Historic tenets of urban planning Essay Example for Free

Historic tenets of urban planning Essay The Third World Cities have seen extra- ordinary growth in their urban expansion since 1950. The world 10 most populous cities are located in the third world countries. The urbanization has changed the way of life for the people living there. On one side these megacities have become economic giant for their countries, on other they have also created problems such as disease, congested traffic, pollution and sacristy of resources with a huge gap among haves and have not. As these cities are unplanned and this urbanization is a sudden experience, it is natural for the Third world countries to be surrounded by these surmounting troubles, unless they choose the way out. Historic tenets of urban planning The evidence of urban planning can be found the ancient cultures such as Roman and Greek cities and in ancient cities in India and Egypt as well. The Indus civilization in Pakistan is recognized as the first civilization to have a completely developed urban planning. In 2600 BC, before the arrival of Harapa and Mojodharo, the small towns grew into bigger towns and eventually became cities with thousands of people living in. These people did not have agricultural society as their cities depicts, showing a homogenous culture, however diapered suddenly from the course of history with their cities still intact. These cities are well planned and follow a consistent design, which clearly shows that they were built according to a conscious plan, and is considered the first developed urban plan. Similarly the Romans used to built their cities according to a proper city plan, with military and civil defense and many European cities still appear to follow that pattern. In their plan, the city has a central plaza or market, which is surrounded by streets and walls with short cuts to cut the time short for pedestrians and often the city, has river or stream in the center to provide water and carry sewage out of the city (Crouch, 2003) During the last two hundred years the Western world urban planning has gone through extensive changes in its planning and design. In the industrial age, the control of the city was held by the wealthy few, while the rest of the population lived in slums and sewage. In the 20th century a movement started to change this urban structure and to provide healthy environment to its people. Thus arose the concept of garden city, which were small in size but were basically model towns with few thousand people. In the early 1920s the concept of modern city emerges, such as Paris but they were destroyed during World Wars (Gaffikin, 1999). It was only after WWII that the new cities started to take shape place, however it was not until 1970s, that cheap block construction created an easy and efficient way of creating new buildings. The main objective of the concept of modern planning is to regulate the building activities and set the limits on building and neighborhoods. According to Hopkins (2001) the postmodern planning is composed of the following essential elements: Aesthetics Planning In postmodern urban plans, the most essential element is taking aesthetics more seriously, which meant to add beauty to homes and building. The important aspect of a city planning is zoning, maximizing and managing the use of land and pace of urban development. Safety The houses in modern urban plans are designed to incorporate well with existing municipal services. The cities extreme zones are planned in a way that such dangers can be defused and houses in such areas are equipped with emergency operation and secure evacuation centers. Transport Planning A good urban plan has well developed transport system which cater to the needs of it commuters. Good transport system avoids traffic congestions and effectively carries commuters into different parts of the city without hassle. And automobiles in a city are well suited it meets its requirement, such as spacious roads and parking lanes, which can handle traffic in rush hours. Effective Sub-urban Planning A successful urban plan brings benefit to larger city area by making the towns and urban environment spacious. Planning and the environment In advanced urban or village planning models, taking care of ecology is inevitable. The modern urban planning includes pastures and gardens to keep natural environment consistent with the city.

Physics of Roller Coasters Essay -- Roller Coaster Theme Park Amusemen

Roller coasters are driven almost entirely by inertial, gravitational and centripetal forces. Amusement parks keep building faster and more complex roller coasters, but the fundamental principles at work remain the same. A roller coaster is like train. It consists of a series of connected cars that move on tracks. But unlike a passenger train, a roller coaster has no engine or power source of its own. For most of the ride, a roller coaster is moved only by the forces of inertia and gravity. The only exertion of energy occurs at the very beginning of the ride, when the cars are pulled up the first hill, or the "lift hill". The purpose of this first climb is to build up potential energy. The concept of potential energy is: As the coaster gets higher in the air, there is a greater distance gravity can pull it down. The potential energy built-up going up the hill can be released as kinetic energy, energy of motion, as soon as the cars start coasting down the hill. At the top of the first lift hill (a), there is maximum potential energy because the train is as high as it gets. As the train starts down the hill, the potential energy is converted into kinetic energy -- the train speeds up. At the bottom of the hill (b), there is maximum kinetic energy and little potential energy. The kinetic energy propels the train up the second hill (c), building up the potential-energy level. As the train enters the loop (d), it has a lot of kinetic energy and not much potential energy. The potential-energy level builds as the train speeds to the top of the loop (e), but it is soon converted back to kinetic energy as the train leaves the loop (f). When the coaster is relea... ...ly upside down, gravity is pulling you out of your seat, toward the ground, but the stronger acceleration force is pushing you into your seat, toward the sky. Since the two forces pushing you in opposite directions are nearly equal, your body feels very light. As in the sharp descent, you are almost weightless for the brief moment when you are at the top of the loop. As you come out of the loop and level out, you become heavy again. In a loop-the-loop, the intensity of the acceleration force is determined by two factors: the speed of the train and the angle of the turn. As the train enters the loop, it has maximum kinetic energy -- that is, it is moving at top speed. At the top of the loop, gravity has slowed the train down somewhat, so it has more potential energy and less kinetic energy -- it is moving at reduced speed.

Food and beverage manager Essay

1.1Describe with examples, some of the characteristics of food production and food beverage service systems that is in use within the hospitality industry. The centralised Production System is the modern methods used in bringing together production and beverage activities in the hotel industry. Food that is centrally produced is easier to distribute to the point of service than for it to be produced in batches or separately. Centralised production system may be transported in a ready to serve state made e.g. hot or cold if it needs some form of regenerator for chilled or frozen food. The advantages of centralised production include, lower food cost and supply cost are lower In centralised production methods you need to employ a few staffs in the kitchen. The kitchen can also be operated in a cheaper location. The disadvantage of the centralised production methods is if there is a case of food poison the effect will be more spread and can cost loss of business, these can affect the finances of the hotel. When food and beverage come in by centralised system, they were then distributed into different departments. Main Restaurant A coffee shop Chinese food shop Fine restaurant Is the Traditional Parties’ production system, this is a table service. Table service, where cook or chill are served Table service, for Tradition Parties production. Table service (British table service or French. Also Traditional Parties’ production. Bars: are for drinks only 1.2For the systems discussed in 1.1, discuss factors that can affect recipes and menus. These are factors affecting receipts and menus. Guest religion and health, has remained a very important issues, religion of the guest and health restrictions Some people have allergy to e.g. crabs meat, protein, and fibre/vegetable, these can affect receipts and menu in the hotel. Financial resources, restaurant and guests types & cost: types of restaurant, Guest, spending power, age Group, labour cost. Chinese food is only prepared by Chinese people these can also affect the receipts and menu, Time factor, if the food is not serve at the right time the food may be too cold or if care is not taken the food may not be ready in time for serving. Pricing of food: because of the market is not stable for price; the pricing of the food may change, and can affect the receipt and the menu, by buying a alternative price or brand. 1.3For the systems discussed above, compare the cost and staffing implications. Outlet COST OF FOOD STAFF Main restaurant The cost is moderate and affordable Many staffs are required, can be service from office or home A coffee Shop The cost is affordable and low price Few staffs are needed a serve customer. Speciality restaurant serving Chinese food. The price is low and affordable by class. Few staff is needed, and can be operated by member of the family. Fine dining restaurant The price is high and can some be for special occasion e.g. anniversary, birthday, or business meetings. Few staff are required e.g. silver service, wine steward. Bar There are high class bars that are very expensive or common bar for everybody. Few staff are needed to operate. 1.4A justification with examples regarding the suitability of systems for different types of food and beverage outlets. For coffee shop is non-alcohol beverage services The fine dining restaurant sales food and beverage is based on good quality at the high prices In the bar >selling different types of drinks or beverage Chinese serving food is about culture food, which is served by the Chinese 2.1Taking in to account, the various needs for financial statements, discuss the use of financial statements in food and beverage operations. Financial statement or financial operations; these outline the finance of the revenue and expenses over a period of time. Which gives the production budget, the units that have been produce to the sales of the company, the production budgets also estimates the cost involved in material and labour. Operating budget: these gives the estimate of the income expenses based on sales, manufacturing costs, labour etc. Cash flow Statements: Is receipt from the business these help the business, when income will be enough to cover expenses or when the organisation needs help. It helps in taking loans from the bank and repayment. Balance Sheet; is statement of the total assets of what the company own or owe. Income statement: A finance statement that shows earnings report, operating statement, profit and loss. 2.2 To demonstrate the use of cost and pricing processes. To be able to demonstrate the assess cost and pricing will need the following methods, the purchase price per item, we then divide the food into different packs, for example if chicken are brought for  £10 per pack and the meal are going for  £15 per plate as a meal. It may sense to add the extra with the meal e.g. the rice or chips. List of the purchasing methods: Central purchasing is used by chains organization. This enable the hotel to buy their food stock in one location, all the services need will be in on site and contain the buying power and be able to negotiate the price at reasonable cost. The disadvantage; are that the individual outlets can’t complain regarding the suppliers, if one is receiving better offer than the other, These may affect the quality of the food, if too far from the site. Total supply: This method is new, these allowed the hotel to buy from one supply, these cut the papers work, the administrative work and can be expensive. 2.3 Implement effective purchasing process of the five Star Hotel Food and beverage managers we can attend industrial events and trades show in order to get new innovation ideas and learn above new products. We can communicate with functional departments regarding pricing trends products variations and inventory when available. Food and beverage manager provide effective and strategic re port to corporate the hotel catering office supplies on inventory and costing performance and recommendations. We also go to menu and catering seminal to identify new inventory that are in demands, including schedules and procurement needs.

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