Floating Restaurants Are A New Phenomenon Marketing Essay

Floating Restaurants Are A New Phenomenon Marketing Essay Floating restaurants are a new phenomenon for dining out in Cairo, where customers can be provided not only with a meal but also an entertaining casual dining experience with unrivalled views of the Nile River. This study aims to identify customers perceptions of the floating restaurants sailing down the Nile River and also explores the different attributes that influence customer satisfaction with, and increase the intention of repeat patronage for, Sailing Floating Restaurants. Frequencies, means, Pearson correlations, cross tab and factor analysis were used for the data analysis. The results indicate that aspects such as parking spaces, healthy, and local dishes, along with rest-room cleanliness are pivotal attributes to create satisfied customers and to increase repeat patronage intentions. Floating restaurant managers should reasonably take into consideration the trip length, which contributes significantly to customers satisfaction and repeat patronage intentions.(Published in 2011).Likewise, if there are any local traditions when the behaviour of domestic guests may seem disturbing to uninitiated foreign guests, such as the rowdy lutefisk evenings in some Norwegian restaurants (Jensen and Hansen, 2007). The study by Jensen and Hansen (2007) suggested that harmony is the most emphasized value among experienced restaurant consumers in Norway .The findings of other studies on value and satisfaction provide support for linking value to satisfaction, not satisfaction to value (Babin, Lee, Kim, Griffin, 2005; Jones, Reynolds, Arnold, 2006).For example, studies show that neighborhoods composed of racial and ethnic minorities have more than twice the number of fast-food restaurants (Block, Scribner, and DeSalvo 2004; Ball).Such women may be more likely to encounter environmental barriers to healthy food choices, often living in neighborhoods with fewer supermarkets (Morland et al, 2002b) and more fast food restaurants (Block et al, 2004).Dining motivation may affect this relationship because it determines consumers evaluative judgments during their dining experiences (Park, 2004).Consumers expect safe food and demand information about the origin of their food (Van Rijswijk Frewer, 2008).It has been found in many studies that restaurateurs are concerned with making lasting impressions, perpetuating a wonderful dining experie nce and creating an impressive ambiance for their customers (Cheng, 2006; DiPeitro, Murphy, Riviera, Muller, 2007; Gupta, McLaughlin, Gomez, 2007; Lacey, 2007; Oh, 2008; Ryu, 2005).If customers are satisfied with the food or service in a restaurant then they are more likely to re-visit it and thus increase its profits (Gupta et al., 2007).Several researchers controlled for the effect of advertising and promotions in their studies on customer loyalty because of their influence (Buckinx Van den Poel, 2004; Chu et al, 2007; Gupta, McLaughlin, Gomez, 2007).Service differentiation means enhancing perceived value by providing services or service attributes not provided by the competition (Claycomb and Martin, 2001, p. 391).Here, a small number of studies note the importance of the congruence and compatibility between the perceived attitudes and behaviours of fellow customers within the service setting, that is, the extent to which patrons within the service environment behave in a man ner that is deemed appropriate by other customers present (see Grove Fisk, 1997; Martin, 1996).Park (2004) defined the consumer value of eating-out as the value consumers derived from food, service, and restaurants when eating-out, which suggests that customers do not pursue dining value only to satisfy their hunger.On the other hand, less restrictive zoning in low-income areas may have contributed to an abundance of unhealthy food options, particularly fast food (Block et al. 2004; Morland et al. 2002).Restaurants tend to be less active in preferred customer program unlike hotel or airline industry because restaurant customers favor immediate, necessary, and monetary gratification (Jang Mattila, 2005).Convenience therefore becomes one of the main motivators for restaurant customers in choosing a restaurant (Jang Mattila, 2005).Kivela (1997) segmented restaurant customers on the basis of preferred restaurant types, including fine dining/gourmet, theme/atmosphere, family/popular a nd convenience/fast-food restaurants In the history of restaurant management, providing compelling sensory experiences to patrons has been critical for deriving patron satisfaction, and restaurants have thus invested large amounts of expenditure in interior/exterior decoration (Kivela, 1997; Law, To, Goh, 2008) and food presentation (Kivela et al, 1999; Namkung Jang, 2008; Raajpoot, 2002).Research conducted by Mona and Roy, (1999); Pettijohn, Pettijohn, and Luke (1997); Kivela (1997); Gregoire, Shanklin, Greathouse, and Tripp (1995); Auty (1992), and Lewis (1981) found food quality, including food safety and hygiene, to be either the first or second most important restaurant choice factor.In fast-food restaurants, price, convenience, and limited service are the basic characteristics, which have led to quality being one of the principal concepts of the marketing strategy (Baek, Ham, Yang, 2006).The consumption of fast-food has also increased throughout the industrialized world in countries as diverse as Spain, Korea, the Philippines, and Australia (Baek, Ham, Yang, 2006; Bryant Dundes, 2008; Mohammad, Barker, Kandampully, 2005).Previous studies have examined restaurant preferences associated with different groups such as origins of nationality (Barta, 2008; Gyimothy, Rassing Wanhill, 2000), different meal purposes (Cullen, 2004; Koo, Tao, Yeung, 1999), length of stay (Gyimothy et al, 2000), and age (Gyimothy et al, 2000; Yamanaka, Almanza, Nelson, DeVaney, 2003).According to the study conducted by Cullen (2004), portion size is a more important attribute to young consumers.To date numerous studies have been undertaken seeking to address such selection variables including but not limited to customer loyalty (Kim and Han, 2008), ambience (Rowe, 2004), pricing strategy (Pedraja and Yague, 2001), location (Buchtal, 2006; Knutson et al, 2006), menu variety (Choi, Lee and Mok, 2010), food type and food quality within occasion (Auty, 1992), consumer demographics (Bareham, 2004; Kim, Raab and Berg man, 2010), nutritional content (Wootan and Osborn, 2006) and service and/or product quality Fu and Parks, 2001) While many previous studies were also conducted in an actual restaurant setting (Jang Namkung, 2009; Kivela, Inbakaran, Reece, 2000); the uniqueness of this research is that the notion of Gestalt was adopted, and the interactive effects of perceived congruency and individuals pleasure or arousal on satisfaction were being tested.The perception that a restaurant has a reputable, green operation adds a value that is a little more intangible, but definitely important, in the customers mind. Just ask Chipotle how in the world they get away with selling an $8 burrito in a fast casual environment. Customers recognize the value of their green practices and locally sourced ingredients. There are hundreds of ways to make your restaurant more green, and advertising your practices to your customers add value. (Greg McGuire , 2012).Another top restaurant trend is portion sizes. Reduced portion sizes allow customers to spend less or pick and choose more than one dish. This is also a hot trend b ecause the perceived value for the customer is that they have options, and not all of them require a lot of money. (Greg McGuire , 2012) Restaurant Marketing: Using the Internet to Create Customer Value By Rohit Verma, Executive Director, Cornell Center for Hospitality Research Co-authored by Glenn Withiam, Executive Editor, Cornell Hospitality Quarterly Customer value extends far beyond the table or the restaurant itself. Restaurateurs have the opportunity to create customer value from the first contact, whether that means a telephone reservation or an electronic order or reservation. The restaurant operators decision of whether to permit electronic ordering or to accept reservations via the web depends on numerous factors, including balancing guest preferences against the cost of participating in third-party reservation sites. Studies of consumers who have made electronic reservations find that those who prefer the web tend to be younger customers who dine out more frequently than others. The age-old principle of customer value for the restaurant industry is to put the value where the customer can see it. Putting the value on the plate, is essential and that concept hasnt changed in many years. But the customer value chain for restaurants starts long before the guest is seated. Given heavy competition and ever-expanding marketing channels, a restaurateur may never get the chance to demonstrate the value of the plate on the table-if guests book a different restaurant. The battle begins in just getting the guest to the table in the first place. In this article, we offer a roadmap to electronic reservations and distribution, based on several studies of guests use of electronic food ordering, flash deal couponing, and third-party reservation applications. We frame this discussion in terms of customer value for the simple reason that guests seek value throughout the experience, and they will not become involved where they do not see value. This is particularly true in term s of flash deals. While guests may try a restaurant once using a daily deal coupon, they will not do so twice if value has not been received. The presence of social media and web commentaries seems to have altered customers decision process as they decide which restaurant to book. In the usual process, guests have in mind a set of potential restaurants, and then they apply their own criteria to choose one of those restaurants. The way social media affect this process is that would-be customers who read online reviews may add new restaurants to their choice set during the decision process. Thus, the winning restaurant might well be one that was suggested by the review of a perfect stranger, rather than one that was originally under consideration. Daily deal offers also exert considerable influence on the process. A study by Cornell Professor Chekitan Dev found that an astonishing 70 percent of purchases for travel experiences were made within 15 minutes of receiving an offer from the group coupon firm LivingSocial. In this instance, the decision appears to be a function of price, rather than one of brand. As weve discussed previously, daily deals must be carefully crafted to ensure that the offer is successful for both the restaurant and the purchasers. If you are reading this in a location where social media have not yet penetrated, you may have the luxury of preparing for a time when the internet gains increasing power in your distribution process. While some of our discussion here focuses on restaurants that use reservations, its also true that social media influence the decision process for restaurants that take only walk-ins and use a queue to control table occupancy, rather than reservations. Beyond that, there may come a day when guests will expect to be able to view your queue on the web, and thus determine whether they want to wait in that queue or choose another restaurant. Its easy to foresee a possible marketing approach of letting guests know that your queue is only 15 minutes long if they come immediately to the restaurant. Food Ordering With that background, lets examine how the internet is affecting food-service purchases and restaurant reservations. Considering that the internet is a logical method for ordering food deliveries, Cornell Professor Sheryl Kimes examined the use of the websites for ordering food for carryout or for delivery. While about half of the 470 people surveyed had used some form of electronic ordering, the number-one channel remains the telephone call, which was used for 53 percent of the orders in this study. This study covers U.S. residents, so the proportions may be different elsewhere. Nevertheless, the webs impact continues to rise everywhere. While theres no indication that the telephone will be eclipsed any time soon, electronic ordering is growing steadily. Just over 38 percent of the survey respondents had placed an electronic order, mostly using the restaurants own website. The number-one benefit that customers cited for electronic ordering was accuracy. They also liked websites that were convenient, gave them strong control, and made ordering easy. Its worth noting that convenience in this case also extended to offering delivery of the food once it was ordered. On the other side of the coin, customers who avoided the web for food ordering preferred personal interaction-they wanted to talk to someone. There was also a current of technological anxiety among those who didnt use the web to order food. A comparison of the demographics and purchase patterns of technology users and nonusers provides reasons for restaurants to offer as many ordering channels as possible. Respondents who made electronic orders tended to be younger than those who did not, and the technology users also patronized restaurants more frequently. An earlier study by Technomic found that 60 percent of people between 18 and 34 years have ordered online, but for people over 35 that figure falls to 35 percent. Restaurant operators in the United States are not oblivious to this trend. Just under one-fourth of the 326 largest U.S-based chains offered online food ordering. While we do not have figures for other nations, the direction of the trend is clear. For this study, the type of food ordered most frequently is Italian-style food, particularly pizza. Electronic Reservations If your restaurant accepts reservations, chances are they are being made by telephone. Just as the phone remains the top channel for ordering food, the same is true for restaurant reservations. However, what is not clear when the phone rings is how your guest found you. In this study of 474 U.S. consumers, Professor Kimes (working with co-researcher Katherine Kies) again found a steady growth in the use of websites and mobile phone apps for making restaurant reservations. What she also found was a trend that connects electronics and the telephone. Guests would use the web or a mobile app to locate a restaurant, and then they would complete the reservation on the telephone. More on that in a moment. Respondents to this survey had similar feelings about internet reservations as they did about electronic food ordering. Those who made reservations on the phone preferred the personal touch. Once again the online group is noticeably younger than the telephone-only group, and the web users have a tendency to visit restaurants more frequently than do other customer groups. So, once again, the online crowd appears to be an attractive demographic. One of the difficult decisions for restaurateurs is whether to use a multiple-restaurant reservation site. The decision is not always a simple one, even though reservation sites are growing in popularity, because they do incur an expense. Most reservation sites charge a monthly fee, plus a per-diner fee. Signing an agreement with one of these sites also removes a certain amount of control over the reservation process. Perhaps the greatest concern regarding these sites is the possibility that they do not provide incremental business. That is, a restaurant could very well be paying for an electronic reservation that would have been made anyway, by telephone or on the restaurants own website. Even if the reservations do represent incremental business, restaurants thin operating margins also raise questions about the value of third-party reservation sites. Balanced against the concerns regarding reservation sites is their undeniable popularity among some would-be restaurant guests. About 60 percent of the respondents who had made an electronic reservation used a multiple-restaurant site for their transaction. Two favorable considerations are that using the web reduces the need to have someone answering the phone for reservations and theoretically the restaurant can promote itself by its presence on the reservation site. The sites also provide an electronic reservations book and offer certain table management tools, as well as capturing customer data. The top reason for choosing a restaurant given by this surveys respondents was their previous experience with the restaurant, following by recommendations of friends. However, when this question was posed to those who use multiple-restaurant sites, social media became entwined in the decision process, as we described at the beginning of this article. While experience and cuisine had strong influence, the users of multiple-restaurant sites were significantly more likely to rely on online reviews in choosing a restaurant. Regardless of how they placed the reservation, the most important element, according to these respondents, is the ability to get the time and date they wanted. Reservation accuracy was also important. This group was relatively not concerned about personal contact. The study found that website users do more than just place reservations through the multiple-restaurant sites. They also use these sites to check table availability and to locate a particular restaurant. Additionally, the would-be guests also use websites to find a new restaurant. It is this finding that raises the possibility that restaurant operators should consider the theoretical marketing value of being listed on a multiple-restaurant site. Having located a restaurant, about one-third of the respondents completed the reservation using the telephone. The rest either continued with the reservation on the multiple-restaurant site or they switched to the restaurants own site. In conclusion, the decision of how to connect with your customer depends on your knowledge of how to create value for your customer. It may be that being listed on a multiple-restaurant site or offering delivery for electronic orders is an ideal fit for your restaurant. On the other hand, the cost of third-party reservation sites may not be justified by either the incremental reservations or marketing value. Moreover, for the restaurant industry, personal contact through the telephone is still important. By remembering that the creation of customer value begins with the first contact, you can ensure an excellent experience that puts the value where the customer can see it. http://hotelexecutive.com/business_review/3133/restaurant-marketing-using-the-internet-to-create-customer-value

Mary Shelley Essay

When he first arrives at Inglestadt, he goes to visit one of his tutors, hoping to make a good first impression and appear eager and willing to learn, showing both his enthusiasm for the subject and respect for his future tutor. However he is met with a stout man with a â€Å"repulsive countenance† who informs Victor, upon hearing his list of previous reading, that â€Å"every instant that you have wasted on those books is utterly and entirely lost. † This is a huge anticlimax for Victor and this immediately manipulates the sympathy of the reader in Victor’s favour. This is important as the sympathy for Victor must be strong enough for the reader not to feel utterly repulsed by his later transgression. It will also provide Victor with deniability, as he has been mistreated by his tutor and possibly feels the need to prove that the research carried out by his first inspirers was not in vain. Victor has a very close relationship with his mother before her premature death; some interpreters may even go as far as to imply that he suffers from the Oedipus complex, and holds passionate feelings towards her. Whether this is deliberate, or simply a common misconception, it undoubtedly renders Victor more worthy of the sympathy of the reader. Victor suffers almost constantly from what a modern reader might well describe as â€Å"mood swings†, but I believe that the original intention of Shelley was to condemn him as an un-confessed manic-depressive. Shelley uses provocative language to good effect when manipulating the compassion of the reader towards Victor. This is shown when he finds the lifeless cadaver of his beloved Elizabeth on their wedding night and almost collapses whilst exclaiming â€Å"Great God! Why did I not then expire! † This technique is widely used in gothic fiction as it is very proficient in influencing the sympathy of the reader in any way the author wishes; in this case in Victor’s favour. Frankenstein’s creation is shunned and persecuted from the very day of its re-resurrection up until the day of its bereavement. The absolute epitome of this discrimination is when its own creator, to whom the creation owes his very existence to, turns against it on the night of its animation and is horrified by what he has done â€Å"How can I describe my emotions at this catastrophe, or how delineate the wretch whom with such infinite pains and care I had endeavoured to form? † Frankenstein’s creation was offered no choice of whether it was to be re-awakened or left to lie in peace where its components were originally laid to rest. This evokes sympathy in a reader as numerous people were brought up in poor homes and large families and can perhaps empathise with the creation’s sense of incompatibility in society. When Frankenstein and his creation meet in chapter 10, many different literary techniques are used to established sympathy in favour of Frankenstein’s creation. One technique used is dramatic setting, â€Å"the surface is very uneven, rising like the waves of a troubled sea. † The words troubled sea carry connotations of formidable weather and a faint sense of woe. This sets the scene for a miserable and desperate confrontation between creator and creation, and I think the sympathy is at this point transferred to the creation, as he has had to cross the sea of ice without the help or comfort of any man-made aids, and probably with little sustenance of real nutritional value. Another technique used during Frankenstein’s meeting with his creation is emotive language, for example â€Å"Devil, do you dare approach me? † This fierce greeting shows us just how anguished Frankenstein is but somehow renders his creation more worthy of the reader’s sympathy; this is possibly because he doesn’t really know that he has done anything wrong, he has just responded to the way people have treated him. In inference, I think that Mary Shelley intended for the sympathy of the reader to be evoked in favour of Frankenstein rather than his creation, but for the issue to be largely open-ended. I believe that when the novel was written, Frankenstein’s creation would have been feared rather than disliked particularly; but in today’s superficial society, it would be almost unanimously hated just for being different. Show preview only The above preview is unformatted text This student written piece of work is one of many that can be found in our GCSE Mary Shelley section. Download this essay Print Save Here’s what a teacher thought of this essay 4 star(s).

Proposal Argument Essay

Licensing for personal trainers: legitimizing the profession. â€Å"In its present form, personal training only dates back a few decades, yet it is among the fastest growing professions in the U. S. † (Holt). In the 80’s and 90’s personal trainers were predominantly heavy lifters who looked like they could soon compete in a bodybuilding contest. The muscular physique automatically qualified each of them as â€Å"guru† in the fitness world and helped quickly build a clientele.Towards the late-90's, the situation started to change: gyms became less and less of an intimidating environment for a wide category of people with no desire to become â€Å"huge. † Personal trainers of a new generation expanded their specialization to weight loss, cardio vascular health, toning and general fitness which made training itself more accessible for all age groups, people with different skill levels and special requirements. As a result. , the trainer’s job to day has become very complex and goes much farther instructions during a workout session.It can’t be successfully performed without a strong knowledge of anatomy, kinesiology, program development and even psychology You will assume that someone who guides and assists you in developing health and fitness must be a specialist in this area of knowledge. Of course! But do you know that one can become â€Å"a certified personal trainer† by taking an online test for less than 100 dollars? It’s true! Competence and skill level of many trainers you see at health clubs and gyms is low and they are surely not worth the money spent.Moreover, your health is under potential risk! The solution to this problem can be achieved through a required licensing of personal trainers just like other health/medical professionals. This would benefit both the public and the personal training profession. As a fitness trainer for over seven years, I truly believe that our industry desperatel y needs more regulations. My background in gymnastics in addition to two certifications from Wellness Academy (Russia) and International Sports Science Association (USA) surely give me a big advantage over someone who spent $69.95 and a couple weeks learning â€Å"all the nitty-gritty of personal training† to obtain so called ExpertRating Online Certification (Personal Training Certification).So you may think: the less my competitors know the better my services look in comparison with their. No, it’s not that easy! I would rather have a strong competition than constantly disprove common opinion about personal trainers as people with weak knowledge base who flirt with clients, bark orders and very often behave unprofessionally.A few times I trained people who had bad experience with a trainer in the past and it felt like I had to break the wall of apprehension and distrust before they took me seriously. Not only I had to defend myself in some ways but there were also fi nancial consequences when clients refused to pay me upfront (usually a client prepays for a package of sessions) and that’s why I got paid on session-by-session basis with no commitment from client’s side. I personally know a few trainers who collected money for the training and disappeared while their clients have been left with nothing!Therefore, such a practice like licensing could be a very effective control instrument for the industry and could keep trainers accountable for their actions. From clients’ perspective, mandatory licensing can become a guarantee of receiving a high quality service – safe and efficient workout. Nancy Howard, a health professional and a Certified Running Coach, states in her article â€Å"Poll: Should Personal Trainers Be Licensed†: â€Å"When we place our trust in those who will direct us on the proper path to reclaiming our health and fitness, it is important that we have full disclosure of their qualifications.â € Her words means a lot in today’s situation, when many people seeking for personal trainers’ help have some kind of health issue that limit their ability to perform certain movements or type of physical activity. I had the opportunity to work with clients who had knee replacements, severe stage of scoliosis, arthritis, diabetes, past injuries and so on. You can easily hurt a client or worsen an existing condition by using inappropriate exercising techniques and approaches. Once I’ve seen a trainer who made his new client with swayback (lordosis) do multiple low back exercises with significant weight.With such a spine condition you have to be extremely careful when perform any activity involving low back and must primarily focus on strengthening your abdominal muscles and back of the thighs in order to balance the inward curvature of spine. As a result of that unconsidered workout the client had extreme back pains and decided to stop training. Not only this c ould be prevented if a trainer had more knowledge about lordosis (which is pretty easy to determine), but the client would be able to improve his back condition with appropriate exercise routine.This example shows that some certification organizations fail to provide the market with well-qualified and knowledgeable professionals. They are not regulated by state and often offer take-home or on-online tests which objectivity is questionable. Licensing, on the other side, means a nationally standardized test and leaves no place for cheating. It is interesting to note that Howard makes a comparison between personal trainers and other health professionals like â€Å"Registered Nurses, Licensed Vocational Nurses, Physical Therapists and Registered Dietitians† who required to be licensed by the state which they practice.According to her, there is no reason why personal trainers should be treated any different as their services belongs to the same field (Howard). In my opinion, this analogy is more than appropriate considering that clients are paying almost as much for a private training session as for the one-hour massage or a visit to dietician. Moreover, Howard mentions two interesting points in favor of the licensing. First, it â€Å"will facilitate referrals from traditional health care providers,† and, secondly, the insurance companies â€Å"will be more likely to reimburse for services if personal trainers are licensed† (Howard).This means more people would be able to afford training that is safe and effective. Clearly, the transformation of personal training industry won’t be easy. Joe Cannon (personal trainer, author and health educator) states that â€Å"a government mandated fitness license might also mean an end to fitness organizations all together. † At the present moment, there are dozens of certifying fitness organizations within US and, for obvious reasons, they are resisting to proposed legislation changes.â€Å"If personal trainers needed a license† – Cannon says – â€Å"then all fitness organizations would come under the jurisdiction of the government and the ‘licensing’ would be standardized. † I understand how much multimillion dollar certification business would be affected but new market conditions will automatically eliminate companies like ExpertRating Online Certification and increase the entrance barrier into the profession. I’m sure strong certification organizations like NASM, ACE, IFTA, ACMS and a few others would find their place in the restructured industry although they will fight against licensing to the last breath.As a negative factor of licensing Cannon mentions that â€Å"each trainer would be paying the government every year or so to maintain their license; that’s in addition to what they pay for fitness continuing education classes. † Of course, no one would be happy about it but the level of discontent will d epend on the amount of a fee. I’m already paying about 500-600 dollars every two years to keep my certification valid and another 400 dollars for insurance so if the new expense would stay within the same range there shouldn’t be a problem. Another concern regarding potential licensing of personal trainers is difficulties in its obtaining.Senate Bill 2164 (â€Å"Fitness Professional Licensing Act†) proposed in New Jersey in 2008 requires a licensure: To complete an approved course of study of not less than 300 in-person classroom hour†¦. which shall include not less than 50 hours of an unpaid internship in the presence of and under the direct supervision of, a licensed fitness professional, which internship shall be provided by the school providing the approved course of study; and (b) have passed an examination administered or approved by the board; or (2) possess an associate's or bachelor’s degree in physical education, exercise science, exercise physiology or adult fitness.(S2164) The majority of fitness professionals’ community finds this bill inappropriate for experienced and qualified trainers who are in the business for years. It basically means they would have to go back to school and put their clients aside for a while. I personally know a few trainers without a degree but with years of work in the field and several certifications of all kinds. There are no doubts about their qualification! Nevertheless according to the â€Å"Fitness Professional Licensing Act† these people would need 50 hours of unpaid internship which is absolutely ridiculous!Joe Stein, president of Renaissance Fitness & Wellness Inc. , also expresses his negative opinion about the bill by saying that â€Å"the New Jersey state senate is trying to balance the bloated state budget on the backs of personal trainers and their clients† (Halvorson). On the other side, proposed legislation requirements establish a comprehensive educat ional program for people entering the field.Therefore beginner trainers would not only have a strong theoretical skills  but a real life work experience in the gym. There is no such certification at the present moment that can offer internship or any kind of workshop unless you are ready to pay another 600 dollars on top of the certification cost. Despite all advantages that licensing can potentially bring into the personal training industry, proposed legislation in New Jersey, Maryland and Georgia in 2008 achieved no success (State Licensing of Personal Trainers Update – December 2008).The bill doesn’t consider existing circumstances of the profession and is unrealistic at its present format. However, National Board of Fitness Examiners started to work on â€Å"one nationally standardized examination process in lieu of 50 different state board exams† (State Licensing of Personal Trainers Update – December 2008). So when the time is right it can be used by states and will avoid a possibility â€Å"when the exams could be developed by people outside the profession† (State Licensing of Personal Trainers Update – December 2008).After all, I strongly believe that licensing is necessary in personal training business as it legitimizes the profession. I want to be recognized as a â€Å"specialist† in the eyes of potential clients and people in a health/medical field. From the business owner’s perspective, licensing would be extremely helpful in finding properly educated and experienced trainers whose work can correspond to the high standards that I set for my clients.

Underage Drinking in Australia - 683 Words

Underage drinking is rapidly becoming a widespread matter within Australia. It is considered to be a serious problem not only nationally, but also globally wide. Underage drinking has climbed its way up the ladder to one of the most common forms of substance use. â€Å"The health risks that accumulate over a lifetime from alcohol increase progressively – this means that the more young people drink, the greater the risk† (Windle, Spear, Fuligni, Angold, Drown, Pine, Smith, Giedd, Dahl 2009). Some states within Australia do not have to deal with this problem nearly as much as others. These teenagers are classified as underage drinkers because the national legal drinking age in Australia is 18 years of age – meaning they are still considered to be minors (Australian Alcohol Guidelines, 2009). For the purposes of this essay, the focus will be set on adolescences and alcohol. It will be argued whether parental influence has an impact on teenagers present or future dr inking habits. Some research studies show relation from parental influence and upbringing of a child to underage drinking (Ary, Tildesley, Hops, Andrews 1993). In this study conducted by Ary et al., 173 families with two children were questioned. The object of the examination was to explore the attitudes and beliefs parents were teaching their children about the consumption of alcoholic substances. Within the study a mother, father, sibling and the target teenager undertook a self-assessment to measure their alcoholShow MoreRelatedUnderage Drinking in Australia Essay602 Words   |  3 PagesUnderage drinking is becoming a serious social issue in modern Australia; with 90% of Australian teenagers over 14 that have tried alcohol at least once. Estimates also suggest that half of Australia’s teenagers drink alcohol on a weekly basis. Underage drinking can cause drink driving and unsafe sex if it is misused. Australia seems to be fond of this drug, and find it to be socially acceptable although it is causing the amount of teenage deaths to rise rapidly due to misuse. Heavy use of AlcoholRead MoreEssay on Underage Drinking in Australia642 Words   |  3 Pagesabout 50% of teens 14 and older consume alcohol on a weekly basis. The problem being caused by this deadly drug is that teens under the age of 18 are not complying with the law and are consuming crazy amounts of alcohol on a regular basis. Underage drinking most commonly occurs at parties in which adolescents, without adult supervision usually drink to the point that they become intoxicated. When an individual is intoxicated, they are no longer conscious of what they are doing and this often influencesRead MoreShould the legal age for the consumption of alcohol be increased to 21?863 Words   |  4 Pagesbinge drinking and alcohol related road accidents (Drug Free Australia: 2008). However there are many reasons as to why the legal age for alcohol consumption should not be increased. These include the fact that you ng people will still drink regardless of any age restrictions, ethical issues and because there are other ways that could be more effective in lowering youth binge drinking and alcohol related road accidents. Currently the legal age for the consumption of alcohol is Australia is eighteenRead MoreAlcohol Essay1160 Words   |  5 Pagesalcohol in Australia is becoming a problem, and because of irresponsible and callous drinking, Australia is in need of a more mature drinking culture. The main points in this essay discuss the issues concerning irresponsible drinking amongst teens.They include the effects of alcohol on the adolescent brain, accidents involving underage drinkers and teens delaying the consumption of alcohol for as long as possible. This essay argues that because underage drinking is becoming an epidemic in Australia, weRead MoreThe Minimum Legal Drinking Age939 Words   |  4 Pagesadolescents and early adults’ drinking culture in worldwide. Australia has also great concerns about early initiating alcohol misuse and risky level of drinking pattern among young population. Consequently, the Minimum legal drinking age law is one of major alcohol control enforcement legi slation to prevent alcohol related harms among adolescents ( Wechsler and Nelson, 2010, p.985). Recently Western Australia which is the second heaviest alcohol consumption state in Australia and internationally numberRead MoreThe Drinking Age Should Remain 18 in Australia1563 Words   |  7 PagesThe Drinking Age Should Remain 18 Years Old in Australia The Drinking Age Should Remain 18 Years Old in Australia These days there are a number of social issues in the community, such as drug abuse, teenage pregnancy and alcohol abuse. Alcohol abuse is rampant in today’s society, Australian Drug Foundation states that, â€Å"Alcohol is the most widely used psychoactive, or mood-changing, recreational drug in Australia.†(Healey, 2002, p. 11). Underage drinking and binge drinking are some of the problemsRead MoreEssay Titled Mothers against Drunk Driving,710 Words   |  3 Pagesviolent crime and prevent underage drinking. MADDs work has saved nearly 300,000 lives to date ADDIN EN.CITE Fell J.C.19959(Fell J.C. data, 1995)9910Fell J.C., NHTSA FARS dataC.N. Kloeden,A. J. McLean Whats New in Alcohol, Drugs and Traffic Safety in the U.S.? National Highway Traffic Safety Administration13th Conference, International Council on Alcohol, Drugs and Traffic Safety, ICADTS, NHMRC Road Accident Research Unit329-335 T95,1995University of Adelaide, Australia( HYPERLINK l _ENREF_2Read MoreExamin ation Of Drinking Habits And Motives Of Collegiate Student-1378 Words   |  6 PagesArticle #1 Taylor, Elizabeth A., et al. Examination of drinking habits and motives of collegiate student- athletes. Journal of Applied Sport Management, vol. 9, no. 1, 2017, p. 78+. Academic OneFile, go.galegroup.com/ps/i.do?p=AONEsw=wu=kaea136v=2.1id=GALE%7CA48002999 0it=rasid=b0f90d6060160db2d2158297e68d58b9. Accessed 29 Mar. 2017. Summary: Author, Elizabeth A. Taylor, Rose Marie Ward, and Robin Hardin were all professors. Elizabeth A. Taylor completed the requirements for her Ph.DRead MoreMadd s Death Against Drunk Driving1297 Words   |  6 Pagesof MADD as stated in its Articles of Incorporation were â€Å"To aid the victims of crimes performed by individuals driving under the influence of alcohol or drugs, to aid the families of such victims and to increase public awareness of the problem of drinking and drugged driving. In 1984, MADD changed its name from Mothers Against Drunk Drivers to Mothers Against Drunk Driving. This carefully considered change was made because MADD is opposed to the criminal act of drunk driving, not individuals. MADDRead MoreThe Dangers Of Driving Under The Influence Of Alcohol And Drugs Along With Texting While Driving861 Words   |  4 Pagesrelated to drinking in certain ethnic and racial groups. Additionally, it covers alcohol-related health problems and biological pathways associated with alcohol. Lastly, this journal is useful towards discussing the possible causes regarding issues related to drinking as well as its consequences on health and behavior. Hanes, M. (2012). Effects and Consequences of Underage Drinking. Juvenile Justice Bulletin, 1-12. NCJ 237145 This report discusses the health consequences of underage drinking and alcoholism