What Is a Carbonate

Definition: Carbonate is an ion consisting of one carbon and three oxygen atoms.The molecular formula for the carbonate ion is CO32-.

In 2012, Congress Failed To Pass The Ban Of Employers Asking

In 2012, Congress failed to pass the ban of employers asking employees to disclose Facebook passwords. Due to this hot topic, author and Senior Vice President/Chief Content Officer of Black Enterprise Alfred Edmond Jr. was asked â€Å"Should business owners be allowed to ask job applicants for their Facebook passwords?† when he aired on MSNBC’s television show Your Business. After answering â€Å"Yes† to the question, Alfred Edmond Jr. wrote and published on his own website Black Enterprise, â€Å"Why Asking For A Job Applicant’s Facebook Password Is Fair Game,† to go more in depth about his answer. Author Alfred Edmond Jr. admits that if he were on a show called Your Career, he would have answered differently to this question. He says that he would†¦show more content†¦4). He further backs up his answer by explaining that knowing every possible thing about applicants is crucial in protecting the interests of the company and the business ow ner (current employees, customers, partners, financial interests). â€Å"Knowing everything I possibly can about an applicant is critical to not only making the best hire, but to protecting the interests of my current employees, customers, partners and as well as the financial interests of the company,† (Jr.) (para. 4). This is why there are such things as screening processes as well as background checks! Employers have the ability to interview all job applicant’s multiple times to get a feel for who they want to hire. Job applicants in today’s job market hand out resumes, fill out sometimes three page applications, write and deliver the resume with a cover letter addressed specifically to the employer. The cover letter explains why that job applicant is interested in the company, what they can bring to the table, and a little bit about themselves. If that whole process isn’t enough to find out what type of person the applicant is, then the company simply shouldn’t hire. Simply move on and find someone else, there are plenty of people out there looking for work. In paragraph five, Alfred mentions an instance where a teacher might have â€Å"a record of inappropriate social media communication with minors, or worse, a history of or predilection for sexual relationships withShow MoreRelatedThe Government and Not-For-Profit Environment100975 Words   |  404 PagesAICPA Industry Audit Guides, AICPA Practice Bulletins (if cleared by GASB), GASB Implementation Guides, other accounting literature—including FASB standards. 29. Which of the following entities was a principal in creating the FASAB? a) U.S. Congress. b) Office of Management and Budget. c) Governmental Accounting Standards Board. d) Securities and Exchange Commission. 30. The purpose of the FASAB is to: a) Establish accounting standards for not-for-profit entities. b)Read MoreInternational Management67196 Words   |  269 PagesJonathan P. Doh Villanova University INTERNATIONAL MANAGEMENT: CULTURE, STRATEGY, AND BEHAVIOR, EIGHTH EDITION Published by McGraw-Hill, a business unit of The McGraw-Hill Companies, Inc., 1221 Avenue of the Americas, New York, NY 10020. Copyright  © 2012 by The McGraw-Hill Companies, Inc. All rights reserved. Previous editions  © 2009, 2006, and 2003. No part of this publication may be reproduced or distributed in any form or by any means, or stored in a database or retrieval system, without the priorRead MoreStephen P. Robbins Timothy A. Judge (2011) Organizational Behaviour 15th Edition New Jersey: Prentice Hall393164 Words   |  1573 Pageswas aware of a trademark claim, the designations have been printed in initial caps or all caps. Library of Congress Cataloging-in-Publication Data Robbins, Stephen P. Organizational behavior / Stephen P. Robbins, Timothy A. Judge. — 15th ed. p. cm. Includes indexes. ISBN-13: 978-0-13-283487-2 ISBN-10: 0-13-283487-1 1. Organizational behavior. I. Judge, Tim. II. Title. HD58.7.R62 2012 658.3—dc23 2011038674 10 9 8 7 6 5 4 3 2 1 ISBN 10: 0-13-283487-1 ISBN 13: 978-0-13-283487-2 Brief Contents Read MoreManaging Information Technology (7th Edition)239873 Words   |  960 Pagesof the Microsoft Corporation in the U.S.A. and other countries. Screen shots and icons reprinted with permission from the Microsoft Corporation. This book is not sponsored or endorsed by or affiliated with the Microsoft Corporation. Copyright  ©2012, 2009, 2005, 2002, 1999 Pearson Education, Inc., publishing as Prentice Hall, One Lake Street, Upper Saddle River, New Jersey 07458. All rights reserved. Manufactured in the United States of America. This publication is protected by Copyright, and

Financial Development Of The Indian Finance Industry

Money related Industry is the foundation of a present day economy. Soundness of Financial industry is a standout amongst the most essential pre-conditions for managed monetary advance of any nation. The universe of Finance has accepted another measurement at the beginning of the 21st century with the coming of innovation, in this manner loaning the business a stamp of comprehensiveness. By and large, Financing might be delegated retail and corporate Financing. Retail Financing, which is intended to meet the necessity of individual client and energize their investment funds, incorporates installment of service bills, customer advances, Visas, financial records equalizations, ATMs, exchanging reserves amongst records and so forth. Corporate financing, then again, obliges the requirements of corporate clients like bills marking down, opening letters of credit and overseeing money. The Indian Finance Industry scene has changed radically with the private division making in street in a zone heretofore commanded by expansive open area Finance Corporations. Developing disinvestment is probably going to affect the money related industry also. There is each plausibility of privatization of open division Finance Corporations, prompting to more prominent operational self-governance. The improvement of the Indian budgetary segment has been joined by the presentation of new standards, for example, Income Recognition and Capital Adequacy, by the administration. The last suggests thatShow MoreRelatedThe History of Micro-Credit as a Means for Development of Poor Nations1632 Words   |  7 PagesThe Indian population lacks opportunities such as financial resources and the ability to get jobs. They are stuck in an endless cycle with no opportunities for people to lift themselves out of poverty. 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Beverage and Food Management- Free-Samples for Students-Myassignment

Question: Provide a Brief review of the selected Food and Beverage Outlet and Identify its Current Menu Concept. Answer: Brief overview: Caffe Acqua is a very famous caf in Adelaide, South Australia. It is a very attractive and modern caf along with a pizzeria. The caf has recently completed 10 years of service and presently it has three outlets. This caf is famous for its beautiful entrance view and what makes people get more attracted to Caffe Acqua is their welcoming behavior but their food quality is actually not matched to the standards of the place. The maintaining of the place is properly done and the place is affordable and peaceful too but what makes customers distract is the waiting time for the food and the food quality. This is not an only issue that the customers have; they have an issue of the dining experience. Some customers complained about the taps of the washroom and some about the food quality, some about the chairs. Many customers find no big reason for the caf to open at 11 am when the shops around it open earlier. The overall view is not satisfactory and the menu and food quality needs improveme nt to stop them from closing down. There must be a change in the overall services of the caf to satisfy thee customers (Mahmud 2017). Menu review: The overall menu rating of this particular caf is acceptable but the caf needs better menu design and improve their food quality in order to grab the attraction of more customers as recently the customer rating for this caf is going down (Testa 2014). Many customers complained that the items that the caf has placed in their menu are not the same as the one they serve. Many also complained that they have changed the ingredients of the food and the taste is differing on a regular basis. Among all the dishes provided in the menu, the preferred one is the pizza, pasta and burgers. The customers review about the pizza and pasta does highlight the fact that the quality is good. It also highlights two more points and those are why does not the customers prefer any other items from the menu rather than pizza or pasta and secondly, what is the amount of nutritional value of the items that the customers are choosing. The first answer of the question also lies on the reviews of other customers given about the other items that clearly denote that the menu and the provided food differ from each other. The customers generally do not want to try any new dish of the caf, as they do not want to waste their money and time on the dishes that are not worth it. The nutritional value of the dishes, the cheese pasta that the caf serves has highly calorie and equal amount of fat (Yim, Lee and Kim 2014). The pizzas according to the flavors have different calorie density, which is actually not a nutritive meal. As the pizzas, pastas and burgers are highly coated with cheese and has meat, the cholesterol value of the food is also increased. Hence, it is very clear that the nutritional value even if the caf tries still cannot be managed and hence the caf should and must undergo a change so that it can be able to maintain the nutritional value in the food that they serve (Magnini and Kim 2016). The overall view of the menu is not very happening and nutritive one and clearly indicates that there is a need of change in the menu to provide the customers different items and attract their attention to each item equally. Below is a blue print of changed menu provided which will attract more customers to the caf and thus the standards will be equally maintained. Redesigned menu blueprint: (Source: Hou Yang, and Sun 2017). References: Beijbom, O., Joshi, N., Morris, D., Saponas, S. and Khullar, S., 2015, January. Menu-match: restaurant-specific food logging from images. InApplications of Computer Vision (WACV), 2015 IEEE Winter Conference on(pp. 844-851). IEEE. Filimonau, V. and Krivcova, M., 2017. Restaurant menu design and more responsible consumer food choice: An exploratory study of managerial perceptions.Journal of Cleaner Production,143, pp.516-527. Hou, Y., Yang, W. and Sun, Y., 2017. Do pictures help? The effects of pictures and food names on menu evaluations.International Journal of Hospitality Management,60, pp.94-103. Jimenez-Chavez, R., Connors, P. and Josiam, B., 2016. The influence of organic labeling and price on restaurant menu choice.Journal of Nutrition Education and Behavior,48(7), p.S105. Magnini, V.P. and Kim, S., 2016. The influences of restaurant menu font style, background color, and physical weight on consumers perceptions.International Journal of Hospitality Management,53, pp.42-48. Mahmud, T.U., 2017. Inbound marketing for small business such as restaurant and cafe. Ozdemir, B. and Caliskan, O., 2014. A review of literature on restaurant menus: Specifying the managerial issues.International Journal of Gastronomy and Food Science,2(1), pp.3-13. Ozdemir, B. and Caliskan, O., 2015. Menu design: A review of literature.Journal of Foodservice Business Research,18(3), pp.189-206. Scozzafava, G., Contini, C., Romano, C. and Casini, L., 2017. Eating out: which restaurant to choose?.British Food Journal, (just-accepted), pp.00-00. Testa, M., 2014. HTM 340: Introduction to Restaurant Management. Wansink, B. and Love, K., 2014. Slim by design: Menu strategies for promoting high-margin, healthy foods.International Journal of Hospitality Management,42, pp.137-143. Yim, E.S., Lee, S. and Kim, W.G., 2014. Determinants of a restaurant average meal price: An application of the hedonic pricing model.International Journal of Hospitality Management,39, pp.11-20.