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Monetarism Emerged In The 1950s Economics Essay

Keynes, who theorized economic panic to stem from an insufficient national money supply leading the nation toward an alternate currency followed by eventual economic collapse, his theories focus on the value of currency stability to maintain national economic health. Milton Friedman, in contrast, focused on price stability to ensure economic health and looking for stable equilibrium between the supply of and the demand for money to bring about such well-being. Friedman argued that “inflation is always and everywhere a monetary phenomenon” and advocated a central bank policy aimed at keeping the supply and demand for money at an economic equilibrium, as measured by a balanced growth in productivity and demand. Friedman originally proposed a fixed “monetary rule,” where the money supply would be calculated by known macroeconomic and financial factors and would target a specific level or range of inflation. There will be no flexibility for central bank reserves, and businesses can expect all monetary policy decisions. Friedman restated the quantity theory of money, and argued that the demand for money depended predictably on several major economic variables. He claimed that if the money supply were to be expanded, consumers would not seek to hold the extra money in idle money balances. This argument follows that consumers, assumed to be in equilibrium before the money supply increase, already held money balances that suited their requirements. With the increase, consumers would have a surplus of money balances that exceeded their requirements. These excess money balances would therefore be spent and cause an increase in aggregate demand levels. Similarly, if the money supply experienced a reduction, consumers would aim to replenish their holdings of money by reducing their spending levels. In this argument, Friedman challenged the claim that Keynesian money supply is not effective in analyzing the level of aggregate consumption. Instead, Friedman argued that indeed the money supply affect total spending in the economy, in doing so the term “monetarist” was coined. The popularity of monetarism increased as Keynesian economics seemed unable to explain or cure the problems that seem to contradict rising unemployment and price inflation which erupted after the collapse of the Bretton Woods system gold standard in 1972 and the 1973 oil crisis shock. Although higher levels of unemployment seemed to call for Keynesian policies on inflation, the rising level of inflation seemed to call for Keynesian deflation. The result is a significant disappointment with Keynesian demand management. In response, the Volcker sought as main objective to reduce inflation, and consequently restricted the money supply to tame inflation the economy. The result was the worst recession of the post-war period, but also the accomplishment of the desired price stability. Milton Friedman and Anna Schwartz argued that the Great Depression of the 1930 was caused by the large contraction of the money supply and not by a lack of investment as argued by Keynes. They also maintained that post-war inflation caused by an over-expansion of the money supply. For many the perception that the economy has been shaped by the ideas of Keynes, it seemed that the Keynesian-Monetarism debate was merely about whether fiscal or monetary policy was the more effective tool of demand management. By the mid-1970s, however, the debate had moved on to things more deeply, as monetarists presented a more fundamental challenged to Keynesian orthodoxy in looking to recover the pre-Keynesian idea that the economy was of an inherently self-regulating nature. Many Monetarists raised former view that the market economies prove stable in the absence of major not expected fluctuations in the money supply. This belief in the stability of free market economies also asserted that active demand management, especially fiscal policy, it is not necessary and in fact tend to be dangerous economy. The basis of this argument centered around an equilibrium was established between “stimulus” fiscal spending and future interest rates. In fact, Friedman argues that the model of fiscal spending creats as much of a drag on the economy by raising interest rates as it does to create consumption. According to monetarists, fiscal policy was shown to have no real effect on total demand, but merely shifted demand from the investment sector to the consumer sector. Monetarism became less credible when once-stable velocity of money defied monetarist prediction and began to move erratically in the United States the early 1980s. Monetarist methods of a single-equation model and non-statistical analysis of plotted data also lost out to the simultaneous-equation modeling favored by Keynesian. Policies and analysis of monetarism lost influence among academics and central bankers, but its core tenets of long-run neutrality of money (increase in money supply can not have long-term effects on real variables, such as output) and use of monetary policy for stabilization to be part of the macroeconomic mainstream even among Keynes.
Who Are You as A Fan Essay.

Write a short personal essay that explores your own experience as an audience member or fan. The goal is to go deeper than simply reporting facts “I watched a lot of X and really super loved it” into considering:1) What these experiences, as seen from the inside, meant to you2) How your experiences mirror, diverge from, or otherwise relate to more abstract theories about fan and audience identity3) What all of this implies for fan and audience studies or wider cultural issues. You might think of this as “what research agenda comes out of this reflection?” or “what further studies need to be done?” You might also think of this as “what can I say about social change—or stagnation—based on these reflections? About fan-industry relationships? About community and toxicity? About gender?” etc.For more details, see the assignment brief.
Who Are You as A Fan Essay

Food Safety Is An Important Issue Biology Essay. Food safety is an important issue. The trust of consumers, food safety and quality, and this will be they expected to. Consumers also expect to be able to provide the information; you can help them make informed decisions about the composition of the food, this information, whether it is on the product label or by advertising, not false or misleading. Food safety is a discipline describing handling, preparation and storage of food to prevent food borne illness. The statistics on food borne illness speak for themselves. Regulatory officials and their management of retail and food service industry must cooperate with each other, if we are to prevent or reduce food borne illness. This Manual was prepared by the United States Food and Drug Administration (FDA), in partnership with federal, state and local regulatory agencies, industry, academia and consumers, to help you operators of the retail and food service establishments, your efforts to produce safe food. This includes many routines that should be followed to avoid potentially severe health hazards. In this line of thought is the safety of the track between the industry and the market, between the market and consumers. Considerations in food safety, including consideration of industry market practices, the origin of the food, including on food labeling, food hygiene, food additives and pesticide residues practice, as well as biotechnology and food policies and government import and export management guidelines for food inspection and certification system. Consider the market of consumer behavior, it is usually thought that the food should be on the market should be safe, concern consumer food safe delivery and preparation. 2.0 Answer of Question 1 As a food safety expert, what considerations that needs to advocate to ensure a food safe facility is the steps of receive until serving are the most important part. When you have followed the steps nicely then it can avoid from being affect by bacteria. And if you already follow the steps then it will sure your food will be cleanness and healthier. The steps for the food safe facility are very important. Below retail on common steps, in order to assist in your decision-making, and steps you through the procedures in this document. All of the steps are receiving, storage, preparation, cooking, cooling, reheating, holding and serving. 2.1 Receiving The receiving food safety is an important step. In the receiver, the main concern is the contamination of pathogens, and the formation of harmful toxins. The importance of the proposed control measures in steps are rapidly into cold storage at the proper temperature and food spoilage of food and access to food, food additives and packaging materials from legitimate sources. Ready to eat, potentially hazardous food received special attention. This will not be cooked before the food service, the growth of pathogenic bacteria, refrigerated in this step, the food can be eaten at any time can be considered to be an important risk. Prerequisite programs, in order to control the temperature of the product is generally of the hazard, these products are mostly in the receiving sufficient control. At a suitable temperature, and when it arrives, if there is a potential danger if it is at a temperature of 5°C or below freezing, if it is at a temperature of 60°C or above heat and it is the frozen hard, rather than partially thawed. When this problem happens, then reject potentially dangerous food to pass internal temperature between 5°C and 60°C. Unless the supplier can prove a time segment, in which the food has been at 5°C and 60°C not impair food security. In addition to checking the temperature of the product, you should check the appearance, smell, color and condition of the packaging. 2.2 Storage When the food in refrigerated storage, food safety management system should focus on maintain temperature control to limit the growth of pathogenic bacteria that may be present, in the preparation of food products and store food, such as ready to eat foods, cross-contamination of raw animal foods to prevent. When determining the storage temperature and the frequency of monitoring in refrigeration products, you may decide to set the temperature lower than what is required by local regulations. Set temperature is lower than what your regulatory requirements, the bacteria begin to grow small upward bias temperature detected by frequent monitoring, can be quickly corrected. For example, if you are storing potentially dangerous, ready to eat food under refrigeration, you may decide to set critical limits of the refrigeration unit to run in 38°F. This provides a safety cushion, you have the opportunity to see the trend of more than 41°F and the appropriate corrective measures to intervene before the bacteria begin to grow to dangerous levels. Ready to eat food, it is best to check the temperature inside the control procedures. You should assess whether it is realistic and feasible for you to do this depends on your food storage volumes. You can choose your monitoring system based on air temperature refrigeration equipment as a prerequisite for the program. How often you should monitor the air temperature depends on your capacity and the use of refrigeration equipment and the number and type of food stored in the cold storage units. 2.3 Preparation Of all the operational steps, preparation has the greatest variety of activities that should be controlled, monitored, and in some cases, documented. This is impossible, including a summary of the manual covers a variety of menus, the skills of the staff and facilities design, influence the preparation of food. The preparation step may involve a plurality of procedures, including thawing, mixing together ingredients cutting, chopping, slicing, or breading. Preparatory steps, the premise of the program can be developed, to control some of the hazards, and assist in the implementation of food safety management system, to minimize the growth of bacteria and from the staff and equipment contamination. Prepared in small quantities for controlling bacteria growth it because the restriction of the amount of food prepared is an important tool that allows the growth temperature, maintained at the time of food minimized. The pre-planning of the volume of the food and minimize the time for preparing the desired time the food is in the dangerous temperature region, the steps in this operation. The thawing of the frozen food products to maintain the proper temperature and time management is the primary control, to minimize bacterial growth. Procedures should be in place to reduce the potential for microbial, chemical and physical contamination during thawing. 2.4 Cooking Animal derived food cooking is the most effective steps to reduce or eliminate biological contamination. Cooking time specified to the proper temperature will kill most harmful bacteria and parasites. Therefore, frequent cooking temperature monitoring, it is strongly recommended. You should be determined to ensure that the proper cooking temperature and time to achieve the best system to use. Cooking raw animal foods, special consideration should be given to the time and temperature. In the development of the HACCP plan or prerequisite, it is important to understand the critical limit is a particular product in the cooking steps. For example, security cooking temperature or time for the poultry is 165°F is 15 seconds; 15 seconds with 155°F minced beef is safe cooking temperature. 2.5 Cooling If you want to cook, you intend after cooling and the use of potentially hazardous food, and then you need food cooled to 5°C or lower temperature as quickly as possible. Possible, even if it has been cooked foods cause food poisoning bacteria. These bacteria are able to grow faster cooling time limit or the formation of toxins. Cooling cooked potentially hazardous food, within a period of cooling food are from 60°C 21°C within in two hours and from 21°C to 5°C within a further four hours. This means that you have a cold food for up to six hours, from 60°C to 5°C or below. If you do not know how your food fast cooling, using a probe thermometer to measure the most warm food – usually in the center section. Rapid cold food, break it down into smaller parts in shallow containers. Be careful not to contaminate the food when you do so. 2.6 Reheating If the food does not correct the temperature is maintained at a sufficiently long time, the pathogens have the opportunity to breeding dangerous figures. Appropriate reheating provides an important control to eliminate these organisms. Remember although proper reheating will kill most organisms of concern, it does not eliminate the toxins in the body, such as Bacillus cereus food borne viruses produce. Immediate use of any potentially hazardous food has been held between 5°C and 60°C, and more than two hours, but discarded food, has been held more than 5°C and 60°C for 4 hours. 2.7 Holding When cooking process to eliminate the bacteria, the spore-forming bacteria should be destroyed. If not at the proper temperature, without temperature control, held at the appropriate time in the cooked food, the rapid growth of this spore-forming bacterium is a big problem. Keeping food products at 135°F or above during hot holding and keeping food products at or below 41°F is effective in preventing microbial growth. As an alternative, the temperature control details of Food Code action, when used alone as a control, including a comprehensive monitoring and food labeling system to ensure food safety. 2.8 Serving Food before it reaches the customer, which is the last step of the operation. When employees work with food and food contact surfaces, they can easily spread bacteria parasites and viruses. Manage personal hygiene is important to control these hazards. Recommend employees personal health management program, implemented to solve the following proper hand washing procedures, appropriate use of gloves and dispensing utensils and the control bare hand contact with ready to eat food. Specific program recommends that customers self-service displays, such as to protect food from contamination of salad bars and buffets. Special consideration should be given to prevent cross-contamination, contaminated equipment and equipment to minimize pollution customers. 3.0 Conclusion of Question 1 In conclusion, when you cook or have a food then you should follow the steps that mention above. You take positive measures to improve the security you establish food sales. As we know, food is very important for us and it may cause us healthier or death. So that we should follow the steps nicely and make sure that the food is clean and make sure it safe to eat. Bacteria is the most difficult thing to prevent when you want to cook, bacteria will around any place and we cannot feel it or touch it but it can easily make the food become unhealthy. If you follow the steps that mention at above then it sure will help prevent those bacteria and also can easier cook out a healthy food. 1.0 Introduction of Question 2 In order to strengthen food security, food production per stage is from are receiving, storage, preparation, cooking, cooling, reheating, holding and serving strict monitoring should be carried out. Food security has already become important and most of the proprietor or customer will be attach importance to this food security. The HACCP system is a scientific, systematic approach to identify assess and control hazards in the food production process. HACCP system, food safety control is integrated into the design process, rather than relying on the testing of the last product. Therefore, the HACCP system in food safety, it can prevention and cost-effective way. 2.0 Answer of Question 2 The Codex Alimentarius Commission sets out seven principles for the basis of HACCP systems. Applies only to the seven principles of HACCP has completed a preliminary step in the development of the HACCP plan. 2.1 The seven principles of HACCP 2.1.1 Principles 1-Conduct a Hazard Analysis The application of this principle relates to the steps in the listing process and identify significant harm is likely to occur. HACCP team will focus on hazards is to prevent, eliminate or control the HACCP plan. Reported reasons include or exclude the danger, and to determine the possible control measures. 2.1.2 Principles 2-Identify Critical Control Points (CCP) Critical Control Point (CCP) is a point, step or procedure can be applied to control the food safety hazard can be prevented, eliminated or reduced to an acceptable level. HACCP team will use the CCP decision tree to help determine the critical control points in the process. The critical control points can control more than one food safety hazards, or in some cases, it is necessary to control a single dangerous more than one of CCP. CPC needed depends on the number to ensure that the required processing steps and control of food safety. 2.1.3 Principles 3-Establish Critical Limits Critical limits (CL) is a CCP, in order to prevent, eliminate or reduce to an acceptable level, biological, chemical or physical parameters of food safety hazards must be controlled at the maximum and or minimum value. Usually a key restriction measures, such as time, temperature, water activity (Aw), pH value, weight, or some other measure is based on the scientific literature and or regulatory standards. 2.1.4 Principles 4-Establish Monitoring Procedures Once you have determined the critical control points and critical limits, someone needs to keep track of critical control point, food flows through operation. Monitoring, including direct observation or measurement of critical control point is under control, insist on the establishment of critical limits. 2.1.5 Principles 5-Establish Corrective Actions Occasional processes or procedures in monitoring critical control points will not be able to comply with the established critical limit. This step establishes a plan for what happens when a critical limit has not been met at a critical control points. The operator can determine the action of these actions is to convey to the employees, and train them to make the right decisions. This preventive approach is the heart of the HACCP. Problems, but you need to find them, correct them before they lead to illness or injury. 2.1.6 Principles 6-Establish Verification Procedures This principle is to ensure that the system is the science of sound, effective control of hazards. In addition, this step ensures that specified when the system is running according to plan. Specified personal favorite manager regularly observe the activities of staff supervision, calibration equipment and temperature measuring devices, review of records or actions with employees to discuss the program. The purpose of all these activities is to deal with the issue of food security to ensure that the HACCP plan, if not, check to see if it needs to be modified or improved. 2.1.7 Principles 7-Establish Record Keeping Procedures There are written records or documents needed to verify that the system is working. These records are usually involved in the HACCP plan and any monitoring, corrective action, or calibration records of the operation of the HACCP system in the production. You can also include verification records. Maintenance records, records in the HACCP system is an ongoing, effective system is in place. Record keeping should be as simple as possible, so that more staff will have enough time to keep the records. 2.2 Risk Analysis Food safety risk analysis is essential, not only to the production or manufacture of goods and products of the highest quality, to ensure the safety and protection of public health, also in line with international standards and national standards, market regulations. 2.2.1 Risk Assessment The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department adopts the risk analysis framework promulgated by international food safety authorities in controlling food safety. The risk analysis consists of three functions, namely, risk assessment, risk management, and risk communication. The risk assessment can control the scientific basis for action. Risk assessment should incorporate the four steps of risk assessment example is hazard identification, hazard characterization, exposure assessment and risk characterization. Experienced in the risk assessment process, with the food or food ingredient hazard assessment and the potential risks of the population to be evaluated in order to develop appropriate risk management measures and risk communication information to protect public health. 2.2.2 Risk Management The risk assessment and risk communication, risk management is an important part of the risk analysis. This introduces a factor of the process of the successful implementation of the risk management needs. It describes the steps to identify and assess food safety risks, evaluate all available options to manage these risks, implementation of risk management decisions, and to ensure that the decision was the most appropriate. Risk management should take a comprehensive view of possible human health risk management. The process of risk management and decision-making should be transparent and appropriate records for different audiences. The risk management needs of a wide range of communication, coordination and collaboration, risk management and risk assessment, and with external stakeholders. 2.2.3 Risk Communication Therefore, if this is very important, in the end what is a food safety risk communication? While risk communication is a very complex subject, it is very simple in nature. Food safety risk communication is a three-step process, began to conduct a risk assessment, food safety scientists and statisticians part of the assessment of the likelihood of public health risk. The second step is risk management, health officials, scientific experts, food manufacturers and retailers work together to determine exactly what steps you need to ensure public safety. The third step is to risk communication, sharing of information and advice, with the consumption of the general public, and with the other parties in the production and preparation of food, food distribution and sales. From their experience in risk communication, International Food Information Council has developed a set of guidelines to help ensure that the right information reaches stakeholders and consumers, enabling them to make informed decisions about the food they eat, their security. It is Understand and addresses the public concern and communicates with clarity and sympathy. 3.0 Conclusion of Question 2 Nowadays, food safety has become very important. Most of the proprietor and customer are attach importance to the food safety. Because when restaurant make out the food with not safety and the customer having the stale food then it may cause food poison or more serious it also can cause death. So to avoid this thing happen then HACCP is the better way to help you prevent the bacteria. Those seven principles are very important; all of restaurant, supplier should follow the principles to prevent bacteria and provide a healthy food. And then about risk analysis also one of the important thing for us. So, if you want make food safety then you should follow the steps of HACCP with nicely. Food Safety Is An Important Issue Biology Essay

BUS 499 Grantham University Wk 8 Business Plan Discussion

BUS 499 Grantham University Wk 8 Business Plan Discussion.

Part V of the Business Plan (Part IV has been completed already and is attached) please make addition with instructions below. Part V of the business plan is due in week 8. The requirements for this week are: Completed Final Project (Combine all the parts together with all the corrections from previous feedback)Appendix (Tables, calculations, graphs, etc.)ReferencesCreate a 10-15 minute PowerPoint Recorded presentation in which you describe in detail the key decisions you made in Project Parts 1, 2, 3 and 4, and the reasons for those decisions. Include any additional items of your choice to support the business plan
BUS 499 Grantham University Wk 8 Business Plan Discussion

BUSN 319 DVU Wk 7 Can Anyone Get More Creative & Create a New Deal Discussion

essay helper free BUSN 319 DVU Wk 7 Can Anyone Get More Creative & Create a New Deal Discussion.

I’m working on a marketing strategies question and need an explanation to help me learn.

Evaluating the 4 PsThank you for joining me this morning. Catherine wants us to design a marketing program for our new premiere portrait service. Our client base has been growing over the past few years, and it includes quite a few prosperous professionals whose children are getting married and having children of their own.Historically, these clients have appreciated our high-quality portraits. However, competition is increasing and she wants to move into a higher value ad market. I have been considering the market mix for this service and I’d like your help in making the decisions. I know you’re new, but does this product appeal to you?Yes, of course. But do you realize I am new to all of this? The reason I wanted you to get involved in this is that I know you’re taking a marketing class, and I wanted to get your fresh input into this decision. Let’s get together after lunch and I’ll bring you up to date on what my thoughts are for product, price, promotion, and place.This will give you a little time to review the four Ps before getting started. I am glad I kept all of my marketing notes. See you after lunch. Hey Connie, hope you had a good lunch. I wanted to meet with you in the production area to show you a couple of product prototypes so we can get right to work discussing the marketing mix.One of the ideas comes from Catherine and the other idea is the work of her husband Joe, who you know is also our accountant. At the end of our discussion, I want you to make a choice as to which product we are going to proceed with. Is this okay with you?You want me to make the decision? Good, I’m glad you’re willing to help. Come with me over to our layout table so I can show you the two prototypes. Here are the two product ideas we are considering. Our budget won’t allow us to pursue both ideas, so you’ll have to make a choice.The large portrait on the left framed in gold leaf is Catherine’s version of the new premiere portrait service, and she would like to sell one portrait per month. The smaller unframed portrait on the right is her husband Joe’s version of the new premiere portrait service, and Joe believes we can sell 20 of these portraits each month.Our job is to design the marketing mix for each product and choose one approach. I have put together two tables listing the marketing mix elements appropriate to each product. You’re here to review the two options and make a choice. Once you’ve made a choice, I’ll give you my feedback.Your professor’s a good friend of mine, so you may see a discussion in class about this. Do you feel like you’re ready to review the two options and make a decision?I reviewed my notes in the marketing mix, and I think I can make an appropriate decision.Come with me to my office. Marketing mix plans are sitting on my desk. Here’s the marketing mix I propose to support Catherine’s idea of the product. Look it over. And when you’re done, I’ll give you the other proposal. I have a good understanding of the Catherine option.Here’s the marketing mix I proposed to support Joe’s idea to the product. Look it over. When you’re done, I’ll give you an opportunity to make the decision. Thanks for helping me out. I know Catherine’s product looks attractive, but Joe’s idea may produce more revenue. It’s $120,000 versus Joe’s $190,000.Keep in mind, we won’t have to purchase any new equipment under Joe’s proposal. Of course, Catherine’s proposal will help build our brand, which is very good in our town. It’s a tough choice and I’m glad you get to make it. Which option do you think we should pursue?I have to say, you’ve made a wise choice. Catherine is a fine artist in great demand. Her portrait service offers customers an adorable product that benefits from direct selling method, and the intangible premiere portrait service really needs this special marketing, such as gallery viewings and wine and cheese parties.The premiere portrait is a specialty item with a high price and requires individual selling in a direct sales environment, one that’s designed for a unique, one of a kind presentation like the kind offered in our gallery setting. The quality of the ink and paper, the fine art framing, and the archival glass all support the uniqueness of the portrait.Shipping the product in a protective wooden crate reinforces the value proposition, as well as the intangible warranty guarantee. The premiere portrait service will further Catherine’s already strong brand and offer a new product to her loyal customer base. Well, you’ve made a wise choice here. Technically, Catherine is a very good photographer, but her ability with Corel still needs to be developed.Catherine’s strong suit is in her technical proficiency with Photoshop CS4 and she produces stunning portraits using the artistic tools available in the software. Our normal portrait sells for $450, so we’ll be increasing our marginal revenue by $395 per portrait without increasing our costs.Producing the number of portraits wanted by the customer does reduce the specialty appeal, but the customer will be able to share the moment with more relatives and friends, and this should increase word-of-mouth marketing for the premiere portrait service. Selling the product unframed enables the customer to complete the creative process by selecting the frame themselves, and it gives them a deeper sense of ownership.Our logo is on every product, and the quality of the portrait can be seen through the cellophane wrap. Discounting will entice more sales, and financing gives us the opportunity to increase our gross margin. There is a very large markup on the product, so we will not have to borrow money to do our financing, and it is an intangible that customers will like.The premiere portrait service will maintain Catherine’s strong brand for technically superior portraits and help us expand our customer base.Can anyone get more creative and create a new deal?
BUSN 319 DVU Wk 7 Can Anyone Get More Creative & Create a New Deal Discussion

HSA505 Health Services Strategic Mktg Week 3 Discussion

HSA505 Health Services Strategic Mktg Week 3 Discussion. I need help with a Health & Medical question. All explanations and answers will be used to help me learn.

Please respond to the following: Brand Design Model, Brand Portfolio Molecule, and Brand Report Card

Evaluate the value of assigning appropriate brand identities to represent health care goods, services, and institutions. Provide support for your rationale.
Assess the value of Calder and Reagan’s Brand Design Model as a device for systematically guiding health care marketers through the process of formulating brands. Explain one (1) reason why a SWOT analysis is needed to help health care organizations understand competitor brands. Provide two (2) examples from a health care organization with which you are familiar that support the value of Calder and Reagan’s Brand Design Model.
Explain the fundamental reasons why brands do not exist in isolation but do exist in larger environments that include other brands. Provide two (2) specific recommendations or solutions that can help a health care facility improve patient satisfaction.

Assess the value of Lederer and Hill’s Brand Portfolio Molecule when used to understand brand relationships. Provide at least two (2) specific examples of strategic or tactical initiatives within a health care organization.

HSA505 Health Services Strategic Mktg Week 3 Discussion

CRWU Program that Manages All Product Ordering Project

CRWU Program that Manages All Product Ordering Project.

In this project I need some to make and keep in touch with me so If the prof need any changes we can deal with and also a little explanation on separate sheet of pepper so I can do the presentation: the program: “A program that manages all product ordering for a single store of your choosing. Each product information includes: ID/sku, name, manufacturer/company, price, description, picture(s), customer rating, how many in stock (sold out if 0), other fields that are specific to the type of product (e.g. model and year if electronics, type/isle if grocery, etc.). If a product is sold out, it should be visualized differently, perhaps with a symbol/picture/red color/etc. The entire product database is saved and loaded to file in binary (serialized) upon exiting and running the program. A picture per product would be nice as well (doesnt’ have to be unique). A user runs the program, can see all the products available, then selects which products to order and how many of each. The user “shopping cart” needs to be displayed separately. Finally, the user “checks out” or buys the products by pressing a button (no payment details needed). The amount ordered per product is deducted from the available amount per product, so the next order has less to choose from. The collection of items (and prices, and total) the user purchased is saved to a separate text-editable file for their convenience (their receipt).”
CRWU Program that Manages All Product Ordering Project