Quanitative problem statement surrounding the development of a rapid Essay

Quanitative problem statement surrounding the development of a rapid response team to reduce codes outside of the ICU - Essay Example The benefit of RRTs is that there is a drop in cardiac and respiratory arrests outside of the intensive care units (Simmonds, 2005). The scope and nature of the RRT is such that the professionals attached to the team have to be extremely competent, which means that these professionals drawn away from other areas of requirement in a health care environment. There may be an argument that the nursing actions in RRTs assist patient nurses in formulating the situation, background, assessment, and recommendation (SBAR). However this hardly diminishes that RRTs pose to nursing in terms of the lack of experience, work pressure due to high patient nurse ratio, which are factors in the high turnover among nursing professionals. It must be remembered that the nursing professionals attached to RRTs are expected to carry with them critical thinking skills, and that these nursing professionals come from non-intensive care environments, where skills and competencies are present in a much lesser deg ree than in the case of the nursing professionals in the intensive care environment. Thus it is important that appropriate education and training be given to nursing professionals before being made a part of RRTs, along with choosing the appropriate nursing professionals for such a role.

Free College Essays - Hardships in Ordinary People :: Ordinary People

Ordinary People - Hardships The theme of Ordinary People can be said best in the words of Honi Werner, " Some things cannot be foreseen or understood or blamed on anyone- they can just be endured. Love, openly shared, is the only thing one can count on to give them strength for that endurance.†   Ordinary People gives a wonderful example of real life and addresses many internal conflicts. This story about a boy's recovery after his brother's death is extremely engrossing and captivating. Throughout the entire book the reader is gradually and constantly exposed to aspects of each character's personality.   Ã‚   The characters are extremely well developed and very enthralling.   Conrad is the most complex character. Guest did a wonderful job revealing that complexity clearly. I also enjoyed the various internal conflicts that were faced. Conrad was faced with many conflicts including; dealing with his parents and friends, forgiving himself as well as others for his brother's death, and allowing himself to express emotion. These conflicts made me look carefully at some of my own problems. This book is definitely made to make people think and not simply to entertain though it accomplishes both successfully. There were few aspects of the story that I disliked. At first I was not pleased with the ending because I felt that it had no resolution. Later, I realized that Ordinary People had quite a powerful ending. I do, however, think that Guest could have given a little more background on the family and written in a way that would make it easier to understand who was speaking. This book would no t be liked and appreciated by all. Most people, however, would enjoy it because it is realistic and relative to most people's lives. This book was definitely written for a mature audience that enjoys reading about real-life circumstances. This novel makes a wonderful movie that is both powerful and sorrowful. Timothy Hutton won an Oscar for his portrayal of Conrad Jarrett. I would certainly read this book again. There are so many hidden meanings and themes that I think one would discover new insights each reading. Ordinary People is humorous, entertaining, well written and very moving. Conrad is an accurate depiction of a teenager of that time. This story makes the reader appreciate life and realize that no matter how much he wants to escape his problems and feelings, he can not run away from himself.

Assignment on Food & Beverage Operations Essay

Introduction As this is one of the most important sources to earn revenue so food and beverage operations have got great significance in hotel management and operations. Organisations in hospitality industry like hotel and resorts are paying maximum attention on food and beverage production and operations. Through this assignment several aspects associated with food and beverage department would be discussed from the view point of a food and beverage manager of a five star hotel in Manchester. After renovation food and beverage manager has been asked to review food and beverage functions of this department and along with this process food and beverage production and service system would be analysed. Proper budget and implementation of that budget would a huge challenge for the food and beverage manager of this hotel and costing and pricing would also be a challenging job after renovation. Purchasing decision would be discussed through this assignment and how those decisions could be taken for betterment of this hotel so that it can run with profitability. For this five star hotel food and beverage manager will have to manage banqueting functions and suitable menu would be essential how this menu could more effective and attractive would also be discussed through this assignment. Later on this report several issues associated with hospitality industry would be discussed such as security, health and safety and product quality and service standard. Task 1: Food and Beverage production and service systems In contemporary hospitality management there are several aspects are associated with food production and food and beverage service system. Now in this section these aspects are being discussed in follows: 1.1 Characteristics of food production and Food & Beverage service system: Demand for Food: Demand of food is not same all over the world there is seasonality of food demand. Customers might not like to eat same food again and again. Peak times of demand of food occur during breakfast, lunch and dinner time. Between these demand times there are valleys or slow times. Competitive events could also be an influential for demand of food and based on demand food production could be modified accordingly (Defranco et al 2007). Labour intensiveness of food production and service It is difficult to get service oriented hospitality people and this is the  reason why this industry is labour intensive. Employees need training and skills for both food preparation and service. Health and safety and food and hygiene certificate must be essential for the employees of this industry. Though employees need to have proper skills but in many occasions this industry needs unskilled employees and gradually they will be skilled. Perish ability of food Simultaneous production and consumption is one of the most important characteristics of food service and produced food must be kept within certain temperature. To protect food from bacteria food must be kept either below 5 degree Celsius or more than 65 degree temperature. Food must be handled properly before, during and after preparation. Changes of Menus Customers might not like same menu every time and menu should be changed on daily basis and production changes accordingly. In this context variation must be bought in food service and preparation then business would be more profitable. Figure: Food Preparation and service process (Miller, 2009) 1.2 Food and beverage service system Modern food and beverage service system could be categorised into several methods and both customers and service people are involved in the food and beverage system. Now in this section food and beverage service systems are being discussed from the view point of Dittmer, Paul R., and Gerald G. Griffin (2009): Table Service: This service includes plate service or silver service and customers are served at a laid table. Self service: Customers will be required to help themselves from a buffet or counter. Assisted service: According to this system customers are served part of the meal at a table and part is self service. Single point service: In this system customers order, pay receive food and beverage from the same point Specialised service: Through this system customers are served from the point where they are, this is also called tray service or room service or even room delivery. 1.3 Factors affecting recipes and Menu It has been discussed above that there are several food and beverage service systems and to serve customers according to these system this five star hotel must prepare menu and there are some factors must be considered while preparing menu and recipes. Now in this section these are being discussed in follows: Financial resources available: Financial condition of this hotel must be considered in this context and based on resources available menu should be prepared. Types of restaurant: This hotel has got four restaurants and according to the nature of the restaurant menus could be prepared. Guest spending power: Spending power of customers is one of the most influential factors to set menu and recipes. Food production cost: If production cost is high then profit then it would be useless to produce that food. Competitive environment: It must be given preferences to what competitors are doing and this hotel must keep competitors in account to prepare menu. Location of the restaurant: Location of the restaurant is another important aspect to prepare menu. Chefs’ skills: It must be given preference whether chefs are skilled to prepare specific menu and in this context skilled chefs should be recruited. Guest diet requirements: Some guest might ask for Halal or gluten free or dairy free meal and in this context customers’ diet requirement must be considered. 1.4 Compare the cost and staffing implication in Food and Beverage department Cost minimisation and employing right number of workforce are the crucial decision of food and beverage department for this hotel. Several types of cost are associated with food and beverage department, now in this section these aspects are being discussed according to the principles of Coltman et al (2000): Actual Cost: The actual cost is what a cost or expenses actually was, for instance the payroll records and check made out to employees will indicate the actual labour cost for payroll period. Budgeted Cost: When a cost is expected to be for a certain period of time is called budgeted cost. Controllable Cost: A cost which could be changed in the short period of time is called controllable cost. Non controllable Cost: Which cost cannot be changed in short period of time is called non controllable cost. Fixed Cost: Fixed cost is not changed according to product unit and these costs remain unchanged. Variable Cost: Variable cost could be changed according to the production unit and it increase if production is increased. Food and beverage department is sometimes depends on seasonality so staffing should  be strategic. To ensure proper operations this hotel should recruit full time, part time and casual employees. Right employees should be placed in right position. 1.5 Suitability of Systems of different food outlets There are four different food outlets are available in this hotel, what systems could be applied with each outlet being demonstrated in follows: Main Restaurant: Buffet service could be the best option to serve food from this restaurant as there would be more customers to eat food from this restaurant. Coffee Shop: Single point service would be used to serve food from this shop as there will be less staffs will be working to serve customers. Chinese Restaurant: There would be plenty alternatives for customers so again buffet service would be good for the customers as serf service would be helpful to reduce cost for this hotel. Fine Dining Restaurant: Tray service would be essential for this restaurant as customer will be given personal service. Task 2: Financial Control in Food and Beverage Operation Financial control and management would be very important aspect for this hotel as cost minimization would be given preference. Now in this section several aspects associated with financial control would be discussed: 2.1 Uses of financial statements in food and beverage department: Financial statements for this hotel could be used to understand key facts about the performance and disposition of this hotel and several decisions could be influenced by financial statements. This hotel just finished its renovation and long term decisions should be taken to improve profitability of this hotel. Now in this section needs and uses of financial statements are being discussed in follows: Financial statements could be very useful as a precise measurement of operation profit, hotel profitability and financial position could be revealed through the financial statement. After renovation how long will be taken to bring this hotel to profitability could be understood from financial statement. Current events of the hotel and production process could be monitored through the financial statement. Financial statements could also be helpful to take better decisions for the future. In decision making process financial statements could be very effective as decisions would be taken based on the financial position of the  Hotel. 2.2 Cost and Pricing process of the hotel Cost is defined as the expense to a hotel or restaurant for goods or services when the goods are consumed or the services are rendered. Food and beverage for this hotel are considered consumed then they have been used and costing would be very important to ensure profitability and hotel must ensure cost effectiveness while making decisions for the hotel especially for the food and beverage department. In costing process this formula could be used: Opening Inventory Value + Cost of Purchases – Closing Inventory Value = Usage Amount Usage Amount / Sales Revenue = Cost of Goods Sold (%)  Pricing decisions: based on situations different pricing decisions could be sued to ensure customer attraction and profitability for this hotel. There are some strategies are being discussed those could be used for this hotel: Cost Based Pricing: This method of pricing is often referred to as â€Å"’cost-plus† pricing. In its simplest form, cost-plus pricing involves hotel calculating average cost per unit and then allocating a specified mark-up, which may be related to rate of profit required by the company, to arrive at the selling price. Value Based Pricing: How much customers are willing to pay for the food this hotel is the main theme of this value based pricing. According to this strategy hotel cannot impose any price rather they can assess customers perception about the food standard and quality of this hotel. Customers feedback could be important in this aspect to set price. Competition based pricing: Competitors pricing strategy would be considered to set price according to this strategy. Service standard and product quality could also be considered in this aspect. 2.3 Steps of Purchasing Process: There are several steps are involved with purchasing process for this hotel, now in this section these steps are being discussed in follows: Figure: Purchasing Process (Chabon, 2007) Need recognition: This process begins with recognizing the need for specific product for this hotel. A problem or need can be solved by acquiring a specific product. General need description: This is description of the  general characteristics and quantity of the needed item. Emphasis here is on reliability, durability, price and other attributes desired in the item. Product specification: The item’s product specifications are analyzed and the purchasing team decides on the best product characteristics and specify them accordingly for the hotel. Supplier search: Who could be the best supplier for the food and beverage products this is carried out to find the best suppliers? Some suppliers may not be considered because they are not large enough to supply the needed quantity or because they have poor reputation. Proposal solicitation: This hotel will invite qualified suppliers to submit proposals. When the item is complex or expensive, the buyer will need detailed written proposals from each potential supplier. Supplier selection: Food and beverage department will review the proposals and select a supplier. They will consider competence of various suppliers, their ability to deliver the item on time and also deliver the necessary services. The following attributes have a strong influence on the relationship between the supplier and customer. Order routine specification: This involves preparing the final order with the chosen supplier, listing the technical specifications, quantity needed, expected time of delivery, e.t.c. Performance review: Here the hotel will review the performance of the supplier. The hotel may retain, modify, or drop the supplier in future hence the supplier should ensure that he is giving the expected satisfaction. Task 3: Menu for Hospitality Events In hospitality industry for a caterer compiling a menu is one of the most important jobs and several factors must be considered before any menu is prepared. In menu preparation what customers want should be given preference not what the caterer has got to serve. This is the situation where for a wedding reception a menu should be prepared and justification of choosing that menu. Assume this is the Pakistani wedding and guest would be Asian community. Menu must be prepared according to the choice of this community. Let’s look at the Menu first: Starters: Sheesh Kabab Chicken Roast Vegetable Samosa Main Dish Chicken Palok Beef Bhuna Nan/ Roti Brown Rice with meat Desert Gajrela Golap Jam with Ice cream Tea/ Coffee Aspects of Preparing this Menu Wedding Date: 15 September, 2014 Type of Customer: Pakistani, Indian and Asian Budget:  £13.95 Per person Diet Requirement: Halal Justification of Selection and Suitability of recipes for menu: There are several aspects are creating impact of choosing this menu, now in this section justification of using that menu is being discussed with suitability of recipes for menu: Customers Profile: Majority of the customers are Pakistani origin and while preparing menu Pakistani cuisine has been chosen. This menu has been widely preferred by Pakistani community. Customers Preference: While choosing this menu discussion with wedding reception has been conducted and according to their choice menu has been selected. Menu Choice: In this menu there would be three starters, two main dishes with rice and nun or roty and two dessert. With starter guests will get complimentary Salad and Chutney. Selection of menu with event schedule: Customers will be served during lunch time and before serving meal there would be an drinks reception and in total customers will be at the venue for 2 hours. Anticipate special needs: Customers has been asked whether there would be any special requirements such as food allergies, religious requirement and diet requirement. All meats will be halal according to the choice of customers. Comfortable room setup: Choose the appropriate room layout that supports event objectives. If as serving a meal, the tables will be filled with used dishes and glassware, in addition to binders, notepads and pens. That’s why it’s important to choose the best room setup, and allow space for people to move. Task 4: Provide Food and Beverage services for  hospitality events: Several aspects are associated with hospitality events now in this part of this report those aspects are being discussed in follows: 4.1 Food and Beverage service plan for a wedding reception: Number of Guest: 350 Budget:  £5000.00 This wedding reception for this number of people within this budget could be implemented through the following procedure: Service Name Estimated cost Remarks Cutlery & Crockery  £1.50*350 =  £525 According to Brand Standard Table Linen  £4.00*35 = 140 According to Brand Standard Chair Cover  £1.50*350 =  £525 According to Brand Standard Cloth Napkins  £175 According to Brand Standard Stage Decoration  £450 According to Brand Standard Red carpet Walkway  £270 According to Brand Standard Table Display  £210 According to Brand Standard Waiter/ Waitress  £580 According to Brand Standard Washing area  £135 According to Brand Standard Food Cost  £1500 According to Brand Standard Food Preparation Cost  £300 According to Brand Standard Total  £4810 According to Brand Standard 4.2 Steps involved with service Plan: There are several steps are associated with recommended service plan, now in this section these plans are being discussed in follows: Step 1: Book appointing of the customer Step 2: Book the Event and take deposit Step 3: Finalise stage, walkway and decoration Step 3: Ensure service people, security and entertainment Step 4: Serve People according to the Function sheet ensure quality, health and safety and security of the customers. Step 5: Get feedback from the customers. 4.3 Evaluate service and Recommendations: Communication with customers would be essential to provide excellent service and inter and intra departmental communication would be very essential in this context. Customers’ feedback would be helpful to improve service standard and quality. Cost minimisation would be essential to maximise profit margin and in this context this food and beverage department would be involve to improve service standard. To arrange such kind of events what competitors are doing and how they are service would be very essential to improve service standard. Innovative ideas should be implemented in this context. Specific demand of customers would be essential. Conclusion In food and beverage operations two things must be coherent one is food and another one is service, these two things are inextricably interrelated.  During serving food quality and quantity must be ensured. Food production and preparation must be ensured with standard. Health and safety must be ensured according to HACCAP principles. During menu preparation customers choices must be given preference. Several aspects have been discussed through this report and proper standard must be ensured throughout the process. To increase profitability of the hotel service people should give emphasize on up selling and customers attraction and satisfaction. There should not be any gap between customers’ expectations and delivered service and food. References Defranco, Agnes L., and Pender B. M. Noriega (2007) â€Å"Cost control in hospitality industry† McGraw Hill: Mason Miller, Jack E., and David V. Pavesic (2007). Menu Pricing & Strategy. New York: John Wiley & Sons, Dittmer, Paul R., and Gerald G. Griffin (2009). Principles of Food, Beverage, and LaborCost Controls for Hotels and Restaurants. 6th ed. New York: John Wiley &Sons, Coltman, Michael M., and Martin G. Jagels. (2000) Hospitality Management Accounting. 7th ed. New York: John Wiley & Sons. Chaban, Joel. (2007) Practical Foodservice Spreadsheets With Lotus 1-2-3. New York: John Wiley & Sons,

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A Dolls House Nora - 1031 Words

Henrik Ibsens play A Dolls House is a play about a woman who is living a stereotypical life and she doesnt realize it. Nora has been forced into believing that she is happy acting as a child for Torvald until she realizes the men around her stunted her growth as a person. Noras husband was all about keeping up appearances and Nora fit right into his idea of what a wife should be. Nora soon realized that she wasnt an individual living with Torvald and she wanted more. She wanted to find out who she was. Women were supposed to be a good wife and mother by keeping the house clean, keeping the children happy and of course pleasing the husband as well. If a woman leaves her husband and children for any reason she will be an outcast†¦show more content†¦She now understands now that she is not her own person. Its great sin what you and papa did to me. Youre to blame that nothings become of me.(3.1.280) she is disappointed that she didnt do anything significant with her life and she blames her father and Torvald because they suppressed who she was as an individual. She figures out that she wasnt really happy at all she was just acting happy. How could she be happy when she automatically fell into the role that was made for her by Torvald and society? She has to find her own identity and to do this she must leave her husband and children. She loves he children but she must leave because now she has nothing to offer them. She can not teach them anything because she doesnt know anything her self. Nora doesnt love her husband because she doesnt know him all these years she been acting putting up a faà §ade without even knowing it. And Torvald was happy with the masks and fake marriage. In the start she didnt realize she had a self because of all the male dominance in her life. If she stays in this atmosphere then she wont be able to break our of the mold and find out who she is and become an independent woman. She decides to leave even though the consequences are harsh. She will become a social outcast but this is all for her own good and her kids well being as well. Works Cited Ibsen,Show MoreRelated A Dolls House: Nora Essay1401 Words   |  6 PagesIbsen’s play A Doll’s House, the personality of the protagonist Nora Helmer is developed and revealed through her interactions and conversations with the other characters in the play, including Mrs. Linde, Nils Krogstad, Dr. Rank and Ann-Marie. Ibsen also uses certain dramatic and literary techniques and styles, such as irony, juxtaposition and parallelism to further reveal interesting aspects of Nora’s personality. Mrs. Linde provides and interesting juxtaposition to Nora, while Krogstad initiallyRead More A Dolls House: Nora Essay964 Words   |  4 PagesAN  ANALYSIS  OF  NORA, THE MEN IN HER LIFE, AND  HER  NAVIGATATION  TO INDEPENDENCE nbsp;nbsp;nbsp;nbsp;nbsp;The  play,  A  Doll  House,  written  by  Henrik  Ibsen  in  1879,  is  considered  a   landmark  in  drama  for  its  portrayal  of  realistic  people,  places,  and  situations.  Ibsen   confines  his  story  to  the  middle  class.  He  writes  of  a  society  that  is limited  not only  by  its  means  of  livelihood  but  also  its  outlook.  Ibsen  portrays  his characters    as  preoccupied  with  work  and  money, showing a reductionRead MoreA Doll House, NORA comparison1767 Words   |  8 PagesIt is fascinating how a writer s personal beliefs, upbringing, and era can dramatically change a characters persona. One such character is Nora Helmer from a play called A Doll s House. A Doll s house was originally written in 1879 by Henrik Ibsen. Henrik Ibsen was born in 1828 in Skien, Norway. Ibsen portrays Nora as a person with very low self esteem, untrustworthy, and self absorbed. During Ibsen s era women where subservient and listen to what they are told by the dominant man in theirRead MoreExtended Metaphors Of Nora As A Doll In Torvalds House1101 Words   |  5 PagesIbsen created an extended metaphor of Nora as a doll in Torvald’s dollhouse to illustrate her confinement. As the title of the play implied, Nora was trapped as a doll in the house of her husband Torvald; Nora lived to please him as a doll exists to please a young child. He treated her like a doll by making her dress up: â€Å"are you trying on the dress?† (Ibsen 90). Controlling what she wore was only one way Torvald dictated Nora’s life. Nora, at first, lived to please him; her dream was â€Å"To know [sheRead MoreAnalysis Of Nora s A Doll s House 1154 Words   |  5 Pagesharsh truth to his wife, Nora, she immediately closes the door to her marriage and family. In A Doll’s House, we find Nora rebelling against her husband Torvald and the institution of marriage due to the secrets that Nora kept from her husband for his sake, because she realizes her marriage was nothing but a false devotion for one another, and because she faces a reality that now is time for her to discover her own path in life and examine some of her newfound ambitions. Nora plays the part of theRead MoreNora Helmer s A Doll s House2548 Words   |  11 Pageswhile someone else is trying to rewrite yours? Although Nora Helmer is a part of Torvald’s dollhouse she begins to realize that she has given up her desires, ambition, and dignity just to play the role in his life. When the door slams at the end of â€Å"A Doll’s House† by Henry Ibsen, No one would not believe the woman walking out of her house is the same one who appeared at the beginning of the play. The main character in this play is Nora. Nora goes through a complete transformation, changing from aRead MoreA Doll s House : Individual Freedom Of Nora2227 Words   |  9 PagesA Doll’s House: Individual freedom of Nora Individual freedom is a fundamental theme of Henrik Ibsen’s A Doll’s House. Through the character of Nora Ibsen shows the necessity of individual freedom. Without it one can’t flourish oneself and establish oneself as equal partner with other (Nora – Helmer relationship). The protagonist, Nora always wants to be an independent person. Though she got her success, she paid a good price for herself liberty. 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Just like Stasz Clarice writes â€Å"Society, particularly through social class, structures men and women alike to be insensitive and inhumane.† Nora Helmer is apparently happily married to Torvald, he is a lawyer who is about to be promoted to a management position. They have three smallRead MoreComparing Creon And Nora From A Doll s House855 Words   |  4 PagesJocasta and Nora In ancient times and even in the twenty century women were diminished and discriminated; therefore; they always had to follow what their men said. Women would not have a credit card or even have the chance to take a loan without the consent of their husband. They had to be careful of things that could affect their image if they were from a high status. Sometimes women had to keep some things from their husbands, so they would not lose their husband’s trust. The crisis that Jocasta

Where Liberty Meets Justice Essay - 1054 Words

America was the hope of freedom. From the time Thomas Jefferson penned the unanimous Declaration of the thirteen united States of America, the nation has provided to its citizens absolute rights to be honored by the government and the people. When the Bill of Rights was ratified in 1791, Americans could boast a document endowing them the freedom to exercise their religious beliefs outside of the government’s control. America is still the hope of freedom, but it remains for many just that, a hope. They have not effectually realized the full scope of freedom that so many Christians enjoy in the United States, as Americans often guard their freedom at the expense of countless other ideals, including infringement on others’ rightful†¦show more content†¦Students should not feel required to participate in religious traditions to which they do not accede. Some will argue that as long as school prayer is optional, it does not violate anyone’s rights. Howe ver, Michael J. Davis, Centennial Teaching Professor of Law at The University of Kansas School of Law, presents an account of the Court’s decision in Lee v. Weisman, against a school district allowing religious volunteers to offer non-denominational prayers, in which the Court declared the unconstitutionality of psychological coercion based on the attendance requirement, combined with the lack of options for students who did not desire to participate, or be considered as participating (37). If a Jewish student chooses to abstain from eating pork, the school cafeteria is not required to pull pork off the menu, but rather it is that student’s individual right to chose not to select the pork meal. No one is going to force the student to eat a meal that violates his beliefs, no one is going to be required to adapt to the student’s beliefs, and no attention is drawn to the student’s personal faith-based decision. 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The Use of Imagery In A Specific Sport Free Essays

The term imagery means ‘mental pictures’. It is where an athlete mentally visualises pictures in their mind in order to complete a set routine. Mental rehearsal is a learned skill, which takes considerable time and dedication to develop fully. We will write a custom essay sample on The Use of Imagery In A Specific Sport or any similar topic only for you Order Now One cannot just decide to ‘have a go’ and expect immediate results. Mental practice demands a relaxed state of mind and this itself demands control and practice. Learning how to rehearse comes about through practice and evaluation. The problem with any kind of conscious mental activity is that the mind is very limited in the amount of information it can handle at any time. Imagery is an experience or situation from memory; it is kind of like creating your own ‘instant replay’ in your mind. One thing to remember is that imagery is not ‘day dreaming’ about the great things you would like to do. It is a specific psychological method that can be used to improve your performance. Mental rehearsal is best thought of as an adjunct to physical practice. It may be particularly valuable aid at times during injury or at other times when not practicing. For learners, it is probably most effective just prior to performance. Imagery should never take the place of physical practice, but should be used in combination with it. Either before you get to practice, or in the changing room before you go out to start your warm up, it can be useful to go over the drills, techniques and moves that you are likely to be rehearsing. After practice the feel of the movements involved in the techniques and moves that you practiced will be fresh in your memory, so it should be easier to re-create a clear image of the movements. This will help to cement that image in your mind so that it will be easier to recall during the next practice etc. Even during breaks of play in a game, there is time to create a quick, vivid image of what you should do at the next set piece. You can also practice imagery at any time of day. Grant Fox, New Zealand’s most prolific points scorer in internationals, who was a strong advocate of the use of imagery in helping his goal-kicking performance. Another example is the skier Jean Claude Killy used it to ‘run every slalom in his mind’ just before sleeping the night prior to a competition. Top performers in many sports – both team and individual – spend time thinking about their performance and testify to the value of mental rehearsal. Grant Fox, of New Zealand rugby said ‘mental rehearsal before and during the game has helped me enormously to concentrate, to focus my attention on the job at hand’ this would be a positive aspect of imagery. Where as learners who cannot create clear images in their heads cannot recall and often perform worse as the image is wrong in their head. Imagery is successful if it used right. The golfer Jack Nicklaus said ‘I never hit a shot, not even in practice, without having a very sharp image, in-focus picture in my head. It’s like a colour movie. First I ‘see’ the ball where I want it to finish, nice and white and sitting high up on the green grass. Then the scene quickly changes I ‘see’ the ball going there: its path, trajectory and shape, even its behaviour on landing. Then there is a sort of fade-out and the next scene shows me making the kind of swing that will turn the previous images into reality. How to cite The Use of Imagery In A Specific Sport, Papers