America's Test Kitchen Analysis

This case involves a company that sells quality kitchen supplies online and by phone. However, when the call center volume increased rapidly in the past year, the company hired 100 new employees, primarily call center customers service representatives and front-line managers to meet the demand. Because of the rapid growth, formal training was never conducted. Now the companies customer service ratings have gone down tremendously. Over the years, I 've heard many reasons why an organization doesn 't have formal customer service training. Some of the reasons that I’ve heard are: We don 't need it. We only hire staff who are attentive, courteous and solution-focused. We don 't have a budget for it. We don 't have the time for it. I get that some of this reason might apply to your organization, but it’s not worth taking the chance of devaluing your organization. When you consider the cost of bad customer service/missed opportunities, dissatisfied clients (negative feedback), and lost revenue. You will begin to understand how significant outstanding customer service is to profitability. Therefore, the three techniques that I believe are most appropriate to conduct a needs assessment for this particular case are observation, documentation, and interviews.

Do you think that Noah Brown's date was hired by Alaskan Bush People for the show? Do you think that this was really his date? Sounds off in the comments section below on your thoughts, and don't miss new episodes of Alaskan Bush People on Friday nights on

RACHAEL:

From emancipation, leading all the way to the 20th century, African American women struggled to find better opportunities outside of their agricultural laborer and domestic servant roles. In Cooking in Other Women’s Kitchens: Domestic Workers in the South, 1865-1960, author Rebecca Sharpless illustrates how African American women in the American South used domestic work, such as cooking, as a stepping stone from their old lives to the start of their new ones. Throughout the text, Sharpless is set out to focus on the way African American women used cooking to bridge slavery and them finding their own employment, explore how these women could function in a world of low wages, demanding work, and omnipresent racial strife, and refute stereotypes about these cooks. With the use of cookbooks, interviews, autobiographies, and letters from the women, Sharpless guides readers to examine the personal lives and cooking profession of these African American women and their ambition to support themselves and their families.

From emancipation leading all the way to the 20th century, African American women struggled to find better opportunities outside of their agricultural laborer and domestic servant roles. In Cooking in Other Women’s Kitchens: Domestic Workers in the South, 1865-1960, author Rebecca Sharpless illustrates how African American women in the American South used domestic work, such as cooking, as a stepping stone from their old lives to the start of their new ones. Throughout the text, Sharpless is set out to focus on the way African American women used cooking to bridge slavery and them finding their own employment, explore how these women could function in a world of low wages, demanding work, and omnipresent racial strife, and refute stereotypes about these cooks. With the use of cookbooks, interviews, autobiographies, and letters from the women, Sharpless guides readers to examine the personal lives and cooking profession of these African American women and their ambition to support themselves and their families.

In this show there are four chefs to show a variety of everyday ingredients into a unprecedented three-course meal. In every episode, four chefs contend. The show is split into 3 sphericals; in every round, the chefs square measure given a basket containing between 3 and 5 unrelated ingredients, and also the dish every rival prepares should contain all of those ingredients. The competitors are given access to a storeroom and icebox, that is equipped a good type of different ingredients. every spherical is times, and also the chefs should cook their dishes and plate them before the time elapses.

Cutthroat Kitchen, which aired on Food Network on August 11, 2013, has many examples of obedience to authority and fear. Claire Curtis who teaches in the department of political science, discusses fear and how it affects humans in her article. Michael Ray and Homer Spence also discuss fear from two separate views in their articles. Michael Ray is a psychologist with extensive experience in marketing communication. The television show Cutthroat Kitchen raises the question as to why people use fear to gain authority.

Chapter six talks about the influences of northern and southern ethnic groups on American foods and foods habits. The introduction of these foods and its contact with other culture’s food is what is considered to be the characteristics of the American diet. The author also shed light on where certain immigrants were coming from providing evidence that most of the northern Europe countries were countries of the Great Britain, Ireland, and France. The southern European countries, on the other hand, included Spain, Portugal, and Italy. Kittler et al. Provide compelling evidence to support their argument though food preparation may differ in the countries, the ingredients and influences tend to be the same. For instances in Great Britain and Ireland

My son, Kalup Cook is in your 1st-period marketing class. Despite his grade, Kalup is struggling academically. For instance, throughout the past couple of months we have noticed that he has a substantial problem completing assignments on time, processing information provided,

My first reason for thinking the drawings best think the drawings depict the Holocaust experience, because in the first portrayal The Oven Room by David Olere it shows people are carrying others in a cot to be cauterized. This depicts the Holocaust experience because in fact millions of Jews were killed and burned. They were put into the burners by their own people. And it is not just a few carcasses it’s hundreds upon hundreds. And it also shows what happened in this man’s everyday life in Auschwitz.

For my essay I am writing about a compare and contrast between two cooking shows that I watch and know well. Both of these shows are on Food network the first show is cutthroat kitchen and the second is chopped. These are two shows that are similar yet have differences to each other.

The mean preference for elegant décor (3.64) is higher than the mean preference for simple décor (2.26). The mean difference (-1.380) was statistically significant (p-value=0.000). Therefore we can reject the null hypothesis and accept the alternative.

Blain Kitchenware, Inc. (BKI), founded in 1927, is a mid-sized producer of small appliances for residential kitchens. BKI has an approximate 10% market share of the $2.3 billion U.S. market for small kitchen appliances, with 65% of sales originating from the US market. The company is public since 1994, and the majority of the shares is controlled by the founder's family (62% of outstanding shares), who also have a strong representation in the board of directors. Mr. Dubinski - the CEO since 1992 and great-grandson of one of the founders, successfully completed an IPO in 1994 and gradually moved the production abroad in the early 90s. BIK`s current strategy is to complement its

Since fast food first emerged in the United States it has become a large and successful industry, netting billions of dollars every year. This rapid expansion of fast food has put a fast food establishment within reach of almost every American. In Adam Chandler’s “What if Consumers Just Want to Buy Junk Food” he claims that although a majority of Americans believe they eat healthier today than in the 1970’s, but in fact studies show the very opposite. Chandler associates this to the consumers preference of unhealthy foods, but there is strong evidence that this rise in unhealthy consumption in American society can be attributed to the marketing and business tactics of fast food corporations, the availability and ease of access to fast food, and their socioeconomic status.

This recommendation report is being written as requested by the CEO. Upon conducting investigation, we found that many problem areas that concern the CEO existed in Kitchen Best. The purpose of this report is to identify those major problem areas in Kitchen Best. Once the problems are discussed, recommendations will be provided to solve one problem, based on what is seen to be the problem needing urgent attention.