Charles Edmund Cullen The Most Prolific Serial Killer

Charles Edmund Cullen is best known as the most prolific serial killer in all of New Jersey history due to his high kill count and method of killing his victims. Cullen worked as a nurse in 10 hospitals over 16 years where he murdered 29 to 45 of his patients. Cullen killed his victims by giving them medications that would cause them to lethally overdose and die. Cullen pleaded guilty for the deaths of 22 of his patients in New Jersey, to which he was sentenced to 11 consecutive life terms on March 1st, 2006. Cullen was also sentenced to 7 life terms in prison for the seven murders in Pennsylvania. Cullen is also known as,†The Angel of Death† because of his motives of wanting to end his patients suffering. Charles Edmund Cullen was born in West Orange, New Jersey, where he was the youngest of eight children. His family were deeply religious Catholics, his father was a bus driver, and his mom stayed at home to care for the 8 children. Cullen’s father, Meme Cullen, r aped him and then died while Cullen was only an infant. In interviews, Cullen describes that his childhood was miserable. Cullen attempted suicide for the first time at age 9 by drinking chemicals he had taken from a chemistry set. Throughout his life, he had attempted suicide 20 times, and when he started working as a nurse, he had often fantasized about stealing some of the hospital’s medication, and committing suicide with them. Cullen even had to be rushed to a hospital to have a major head surgery when he

The Suez War or Crisis of 1956 - 1016 Words

The Suez War or Crisis of 1956 was a geopolitical conflict between Egypt with Israel, Great Britain, and France. Just War theory will be used to assess the â€Å"just† qualities of the British’s involvement in the war. Great Britain’s role in the war does not fit within any of the categories of being a just war in either â€Å"jus ad bellum† or in â€Å"jus in bello.† A â€Å"just war† can be justified if it brings peace to a region however; in this case, the Suez War was fought to retain the British’s colonial powers among other reasons. The Suez war began in 1956 when the President Gamal Abdel Nasser nationalized the Suez Canal. Due to the canal’s great importance to the British and they colluded with Israel and France to regain control of the canal. The Suez Canal was especially important to the British because it connected the Mediterranean and the Indian Ocean through the Red Sea. (Milner) This strategic location allowed them to trade and move across the world giving them control of their colonies. However, on July 26, 1956 President Nasser decided to nationalize the Suez Canal due to his anger at the British for withdrawing their loan offer to Egypt. (Milner) Consequently, the nationalization of the canal was a strategic move to lessen the British’s economic and political control of Egypt, which had lasted since 1882. Many Egyptians were unhappy with British’s occupation of their country so Nasser’s policies were popular in the Middle East. This was because the â€Å"expression of na tionalShow MoreRelatedLester B. Pearson and the Suez Canal Crisis1449 Words   |  6 PagesThe Suez crisis was a conflict that could have easily turned into a third World War. With a battle between the Israelis and Egyptians at Sinai, the British and French invasion of Egypt, and nuclear threats from the Soviet Union, all of the elements were present to escalate the conflict and pull other countries into the fray. Canada had no direct ties to the Suez crisis, in terms of control or economic interest. However, Canadian Secretary of State for Foreign Affairs, Lester B. Pearson, persuadedRead MoreThe United States Has Engaged In Numerous International1349 Words   |  6 PagesThe United States has engaged in numerous international interventions in the Middle East. The two major events that have shaped the politics of U.S. foreign policy, Israel, and the Arab states are the Suez Crisis of 1956 and the Six Day War of 1967. President Eisenhower and President Johnson each took different approaches while confronting these crises. The personalities, motives and predispositions of the Presidents and their circle of closest advisors explain how they shaped their policies andRead MoreThe 1956 Suez Crisis in Terms of U.S Involvement Essay1293 Words   |  6 PagesIn 1956, the United States, led by President Dwight Eisenhower, became self-enveloped in the Suez Canal Crisis involving Israel, Egypt, France, and Great Britain. The United States involvement in the Suez Canal Crisis not only resulted in an Egyptian and Soviet victory, but it also revealed that the United States was capable of gambling in order to gain alliance with Egyptian President Gamal Abdel Nasser as a gateway into the Middle East. America, left utterly dismayed by its allies who plannedRead MoreBritish Control Over The Suez Canal1351 Words   |  6 Pagesorder to have control over the Suez Canal. The Suez Canal connected the British Empire in the west to India in the east, making it significant trade route for Britain to control. During the Cold War, Egypt became an area of great tension, challenging British control over the canal. There was an increase of nationalism, along with the rise of Gamal Abdel Nasser to power. His rise to power lead to the Suez Canal Crisis and Egypt’s independence from Britain in 1956. The Arab Spring began in TunisiaRead MoreThe Role Of The Great Power Involvement In The Middle East895 Words   |  4 PagesPower involvement in the Middle East politics often creates and contributes to more conflicts and wars. The Middle East, a region described by Victor Israelyan as ‘one of sharp confrontation between the two superpowers unavoidably fell victim to such pressures. As forms of involvement, the great powers support each respected ally with weapons, troops and even intelligence report, as demonstrated in 1967 war. History has provided us a lesson about great power involvement in the Middle East. It is thatRead MoreThe Suez Crisis: The Sun Sets on the Days of Empire1009 Words   |  4 PagesThe Suez Crisis: The Sun sets on the days of Empire. In the latter half of the 20th century, and following on from the international changes wrought by the Second World War, the old imperialist nations began to realise that the world had changed and that they were no longer global powers. In 1922, Oswald Spengler wrote that the rise of nations and cultures is inevitably followed by their eclipse. Ironically for Britain, victory in World War Two perhaps masked this for a while, and it was not untilRead MoreEssay about The Establishment of the United Nations Emergency Force705 Words   |  3 PagesNovember , 1956 that 57 UN states voted in favor of Lester Pearson’s idea of establishing a large scale peacekeeping force. 1 This large scale peacekeeping force would be known as the United Nations Emergency Force ( UNEF) and would be responsible to securing an end to the Suez Crisis. The idea was for the British,French and Israeli forces to withdraw from the canal and the UNEF would remain in the canal area stabilizing the situation. 2 The UNEF was responsible for looking after the Suez Canal, facilitatingRead MoreHistory Of Westminster Students At Model United Nations723 Words   |  3 PagesCouncils of 1994 and 1956, which are designed to let delegates debate the issues of that particular year. In the contemporary Security Council, Senior Marissa Miller and Junior Megan Beaule represented the Trump Administration and debated a wide variety of issues which included a mock crisis between the United States and Iran. The council debated the ongoing war in Yemen between the Houthi rebels and the Yemeni government which is backed by Saudi Arabia, as well as the current crisis between North KoreaRead MoreWhat Happened during the Suez Crisis2104 Words   |  9 Pages 4. In what ways can the Suez Crisis be seen as a conflict between nationalism and imperialism? The Suez Crisis was an incident that first commenced on the 29th of October, 1956, in which Israeli military forces entered the Sinai Peninsular and attacked Egyptian positions, driving them back. By the next day, Israeli forces had reached the Suez Canal, after taking a majority of the Sinai Peninsular. (Best, Hanhimaki, Maiolo Schulze, 2008, p.432). Britain and France then both issuedRead MoreThe British Position s Position On The Morality Continuum1442 Words   |  6 Pages A major difference between 1956 and the 1930s was the British position’s position on the morality continuum. The Anti-Appeasement position championed by Churchill during the 1930s had aged very well. By 1956 the horrors of world war two were still fresh memories for all adult Britons and Churchill’s historical writings seemed to cement this view. At a time when the evils of imperialism were becoming more apparent and resented a great deal of British pride was sourced from standing up to fascism

Hospitality Enterprise Managed By The Chef â€Myassignmenthelp.Com

Question: Discuss About The Hospitality Enterprise Managed By The Chef? Answer: Introduction Hilton Hotel is one of the famous hotels in Sydney with its high end restaurants. Hilton Hotel has dining restaurants for its customers and it provides great quality service. This paper will analyze the interview of an executive chef of the hotel. The restaurant is famous for its various famous dishes which are available at an affordable price to the customers. The chef manages both the front house of operation and back house of operation. There must be proper communication between the front house and the back house which has to be managed by the chef. It is also important to analyze the cost of operation so that it will benefit both the management and the customers. The customers must be provided better service at an affordable cost (Karatepe et al. 2014). Analysis of the Interview Findings An executive chef of Hilton hotel will build the reputation for the hotel by maintaining by managing, developing and training the team members of the kitchen. The chef manages the kitchen brigades and provide them necessary training. Hilton is one of the leading hospitality company which is operating globally. The chef has the ability to implement new plans and bring changes in the food so that customers will be attracted to try out new cuisines (Molina-Azorn et al 2015). An executive chef of Hilton hotel also tries to bring innovative ideas so that it yields profit oriented results to the hotel. The chef is able to convince others and should possess excellent cooking skills so that it becomes easy for his colleagues to admire him or her (Sachs et al. 2014). Moreover, the chef can also confront various challenges and work co-operatively in the group. The chef is also able to fulfill the demands of the customers and provide them the right cuisines of their choice. The chef also mentio ned that he frequently visits the customers and ask them about the feedback and tastes so that they can bring improvement and change the taste of the food (Benavides-Velasco et al. 2014). Maintaining the cost control of front of house operation Front of house operation refers to that part of the restaurant where all the staffs works especially outside the kitchen. This is generally the public area of the restaurant.The chef has mentioned that to maintain and attain profitability, it is important that the restaurants can generate the food costs between 28% and 35% without hampering the quality. The food cost can affect the bottom line of the business if it is too high. The chef has also mentioned that it is important to prepare the menu in such a way so that it can be easily altered. The chef has mentioned that they must also know the options or the alternatives which are available so as to satisfy the customers. They always try to provide the customers related or alternative cuisines so that the customers do not get disappointed (Nieves and Segarra-Ciprs 2015). Maintaining the cost control in back of house operation Back of house operation includes that part of the restaurant which is not visible to the public. It involves the kitchen and the storage room in the restaurant. The chef has mentioned that it is necessary to streamline the waste reduction. They always use written recipes so that the proportion or the amount of spices or seasonings is proper. Moreover, the chef has also mentioned the importance of weekly inventories so as to keep a track of the food that is wasted and adjust the inventory accordingly. This has also helped them in identifying the losses of the restaurants and improving the order process. The executive chef also has to manage the other kitchen staffs and take important decisions. They also have to bear the responsibility to preparing special menus for festival seasons. The chef also has to take care of various administrative tasks and hire the kitchen staff according to the specialization (Ali and Amin 2014). Financial cost control methods used in daily business operation The food and beverage establishments involve huge processes which are associated with receiving, storing, purchasing the raw materials. The chef has mentioned that at each stage of operation, there are certain cost control measures which will help in mitigating the problems. The chef has highlighted the role of standards which is vital and necessary to make comparisons or judgments. Maintaining standard and quality of the food is the vital responsibility of the chef. Moreover, there must be certain standard procedures which are necessary for preparation of the food items within limited cost. Several steps must also be taken to improve and maintain hygiene conditions. Proper training is provided so that it becomes easier for all the employees to understand their duties. The most important aspect of cost control which has to be followed by the chef is to prepare the operation budget which will help in giving a forecast of the sales activities and the overall business volume (Gin Choi, Kwon and Kim 2013). Evaluation of the findings and its effectiveness in managing food service operation It has been found that the executive chef of Hilton hotel has tried to maintain cordial relation with the employees as well as the customers. The chef has overcome the various challenges and provided quality food to the customers. As this industry is facing steep competition with its other competitors, it is necessary for the chef to maintain the quality of the food in an affordable price. It has been found that the main role of executive chef is to implement new ideas and plans so that it will improve the business of the hotel. As the head of the kitchen, the chef must also monitor the activities of the employees so that they provide the necessary training to the employees and thus it will help in improving their business as well as customer satisfaction (Jani and Han, 2014). The chef must also take care of various kinds of administrative tasks. There must be mutual trust and respect among the employees so that they can provide the best services with quality food to their customers. It has also been found that the chef must prepare the menu in such a way so that it can be easily altered if any particular item is not available. It is also important to track and manage the inventory cost so as to control and reduce the food wastage. The chef can also raw materials on credit so as to reduce costs. To stay in competition with its competitors, it is necessary to change the menu of the restaurant and include their traditional cuisines in festive seasons. The executive chef must take care that the kitchen brigades serves food to the customers at an appropriated time. If they do not do that, it is the duty and responsibility to look into the matter and solve the problem. Emphasis must also be provided to cost control materials (Saleem and Raja 2014). There are certain cost control measures which are to be taken by the management as well as the executive chef. This will help in improving the quality as well as standard of the food. Moreover, direct interaction with the customers will help the chef in knowing their demands and thus it will help the hotel in improving the performance. The back house cost control measures will the chef in identifying the losses of the restaurants and improving the order process. The chef must also prepare the menu in such a way so that it can be easily altered. The chef has mentioned that they must also know the options or the alternatives which are available so as to satisfy the customers. It is also the responsibility of the chef to take care of reduction of wastage of food. The food must be provided in proper quantity so that people do not waste it. Thus, it is important that an executive chef carries out all the duties in a responsible manner ((Leung et al.2015). Reference List Ali, F. and Amin, M., 2014. The influence of physical environment on emotions, customer satisfaction and behavioural intentions in Chinese resort hotel industry.Journal for Global Business Advancement,7(3), pp.249-266. Benavides-Velasco, C.A., Quintana-Garca, C. and Marchante-Lara, M., 2014. Total quality management, corporate social responsibility and performance in the hotel industry.International Journal of Hospitality Management,41, pp.77-87. Gin Choi, Y., Kwon, J. and Kim, W., 2013. Effects of attitudes vs experience of workplace fun on employee behaviors: Focused on Generation Y in the hospitality industry.International Journal of Contemporary Hospitality Management,25(3), pp.410-427. Jani, D. and Han, H., 2014. Personality, satisfaction, image, ambience, and loyalty: Testing their relationships in the hotel industry.International Journal of Hospitality Management,37, pp.11-20. Karatepe, O.M., Beirami, E., Bouzari, M. and Safavi, H.P., 2014. Does work engagement mediate the effects of challenge stressors on job outcomes? Evidence from the hotel industry.International Journal of Hospitality Management,36, pp.14-22. Leung, X.Y., Bai, B. and Stahura, K.A., 2015. The marketing effectiveness of social media in the hotel industry: A comparison of Facebook and Twitter.Journal of Hospitality Tourism Research,39(2), pp.147-169. Molina-Azorn, J.F., Tar, J.J., Pereira-Moliner, J., Lpez-Gamero, M.D. and Pertusa-Ortega, E.M., 2015. The effects of quality and environmental management on competitive advantage: A mixed methods study in the hotel industry.Tourism Management,50, pp.41-54. Nieves, J. and Segarra-Ciprs, M., 2015. Management innovation in the hotel industry.Tourism Management,46, pp.51-58. Sachs, C., Allen, P., Terman, A.R., Hayden, J. and Hatcher, C., 2014. Front and back of the house: Socio-spatial inequalities in food work.Agriculture and Human Values,31(1), pp.3-17. Saleem, H. and Raja, N.S., 2014. The impact of service quality on customer satisfaction, customer loyalty and brand image: Evidence from hotel industry of Pakistan.Middle-East Journal of Scientific Research,19(5), pp.706-711.