Saturday, January 25, 2020

Company Background History Of Honda Motors

Company Background History Of Honda Motors Honda Motor Co., Ltd, Japanese Multinational Corporation, known as a manufacturer of Automobiles and Motorcycles, was found on 24th September 1948 by Mr. Soichiro Honda and Mr. Takeo Fujisawa. Honda in Japanese literal meaning is root field or origin field. Mr. Soichiro worked as a mechanic at Japanese tuning shop, Art Shokai, since in his young age. Then in a self-taught engineer, he designed his first drafts of piston design and sold to Toyota, but it was rejected. Because of shortage of gasoline during World War II, he was not able to develop in producing the car. After that he established The Honda Technical Research Institution in Japan of small engine for 2 bicycles. And his first motorcycle was Honda Cub; first automobile was T360 mini pick-up truck. PRODUCTS BRAND Automobile Hondas global lineup consists of the Fit, Civic, Accord, Insight, CR-V, and Odyssey. An early proponent of developing vehicles to cater to different needs and markets worldwide, Hondas lineup varies by country and may feature vehicles exclusive to that region. Moreover, Honda entered Formula One as a constructor for the first time in the 1964 season at the German Grand Prix with Ronnie Bucknum at the wheel. Some of Honda vehicle models are 2000-2006 Honda Insight (53 mpg-US/4.4 L/100 km; 64 mpg-imp combined), 1986-1987 Honda Civic Coupe HF (46 mpg-US/5.1 L/100 km; 55 mpg-imp combined), 1994-1995 Honda Civic hatchback VX (43 mpg-US/5.5 L/100 km; 52 mpg-imp mpg combined), 2006- Honda Civic Hybrid (42 mpg-US/5.6 L/100 km; 50 mpg-imp combined), and 2010- Honda Insight (41 mpg-US/5.7 L/100 km; 49 mpg-imp combined). Motorcycles Being the largest motorcycle manufacturer in Japan, Honda started its production in 1955. Honda reached its peak in 1892 for manufacturing almost 3 million motorcycles annually. By 2006 this figure had reduced to around 550,000 but was still higher than its three domestic competitors. Honda also appeared in the Motorsports called Honda Racing Corporation (HRC) in 1982. The company combines participation in motorcycle races throughout the world with the development of high potential racing machines. Its racing activities are an important source for the creation of leading edge technologies used in the development of Honda motorcycles. HRC also contributes to the advancement of motorcycle sports through a range of activities that include sales of production racing motorcycles, support for satellite teams, and rider education programs. Some of Honda Motorcycles Models are Honda CD 70, CD 100, and CG 125. (http://en.wikipedia.org/wiki/Honda). Power product Engine The company started engine production in 1953 with H-type. Honda power equipments reached record sales in 2007 with 6,4 million units. Its quality completes line of generators for commercial and consumer applications. All Honda Generators meet or exceed EPA (Environmental Protection Agency) emission standards. Some of Power Equipments are EU1000iA, EU2000iA Camo, and EU6500iSA. Honda is also the worlds largest manufacturer of engines and has earned its reputation for unsurpassed quality, performance and reliability. The purpose engines are designed to meet or exceed the demands of the customers through advanced engine technology, quality components and state-of-the-art manufacturing facilities throughout the world. Honda Engine Products are GC160, GCV160, iGX340, and iGX440. Robots ASIMO is a robot developed under Hondas Research Development robotics program. It is the eleventh in a line of successive builds starting in 1986 with Honda E0 moving through the ensuing Honda E series and the Honda P series. Honda has also pioneered new technology in its HA-420 HondaJet that allows new levels of reduced drag, increased aerodynamics and fuel efficiency thus reducing operating costs. (http://en.wikipedia.org/wiki/Honda). SWOT TABLE Strengths à ¢Ã¢â€š ¬Ã‚ ¢ High and powerful research and development RD à ¢Ã¢â€š ¬Ã‚ ¢ Innovation à ¢Ã¢â€š ¬Ã‚ ¢ Best market share leadership à ¢Ã¢â€š ¬Ã‚ ¢ Strong and powerful brand equity à ¢Ã¢â€š ¬Ã‚ ¢ Different and unique products à ¢Ã¢â€š ¬Ã‚ ¢ One major strength is the revolutionary engine technology with the help of which Honda is gaining success day by day à ¢Ã¢â€š ¬Ã‚ ¢ Popularity is termed as one of the best strength which results in betterment for the company Weaknesses à ¢Ã¢â€š ¬Ã‚ ¢ Cost structure of Honda is high as compare to other automobile manufacturers à ¢Ã¢â€š ¬Ã‚ ¢ Apart from Nissan Toyota, Honda requires privileged purchase deposit à ¢Ã¢â€š ¬Ã‚ ¢ Honda focus more on international deposits as compare to domestic deposits à ¢Ã¢â€š ¬Ã‚ ¢ Civic model is consider as one of the major weakness for Honda Company à ¢Ã¢â€š ¬Ã‚ ¢ Honda products are termed as inoffensive in terms of style and design à ¢Ã¢â€š ¬Ã‚ ¢ Prices for non-luxury vehicles are far high as compare to other manufacturers à ¢Ã¢â€š ¬Ã‚ ¢ In truck line, Honda Company is not offering strong products and proposals Opportunities à ¢Ã¢â€š ¬Ã‚ ¢ Honda has the best opportunity to use its RD in producing cars according to the needs and demands of their customer. This is only possible because of the increase in demand for less pollution cars. à ¢Ã¢â€š ¬Ã‚ ¢ Emerging market is one of the best opportunity for this company à ¢Ã¢â€š ¬Ã‚ ¢ Various models are there which caters the lower segment à ¢Ã¢â€š ¬Ã‚ ¢ Fuel efficiency is now a days termed as one of the best opportunity which can results in the best productivity for the company à ¢Ã¢â€š ¬Ã‚ ¢ Alliances are the best opportunities for Honda Company à ¢Ã¢â€š ¬Ã‚ ¢ Honda can increase its production by focusing on sales and research à ¢Ã¢â€š ¬Ã‚ ¢ They can gain more popularity by doing better research and development Threats à ¢Ã¢â€š ¬Ã‚ ¢ One of the major threat is the economic slowdown à ¢Ã¢â€š ¬Ã‚ ¢ All the external changes for instance taxes, politics as well as government are the major threats for Honda Company à ¢Ã¢â€š ¬Ã‚ ¢ Another threat is the lower cost competitors à ¢Ã¢â€š ¬Ã‚ ¢ Price war is also consider as an important threat for this company à ¢Ã¢â€š ¬Ã‚ ¢ Oil pricesare contributing a lot towards the loss of Honda company à ¢Ã¢â€š ¬Ã‚ ¢ Second movers are the major threat for Honda company à ¢Ã¢â€š ¬Ã‚ ¢ Substitute products are the major threats for the Honda company EMPLOYMENT SUBSIDIARIES Business of Honda Motor Co., Ltd are Automobiles, Motorcycles, Financial Service and Power products. According to fiscal report in 2006, around the world this company employed 144,785 employees. 28,783 employees worked in Motorcycle Business field. 105, 623 employees worked in Automobile Business field. 1,921 employees worked in Financial Service Business field. And 8,458 employees worked in Power Product and Others Business field. Its head office is located in Tokyo, Japan. It contains many subsidiaries around the world such as Europe (UK, Spain, Germany, Bdellium, France and Italy), Asia (Japan, China, Taiwan, Thai, Vietnam, Malaysia, Indonesia, India Pakistan, and Philippine), North Africa (USA, Canada, and Mexico) and others (Brazil, Turkey, Australia, and New Zealand). Due to net sale report in 2007, regularly income of Honda in Europe is 1,236,757 million yen, 5,980,876 million yen in North Africa, 2,964,344 million yen in Asia, and 905,163 million yen in others. Sale report ch art in 2007 category by region: COMPETITOR There are many competitor of the company. Automobile: Mitsubishi Motors, Nissan, Auto sale (Chevrolet), Camko Motor (Hyundai), Lexus, Mercedes, Toyota, Kia Motors and RM Asia (Ford). Motorcycle: Yamaha and Suzuki. III. COMPANY STUCTURE STAFF MOTIVATION Honda motivation system provide as below: + Training course for specific skill to abroad: staffs need to work for the company at least two year after coming back + Annual increasing salary: evaluation staff (A= 15%, B= 10%, C=5% of their current salary) +Annual bonus: evaluation staff (A= 100%, B= 85%, C=75% of their current salary) + Insurances: health insurance and life insurance + Disability: non discrimination + Paid time off (Overtime paid) + Retirement plan + Provide associate and their families IV. MANAGEMENT STUCTURE Honda is multinational company. It integrates itself into many part of the World in many different forms of management to adapt to the real environment. This flexible management style allows Honda to gain great benefits from their investment. Moreover, through this system of glocalization, Honda is still a strong company among its competitors. V. FINANCIAL STATUS Financial report Honda Motor Co., Ltd., and Subsidiaries Years ended March 31 2009 (http://khuram.synthasite.com)

Friday, January 17, 2020

Effects Packaging Materials on Shelf Life

EXPERIMENT 1: THE EFFECTS OF PACKAGING MATEIAL ON SHELF LIFE OF CRACKERS Introduction The type of food, chemical composition, size, storage conditions, expected shelf life, moisture content, aroma and appearance are just a few of the characteristics that must be taken into consideration when selecting the right material for a food product. A continuing trend in food packaging is the design of packages to extend the shelf life of foods while maintaining fresh-like quality.This places a high demand on selecting materials that not only provide the needed properties to maintain the quality of the food but it must be done at a cost effective price. The permeability of the packaging material is one of the most critical features of the package for affecting the quality of the food product. Objectives: I) To calculate the moisture uptake of different packaging materials II) To assess the texture hardness of the products by sensory analysis and texture analyzer III) To determine the estimated shelf-life of the products Materials:Crackers, packaging materials- HDPE, PP, Paper bag, aluminium foil, etc: plastic sealer: weighing balance, texture analyzer . Procedure: Two bags (duplicate) of crackers for each packaging materials was provided. The bags were filled with crackers, and then was weighed and stored at 25? C for 2 weeks. Two packets of crackers from the commercial packaging materials was weighed and stored at 25? C for 2 weeks as control. Each of the packets was reweighed after a week and the mean moisture uptake was determined after a week.After 1 week, for the commercial products, the packet was kept empty by removing all traces of the contents and the weight of the empty packages was weighed. The original mass of the contents was calculated according to the calculation given. From the results, the time (in weeks) before packages allow to uptake of 1% moisture (based on the mass of the content) was calculated. At this point (1% moisture uptake) was assumed, the p roduct had reached the end of its shelf life, and the result of the estimated shelf life was reported. Assessment of Crispiness: A) The means of ‘crispiness’ was decided in group. Sensory AnalysisThe commercial crackers as ‘standard’ was taken and each one of the crackers was bite down by using the incisor teeth only. The degree of crispiness was noted and this crispiness of the rating was given of 100. The crispiness of crackers was rated from different types of packet in the same manner by comparing each to the ‘standard’. As example, if you feel a biscuit is half as crispy as the standard, give it a rating of 50: if it twice as crispy gives it a rating of 200. A mean rating and SD of crackers of each type of packaging was calculated. B) Texture Analysis This method is using texture analyser TA-XT2 with the 3 point bending rigThe operating parameters of the analyzer was set and followed as below: TA setting Force in compression Return to star t Approach speed : 1. 0 mm/s Test speed : 0. 1 mm/s Post test speed : 2mm / s Distance : 10 mm (this may be made smaller if the crackers easily break Units : Newtons and millimeters Rig distance 40. 0 mm apart At least two crackers were prepared. the width and thickness of the crackers was measured, in the plane of the probe by vernier caliper. The crackers were placed on the right side up on the rig supports. The test was run.The Young’s Modulus was calculated from point 1. The breaking force from point 2 was recorded. With the cursor, from the graph that had been illustrated after the test run, the point 1 at d = 0. 1 mm was identified. The force and distance was recorded (chown on top left of screen). The force was converted from grams to Newtons and distances to metres. With the cursor, the point 2, the breaking point was identified. The force and distance was recorded. The force was converted from grams to Newtons and distance to metres. Identified whether Young’s modulus or breaking force are more reproducible parameter on the biscuits.Discussion: Moisture sensitive foods are susceptible to change in their environment and if it left opened will first become stale. Water migration and diffusion is considered to be one of the most important factors for the moisture sensitive foods. Moisture content analysis allows for a quantitative measure of the total amount of water present in a food item which can influence the texture, taste, and appearance of food products. According to military specification PCR-C-037, â€Å"Crackers, Fortified, Packaged in a Flexible Pouch, Shelf Stable†, moisture content shall be not less than 1. 5 percent and not greater than 4. percent. From the result obtained in this experiment, we discovered that the percentage of moisture content after 1 week for crackers in commercial packaging for mean for both sample was 0. 48% and 0. 48% after 2 week. Next for the HDPE packaging the moisture content for week 1 for sa mple 1 and 2 was 0. 95% and increased to 2. 14 % at week 2. The same situation happened for the PP packaging, the mean moisture content of crackers for week 1 for sample 1 and 2 1. 19 % then decreased to 0. 95 % at week 2. For the paper bag, the mean moisture content of the crackers for sample 1 and 2 at week 1 was 3. 2 % but increased to 4. 54% after 2 week. From the result, we observed that the commercial packaging material had lowest moisture loss followed with PP, HDPE and paper bag had the highest lost of moisture content of the crackers. It is because the paper bag had a high porosity to allow the moisture absorb on the paper. Sensory analysis allows for evaluation of food items with respect to appearance and palatability. Acceptability of the crackers was determined by a trained sensory evaluation panel, which assessed and rated the cracker for flavor, taste, odor, and texture.Ratings were based on a 9-point qualitative scale for each cracker attribute, along with an overall quality score for the cracker. According to military specification PCR-C-0372, â€Å"Crackers, Fortified, Packaged in a Flexible Pouch, Shelf Stable†, the cracker must receive an overall score of 5. 0 or higher based on the 9-point scale to be considered acceptable. From the evaluation of the crackers in different types of packaging materials, we observed the texture for both sample was ranked as 8 means it have a very good texture and do not stale, the color of the commercial packaging was very bright gold and ranked as 8.For the odor and taste, the commercial packaging was ranked as 7 which mean the aroma of the crackers was retained and retain the freshness of the taste of the crackers. The appearance of the crackers was ranked as 8 because the condition and shape of the crackers was still retained in original shape. The overall acceptability of the commercial packaging crackers was ranked as 7 and the crackers with commercial packaging have the highest ranked among the ot her packaging materials.In short, we can concluded from the sensory evaluation the texture of the crackers was well preserved by using commercial packaging followed by PP, HDPE and lastly paper bag. For the color of the crackers, the commercial packaging obtained the highest ranked followed by PP, HDPE and lastly paper bag. The color of the crackers in the paper bag packaging was very light yellow indicates the staling of the crackers. For the odor evaluation, as the same expected, the commercial packaging had the better odor, followed with HDPE, PP and lastly paper bag.Nest the evaluation of appearance, the commercial crackers packaging had better appearance followed with PP, HDPE and lastly crackers in paper bag packaging had poor appearance because the crackers had not retain the original crackers shape. The taste of the crackers was difficult to evaluate but the crackers from commercial packaging had the better taste and the freshness of crackers was retained, while the crackers from HDPE and PP packaging had the same crackers taste but the crackers from paper bag packaging had a very poor taste, the taste of the crackers was lost because of the moisture uptake of the crackers.The overall acceptability of the crackers from commercial packaging was 7 which means acceptable followed by PP and HDPE packaging but the crackers from paper bag packaging was assumed had a very poor acceptability due to the moisture uptake. The texture analysis was conducted because the presence of moisture is known to affect the hardness of food items like the crackers, as they absorb moisture from the environment around them. The crispiness means the force at which is the significant break in curve (not always present) or force at which material fracture.From the texture analysis, the result had showed that the crispiness of the crackers from the commercial packaging for sample 1 was 923. 45 and 773. 2 for sample 2, with overall mean for these two samples was 848. 32. Nest for th e HDPE packaging the crispiness of the texture were lowest compared to commercial packaging which result 632. 7 for sample 1 and 990. 2 for sample 2 with overall mean for two samples was 811. 45. The PP packaging showed for the sample the crispiness of the crackers was 858. 85 for sample 1 and 993. 45 for sample 2. Lastly for the paper bag packaging, the sample 1 had 1093. 25 and 793. forsample 2 and the mean for crispiness for both sample was 943. 53. For the determination of crispiness of the crackers in different type of packaging, we observed that crackers from commercial packaging had the highest crispiness rating which was 100 0 followed with PP packaging with reading obtained 75 0, HDPE 50 0 and lastly the crackers from the paper bag packaging with rating 25 0. Food packages made with plastic are permeable at different degrees to small molecules as example gases, water vapour, and organic vapour and to other low molecular weight compounds like aromas, flavour, and additives p resent into food.As a consequence of the barrier properties of the material, the transfer of this molecules ranges from high to low. The information of the solution/diffusion/permeation behaviors of these molecules through the polymer film has become important for polymers used in the food packaging. Many factors that can influence the polymer packages performance must be taken into consideration to design the correct package market solution.The use of different polymers in food packaging industry depends on the properties of the food product and also in manufacturing, handling, and packaging engineering procedures can influence the final properties of packaging material, especially in terms of barrier properties which are related to the intrinsic structure of the polymer such as degree of crystallinity, crystalline, nature of polymer, thermal and mechanical treatment before and after food contact, chemical groups present into the polymer, degree of cross-linking, and glass transiti on temperature.High density polyethylene (HDPE) was first developed for packaging as a film before being introduced as a bottle for milk in 1964. Its use for packaging has increased because of its low cost, flexibility, durability, ability to withstand the sterilizing process, and resistance to many chemicals. Polyethylene plastics have the generally advantageous properties of toughness, high tensile strength, and good barrier properties to moisture.A particularly important property of polyethylene plastics, which is due to their relatively low melting point ranges, is the ease with which packaging can be heat-sealed. The barrier properties of polyethylene plastics to oxygen andorganic substances are only moderate. These characteristics, along with properties such as clarity and stiffness, vary with the basic polyethylene parameters of density/crystallinity, molecular weight, and molecular weight distribution As food packaging, HDPE is most commonly associated with milk, oil, and ju ice bottles.Non-food packaging uses include supermarket bags, cleaning product containers, motor oil containers, agricultural films and chemical containers, paper bag liners, bags, crates, drums, and pails. Different grades of HDPE are used for different purposes. For example, there is a blow mould grade (used for milk bottles, and detergent bottles) and an injection grade material (ice cream containers). Disadvantages of HDPE as a packaging material include its low resistance to UV light and gas permeability.New technologies, such as barrier coatings and multi-layer materials, are being introduced to improve these characteristics. Conclusion: From the result from moisture content, sensory evaluation and texture analysis we can conclude that the packaging that had the highest moisture uptake which was 3. 82% for week 1 and 4. 54% for week 2 while the lowest moisture uptake was crackers with commercial packaging which was 0. 48% for first and second week. This is also supported by th e texture analysis which obtained that crackers for commercial packaging had 0. 48 kg, for PP packaging was 0. 811 kg followed with 0. 926 for HDPE packaging and 0. 943 kg for paper bag. The crispiness ratings obtained described that crackers from commercial packaging had the highest crispiness rating which was 1000, PP 750, PP 500 and paper bag was 250. From this evaluation, we conclude that the commercial packaging was the most preferred way in preserving the crackers quality, followed with HDPE packaging, PP packaging and the paper bag was the less preferred packaging for crackers due to highest moisture ptake. References: Philip T. , (2003). Packaging Materials Polyethylene for Food, Packaging Applications, 1-68 Nagi. H. P. S. , Kaur. J. , Dar. B. N. and S. Sharma (2012). Effect of Storage Period and Packaging on the Shelf Life of Cereal Bran Incorporated Biscuits. American Journal of Food Technology, 7: 301-310. Valentina. S. (2012). Food Packaging Permeability Behaviour: A Rep ort, International Journal of Polymer Science, Volume  2012, 1- 11.

Thursday, January 9, 2020

Responsibilities And Rights Of A Provider - 1749 Words

Topic: Discuss the duties, responsibilities and rights of a provider and the providers’ patient under the EMTALA and HIPAA statutes under the following fact scenario: Patient presents to an emergency department conscious, but with extreme chest pain, and requests assistance. Emergency room personnel can converse with the patient but the patient is in distress. Emergency room physicians have access to the patient’s records through a Regional Health Information Exchange. Duties, Responsibilities and Rights of the Provider Under EMTALA EMTALA applies to the hospitals or providers that get reimbursed by Medicare. Almost every hospital or provider accepts Medicare in the United States. Under the EMTALA statues, the provider has a duty to render an appropriate medical screening examination to the patient in distress and necessary treatment or reasonable care to stabilize the patient’s emergency medical condition. If the patient’s chest pain is not determined as an emergency medical condition based on an appropriate examination, no further obligation is imposed on the provider by EMTALA. The same examination or procedure should be applied to all patients with similar circumstances. If the patient declines an appropriate medical screening examination or treatment, the provider is required to document the refused examination or treatment and make reasonable efforts to obtain a written informed refusal. The provider should have written emergency medical procedures and policies inShow MoreRelatedResponsibilities And Rights Of A Provider1840 Words   |  8 PagesDuties, Responsibilities and Rights of a Provider and Its Patient under EMTALA/HIPAA Duties, Responsibilities and Rights of the Provider Under EMTALA EMTALA pertains to all hospitals or providers that get reimbursed by Medicare. Almost every hospital or provider accepts Medicare in the United States. 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Wednesday, January 1, 2020

Risk Management Is Important Within An Organization Essay

Risk management is an effort to take the risk associated with a company and finding ways to minimize it from causing significant and unexpected harm on the business. In April 2010, a British Petroleum and Transocean Deepwater Horizon oil rig exploded resulting in one of history’s largest spills in the Gulf of Mexico. This spill was so devastating that it took almost four years and billions of dollars to clean up. The environmental damage cannot even be fully determined and the economic damage has not been completely been healed even today. This disaster was not even considered to happen because it was very unlikely to happen which is why risk management is important within an organization. Although it was very unlikely to happen it did and it cost British Petroleum almost 25% of its market value and about $40 billion in expenses to clean up. An investigation conducted by the United States government concluded that this occurred due to a lack of risk management and explains spe cific factors that caused the disaster in relation to how risk management could have prevented the incident. In the news, you can see several headlines about how businesses engage in unethical behavior motivation by financial gains. Companies can refrain from emerging in the headline of the news through the proper utilization of risk management in most cases. Risk management is the consideration of risky situations and utilizing every possible means to minimize the risk as low as feasibly possible.Show MoreRelatedRisk and Quality Management1593 Words   |  7 PagesRisk and Quality Management Assessment Summary Angelina L. 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