Ergonomic Redesign of a Tim Hortons Café Franchise

Ergonomic Redesign of a Tim Hortons Cafà © Franchise The safety of workers in the workplace is becoming an important aspect of business. In recent years, the number of employees suing their former employers has been increasing. Many workers sue their former employers for workplace injuries accruing over time. Unlike accidents, the impact of long-term exposure to bad working conditions is difficult to prove.Advertising We will write a custom report sample on Ergonomic Redesign of a Tim Horton’s Cafà © Franchise specifically for you for only $16.05 $11/page Learn More This is because an employer can argue that the employee had an underlying condition, or that the employee condition occurs to many regardless of working conditions. The best way for lawyers on both sides to determine the truth in regards to long-term injuries is by carrying out an ergonomic analysis of the working environment of an employee. This paper presents the findings and recommendations of an ergonomics analysis carried out at Cafes in Canada. The goal of the analysis was to determine whether the working conditions in the fast food restaurants are safe for workers. The specific systems investigated in the exercise were the service lines. Background Tim Horton’s Cafà © began operations in 1964, taking the name of one of the founders, who was a Canadian Hockey player. The company opened several branches in Canada, and later started licensing franchises across Canada and the United States. The franchise agreements did not include any standards regarding work practices the cafà ©s. The result is that each store has variable staff safety standards. The danger with this is that Tim Horton cafà ©s with poor ergonomic practices can destroy the reputation of he Horton Brand, leading to loss of business across North America. In addition, the company will find itself with many cases in court relating to workplace injuries suffered from long-term exposure to poor working conditions. Structure of the Report This p aper has four main sections. The first section looks at the ergonomic problems of workplace design and work practices. It identifies the problems with the workplace design of Tim Horton’s Cafà ©s. The second section deals with an assessment of these problems. The assessment will analyze various facet of the working environment at the Cafà ©. The third section presents the result of the analysis and the final sections identifies redesign consideration that the cafà © needs to make. Problem Identification The main area of interest in this project was the safety of the staff working inside any of the Tim Horton’s Cafà © Franchises in Canada. The staff is very vulnerable to low intensity strain that may accrue into long-term injuries. They do repetitive jobs that involve carrying various loads and using certain postures repeatedly. As pointed out earlier, the concerns identified relate to the long-term impact of repeated exposure to some of the tasks associated with th eir jobsAdvertising Looking for report on business economics? Let's see if we can help you! Get your first paper with 15% OFF Learn More Any Tim Horton’s Cafà © Franchise has a manager, waiters, cashiers, and chefs. The actual number of employees in each cafà © depends on the proprietor. The specific members of staff this analysis focused on were the waiters. Their main job is to take client orders and to fill them. The service model used in Tim Horton’s Cafà ©Ã¢â‚¬â„¢s is predominantly, self-service. The clients buy food from a counters and goes with the food to the eating area. The waiters work is behind the counter, taking the orders and filling them. The tasks a waiter handles are a follows. First, the waiter receives a receipt from the client across the counter. Secondly, the waiter studies the receipt and places it in a receipt box. The waiter then picks the appropriate packaging for the food items required by the client. Thirdly, the waiter picks the food, and packs it. Finally, the waiters place the food on a tray, and hands it back to the client. In many stores, food such as donuts, cakes and pastries are on display racks under the counter. The waiter simply picks the food and packs it. In some cases, the waiter must make an order by asking the kitchen staff to prepare a food item. This is common with burgers and sand witches. The kitchen staff prepares the food items and hands them over to the waiter, who then packs them and hands them over to clients across the counter. The waiters have several pieces of equipment at their disposal when handling their duties. First, they have microwave ovens for heating food quickly. Secondly, they have juice dispensers for fresh juices. Thirdly, the waiters use touch-screen pads to place orders to the kitchen for food items that are not in the display racks at the counter. The major risks that waiters face while working at Tim Horton’s Cafà © include lower back stra in, ankle injuries, and neck injuries. These risks come from the constant bending, turning, and movement of hands while serving customers. The movements a waiter makes between studying a receipt and packing food involves turning, and bending. Repeated turning can put pressure on the ankle joints and the knees. The bending and long hours of standing can lead to back pains. In addition, the constant crouching to pick up food items at the lower shelves of the display counter can also lead to neck pains. This means that the main design principles needed to address these concerns should be those that solve problems associated with repeated stress on the back, ankles and knees, and the neck. Assessment The focus of this project was to explore different ways of making the work of the waiters more convenient using ergonomic principles. This called for an in depth analysis of the tasks and the work done by the waiters. During the process of problems identification, it was possible to identif y the main tasks carried out by a waiter behind the counter. This section deals with an in-depth assessment of these tasks about potential bodily injuries.Advertising We will write a custom report sample on Ergonomic Redesign of a Tim Horton’s Cafà © Franchise specifically for you for only $16.05 $11/page Learn More Procedure The three main methods used to gather information about the operations at Tim Horton’s Cafà © were as follows. First, observation proved very useful in determining how the food service process works at Tim Horton’s Cafà ©. Secondly, interviews with staff proves useful in finding out what their view were regarding the working conditions. They were simple interview simply aiming at finding out what they felt were the biggest challenges associated with their work. The third method was an online review of the view of former Tim Horton’s employees on glassdoor.com. The reviews used in the analysis were all fro m the month of November 2013. Findings The observations took place for a period of two hours on a Saturday evening. This is one of the peak times for the cafà ©. The waiters were aware of the process. The objectives of the process were as follows. First, it was important to develop metrics for use in carrying out ergonomic analysis of the working conditions in the cafà ©. Secondly, the process sought to identify the challenges of working as a waiter in a Tim Horton’s Cafà © of relevance to ergonomics. Thirdly, the observation exercise aimed at finding out how often the cashiers took breaks, and any signs of agitation by clients based on customer service. The main observations made in regards to the time spent on various tasks were as follows. On average, it took a waiter 45 seconds to fill an order. The sizes of orders varied from a single cup of coffee to trays of assorted snacks. Serving single items was the quickest for of service. It took longer to prepare sandwiches a nd burgers. The second observation was that a waiter bends or squats at least twice every five minutes. The main reason for this is the design of the display shelves. If a client ordered something in the shelves, the waiters had to bend or squat to reach it. The third main observation was that the waiters made a 360-degree turn (or equivalent) at least once every five minutes. This usually occurred when clients ordered food that was not in the display shelves. The waiter had to turn to the kitchen window and place the order. Finally, the observations revealed that accessing packaging material broke the serving routine whenever a waiter needed to open a new batch of packaging materials.Advertising Looking for report on business economics? Let's see if we can help you! Get your first paper with 15% OFF Learn More The interviews with the waiters were very brief. They took place just before the waiters left their stations at the end of their shifts. Three waiters were interviewed. The waiters were asked to respond to three questions. The three questions were as follows. What are the most challenging aspects of your job? Are suffering from any recurrent bodily pain that you associate with this job? What changes would you like to see in your working conditions? The answers to the first question were as follows. First, the waiters said that the most challenging aspect of their job was standing for long hours. A normal shift lasted for eight hours. Each of their shifts had at least one peak time. The peak time for the morning shift was between 12.00 pm and 2.00 pm, which coincides with lunch hour. The second peak time was between 5.30 pm to 8.00 pm. During those hours, the waiter said that they have to work on their feet with barely any time to rest. For the slower hours, it is possible to take breaks. However, as long as the waiter is behind the counter, the waiter must remain standing. The design of the area did not anticipate the need for sitting. Secondly, the waiters all reported that they had minor back pain and inflammation of their soles. They also said that they frequently suffer from headaches and dizziness at the end of their shifts, depending on how stressful the day was. When asked about the changes they would like to see in the workplace to make their working environment more pleasant, they said that they would like to have comfortable resting chairs for use during the slow hours of the day. The third aspect of the assessment of the working conditions at the Tim Horton’s Cafà © was an online review using glassdoor.com. Glassdoor.com is a website that collects reviews from former employees on the working conditions of the companies they worked in. So far, glassdoor.com has over 280 reviews from former Tim Horton’s Cafà © employees. The review u ndertaken for this project used the employee reviews posted in the month of November 2013. The format of the data available from glassdoor.com include the duration the reviewer worked at the company, the position they held in the company, and the pros and cons of working for the company. They review also allows former employees to indicate whether they would recommend the company to a friend, and to offer any advice to the senior management. The results obtained that are relevant to ergonomics were as follows. First, the reviewers felt that the best part of working in a Tim Horton’s Cafà © was that it gave someone an opportunity to meet many people, learn about customer service, and grow under the supervision of the managers. On the list of cons, the highest rated negative experience was standing for long hours. Three out of the ten reviewers singled this as their worst experience. Table 1 below shows the cons given by employees to glassdoor.com. Figure 1: Cons of working in a Tim Horton’s Cafe One of the main observations from this review was that standing for long- hours was a source of concern for two employees. These two employees both worked as cashiers in the company. The rest worked in other department. The rest of the issues show that there is a morale problem in the company. Many employees feel that they pay is too low, and that the environment is too stressful. Stress can lead to accidents in the workplace. Too much tension can also affect the quality of customer care in the cafà ©. Results The analyses of the findings made above are as follows Task Analysis The tasks a waiter performs when serving clients are as follows Receiving receipt from cashier Studying receipt and placing it in receipt box (Order confirmation) If food needs preparation, placing order to the kitchen Picking packaging material Picking food item or/and Pouring drinks Placing food items in tray Handing over the food to client These a waiter must complete at le ast six of the eight tasks listed. The options available arise of the waiter does not need to order a food item from the kitchen, and whether not the client want both food and drinks. Table 1: Task Analysis The analysis of the tasks carried out by the waiters revealed several things. The tasks that require the most physical exertion are tasks iv-vii. The previous one do not require much movement in the service area. The first significant task from an ergonomic point of view is the picking of packaging materials. Every order made must be packed for the client. This means that each time a client makes an order the waiter must make this motion before proceeding to the next step. The implication of this task is that minor changes in the position of the packaging materials can result in significant changes in the working conditions of the waiter. It is imperative to ensure that the packing materials are at a comfortable height for each waiter. The second task of interest from an ergonom ic perspective is the picking of food items, either from the kitchen, or from the display shelves. This activity is also repeated severally making it a significant source of strain for the waiters. The third point arising from the analysis of the tasks taking place at the counter is that the waiters make circular motions if the food items ordered are not inside the display shelf in front of the waiter. These circular motions can lead to lateral strain in the ankles especially of the waiter turns in the same direction each time. The final task of interest is placing food items in the tray. While the waiters do this for only a short period, it represents the time when they carry peak lead as they hand it over to the customer, Depending on the size of the order, the weight of the tray can range from 0.5 kg to 4 kg. This is very significant because repeated loading can led to strain and back injury. Diagram 1 below shows a waiter in a Tim Horton’s Cafà © serving coffee. The layo ut of this store is such that the waiter must turn 180-degrees to pick food items placed on the display shelf behind the counter. If a waiter turns in the same direction each time there is an order, they may end up with ankle injuries, or sprains. The second picture shows a young customer squatting to take a closer look at the snacks in the display shelf. A waiter may also need to squat to pick the items in the lower shelves of the display shelf. Figure 2: Inside a Tim Horton’s Cafà © NIOSH Equation The movement that are relevant to the calculation of the NIOSH equation include the movement from the counter to pick packaging materials, and the bending motion needed to pick food items located at the bottom of the display shelf. The display shelf has a number of levels. This makes it more demanding to pick items at the bottom shelf as opposed t items in the higher trays. The measurements taken at the cafeteria showed that the waiters must bend an average of two times every fi ve minutes. The significant measurements needed to find the NIOSH values are given in the table below Average load 0.5 kg Horizontal distance of hands from midpoint 50 cm Distance of the hands to the floor 60 cm Lifting Distance 50 cm Angle of symmetry 45 deg Table 3: NIOSH Parameters RWL = 23 * 0.5 * 0.955 * 0.895 * 0.856 * 0.81 * 1 = 6.82 kg Design Recommendations The analysis presented above opens the way for certain design choices the management of Horton needs to consider. The current design of the workplace can result in long-term injuries. The design choices in questions should help reduce the stress placed in the backs and ankles of the waiters based on the repeat motions they make behind the counter. The design choices are as follows. First, the management of the cafà © needs to consider placing stool behind the counters for waiters to use as they rest. The current design assumes that the waiters do not needs a place to sit because they spend the whole day be hind the counter. This assumption is not correct. Waiters spend a lot of time standing waiting for customers during the off-peak hours. The situation is very different during the Peak hours. In this regard, the management can help to reduce the strain associated with standing for long hours by giving the waiter stools to sit on when the number of customers is low. The type of stool chosen for this task should meet the following criteria. First, it should be high enough for the waiter to sit on it without climbing or first squatting. a situation where the waiter must rise or squat to reach the seat may be counterproductive. This is because repeating this motion many times will only introduce new stress areas. The best solution it to use a height adjustable stool. This will ensure that each waiter can adjust it to a comfortable height. Secondly, the stool should have a backrest, to promote a good sitting posture. Poor sitting postures on stools without backrest can lead to back proble ms. Thirdly, the stool should be able to swivel. This will make it easier to mount and to dismount from the nearest direction. The second element that the management needs to consider is the type of shoes the waiters wear to work. Shoes play a very important role in the way the body distributes loading stresses. One of the reason flat shoes are recommended for pregnant women is that they help them to keep a good posture while walking. This reduces the strain on their backs. Waiters spend very many hours on their feet. This means that one the factors that contribute towards their comfort at work is the type of shoes they wear. In this regard, the management of Tim Horton’s Cafà © should consider introducing a strict policy on the shoes waiters should wear to work. The recommended type of shoes is flat shoes with soft interiors, but with firm rubber soles. a shoe with soft interiors will reduce the pain arising from pressure points associated with tough interiors. The soft int eriors will spread the weight of the wearer across the soles of the feet. This reduces the risk of injury to bones in the feet. Tough rubber exteriors are also very important for two reasons. First, the exteriors should not bulge under the weight of the waiter because that will lead to stress on the ankle joint. Secondly, rubber soles have good grip. This will eliminate the possibility of slipping. In effect, it will eliminate the risk of dislocation while walking in the cafà ©. The third design consideration that the management should make is rearranging the display shelves to reduce the number of times a waiter must bend to pick out items chosen by customers. Several options exist in this regard. The first option is to use a static display shelf for displays, and them to put all the food items in counters, which waiters can reach without bending or squatting. This will eliminate the need to bend. The second option is to determine the position of the food items based in the demand . An analysis of the sale records will reveal the fastest moving items in the cafà ©. These items should be in the highest shelves to reduce the frequency of bending to pick food items. The third option is to eliminate the display shelves all together and find higher shelves for the food items. This will be the most costly option among the ones under consideration. It will require the cafà © to reconstruct its entire counter area. The fourth option would be to use a display shelf that has a conveyer system for lifting food items from the lower shelves to a comfortable height. This option retains the display shelf and all its advantages, and them provides a means of accessing items on the lower shelves while eliminating the need to bend or squat. The fourth redesign option the management needs to consider relates to the placement of the packaging materials. Our analysis showed that the waiters handled the materials in a way that they found convenient. Some of them picked the materi als one by one as needed, while some picked several packages and places them conveniently on the countertop. From this observation, the management should consider aprons designed to hold a limited quantity of packaging materials that can serve about thirty customers. The tradeoff in this case will be between the quantities of packaging materials an apron can hold versus the weight of materials. The advantage that such as apron will provide it that it will eliminate the motions associates with reaching for the packaging materials. This is the most consistent motion the waiters make. Therefore, eliminating it will result in a reduction in long-term injuries. The second advantage of such as apron is that it will eliminate the challenge of using a common height as a parameter. The counter tops have a fixed height. This height is not ideal for all the waiters, whose heights can vary by up to two feet. The apron will ensure that each waiter has the packaging materials at a convenient heig ht. A variation of this idea is to use a belt like the one technicians use for their tools to hold the packaging materials. Budget The cost these measures are presented in the table below. Options Description Cost ($) Counter Stools 5 Resting Stools @ $500 for ensuring the waiters have a place to sit during off-peak hours. 2500 Implement use of appropriate Shoes Hire consultant to find out the best shoes for the purposes. Buy 10 shoes for the [emailprotected] $50 500 Display Shelves Cost of construction of new shelves for food display 1000 Change order of items in the display shelves to bring fast moving items neat the top Nil* (This can be done internally using existing personnel) Install Shelves with conveyors to eliminate bending and Squatting 2000 Giving Waiters Aprons that can store packaging materials Cost of Aprons or Belts @ $20 200 Table 4: Implementation Cost of Ergonomic measures While this report concentrated on the impact of the physical working envi ronment, it is important to note that the motivation of employees also plays a role in the safety of the workplace. This means that Tim Horton’s Cafà © needs to address the other issues such as poor remuneration and feelings of boredom at work. These are leading causes of accidents in many companies. The total cost of implanting the measures proposed will vary depending on the specific measures chosen by the company. References Clute, B. (2012). An Eye on Ergonomics. Automotive Design Production , 42-43. Glassdoor. (2013). Tim Hortons Reviews. Web. Mallon, J. (2012). Dont Just Manage Musculoskeletal Disorders, Drive Performance through Ergonomics. EHS Today , 55-57. Middlesworth, M. (2013). A Step by Step Guide to Using the NIOSH Lifting Equation for Single Tasks. Web. Walters, D., Frick, K., Johnstone, R. (2011). Regulation Workplace Risks: A Comparative Study of Inspection Regimes in Times of Change. Cheltenham: Edward Elgar Publishing.

Others Essay Example | Topics and Well Written Essays - 250 words

Others - Essay Example The organizational needs of the past are different from those of the future. There are increased pressures and demands on the leaders. Leaders are required to absorb vast sources of information and make prompt decisions. As it such, it is imperative to implement changes in the information decision making processes so that leaders and the management can process information easily and have the competence to make efficient decision in a strategic environment. The use of technology requires changes in information decision making process for effective allocation of resources, and management of the organization. Reward Systems - How various combinations of incentives, such as Individual Base Salary, Opportunities for Promotional, Potential Rewards; monetary and privilege i.e. use of the corporate jet are designed. The reward systems will require to undergo changes. This is because organizational change is characterized by resistance form the employees and therefore, they require some kind of a motivational incentives to support the new strategy. Incentives are used to align the workforce around certain areas that need attention leading to faster adaptability, changes and greater responsibility and accountability. This can be achieved by adopting ‘pay for performance ‘strategy which triggers employees to work hard. Organizational Structure - What is the best structure for the organization of the companies employees; Functional, Geographic, Decentralized or Matrix to manage the Strategic / Tactical actions to make the company successful. The business unit structure is the best structure for the organization of the company’s employees since a great business requires an unlimited input of all the employees of the business. As the business grow, business unit structure revitalizes and constantly changes the way of thinking as trends in the market change. Technology is also changing, and hence, business unit structure will allow the

Modern Methods of Construction in Housing Dissertation

Modern Methods of Construction in Housing - Dissertation Example After the World War I and II, the demand of prefabricated housing came to its peak. Moreover, in 1960s this demand also got speedy turn during the time period of the clearance process of slum areas. In 20th century, about one million prefabricated houses were constructed. However, many among these were designed as temporary. There were many drawbacks in these houses and they did not receive positive feedback and attitudes from people. Initially, issues arose over the quality of material used in building process. Beside those, the workmanship was also very poor. However, these houses have continued to be used in UK for hotels, hospitals and schools as well as for residence and housing purposes in many other countries. As far as modern methods of construction MMC is related, it is quite a new term that reflects technical and scientific improvements regarding prefabrication. This method of construction includes a wide range of methods that are used on and off sites time to time. Modern methods of construction in housing focus on the modern and innovative methods, building products and construction systems. This modern and more advanced methodology are incorporated in construction process through various techniques. For example, steel framing, timber framing, insulated concrete forms, structured insulated panel system, decent and affordable housing, sustainable buildings and drainage system in urban areas etc. The basic objectives behind modern method of construction involve the promotion of better quality designs. ... Moreover, in 1960s this demand also got speedy turn during the time period of the clearance process of slum areas. In 20th century, about one million prefabricated houses were constructed. However, many among these were designed as temporary. There were many drawbacks in these houses and they did not receive positive feedback and attitudes from people. Initially, issues arose over the quality of material used in building process. Beside those, the workmanship was also very poor. However, these houses have continued to be used in UK for hotels, hospitals and schools as well as for residence and housing purposes in many other countries. As far as modern methods of construction MMC is related, it is quite a new term that reflects technical and scientific improvements regarding prefabrication. This method of construction includes a wide range of methods that are used on and off sites time to time. Modern methods of construction in housing focus on the modern and innovative methods, build ing products and construction systems. This modern and more advanced methodology is incorporated in construction process through various techniques. For example, steel framing, timber framing, insulated concrete forms, structured insulated panel system, decent and affordable housing, sustainable buildings and drainage system in urban areas etc. The basic objectives behind modern method of construction involve the promotion of better quality designs and innovative products and ideas within construction process. However, it is a long process that involves the relation and coordination of various activities. Various research and testing organizations, all over the world, are working in this regard. Their approvals connect

Gerlinger Hall Assignment Example | Topics and Well Written Essays - 1250 words

Gerlinger Hall - Assignment Example There has is surrounded by the university street, pioneer cemetery and Gerlinger Annex. The hall was constructed within the university grounds. There is a wide open lawn on the sides of the hall. The topography of the green is fairly flat which makes it an alternative outdoor classroom. The topography is fairly flat and it features a slight crown which is used to allow for sufficient drainage to take place. The Green is set at an estimated four to five feet above the Street Sidewalk of the university. The field’s interior lawn is completely mowed. At the Northeastern edge there are a row of cypress trees. There is a grouping of native conifers at the Southeastern corner of the interior of the field. Other vegetation include wildflowers, bulbs, madrones, and California Incense cedar and Douglas firs. The southeastern edge and Northeastern edge of the field has trees which are met to provide shade to the building. This prevents entry of a lot of heat and cold. During hot weather, the shade blocks the heat from entering the building while it allows warm air to enter the Hall during cold weather. Sun exposure to the Hall is reduced due to the orientation of the building which prevents direct sunlight form the Hall. The Northeastern edge and Southeastern corner have planted trees to provide shade since those areas are prone to sunlight. The materials used in the construction of the Hall reduces the reflected glare and heat from direct sunlight. Furthermore, the Hall has incorporated enough shade into the space. Scalar adjustment mark the significant adjustment linkage between the spaces beyond and the perimeter of the Hall. The edge of the Green was adjusted in the 1969 when the Gymnasium was demolished and replaced with the Gerlinger Annex. There is a concrete path that separates Gerlinger Annex from the lane. The eastern edge is marked by the University Street defined by large conifers. The southern edge has a steep embankment with

Strategies of Influence: Uncle Toms Cabin and the Feminine Ego :: Uncle Toms Cabin Stowe Essays

Strategies of Influence: Uncle Tom's Cabin and the Feminine Ego Works Cited Missing ... despite the influence of the women's movement, despite the explosion of work in nineteenth century American social history, and despite the new historicism that is infiltrating literary studies, the women, like Stowe, whose names were household words in the nineteenth century ... remain excluded from the literary canon. And while it has recently become fashionable to study their works as examples of cultural deformation, even critics who declare themselves feminists still refer to their novels as trash. (Tompkins 123) In a chapter of her book Sensational Designs: The Cultural Work of American Fiction 1790-1860 dedicated exclusively to Harriet Beecher Stowe's best-selling sentimental novel Uncle Tom's Cabin, Jane Tompkins argues against the prevailing critical opinion that Stowe's novel is an unsophisticated, abortive attempt to write meaningfully about the "peculiar institution" which divided American culture in the mid-nineteenth century. Tompkins suggests that the novel's popularity, long considered a reason for "suspicion bordering on disgust, is [actually] a reason for paying close attention" to it (Tompkins 124). Tompkins makes a good point; perhaps Uncle Tom's Cabin makes sense outside of the bounds of the conventional critical approaches which can only view Stowe's novel as an example of "cultural deformation." In this essay, I want to discuss the ways in which Stowe's protagonist Tom manipulates and exemplifies the theory of feminine "influence" (as discussed in Ann Douglas' analysis of ni neteenth century women's writings) which moderate white women advocated as means for reforming (and eventually subverting) the prevailing patriarchal social system in response to the Industrial Revolution; far from deforming its culture, Uncle Tom's Cabin actually reflects the rhetoric which the women of the nineteenth century used to redefine their position in a new, industrialist economy. In her short story "Woman's Rights," published in the April 1850 issue of the popular Godey's Lady's Book, Haddie Lane explores and defines the concept of women's rights through the example of her Aunt Debbie. Aunt Debbie, exasperated by Haddie's sauciness and its rationalization as "woman's rights," takes Haddie on a tour of her daily rounds to teach her the true meaning of womanhood. As we accompany them along their charitable visits to the sick, the impoverished, and other unfortunates, Aunt Debbie's definition of women's rights is explicitly articulated as Haddie "realizes" the moral meaning of each successive stop. After visiting a once-gay schoolmate who now staggers under the weight of her infirm (and abusive) elderly father, Haddie voices her revelation:

Police Officer Job Description Essay

Police officers in cooperation with the general public are in front line to fight and prevent criminal activities. The officers respond to the needs of the people in the community. With the use of technology, the officers should be able to gather enough information that can help in the prosecution of offenders. The police officer is required to carry out some specific duties as directed by the shift sergeant, as a way of maintaining and enforcing laws. The officer has to investigate complaints, ensure order is maintained, help people, and identify criminals. Identifying problems associated with enforcing law, conflict resolution, and assisting the public whenever need be are also part of the officer’s duties. You will also be called to carry out some activities that require physique such as containing violent people or animals, and be able to run fast when responding to distress calls. The supervision for the officers is carried out in a general form (Higher Education Careers Professionals, 2008). Essential duties As an officer, there are essential duties you have to perform, but there are other duties that you might be required to carry out as well. The main duties include detecting and apprehending those who act against the laws. The officer will be required to take necessary steps incase of physical hazards and law breaking activities by criminals. You are also required to take necessary actions whenever there are distress and emergence calls (LS/TB/JO, 2006). While on shift, you will be required to carry out investigations on issues that might occur during the period, and come up with the best action to take. As an officer, you have to reassure the community of their safety by ensuring frequent presence. In all these, you will be required to write a report indicating all activities that took place while on shift. Finally, you have to complete a departmental report that will have to be forwarded to the relevant authorities (Higher Education Careers Professionals, 2008). Minor duties may include; carrying out a review on reports about the incidences occurring while on duty, giving testimony about such incidences, and finally, you will be required to carry out any duty assigned by the supervisor. Education, Ability and Skills Applicants must be at least high school graduates, but priority will be given to college graduates. The applicants should not be less than 21 years of age. The applicants should exhibit the ability to identify problems and come up with sound solutions from analyzing all the available alternatives. In case of unexpected situations, you should show the ability to respond very quickly and swiftly. There are different working conditions which you must have the ability to work in all of them. In case of emergency, you must have the ability to work with the patrol car, and must be able to get in and out of it easily. There is a physical and agility test that all the applicants must be able to pass during their graduation. With the increased technological use, you need to have knowledge of computer usage and cameras. Applicants must be able to communicate fluently both verbally and written means, to the departmental members and the entire public (LS/TB/JO, 2006). In general, the duties of the police expose the officers to the challenging tasks and diverse activities. After serving as a police officer for sometime, one is entitled to rise to the other specialized areas like the Criminal Investigation Department (CID).

Raccoon Facts (Procyon lotor)

The raccoon (Procyon lotor) is a medium-sized mammal native to North America. It is easily recognized by its pointed masked face and banded furry tail. The species name lotor is neo-Latin for washer, referring to the animals habit of foraging for underwater food and sometimes washing it before eating. Fast Facts: Raccoon Scientific Name: Procyon lotorCommon Names: Raccoon, coonBasic Animal Group: MammalSize: 23 to 37 inchesWeight: 4 to 23 poundsLifespan: 2 to 3 yearsDiet: OmnivoreHabitat: North AmericaPopulation: MillionsConservation Status: Least Concern Description A raccoon is characterized by the black mask of fur around its eyes, alternating light and dark rings on its bushy tail, and pointed face. Except for the mask and tail, its fur is grayish in color. Raccoons are able to stand on their hind legs and manipulate objects with their dexterous fore paws. Males tend to be 15 to 20% heavier than females, but size and weight varies dramatically depending on habitat and time of year. An average raccoon is between 23 to 37 inches in length and weighs between 4 and 23 pounds. Raccoons weigh roughly twice as much in autumn compared to early spring because they store fat and conserve energy when temperatures are low and food is scarce. Habitat and Distribution Raccoons are native to North and Central America. They prefer wooded habitats near water, but have expanded to live in marshes, mountains, prairies, and urban areas. In the mid-20th century, raccoons were introduced into Germany, France, Italy, Spain, Japan, Belarus, and Azerbaijan. Raccoon natural range (red) and introduced range (blue). Roke, Creative Commons License Diet Raccoons are omnivores that feed on small invertebrates, nuts, fruit, fish, bird eggs, frogs, and snakes. They tend to avoid larger prey as long as their usual food source is available. Many raccoons are nocturnal, but it is not unusual for a healthy raccoon to seek food during the day, particularly near human habitation. Behavior While captive raccoons often douse their food in water before eating it, the behavior is less common in wild animals. Scientists hypothesize the dousing behavior stems from the species foraging pattern, which typically involves an aquatic habitat. Once thought to be solitary creatures, scientists now know raccoons engage in social behavior. While each raccoon lives within its home range, related females and unrelated males form social groups that often feed or rest together. Raccoons are highly intelligent. They can open complex locks, remember symbols and problem solutions for years, distinguish between different quantities, and understand abstract principles. Neuroscientists find neuron density in raccoon brains comparable to that in primate brains. Reproduction and Offspring Raccoon females are fertile for three or four days between late January and mid-March, depending on the duration of daylight and other factors. Females often mate with multiple males. If the female loses her kits, she may become fertile in another 80 to 140 days, but most females only have one litter each year. Females seek a protected area to serve as a den for raising young. Males separate from females after mating and are not involved in raising young. Gestation lasts from 54 to 70 days (usually 63 to 65 days), resulting in a litter of two to five kits or pups. Kits weigh between 2.1 and 2.6 ounces at birth. They have masked faces, but are born blind and deaf. Kits are weaned by 16 weeks of age and disperse to find new territories in autumn. Females are sexually mature in time for the next mating season, while males mature somewhat later and typically start breeding when they are two years old. In the wild, raccoons typically only live between 1.8 and 3.1 years. Only about half of a litter survive the first year. In captivity, raccoons may live 20 years. Baby raccoons resemble their parents. Janette Asche / Getty Images Conservation Status The International Union for Conservation of Nature (IUCN) Red List categorizes the raccoons conservation status as least concern. The population is stable and increasing in some areas. The raccoon occurs in some protected areas, plus it has adapted to live in close proximity to humans. While raccoons have natural predators, most deaths are from hunting and traffic accidents. Raccoons and Humans Raccoons have a long history of interaction with humans. They are hunted for their fur and killed as pests. Raccoons may be tamed and kept as pets, although keeping them is prohibited in some locations. Pet raccoons are best kept in pens to minimize property destruction and are usually neutered to reduce aggressive behavior. Orphaned unweaned kits may be fed cows milk. However, becoming accustomed to humans may make it difficult for them to adjust if the raccoons are later released into the wild. Sources Goldman, Edward A.; Jackson, Hartley H.T. Raccoons of North and Middle America. North American Fauna 60 Washington: U.S. Deptartment of the Interior, Fish and Wildlife Service, 1950.MacClintock, Dorcas. A Natural History of Raccoons. Caldwell, New Jersey: Blackburn Press, 1981. ISBN 978-1-930665-67-5.Reid, F. A. A Field Guide to the Mammals of Central America and Southeast Mexico. Oxford University Press. p. 263, 2009. ISBN 0-19-534322-0Timm, R.; Cuarà ³n, A.D.; Reid, F.; Helgen, K.; Gonzà ¡lez-Maya, J.F. Procyon lotor. IUCN Red List of Threatened Species. 2016: e.T41686A45216638. doi:10.2305/IUCN.UK.2016-1.RLTS.T41686A45216638.enZeveloff, Samuel I. Raccoons: A Natural History Washington, D.C.: Smithsonian Books, 2002. ISBN 978-1-58834-033-7