average fee per delivery. Also, according to small business review by Molly Thompson, correct Delivery boundaries: The periphery should bebig enough to cover and locate all the major areas or hot spots to easily operate consumer activity and small enough to ensure an exceptional service experience and maintaining appropriate food temperatures. Again, according to foodwolf, Delivery hours: The delivery timings that match customer demand.The delivery hours are at their peak in the evening and least in the morning as most of the people opt for deliveries in the evening with families as they work in the morning(Gallagher, 200 1). The ways to improve the delivery are all dependent on the location, area, requirement, accessibility, preference, customer type, population density and time of the week. All these points attribute in making the appropriate combination of services and food type to give an extra special importance to the customers. Customers feedback and reviews should be well treated and should be given space for improvements. There is a need for continuous evaluation and improvements which can help in not only generating revenues but build a brand altogether. According to an article Improving Customer Service in daily chron , additional options to improve delivery options is by removing paper menus from the restaurant tables and bringing on the Tablets which can prove to be fastest way to place order directly which in turn can be redirected to the cooks and the servers. By this way the table turns at restaurantsincreases. Generally, innovative restaurant app allows diners to place order quickly and w ithout the need to wait for the waiters. This definitely will though and through improve the speed of taking orders at restaurants. Therefore, the restaurant apps/online ordering portals are extremely useful for restaurateurs that can help in growing the business(Negri Clementi, 2007). The online ordering can help the employee management system or the customer management system. Below are the three suggestions which might help in improving business service: Train representatives in powerful client service systems, not simply in the legitimately required nourishment taking care of and security methodology. Urge them to think as far as client consideration, which goes past fundamental administration. The consideration idea incorporates such straightforward strides as looking at clients without flinching, grinning at them and welcome them instantly, and also measures, for example, expecting their needs: refilling water glasses before they're vacant or bringing additional napkins for clients who request muddled finger sustenance, for instance. Timing is another part of client consideration. Serve beverages and canaps quickly, minimize the time amongst courses and don't gather up dishes before the client has had room schedule-wise to complete her dinner. Fortify with workers that the way they present and handle themselves considers the eatery all in all. Build up and implement clear arrangements about clothing, hair and cosmetics, for instance - perfect and clean are the watchwords here. Advise them that being easygoing and well-disposed doesn't mean being excessively acquainted with clients. Keeping in mind the trust it is from time to time important, your server staff needs to know how to react to issues or protestations. In the event that a client's steak isn't sufficiently cooked, take it back and have it cooked somewhat more. On the off chance that a dinner is deferred or a request overlooked, promptly get the chief required with the client to offer a free supper, another sustenance decision or some other approach to make it right(Panetti, 2007). Watch your server staff associations with the clients. Recognize both territories for potential change and parts of the occupation the representative is taking care of well. Follow up with him to give productive criticism on his execution and note particular changes you need him to join, for example, seating female clients or proposing suitable decisions for youthful benefactors when there is no kids' menu advertised. Guarantee that your workers know your menu all around ok to have the capacity to bring up proper options for the individuals who notice dietary limitations. Acclaim those workers who are stepping without being told, or who reliably draw in emphatically with their clients(Sciarelli, 2008). Execute approach or procedural changes to enhance administration taking into account particular client remarks or your perceptions. On the off chance that clients gripe about to what extent it takes for their server to take their underlying beverage request, set up a standard that a server must welcome recently situated clients and take their beverage orders inside five minutes of their being situated. On the off chance that one cafe in a gathering requests a hors d'oeuvre or plate of mixed greens as her primary course, give her the alternative of having it served when it's prepared or held until the others are served their dishes. Train representatives to ask guardians' consent before giving little kids wafers or inflatables, or offering them dessert. These are some of the sug estions which might help in administering good customer oriented practices and can therefore help in amplifying revenues. A restaurant always works ahead with novelty and new ideas can therefore technologically and catering wise create a very good experience for the customer(Vallini, 2007). References Arrigo, E. (2012). Alliances, Open Innovation and Outside-in Management. Symphonya. Emerging Issues In Management, (1). https://dx.doi.org/10.4468/2012.2.05arrigo Brondoni, S. (2015). Product Design Management and Global Competition. Symphonya. Emerging Issues In Management, (1). https://dx.doi.org/10.4468/2015.2.02brondoni Ciampi, F. (2007). Management Consulting and Knowledge Creation. Symphonya. Emerging Issues In Management, (1). https://dx.doi.org/10.4468/2007.1.07ciampi Corniani, M. (2002). Demand Bubble Management. Symphonya. Emerging Issues In Management, (1). https://dx.doi.org/10.4468/2002.1.08corniani Gallagher, S. (2001). Addressing larger issues. Nursing Management (Springhouse), 32(10), 9. https://dx.doi.org/10.1097/00006247-200110000-00004 Gennari, F. (2010). Management Control in Global Mass Market Retailers. Symphonya. Emerging Issues In Management, (1). https://dx.doi.org/10.4468/2010.1.06gennari Narayan Biswal, B. (2016). Ethical Issues in School Educational Management. IIE, 4(1), 29-36. https://dx.doi.org/10.15415/iie.2016.41003 Nava, R. (2007). Evolution of Management Consulting in Italy. Symphonya. Emerging Issues In Management, (1). https://dx.doi.org/10.4468/2007.1.08nava Negri Clementi, A. (2007). Management Consulting Boutiques and Global Markets. Symphonya. Emerging Issues In Management, (1). https://dx.doi.org/10.4468/2007.1.06negriclementi Panetti, M. (2007). Emerging Issues in Global Management Consulting. The Roland Berger Case. Symphonya. Emerging Issues In Management, (1). https://dx.doi.org/10.4468/2007.1.09panetti Sciarelli, M. (2008). Resource-Based Theory and Market-Driven Management. Symphonya. Emerging Issues In Management, (2). https://dx.doi.org/10.4468/2008.2.06sciarelli Vallini, C. (2007). Ethics in Management Consulting. Symphonya. Emerging Issues In Management, (1). https://dx.doi.org/10.4468/2007.1.04vallini