Understanding of Contemporary Labor Market by Marxist Concept of Exploitation

Introduction The labor market is equivalent to any other market. In fact, it is where labor is traded for wages. Inherently, there are assumptions that guide the labor market. For instance, there is a direct correlation between human resource (labor) and income distribution (wages and profits). Hence, different theories have been advanced regarding labor markets.Advertising We will write a custom essay sample on Understanding of Contemporary Labor Market by Marxist Concept of Exploitation specifically for you for only $16.05 $11/page Learn More Theories developed Marxists tend to advocate for fair distribution of income between the employer and the employee. However, this is rarely the case given that those who receive the highest rewards do so based on merit. Marx theory of rebellion and labor relations encounters considerable criticism although it is not analyzed directly in international research. The theory persistently attracts class theory that is boosted by uninspiring alternatives presented in sociology (Parkin 119). Marx held the position that proletarian rebellion would take place in first world countries including the United States and European countries. Other theories hold the meritocracy perspective where those who are lowly waged possess the least labor market value. This paper examines the extent at which Marxist concept of exploitation is useful in understanding the contemporary labor market. Marxist ideas Marx presented his audience with two sets of ideologies. The first was the theory of society. The theory explains how the community functions in view of the nature of capitalism. The view is relevant in describing what is happening to the society. Conversely, Marx considered capitalism as extremely unsatisfactory. He sought to have capitalism abolished through violent revolution. He advocated for the establishment of a communist society. The success of his idea would have seen employees have better working condit ions with an increase in remuneration. Marx within the framework of ‘factory despotism’ viewed conflict in class between informal employment and white-collar employment.Advertising Looking for essay on business economics? Let's see if we can help you! Get your first paper with 15% OFF Learn More The conflict intimately matches the social confrontation regarding the sharing of rewards and prerogatives of command (Robertson 160). This is particularly the case in industrial situations where even the low status of white-collar personnel is cast in the position of administrative subalterns (Boswell and Dixon 545). Within the context of capitalism presented by the distinctive industrial organizations, the sociological model of class holds the position that recommends capitalism as a substitute of the view constructed around the right of individuals to employment. Few people in the western societies do not support Marx idea of violent revolution. Some think that capitalism is desirable. Marx concepts are useful in understanding the community without accommodating Marxists condemnation of capitalism. The advocacy for violent revolution illustrates his opinionated values in respect of politics. Marx ideas are limited to the relations between financial exchanges under circumstances where the right to capital is not rationalized. He viewed capitalism as a means by which individuals earn wealth simply by virtue of holding property. Non-standard work The contemporary labor markets across the globe in the last three decades have been marked by changes in the nature of job. The traditional features of the nature of work include its open-ended nature. In fact, the temporal specificity in the nature of work does not apply to the wide range of workers. According to the view expressed by Marx, workers in capitalist economies are no longer regarded as contributing sufficiently to their work. Consequently, the employees are either underpaid or given mor e duties to perform at workplace. The form of contemporary employment presents employers with the opportunity to adjust labor usage with respect to the changes in labor requirements. In the wake of the 21st century in the United Kingdom, part-time employees, those in informal employment and impermanent workers comprised of more than 40 percent in comparison with less than 30 percent in the 1980s. Currently, non-standard workers in the United States are estimated to be 30 percent, which is an increase of threefold compared to the 1980s (Cuneo 290).Advertising We will write a custom essay sample on Understanding of Contemporary Labor Market by Marxist Concept of Exploitation specifically for you for only $16.05 $11/page Learn More Marx and exploitation Many scholars question whether Marx aimed to make any ethical use of the exploitation ideas. In fact, Marx sought to highlight ethical utilization of exploitation but his definition of exploitation failed t o render this end. He gave an ethical definition of exploitation that is resistant to a wide range of standard objectiveness. The shortcomings of Marx explanation of exploitation within capitalist organization are less precise to capitalist societies. The post-war expansion of the communal sector has gradually given rise to an increasing range of non-manual groups in government circles and welfare organizations (Cuneo 290). The definition offered by Marx regarding exploitation is typically given in terms of the concept of surplus values. In turn, the concept of surplus value is perceived to depend on the labor concept of value. The concept that the significance of any product is proportional to the quantity of ‘socially necessary’ labor exemplified in it holds with regard to Marxists’ perspective. With respect to the view on the creation of value, there is typically nothing unique about labor. Some scholars such as Robert Nozick argue that the collapse of the lab or concept of value means the collapse of the Marxist theory of exploitation. The exploitation concept from Marx perspective is the disparate exchange of labor for products (Nozick 257). The swap is unequal if the amount of labor involved in the production of commodities that the employee can buy with the income is less than the quantity of labor used to make the income. Rationally, treating the intermediate and lower white-collar employees as part of a governing class implies that the governing groups typically identify themselves with the interest of resources and management as opposed to the interests of planned labor. The treatment of workers in the private sector is easy to accomplish compared to the public sector. Economic sub-structure Marx extended the argument that financial situation is the most essential determinant of all other communal aspects. These include institutions and ideas such as justice systems, schooling and ethics.Advertising Looking for essay on business economics? Let's see if we can help you! Get your first paper with 15% OFF Learn More Such elements fall at the core of the societal ‘super-structure’. In view of contemporary employment, Marx can be regarded as a materialist with strong intuition for material possession, which is a reward for work. He opposed the viewpoint of Hegel that regarded thoughts as the most fundamental verifiers of accounts (Trainer 1). Marx held the position that leading ideologies were the result of materialistic situations. Marx was opposing the restructuring that presented the plan that sheer amendments in thought could transform the humanity. According to Marx, capitalist communities comprise of industrialists who owned and run the productive supplies. The employees only own labor and work for the industrialists. Thus, the industrialists own the goods and sell at a profit. The workers are exploited through meager pay for the work done. Consequently, the workers remain in abject poverty while the capitalists continue to accumulate capital. In the industrialist community, ca pital, equipment, plants and other resource are the essential productive elements. The industrialists exploit the society given that the members of the society do not own the productive factors. It is the different perspective involved in capitalism that drives the workers to view the differences between them and the capitalists as conflict that require violent revolution. In industrialist societies, the industrialists gain the most. They receive a disproportionate share of affluence, authority, advantage and rank. The situation according to Marx serves the interest of the capitalist thus elevating the conflict between the employers and the employees. Marx highlights the need to understand that a majority of the people own some riches including houses and small portions of land. However, this is not capital. A small number of individuals own capital including money and industrial units. The proportion is estimated to be below 2 percent of the global population. Marx’s Predict ions Marx viewed history as the principle that explains the vibrancy of the past. The basic ideology involved is the Hegelian ideology of dialectical development. In this situation, a thesis exists. Another idea develops which opposes the initial idea (antithesis). Eventually, the ideas are determined by a ‘synthesis.’ The resulting thesis becomes the novel thesis. In view of history the class conflict involved in capitalist societies between the capitalists and the employees ends through some kind of revolution. The conflict is determined upon the emergence of a new social order, which eventually stabilizes. This was the case during the early capitalist era. History is hence a fundamental element of material and social relations. The correlations between the type of industrial knowledge in use, the communal correlations and the running of these kinds of production are what determine the characteristics of capitalist communities. These relations move social settings fro m one to another. Marx believed that this recurring cycle would cease at some point. The idea of capitalism and the ideology of the working class will result into a synthesis that will see the attainment of a classless society. This is with respect to the fact that the continuation of class conflict between industrialists and the employees has generated change for centuries, which will have to cease in a classless community. However, this does not mean the end of additional change. Political change may also occur according to Marx. The changes in employment emanating from capitalist perspectives and the idea of exploitation will not end so long as there is conflict of interest. The drivers of production in the industrialist communities include the factory method and rigorous machine knowledge. This mode demands that huge investments of resources be put in factories. The knowledge required demands that the potential employees compete for the limited employment opportunity. Consequent ly, the capitalists will take advantage of the situation to hire knowledge workers at lower wages. This aspect is observable in multinational companies that shift production offshore in countries where skilled workers are paid cheaply. Social correlations of production in industrialist communities is between the ownership of capital and the running of entities attained from the exploitation of communities’ productive resources by the few who invest only if they know that profit will be made. In the contemporary labor market, the concept of exploitation applies where community members are required to sell labor to the industrialists. They have to recognize commands at workplace. The employees consequently have no stake in the manufacturing process above the pay packages (Doogan 70). Marx argued that only labor should earn money. Conversely, Marxists maintain that the resources generated must hardly have the capacity of generating additional funds. This means that Marxists hold the idea that wealthy individuals should not get interested in their investment. The argument is extended from the reasoning that capitalists get more income without participating in the production. Fundamentally, Marxists believe that industrialist profit making is composed of employees. When the industrialist vends goods produced by the employees and gets more for the commodity than originally paid for to produce, the capitalist takes the value created by the employees. The employees’ labor facilitates the creation of value attained from the sale of the product but only get a percentage of the value. This means that the industrialist who runs the production processes exploits the employee. However, the industrialist does not work when creating the commodity. It is this perception that Marxists insist that capitalist should not receive income as interest earned on the investment. Marxists’ disagreement appears to be obvious with respect to the stakeholders hardly hav ing any connection to the production. They only invest capital in the company and consequently generating returns devoid of carrying out the jobs. Marxists urge that it would be desirable to organize the community in a way that every individual owns and runs the productive resources. Additionally, no one should get an income he or she has not worked for during the production process. In the modern labor market, this argument puts capitalists and workers in a collision course. The neo-classical model on the labor market holds a different view on the argument given that it is typically applied in the contemporary labor market. Typically, the neo-classical perspective holds the view that the labor market functions in a way similar to that of the commodity market. The labor offered by the employee in diverse sector is ‘sold’ by the employee and ‘bought’ by the industrialist. The cost of labor is primarily set by the law governing supply and demand. The labor ma rket inherently seeks to establish its own accord and equilibrium (Gomme 18). The principle of neo-classical in the labor market holds that when there is an over-supply of one type of labor say barbers, the wage of such labor significantly falls. This is due to an increase in the competition among workers who offer it. The compensation for labor is driven down when employers pursue their interest characterized by profit maximization. The capitalists enjoy a large pool of potential labor suppliers who offer labor at the lowest prices. Conversely, when there is limited kind of labor such as pilots the potential employees with necessary expertise, competences, familiarity and training have the opportunity to demand for higher price for labor including improved working conditions, enhanced benefits and high remuneration. In this regard, the capitalists compete with each other through offering higher wages to ensure the necessary supply of labor from a considerably small pool of workers. The imbalance between barbers and pilots will be redressed as people attracted by high wages choose to train and acquire experience in flying. Similarly, the excess in barbers will be redressed as the career becomes less attractive due to low wages. A balance between supply and demand will consequently be restored. Marxist model and the surplus value The contemporary labor market is influenced more through the neo-classical perspective than the Marxists’ perspective. Marxists hold the view that the correlation between the ‘value’ created by employees and the respective ‘rewards’ offered for such labor is significantly multifaceted than that advocated by neo-classical theorists. Marxist labor economists hold the position that the true value of labor is never returned to workers in capitalist markets. They insist that employees in the modern labor market are exploited as they receive only a portion of the actual value of their labor. This notion often leads the employees to seek employment that is highly demanding to be able to receive higher reward for the labor offered (Kalleber 482). Conversely, the employers in the industrialist productive systems exploit workers to create ‘surplus value’ for the labor. The surplus within the capitalist labor markets inherently flows to the capitalist instead of the workers. According to Marxist theorists, waged labor is caught in a ‘trap’. The salary is never able to realize the actual value generated. A good example in this situation would be an employee hired to make caps using a cap-making machine. The worker is paid $15 per hour. In every hour, the employee produces 10 caps. The market value for each cap is $7. The capitalist thus pays the worker $15 dollars for work that produces a value of $70. There is a difference of $55. However, the capitalist must deduct overhead costs and supplies. The overheads may be an additional $15 per hour hence leaving the capita list with a whopping $40 per hour of surplus value. In a non-capitalist labor market the worker would have hand-woven his own caps. He would also have owned both the tools (means of production) and the resulting caps (labor products). The complete value of labor could be exchanged for other commodities and services. Unfortunately, according to Marxist perspectives, in a capitalist labor market the worker owns neither the products nor the means of production and materials utilized in producing the commodities. In this context, the worker holds no claim to the surplus value created. In order to reword Marx, the worker only owns his ‘hide’. As such, the worker can only get a ‘hiding’. The worker only owns his labor, which notwithstanding its net value to the capitalist is compensated at a reduced rate than the authentic value it creates. According to Marxists’ view, the greater the ‘value’ a worker can generate from labor the weaker the wor ker develops interest in an industrialist labor market. The additional ‘value’ is fitted as surplus, which nevertheless is not given to the worker. In this regard, the Marxist perspective concerning income distribution hardly follows the differences in ‘human resources’ but the correlation between the worker and the means of production (Wolff 14). Capitalists who have owned the means of production reap the greatest rewards and monetary returns. The employees who have no access to the means of production are forced to sell labor power for remuneration. They are consequently denied the opportunity to secure the true value of their labor. In Marxists’ perspective, the contemporary labor market is unfair besides being highly structured. The current employment platform requires more than investment in human resources to escape from the deprived positions in the labor market. It demands further essential social changes that address the organizational dispa rity in the industrialist labor market (Tilly 14). The urge to accumulate resources according to Marxists is the determinant of what happens in the community. The differences inherent in capitalist societies between the employer and employee are contributed by the urge of the employee to establish own businesses. As a result, many individuals opt to enter into sole-proprietorships to avoid taking orders from employers but create profits to better their lives. When such moves fail to yield, individuals resort to other means of ensuring access to the true value of their labor such as joining unions. There is unending pursuit of profitability not only among employers but also among the employees. The profits realized by capitalists are ploughed back to attain more profits. This creates a never-ending twist of resources accumulation. The quest to accumulate capital leads to inventiveness, social and technological change. The reason why there is a McDonald in every street and increasing manufacturing in Australia is the aforementioned reasons. The changes have come given that the firms are competing with each other to increase profitability. In addition, employees are utilizing innovation to remain relevant to the employer. Knowledge workers are contemporarily required by the contemporary capitalist labor market. It has become essential for any person seeking employment to possess requisite training, skills, knowledge, competence and proficiency (Wolff 115). Conclusion The labor market comprises of a discriminatory playing field. Provided the labor market is allowed to operate without hindrances, the potential employees enter the market with an opportunity that is determined purely by human capital one has to offer. This one determinant influences whether or not an employee will receive considerably high value for the labor they offer. Marx’s theory is currently overtaken by events in the labor market. The trends in the contemporary labor market reflect that there is a significant change of approach regarding the relationship between employers and employees. The employees currently recognize the merit that will present them with the opportunity to receive the rewards in terms of wages that they deserve. The pursuit of relevant education, competences, skills and abilities by prospective employees reflect a change in attitude from Marx’s theory. Works Cited Boswell, Terry and William Dixon. â€Å"Dependency and Rebellion: A Cross-National Analysis.† American Sociology Review, 55.3 (1990): 540-559. Print. Cuneo, Carl. â€Å"Exploring Exploitation.† Canadian Review of Sociology and Anthropology, 15.2 (1978): 284-300. Print. Doogan, Keller. â€Å"Long-Term Employment and the Restructuring of the Labor Market in Europe.† Time and Society, 14.1 (2005): 65-87. Print Gomme, Peter. â€Å"What Labor Market Theory tells us about the ‘New Economy.† Economic Review, 34.3 (1998): 16-24. Print. Kalleber, Alex. â€Å"Organizing Flexibility: The Flexible Firm in a New Century.† British Journal of Industrial Relations, 39.4 (2001): 479-504. Print. Nozick, Robert. Anarchy, State and Utopia, Oxford, UK: Basil Blackwell, 1974: 253-262. Print. Parkin, Frank. Marxism and Class Theory: A Bourgeois Critique in Social Class and Stratification: Classic Statements and Theoretical Debates, Maryland, USA: Rowman Littlefield, 1998: 1-269. Print. Robertson, John. â€Å"Transaction Cost Economics and Cross-National Patterns of Industrial Conflict: A Comparative Institutional Analysis.† American Journal of Political Science, 34.3 (1990): 153-189. Print. Tilly, Catherine. â€Å"Labor Market Inequality, Past and Future: A Perspective from the United States.† Gender Segregation, 2.2 (2006): 13-28. Print. Wolff, Jonathan. â€Å"Marx and Exploitation.† Journal of Ethics, 3.2 (1999): 109-120. Print. This essay on Understanding of Contemporary Labor Market by Marxist Concept of Exploitation was written and submitted by user Reece Diaz to help you with your own studies. You are free to use it for research and reference purposes in order to write your own paper; however, you must cite it accordingly. You can donate your paper here.

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Literature Review Introduction According to the World Health Organization (WHO, 2007) Food-borne diseases or Food poisoning seem to have been increasing globally in recent years. Food poisoning can be broadly defined as the illness caused by the consumption of contaminated food or water containing various bacteria, viruses, parasites or even toxins of biochemical or chemical nature. The types of foods produced or served by a business along with the management of how they are prepared or produced are likely to contribute to the risk of a business causing food poisoning. (Griffith, 2010) Although, there are food safety management system such as Hazard Analysis Critical Control Point (HACCP), the implementation of the HACCP system requires additional resources for staff training, investments on buildings and equipment, extra purchase of supplies, as well as technical support furthermore, within a business a number of sub cultures compete for priority and often the biggest rival to food safety culture is a culture of saving money (Griffith et al., 2010). The drive to cut costs at the expense of food safety maybe false economy and it should be noted that businesses identified as a source of food poisoning outbreaks can suffer significant damage to brand identity, financial losses and possibly, in up to a third of cases, bankruptcy (Griffith et al., 2010). What is HACCP? According to a recent study (Taylor, 2008)The Hazard Analysis Critical Control Point (HACCP) system is a science-based systematic approach which identifies critical control points in the production procedure that are essential to monitor and control product safety. HACCP is a tool to assess hazards and establish control systems that focus on prevention rather than relying on end-product testing. The system can be applied throughout the food chain from primary production to final consumption, including primary producers, food manufacturers, transport and storage operators to retail and food service outlets. The implementation of HACCP system is a sign for delivering safe food products to customers. HACCP is an internationally recognized system and is built on seven key principles: 1. Hazard Analysis: Potential biological, chemical and physical hazards must be evaluated for each ingredient and at each step of the manufacturing process. 2. Identify Critical Control Points: Those points in the process where control can be applied to eliminate or reduce an identified hazard to an acceptable level. 3. Establish Critical Limits: Defined as the maximum or minimum parameter that must be met to eliminate or reduce the hazard to an acceptable limit. 4. Establish Monitoring Requirements: Used to assess whether the critical limits are met and to establish records for verification. 5: Establish Corrective Actions: The actions taken to bring a CCP back under control and the steps taken to prevent further contamination of the product as well as the steps taken to prevent the distribution of potentially contaminated product. 6: Establish Verification Procedures: Verification assures the plan is effectively implemented and followed. 7: Establish Record Keeping and Documentation Procedures: Includes record retention of types of records kept such as the hazard analysis, the HACCP plan, support documentation and operational records. By focussing inspection at CCPs, HACCP improves the scientific basis for safety and control processes. A CCP is any point in the chain of food production from raw materials to finished product where the loss of control could result in unacceptable food safety risk (Pierson and Corlett, 1992). Monitoring of CCPs is done best by using indicators that can be measured easily. This focus on measurable indicators provides a more cost-effective approach to control than product sampling and testing, which is more expensive and may not provide timely results. This is especially important for foodborne microbial pathogens, because their incidence is low and the costs of testing are high. It is important to recognise that HACCP is not designed to replace management decisions weighing potential benefits from product qualities against costs, or the value of improved safety versus the costs of achieving it. HAC CP facilitates improved product safety, but management has the discretion to determine what the final product quality will be. These issues enter into the firms deliberations in determining CCPs and tolerance limits at CCPs. (The economic) HACCP was originally developed as a quality control tool in food processing, where branded product liability creates industry incentives for hazard control. It was intended to be flexible enough to adapt to different firms, plants, or processes within plants. Its application as a regulatory standard to an entire industry or sector, or at different stages in the supply chain, is necessarily different. (Unnevehr and Jensen 1999), Why is HACCP important? The Hazard Analysis Critical Control Point (HACCP) is a food safety management system that is currently promoted internationally because it enables food business operators to control food safety risks at all points along the production line, rather than waiting for microbiological testing of the final product (Tuominen et al., 2003). It regarded as the most effective way to achieve food safety is to focus on prevention of possible hazards and to improve the process (Swanson and Anderson, 2000;) The HACCP system also relies heavily on verification and documentation to ensure that food safety has not been compromised during any step. HACCP therefore provides a structure for assessing risks. HACCP therefore provides a structure for assessing risks or whatever could go wrong and putting the requisite controls in place to minimize such risks. (Stephaniem et al.,2009) The advantage of HACCP based systems is that they can be designed to include all different types of foods, their raw materials (whatever their source) and associated hazards. (Griffith, 2010) (Semos and Kontogeorgos, 2007) denoted that the implementation of the HACCP system to food processing can result in benefits to industry, government and consumers, promoting, in this way, a potential improvement of food safety and prevention of food poisoning. HACCP focus on measurable indicators provides a more cost-effective approach to control than product sampling and testing, which is more expensive and may not provide timely results. This is especially important for food-borne microbial pathogens, because their incidence is low and the costs of testing are high. Requirement of implementing the HACCP system in hospitality industry Before HACCP can be implemented, prerequisite programs (PRPs) such as good hygienic practices, staff training, and documented standard operating procedure should be well established. HACCPs effectiveness relies on the knowledge and skills of both management and staff. (Taylor, 2008), pointed out that the most important factor driving the implementation of HACCP is the employment of experienced, technically qualified persons. While flexibility appropriate to the business is important, all seven principles must be applied in the HACCP system. This takes into account the nature and size of the operation, including the human and financial resources, infrastructure, processes, knowledge, and practical constraints. The seven principles can be applied in businesses regardless of size and the nature of the operations. (Semos and Kontogeorgos, 2007) Implementation of the HACCP system requires additional resources for staff training, investments on buildings and equipment, extra purchase of supplies, as well as technical support furthermore, managers or businesses should provide adequate and appropriate facilities for food handlers to be hygienic and this can influence their perceived behavioral control. (Griffith, 2000) The efficacy of the system relies heavily on the relevant HACCP knowledge and skills, management commitment, and understanding of HACCP along with changes in attitude and organizational culture all requiring adequate training to overcome barriers related to human resources. (Adams, 2000) Considering the results as a whole, staff training was the cost with the highest mean score indicating that this cost during the development and implementation of the HACCP system was the most important cost. The second most important cost was the investments in new equipment. As has previously been mentioned, the majority of the respondents have used an external consultant to develop and implement the HACCP system in their company. Thus, it is not surprising that the cost of the external consultant is rated as the third most important cost. (Semos and Kontogeorgos, 2007) The cost of a HACCP system for most industries depends not only on the requirements of the system, but also on the improvement of the current status of food safety-related practices in the company. Considering the cost of HACCP systems, it is important to take into account the firms long-term savings derived by a potential decrease in recalling contaminated food products (Taylor, 2001). A food handlers knowledge of food safety is critical they cannot behave hygienically if they do not know how to behave and why. This has led to increased emphasis on training; however, knowledge of food safety/hygiene does not always translate into implementation of food safety practices. Training provides people with the knowledge allowing them to handle food safety when they are motivated to be hygienic (Griffith, 2010). What are the barriers in implementing the HACCP system in hospitality industry? Hazard Analysis Critical Control Point (HACCP) is an internationally recognised system of managing food safety (Codex, 2003) and its use is advocated in the hospitality industry. Griffith (2000) stated that one of the major problems regarding the effective implementation of HACCP is that employees in food industry often lack interest and they often have a negative attitude toward the food safety programmes. Taylor and Taylor (2004) found that the main barriers that hindered the effective HACCP implementation were due to HACCP being considered as difficult, burdensome and unnecessary. They explained that the interplay of barriers at knowledge, attitude and behavioral levels could account for the problems in effective HACCP implementation. The generated working definitions for the general barrier categories included: knowledge as a body of acquired facts; attitude as mental reaction to knowledge; and behaviour as the action taken as a result of knowledge acquisition and attitude development. Subcategories of these general barriers included awareness, familiarity and comprehension for knowledge while the subcategories for attitude major barrier comprised of agreement and commitment. Adoption and adherence were the subcategories for the last major barrier, behaviour (Barriers of HACCP team members) Furthermore, those barriers separated into two types which are practical and psychological. (Taylor, 2008) stated that there is an overwhelming range of practical and psychological barriers to the HACCP implementation in hospitality industry (Taylor et al., 2008). The practical barriers in implementing the HACCP system in hospitality industry (haccp chef) Although HACCP is an internationally recognized food safety management system, there are great barriers to implement such system in the hospitality industry. Studies have shown that the major problems identified in the Hospitality industry were: lack of knowledge, training problems, high staff turnover, large variety of products, variation in potential demand and large numbers of part-time workers (Ward, 2001) Lack of appropriate facilities has been cited as a barrier to implementation of good hygiene (Clayton et al., 2002). However even more highly cited was lack of time to be hygienic and this is likely to be even more important in food service or catering than in manufacturing. The former work to order, with customers seeking prompt service, potentially facing food handlers whilst in manufacturing businesses usually work to stock. Improving a business shift patterns and staff numbers has helped to significantly improve hygiene implementation. Managers or businesses may say that this costs too much money and this attitude directly links to the business organizational food safety culture. (Griffith, 2010) Eves and Dervisi (2005) noted that when HACCP is not properly implemented it is due to time-related constraints and mostly due to the large amount of documentation required. Bas et al. (2007) and Panisello and Quantick (2001) stated that the volume of the paperwork required is a factor that hinders the HACCP effectiveness, while Taylor and Kane (2005) and Taylor (2001) refer to difficulties or lack of validation and verification procedures. Aggelogiannopoulos et al. (2007) also mentioned some other internal barriers in implementing the quality system such as the lack of financial resources, lack of personnel, human resource limitations (insufficient skills or qualifications), time restrictions because of the short operating horizon of the business, resistance of higher-level executives to change and resistance of employees to change. (Taylor and Forte 2008) point out that The hospitality industry is predominantly made up of very small businesses with varied levels of staff training and high staff turnover. With a few exceptions, staffs lack the competence to develop a food safety management system such as HACCP. Hospitality businesses do not employ a food technologist or microbiologist in kitchens, but craftsmen who are not technically qualified to identify danger points or to use instruments such as thermocouples and digital thermometers. A skilled chef is far more capable of judging whether food is adequately cooked using more traditional methods, such as colour or texture changes in food. Second, unlike the manufacturing industry, the average hospitality outlet offers an extended product range (menu) to the customer. It would not be possible to produce a flow diagram for each product offered as required by the international HACCP Guidelines (Codex, 2003). Furthermore, the average hospitality business is highly flexible and creative and there is a higher number of products offered, less use of standard recipes and often ad hoc reworking of ingredients. Third, the first HACCP principle requires a detailed, technical hazard analysis (Codex, 2003). Not surprisingly, many caterers do not understand the technical HACCP and microbiological jargon and most often have no ability to identify critical risks in food preparation and cooking. Finally, as food is produced from a varied and complex production blueprint (menu) and the customers require immediate consumption, the production process differs considerably from that of manufacturing businesses. The working pace is variable and volatile which is unsuitable for many types of monitoring and documentation. Daily business forecasts are often unpredictable, resulting in too little or too much preliminary food preparation, and requiring flexibility to manage rather than rigid routines. These differences create strong barriers to the implementation of HACCP in the hospitality industry, and they are very difficult to overcome. The scale of the challenge can be demonstrated by analysing previous attempts to develop HACCP guidance manuals for hospitality businesses (Taylor and Forte 2008). The psychological barriers in implementing the HACCP system in hospitality industry Beside the practical barriers, psychological factors are considered as the barriers to HACCPs successful implementation in Hospitality industry. A study (Taylor, 2008) stated that the psychological barriers such as staff motivation, attitude, and behaviour to the implementation. Calls have been made for more specific research on food safety culture with the concept and its importance, poorly understood by all levels in the food industry, including middle and top management. (Griffith et al 2010) If managers have a negative attitude about following proper food safety and sanitation procedures, it will be evident to others by what they say and do. For example, if the manager of a foodservice establishment doesnt wash his hands before beginning work, how can he expect the employees to do so? Instead, if the manager demonstrates a positive attitude toward food safety through his words and action, the employees will more likely do the same. In companies with strong safety cultures, a proper attitude toward food safety is more caught than taught. (Yiannas, 2008) Food safety is not just a microbiological problem but that it also has a major behavioral component (Griffith and Redmond, 2009). It has been suggested that 97% of outbreaks traced to non-manufacturing food businesses involved a food handler error/malpractice (Howes et al., 1996). Although there was a documented HACCP system this was poor and inadequate, its content was not communicated to the employees and was not available for inspection by the environmental health officer. There was no stock rotation protocol, cleaning documentation was poor stating some items were to be cleaned daily yet the person responsible for their cleaning was only employed two days a week with cleaning of high risk areas omitted. Many procedures such as glass and pest control policies, considered essential to a meat processor of this kind, were not in place. However it is perhaps the food safety culture set by the owner/manager which gives rise to the greatest concerns. This was a culture where returned spoilt meat was repacked and re-used and where saving money had precedence over all else. Staffs were asked to work when ill and to follow the owners example of moving between high and low risk areas without a change of clothing or hand washing. The owner falsified records, misled an d lied to environmental health officers. (Griffith, 2010) The connection between Organizational culture and the HACCP implementation All businesses possess a food safety culture this can be on a continuum from positive to negative. In a positive culture, food safety is an important business objective and there is compliance with documented systems. In a negative culture, food safety is not perceived of prime importance with often other business priorities dominant (Griffith et al., 2010) and there is poor compliance with documented food safety requirements. The formation or existence of both types of culture may be managed or unmanaged. A negative culture may be the result of lack of effort or inappropriate leadership and management. In a negative culture any attempts by individuals to improve safety may be ineffective (Clayton and Griffith, 2008). Failure to comply with quality and food safety management system requirements can be both widespread and problematic. High performing organizations consistently demonstrate elevated levels of safety culture, whereas low performing organizations show a poor safety culture (Killimett, 2006). What is Organizational culture? Organizational culture is defined typically in terms of the way people think, which has a direct influence on the ways in which they behave. Organizational culture (OC) is the social or normative glue that holds an organization together. OC is an effective instrument of staff motivation leading to improved individual and organizational performance. The leadership of any type of organization has a very important inalienable responsibility in developing appropriate organizational cultures to enhance performance and job-satisfaction of organizational members. If the leadership does not put in sufficient efforts to develop a positive culture and arrest the tendencies towards negative cultures, it could be a disaster for the organization. (Anonymous, 2006) In particular, organizational culture provides employees a common frame of reference for changes in an organization. When organizations have different cultures, people have different perceptions and interpretations of organizational changes, which affect employees embracing changes. Therefore, organizational culture is known to be important for the success of projects involving any organizational changes (Weiling and Kwok, 2008) A strong organizational culture helps members develop a shared sense of who they are and provides clear values and beliefs to guide decision making and the formulation of long-term strategies (McGrath and Tobia 2008). How organizational culture overcome the barriers in HACCP implementation in the hospitality industry? The organizational culture could contribute to both success and barriers of implementing HACCP in the hotel. An organizational culture will influence how individuals within the group think about food safety, their attitudes toward food safety, their willingness to openly discuss concerns and share differing opinions, and, in general, the emphasis that they place on food safety. (Griffith et al, 2010b) Individual food handler behavior links directly to the business culture (Clayton and Griffith, 2008, Griffith et al., 2010) and potentially how management create and support the food safety culture within a business maybe the most important factor in whether a business is or is not responsible for food poisoning. Food poisoning An organization needs to make sure that employees understand the food safety performance expectations of their job and that at all levels they are held accountable for them. The word accountability generally implies that there are checks and balances being measured to make sure certain desired outcomes are being achieved. And in organizations with strong food safety cultures, this is certainly true. For example, an organization might conduct daily HACCP checks and measurements, observe employee behaviours related to food safety, and provide feedback and coaching (both positive and negative) based on the results. But in organizations with enlightened safety cultures, theyve figured out a way to transcend or go beyond accountability. Theyve figured out a way to get employees to do the right things, not because theyre being held accountable to them, but because the employees believe in and are committed to food safety. It has been said that character is what you do when youre alone and no one is watching. In organizations with enlightened food safety cultures, employees do the right thing not because the manager or customer is watching, but because they know its right and they care. Organizations with strong safety cultures know this. They take the sharing of information beyond simple food safety training. They share information often and communicate regularly with their employees about food safety using a variety of messages and mediums. They realize that what we see, what we hear, and what we read, if done effectively, can have a tremendous influence on us. If it didnt, advertisers wouldnt spend the millions of dollars they do each year trying to reach consumers. Like in commercial marketing, organizations with strong food safety cultures share information not just to impart knowledge, but to persuade their employees to action. Having an appropriate positive food safety organizational culture is essential to maintaining a successful brand. Top management need to be aware of their own role and responsibilities in culture formation and to equip their managers with the skills to create and maintain a positive food safety culture at all levels but particularly at middle management /unit level (Griffith et al., 2010). Safety culture appears to be definable and measurable in practical terms within high-performing organizations that consistently show high levels of trust, effective communication, management credibility and an overall value of safety (Killimett, 2006). A positive safety culture is said to exist in organizations that recognize the risk for human error, but act to reduce such hazards by developing professional skills that promote safe work practices (Nieva and Sorra, 2003). Top management in one country were under the impression that compliance with systems was good, staff understood the need to be hygienic and that food safety was crucial to the business. Unit managers held a different perspective which in turn differed in major ways from the views of shop floor staff who perceived the business priorities to be quite different. Effectively this arranges employees into distinct organizational levels that represent differing roles in implementing, maintaining and monitoring food safety management systems and standards. (Griffith et al, 2010b) Yiannas (2009) argues that food safety can be better achieved by strengthening the food safety culture rather than focusing on creating a bigger or better safety system. Thus a food safety culture can be viewed as the shared attitudes, values and beliefs towards the food safety behaviors that are routinely demonstrated in food handling organizations. New employees will normally adopt the dominant behaviors that appear stable throughout the organization by simply learning from colleagues and leaders when they are recruited into the business, becoming a shared responsibility by all group members. Yiannas (2009) states that organizations can choose to create a strong food safety culture. He goes on to suggest that leaders are accountable for instigating it because they have the power and influence to create a positive food safety culture and thus have the potential to reduce the global burden of food-borne disease. He postulates that creating a positive food safety culture can support this process by actually changing the thoughts, behaviors and beliefs of individuals within a group. Summary and Conclusion The Hazard Analysis Critical Control Point (HACCP) system is a science-based systematic approach which identifies critical control points in the production procedure that are essential to monitor and control product safety. The implementation of HACCP system is a sign for delivering safe food products to customers. It regarded as the most effective way to achieve food safety is to focus on prevention of possible hazards and to improve the process. The advantage of HACCP based systems is that they can be designed to include all different types of foods, their raw materials (whatever their source) and associated hazards. The implementation of the HACCP system to food processing can result in benefits to industry, government and consumers, promoting, in this way, a potential improvement of food safety and prevention of food poisoning. Factor Before HACCP can be implemented, prerequisite programs (PRPs) such as good hygienic practices, staff training, and documented standard operating procedure should be well established. Caterers are not qualified to identify the many hazards now present in their operations and they cannot be expected to produce their own individual HACCP plans. HACCP can become a useful management tool, but, to succeed, it must be seen by chefs as useful and easy to apply. It must be recognised as a means to avoid problems as opposed to a defence mechanism in case things go wrong. The many hazards involved in producing food, together with the critical controls necessary to make sure it is safe, need to be documented. HACCPs effectiveness relies on the knowledge and skills of both management and staff. The efficacy of the system relies heavily on the relevant HACCP knowledge and skills, management commitment, and understanding of HACCP along with changes in attitude and organizational culture all requiring adequate training to overcome barriers related to human resources. interplay of barriers at knowledge, attitude and behavioral levels could account for the problems in effective HACCP implementation. The generated working definitions for the general barrier categories included: knowledge as a body of acquired facts; attitude as mental reaction to knowledge; and behaviour as the action taken as a result of knowledge acquisition and attitude development Furthermore, there is an overwhelming range of practical and psychological barriers to the HACCP implementation in hospitality industry Although HACCP is an internationally recognized food safety management system, there are great practical barriers to implement such system in the hospitality industry. Studies have shown that the major problems identified in the Hospitality industry were: lack of knowledge, training problems, high staff turnover, large variety of products, variation in potential demand and large numbers of part-time workers Lack of appropriate facilities has be

Movie Villains Essay -- essays research papers fc

Movie Villains What really is a villain?   Ã‚  Ã‚  Ã‚  Ã‚  Villains have been alive forever, there is no way to easily detected them or stopping them. They come in all shapes and sizes from animals to little children to even space aliens. Each villain has his or her own particular style, usually greed. Another big reason for there evil acts is because of revenge, revenge can turn innocent people in to cold blooded killers. The term used to represent villains is antagonist, or someone who opposes the protagonist or hero of the story. Movie villains are not just plainly the main enemy in a movie as in Nightmare on Elm Street series or on the Friday the 13th series, but sometimes it is just a little enemy, sometimes killed off, that is the villain. Sometimes the protagonist turns out to be the biggest antagonist in the story, like in the movie La Strata. Villains usually meet their end by death, but sometimes their fate can be worse than that, like in the movie Time After Time a character call Dr. Stevenson, who is also know as Jack the Ripper, meets his death by traveling to the farthest time ever in the face of the earth, probably when the earth is completely destroyed. Other villains meet their doom with being put in jail. There are a few movies in which the villains actually comes out victorious, as in the movie Chinatown. Villains or antagonist are the spotlights of most movies. What is the origin of villains?   Ã‚  Ã‚  Ã‚  Ã‚  Villains have be...

Bamboozled: Black People and White Man Essay

In 2000, Spike Lee wrote and directed the film Bamboozled. When discussing his satirical film, Spike Lee claimed, â€Å"I want people to think about the power of images, not just in terms of race, but how imagery is used and what sort of social impact it has – how it influences how we talk, how we think, how we view one another[. . . ]how film and television have historically[. . . ]produced and perpetuated distorted images. † Spike Lee certainly conveyed this message in Bamboozled. Images are powerful and carry massive social impact. They should never be misrepresented. Are all African Americans either lazy or dim-witted or â€Å"happy servants†, always ready and willing to please the White Man? The short answer is, no. However, throughout the 1800s and early 1900s, many people believed this. The ultimate question is, why? As explained in the film Ethnic Notions, this false perception grew and grew, even past the time of slavery, due to images. Derogatory images of African Americans as â€Å"happy servants† or â€Å"savages,† were everywhere; they were published in children’s books and slapped on cans of food to be used as a marketing tool. People bought into this perception of African Americans, as they became acclimatized to it. Today, our society likes to believe that times have changed and there is no longer an issue of race or false perception of African Americans in the media. However, Spike Lee argues, â€Å"A new â€Å"phenomenon† has emerged in film in recent years, in which an African-American character is imbued with special powers, filmmaker Spike Lee told a student audience ? This new image is just a reincarnation of â€Å"the same old† stereotype or caricature of African Americans ? Lee cited four recent films in which there is a â€Å"magical, mystical Negro† character ? in â€Å"The Legend of Bagger Vance,† a black man â€Å"with all these powers,† teaches a young white male ? how to golf like a champion ? â€Å"How is it that black people have these powers but they use them for the benefit of white people? † Spike Lee seems to be under the impression that African Americans are still misrepresented in the media. They have only improved their ability to mask the fact. False image is still there, but it is subtle. His film Bamboozled ripped viewers’ eyes wide open. The film explored and demonstrated two images of African Americans. The first image, is the Black Man who is just like the White Man or the Asian Man or the Middle-Eastern Man; a man who can be rich and successful like Pierre Delacroix in Bamboozled; a man who can be poor and when without money will do almost anything for it like Manray and Womack. However, when Pierre Delacroix pitched television shows about a Black Man living in an upper-middle-class white, suburban neighborhood, his superior, Thomas Dunwitty turned them down, â€Å"they definitely don’t want to see dignified black people [on television]. † However, the network would allow Pierre Delacroix to create a show which blatantly degrades African Americans; a show which goes back to the 1900s, to the time of black face and minstrel shows; a time when black people were considered subhuman. This is where Spike Lee demonstrates the other image of the African American; an image that the media has gently forced down viewer’s throats. Spike Lee, however, did not do so gently. The fictional television show in Bamboozled, â€Å"Mantan’s New Millennium Minstrel Show†, starred African Americans in â€Å"black face† acting like buffoons. It might as well have been an authentic minstrel show in the 1900s. There was dancing and singing. The two main characters hid from the White Man in a chicken coup, saying â€Å"ain’t nobody in here but us chickens! â€Å"4 The creator, Pierre Delacroix’s initial intention with this show was not to degrade his own race. It was to â€Å"break the stereotypes. â€Å"5 He figured the nation would be shocked and outraged! Instead they ate it up. The studio audience dressed in black face. Children trick-or-treated in black face. It was the latest craze of the nation. Black face is an act which digs back to a time of slavery, a time where African Americans were considered inferior. It was now socially acceptable to publicly highlight a moment in history that pained African Americans. People figured it’s on TV, it’s OK! The black man was degraded, as he has always been, but in Bamboozled no mercy was spared. Spike Lee used the film in a variety of ways. He attacked today’s media and the way in which it portrays African Americans. He explored the wide scope of African American’s lives, which is no different than the lives of any other race. He demonstrated the consequences of greed and sacrificing one’s dignity. Furthermore, he exposed society for what it really is: mindless. The majority of a population does not question the media. Instead it swallows images whole, even if those images are as false and misleading as a painted black face.

The Cenozoic Era Continues Today

The Cenozoic Era Continues Today Following the Precambrian Time, Paleozoic Era, and Mesozoic Era on the geologic time scale is the Cenozoic Era, which began 65 million years ago and continues to the present. After the Cretaceous-Tertiary, or,  K-T, Extinction at the end of the Cretaceous Period of the Mesozoic Era, which eliminated 80 percent of all  species  of  animals, the Earth found itself needing to rebuild. Now that all dinosaurs besides birds were extinct, mammals had the opportunity to flourish. Without competition for resources from dinosaurs, mammals had the opportunity to grow. The Cenozoic was the first era that saw humans evolve. Much of what is commonly thought of as evolution has happened in the Cenozoic Era. The Cenozoic Era Begins The first period of the Cenozoic Era called the Tertiary Period has been divided into the Paleogene and Neogene periods. Most of the Paleogene Period saw birds and small mammals become more diverse and grow greatly in numbers. Primates started to live in trees, and some mammals adapted to live part-time in the water. Marine animals didnt have such luck during this period when massive global changes resulted in many deep-sea animals going extinct. The climate had cooled significantly from tropical and humid during the Mesozoic Era, which changed the types of plants that did well on land. Lush, tropical plants were replaced by deciduous plants, including the first grass. The Neogene Period saw continuing cooling trends. The climate resembled what it is today and would be considered seasonal. Toward the end of the period, however, the Earth was plunged into an ice age. Sea levels fell, and the continents came to roughly the positions they hold today. Many ancient forests were replaced with expansive grasslands as the climate continued to dry out, leading to the rise of grazing animals such as horses, antelope, and bison. Mammals and birds continued to diversify and dominate. The Neogene Period is also considered the start of human evolution. During this time the first human-like ancestors, the hominids, appeared in Africa and moved into Europe and Asia. Humans Start to Dominate The final period in the Cenozoic Era, the current period, is the Quaternary Period. It began in an ice age where glaciers advanced and retreated over parts of the Earth that are now considered temperate climates, such as North America, Europe, Australia, and the southern part of South America. The Quaternary Period is marked by the rise of human dominance. Neanderthals came into existence and then went extinct. The modern human evolved and became the dominant species on Earth. Other mammals continued to diversify and branch off into various species. The same happened with marine species. There were a few extinctions over this period due to the changing climate, but plants adapted to the various climates that emerged after the glaciers retreated. Tropical areas never had glaciers, so lush, warm-weather plants thrived all during the Quaternary Period. Areas that became temperate had many grasses and deciduous plants, while slightly colder climates saw the re-emergence of conifers and small shrubs. No End in Sight for the Cenozoic Era The Quaternary Period and Cenozoic Era continue today and likely will remain until the next mass extinction event. Humans remain dominant, and new species are discovered daily. While in the early 21st-century climate is changing once again and some species are going extinct, no one knows when the Cenozoic Era will end.

Free Essays on Comparing Romeand Han Dynasty

"The period between 200 BC and 200 AD was a fascinating period in the world’s history. During this time several legendary figures walked the earth. People like Jesus Christ, Julius Caesar, and Cleopatra. Great empires like the Roman Empire (27 BC to 5th century AD) in the west and the Han Dynasty (202 BC to 220 AD) in the east ruled over vast sections of the world population. The impact and legacy of these two empires on world history are undeniable. When Wang Mang tried to create a new dynasty, the Hsin ("New") dynasty, from within the Han dynasty, his central concern was addressing the severe inequities in wealth and property that had grown up between the classes in China. He would have succeeded had not his military been weak and had not nature, and the Hsiung Nu, conspired to create widespread starvation and dissatisfaction. When Wang Mang was executed in 23 AD by the peasant group, the Red Eyebrows, there were no strong candidates to assume the awful burden of taking over the massive Chinese imperial government. For two years, from 23 to 25 AD, various factions fought among themselves until, in 25 AD, a wealthy landowner led a rebel army and seized the government. Since he was related to the Han imperial house, he declared the Han dynasty restored. However, a pattern of history seems to have been set by the former Han. Beginning auspiciously with agrarian reforms, the former Han redistributed wealth and solved a rising agrarian crisis that had been building since the Chou period. Soon, however, the government grew weak and economic power shifted to wealthy landowners at the expense of the peasantry. The agrarian crisis caused by these inequities led to the rise of a peasant revolt, the Red Eyebrows, which overthrew the Han government. The same pattern would be repeated with astonishing precision in the later Han dynasty as well. As in the Former Han, a strong centralized government was restored and powerful... Free Essays on Comparing Romeand Han Dynasty Free Essays on Comparing Romeand Han Dynasty "The period between 200 BC and 200 AD was a fascinating period in the world’s history. During this time several legendary figures walked the earth. People like Jesus Christ, Julius Caesar, and Cleopatra. Great empires like the Roman Empire (27 BC to 5th century AD) in the west and the Han Dynasty (202 BC to 220 AD) in the east ruled over vast sections of the world population. The impact and legacy of these two empires on world history are undeniable. When Wang Mang tried to create a new dynasty, the Hsin ("New") dynasty, from within the Han dynasty, his central concern was addressing the severe inequities in wealth and property that had grown up between the classes in China. He would have succeeded had not his military been weak and had not nature, and the Hsiung Nu, conspired to create widespread starvation and dissatisfaction. When Wang Mang was executed in 23 AD by the peasant group, the Red Eyebrows, there were no strong candidates to assume the awful burden of taking over the massive Chinese imperial government. For two years, from 23 to 25 AD, various factions fought among themselves until, in 25 AD, a wealthy landowner led a rebel army and seized the government. Since he was related to the Han imperial house, he declared the Han dynasty restored. However, a pattern of history seems to have been set by the former Han. Beginning auspiciously with agrarian reforms, the former Han redistributed wealth and solved a rising agrarian crisis that had been building since the Chou period. Soon, however, the government grew weak and economic power shifted to wealthy landowners at the expense of the peasantry. The agrarian crisis caused by these inequities led to the rise of a peasant revolt, the Red Eyebrows, which overthrew the Han government. The same pattern would be repeated with astonishing precision in the later Han dynasty as well. As in the Former Han, a strong centralized government was restored and powerful...

Henry the first and henry the second Essay Example | Topics and Well Written Essays - 1000 words

Henry the first and henry the second - Essay Example Henry also initiated many reforms by appointing officials who administered justice impartialy and sought to restrict the abuse of power by local barons. He won the praise of the local population for his propotionate use of justice to curb the power by the nobility. His era is also marked by peace with the Church which was in dispute during the reign of his brother. Henry also married from the old English nobility which was a major step towards the unification of English and Norman people. King Henry II was another famous king of England who presided over many political, legal and religious reforms during his time period. One of his reforms was to curb the power of rebellious barons who had created their own castles and refused to provide military assistance to the King. Henry II also initiated the royal control of the church. He also strove to create a fairer legal system which would administer justice for the common people. This paper studies the legal and political reforms of both Kings. Finally the paper contrasts the reforms of these Kings. Henry I ascended the throne of England in 1100 after defeating his elder brother, Robert Curthose in 1106. He initiated many legal and political reforms which transformed England. He passed the Charter of Liberties which restricted the monarch in his dealings with the church and nobility. The charter rectified many abuses which were perpetrated during the time period of William Rufus, the previous monarch. This charter reduced the number of taxes imposed on the barons in order to prevent them from being rebellious1. Other abuses were the crimes of simony which was making profits out of sacred things. The Charter of Liberties also addressed the issue of pluralism in which land was gifted to priests and bishops for the services that they had rendered for the church2. Henry developed an effective and efficient bureaucracy which would rule and operate the kingdom in

How might the development of professional learning communities enhance Essay

How might the development of professional learning communities enhance teaching and learning in Design and Technology in the primary school - Essay Example All these characteristics ensure that a professional demonstrates expertise and dominance over his or her trade. Thus, professionalisation became a common trend among different occupations, and one that has received great attention from sociologists (Wueste, 1997). Whilst professionalisation is generally accepted as an important direction among occupations, it has received various criticism coming from different angles. Andrew Abbott’s main critic about the notion of professionalism are particular claims of theorists that â€Å"the evolution of professions are unidirectional; that the development of individual professions does not depend on that of others; that what professions do—the work as well as the requisit expertise—is less important than how they are orgnised to do it; that professions are homogeneous units; and that the process of professionalisation does not change over time† (Wueste, 1997, p. 8). Related to the last element identified by Abbot, another major critcism relies on the manner that professionalism is instituted. A number of occupations have developed higher levels of training and standards of practice to enhance their claims to professional status. However, Wilensky (1964) said that many of the se groups rested on a knowledge base which was either too general and vague, or too narrow. Their knowledge base was weak and not directly used by them. Professionalism is further complicated by copmeting modes of institutionalising expertise, such as commodification and beurocratic organization (Wuestes, 1997). Thus, a more preferred term was used by Etzioni (1969) to classify these occupations: semi-professionals. The field of education has been historically in constant threat of de-professionalisation (Bottery & Wright, 2000), and teachers may be seen as being prime examples of what Etzioni (1969) call as semi-professionals. Much of the issues are traced to how the educational