An Analysis on Community A US TV Deries - 2401 Words

An analysis on Community: A US TV series A. Critically discuss four or five of the main contexts surrounding and informing the product (e.g. how it might be understood with reference to politics, economics, society, technology, narrative, realism, ideology, postmodernism, identity, history, aesthetics, etc.) B.Define one of the critical contexts introduced on the block, and not previously discussed in the first section, and illustrate how it can inform the understanding and practice of the chosen media product. The purpose of my essay is to examine the how â€Å"Community† manipulates genre, and whether or not this show can be defined as a Sitcom. My aim is to take a look at the television series through its construction and the way in which Community plays with different genres. I will also examine the way conventional genres are not considered in this show, by looking at the use of intertextuality, the identity of the characters and the narrative of the show. To differentiate between the huge ranges of TV shows, viewers would usually make use of genre labels. Which helps them to identify each show. By doing this the viewer fulfils their viewer’s needs and preferences. Genres are normally defined through specific codes and conventions. These codes and conventions are agreed upon by the viewers and are used in practice by the film industry. Some of these codes and conventions are obvious through the titles and characters of TV shows. For example, a viewer that isShow MoreRelated Capitalism, Marketing, and the Insidious and Covert Co-optation of the Self6482 Words   |  26 Pagesco-optation seem more innocuous than its occurrence in the physical domain. However, consider the following corporate accomplishment, cited during the Avatars 97 conference in San Francisco: For the past two years, Fujitsu has been running an on-line 3D community called WorldsAway. WorldsAway has developed to the point where it is about to start making a pro fit off per-minute usage charges-an accomplishment quite rare in the field (ONLINE SOURCE, NO PAGE NUM). If your avatar, your self-image, becomes a covertRead MoreStrategic Marketing Management337596 Words   |  1351 PagesStrategic and marketing analysis 2 Marketing auditing and the analysis of capability 2.1 2.2 2.3 2.4 2.5 2.6 2.7 Learning objectives Introduction Reviewing marketing effectiveness The role of SWOT analysis Competitive advantage and the value chain Conducting effective audits Summary 3 Segmental, productivity and ratio analysis 3.1 3.2 3.3 3.4 3.5 3.6 3.7 3.8 3.9 3.10 3.11 3.12 Learning objectives Introduction The clarification of cost categories Marketing cost analysis: aims and methods An illustration

How The Amygdalas Emotional Function Can Affect Sufferers...

Review on How the Amygdala’s Emotional Function can Affect Sufferers of Post Traumatic Stress Disorder Post Traumatic Stress Disorder (PTSD) is a relevant common mental disorder as it may affect approximately 2-3% of the population at any point (Green, 2003). There are numerous literatures on how a capacious amount of traumatic stress can affect the function of the brain, as the remembrance of a traumatic experience can affect attention and memory in the present which may lead to present day harm (Van der Kolk, 2006). Approximately thirty percent of individuals can develop PTSD following a traumatic event, however, certain events have higher rates (such as rape) (Acierno et al., 1999, cited in Elzinger and Bremner,†¦show more content†¦Johnson et al (2012) claims that the pathology of PTSD, is the natural response of threat reaction is heightened and fails to decrease and thus becomes an issue to an individual’s psychological and physical well-being. This follows on from Van der Kolk (2006) who stated that regions in the brain that accesses the memory of an event also supports intense emotion which affects sensory and motor functions within the Central Nervous System (CNS). This literature suggests that although PTSD is classed as anxiety, it is the memory involvement in which causes the physical stress reaction. Praag (2004) theorised that a sufferer of PTSD cannot easily erase memories of a certain stressful trauma. This follows on from Liberzon et al’s (1999) study that the repetitious memory recall of a traumatic episode is a symptom of PTSD. This dysfunction of Memory involves certain brain regions, including the amygdaloidal complex and hippocampal formation. In Liberzon et al’s study on 11 control subjects and 14 combat veterans diagnosed with PTSD, placing them in stressful situations using a single photon emission computerized tomography (SPECT) machine found activation in the left amygdala on the PTSD sufferers but not with the control subjects. This suggests that the amygdala responds to unpleasant stimuli in individuals suffering with memories of a past traumatic episode. Other brain imaging studies have found a link between encoding

Commercial Cookery Commercial Retort Foods

Question: Discuss about the Commercial Cookery for Commercial Retort Foods. Answer: Part I: Plan Menus To Meet Customers And Businesss Needs My businesss current customer profile is one who prefers taking healthy foods. Most of them are on the recovering from leading unhealthy lives through taking junk foods. Most of them prefer taking a balanced diet and foods that will be of high benefit to their bodies at the end of day. Some of the sources of information that I used to determine the preferences were the foods mostly requested by the customers whenever they frequent the food eating place. The business service style is one that has a specific theme at every day of the week based on different ideas which acts as an attraction to the clients as they find different foods on the menu (ODea Hewson, 2015). The style of cuisine is through incorporating different ideas of cuisines from all over the world and the menu we develop is one that contains food easy to make and customers do not have to wait for long after they order. Part II: Develop Dishes for the Menu The Set Menu The set menu is a collection of the dishes within which the customers could choose from. They are all from a combination of health foods prepared under low heat and the use of shallow oil. This ensures that the natural tastes of foods are brought and the customer enjoys. The A la Carte Menu This menu contains the first breakfast and the second one as well as the option of taking brunch altogether. There is lunch, tea and dinner as well as a snack that one can take after the ma, tea and dinner as well as a snack that one can take after the main meal (Jeong et al, 2015). This is the meal that the customers can take at any time of the day. To ensure that they drop at any time of the day, there comes a glass of water which is free provided one makes the purchase. Table thote This menu contains a combination of the hot dishes that the restaurant serves making it a preference to most customers due to the combination of foods in the dishes. There are choices on the main course and it suits all the customers whether they are vegetarians or they take meat. The balance of the meat is a balanced diet. Part III: Cost Menus There are many other options that the customers could choose from as long as they make the healthy choice available from the restaurant (Hur et al, 2015). In a commercial setting, there should be available ingredients in case the customer requests for a special meal that may either take longer or shorter time to prepare. The cost menu for any customer depends on the combination of the foods that they need to take. Each meal has a different cost from the other. Part IV: Write Menu Content The A la Carte Menu First option$35 Meal: Baked camembert Drink: with red Bordeaux Dessert:French apple pie or tarte tatin Second option: $33 Meal: moules mariinieres Drink: white wine Dessert: cherries Third option: $30 Meal: Buckwheat crepes Drink: apple cider Dessert: ice cream Table thote Choice of the first course Toast and pate Carrot and cucumber soup Salty mushrooms Choice of main course Chips and fish Beef and rice with onion gravy Spinach, lamb piece and bananas Choice of sweet Ice cream Cocktail of any mixture Juice Orange pie Full table-$8 Main course with a sweet-$ 14 Part V: Evaluate Your Menus Success The success of the menu has been a positive one to report with the customers preference coming up every week. The changes in the menu on the weekly challenges have been the stepping stone in the success. There are more suggestions on what to add to the menu to make it more appealing to the customers. Standard table Standard recipe Card Standard Recipe Card Name of dish: Name of dish: Portion nos: Ref. Source: Ref. Source: Total cost: Total cost: Portion size: Portion cost: Portion cost: Sales price at 30% (Food Cost) Desired food cost% 20% Commodity Food cost% 30% item specification Weight kg/I/Unit Cost per kg/I/Unit in $ Actual cost camembert Bordeaux French apple pie or tarte tatin Baked Red French origin 1.5 2.0 3litres 100 200 100 $150 $.400 $300 moules mariinieres wine cherries Fried White red 3 3 5 50 60 80 150 180 400 Buckwheat crepes ciders ice cream Flavoured Apple flavour chocolate 2 3 1 50 100 200 100 300 200 References Jeong, D. U., Im, J., Kim, C. H., Kim, Y. K., Park, Y. J., Om, A. S. (2015). A Study on Fat Content in Commercial Retort Foods-Crude Fat, Saturated Fatty Acid and Trans Fatty Acid.Korean journal of food and cookery science,31(5), 652-659 . Hur, S. W., Ko, M. S., Kim, M. R., Lee, H. R., Chung, S. J., Cho, M. S. (2015). Physicochemical Characteristics and Sensory Properties of Commercial Mukeunji Products.Journal of the Korean Society of Food Science and Nutrition,44(5), 702-708. ODea, D., Hewson, K. (2015). The Culinary Uses of Eggs. Tzelepis, F., Paul, C. L., Wiggers, J., Kypri, K., Bonevski, B., McElduff, P., ... Campbell, E. (2015). Targeting multiple health risk behaviours among vocational education students using electronic feedback and online and telephone support: protocol for a cluster randomised trial.BMC public health,15(1), 1.