The Advantages and Disadvantages of Globalization

The Advantages and Disadvantages of Globalization Prepared by Ummul Wara November 2012 Content 1. Introduction - What is Globalization?............................................1 2. Advantages of globalization†¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦.†¦2 3. Disadvantages of globalization†¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦.†¦..4 4. Conclusion – to globalize or not to globalize†¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦.6 5. References Introduction - What is globalization? Globalization can be defined as ‘international integration’, which can be described as the process by which the people of the world are unified into a single society and functioning together. This process is a combination of economic, technological, and political forces (dictionary.com). In simple words, globalization means barrier†¦show more content†¦Globalization builds good relationship between countries as they exchange products. Trade agreements like NAFTA, WTO, EU and ASEAN etc. are done to make the tie stronger and for the ease of trading with each other. It helps to avoid conflicts among countries, promotes understanding and goodwill. Globalization has shrunk the world. People can now have access to any market or any product they want very easily. We can buy Japan made camera without actually going to Japan, we can eat Iranian food in our university campus in Kuala Lumpur, can find coke and Mc D at any corner of the world, China can sell its products at very cheap price to consumers all over the world, Paris can get consumer for their fashion trend even outside their country. 3 Disadvantages of Globalization – The negative effects of globalization come like a fringe with its advantages. As countries companies and consumers are benefitted through globalization process, it is also bringing some disadvantages for them. Companies move to developing and third world countries for cheaper production cost. In those countries may be they do not need to provide the workers any benefits and the salary requirement is lower compared to what they had to pay in the home country. In this way the industrialized countries exploit the labor force of less economically developed country. They pay them less but earn more profit (by reducing labor expense). Child labor is also anShow MoreRelatedAdvantages and Disadvantages of Globalization1098 Words   |  4 PagesGlobalization is an inevitable process which has led to integration amongst different people and countries. It strives to bridge the existing gap between nations by trying to foster healthy trade and investment relationships amongst them. 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This process has effects on the environment, on culture, on politicalRead MoreAdvantages And Disadvantages Of Globalization2225 Words   |  9 Pagesdoesn’t happen uniformly, and it impacts people in profoundly different ways often dependant on whether they live in core or periphery regions. Globalisation has advantages and disadvantages to people, the process of globalisation may mean that there is advantages to people in some places whilst other places are experiencing disadvantages. It could be argued that globalisation transforms people and places by making them both more interconnected or ‘closer’ together, although globalisation cannot changeRead MoreAdvantages and Disadvantages of Globalization in the Philippines2445 Words   |  10 PagesADV ANATGES AND DISADVANTAGES OF GLOBALIZATION ON THE PHILIPPINE ECONOMY __________________________________________________ A Term Paper Presented to: ANTHONY R. 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Therefore, it is important to highlightRead MoreDiscussion on the Advantages and Disadvantages of Economic Globalization651 Words   |  3 PagesDiscussion on the advantages and disadvantages of economic globalization At present, economy globalization, which can be defined as the expanding world integration through trade, financial flow and knowledge, has significant effect on developed and developing countries. We are living in a world where people can communicate efficiently and enjoy the freedom of exchange of goods and capital. Due to the economic globalization, the material life today is more colorful than before. However, there areRead MoreEvaluate the Advantages and Disadvantages of Globalization for Business1101 Words   |  5 Pagesnot be done, if there was no understanding of cooperative activities of the individual and the concept of teamwork. In this essay we are going through the importance of teamwork in organizations as developed by related authors, to find out the advantages and how this concept can make a business more profitable. To begin with, in a business which working in a team is very important to construct an effective teamwork rather than ineffective. This will be accomplished if there is a true organizationRead MoreAdvantages and Disadvantages of Globalization on South Africa767 Words   |  4 PagesGlobalization is the shrinking of the world and the increased consciousness of the world as a whole. It is a term used to describe the changes in societies and the world economy that is a result of dramatically increased cross-border trade, investment, and cultural exchange. Globalization has been dominated by the nation-state, national economies, and national cultural identities. 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What Are the Advantages and Disadvantages of Globalization in Its Current Context?1720 Words   |  7 Pagescurrent era of globalization with the first age of globalization (1850s-1920s). What are the advantages and disadvantages of globalization in its current context? Word count: 1530   Unit Coordinator: Dr Tony Ramsay I am going to contrast the current era of globalization with the first age of globalization in many different aspects, in the mean time analysis the merits and demerits of　globalization in its current context. John and Kenneth (2012, p. 28) find that the concept of globalization means the

The Correlation of Psychological Stress amd Human Body’s Response Free Essays

This article looks at different ways, methods and ideologies to have to deal with stress on a daily basis. There continually is research being done to look at the effects of it as well as causes of it. The way it impacts a person†s health is the subject of many research endeavors. We will write a custom essay sample on The Correlation of Psychological Stress amd Human Body’s Response or any similar topic only for you Order Now So a few suggestions were made and printed to help those on a daily basis. Scientists are studying the correlation between psychological stress and the human body†s immune response to come with a better management for certain diseases. The body responds to stress in the â€Å"fight or flight† syndrome. When such a time that the body can not adapt anymore to the numerous stressful events, diseases set in. Symptoms affecting the immune system, blood pressure, cholesterol and blood sugar levels occur, which often lead to certain diseases. Adverse effects include behavioral problems, weight gain, among others. Researchers advocate that prolonged exposure to stress can lead to adverse physiological changes and that managing stress can help people lead longer, healthier lives. Know what â€Å"triggers† your anger by keeping a journal to record what is happening when you get angry. Recognize the humor in a situation, but make sure the laugh†s on you, not on the other person. Practice relaxation techniques and mediate or focus your thoughts on something pleasant. This article gave some interesting pieces of advice, some making your more aware of looking at different situations. Also helped me to see the number of pieces of research that is being done in the area of reducing stress, especially in those areas of society where the job you have may bring more than you can handle. How to cite The Correlation of Psychological Stress amd Human Body’s Response, Essay examples

Environmental Science and Technology †MyAssignmenthelp.com

Question: Discuss about the Environmental Science and Technology. Answer: Introduction The aim of the assignment is to discuss the occupational health and safety hazards of workers in chain of restaurants. The assignment is based on the personal experience as a worker in a small restaurant in busy and big food court. The report demonstrates the understanding of the hazard, risk and risk management. The report defines the hazards attendant to the situation. It elaborates on the principles applied in assessing the nature and severity of risk. In this assignment, the risk management interventions used in consideration with the hierarchy of controls are discussed. Lastly, the report highlights monitoring of the efficacy of risk management regime and factors that may influence the control measures. The hazards attended to the food service situation Verma et al. (2011) are- Same level falls- may be due to slippery conditions that may cause strains and sprains Injury due to sharp objects like knives, hot cooking equipment and cold objects Heavy lifting- musculoskeletal injuries, repetitive works such as carrying food on tray, kneading dough or standing for prolonged period while cooking, collision with food containers or forklifts Electrical hazards and fire hazards due oven and gas stove Exposure to noise in busy food court Biological hazards- grain dust, food contamination, high level of humidity and lack of ventilation Chemical hazards- due to chemicals used in cleaning operations or for disinfecting the food preparing areas Elaborate on the principles of risk assessment Risk assessment is an important component of the risk analysis. Risk assessment is the scientifically based process and must be conducted systematically as per the ISO 31000 guidelines, which also includes the quantitative and qualitative approach (Purdy 2010). It includes evaluation of the hazards resulting from restaurant work in food court. The risk is assessed is by identifying the hazard, characterisation, exposure assessment and risk characterization. Hazard characterisation is the quantitative and/or qualitative evaluation of the nature of the risk due to chemical, biological and mechanical source of hazards in food service. The general type of risk assessment that can be used for this purpose is risk rating (Bullock et al. 2011). Risk rating indicates the likelihood, nature and possible severity of injury. Risk rating refers to expressing the way in which the consequences occur and their likelihood. The likeliness indicates the nature of the risks and its severity (Ho 2012). I would apply the guidelines of controlling the risks in the workplace (Ruan et al. 2012). Based on personal observation and discussions with co-workers I would identify the hazards. To identify hazards I would look around for chemicals, faulty equipments and kitchen activities that are causing harm. Identification of hazards will include both long term and short term hazards present in the workplace. The next step would include identifying who might be harmed and how. This step may include considering the special requirements at work and effect of kitchen activities at workplace. Then I would evaluate the risks and decide on the precautions on intervention that are reasonable and practical. I would record the risk assessment findings as depicted in the figure below. The records will be shared with managers and put in place. Lastly, the risk assessment will be reviewed and make necessary amendments in agreement with the managers. If the risk assessment is correct, then people will be safe (Bennett et al. 2010). Applying the risk rating principle it can be said that the hazards that are very likely are slips, trips, falls, and biological hazards due to food handling. It means that this risk is of severe nature and must be addressed immediately. The hazards likely are chemical hazards, problems due to kitchen fumes and ventilation. These hazards are less severe. Those that are moderate likely are violence due to customers, unlikely are fires or related accidents and highly unlikely are electricity hazards. Risk management interventions According to Trees (2015), the widely accepted system for any workplace to minimise the risk or eliminate the exposure to hazards is the Hierarchyof hazardcontrol. This widely accepted system is accepted by safety organisation and is widely promoted. As per this system, the hazard interventions for control of risk are used in decreasing effectiveness. It includes the steps elimination, substitution, engineering controls, administrative controls and personal protective equipment. Personal intervention includes maintaining occupational health and safety standards as high possible. The most effective hazard control is the elimination of risk by physical removal. In my profession, it would involve immediate cleaning of contaminated substances or water on the floor that may cause a slip or a fall. Keeping the pathways clean, to avoid collisions from food containers or when laying out the process flow activities is my intervention. I would like to keep the microwave ovens below shoulder heights and remove the table and chairs removed from workplace. A fume hood is the other intervention for eliminating the airborne contaminants. Use of exhaust ventilation will prevent biological hazards. Use of efficient cashier can prevent violence with crimes at cash counter and due to hold-ups. Use of correct postures for repetitive work is safe (Huang et al. 2012). The second most effective hazard control method is the replacement of hazard causing factor with the one that will not cause harm or risk (Ward et al. 2010). Workplace interventions in this regard may include use of height adjustable trolleys to transfer heavy objectives instead of manual handling to minimise the risk of musculoskeletal injuries. Further, stacks of cold drinks and other boxes and crates can be kept at level that may cause less risk when they fall on ground. I would like to replace the knives with automatic food cutters. Replace expired chemicals and replace with chemical (disinfectants and dishwashing detergents) containing material safety datasheet (Verma et al. 2010). Use of engineering controls is the third method where people can be isolated from hazards. It may include high capital cost when compared to other methods in hierarchy. Personal interventions may include recommending the management for demarcating the transport passages and working areas. The authority is requested to place handrails on stairs to prevent falls and to install fume hoods (Feng 2013). Administrative control is the change in the way people work which may include installation of signs, warning labels on equipment at work place and electricity rooms, training of employees. These may not remove hazards but prevent or limit the exposure to risk (Yu et al. 2017). Personal intervention for my occupation includes training on use of fermentor, pasteuriser, and electrical equipments for setting hot or cold conditions during food preparation. I have requested the management for training in proper lifting techniques for heavy items in workstation. I will place proposal to the manager to increase the workspace. Other intervention may include use of warning sign and method of use on electrical equipments and other instruments that need careful handling. Danger signs are used wherever necessary to alert the employees in food court. Job rotation is the effective method to avoid repetitive work (Bradford-Knox et al. 2016). Regular health check-up is the last resort I would use to maintain safety. Use of personal protective equipment or PPE is the last method used for hazard control. PPEs may include gloves, masks, and safety footwear (Verma et al. 2010). For my workplace I would use gloves to prevent from knife cuts, anti-slip footwear to prevent falls and use mask to prevent inhalation of dust or fumes. I have improved on personal hygiene practice such as hand wash with alcohol or gel-based solution whenever handling food. Protective clothing is used to prevent catching of fire. I would use ear plus in the event of excess noise (Lelieveld et al. 2016). Monitoring the efficacy of risk management To monitor the efficacy of the risk management regime, I would use set of checklists as per OHS in restaurant industry by government of Australia (Commerce.wa.gov.au. 2017) and is briefed below - Manual task safety checklist- will be used to ensure access to shelves and chest freezers are not obstructed, and work pathway is clean (refer appendix for checklist) Slips and trips safety checklist- To check the reduction of falls and slips with safety measures in place. This checklist ensures if the floors and ramps are free from obstructions (refer appendix for checklist). Kitchen safety checklist- to ensure safety knife and aerosol oil can handling procedures are in place (refer appendix for checklist) Emergency procedure checklist- includes checking of fire safety signs and labels in the electrical equipment and highlighting and warning signs in place (refer appendix for checklist). Machine guarding- to evaluate the effective use of machinery as per guidelines to ensure that the highest level of guarding that is practical is provided at workplace (refer appendix for checklist). Using these checklists, it is possible to monitor if there is decrease in the injuries related to knives, collisions, slips and falls. The factors that may hamper the control measures (Jahan 2013) are- Lack of induction or training of new employees- that may lead to mishandling of equipments Poor adherence to safety standards- for instance avoiding the use of PPE and apron wherever necessary Lack of regular investigation and safety audits- may lead to failure to check the poor security at work, identification of risks and early prevention Conclusion Health and safety risks are inevitable in any organisation or occupation. It is possible to minimise or manage the risks of maintaining the occupational health and safety hazard standards of Australia specific for chosen occupation. Following the hierarchy of control for risk reduction is effective method to prevent injuries at workplace. It can be concluded from the assignment that there is a need of carrying the risks assessment regularly in restaurants to determine the risk associated with the identified hazards in food courts. It helps develop effective interventions. Monitoring the efficacy of the intervention is the other important step to ensure the interventions are successful in mitigating the risks. References Bennett, J.B., Aden, C.A., Broome, K., Mitchell, K. and Rigdon, W.D., 2010. Team resilience for young restaurant workers: research-to-practice adaptation and assessment.Journal of Occupational Health Psychology,15(3), p.223. Bradford-Knox, R., Kane, K. and Neighbour, S., 2016. Approaches to Food Safety Hazard Control and Risk Management: A Case Study of Preston City Councils Food Safety Compliance Strategy.International Journal of Management and Applied Research,3(1), pp.14-29. Bullock, J., Haddow, G. and Coppola, D.P., 2011.Introduction to homeland security: Principles of all-hazards risk management. Butterworth-Heinemann. Commerce.wa.gov.au. 2017.OSH in the RESTAURANT industry. [online] www.commerce.wa.gov.au. Available at: https://www.commerce.wa.gov.au/sites/default/files/atoms/files/restaurants_2015-16.pdf [Accessed 24 Oct. 2017]. Feng, Y., 2013. Effect of safety investments on safety performance of building projects.Safety science,59, pp.28-45. Ho, D.E., 2012. Fudging the nudge: information disclosure and restaurant grading.Yale LJ,122, p.574. Huang, Y.H., Verma, S.K., Chang, W.R., Courtney, T.K., Lombardi, D.A., Brennan, M.J. and Perry, M.J., 2012. Supervisor vs. employee safety perceptions and association with future injury in US limited-service restaurant workers.Accident Analysis Prevention,47, pp.45-51. Jahan, N., 2013.Practices and perceptions of introductory OHS education in secondary schools: towards a conceptual framework for effective OHS education for young workers(Doctoral dissertation). Lelieveld, H.L., Holah, J. and Gabric, D. eds., 2016.Handbook of hygiene control in the food industry. Woodhead Publishing. NR, P.M., de Oliveira Matias, J.C. and dos Reis Baptista Teixeira, R., 2012. Implementation of hazard analysis critical control points (HACCP) in a SME: Case study of a bakery.Polish Journal of Food and Nutrition Sciences,62(4). Purdy, G., 2010. ISO 31000: 2009setting a new standard for risk management.Risk analysis,30(6), pp.881-886. Ruan, J., Xue, M. and Xu, Z., 2012. Risks in the physical recovery system of waste refrigerator cabinets and the controlling measure.Environmental science technology,46(24), pp.13386-13392. Trees, D., 2015. Hazard Identification, Assessment, and Control. Verma, S.K., Chang, W.R., Courtney, T.K., Lombardi, D.A., Huang, Y.H., Brennan, M.J., Mittleman, M.A., Ware, J.H. and Perry, M.J., 2010. A prospective study of floor surface, shoes, floor cleaning and slipping in US limited-service restaurant workers.Occupational and environmental medicine, pp.oem-2010. Verma, S.K., Lombardi, D.A., Chang, W.R., Courtney, T.K., Huang, Y.H., Brennan, M.J., Mittleman, M.A., Ware, J.H. and Perry, M.J., 2011. Rushing, distraction, walking on contaminated floors and risk of slipping in limited-service restaurants: a casecrossover study.Occupational and environmental medicine,68(8), pp.575-581. Ward, J.A., De Castro, A.B., Tsai, J.H.C., Linker, D., Hildahl, L. and Miller, M.E., 2010. An injury prevention strategy for teen restaurant workers: Washington state's ProSafety project.AAOHN journal,58(2), pp.57-65. Yu, H., Neal, J., Dawson, M. and Madera, J.M., 2017. Implementation of Behavior-Based Training Can Improve Food Service Employees Handwashing Frequencies, Duration, and Effectiveness.Cornell Hospitality Quarterly, p.1938965517704370.