The first part of the project. Please refer to the syllabus for the due date. Each week you will write minimum 6 pages excluding the cover page and the reference page for each section of the project. The paper must be in the APA format, 12′ fonts, double space)

Description:  

The main project: In this project, you are either work on the hypothetical company or an existing company. In either case, you are supposed to develop a Business Intelligence Development Plan for a local corporation. In this project, you will follow the process and format

Part 1: The document should be in the following format (use Word document):

• Business Intelligence Development Plan – Use the APA template
  • Title page
    • Course number and name
    • Project name
    • Student name
    • Date
  • Table of contents
    • Use the auto-generated TOC.
    • Make it a maximum of 3 levels deep.
    • Be sure to update the fields of the TOC so that it is up-to-date before submitting your project.
  • Section headings (create each heading on a new page)
    • Business Intelligence Justification
    • Business Performance Plan
    • Business Performance Methodologies
    • Data Classification and Visualization Assessment
    • Data-Mining Methods and Processes
    • Provide a rough draft of the company
    • Incorporate the conceptual foundations of decision making
    • Does Simon’s four phases of decision making: intelligence,
    • design, choice, and implementation apply to your project?
    • How the process works in relates to the essential definition of DSS
    • Explain the important DSS classifications
    • How DSS support for decision making can be provided in practice
    • Review DSS components and how they integrate

You will work on this project incrementally as it is posted. Each week; you will do part of this project and submit at the due date.Your project must be supported by the scholarly sources and that you cite each source both in-text and in the References section using APA. The first section of new content will be as follows:

• Business Intelligence Justification (Week 1 IP): 6-8 pages (exclude: Cover page and reference page)
  • Describe the background and the general business environment for the project
  • Define at least 10 problems related to decision making that currently exist in the organization.
  • Describe the typical organizational response to the above 10 problems using the business pressure-responses-support model.
  • Describe the quantitative and qualitative impact of the organizational response to the 10 problems on managerial decision making.
  • Describe how business intelligence can be used to support problem-solving and decision support in the case study organization.

Assignment 2: Curriculum Planning: A Foundation 

Due in Week 9 and Worth 300 Points 

Using your answers to the discussion questions throughout this course and the information you researched about social forces from Assignment 1, you will create a proposal to update the curriculum you used in Assignment 1. Remember to relate your answers to the student population, neighborhood demographics, alignment to state and national standards, and other issues that affect the curriculum. 

Write a 6-8 page paper where you address the following points: 

• Identify the immediate issues with the curriculum. 
  • Address the following: 
    • test scores
    • age of current curriculum 
    • need to implement technology 
    • social forces 
    • revision of state and/or national standards 
• Discuss who will be on your curriculum team. 
  • How will you ensure that you have a diverse team? 
  • Explain the role of key positions and who you expect to fill those positions. 
• Describe how you will conduct a needs assessment. 
  • Use a variety of resources and methods, not just test results. 
• Explore at least 3 current trends that include technology integration in the classroom and current methodology in your grade/subject area. 
  • These issues can be ideas such as: 
    • Flipped classroom 
    • Online instruction 
    • Differentiated learning 
    • The latest teaching methods. 
    • Expanded use of technology for students such as iPads for everyone. 
• Discuss practical considerations with these issues such as cost, teacher training, logistics, etc.

Your assignment must: 

• Be typed, double spaced, using Times New Roman font (size 12), with one-inch margins on all sides; citations and references must follow APA or school-specific format. Check with your professor for any additional instructions.
• Include a cover page containing the title of the assignment, the student’s name, the professor’s name, the course title, and the date. The cover page and the reference page are not included in the required assignment page length. 
• Use references to support your claims, including quotes, facts, and illustrations from the articles in the text and at least three (3) other outside scholarly sources published in the two years. 

The specific course learning outcomes associated with this assignment are: 

• Analyze current and future curriculum leadership issues of K-12 schools and/or students. 
• Identify explicit expectations for high-quality education. 
• Use technology and information resources to research issues in curriculum policy and leadership. 
• Write clearly and concisely about curriculum policy and leadership using proper writing mechanics. 

  

TOPIC is Cyber Security.

Provide a DEPENDENT and INDEPENDENT VARIABLES:  

From your topic and independent and dependent variable

Define your research questions and hypothesis.

Your hypothesis typically comes from your research questions. Your hypothesis statement is something you are going to proof or disproof.  

Introduction Guidelines

Your Introduction should be 1200 words in length. Use the Example attachments to help with the structure of the paper.

Follow the questions below:

Problem   (Use Level 2 Heading): What is the problem you aim to address in your paper? What is the problem you hope to solve? Based on the type of study intended, present here a clear statement of the problem to be investigated.

Purpose   (Use Level 2 Heading): while the purpose statement is used to provide the scope and direction for your paper, it is also used to make a commitment to the reader in respect to what the reader will discover before reading the paper. When you write your paper,   you will use several sentences to write your purpose statement. Your thesis statement is generally placed at the end of your purpose statement. Please do not use first or second person. Use third person point of view when writing.

Research   Questions ( Use Level 2 Heading): Provide two to three. Based on the type of study intended, present here a   clear set of specific research question(s) which your study will address.

Significance of the Study (Use Level 2 Heading): Delineate the significance of the research, what knowledge will it create, what gaps in our knowledge will it help fill, how will it advance the selected theory or theories, what new research methods will it advance, how the results may be applied to improve existing policy or procedures, etc.—as appropriate for the study.

Definitions of Terms that you Have (Use Level 2 Heading): What are unclear terms you need to define for the reader? You will build on your list of terms as you write your Literature   Review.

CASE: STARK ENGINEERING

Many different organizations in various industries have focused on safety and health for employees. STARK ENGINEERING, provides engineering, network, and infrastructure services to numerous communications industry firms. With 500 employees, STARK has emphasized safety to all managers and employees. The success of its safety efforts resulted in STARK’s efforts being designated “Safety Program of the Year” by an international safety forum.

To emphasize the importance of safety, every STARK individual signs a safety pledge upon being employed. After hire, all employees are expected to identify any potential safety problems and assist co-workers as needed. A safety guidebook is posted on the firm’s Website, with a special section being set for safety training and information. A safety newsletter is posted every month also.

The success of STARK’s safety efforts is evident. Compared with an industry incident rate of 9.6%, STARK’s rate is less than 1%. Recently, the firm had zero lost workdays in the year which is extremely unusual. The safety focus of STARK is paying off for the employees in terms of their personal safety, as well as maintaining low safety costs for the business.

Having been in business for over 50 years STARK’ has experienced highs and lows in organizational performance. In the past decade, the firm has faced a dramatically changing business environment from competitors. Despite their success in safety, STARK’ was increasingly viewed by customers and analysts of the industry as lagging in its strategies for service provision.

Even the compensation system at STARK’ was viewed as traditional and paternalistic in nature because it emphasized rewarding employees primarily for their length of service. Also, most promotions were made internally, which created a more static organizational culture.

Q1. Discuss TWO of the main Human Resources functions inside this organisation and their impact on employees. In your response describe and analyse responsibilities and tasks of individuals at different levels within the organisation that are likely to impact the safety initiatives at STARK.

Q2. There are a variety of employee types in STARK e.g. department heads, managers, trainees and a variety of support staff, both technical and administrative. STARK is suffering high employee turnover of their young managers and their clerical trainees in the administrative department. Using the context of the case, analyse what might be causing the staff turnover. Suggest how these two roles might be re-designed to reduce the employee turnover. Provide supporting justification, with examples, for the roles you design.

Q3. To improve the retention of staff at STARK, the HR team decided to develop their recruitment practices to find suitable department heads and management trainees to work at the organisation. Use the case and industry sector to research and explain clearly, the recruitment strategies you would recommend to the HR department to search for these two types of employees? Evaluate your own recommendations in terms of improving employee retention.

• Respond to ALL questions in written form; i.e. diagrams, images, tables etc. should NOT be included in the text or word count
• Include reference sources using the HARVARD protocol
• Submission to Turnitin

Formalities:

• TOTAL Wordcount 800-1000 words;
• Cover, Table of Contents, References and Appendix are EXCLUDED from the total wordcount.
• Font: Arial 12 pts.
• Line-spacing 1.5 – 2.0
• Text alignment: Justified.
• The in-text citations, reference list and/or the bibliography must be in HARVARD’S style.

Proper Food Storage

1. Identify 

-the most important or interesting fact on each of the charts 

-a piece of information you would like to have about food that is not on these charts 

2. Write a serious or humorous paragraph explaining why one piece of information on these charts is of greatest benefit to you. 

Proper Food Storage

Keeping food stored properly can prevent food- related illnesses. Some tips: 

CHILLNG: Refrigerate or freeze perishables, prepared foods, and leftovers within two hours or less. Marinate foods in the refrigerator. 

THAW: Never defrost food at room temperature. Thaw food in the refrigerator, in cold water, or in the microwave if you will be cooking disment immediately. 

DIVIDE: Separate large amounts of leftovers into small, shallow containers for quicker cooling in the refrigerator. 

DISCARD: Don’t overstuff the refrigerator. Cold air needs to circulate above and beneath food to keep it safe. 

BEST BEFORE: Placed on packaged foods that have a durable life of 90 days or less, such as dairy products, eggs, vacuum-packed foods, and salad dressings. This date does not apply once a food package has been opened. 

DAIRY PRODUCTS: Should be used within three days after opening, even if the best before date indicates that they are good for a few weeks more. That’s because foods begin to spoil once they have been opened and exposed to air, bacteria, and warm temperatures. 

PACKAGED FOOD: Including vacuum-packed meats and prepared foods such as salads, salad dressings, dips, and jarred sauces. Need to be refrigerated and used within a reasonable amount of time to keep them safe to eat. 

PERISHABLES: Cottage cheese, salads made with mayonnaise, meat, fish, or poultry, and combination foods like pasta dishes and casseroles can only be kept for a few days in the refrigerator and should be discarded if they have sat out at room temperature for more than two hours. 

FRESH FOOD: Deli meats, meat, fish, poultry, and cheeses are labeled with a packaging date. Should only be kept a few days after opening. 

CANNED FOOD: Generally has a long storage time, about one to two years. Some canned foods, such as soups, have a best before date stamped on their lid. Avoid swollen or leaking cans, or damaged packages. That may indicate that the contents have been exposed to bacteria. 

FROZEN FOOD: Also has a long storage time. Frozen fruits and vegetables, for example, keep for about one year. Foods stored in the freezer should be covered tightly with freezer wrap, or in airtight containers or freezer bags to prevent spoilage and freezer burn. Foods that have thawed and been refrozen before being cooked are unsafe to eat and should be discarded. 

MISC: Jams, jellies (once opened, store covered in refrigerator), and syrup can be kept for about a year. Honey can be kept in the cupboard for about 18 months. 

IF IN DOUBT throw it out. 

PROPER FOOD HANDLING 

Improper handling of raw meat, poultry, and seafood can create an inviting environment for cross-contamination. As a result, bacteria can spread to food and throughout the kitchen. Some tips on preparing food safely: 

LATHER UP: Always wash hands, cutting boards, dishes, and utensils with hot, soapy water after they come in contact with raw meat, poultry, and seafood. Sanitize them for the safest results. 

SANITIZE: Clean and then sanitize counter tops, cutting boards, and utensils with a mild bleach solution (5mL/1 tsp. bleach per 750mL/3 cups water) before and after food preparation. 

WASH: Always wash fruit and vegetables carefully to remove any trace of pesticides as well as micro-organisms that could cause food poisoning. Discard the outer leaves of greens such as lettuce and cabbage before washing. 

CUTTING BOARDS: If possible, use one cutting board for fresh produce and use a separate one for raw meat, poultry, and seafood. 

SEPARATION: Separate raw meat, poultry, and seafood from other foods in your grocery shopping cart and in your refrigerator. 

SEAL IT: To prevent juices from raw meat, poultry, or seafood dripping on to other foods in the refrigerator, place these raw foods in sealed containers or plastic bags on the bottom shelves. 

CLEAN PLATE: Never place cooked food back on the same plate or cutting board that previously held raw food. 

MARINADE: Sauce that is used to marinate raw meat, poultry, or seafood should not be used on cooked foods. Boil leftover marinade or prepare extra for basting cooked food. 

Wash and sanitize your brush or use separate brushes when marinating raw and cooked foods. 

COOKING: Cook to proper temperatures. Cooking times vary for meats, poultry, and fish. Following cooking, keep foods out of the “danger zone” (4ºC to 60ºC or 40ºF to 140ºF) by preparing them quickly and serving them immediately. 

KEEP IT HOT: When serving hot food buffet-style, keep it hot (at 60ºC or 140ºF) with chafing dishes, crock pots, and warming trays. 

CHECK: Use a clean thermometer that measures the internal temperature of cooked foods, to make sure meat, poultry, egg dishes, casseroles, and other foods are cooked all the way through. Insert the thermometer in different spots to ensure even cooking. Wash your food thermometer with hot soapy water before using it again. Sanitize it for the safest results. 

MICROWAVE: Do not use plastic children’s tableware, plastic containers, polystyrene foam meat trays and cups, margarine tubs, or yogurt containers to defrost, cook, or 

reheat foods in the microwave. Containers that are not labeled “microwave safe” may release chemicals into food when heated. 

PLASTIC WRAP: Fine as a cover for reheating or cooking foods in the microwave, but shouldn’t touch food. The concern is that food may absorb some of the plasticizer, a material that helps make the wrap flexible. 

WIPE UP: Consider using paper towels to wipe kitchen surfaces or change dishcloths daily to avoid the possibility of cross-contamination and the spread of bacteria. Avoid using sponges because they are harder to keep bacteria-free. 

739; 61.6; 8.6