How does the Rogerian model of argument help you better understand the topic thats being discussed?

How does the Rogerian model of argument help you better understand the topic thats being discussed? Why is it a good practice to acknowledge both sides of the argument? (3-4 sentences)
Will you use the Rogerian Approach in your own argumentative essay? Why or why not? (2-3 sentences)

-Double-space the composition and use one-inch margins.

https://files.eric.ed.gov/fulltext/EJ1076463.pdf
https://files.eric.ed.gov/fulltext/ED471528.pdf
YOU DON’T NEED TO READ THIS BUT 1 ESSAY IS FOR UNIFORMS THE OTHER IS AGAINST UNIFORMS DRESSCODE.

The essay needed is to write a middle ground between the two arguments for/against uniform dress code.

thank you and I hope this is not too much!

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Compare and contrast the views of management and accountants regarding the changes required by the Sarbanes-Oxley Act on internal controls and how these changes have affected corporations, accounting firms, and investors.

Compare and contrast the views of management and accountants regarding the changes required by the Sarbanes-Oxley Act on internal controls and how these changes have affected corporations, accounting firms, and investors.

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Explain the importance of using standardised documentation/procedures to support effective kitchen management i.e. link to referenced research and key theories .

Dear writer #22952, this assignment is Pebblepad Assignment. Please check all file carefully. I also send all lecture notes. please check all questions Week-1 to Week -2. Then answer all questions. I did also for week-2, Week-9.Week-10 and Week-11 (Design of a creative 2-course vegetarian menu based on your researched ethnic cuisine). Use this 2 Recipes for those weeks, please.

Assignment Format Coursework E- Portfolio

Assignment Word Count 3000

Presentation Duration n/a

Module Learning Outcomes covered in this assignment
* formulate standardised recipe specifications, for use by others to aid effective food production
* produce complex menu items and appropriate garnishes to a professional standard

ASSIGNMENT TASK

You are required to prepare detailed documentation for a professional technical development report in an e-portfolio format (PebblePad).

Complete all provided templates in your e-portfolio.

Design a creative 2-course vegetarian menu based on chosen ethnic cuisine with added focus on sustainability, healthier eating, allergen awareness and minimising food wastage.

Illustrate the technical development of your selected menu items to suit professional food production for a local, modern market.

Explain the importance of using standardised documentation/procedures to support effective kitchen management i.e. link to referenced research and key theories

Focus on academic standards, quality of content and attention to detail

Week-1, Introduction
1.1: Setting the scene
Provide a brief introduction including your chosen cuisine and target market? (supported by referenced research)?

1.2: Aim & Objectives
State aim & objective of this assignment element (use bullet points).?

1.3: Standardisation
Explain the importance of using standardised documentation/ procedures in professional food production?

1.4: Learning Evaluation
Things I have learnt during this session that I did not know before?

Week 2: Vegetarian Menu
2.1: Creative Menu
Design of a creative 2-course vegetarian menu based on your researched ethnic cuisine?

2.2: Justification/ Considerations
Focus on healthier eating, allergen awareness and minimising food wastage?

2.3: Learning Evaluation
Things I have learnt during this session that I did not know before?

Week 3: Practical Workshop: SOUPS
3.1: Learning evaluation
Things I have learnt during this session that I did not know before?

3.2: I would like to learn more about (e.g. specific techniques)?

3.3: Photo: 1 ?
Tittle: ?
Week: ?
Description: ?

3.4: Photo: 2 ?
Tittle: ?
Week: ?
Description: ?

Week 4: Practical Workshop: STARTERS
4.1: Learning evaluation
Things I have learnt during this session that I did not know before?

4.2: I would like to learn more about (specific techniques)?

4.3: Photo 1: ?
Tittle: ?
Week: ?
Description: ?

4.4: Photo 2: ?
Tittle: ?
Week: ?
Description: ?

Week 5: Practical Workshop: MAINS

5.1: Learning evaluation
Things I have learnt during this session that I did not know before?

5.2: I would like to learn more about (specific techniques)?

5.3: Photo 1: ?
Tittle: ?
Week: ?
Description: ?

5.4: Photo 2: ?
Tittle: ?
Week: ?
Description: ?

Week 6: Practical Workshop: SIDE DISHES

6.1: Learning evaluation
Things I have learnt during this session that I did not know before?

6.2: I would like to learn more about (specific techniques)?

6.3: Photo 1: ?
Tittle: ?
Week: ?
Description: ?

6.4: Photo 2: ?
Tittle: ?
Week: ?
Description: ?

Week 7: Practical Workshop: DESSERTS
7.1: Learning evaluation
Things I have learnt during this session that I did not know before?

7.2: I would like to learn more about (specific techniques)?

7.3: Photo 1: ?
Tittle: ?
Week: ?
Description: ?

7.4: Photo 2: ?
Tittle: ?
Week: ?
Description: ?

Week 8: PROGRESS CHECK
Please reflect on your own performance, quality of work and areas for improvement.
8.1: Strengths?

8.2: Areas for Improvement?

8.3: Action Plan?

Week 9:

Recipe: 1
9.1: Dish?
Yield: ?
Ingredients list: ?
Quantity: ?
Production Method: ?
Recipe: 2
9.2: Dish?
Yield: ?
Ingredients list: ?
Quantity: ?
Production Method: ?

9.3: Dish Design Blueprints
Photo 1: ?
Tittle: ?
Week: ?
Description: ?

9.4: Dish Design Blueprints
Photo 1: ?
Tittle: ?
Week: ?
Description: ?

Week 11:

11.1: Costing Sheet 1
Dish: ?
Ingredients List for your recipe
Ingredient Purchase Unit Cost Purchase Unit Quantity for 10 Portions Cost for 10 Portions

Food Cost
Miscellaneous Cost
Total Cost
Cost per 10 Portions: ?
Cost Per Portion: ?
Individual Dish Selling Price: ?
Calculate the individual dish selling price (GP% based on your market): ?

11.2: Costing Sheet 2
Dish: ?
Ingredients List for your recipe
Ingredient Purchase Unit Cost Purchase Unit Quantity for 10 Portions Cost for 10 Portions

Food Cost
Miscellaneous Cost
Total Cost
Cost per 10 Portions: ?
Cost Per Portion: ?
Individual Dish Selling Price: ?
Calculate the individual dish selling price (GP% based on your market): ?

11.3: QUALITY EVALUATION

11.3.1 Quality Evaluation
Dessert
Development Stage
Overall Eating Quality
Grade the overall quality of the produced dish using a scale of 1 – 5

1 – Unacceptable

2 – Just Acceptable

3 – Acceptable

4 – Good

5 – Excellent
Sensory assessment
1. Grade the individual sensory characteristics of the dish.
2. Describe the sensory characteristics of the produced dessert.

Colour Texture Flavour Aroma
(1) Rating 1 – 5
(2) Sensory Vocabulary

11.3.2: Quality Improvement
Modifications/ recommendations for quality improvement?

11.4.1 QUALITY EVALUATION
Quality Evaluation
Dessert
Development Stage
Overall Eating Quality
Grade the overall quality of the produced dish using a scale of 1 – 5

1 – Unacceptable

2 – Just Acceptable

3 – Acceptable

4 – Good

5 – Excellent
Sensory assessment
1. Grade the individual sensory characteristics of the dish.
2. Describe the sensory characteristics of the produced dessert.

Colour Texture Flavour Aroma
(1) Rating 1 – 5
(2) Sensory Vocabulary

11.4.2: Quality Improvement
Modifications/ recommendations for quality improvement?

Week 12: Conclusion
12.1: Reflective Summary
Provide a reflective summary of the dish development process and of the overall learning experience?

12.2: References
List all sources of your researched information below in alphabetical order to the required referencing standard?

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Explain how this article contributes to understanding the history of African American History Suggested reading, movies, museums, websites to accompany this work.

The authors main thesis
The authors challenging of other historical viewpoints
The evidence utilized by the author (specifically primary sources)
Identify key details and specific analysis from the AJA
Personal likes/dislikes and how could the author make the work stronger?
The recommended audience for the article?
Explain how this article contributes to understanding the history of African American History
Suggested reading, movies, museums, websites to accompany this work (not required, but helpful)
Please be sure your review is in the following format:
Two full pages (minimum)
12 point font
Double spaced
Essay with multiple paragraphs

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Write an essay on creativity and team work, demonstrating knowledge of the impact of human trafficking and providing a solutions-based approach capitalising on the power of (social) media).

((I have to make a video pitch to a company of my choice to convince the company of supporting an anti-trafficking campaign. Focus was on creativity and team work, demonstrating knowledge of the impact of human trafficking and providing a solutions-based approach capitalising on the power of (social) media). It is a 5 minutes video.))

Above paragraph is my project and I’ll make the video but can you write down the 5 minutes speech and you can also choose the company.
Thank you

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How the suggestion increases the effectiveness or efficiency of the operation.

Your Final Paper will include all of the information previously submitted in Weeks 1-3. You will need to add the following:

A summary of the final proposal with recommendations.

Suggestions of what will be done to hold the gains.

The final paper should be 6 pages, not including the title and reference pages, and should conform to IU IWG format and style guides.

As a reminder, here are the guidelines again: You are to assume the role of a department supervisor/manager/team leader.

You are to use a real life work situation that will serve to strengthen the validity of your learning experience. Assume the audience is unfamiliar with your department or unit, has limited knowledge of the subject matter, and has limited technical background.

The written report will include:

Definition of the issue or problem to be resolved and how you decided it was important to resolve it in the first place.
Identification of the customers involved and what they expect.
Definition of performance indicators you will use to measure your success.
Definition of other organizations with which you will compare yourself. A list of the questions that you will ask or have asked them.
An analysis of the causes that created the issue or problem.
Suggestions and alternatives considered including:

How the suggestion solves the specific needs, issues or problem.
How the suggestion increases the effectiveness or efficiency of the operation.
How the idea impacts staffing.
The financial impact of the idea.
Potential obstacles that may arise in the implementation phase.
The strategies needed to overcome barriers.
A summary of the final proposal with recommendations.
Suggestions of what will be done to hold the gains.
TIPS
You must make specific recommendations. All information and assumptions utilized in formulating your proposal should be explained. This is an opportunity to demonstrate your skill in utilizing your knowledge of the organization to combine relevant information for the purpose of proactively initiating an idea. You are to formulate a defensible proposal using logical problem solving and decision making strategies.

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How the suggestion increases the effectiveness or efficiency of the operation.

An analysis of the causes that created the issue or problem.
Suggestions or alternatives, including:
How the suggestion solves the specific needs, issues or problem.
How the suggestion increases the effectiveness or efficiency of the operation.
How the suggestion impacts staffing.
The financial impact of the idea.
Potential obstacles that may arise in the implementation phase.
The strategies needed to overcome barriers.

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