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Describe the origin of emotional and psychological issues.

Describe the origin of emotional and psychological issues.
Part A
Susan, a college student, is anxious whenever she must speak. Her anxiety motivates her to prepare meticulously rehearse material again and again. Is Susan’s reaction normal, or does she have an anxiety disorder? Explain two (2) criteria you used in arriving at your answer.
Part B
In recent years, several best- selling books have argued that most emotional problems can be traced to an unhappy or traumatic childhood (an abusive or dysfunctional family, “toxic” parents, and suppression of the “inner child”). What are two (2) possible benefits of focussing on childhood as the same time when emotional problems originate, and what are two (2) possible drawbacks.
Part C
Suppose a member of family has become Increasingly depressed in recent months, and it is apparent that the person needs treatment. You are chosen to look into the options and to make decisions about the treatment. Based on information in chapter, how mnight you proceed? Provide (2) supporting facts to justify your plan of actions.

Identify a quality initiative that you are aware of in your hospital, nursing home or professional practice. Describe it and whether it has been successful or not.

Identify a quality initiative that you are aware of in your hospital, nursing home or professional practice. Describe it and whether it has been successful or not. Was the PDSA method been used to monitor the initiative? If you do not work in a healthcare organization you may use other initiatives that focus on improvement.

Briefly describe the importance of understanding food related allergens.

Briefly describe the importance of understanding food related allergens. Include in your response the major high risk food items or categories of items and the suggested prevention methods an operation should implement to lower the risk of an occurrence.

2. Menu design is an important skill necessary to execute a profitable and smoothly run operation and has a great affect on customer and employee satisfaction. What key factors should one consider in designing a great menu? What specific design flaws should one avoid?

3. Labor cost control is a critical skill and along with controlling food and beverage costs is a primary responsibility of a manager. The labor cost forecasting functions allow a manager to plan for and execute several related tasks. Briefly describe the tasks and how the forecasted payroll data is used in managing daily operations.

4. Procuring FOH equipment and supplies require an intimate understanding of the operations mission, core values, and operating variables.
Using a real restaurant’s website, provide three (3) examples of specific FOH equipment items used in the business which demonstrate this connection (look at the pictures the company chose to depict on the website or include in the picture gallery).