Recent orders
My Five Years Plan
My Career
Institutional Affiliation
Date
My Five Years Plan
Executive Summary
The following outline/ specifications discusses on the destiny of my career. My career finance and accounting suits my dreams of becoming a stockbroker. In relation to this, I have been pursuing goals, which are proactive enough to respond to demands of my career. It should be noted that this field have recently been invaded by unaccountability. Investors lose confidence and this results to massive withdraws and liquidation of shares. The volatile activities associated with this amounts to bad economic times. In the year 2009, Americans were hit by the worst economic recession in over twenty years. Recession leads to the loss of jobs, and investments. For this reason, I desire to pursue this field in order to achieve my intrinsic objectives in life of a society, which is free, and fare to its occupants.
After graduation
Soon after graduation, I see myself in the free service to a major stockbroker located in our city. The stockbroker has recently enlisted newer companies as part of the client and its reaching out to find more investors. The new team of marketers and brokers’ promises the company new prosperity in relation to financial security. For this reason, the accounting department will be overwhelmed by work and this will amount to increased in the number of potential activities. As a result, I have derived of transaction that I will be tackling. I have majored in finance- accounting option. My activities will include, attending to financial, policy and legal questions affecting the company. Secondly, I will be attending meeting and specifying what the company is required to do in the next two, to three decades. Thirdly, I will be involved in budgeting team and meeting internal and external parties. Finally, I will analyze reports and sample projects, which affect my department (Conford, 2014, pp. 180).
For this reason, I will be required to develop personal goals and objectives. My personal goals are my vision, and mission for the stockbrokerage company. Firstly, I would prefer to make the organization the best in terms of efficiency. This will involve treating of clients on priority basis. In addition, I will endeavor to make this organization the most successful in terms of sales and clientele base. Secondly, I would prefer to make the accounting department the lead department in terms of quality. For this reason, I would endeavor to offer my services to the department all geared towards achieving positive goals.
In relation to this, I would bring new ideologies to this field. Stockbrokerage has recently adopted a collective I.T strategy. Lead companies; for instance, NASDAQ has been enrolling proactive I.T goals all expected to respond directly to the success of the organization. Following the successful integration of I.T in the stockbrokerage, accounting problems have been trivialized. However, this multi-level success has structurally been responsible in ushering in a culture of newer problems. Critical problems integrated with accounting are lack of proper transparency. Stockbrokerage firms have been criticized with one of the worst fraudulent activities. For this reason, potential investors prefer to trade alone for fear of losing the real investment capital to brokerage firms. As part of the service to this industry, I am hoping to bring accountability by ensuring that companies publish the appropriate financial statements.
Five Years from now
My career prospects in relation to this industry have been centered in making the industry authentic for the general investor base. Invest should be assured of profits and stable economic times since lack of investors’ confidence can lead to massive withdrawals. Consequently, investors withdraw can lead to punitive financial times, for instance, the 2009 economic recession (Weale, 2009, pp. 4). However, it is lucid to note that the industry has a derived capacity of employing a large workforce and consequently inviting better and more transparent system. For this reason, I consider this industry a success and fortune to most companies and investors for allocating funding for projects. Although much of the systems in relation to stockbrokerage are already in place, it cannot be ignored that critical change should be done to limit the potential losses, and loss of hope characterized with this industry. This industry is one of the first growing in the finance sector. The reason is that, the complexity of the industry limits the overall external competition. Secondly, the industry by far larger controls and reflects the market situation. For this reason, the industry will change and change positively for the greater good of markets. Currently, lead companies, for instance, NYSE and NASDAQ are pursuing web application to ensure that users can access their accounts at a remote location. In relation to this, it is notable that web-application seems lucrative to the development of this industry as compared to the telephone calls which were not clear from back office operations.
Based on this, it is positive to note that in five years time I will be making progress into my career as one of the lead actors. Following the radical changes in the I.T industry courtesy of mobile app development and web-internet technology, it is positive to note that the industry will have taken a higher gear in relation to the development. In particular, the app development should take a higher face in interpreting information. The major problem in stockbrokerage is lack of investors’ confidence (Sap and Yan, 2003, pp. 225). For this reason, investors attempt to withdraw in drowns once they detect a financial meltdown. The consequence massive withdraws is that deeper economic challenges are expected. Therefore, in five years times, I expect the I.T department will have realized these problems and consequently provided sufficient answers to quell these problems. Answers could attempt to breakdown the complex accounting arithmetic to simpler terms that investors can understand. Consequently, I expect that in five years, the legal department will have improved to permit a reaction against legal challenges In this case; policies should focus on the collective compensation packages and mitigation of deliberate financial problems.
Following the increased authenticity of stockbrokerage associated with proper orientation of I.T services, it is expected that stockbrokerage activities will expand to permit the inclusion of more investors. An increased number of investors will therefore translate to increased funding and consequently the expansion of stockbrokerage activities. Increased activities and funding will amount to the expansion of innovative terminologies involved in investing. For this reason, I prospect that in five years time, stockbrokerage will have improved and consequently accounting activities will prosper. For this reason, increased funding and investors will require more work forces. Therefore, the level of employment will automatically expand to permit for the activities in relation to the same.
Additionally, I will be expected to practice as an accountant-cum stockbroker. Since I intend to reach-out to the community positively, I have preferred to communicate stockbrokerage benefits to the public by assuming the role of accounting cum-stock broker. In particular, I have assessed consultancy as a lucrative involvement in the near future. However, I will apply consultancy back-to-back with accounting to ensure that I am at greater service to the community. My service will focus on advising investors on a possible investment stratagem. A critical consideration that I will focus on is improvising high-end communication skills either through use of website or mobile based application; for instance, whats up to communicate to the public a wide range of possible investments goals.
Marketable Skills
In relation to the nature of the industry, one will notice that there is a decisive need to development coherent marketable skills. For this reason, I plan to develop a desirable marketing campaign dubbed “putting your needs first.” This campaign will attempt to communicate the company goals of authenticity to the public and consequently implementing them based on the stratagem of promises. To achieve this campaign, I need to develop responsive marketing skills. Marketing skills in this case will seek to respond directly to the nature of stockbrokerage environment. Firstly, I will need to be an effective communicator in order to communicate the company goals to the investors and top organization. Secondly, I will need to posses superior organization development techniques with intent to achieve optimal organization policy goals.
However, these goals should be achieved by developing a proactive organization agenda. To ensure that I am more relevant to the organization, I will be required to firstly, develop superior communication techniques inside the college environment. This will require me to organize multiple debates in relation to organizational mentoring and consequently, build-up a reliable network one, which will respond directly to the needs of the organization. For this reason, I have scheduled myself an empowering program dubbed “here we develop”. The program will seek to adopt skills from the academia, and this can be reflected back to the program. Soon after the graduation, I will conduct a radical campaign, dubbed accountability for the greater good. This campaign will seek sponsors to fund a field campaign on the importance of investment in stocks as compared to savings and pensionable allowances.
References
Cornford, A. (2014). Bull by the horns: Fighting to save Main Street from Wall Street and Wall
Street from itself. Journal of Banking Regulation, 15(2), 180-183.
Sapp, T. R., & Yan, X. (. (2003). The Nasdaq-Amex Merger, Nasdaq Reforms, and the Liquidity
of Small Firms. Journal of Financial Research, 26(2), 225-242.
Weale, M. (2009). Commentary: International Recession And Recovery. National Institute
Economic Review, 209(1), 4-7.
Choose any two chapters of Sandel’s book and provide no less than three thoroughly discussed examples per chapter of how the
Choose any two chapters of Sandel’s book and provide no less than three thoroughly discussed examples per chapter of how the market economy influences moral norms and values.
What money can’t be purchased by Michael Sandel’s is worthy of notice for the teacher’s technique used. Instead of analytical analysis, Sandel advances his thesis. This procedure seems to compel readers to encounter a series of circumstances in which consumer values have become part of their lives in a way that is morally unacceptable to many. He has tattooed ads on his forehead and charged place holders to discourage him from having to sell human organs for long hours. Sandel states that we never had a proper discussion on the relationship between market-related moral, political, and economic concerns. The Italics are Sandel’s, the only authorial italics in the novel, but he blurs the strength of his views by using the unsound “we” as his focus. “Without realizing anything, without ever deciding to do it, we’ve moved from having a market economy to becoming a market society.” His theme as an integrated community isn’t a personal “we,” The argument is that we have changed from a consumer economy society to a market societyADDIN CSL_CITATION {“citationItems”:[{“id”:”ITEM-1″,”itemData”:{“DOI”:”10.1080/17496535.2014.956986″,”ISSN”:”1749-6535″,”abstract”:”In What Money Can’t Buy, Sandel examines one of the biggest ethical questions of our time\r\nand provokes a debate that’s been missing in our market-driven age: What is the proper role\r\nof markets in a democratic society, and how can we protect the moral and civic goods that\r\nmarkets do not honour and money cannot buy? Gil Shidlo feels that Sandel brings the issue\r\nto be debated and raises it in a way each one of us feels fully equipped to voice concerns.”,”author”:[{“dropping-particle”:””,”family”:”Sandel”,”given”:”Michael”,”non-dropping-particle”:””,”parse-names”:false,”suffix”:””}],”container-title”:”Ethics and Social Welfare”,”id”:”ITEM-1″,”issue”:”4″,”issued”:{“date-parts”:[[“2014″]]},”number-of-pages”:”425-426″,”title”:”What Money Can’t Buy: The Moral Limits of Markets”,”type”:”book”,”volume”:”8″},”uris”:[“http://www.mendeley.com/documents/?uuid=c6c41647-b997-31b5-bdba-8775e2f93e09″]}],”mendeley”:{“formattedCitation”:”(Sandel)”,”plainTextFormattedCitation”:”(Sandel)”,”previouslyFormattedCitation”:”(Sandel)”},”properties”:{“noteIndex”:0},”schema”:”https://github.com/citation-style-language/schema/raw/master/csl-citation.json”}(Sandel).
The key lack of discussion on the role and scope of markets is in contemporary politics. Are we interested in a capitalist economy or a market society? In public life and personal relations, what role should markets play? How should you decide which items should be purchased and marketed and which non-market principles should apply? Where is money not supposed to run? Even if you believe we can deal with major market moral problems, you might have concerns about the role of our public discourse. This is a valid cause of concern. At a time when the policy debate consists mostly of yelling cable TV matches, political vitriol on talk radio, and congressional ideological food wars it is difficult to imagine a reasoned national dialogue about contentious moral issues like the best way to value child-rearing education, health, the environment, citizenship, and others. I assume that such a discussion is possible, but only when we can expand our public dialogue and engage in conflicting principles of good life more directly. Sandel opens a catalog of things to be purchased in America at least – from predictable (privileged health care access), to bizarre (penitentiary upgrade), to literally obscene (the right to kill an endangered animal). He argues that we lose track of why certain things shouldn’t be in a world where everything can be purchased and sold. In the end, it is a type of corruption that undermines everything including sex and even friendship and loveADDIN CSL_CITATION {“citationItems”:[{“id”:”ITEM-1″,”itemData”:{“DOI”:”10.1080/13563467.2012.647764″,”ISSN”:”13563467″,”author”:[{“dropping-particle”:””,”family”:”Anderson”,”given”:”Elizabeth”,”non-dropping-particle”:””,”parse-names”:false,”suffix”:””}],”container-title”:”New Political Economy”,”id”:”ITEM-1″,”issue”:”2″,”issued”:{“date-parts”:[[“2012″]]},”page”:”239-242″,”title”:”Why Some Things Should Not be for Sale: The Moral Limits of Markets: Debra Satz”,”type”:”article”,”volume”:”17″},”uris”:[“http://www.mendeley.com/documents/?uuid=6075a7ff-b330-3793-bd8e-1900856593e1″]}],”mendeley”:{“formattedCitation”:”(Anderson)”,”plainTextFormattedCitation”:”(Anderson)”,”previouslyFormattedCitation”:”(Anderson)”},”properties”:{“noteIndex”:0},”schema”:”https://github.com/citation-style-language/schema/raw/master/csl-citation.json”}(Anderson).
When the markets are no longer inert, the dilemma is further aggravated. Commodification creates greater inequality and greater corruption opportunities, not only by prizing goods but also by shifting attitudes to certain types of goods. The book indicates that if social goods markets are not more inert, some positive elements in life will be compromised, their moral worth will be reduced, and the survival of a proper society will be threatened. In essence, this increases the need to look closely at these commodities and try, without depriving them of their political and moral importance, to find new ways to value them. A debate about the moral limits of markets will allow us as a society, to determine when and where the markets serve the common goodADDIN CSL_CITATION {“citationItems”:[{“id”:”ITEM-1″,”itemData”:{“author”:[{“dropping-particle”:””,”family”:”Satz”,”given”:”Debra”,”non-dropping-particle”:””,”parse-names”:false,”suffix”:””}],”id”:”ITEM-1″,”issued”:{“date-parts”:[[“2007″]]},”title”:”LIBERALISM, ECONOMIC FREEDOM, AND THE LIMITS OF MARKETS*”,”type”:”report”},”uris”:[“http://www.mendeley.com/documents/?uuid=4489450a-bb0c-32b7-b36f-33f5d1ee0049″]}],”mendeley”:{“formattedCitation”:”(Satz)”,”plainTextFormattedCitation”:”(Satz)”,”previouslyFormattedCitation”:”(Satz)”},”properties”:{“noteIndex”:0},”schema”:”https://github.com/citation-style-language/schema/raw/master/csl-citation.json”}(Satz). When we understand the proper position of markets, we must address the best way to appreciate social products in public together. It would be naive to anticipate that a public dialogue that is much more moral, at its finest, would lead to an agreement on any contentious topic. However, this will make public life better. And that would make us more conscious of the price we pay to live in a society where all is on saleADDIN CSL_CITATION {“citationItems”:[{“id”:”ITEM-1″,”itemData”:{“DOI”:”10.1057/9781137472748.0007″,”ISBN”:”9781137472748″,”author”:[{“dropping-particle”:””,”family”:”Skidelsky”,”given”:”Edward”,”non-dropping-particle”:””,”parse-names”:false,”suffix”:””}],”container-title”:”Are Markets Moral?”,”id”:”ITEM-1″,”issued”:{“date-parts”:[[“2014″]]},”page”:”77-102″,”title”:”The moral limits of markets”,”type”:”chapter”},”uris”:[“http://www.mendeley.com/documents/?uuid=b1138f04-c4f3-353c-abf0-47cde7e9da45″]}],”mendeley”:{“formattedCitation”:”(Skidelsky)”,”plainTextFormattedCitation”:”(Skidelsky)”,”previouslyFormattedCitation”:”(Skidelsky)”},”properties”:{“noteIndex”:0},”schema”:”https://github.com/citation-style-language/schema/raw/master/csl-citation.json”}(Skidelsky).
References
ADDIN Mendeley Bibliography CSL_BIBLIOGRAPHY Anderson, Elizabeth. “Why Some Things Should Not Be for Sale: The Moral Limits of Markets: Debra Satz.” New Political Economy, vol. 17, no. 2, 2012, pp. 239–42, doi:10.1080/13563467.2012.647764.
Sandel, Michael. “What Money Can’t Buy: The Moral Limits of Markets.” Ethics and Social Welfare, vol. 8, no. 4, 2014, doi:10.1080/17496535.2014.956986.
Satz, Debra. LIBERALISM, ECONOMIC FREEDOM, AND THE LIMITS OF MARKETS*. 2007.
Skidelsky, Edward. “The Moral Limits of Markets.” Are Markets Moral?, 2014, pp. 77–102, doi:10.1057/9781137472748.0007.
Choose 4 methods of cookery and list the suitable equipment that is used for these (no repetitions)
Assessment 1Your task:
Provide 6 examples of how you would identify the required food quantities to be prepared to enable you to select ingredients and prepare your mise en place for the shift.
Examples:
Historical data, e.g. on a Friday night you average 40 serves of a particular dish
Number of bookings, if there are more or fewer diners than normal.
Special functions, set menu events may mean fewer dishes prepared but more of each dish.
Climate and weather, a storm may affect the usual number of customers in a waterfront restaurant with a large terrace.
Service requirement, self-service, set menu, a la carte buffet.
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You have identified the food requirements for the dishes you have to prepare for service. List 3 details you must check when collecting these from storage areas or upon delivery from stores to ensure quality and freshness and prevent spoilage:
Details to be checked
Seasonality, as products may have longer or shorter shelf life depending on their freshness
Price, e.g. cheaper items may be used for stocks than for plated dishes
Stock rotation principles such as FIFO are important to ensure that the oldest product is used up first
Quality standards, e.g. differences in menus and expectations between an aged hostel, café, restaurant and 5 star hotel
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Complete the following table relating to the common methods of cookery, providing details for:
The definition and principles
A menu example for each method of cookery using protein or dairy as a main ingredient
A menu example for each method of cookery using vegetables, farinaceous or fruit as a main ingredient
Method of cookery Definition Menu example meat or dairy product Menu example vegetable or farinaceous product
Boiling Submerging food in a liquid, other than fat, at 100 ˚C Corned beef in caper sauce, Anglaise sauce
Duchess potatoes, boiled rice
Steaming Food is cooked by the steam of a boiling liquid without being suspended in it Steamed cured veal silverside with chive sauce, Cheese pudding Steamed potatoes, Steamed pudding
Poaching Submerging food in a liquid, normally other than fat. This is a gentle form of cooking between 80 ˚C and 95 ˚C Poached chicken breast with vegetable assortment, Cheese dumplings Poached white asparagus, Poached dumplings
Stewing Food is cooked by the steam of a boiling liquid without being suspended in it Steamed cured veal silverside with chive sauce, Cheese pudding Steamed potatoes, Steamed pudding
Braising Food is cooked in the oven partially suspended in liquid, covered with a closefitting lid. Oxtail in beer sauce, Yoghurt Fennel braised in demi-glace with parmesan crust, braised rice pilaf
Roasting Food is exposed to direct heat in the oven or turned over an open fire. Fat is used to aid in the cooking process. Temperatures very between 80 ˚C-240 ˚C Roast chicken, Roast guineafowl with feta cheese stuffing Roast root vegetable medley, roasted rice
Grilling Food is cooked by exposing it to radiated heat. Food can be cooked above or below the heat source, or between 2 heat sources Fillet steak and béarnaise sauce, Raclette with pickles Grilled tomatoes with parmesan, grilled rice cakes
Baking Food is cooked using convection of hot air in an oven, or by conduction on a hot stone, griddle iron or in hot ash, without the aid of fat. Pork fillet in filo pastry, baked yoghurt with rhubarb Baked potatoes with sour cream, baked cakes
Shallow – frying, sautéing and stir – frying Food is cooked in a pan using a small amount of fat Vienna schnitzel, pan-fried paneer with masala Stir-fried vegetables, French toast
Deep – frying Food is cooked by submerging it fully in hot fat. Temperature vary from 140 ˚C to 190 ˚C Chicken drumsticks in coconut, deep-fried paneerSpring rolls, rice croquettes
Microwaving Food is cooked using electromagnetic radiation Scrambled eggs, bread roll dough precooked vegetables, Rice
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Choose 4 methods of cookery and list the suitable equipment that is used for these (no repetitions)
Method of cookery Equipment used
Shallow frying Pan
Microwaving Microwave
Baking Oven
Deep Frying Deep Fryer
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List 5 safety aspects which must be considered for each to prevent injuries when using equipment:
Safety aspects
It’s important to check it first for cleanliness to prevent cross-contamination.
When using equipment it’s important to consider WHS.
Any equipment that has to be assembled must be put together correctly
Equipment malfunctions and faults must be reported
Hygiene is key factor during any job and regular cleaning and sanitation of equipment during usage or when changing a food item.
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What are the cleaning requirements and considerations for equipment maintenance to ensure efficiency during service? What should you inspect when assembling equipment?
cleaning requirements, maintenance, and inspection for assembly of equipment
Check the equipment’s cleanliness to prevent cross-contamination
Any equipment that has to be assembled must be put together correctly
Equipment malfunctions and faults must be reported
Hygiene is key factor during any job and regular cleaning and sanitation of equipment during usage or when changing a food item.
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What are the scales of doneness and temperatures which apply for meat? What are the critical aspects that need to be considered when cooking pork and poultry products, as well as cooking times based on weight and type of meats?
English French Internal temperature
Well done
Medium
Rare
Very Rare Bien cuit
A point
Saignant
Bleu 70 ˚C
60 ˚C
55 ˚C
52 ˚C
Veal, pork and poultry are generally cooked a point at a minimum. Well done veal has an internal temperature of 77 ˚C. Well done pork and poultry have internal temperature of 85 ˚C.
Pork, veal and beef should be cooked for ̴̴60 minutes per kg to get it to a point stage; ̴45 minutes will take to medium-rare. With poultry, ̴45 minute per kg is sufficient for a point, meaning it will be succulent.
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How does the location of muscle in an animal affect your choice of cookery method for the preparation of a dish? How does this affect economic aspects in commercial cookery?
The tongue – is made of pure muscle and is very tough. Boiling and braising are popular cookery methods
The neck – contains a lot of connective tissue and the muscles are used quite often. Braising and stewing is often used to allow the collagen to break down and intensify the flavours.
Front leg shin – the shanks are in constant use, so the muscle tends to be dry, tough and sinewy. It can be used for soups and stews, as well as for ground beef which is the grilled.
Back – the tenderloin and striploin cuts are among the tenderest cuts of beef, as the muscles do not do much work. Tender and fatty cuts of meat are suitable for dry cookery methods such as grilling and roasting
Tail – quite tough and sinewy as the muscle is being used constantly. Boiling and stewing are the most appropriate methods of cookery for this.
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What is the meaning of cold water start and hot water start when applied to vegetable? Provide examples and reasons.
Cold water start Hot water start (blanching)
The items is submerged in cold water and then brought to the boil
Whole root vegetables, potatoes and shaped potatoes such as chateau potatoes
Whole fish, large items of meat, salted foods, chicken bones, blanched veal or beef bones The liquid is boiling rapidly before the food items is plunged in. the liquid is quickly brought back to boiling point and after a short cooking time the item is removed, then refreshed in iced water
•Green vegetables, fruit such as peaches
•Tomatoes, new potatoes
•Beef and veal bones for white stock
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Provide 5 aspects which should be applied to ensure even cooking when using a microwave oven.
Provisions for microwave cookery
Food should be prepared in uniform sizes
Liquid should be stirred at regular intervals to ensure even cooking
A cover such as cling wrap is used to prevent the food item drying out
Undercook the food initially, check it, then finish it with short bursts to ensure the desired result is achieved
Cooking times will vary slightly depending upon the microwave used
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What is the correct procedure for preparing and cooking pulses?
Procedure:
Combine pre-soaked* pulses with water and seasonings in a large cooking container or heavy saucepan. If available, you can add 5mL (1 tsp) of oil to prevent foaming.
Use a large saucepan or cooking container, as pulses double or triple in volume during cooking. (Dry pulses will yield approximately 2-3 times their original amount when cooked.)
Bring water to a boil, cover tightly, reduce heat and simmer until pulses are just tender and not mushy.
Simmer pulses slowly as cooking too fast can cause them to split or break open.
Guidelines for cooking times will vary with the type and age of the pulses, as well as with the altitude and the hardness of the water. Follow the instructions on the package for best results.
Tasting is the best way to check if pulses are done. Cooked pulses are tender, have no “raw” taste, and crush easily in your mouth.
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Why is teamwork important in a commercial? Provide examples for typical communication requirements to ensure efficient preparation, cooking and service of food items:
Importance of teamwork
Being part of a team and supporting other team members raises the whole team productivity level. Team work can help achieve tasks a lot more quickly and efficiently.
Examples for communication requirements
You may need to talk to colleagues in other sections as well. For example, if you are preparing the vegetables for the main course, then you should talk the saucier about how the dish will be presented, so that you can prepare the vegetables correctly. Likewise, you may offer to do the chopped parsley for the entire kitchen and may receive other mise en place items in return, to streamline the production process.
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Lunch service has concluded. You have various foods in left your mise en place and your workstation needs to be cleaned for the next shift. List the processes required to store left-over foods correctly and the requirements to clean and sanitise your section to meet food safety standards.
Food safe storage requirements Cleaning and Sanitation Specific areas and equipment that need to be cleaned
Discard it if raw meat at room temperature for more than 30 min Wipe bench use sanitiser and make it dry Use Grill cleaner to clean 6-burner stoves
Put Cheese and milk in the cold room, temperature 0°C – 4°C Brushes with stiff bristles for cleaning surfaces with tough stains. Use Grill cleaner to clean oven
Put Cooked meat in container and put in the cold room Hot water (>77°C) or steam can also be used to sanitise the contact surfaces. Wash the chopping board with hot water and dishwashing
Discard processed fruits and vegetables To minimise food wastage due to food contamination Wash the blender with hot water and dishwashing