Strategic Plan SWOTT Analysis - 2129 Words

Strategic Plan, Part II: SWOTT Analysis BUS/475 – Integrated Business Topics February 10th, 2014 Ryan Simpson Destination Fitness is a health club designed for the transportation industry specifically over the road drivers. Destination Fitness provides its clientele with a unique variety of fitness options, tools, and techniques that will allow each customer to build a fitness plan that meets their needs. The services that Destination Fitness will provide are a wide variety of fitness equipment, personnel trainers on staff, 24 hour access, health food restaurant that provide a wide variety of food, dieticians that will assist customers in creating healthy meal plans, environment free of gym intimidation, and†¦show more content†¦Destination Fitness, like most new businesses, will face a variety of economic issues. Whether it’s from internal weaknesses of the organization or external threats to the company, the organization must be prepared to overcome these obstacles. One of the biggest external threats to the economic success of Destination Fitness it the economy itself. A lthough the economy is steadily recovering from the recession, disposable income still comes at a premium for many people. In order to convince customers to become members they must, first and foremost, make it financially attractive to them. Keeping membership costs low will entice new customers through the door. After that it is up to the staff to make customers realize that their biggest investment should be to invest in their own health and well being. Another threat that Destination Fitness faces is the time constraints many drivers have. In order to meet there deadlines drivers have little time other than to sleep. In order to combat this, programs that are offered must utilize time efficiently and be able to bring results within strict time limits. This will also allow the trainers to assist more people and really give the customers the sense that Destination Fitness truly cares about their health, happiness, and livelihood. Legal/Regulatory It will be essentia l for Destination Fitness to determine the legal structure ofShow MoreRelatedStrategic Plan, Part Ii: Swott Analysis1393 Words   |  6 PagesStrategic Plan, Part II: SWOTT Analysis Tahitia G. Brown BUS/475-Integrated Business Topics April 18, 2012 Virginia A. Carter Strategic Plan, Part II: SWOTT Analysis Manning Solutions opened their doors to customers in the fall of 2012, in Tampa Florida. Its purpose is to aid small companies, whose budgets do not allow them to obligate revenue to staff their own human resources department. 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Analysis Of Goethe s Faust - 1410 Words

In the catastrophic play, Goethe’s Faust, Johann Wolfgang von Goethe is a product of German literature and is said to be one of the greatest Western literature epic poems in history. This play comes from legends that have been spread throughout Europe during the sixteenth century. Many individuals affirm that the main character Faust really existed but this play is still fictional. Faust was an alchemist and was a living magician. In other fictional works of art, Faust has sold his soul to the devil. However, in â€Å"Goethe’s Faust,† is different because it goes more in depth with literary themes. Some of these themes consist of politics, culture, philosophy, and most importantly religion. In this particular play, Faust struggles with being mentally stable and being corrupted by the devil. Faust is an extremely intelligent man who feels as if he has surpassed the limitations of knowledge and learning. He feels incomplete and yearns for a meaningful life. Faust believes that the only way for him to discover his purpose and find genuine happiness is by seeking answers through the universe and nature. In this play, we see the how the Devil constantly tries to influence Faust and how his actions affect other characters in this fictional tale. Faust is filled with doubtfulness and that leads him to follow the instructions of the Devil. In the first scene of â€Å"Goethe Faust,† there is a discussion in Heaven between the Lord, servants and the devil. The servant’s names are Gabriel,Show MoreRelatedThe Leid in the Romantic Era1415 Words   |  6 Pagessongs define German lied and exemplify the height of romantic lyricism. Schubert’s success with lied began with his masterpiece, Gretchen im Spinnrade. Written in the early romantic era, the year 1814. It is based on a text by Johann Wolfgang von Goethe, a poet whose works would become the most associated with the romantic music of the era due in part to Schubert’s well loved settings. It was Schubert’s first successful foray into lied. Indeed, this was his 30th vocal and piano pairing and it wasRead MoreSatan, Mephisto, Lucifer, And The Devil2058 Words   |  9 PagesHenry VIII. Henry once a part of the holy Roman Catholic Church defies them by splitting away and divorcing his wife, now viewed as a ruler who has fallen from grace. In Goethe’s Faust, Parts 1 and 2, the devil is called Mephistopheles, or Mephisto. Parts 1 and 2 were both written in 1802 and 1832 respectively. Goethe lived in what I am going to call 19th century â€Å"Germany†, because Germany didn’t exist until 1871 but it was the area where Germany was founded. 19th Century â€Å"Germany† consisted ofRead More Character Analysis of Wolfgang von Goethes The Sorrows of Young Werther1929 Words   |  8 Pages Character Analysis of Wolfgang von Goethes The Sorrows of Young Werther The purpose of this papers it to give general information about the author, Wolfgang von Goethe, and introduce as well as analyze the main character of one of his most influential works: The Sorrows of Young Werther. The protagonist of this series of confessional letters, Werther, is in fact a tragic figure who committed suicide as a result of his loneliness and critical approach to society, as well as his obsession forRead MoreThe Importance of Philosophy to Engineering8110 Words   |  33 Pagesthesis of the present paper is that, common presumptions to the contrary, philosophy is centrally important to engineering. When engineers and engineering students - not to mention those who make use of engineering services - dismiss philosophical analysis and reflection as marginal to the practice of engineering, they are mistaken on at least two counts: historical and professional. It is also the case, I would argue, that engineering is important to philosophy - and that philosophers have made woefullyRead MoreEssay on The Gothic Genre and What it Entails6177 Words   |  25 Pagesshared the same motifs. The best Gothic texts are not necessarily subversive but do all address some form of socio-political division. There is a cogent body of criticism claiming Frankenstein as a radical text and an equally cogent analysis that posits it in a conservative pigeonhole, especially plausible considering Mrs Shelleys eventual distaste for nineteenth century radicalism. Davenport-Hines quotes her as writing, I have no wish to ally myself to the radical - theyRead MoreThe Evil of Politics and the Ethics of Evil10364 Words   |  42 PagesThe Evil of Politics and the Ethics of Evil Author(s): Hans J. Morgenthau Source: Ethics, Vol. 56, No. 1 (Oct., 1945), pp. 1-18 Published by: The University of Chicago Press Stable URL: http://www.jstor.org/stable/2988705 Accessed: 21/09/2010 06:43 Your use of the JSTOR archive indicates your acceptance of JSTORs Terms and Conditions of Use, available at http://www.jstor.org/page/info/about/policies/terms.jsp. JSTORs Terms and Conditions of Use provides, in part, that unless you have obtained priorRead Morewisdom,humor and faith19596 Words   |  79 Pages there is â€Å"a time to weep, and a time to laugh; a time to mourn, and a time to dance.† Enlightening comments on the relationship of humor to wisdom were once made by Reinhold Niebuhr (1892-1971), perhaps the twentieth-century’s most influential U. S. theologian (and a favorite thinker of President Obama). Although Niebuhr generally agreed that humor stresses the incongruous, he also, like Chesterton and Solomon, linked it with humility. Humor is a proof of the capacity of the self to gain a vantage

Report for My Vision Board for My Career Success-myassignmenthelp

Question: Write about theReport for My Vision Board for My Career Success. Answer: A vision board refers to a technique applied to assist in clarification, concentration, and maintenance of focus on a particular life goal. Essentially, the vision board is a collection of trinkets, sketches, and photographs that reflects the future dreams and goals of an individual. The concept of vision board is directly linked to collaging idea. However, it is applied to a specific are of the individuals life such as a successful career. Nonetheless, the limits of vision board are limitless. Currently, I work as a business executive for a medium sized company in Melbourne city. Also, I work part-time as a venture capital strategist. All these activities pose a significant challenge to my success both at a career and family level. My aim in life is to establish a successful career that will result in happiness and satisfaction in all aspects of my life. To help achieve all these, I have designed the following vision board to illuminate my career path. My Vision Analysis Main Themes in My Vision Board. The theme of career success forms the core theme of my vision board. Pursuing success can be compared to aiming to shoot a chain of moving targets. Each time one hits a given target, others pop up from a different direction. Just when one has attained a particular goal, one gets pressure to exert more efforts, earn more money, or even possess a new property. Examples and standards of achievement shifts constantly, while at the same time, the social and technological changes regularly to pose new challenges to concur. Professionals in various traditional positions found themselves under satisfied, overworked and totally vulnerable. Looking at my vision board, am reminded that true success should be able to give satisfaction in all other aspects of life such as being with a healthy family, friends, and community. A good number of individuals still think that career success requires an approach of the winner-takes-all. Their belief is constructed on the notion that success is determined by the amount of energy one puts in achieving a specific goal. The goal to be achieved may range from focusing on a particular job, becoming the best soccer fan in the community, or being a model husband in town. Nonetheless, no matter how humble a particular goal is, it cannot fully satisfy the complex desires and needs of an individual. As the vision board shows, true career success encompasses a lot. Luckily, success does not have to be viewed as a tug of war that is one-dimensional between happiness and achievement. Am looking forward to develop in the right direction, with my ideals of the good life for myself, my family, and my community. Over time, I have studied several high achievers who were able to realize that long-term success, provides a positive difference, and along the way enjoyed the process. Most successful individuals have attained their success since they had a wider understanding of what success encompasses. Kaleidoscope Image (Happiness, Significance, Achievement and Legacy Themes) The vision board encompasses a kaleidoscope (image at far left). Success strategy that is effective can be likened to Kaleidoscope. Kaleidoscope is a simple apparatus that is mechanical comprising of a mirror, tube, and lens that insulates different chambers. Every chamber supports glass pieces that continuously shifts upon the tubes movement. With my dream of a successful life, I try to envision a different type of kaleidoscope. This kind of kaleidoscope also comprises of four chambers. These four chambers are achievement, significance, happiness, and legacy with an addition of a brilliant glass pieces, aims that are sought of fulfilled. As time progress, this patter grows unique, richer and richer. In this context, success is all about pattern, movement, choice and structure that embraces distinct activities together. Just like a kaleidoscope, one has to hold this pattern against the light. Through, constant assessment of the image created in the four chamber, one can easily spot t he holes. The holes are the place that will need more consideration in my activities and be sure that I will interrupt other tasks to attend to those activities. Meanwhile, the remaining chips will be sufficient, but will not be enough for the rest of my life. After compiling my vision board, I realized that people who attain long-term success depend on kaleidoscope strategy in order to structure their ambitions. They are constantly creating new chips in each of the four chamber and selecting their actions with an aim that the image will show an attractive proportionality. Having deep satisfaction in the four categories gives these achievers extra strength, that they are unable to turn away from one category when the other one requires more attention. The satisfaction ensures that they do not walk away from a certain time until they are confident of its success. They hate the term that this is enough. They acknowledge the significance of establishing their own high standards for what they can term as enough and not laying low to the infinite lure of more. As an exhausted business capitalist, I need to understand that rising back my accomplishment aims is a section of the larger picture of development in the other categories, instead of paralyzing opportunity of loss and achieving nothing. This kaleidoscope vision will allow for cultivation of emotional relationship I desire to have with my family. This encourages me not to give up my desired achievement and readjust the amount of effects I put in that category. To attain this, I need to be more creative and versatile and exhibit more energy than I am now. Furthermore, as an executive managing a challenging product rollout dilemma in terms of temporary versus lasting achievement. I would perform better in re-structuring my challenges in terms of legacy: What type of platform would I be establishing for the prosperity of this product and that of forthcoming managers in the organization if I chose to distribute unsatisfactory products? Reflecting about the issue from this viewpoint helps in clarifying my priorities. Rather than feeling that way I decided to make a trade-off in a negative sense, even though I could still take a positive perspective of what required the most attention and what was worth my sacrifice. Self-Recreation Theme To attain career success, it is important for one to recreate him/herself. The recreation can be attained through practicing, training, and collection of feedback. This is shown in my vision by the image in bold about Creating yourself. The most important issue in my career development is improvement of my skills. The skills I decide to work on are the skills that I will require in building my future success, or are the necessary skills in my present training like writing skill and research skills. If only I could focus on the improvement of one to three specific skills before the end of this year, then do the same in every year of my training, then am confident that I will be well prepared for my future career. Establishing skill-development goals is like devising my own curriculum. In a class, an educator determines what material to be covered, offers training, allows the students to practice the course, and then examines their learning skills and ability through examination. In the same manner, for every skill that I intend to improve, I establish SMART (Specific, Measurable, Achievable, Realistic, and Timely) goals for that skill. I determine how to be trained, make sure I practice the skill and ensure I obtain feedback. For instance, for me to achieve my desire of becoming a more attractive business executive, I have to go to a workshop that teaches how one can become a business leader that is strong. In order to enhance this skill development, I will have to put the techniques in practice through giving talks to students and even people, holding seminars, presenting at conferences and group meeting. Afterwards, I can obtain feedback from trustworthy colleagues or anyone who will be ava ilable and willing to provide the feedback. Conclusion and Comments on activity Pursuing success can be compared to aiming to shoot a chain of moving targets. To attain career success, it is important for one to recreate him/herself. The recreation can be attained through practicing, training, and collection of feedback. Success strategy that is effective can be likened to Kaleidoscope. This kind of kaleidoscope comprises of four chambers. These four chambers are achievement, significance, happiness, and legacy with an addition of a brilliant glass pieces. After compiling my vision board, I realized that people who attain long-term success depend on kaleidoscope strategy in order to structure their ambitions. They are constantly creating new chips in each of the four chamber and selecting their actions with an aim that the image will show an attractive proportionality.

Food Handling Guidelines in Hospital Based Care

Question: Discuss about the Food Handling Guidelines in Hospital Based Care. Answer: Introduction: Responsible for making sure that the food they are serving, meets all the levels of safety. From the levels of production, processing, storage as well as preparation, food handlers are responsible for every steps of the process (Lopez et al., 2013). When a person falls sick in a hospital due to the food consumed over there, the cardinal principle of hospital care stands challenged, after all hospitals are supposed to ensure that no harm befalls on the patient. Hospital Associated Infections (HAI) has been the main reason why most of the times people fall sick during their stay in the hospital (Porsbol, Jensen Norung, 2013). Along with invasive procedures, immuno compromised states, patients on ventilators or catheters; the food, which is being consumed at the hospitals, is also responsible for patients in contracting HAI. In this essay, evidence based research has been carried out where the topic, food handling guidelines in hospitals, has been explored. The spread of the infection through the pathogens in the hospital context has been focused by carrying out evidence-based research. The quality control and safety of the patients and staff has been considered and a comparative study has been carried out. The comparison has been drawn between the food handling guidelines modeled in New Zealand against the rest of the world. Spread of Infection while Handling Food in Hospitals The main organisms causing foodborne diseases especially in a hospital are Salmonella, Campylobacter, Escherichia coli, Listeria monocytogenes, Yersinia, Campylobacter, Toxoplasma gondii, STEC (Shiga- toxin producing E. coli), Giardia intestinalis, Norovirus, Cryptosporidium (Kadariya, Smith Thapaliya, 2014). The evidence-based studies which has explanation of the spread of the infection has been given below. Most of the studies are within the evidence levels III-VII. Since they are not very high on the list of level of evidence therefore it can be assumed that there is little information available on this particular aspect. Mostly, the outbreaks are hardly ever reported and recorded by the hospital authorities. Belliot et al., (2014) had carried a study on the food borne pathogen Norovirus causing gastroenteritis. The study was a Level IV evidence based research where the results were obtained from a cohort study sample. This particular paper has been chosen because the study deals with norovirus and its role in causing gastroenteritis among patients in the hospital. Being a causative organism for HAI, this evidence was chosen. In this study prevalence of the disease in a health care system was analyzed which showed that unhygienic conditions while serving food has been the reason for immune compromised patients at the hospitals to have contracted the disease. Patients who have undergone transplantation procedures in organs such as intestine, heart, kidney, liver, pancreas, are susceptible in contracting the infection by the Norovirus. The virus not only contaminates food, but if the food handlers are not careful, the virus can contaminate even water. From the aspect of New Zealand, the gov ernment for patients infected with Norovirus has spent a hefty sum of $3 million. The pathogen affects the staff as well as the patients and can only be curbed by practicing hygienic standards while handling food. Bitler et al. (2013)(Level III) and Trivedi et al. (2012)(Level III) have made similar reports. Pinto et al. (2015) had carried a study of a hospital food in Brazil and had found out with the help of the microbiological assay that the food samples were contaminated with traces of Pseudomonas sp. The study was a Level VI evidence based study where evidences were collected from a qualitative study. The food samples were tested for Staphylococcus, Salmonella and Listeria too. The patients who are the participants of Enteral Nutrition Therapy (ENT) were susceptible to microbial contamination of food. The food is mostly rich in macro and micronutrients for the patients who are deficient in nutrition and this allows the microorganisms to thrive and increases the risk of HAI. The study revealed that it is not possible to test the presence of the microbial contamination before consumption because the food ha to be consumed soon. Stewardson et al. (2014) had carried a study where he had assessed the contamination of hospital food by Extended-spectrum -lactamase (ESBL) producing Enterobacteriaceae (ESBL-PE). The study was a Level VI evidence based study where evidences were collected from a qualitative study. Catering services, that provide their services to the hospitals in Geneva, has been found to use poultry, which has been contaminated with ESBL-PE along with -lactamase residue. The staff who had consumed the same food was found to be affected by it. It was later determined that the administration of antibiotics to the poultry has resulted into such a situation. Lee Greig (2013) had carried out a study where they had reviewed the Salmonella outbreaks from the nosocomial aspects in the hospital. Contaminated food was identified to one of the several reasons responsible for causing the outbreak. The study was a Level V evidence based study as the data that were collected were of systematic reviews, which had carried out a qualitative analysis. The study found out that the pathogen was infecting the patients through food. The source was identified as raw and uncooked foods such as eggs and other animal products. The food borne Salmonella outbreaks can only be stopped by practicing safe and hygienic cooking at the kitchen in the hospitals. MMWR (CDC Morbidity and Mortality Weekly Report) (2012) presented a report where a State Psychiatric Hospital in Lousiana had faced an outbreak of food borne infection by the pathogen Clostridium perfringens. The report can be classified as Level VII evidence based study where an expert committee, such as CDC (Center for Disease Control and Prevention), has presented the report. The food served to the patients was found to be the main reason of infection. It was noted that the meat that was served to the patient was not properly cooked and was served as ingredient for cold chicken sandwich and salad. The hospital appeared to have violated the sanitary code of the Lousiana state. Quality and Safety of the Patients and Staff: Recommendations Quality and safety of the patients and staff can be ensured by practicing safety measures to curb the spread of the food borne diseases at the hospitals. The following steps can be followed in order to ensure quality control and safety, were given by the Australian Food Safety Information Council (2014), such as, training the hospital staff to maintain a clean and safe environment, promote awareness in regard to HAI, staff health should be monitored; waste disposal at the hospital should be also monitored, sterility should be on top of the priority list in every aspect of hospital care to prevent food borne outbreak at the hospital (Mullan et al., 2016). Care should also be taken that the foods are being cooked properly in order to reduce the chances of cross-contamination. The food should also be maintained at a proper temperature in order to prevent microbial growth. In respect to evidence based study, Abdul-Mutalib et al. (2012)(Level IV) carried out a study, which pointed out the importance of maintaining personal hygiene in respect to the food handlers. Along with the patients, they are also exposed to the food borne pathogens. Most of the times, the food handlers are the vectors for the pathogens and therefore, practices like wearing clean and sterile gloves while handling food items, wearing clean clothes, not wearing accessories and using clean utensils, are important in order to prevent the micro organisms from multiplying and causing infection. Fox Friefeld (2012)(Level VI) have carried out a review on neutropenic diet as a novel move towards reducing chances on HAI. Neutropenic diet refers to a diet especially designed for the cancer patient where there is a limitation is levied on the content of the diet. The measure was imposed to reduce the chances of the cancer patients from contracting gastro intestinal tract related pathogens. For cancer patients who are already undergoing chemotherapy, has their immunity challenged. Due to this, they are fall prey to the disease causing pathogens easily giving them a bout of HAI. Therefore, they are given a neutropenic diet, which is also known as sterile diet or low bacteria diet or low microbial diet. Oludare et al. (2016)(Level III) has pointed the necessity for maintain food safety at the hospitals and went onto stating the guidelines the food handlers should take into accord so the patient do not develop a bout of HAI. They have stated that while cooking the raw and the fresh food should be prepared separately. Once defrosted, the food item should never be frozen back. The food handlers should wear masks and gloves while preparing or serving food. In short, the HACCP (Hazard Analysis and Critical Control Points) guidelines should be maintained in order to meet the standards of food safety. Castle et al. (2014)(Level III) and Jevsnik et al. (2013)(Level IV) have carried out similar studies. Lee Greig (2013)(Level V) have stated in their work how food and safety hygiene can be maintained in the hospitals to prevent the patients from developing an infection by consuming contaminated food. They have stressed on how the food handlers should maintain personal hygiene while preparing or packing the food. They should not smoke in the kitchen or the serving area. The food handlers should be completely a different set of people hired by the hospital officials. The lesser contact they have with the patient the better. In this way, the safety of the food handlers also remains intact. There equipments should be clean at all times in which the food is prepared or served. Care should be taken that sink where the utensils and containers are being washed is clean too. It is necessary that the food handlers should always the monitor the temperature of the food that they are cooking and follow the HACCP guidelines at all times. Kadariya, Tara Thapaliya (2014) (Level VI), has highlighted the potential risk the enterotoxins of the pathogens causing food borne diseases poses. Lack of proper storage conditions of certain food items leads to the production of the toxins in the food. These foods can also lead to life threatening conditions if not taken proper care. Both the patients as well as the food handler are at risk from it. Martins, Hogg Otero (2012)(Level IV) have worked on food handling by a catering company that is responsible for delivering food to the hospitals in Portugal. They have outlined the issues related to the food handlers, which results into contamination of the food. Verhoef et al. (2013)(Level V) had carried out a similar study and found out the reasons of contamination of food with Norovirus. Difference and Similarities in Guidelines from New Zealand and Global Aspect The Food Safety Standards 3.2.2, which is part of the Food Standards Australia New Zealand (FSANZ), outlines the safety-based practices and general requirements while handling food. It has a lot of similarity with the food handling guidelines as stated by WHO (World Health Organization). Both the standards concentrate on the design and construction of the premises which is responsible for the preparation of the food as well as for storage of food. Both the standards agree that the food service facilities as well as the food handlers should be trained and equipped with information related to food hygiene and the transmission of pathogens through food. The standards also aim at carrying out surveys on based on random trials to determine how far the handlers are following the guidelines. The standards also outline that the foods should be properly refrigerated and cooked properly and then stored in clean vessels in order to prevent microbial contamination. Conclusion As a concluding remark, it has been noted from the evidence-based study that food borne diseases is quite nagging and it is affecting a large number of people. However, most of the times, these outbreaks at the hospitals are not recorded. Worse, the reason for the outbreak is never analyzed. It has to be curbed and it can only take place when the hospital staffs are strictly following the food handling guidelines that has been outlined by the Ministry of Health, New Zealand. The expense of treating patients at the hospitals due to HAI is huge and it has been shooting ever since. This is affecting the economy of the nation as a whole. To save those revenues that are lost only to treat patients affected by HAI, the hospital officials are becoming stringent in their ways of providing treatment and care to the patients. Awareness is being raised among the staffs that are directly responsible in preparing and handling of the food in the hospitals. Not just in New Zealand alone, but also o n a global scale, standards need to be improved in food handling in hospitals. The mortality rate along with the morbidity rate has to be managed by safeguarding the patients from contracting food borne diseases. References: Abdul-Mutalib, N. A., Abdul-Rashid, M. F., Mustafa, S., Amin-Nordin, S., Hamat, R. A., Osman, M. (2012). Knowledge, attitude and practices regarding food hygiene and sanitation of food handlers in Kuala Pilah, Malaysia.Food Control,27(2), 289-293. Australian Food Safety Information Council. (2014). Retrieved on 11th November, 2016. https://foodsafety.asn.au/ Belliot, G., Lopman, B. 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(2013). Food safety knowledge and practices among elderly in Slovenia.Food control,31(2), 284-290. Kadariya, J., Smith, T. C., Thapaliya, D. (2014). Staphylococcus aureus and staphylococcal food-borne disease: an ongoing challenge in public health.BioMed research international,2014. Lee, M. B., Greig, J. D. (2013). A review of nosocomial Salmonella outbreaks: infection control interventions found effective.Public health,127(3), 199-206. Lopez, L., Carey-Smith, G., Lim, E., Cressey, P., Pirie, R. (2013). Annual Report Concerning Foodborne Disease in New Zealand. Management of Food Safety in Hospital and Health Service Facilities. Department of Health. Retrieved on 11th November. https://www.health.qld.gov.au/directives/docs/att/qh-hsdatt-028-1-1.pdf Martins, R. B., Hogg, T., Otero, J. G. (2012). Food handlers knowledge on food hygiene: The case of a catering company in Portugal.Food Control,23(1), 184-190. Mullan, B., Allom, V., Sainsbury, K., Monds, L. A. (2015). 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