The Leadership Structure Of New Zealand Health Care System...

The leadership structure of New Zealand health care system has a slight modification. Later 2008, the twenty-one District Health Boards (DOB) that act as a consumer and supporter maintained in the population liable for health to ensure services are arranged effectively and efficiently for all New Zealand. District Health Board consist of seven elected members and four delegated by the Minister of Health (MOH). It requires to select board members, but the condition is to have two representatives from the Maori Party, the Manu Motuhake Party, which organized rigidly the well-being of the public and aiming for the transparency of expenses incurred in local health services and the administration be back to local communities. A complex system of governing bodies that work together with the Minister of Heath (with Cabinet and the government) provided by the National Health Board. Health Workforce New Zealand and other ministerial advisory committee. The roots of nursing history began in pre-European times, Maori are the healthy and energetic people. Very active and no idea about infectious diseases, even they are affected by it. Believing in spiritual and religious practices and using some medicinal plants is Maori rituals to fight for the viruses. During 1769-1901 is a health distressing year for New Zealand Maori. The arrival of James Cook in New Zealand brought the Maori people to a greater exposure to virulent diseases and no immunization to fight the viruses that cause theShow MoreRelatedLeadership Structure Of New Zealand Health Care System Essay1723 Words   |  7 PagesLeadership structure of New Zealand health care system has a slight modification. Later 2008, the twenty-one District Health Boards (DOB) that act as a consumer and supporter maintained for the population liable for health to ensure services are arrange effectively and efficiently for all New Zealand. District Health Board consist of seven elected members and four delegated by the Minister of Health (MOH). It requires to select board members, but the condition is to have two representative from MaoriRead MoreThe New Zealand Healthcare System1698 Words   |  7 PagesThe field of health care remains among the most significant study areas around the globe. Health care society ensures that every individual within the society is provided with the most efficient and effective health care, this will increase their ability to participate in the national building. New Zealand is among the nations that have put great efforts in providing high-quality health care to its citizens. The New Zealand healthcare system has gone through a number of significant changes for theRead MoreHistorical Development Of Healthcare Leadership Essay2170 Words   |  9 PagesHISTORICAL DEVELOPMENT OF HEALTHCARE LEADERSHIP IN NEW ZEALAND â€Å"A leader is best when people hardly know he exists, when his work is done, his aim fulfilled, they will say: We did it ourselves.† (Inkson and Kolb,) Throughout history, leadership has attracted the attention of many writers and induce much intellectual interest and debate. There is an extensive literature on generic leadership, but the leadership on Maori Leadership is scanty. Leadership has been reported as the presentation by a personRead MoreHealthcare Services And The New Zealand Health System Essay1836 Words   |  8 PagesDiscussion 2 Health System Hierarchy 2 Funding and Distribution Structure 3 Management Theories 5 Integrated Care 6 Conclusions 7 Executive Summary This report contains a description of the chosen organization which is the Geneva Healthcare and its importance in delivering health care services to the people. In addition, it provides an analysis of how this organization fits in New Zealand Health System nationally and regionally. The purpose of this report is to be familiar with to the New ZealandRead MoreThe Role Of District Health Boards In New Zealand1396 Words   |  6 PagesHealthcare in New Zealand is delivered by various network of organizations and people themselves. Each network within a community has a specific role to play to achieve better healthcare for all New Zealanders. Healthcare in New Zealand has recently transformed from market based structures to community focused District Health Boards(DHBs). District Health Boards (DHBs) in New Zealand are organisations established by the New Zealand Public Health and Disability Act 2000, responsible for ensuringRead MoreThe Organization Of Shine And Its History And Abou t Public Health Association Essay1487 Words   |  6 Pagesand its history and about Public Health Association in New Zealand and also how they work as an organization here in New Zealand. It is important because they both working in different ways like for Shine they help thousands of adult and child victims of abuse, family violence and any kind of domestic abuse and they also have training for professional to effectively intervene and give support to those victims of abuse while on the other hand is the Public Health Association which is a voluntary associationRead MoreMarketing Plan For A New Zealand Essay1450 Words   |  6 Pagesunmistakable section for alcoholic things. It is the most understood general store in New Zealand as it is having the most essential number of stores and beginning gives the best organizations in whole over New Zealand. The principle initiation was open in 1981 in Christchurch by Rattrays Wholesale Assembling, starting now and into the foreseeable future various stores were opened, till now it is having 175 stores in New Zealand. The total stores are directed by 10 domain manager having 5 in the north andRead MoreMarketing Plan For New Zealand Essay1451 Words   |  6 Pagesunmistakable section for alcoholic things. It is the most understood general store in New Zealand as it is having the most essential number of stores and beginning gives the best organizations in whole over New Zealand. The principle initiation was open in 1981 in Christchurch by Rattrays Wholesale Assembling, starting now and into the foreseeable future various stores were opened, till now it is having 175 stores in New Zealand. The total stores are directed by 10 domain manager having 5 in the north andRead MoreLeading A Team Into Change1629 Words   |  7 Pagesinto their homes. Our company have just secured a new contract from the Ministry of Health and needs to widen the scope of its services. As of the moment, we have 12 staff and the management advised me that we can employ 8 more staff. Therefore, I need to decide the health care services and the qualities of the new employees that we will hire. This paper will tackle about leading a team into change. Rehabilitation as defined by World Health Organization (2014) is a process aimed at enablingRead MoreThe Strengths And Weakness Of Clinical Governance Essay1078 Words   |  5 Pagescontemporary health service delivery of New Zealand is discussed with its brief history. Writer has also differentiated the between governance and management which is very important to add in this paper. All these topics are supported by latest academic literature and are written in a scholarly manner. 2.0 Governance In health sector, Governance refers to a broad area of rule-making and decision making functions to attain the objectives of national health policies which covers the health universally

Obesity A Growing Problem - 1658 Words

Running head: Obesity JoAnne DuBois Pima Medical Institute Abstract Obesity continues to be a growing problem in the U.S. with diet and lifestyle as two major contributors. Americans are becoming less active and eating more unhealthy foods that are easily accessible. Diet and lifestyle seems to be the more obvious causes for obesity, but there are many different factors that play a role in the continuing rise of this epidemic. Other factors include: environment, inactivity, genetics, socioeconomics, stress, medications, and illness such as hypothyroidism. Obesity may cause life threatening health risks such as heart disease, stroke, diabetes,†¦show more content†¦The second method is by measuring their waist circumference. A waist circumference of 35† or greater for women and 40† for men is considered unhealthy (Coalition, 2015). The health risks associated with obesity include high blood pressure, diabetes, heart failure, gall bladder disease, osteoarthritis, sleep apnea and other respiratory problems, and some cancers. Obes ity affects more than one-third of adults and 17 percent of youth. 78 million adults and 12 million children are obese (Obesity Statistics in the United States, 2014). Obesity has increased by 214 percent between 1950 and 2000 (Bird, 2013). It is estimated that an obese person will live eight to ten years less than a non-obese person. Mexico has the highest obesity rate while the U.S is ranked the second in the world (Allen, 2013). Lifestyle and diet play important roles in the health of the American people. The writer for â€Å"Everyday Health†, Ingrid Strauch says: More people are eating meals in restaurants which usually serve oversized portions of high calorie foods. The portion sizes of snacks and packaged foods have become larger over the years. Fewer meals are being prepared at home because many adults have longer work hours and don’t have the time. With the invention of technology, children spend more hours watching television, playing electronic games, or using computers and less time engaging in physical activity (Strauch, 2015). The lunches offered in American schools usually lack

Skills Sharing in Food & Beverage Industry- myassignmenthelp

Question: Discuss about theSkills Sharing in Food Beverage Industry for Customer Service. Answer: Introduction Customer service is an essential part of a food and beverage industry. Customer service is indeed constructed with various strategies such as repairing the damage of a service failure of any kind (AbuKhalifeh and Som 2012). In this regard, knowledge management and sharing comes apart as a potential option to rectify and repair the damages done by a service failure (Kim and Lee 2013). This particular study also focuses on the service recovery with the help of different supportive materials. The main purpose of this assignment is to identify what service recovery is. Moreover, the study also focuses on the importance of knowledge management and sharing in relation to service recovery in a restaurant. Service Recovery Many operations across different organisations on this world believe in repairing the damages done by a service failure. Additionally, it is also important to have a knowledge on the perceptions that customer develops after they experience a service failure or a service recovery. Importantly, the hospitality industry is widely known for a high standard customer service, which is why customers have the perceptions that they will be treated with utmost care. They are hurt when they find a slight of error in such perceptions (Mithas, Krishnan and Fornell 2013). In such scenario, it is imperative for the hospitality industry that they use an appropriate and effective service recovery strategy to restore the lost image and repair the damages done. Such strategies can be produced with the help of knowledge sharing and management. The role of training and development program becomes imperative as well in such cases (Chien and Tsai 2012). Service recovery can only be performed if the types of complaints are known. There are ample numbers of complaints that can arise in a restaurant. There are different kinds of themes for the restaurants such as for sports restaurant or a luxury restaurant. Both will have the same basic amenities; however, customers might have different set of service expectations form the two different kinds of restaurants. Service failure can be such as not meeting the expectation of the customers in any term whether the products or the service (Susskind and Viccari 2011). Nevertheless, the severity of service failure is that it compels the customers for sharing negative views of them in public through any social media sites. This is undoubtedly threatening to the reputation of the respective restaurant or a bar. Service recovery therefore is highly important for a fact that it gives a chance to repair the damages done and provide an opportunity to the responsible body to protect their reputation in the market (Komunda and Osarenkhoe 2012). Importance of effective service recovery Customer experience can be defined as an interaction that customers use to have while interacting with the different people, product and service of a specific organisation. It can also be defined as an experience that customers have after interacting to the people, product and service of the respective organisation. Customer experiences if those are bad need to be managed with an utmost service recovery strategy as this will help in compensate the damages that have been done. Managing anything requires a clear understanding of the issue first. In such cases, knowledge transfer throughout the organisational premise along all the employees keeps a high importance. Knowledge should be shared with the less in experience employees. There can be many ways of knowledge transfer such as being vocal to the less in experience employees or by training those that requires the understanding of the knowledge management in the food and beverage sector (Ryals 2013). Customer relationship management is a strategy that is used to retain the potential customers or to add more new customers on a continuous basis. This is extremely important for enhancing the business profitability. Companies perform different strategic planning to gather the insights of the customers. They do such thing in order to understand where the problem is. Moreover, this will help the company in putting forward an utmost and improved customer service to the customers. In the food and beverage sector, it is extensively important to supply an utmost customer service in order to retain the majority of the customers that visits on a daily basis. It is important that customers have positive experiences of being in a particular hotel or a restaurant (Mohammed and Rashid 2012). Relations with the customers can be managed with the help of following different strategies: Trained and skilled employees- Trained and skilled employees are utterly required in a job where interaction with the customers is very evitable such as in sales jobs or the hospitality sector. Employees should be trained on how to interact with the customers, how to take the orders and how to behave with the different kind of customers. There are varied of customers that throng to a restaurant. It then becomes important for the employees to know the etiquettes of interacting with the different customers. For example, a drunken customer will have a different mindset and will be expecting a different customer service. There are many other kinds of challenging customers. It is because of all such reasons it is necessary to have trained employees in hotels and restaurants. This can be done in numerous ways such as by training the employees on the basics of customer service and by managing a flow of knowledge in between the different employees. Knowledge management is perhaps very important in the hotel sector. If the senior member of employees is supportive to those who are new to the industry or those that have less experience in the industry, outcome will be different. Such atmosphere will impart the learnt experiences of the senior members to those who are less experienced. Additionally, training the newly recruited professionals on the utmost standard of customer service will also help the fresh employee to grab things quickly. The training will be certified as per the industry standard. Training will be commenced on task specific knowledge, transactive memory, task related knowledge and guest related knowledge. After the training is over, trained employees should be encouraged for on the job training, which will include interacting with the live customers. This is really helpful as it will give a live experience of customer responses that can be of any type (Weber et al. 2013). Customer service- Customer service includes many such as presenting a good quality product to the customer or giving them utmost service. Service may include many such as greeting warmly to the customers, asking for the orders with smile on the faces, delivering the order in time, asking for any other assistance before leaving the table. If a customer complaints of any product, employees should instantly apologise for that and ask for giving another chance, so as to compensate the grievances (Thompson 2006). Friendly employees- Employees are needed to be friendlier. This is really helpful especially in the hospitality industry. Friendly nature means interacting with the customers with smile on the face. Additionally, customers will feel that their every query will be taken care with serious concern. Restaurants or hotels should be innovative in inventing various new things that redefines their friendliness (Baker, Davis and Weaver 2014). Importance of working together effective communication in restaurant Working together and effective communication in between the different employees in restaurants is immensely needed. The importance of which can be felt in the outcome. It facilitates the flow of knowledge, which is very necessary in order to get the knowledge on the utmost customer service. Working together helps in maintain an effective communication, which prepares the way for the knowledge transfer (Bouncken 2002). It is imperative in restaurants that employees have practical exposure to their works. Nevertheless, the much needed inter communication helps in facilitate the sharing of knowledge in between the experienced and the fresher in a very practical way. Such a practical exchange of knowledge helps the freshly recruited professionals learn the essential thing for a restaurant job in real time. Training helps to learn the basics of customer service; however, it is not only necessary to provide an utmost skill in employees. On contrary to this, they are nervous when they are p ut into works with the live customers (Kang and Hyun 2012). Conclusion In the hospitality industry specifically in hotels or restaurants, it is important to maintain a healthy flow of knowledge to gain an utmost trust of the customers those who are the visitors. Such a flow of knowledge is only viable with a systematic and well planned training program and the effective communication between the different employees in restaurants. Training helps employees know about all the soft skills, which are needed in order to make customers feel like home. Additionally, flow of knowledge or the knowledge sharing in between the experienced and the fresher ensure a significant grab on the practical terms. Nevertheless, practicality is immensely required to get close to the real job. This can be effectively achieved by working together like a team. It really gives chances to interact with the complex issues in a very practical way. References AbuKhalifeh, A.N. and Som, A.P.M., 2012. Service quality management in hotel industry: a conceptual framework for food and beverage departments.International Journal of Business and Management,7(14), p.135. Baker, M.A., Davis, E.A. and Weaver, P.A., 2014. Eco-friendly attitudes, barriers to participation, and differences in behavior at green hotels.Cornell Hospitality Quarterly,55(1), pp.89-99. Bouncken, R.B., 2002. Knowledge management for quality improvements in hotels.Journal of quality assurance in hospitality tourism,3(3-4), pp.25-59. Chien, S.Y. and Tsai, C.H., 2012. Dynamic capability, knowledge, learning, and firm performance.Journal of Organizational Change Management,25(3), pp.434-444. Kang, J. and Hyun, S.S., 2012. Effective communication styles for the customer-oriented service employee: Inducing dedicational behaviors in luxury restaurant patrons.International Journal of Hospitality Management,31(3), pp.772-785. Kim, T.T. and Lee, G., 2013. Hospitality employee knowledge-sharing behaviors in the relationship between goal orientations and service innovative behavior.International Journal of Hospitality Management,34, pp.324-337. Komunda, M. and Osarenkhoe, A., 2012. Remedy or cure for service failure? Effects of service recovery on customer satisfaction and loyalty.Business Process Management Journal,18(1), pp.82-103. Mithas, S., Krishnan, M.S. and Fornell, C., 2013, May. Why do customer relationship management applications affect customer satisfaction?. American Marketing Association. Mohammed, A.A. and Rashid, B., 2012. Customer Relationship Management (CRM) in Hotel Industry: A framework proposal on the relationship among CRM dimensions, Marketing Capabilities, and Hotel performance.International Review of Management and Marketing,2(4), p.220. Ryals, L., 2013, May. Making customer relationship management work: the measurement and profitable management of customer relationships. American Marketing Association. Susskind, A. and Viccari, A., 2011. A look at the relationship between service failures, guest satisfaction, and repeat-patronage intentions of casual dining guests.Cornell Hospitality Quarterly,52(4), pp.438-444. Thompson, B., 2006. Customer experience management: the value of moments of truth.Customer Think Corporation white paper, Customer Think, pp.1-18. Weber, M.R., Crawford, A., Lee, J. and Dennison, D., 2013. An exploratory analysis of soft skill competencies needed for the hospitality industry.Journal of Human Resources in Hospitality Tourism,12(4), pp.313-332.

Skills Sharing in Food & Beverage Industry- myassignmenthelp

Question: Discuss about theSkills Sharing in Food Beverage Industry for Customer Service. Answer: Introduction Customer service is an essential part of a food and beverage industry. Customer service is indeed constructed with various strategies such as repairing the damage of a service failure of any kind (AbuKhalifeh and Som 2012). In this regard, knowledge management and sharing comes apart as a potential option to rectify and repair the damages done by a service failure (Kim and Lee 2013). This particular study also focuses on the service recovery with the help of different supportive materials. The main purpose of this assignment is to identify what service recovery is. Moreover, the study also focuses on the importance of knowledge management and sharing in relation to service recovery in a restaurant. Service Recovery Many operations across different organisations on this world believe in repairing the damages done by a service failure. Additionally, it is also important to have a knowledge on the perceptions that customer develops after they experience a service failure or a service recovery. Importantly, the hospitality industry is widely known for a high standard customer service, which is why customers have the perceptions that they will be treated with utmost care. They are hurt when they find a slight of error in such perceptions (Mithas, Krishnan and Fornell 2013). In such scenario, it is imperative for the hospitality industry that they use an appropriate and effective service recovery strategy to restore the lost image and repair the damages done. Such strategies can be produced with the help of knowledge sharing and management. The role of training and development program becomes imperative as well in such cases (Chien and Tsai 2012). Service recovery can only be performed if the types of complaints are known. There are ample numbers of complaints that can arise in a restaurant. There are different kinds of themes for the restaurants such as for sports restaurant or a luxury restaurant. Both will have the same basic amenities; however, customers might have different set of service expectations form the two different kinds of restaurants. Service failure can be such as not meeting the expectation of the customers in any term whether the products or the service (Susskind and Viccari 2011). Nevertheless, the severity of service failure is that it compels the customers for sharing negative views of them in public through any social media sites. This is undoubtedly threatening to the reputation of the respective restaurant or a bar. Service recovery therefore is highly important for a fact that it gives a chance to repair the damages done and provide an opportunity to the responsible body to protect their reputation in the market (Komunda and Osarenkhoe 2012). Importance of effective service recovery Customer experience can be defined as an interaction that customers use to have while interacting with the different people, product and service of a specific organisation. It can also be defined as an experience that customers have after interacting to the people, product and service of the respective organisation. Customer experiences if those are bad need to be managed with an utmost service recovery strategy as this will help in compensate the damages that have been done. Managing anything requires a clear understanding of the issue first. In such cases, knowledge transfer throughout the organisational premise along all the employees keeps a high importance. Knowledge should be shared with the less in experience employees. There can be many ways of knowledge transfer such as being vocal to the less in experience employees or by training those that requires the understanding of the knowledge management in the food and beverage sector (Ryals 2013). Customer relationship management is a strategy that is used to retain the potential customers or to add more new customers on a continuous basis. This is extremely important for enhancing the business profitability. Companies perform different strategic planning to gather the insights of the customers. They do such thing in order to understand where the problem is. Moreover, this will help the company in putting forward an utmost and improved customer service to the customers. In the food and beverage sector, it is extensively important to supply an utmost customer service in order to retain the majority of the customers that visits on a daily basis. It is important that customers have positive experiences of being in a particular hotel or a restaurant (Mohammed and Rashid 2012). Relations with the customers can be managed with the help of following different strategies: Trained and skilled employees- Trained and skilled employees are utterly required in a job where interaction with the customers is very evitable such as in sales jobs or the hospitality sector. Employees should be trained on how to interact with the customers, how to take the orders and how to behave with the different kind of customers. There are varied of customers that throng to a restaurant. It then becomes important for the employees to know the etiquettes of interacting with the different customers. For example, a drunken customer will have a different mindset and will be expecting a different customer service. There are many other kinds of challenging customers. It is because of all such reasons it is necessary to have trained employees in hotels and restaurants. This can be done in numerous ways such as by training the employees on the basics of customer service and by managing a flow of knowledge in between the different employees. Knowledge management is perhaps very important in the hotel sector. If the senior member of employees is supportive to those who are new to the industry or those that have less experience in the industry, outcome will be different. Such atmosphere will impart the learnt experiences of the senior members to those who are less experienced. Additionally, training the newly recruited professionals on the utmost standard of customer service will also help the fresh employee to grab things quickly. The training will be certified as per the industry standard. Training will be commenced on task specific knowledge, transactive memory, task related knowledge and guest related knowledge. After the training is over, trained employees should be encouraged for on the job training, which will include interacting with the live customers. This is really helpful as it will give a live experience of customer responses that can be of any type (Weber et al. 2013). Customer service- Customer service includes many such as presenting a good quality product to the customer or giving them utmost service. Service may include many such as greeting warmly to the customers, asking for the orders with smile on the faces, delivering the order in time, asking for any other assistance before leaving the table. If a customer complaints of any product, employees should instantly apologise for that and ask for giving another chance, so as to compensate the grievances (Thompson 2006). Friendly employees- Employees are needed to be friendlier. This is really helpful especially in the hospitality industry. Friendly nature means interacting with the customers with smile on the face. Additionally, customers will feel that their every query will be taken care with serious concern. Restaurants or hotels should be innovative in inventing various new things that redefines their friendliness (Baker, Davis and Weaver 2014). Importance of working together effective communication in restaurant Working together and effective communication in between the different employees in restaurants is immensely needed. The importance of which can be felt in the outcome. It facilitates the flow of knowledge, which is very necessary in order to get the knowledge on the utmost customer service. Working together helps in maintain an effective communication, which prepares the way for the knowledge transfer (Bouncken 2002). It is imperative in restaurants that employees have practical exposure to their works. Nevertheless, the much needed inter communication helps in facilitate the sharing of knowledge in between the experienced and the fresher in a very practical way. Such a practical exchange of knowledge helps the freshly recruited professionals learn the essential thing for a restaurant job in real time. Training helps to learn the basics of customer service; however, it is not only necessary to provide an utmost skill in employees. On contrary to this, they are nervous when they are p ut into works with the live customers (Kang and Hyun 2012). Conclusion In the hospitality industry specifically in hotels or restaurants, it is important to maintain a healthy flow of knowledge to gain an utmost trust of the customers those who are the visitors. Such a flow of knowledge is only viable with a systematic and well planned training program and the effective communication between the different employees in restaurants. Training helps employees know about all the soft skills, which are needed in order to make customers feel like home. Additionally, flow of knowledge or the knowledge sharing in between the experienced and the fresher ensure a significant grab on the practical terms. Nevertheless, practicality is immensely required to get close to the real job. This can be effectively achieved by working together like a team. It really gives chances to interact with the complex issues in a very practical way. References AbuKhalifeh, A.N. and Som, A.P.M., 2012. Service quality management in hotel industry: a conceptual framework for food and beverage departments.International Journal of Business and Management,7(14), p.135. Baker, M.A., Davis, E.A. and Weaver, P.A., 2014. Eco-friendly attitudes, barriers to participation, and differences in behavior at green hotels.Cornell Hospitality Quarterly,55(1), pp.89-99. Bouncken, R.B., 2002. Knowledge management for quality improvements in hotels.Journal of quality assurance in hospitality tourism,3(3-4), pp.25-59. Chien, S.Y. and Tsai, C.H., 2012. Dynamic capability, knowledge, learning, and firm performance.Journal of Organizational Change Management,25(3), pp.434-444. Kang, J. and Hyun, S.S., 2012. Effective communication styles for the customer-oriented service employee: Inducing dedicational behaviors in luxury restaurant patrons.International Journal of Hospitality Management,31(3), pp.772-785. Kim, T.T. and Lee, G., 2013. Hospitality employee knowledge-sharing behaviors in the relationship between goal orientations and service innovative behavior.International Journal of Hospitality Management,34, pp.324-337. Komunda, M. and Osarenkhoe, A., 2012. Remedy or cure for service failure? Effects of service recovery on customer satisfaction and loyalty.Business Process Management Journal,18(1), pp.82-103. Mithas, S., Krishnan, M.S. and Fornell, C., 2013, May. Why do customer relationship management applications affect customer satisfaction?. American Marketing Association. Mohammed, A.A. and Rashid, B., 2012. Customer Relationship Management (CRM) in Hotel Industry: A framework proposal on the relationship among CRM dimensions, Marketing Capabilities, and Hotel performance.International Review of Management and Marketing,2(4), p.220. Ryals, L., 2013, May. Making customer relationship management work: the measurement and profitable management of customer relationships. American Marketing Association. Susskind, A. and Viccari, A., 2011. A look at the relationship between service failures, guest satisfaction, and repeat-patronage intentions of casual dining guests.Cornell Hospitality Quarterly,52(4), pp.438-444. Thompson, B., 2006. Customer experience management: the value of moments of truth.Customer Think Corporation white paper, Customer Think, pp.1-18. Weber, M.R., Crawford, A., Lee, J. and Dennison, D., 2013. An exploratory analysis of soft skill competencies needed for the hospitality industry.Journal of Human Resources in Hospitality Tourism,12(4), pp.313-332.

Michel Foucaults Subject of Power

Power is present in all spheres of life. Michel Foucault has enormously shaped the idea of power present in institutions. According to Foucault, power is often used as a means of coercion. The main philosophy that he delineates is that power is everywhere and it gains eminence through regimes of discourse (Foucault 778). This paper is an exercise to understand the presence of power within a university campus.Advertising We will write a custom essay sample on Michel Foucault’s Subject of Power specifically for you for only $16.05 $11/page Learn More The first part of the paper will discuss the philosophy of power as presented by Foucault. Power is defined by Foucault as a relation between groups and forces within a social institution: The term â€Å"power† designates relationships between partners (and by that I am not thinking of a zero-sum game but simply, and for the moment staying in the most general terms, of an ensemble of actions whic h induce others and follow from one another) (Foucault 786). The power as Foucault defines is not imposed from within the structure of the institution. Instead, it arises from relations in the society. Foucault states that there are different modes of power – disciplinary modes of power and social power (Foucault 53). Power is not related to any institution nor does it arise out of force. Power does not exist individually. It is present with other powers institutionalized by other bodies. According to Foucault, power is passes through the institutions and does not belong to individuals. Furthermore, Foucault also demonstrates that the concept of modern discipline has developed through this new understanding of power within institutions. The panopticon system is the way power is institutionalized within a modern setting (Foucault, Power/Knowedlge 155). Foucault states that there is no â€Å"exercise of power without a certain economy of discourses of truth† (Foucault 93 ). The concept of power as delineated by Foucault has certain facets: Power is found in relation to the social body and these two things co-exist, Power relations are interlinked with other forms of relations, These relations do not dictate the nature of â€Å"prohibitions and punishments†, These discourses are unified into a unitary form of domination. (Foucault 142) Power can be used for establishment of power, knowledge, and competency (Foucault 781). Further, these struggles can be used against the group of â€Å"domination and exploration† (Foucault 782). The question that arises is that how the power is exercised. Foucault presents the answer to this question:Advertising Looking for essay on philosophy? Let's see if we can help you! Get your first paper with 15% OFF Learn More Power relations, relationships of communication, and objective capacities should not therefore be confused. This is not to say that there is a question of three separate dom ains. Nor that there is, on the one hand, the field of things, of perfected technique, work, and the transformation of the real; on the other that of signs, communication, reciprocity, and the production of meaning; and finally, that of the domination of the means of constraint, of inequality, and the action of men upon other men (Foucault 786-787). The presence of power within institutions requires obedience through recognition of power relations. The discipline of apprenticeship is necessary for appropriate communication of power, according to Foucault. The next section of the paper will discuss how power is structured within universities. This section will delineate the issues of power that is evident within a university campus. Universities are structured in three broad groups. The first group of people is the educators or the professors. They are the ones who are in possession of knowledge and therefore, due to their abundance of knowledge, they hold a specific power over other s in the institution. This group also has an institutionalized superiority in the mind of the other groups in the university. For instance, students realize the power that the professors have through popular discourse of teacher’s superiority. The second group is that of the students. This the largest group within the educational institution. They are the ones who are present in the university to gain knowledge and therefore, they hold a position of submissiveness. Further, the third group includes other people associated with the university. These may include the accounting staff, people at the library, and so on. These three are the broad groups; however, there are many other subgroups within these broader groups. Who has power in the universities? In any educational institution, considering that they are the institutions of knowledge, power is present among the people who have more knowledge. According to Foucault, individual professors do not have the power.Advertising We will write a custom essay sample on Michel Foucault’s Subject of Power specifically for you for only $16.05 $11/page Learn More The power they have does not come from their individual knowledge or positions. It is the institution of the professors. In other words, the group of people who control the dissemination of knowledge in an educational institution is the group that probably holds the maximum power within a university. Foucault states â€Å"power exists only when it put to action† (789). In case of the group of students, the power originates from the groups that are formed. For instance, a student’s body, which has been elected to represent to the administrators, holds the power. The members of this body instantly hold the greater power than the other members of the students’ body. Further, these people hold greater power because it is discoursed by the institutional machinery that they are the ones who represent the others to the administration, and therefore possess the greater power. Therefore, even the others within the students’ body feel that these students are important. The power of the students in the university is almost similar to that of papal power, which they hold over other students. The others consider the students’ body almost as a group of priests who have remarkable power to transfer the wishes of the students to the administrators. Therefore, the belief that they are the only people who can transport the ideas to the others is a possible way in which the students’ body derives power. The other possible source of power within the educational institution is observable in the student-teacher interaction. Students are the subjects and the objects of submission, while the teachers are the source of power. The teachers’ body, due to greater knowledge available to them, holds a higher position and is the one who watches over the students through instrumen ts such as projects, presentations, and examinations. The power that the teachers hold is again the one that is discoursed to them, rather than the ones which arise out of position. Hence, Foucault rejects the concept of positional power, and fosters the belief that power is one that is created through the confrontation of the two bodies, in this case , the students and the teachers’ body. Foucault has explained the existence of power in relation to civil authorities and the criminals as:Advertising Looking for essay on philosophy? Let's see if we can help you! Get your first paper with 15% OFF Learn More Basically, power is less a confrontation between two adversaries or the linking of one to the other than a question of government. †¦ â€Å"Government† did not refer only to political structures or to the management of states; †¦ to govern, in this sense, is to structure the possible field of action of others. (Foucault 786) Hence, the power one attains within the government is also the one that the others should abide. Had there been no discourse of the existence and the perceived superiority of the government, power would not have become such an important tool (Fanon 176). The power that the governing bodies assumed, or any other bodies within the universities, was not derived from the structure of the institution, but from the mode of actions of the people. The main issue is that the groups in the university provide that power emerges as a game of freedom. The process in which one group or the other within the university seeks freedom is a method in which power i s created within the organization. As one tries to attain freedom, the other tries to bind it using the rules and regulations of the institution. In this way, the governing bodies of the universities again hold power over the students as well as the teachers’ body. This is a spiral chain of power and the effect of it extends to all the bodies within the institution. The presence of the power within the organization, be it an educational intuition or any other, power arises from the beliefs and perception of people and through the hierarchical machinery. Power is a system that is enforced through ages of discourse. Thus, the case study of a university shows that power, as Foucault asserted, arises not from the structure of the organization but through various methods of interaction and actions. Works Cited Fanon, Frantz. The Wretched of the Earth. Paris: Grove Press, 1963. Print. Foucault, Michel. Discipline Punish: The Birth of the Prison. London: Knopf Doubleday Publishing Group, 2009. Print. Foucault, Michel. Power/Knowedlge. Ed. Colin Gordon. New York: Pantheon Books, 1972. Print. Foucault, Michel. â€Å"The Subject and Power.† Critical Inquiry 8.4 (1982): 777-795. Print. This essay on Michel Foucault’s Subject of Power was written and submitted by user L1v1a to help you with your own studies. You are free to use it for research and reference purposes in order to write your own paper; however, you must cite it accordingly. You can donate your paper here.