The Budget Making Of The Cbo - 1450 Words

If the CBO really matters, it is due to the fact that honest numbers matter. If its numbers are credible, that is because a culture has developed where honesty is valued and where it does actually make a difference. The CBO was created out of controversy between the executive and legislative branches. There was a lack of fiscal responsibility on the side of congress. Budget making by a committee was then a way to confront resource scarcity face on. This was a way for the congress to also check the executive branch in the budget making process. On February 25, 1975, Alice Rivlin was sworn in as director of CBO. This was the official beginning of the CBO. She was basically a staff of one. The only other employees were the staffers of the†¦show more content†¦One thing all economists do agree on is that income and revenues to spend on resources are scarce. Using particular economic resources for one purpose makes it so that they are not available for another. This may seem like a logical standpoint, but it is one aspect of having scarce resources effecting public policy. Businesses and individuals alike understand the danger o scarce resources and revenues. In terms of individuals, the choice is between consumption and investment whereas for a business it is between capital gains and labor. The public sector has to, for instance, choose between what is done with taxes and spending. Some revenues will need to be raised in order to finance the government, but the real question comes from where those funds come from. The way the government or public sector deals with this is through the type of decision-making that takes place though budgetary processes conducted by the CBO. There is a lot more to all of this than just politics. There is a difference between making trade-offs for uses of funds than for those policies to change decisions. For instance, the government could say that it has two goals in terms of policy. They two policies are providing health ca re for everyone and providing enough defense capacity to be able to fight two wars at the same time. The real costs of these endeavors have to come into perspective. The classic way of looking at this dilemma is the guns versus butter model.

Reflection Paper - 1562 Words

Reflection Paper #1 Rhonda Carter Theology 104-D11 LOU April 15, 2013 I. Introduction This paper will be written to discuss the two topics I have chosen to write about for my first reflection paper. The topics I chose are spiritual gifts and love. When you start to think about it, these two things go together. If a person uses their spiritual gifts for the right reasons they will be doing it out of love for God. A lot of people these days do not use their spiritual gifts to edify God or to show the love of God to others. They are only looking for the praise of others to build their own self-worth. II. Part One: Spiritual Gifts a. Theological Definition A spiritual gift is a divine gift†¦show more content†¦c. Practical application As a believer in Christ grows they become more aware of the gifts that they may have been given by the Holy Spirit. It is up to us to use the gifts for the right reasons. We are to allow God to work through us to edify the body of Christ. I see a lot of so called Christians these days using what is supposed to be a spiritual gift to use for ministry of the local church using them for self-edification. They are looking to see how much praise they can get instead of how much pleasure God will get through their service. We as believers need to be able to discern between what a spiritual gift is and what virtue is. A spiritual gift is related to the ministry of Christ and a virtue is related to our character. It is very easy for someone to blur the line between two and get confused. Our spiritual gifts are not the same for everyone, where all who believe should show the fruit of the spirit. To some believers the Holy Spirit gives the gift of serving, teaching, administration, and so on. But in the end it is not what spiritual gift we have but how we use it; this is what makes the difference between edifying the body of Christ or oneself. III. Part Two: Love a. 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Evaluating of the Menu Kong’s Kitchen

Question: Discuss about the Evaluating of the Menu Kongs Kitchen. Answer: Evaluation of the menu (part 3) In the assignment, I aim to reflect on the food menu of a specific Chinese restaurant, Kongs Kitchen at Adelaide in South Australia. In order to evaluate the restaurants menu, I have considered certain measures like aesthetic factors, sustainability, management decisions and onsite food service menu planning. The Kongs Kitchen at Adelaide in South Australia is noted for scrumptious palette of Chinese foods. The restaurant is popular for authentic Chinese dishes like Chinese Chefs special, Cold Dishes, Stir-Fried and Steamed dishes. Speaking briefly, Kongs Kitchen is an embodiment of mini China in Australia (Kong's Kitchen, 2017). Chefs Special The Chefs Special includes a delectable mini spicy hotpot that is mainly essential for dinner. The Mini Spicy Hotpot contains exotic ingredients like sliced pork belly, beef, chicken giblet, sliced beef, fish tafu, fish balls, seafood sticks, beef tripe, kongfu potato, cauliflower, needle mushroom, cabbage, bok choy, tofu, wide vermicelli, black fungus and cucumber. The mini spicy hotpot is accompanied by sesamine oil or dry chilli powder. As far as the aesthetic factors are concerned, the mini spicy hotpot is a delectable mix of exotic ingredients that give a consistent mould to the dish. The cabbage, wide vermicelli, black fungus, cucumber, cauliflower and other magnificent ingredients give a nice veggie touch to the dish. At the same time, beef slices, chicken giblet and needle mushroom give a consistent shape to the dishes. The Kongs Kitchen restaurant uses specific spices and condiments like sesamine oil and dry chilli powder that give an extravagant look to the particular dish (Altinay et al., 2015). There are three variants of menus such as static, single use and cycle. As far as Chefs Special is concerned, it falls under a cycle segment. The cycle menu is defined as an array of menus that provide varied items each day on a weekly or monthly basis. The Chefs Special of Kongs Kitchen comes under the cycle section. The chefs special is not always the same every day (Walker, 2016). In the above section, I have evaluated the mini spicy hotpot that falls under the category of Chefs Special, Kongs Kitchen at Adelaide in South Australia. As far as my pyramid is concerned, the mini spicy hotpot of Chefs Special does not fit the bill. The meal is nutritious and very delectable. However, the meal does not contain composite nutrients such as fruits, whole grains and dairy products. The mini spicy hotpot is a blend of inclusive and exclusive dish. It contains protein-rich vegetables that stimulate the taste buds of the food lovers. As far as the sustainability factor is concerned, the mini spicy hotpot sets a wonderful paradigm. In order to produce the dish, the chef uses locally grown vegetables like cauliflower, cabbage, cucumber and potatoes. With these vegetables, they make bok choy salad. At the same time, they use other seasoned items like vermicelli and black fungus to bring stability in the dish. The chef also uses fresh chicken, beef slices and fish gathered from the nearby markets (Calhoun Douglas, 2015). With the help of these ingredients, the chef maintains sustainability in the specific dish. Vegetables and Soups This segment mainly contains appetizers that soothe the taste buds before a heavy supper. Spicy and sour shredded potatoes and stir-fried cabbage with vinegar are the main highlights of this section. In this segment, Vegetables and Soups menu is largely static, inasmuch the same items are offered every day. This menu can be the speciality of the Kongs Kitchen. The Chinese restaurants like Kongs Kitchen are popular for these kinds of appetizers and heavy Asian meals. At the same time, the static menu has been the set thing for many restaurants. As far as aesthetic factors are concerned, the dishes those fall under the category of Vegetables and Soups maintain these factors. The dishes have flavour, consistency and brilliant texture. The Chinese restaurants have dishes that manifest extravagant texture, consistency and rich flavour (Calhoun Douglas, 2015). As far as sustainability is concerned, the dishes those fall under the category of Vegetables and Soups have composite elements. The dishes are prepared with the help of locally-grown vegetables like potatoes, cabbages, lettuce and vermicelli. In addition, some exotic herbs have been used while preparing the appetizers. Chinese cabbage and red chillies are the seasoned food, as they are cultivated during winter. Kongs Kitchen does not use processed food or any harmful chemicals. Vinegar and soya sauce are used in preparing the appetizers, which are not detrimental to health (Kong's Kitchen, 2017). The section Vegetables and Soups replaces meat with fresh and exotic vegetables that are healthy and nutritious for people of all ages. Rice and Snacks The Kongs Kitchen has a segment Rice and Snacks that includes many scrumptious dishes like Kongs braised pork rice, fried rice with eggs and shrimps, fried rice with fish and black beans. The snack section contains vinegar and chilly chips, stir-fried pork, cold spicy chicken and deep-fried meat and vegetables (Kong's Kitchen, 2017). It is indispensable to analyze the section with the help of various factors like types of menus, aesthetic factors and sustainability factors. In this segment, Rice and Snacks is the reflection of static menu. The reason is this section is the characteristic of many speciality restaurants. The Chinese Kongs Kitchen is not an exception in this regard. As far as the aesthetic factors are concerned, these dishes have all the necessary aesthetic elements. The dishes prepared under the category of Rice and Snacks maintain rich flavour, consistency and shape (Bartkus et al., 2016). The Kongs Kitchen uses fresh and leafy vegetable, exotic herbs, smoked spices and fresh meat that give a nice mould to the dishes. Therefore, these dishes have all the composite factors like richness, consistency, flavour and texture that make the section an excellent one. As far as the sustainability factors are concerned, the dishes those prepared under the category of Rice and Snacks maintain the sustainability aspect. These dishes are prepared with the help of locally grown vegetables like leafy cabbage, pickled vegetables, black beans, juicy tomatoes and red chillies. These vegetables are locally grown items and are mostly seasoned items (Kong's Kitchen, 2017). In this section, sustainable sea foods like shrimps and exotic sea fishes are baked and presented. At the same time, pork and chicken are used in this category. This section mainly contains chicken and pork items. Summary of findings In this segment, Management Decision is given much priority for all the restaurants. Therefore, the Chinese restaurant Kongs Kitchen is not an exception in this regard. The management decisions encapsulate food cost, production capabilities, and types of services and availability of foods (Mok et al., 2013). The food cost is within the reach of the target customers. The school and college going students are the target customers of Kongs Kitchen, which is a speciality Chinese restaurant at Adelaide in South Australia. For instance, the dishes those prepared under the section of Rice and Snacks range between $8 and $10. Therefore, these dishes are pocket friendly for the customers. The Kongs Kitchen has plenty of resources both in terms of man-labour and machine (Kong's Kitchen, 2017). At the same time, there is no dearth of exotic and fresh vegetables, meat, chicken and pork. At the same time, they have the arrangements for cold drinks and beverages like ice tea (Kong's Kitchen, 2017) . Therefore, the production capabilities and types of foods are the essential factors in this segment. Conclusion and Recommendation Kongs Kitchen is a Chinese speciality restaurant. It is a nice take-away, fast Chinese eatery that serves pocket-friendly dishes. The service of the restaurant is standard and they love to serve people of all generations and communities. However, the students are the target customers of this restaurant. This food chain serves quality food with a low pocket pinch. It is recommended that the restaurant upgrades some of the sections like Vegetables and Soups, Rice and Snacks in the coming time. It is advisable for them to include some other lip-smacking dishes to attract the students to the hilt. At the same time, they can also experiment with exotic herbs and spices for spawning a melange of Chinese and continental fare. References Altinay, L., Paraskevas, A., Jang, S. S. (2015). Planning research in hospitality and tourism. Routledge. Bartkus, K., Reeve, D., Allred, S., Lee, Y. (2016). The Desired Characteristics of Hospitality/Tourism Management Employees: A Review of Research Quality. Buhalis, D., Crotts, J. (2013). Global alliances in tourism and hospitality management. Routledge. Calhoun, J., Douglas, A. (2015). An Analysis of Hospitality and Tourism Research: Learning Organizations (LO) Influence. Handbook of research on global hospitality and tourism management, 359. Kong's Kitchen. (2017). [online] Available at: https://www.zomato.com/auckland/kongs-kitchen-onehunga/menu [Accessed 13 Apr. 2017]. Mok, C., Sparks, B., Kadampully, J. (2013). Service quality management in hospitality, tourism, and leisure. Routledge. Walker, J. R. (2016). Introduction to hospitality. Pearson Higher Ed.