English Literature Essay Example | Topics and Well Written Essays - 2500 words - 2

English Literature - Essay Example This effect is what brings the reading of poetry closer to its goal – the experience of life. One such device used to make poetry an expression of the truth and a tool to convey meaning is the structures of lines. The length and brakes of the lines, sentence structure and visual layout of the poems and the usage of ‘enjambments’ all contribute to the conveyance of intended message of the poetry. In this essay I shall analyze how the structures of the poetic lines convey meaning of the poems taking the ‘romantic poems’ as the central theme. In other words I shall evaluate the relationships between different poetic constructions of lines or structures and their effects in the meaning that we take form it. I shall analyze following five popular romantic poems giving examples of different structures of lines used within them: William Blake’s ‘The Tyger’, William Wordsworth’s ‘Daffodils’, S.T Coleridge’s ‘Kubla Khan’, P.B Shelley’s ‘Ozymandias’ and John Keats’ ‘Ode on a Grecian Urn’. William Blake’s The Tyger is one of the most analyzed and discussed poems of the Romantic era in which Blake tries to demonstrate the world of corruption and repression with a rather stark and creepy choice of words and expression. He exhibits the darker forces of the world using similar dark selection of sentence structures and words. George Ehrenhaft (2008, p.118) argues that â€Å"To understand a poem you must understand its tone. The tone of William Blake’s ‘The Tyger’ has long puzzled and intrigued readers. To this day, therefore, more than two centuries after it was written, the poem remains an enigma.† Talking about the visual layout of the poem, there seems to be enough elements that Blake uses to communicate to his readers. The stanzas and the lines are deliberately kept short and brief, probably to intensify the fearful and intimidating effects of the ‘Tyger’. Shortness of the lines symbolizes fear and

Guest Satisfaction Essay Example for Free

Guest Satisfaction Essay Guest satisfaction within the Hospitality Industry is very important and essential. Only when a restaurant exhibit satisfactory guest it can be successful for a longer period of time. Guests will only come back and spend more money when the particular establishment supplies their wants and needs. Many aspects can influence the satisfaction of guests. However one main aspect which can influence the satisfaction is the quality of staff members. They represent the restaurant and when they are not good in their job it casts a damning light on the establishment. Guests will not recommend a restaurant which possesses bad staff members who are not polite or motivated. Within the staff quality there are several aspects which should be fulfilled in order to get a guest satisfactory guest. Therefore the main question of this Module Assignment will be â€Å"Which sub dimensions of the staff quality influence the guest satisfaction†. Literature Review In this assignment we will determine the topic staff quality and the different aspects which are linked with it. In the following Literature Review we will take a closer look on the Service time and the Service quality of staff and the stereotypes within the Hospitality industry. Service time of staff The service time has become an extremely important component of service quality within the hospitality industry. There is a complex relationship between the waiting times and the overall customer satisfaction because this will only be negative assessed when the costumer perceived the waiting time to be longer than what they found to be reasonable. Because most restaurants deliver so much quality in tangible offerings, they can distinguish themselves from their competitors by the quality of service (Allen, 1999). A study was developed to examine two factors in relationship to the waiting times. The first part of the study was the impact of waiting times at various stages of the service p rocess on perceived customer satisfaction. And the second part of the study was: What is the impact of company training activity on service time efficiency. For the study 8 of the same casual dining’s of one particular chain were followed. Only in 4 restaurants the managers talked to their staff about the service time issues every day before the shift started. 2 of these restaurants also called out the time between the orders were taken and it left the kitchen. The other 4 restaurants didn’t have a meeting or something about waiting times. The various stages of waiting time that were studied were: Arrival greet: time elapsed before guest was greeted at door Seating time: lapsed before guest was greeted at the table Drink Service: wait time after order was taken Order time: amount of time lapsed after order was taken -Check back time: time lapsed after food was received Payment time: how long guest waited for change/Credit Card Slip The results showed that the 4 restaurant that had spoken about the waiting time in all studied stages of waiting were on time and the percentages of the other 4 restaurants were always lower. The two restaurants that also called out the time during the shifts had a table turn (the length of time a guest would occupies a table at the Restaurant) of a very low 40 minutes. The two restaurants that only spoke about it before the shift had a table turn of 48 minutes and the other 4 had a table turn of over 50 minutes! For the study there were also mystery shoppers who went to the restaurant and after the visit had to give there rating. The mystery shoppers were asked about multiple items although the service times were most heavily rated. The 4 restaurants that spoke about waiting time were considered an excellent rating. The 4 that didn’t speak about waiting time were overall considered a below average rating with improvements needed. Service quality of staff Service quality can be seen as a very important factor when it comes to guest satisfaction (Melih Madanoglu, 2004). Service quality is the consumer’s judgment about an overall superiority or excellence. Itcan be crucial in the overall performance of an organization and enable it to differentiate itself from competitors to gain competitive advantage (Jannadi, 2001; Stevens et al.,1995). If the guests experience a good service there is a high chance that they will recommend the restaurant where they have eaten to other people. Everything depends on a good relationship between the customer and the staff. Many researchers carry out surveys about the dimensions of service quality and all had different solutions because like Parasuraman says the dimensions of SQ is generic. So it can be said that every dimension has to be adapted to the different restaurant and to the different target group they want to attract (Parasuraman, 1985). However when you look to the different results the researchers got from their surveys there are always some dimensions which appear every time. These words are reliability, staff behavior and their attitude to guests, timeliness and physical quality of the staff. All of these aspects have to be fulfilled to get a satisfied customer. Guests want to have a staff member who is nice, self-confident and friendly (behavior). Furthermore they want to see waiters/waitresses who like their job and are blessed to have them as guests (attitude). They also appreciate it to get their food and there drinks in an adequate time (timeliness). Finally customers feeling more comfortable when they have employees, who care for personal hygiene, have the right clothes and smell nicely. Stereotypes in the hospitality Customers will form their judgment based on the employee’s personal appearances, the customer’s pre-established expectations, and the environment in which the interaction occurs (Lockwood Jones, 1989). When there isn’t much information about these mentioned aspects, the customers will form impressions of the restaurant by looking to the staff members (observable cues). Race, sex, age, occupations and physical attractiveness are ex amples of these observable cues. These may connote differences in status and competence to observers (Berger et al., 1977). This is all about stereotypes and this plays an important role in human judgment. Stereotyping is the process of ascribing characteristics to people on the basis of their group memberships (Oakes et al., 1994). Selecting the best employees for service encounters is critically important for customer satisfaction and, ultimately, an organization’s success but how to do this when customers base their perceptions on stereotypes? The research of H.-F. Luoh S.-H. Tsaur analyzed the effects of gender stereotypes on the perceived service qualityunder favorable and unfavorable service quality conditions in fine dining restaurants. The results showed that under favorable service quality conditions, the respondents’ perceived service quality with regards to a female server on tangibles, reliability, assurance, and empathy dimensions was better than that of a male server. On the other hand, under unfavorable service quality conditions, there were no statistical differences in the respondent’s perceived service quality on the service rendered by a female server or a male server (H.-F. Luoh S.-H. Tsaur). Another form of stereotyping is the fact that people expect better service from someone of the same sex simply because they feel they might be more comfortable interacting with them (Fisher et al., 1997). Mind-Map Sub questions For specifying the main question of this research paper which is â€Å"Which sub dimensions influence the guest satisfaction†, three sub questions were phrased. These sub questions were phrased after making the mind-map and analyzing the literature review. 1. Does the behavior of staff members influence the guest satisfaction? 2. Does the Appearance of staff influence guest satisfaction? 3. Does the speed of staff have an influence on the guest satisfaction? Methodology This chapter provides information about how the study was carried out. It dealt with the subject from which the data were collected, the tool which was used in collecting the data and how this tool was used for the subject from which the data were collected (sample, instrument and procedure). Sample This research study is carried out by 55 students of the Stenden University Hotel School. To collect the data for the study, the students have visited 16 different restaurants. Two of these restaurants were pizzerias and two were sushi restaurants. 15 of the restaurants are located in the city of Leeuwarden. Only one is located in another city called Sneek. The price range of the restaurants lies between the 8,50 â‚ ¬ and 36,25 â‚ ¬. Some of the restaurants were visited by more than two people at the same time. Because of this fact a table is presented beside the text which shows the different restaurants and how many people have visited each of them. Instrument The instrument which was used for the study was a questionnaire with a Likert-scale from 1-10. The questionnaire focused on different points. Those points are Hygiene, General behavior, attitude, speed of staff service, language, posture, gesture, knowledge, appearance and presentation and general satisfaction. The questionnaire shows also other aspects: The gender of the server, the gender of the student and the average spending per person in the restaurant. Procedure All the 55 students chose a restaurant of their interest. The questionnaire with the Likert-scale from 1-10 was brought to the restaurant. The students filled in the questionnaire during or after the dinner in a discrete manner. It has to happen like this because staff of the restaurant should not get influenced by the fact that they were observed. After every of the 55 students had dinner in the restaurant of his/her choice, all the questionnaires were collected. All the answers of the questionnaires were put in a clear table in excel. Results In the following chapter the results of the quantitative questionnaire for the restaurant visit will be presented. The focus of the questionnaire was laying on the question â€Å"Which sub dimensions of the staff quality influence the guest satisfaction†. For answering this question scatter plots and descriptive statistics were used. With the help of these methods it could be found out which sub dimensions were most equally valued and which variable were the most chosen one. The first method is the mode. It can be seen in it that most of the participants valued the sub dimensions of the staff quality which were given in the questionnaire with a high mark, which means that almost all probands were satisfied with the quality of the staff in the restaurant they have chosen. Hygiene, general behaviour, attitude, speed of staff, language and general satisfaction were valued with an 8 and posture, gesture, knowledge and appearance/presentation with a 7. According to this it can be said that the most participants of the study were more satisfied with the first six sub dimensions which can be seen in the table below than with the 4 sub dimensions which are following (look at table 2). Table 1: Descriptive statistic for the Mode Hygiene| 8| General Behaviour| 8| Attitude| 8| Speed of staff| 8| Language| 8| General Satisfaction| 8| Posture| 7| Gesture| 7| Knowledge| 7| Appearance and presentation| 7| The second method which was used for analyzing the data of the questionnaire was the scatter plot. Therefore the different sub dimensions of the questionnaire were taken in relation with the variable â€Å"General Satisfaction. From the nine valued variables which were compared, four of them were most significant. Those four were therefore the variables which had the highest relation to â€Å"General Satisfaction†.2 The first scatter plot in figure one dealt with the relation â€Å"Appearance/presentation† and â€Å"General Satisfaction†. The dots which can be seen in it lie very close to each other and to the regression line as well which means that almost all of the participants of the questionnaire valued both variables almost with the same mark. The next scatter plot which belongs to figure 1 focused on the sub dimensions â€Å"Posture† and â€Å"General Satisfaction†. It is cognizable that the dots of this plot did not lie that close together like they did in the previous relation which means that the participants did not all had the same opinion about both sub dimensions. The ensuing scatter plot showed how similar the probands valued the relation of â€Å"General Behaviour† and â€Å"General Satisfaction†. Here it can be seen that the dots were further apart than in the other two plots. This finding showed that even more participants than in the other scatter plots valued differently and therefore did not have chosen the same mark. The last scatter plot in figure 1 concentrated on the combination â€Å"Language† and â€Å"General Satisfaction†. It pointed out that the dots of this one had the highest spreading of all four scatter plots. The consequence of this is that only a small amount of the probands valued this relation with the same mark. All in all it can be said that the combination â€Å"Appearance/presentation† and â€Å"General Satisfaction† are the relation which the probands of the questionnaire valued most equally. Mostly all of them had the same opinion about this proportion and have experienced it in a similar way. On the other hand â€Å"Language† and â€Å"General Satisfaction† though is the relation which was assessed most differently. The people who filled out the questionnaire had therefore all a different opinion about this combination. Figure 1: Visualization of the four significant variables In the end it can be said that the reason why the sub dimensions â€Å"average spending per person† and the â€Å"gender of sever† were not involved in the analysis is that both criteria didn’t give enough information for a meaningful and helpful conclusion. Discussion In the chapter of â€Å"Discussion† the findings of the literature review, the results of the questionnaire and therefore also the answer of the three sub questions will be discussed in detail. In the end a few limitations and recommendations on the process and procedure of the research will be named. Students of the Stenden hogeschool carried out a research study about staff quality. All of the students had to form groups and visit a restaurant of their choice. During the visit a questionnaire had to be filled out. This questionnaire consisted of several variables which belong to the topic â€Å"staff quality† like â€Å"Hygiene†, â€Å"General Behaviour† or â€Å"knowledge of the staff†. Those sub dimensions had to be assessed with the help of a likert scale from 1 to 10, whereat 10 meant â€Å"excellent†. After all that, each group had to formulate a main and three or four sub questions concerning staff quality and guest satisfaction. With the help of those questions the results of the questionnaire had to be analyzed. The main question of this paper was â€Å"Which sub dimensions of the staff quality influence the guest satisfaction†. For narrowing down this question a bit three sub questions were formulated. Those sub questions are â€Å"Does the behavior of staff members influence the guest satisfaction?†, â€Å"Does the Appearance of staff influence guest satisfaction?† and â€Å"Does the speed of staff has an influence on the guest satisfaction?†. In the result chapter it could be seen that especially five sub dimensions influence the thinking of the guests. One of these sub dimensions is â€Å"General Behaviour†. After it got taken in relation with â€Å"General Satisfaction† it was cognizable that the people who valued â€Å"General Behaviour† also assessed â€Å"General Satisfaction† almost with the same mark. The mode also showed that â€Å"General Behaviour† were valued from almost all of the probands with an 8 which means that all the staff members in the different restaurants behaved in the correct way. This finding expresses therefore that a good behaviour of the staff influences the g uest satisfaction in a positive way. It also reinforces the first sub question whether the behaviour of staff members influence the guest satisfaction. Also different researchers of the text â€Å"Validating Restaurant Service Quality Dimensions† which was edited in the Literature Review say that a friendly and polite behaviour of the staff members is very important for getting happy and satisfactory guest. The next sub question was about the sub dimension â€Å"Appearance and presentation of staff† and in how far it influences the satisfaction of guests. Concerning the results of the questionnaire, it is cognizable that also this variable influences the guest satisfaction. This conclusion was provable by looking at the relation of â€Å"Appearance/presentation† and â€Å"General Satisfaction†. The probands of the questionnaire had mostly the same opinion about the â€Å"Appearance and presentation of staff† as well as about the â€Å"General Satisfaction†. That means that when they have a special opinion about the first sub dimension they transfer it also to their overall satisfaction. In the mode the variable â€Å"Appearance/presentation† was assessed with a â€Å"7† which means that the majority of the participants were satisfied with this sub dimension. Also the â€Å"General Satisfaction† was valued with a high mark so it cou ld be said that the â€Å"Appearance and presentation of staff† influenced the satisfaction of the participants in a positive way too. In the literature review the author of the text â€Å"Gender Stereotypes and Service Quality in Customer – Waitperson Encounters† also said that the guests always pay attention to the appearance of the staff members. When they are not dressed adequate or looking cultivate people might think that the food they serve will also be dirty and contaminated. Because of this a neat outward appearance is important for making the guests feel comfortable and giving the feeling that everything is hygienic. Only when the guests feel comfortable they are satisfied and happy during and the restaurant visit. These findings confirmed therefore the second sub question whether the â€Å"Appearance and presentation of staff† influences the guest satisfaction. The last sub question dealt with the variable â€Å"speed of staff† and in how far it influences the guest satisfaction. In comparison to the other two sub dimensions, this variable showed another outcome. In the results it was cognizable that only a few of the participants of the questionnaire valued â€Å"speed of staff† with the same mark which means that they did not have the same opinion about this sub dimension. Whereas the first two variables were valued almost the same like â€Å"General Satisfaction†, â€Å"speed of staff† was assessed differently. Because of that this variable does not influence their overall satisfaction that much like â€Å"General Behaviour† and â€Å"Appearance and presentation of staff† These findings also answer the last sub question whether â€Å"speed of staff† influences the guest satisfaction. Although the text called â€Å"Validating Restaurant Service Quality Dimensions† which was worked on in the Literature Review had to be expressed that â€Å"speed of staff† is important for getting satisfactory guests, it seemed that this variable is not that relevant for the participants of this questionnaire. During the analysis of the results two limitations concerning the questionnaire appeared. The first limitation would be that it is not possible to find out which sub dimensions are most important for the guest satisfaction which is normally one of the most essential questions for interpreting in how far staff quality influences the overall satisfaction of guests within a restaurant. A recommendation would be to formulate another question at the bottom of the questionnaire concerning the importance of the sub dimens ions. With this question it would be possible to analyze which aspect is the most important one within staff quality. The second limitation is that only a few people were surveyed. The results would be more reliable if more groups would have had to fill out the questionnaire. It is only possible to formulate meaningful theses concerning a specific topic if a bigger group will be asked because only then it can be make sure that it is not a coincidence when a participant assesses a variable with a good or bad mark. When a bigger amount of probands value a variable with the same mark it is more probable that it really deserves this assessment. References Andersson, D., Mossberg. (2004). The dining experience: do restaurants satisfy customer needs?. Food Service Technology. 4, 171-177. Louh, Hsiang-Fei, Tsaur, Sheng-Hshiung. (2007). Gender Stereotypes and Service Quality in Customer – Waitperson Encounters. Total Quality Management. 18 (9), 1035-1054. Madanoglu, M. (2004). Validating Restaurant Service Quality Dimensions. Journal of Foodservice Business research. 7(4), 127-147. Tobin, R., Huffman, M.(?) . Examining the Impact of Service Times on Overall Guest Satisfaction Perception in the Casual Dining Environment. FIU Review. 24 (1), 42-48.

CORPORATE TRAINING :: essays research papers

Corporate Training Today, managers need well-trained employees and are finding they do not exist. Corporations are providing additional training for their employees. One such training program that is being added to corporate learning environments is an awareness of emotional intelligence. Business managers are learning that successful managers need high Emotional Quotient (EQ) or Emotional Intelligence (EI) to work effectively. Emotional intelligence is the ability to accurately perceive emotions in self and others, to identify different emotional responses, and to use emotional information to make intelligent decisions (Goleman, 2000). A leading expert on EQ finds, â€Å"people good at managing relationships tend also to be self-aware, self-regulating, and empathetic† (Goleman, 2000, p. 33). Emotional intelligence is especially important â€Å"at the highest levels of the company, where differences in technical skills are of little importance. In other words, the higher the rank of the person, the more emotional intelligence capabilities are needed for decision making effectiveness† (Goleman, 1986, p. 94). Emotional intelligence is crucial to a successful business career and for effective group performance (Goleman, 1986). The core competencies required for emotional intelligence are â€Å"the perception of emotions in one’s self and others, the understanding of these emotions, and the management of emotions† (Feldman, 2001, p. 4). Success in the modern workplace requires teamwork and collaboration. Emotional Intelligence training is essential because most modern companies rely on teams of employees working together, rather than on the action of individual managers working in isolation (Ganzel, 2001). b Several accredited universities are delivering EQ training in hopes of preparing their students for the workplace. Grossman (2000) states: A current trend in education is to teach students about how their emotional intelligence can have a positive or negative effect on their career. Many universities are now offering courses in interpersonal relationships and emotional intelligence in an attempt to prepare students to be leaders. Leaders cannot lead in isolation, and an educational delivery system that features team building and collaboration is growing by the numbers. (p. 48) Emotional intelligence skills are a crucial component for a successful career in business.

Human Life Cycle

The human life cycle is essential to the world's population. It allows individuals to create families that can change society in multiple ways and all those individuals that has the capacity to change the world has a mother. Every soon to be mother wants an easy pregnancy but most importantly hopes and prays for a healthy baby. Understanding pregnancy is important soley due to the fact its a major factor in the cycle of life. Pregnancy involves growth, development and a new beginning.A women that is becoming pregnant with a child is also known as conceiving, this process carried out by having sexual intercourse with a male. A female ovulate an egg cell, oocytes goes down a uterine tube. During sexual intercourse male sperm moves into the vagina, which is near the female's cervix, this occurs in the reproductive system. The sperm cell swims up the uterus and meets up with the oocyte and the process of fertilization occurs. During sexual intercourse many sperms swim towards the oocyte but only one sperm cell has the ability to fertilize the egg.During beginning fertilization of the egg the cytoplasm triggers lysosomes vesicles that release enzymes that hard the zona pellucida so that it reduces the chance of more than one sperm can penetrates the oocytes. The egg divided then undergoes meiosis ends. The nuclei of the egg and nuclei of the sperm unite the membrane falls apart and the chromosome mingles which complete fertilization. The sperm cell and egg cell each has 23 chromosomes and during fertilization it 46 somatic cell this cell is called a zygote the first cell of the future offspring.The Zygotes undergoes mitosis 30 hours after forming, cells division occurs rapidly. The rapid cell division is called cleavage. During cleavage tiny cells move through the uterine tubes during the time of implantation cells in the interface of the blastocyst. The cell surrounding the embryo is called the placenta this organ attaches to the embryo and uterine wall exchanges o f nutrients ,gasses ,waste between maternal blood and embryo blood. The beginning of the embryonic stage the of the offspring is called an embryo. Embryonic stage ends at eight week of the prenatal development . During this ime the placenta form and major organ develops and the major external body structure appears. The cell in the inner cell mass flatten embryonic disc with two distinct layers the connection stalk attached to the embryonic disc to developed placenta farther . Ectodermic cell gives the nervous system and portions of special sensory organ ,epidermis ,hair, nail, glands of the skin. Mesodermal cell form all type of muscle tissue, bone tissue, bone marrow . blood, blood vessel, lymphatic vessel, connective tissues internal reproductive e organ , kidney and epithelial lining of body cavities.Endodermal cells produced the epithelial lining of the digestive tract ,respiratory tract, urinary bladder and urethra . When the chronrionic villi develops the embryonic blood vess el appears. During the 4th week of development the flat embryonic disc is a cylindrical structure and head and jaws develops the hearts starts to beats and tiny buds which will become upper and lower limbs forms. At 5th to 7 week the head grow rapidly and become more rounded and face begins to develop showing eyes nose mouth and more human like.The upper and lower limbs elongate and figure and toes appears . By the end of the seventh week all the main internal organs are present ,the structure in enlarges and the embryonic become more human like appearance . End of 8 week until birth the offspring s called a fetus. Fetal stage is the end of the eighth week of the development and last until the birthing process during this time the fetus is growing very rapidly the body proportion enlarge at a considerable rate. The beginning of the fetal stage the head is larger than the limbs are short.During the third month the body length accelerates and the head growth slows. During the twelve w eek the external reproductive organ are distinguishable male or female. At the 4th month the body grows 20 cm the skeleton beginnings to ossify. The following month the skeleton muscles contracts and the pregnant woman may fell fetal movement, hair begins to appears on the head . During the 6 month the fetus gains weight and eyebrow and eyelash appear and the blood vessel in the skin give a red appearance in the fetus.During the last trimester the fetal brain cell develops rapidly . At the end of the ninth month 266 day the fetus is full term. The fetus is around 50 center meter and weight around 2. 7kg to 3. 6 kilogram everything is well develop and the fetus head is toward the cervix. Pregnancy ends with the birthing process, during this period rapid changed occurs. Progesterone starts to decline and it suppress the uterine to contracts, this stimulated synthesis of prostanglandin the uterine contracts.The cervix begins to thin and opens ,stretching of the uterine and vaginal tiss ues occurs. The nerves impulses to the hypothalamus which signals the posterior glands to release the oxytocin hormones this stimulates powerful contraction. During labor the rhythmic contraction begins ,the fetus is positioned head downward and labor contraction forces the head towards the cervix. The cervix begins to dilate and increase in oxytocin is release. As labor continues the abdominal muscles contracts and forces the fetus through the cervix and the vagina to the outside.After the delivery of the neonatal the placenta separates the uterine walls and is expelled the birth canals. Bleeding occur after the expelling which is called the after birth. Pregnancy involves a lot of different change in the body for the mother and the baby. This occurs from unite of the male and female and a miracle of life begins. The changes happen in a very rapid speed each day different development occurs . The beginning of a new family occurs between the individuals mother, father, child. This i s only the beginning of the life journey, for the child. 1002 words

Importance of patient confidentiality Essay

Health care professionals have a duty to maintain confidentiality for their patients. Health professionals may not disclose any patient information revealed by a patient or discovered by a physician in connection with the treatment of a patient. Patients put all of their trust into healthcare professionals and it is their job to protect patients’ private information. Consequences will be made if patient confidentiality is disclosed. The security of patient information is crucial because there are many risk factors that could occur. The disclosing of patient information can put patients at risk. Many problems could occur if patient information isn’t kept confidential. Someone could get their social security number, steal their identity or even find out their address. Other healthcare providers gossiping about a patients’ information such as an STD, could get around to others that the patient may know personally and that can mentally, emotionally and physically affect a patient. In general, AMA’s Code of Medical Ethics states that the information disclosed to a physician during the course of the patient-physician relationship is confidential to the utmost degree. (â€Å"American Medical Association,† 2013, Para. 1) If patient confidentiality is revealed than there are consequences that will follow. Health care professionals could be terminated for a certain period of time or completely fired from the job depending on the situation. Health care providers or even the facility could be sued. Also health care providers could lose patients’ trust because they could hear by word of mouth that patient information is not secure, and they are not a trustworthy facility. Illegal actions could potentially mean jail time or court depending on the situation. Maintaining patient confidentiality is a legal duty as well as an ethical duty. (â€Å"American Medical Association,† 2013, Para. 2) The purpose of health care provider’s is to make the patient feel free to disclose any and all of their  history so the physician can treat the patient appropriately. â€Å"If patients are not confident that there interactions will be held in confidence, they may be inhibited from telling their doctors about important things. (Alta, Anderson, Steele, 2000, para.3) There are times when private information has to be disclosed to outside parties with the patients’ consent such as insurance companies, parent/guardian, health departments or the court may have to subpoena patient’s medical records if patients’ do not want to comply to let others view them. This is called a breach of confidentiality. This means patient records can be disclosed to a third party, without patient consent or court order, of private information that the physician has learned within the patient-physician relationship. Patient record have to be reviewed by other parties to get their insurance companies to pay for their care and other doctors or facilities may have to view their history because sometimes patients have to be referred to other doctors. The general rule regarding release of a patient’s medical record is that information contained in a patient’s medical record may be released to third parties only if the patient has consented to such disclosure. (â€Å"American Medical Association,† 2013, Para. 6) Congress passed the Health Insurance Portability and Accountability Act (HIPPA) in which offers protection for personal health information. It places limits on how confidential health information can be shared with others. The HIPPA rules and regulations give patients better security over their information. Health care providers have to abide by a series of privacy standards and if they do not, they will have penalties to abide by for not following those standards. Within the HIPPA guidelines, patients have the right to request a copy of their records. It puts safeguards in place for confidential health information collected, maintained, used, or transmitted in electronic form. Patient confidentiality can be avoided if healthcare providers remain professional at all times and follow all rules, laws and regulations. Facilities need to have meetings on a weekly basis so they can all remain updated on all rules and issues that need to be addressed. Communication is what all health care providers need to provoke because it helps keep  everyone on the same page and if there are any issues health professional should be able to communicate well with other individuals to address a situation in a professional manner. Overall maintaining patient confidentiality is the main duty to provide the best care for patients because making patients feel at ease with their health care providers gives them the trust they need to know they will be well taken care of. If this bond of trust is broken, patients may be hesitant to seek care or may not share important information needed to provide the best care. The HIPPA laws have strengthened patient confidentiality. Keeping patient information confidential is more than just the right thing to do, it is the law. References In text Citation: (Alta, Anderson, Steele, 2000, para.3) (â€Å"American Medical Association,† 2013, Para. 1) (â€Å"American Medical Association,† 2013, Para. 2) (â€Å"American Medical Association,† 2013, Para. 6) Alta, V. Anderson, JD. Steele, D. (September 26, 2000) Confidentiality and Privacy Outline. Webmedia Retrieved May 27, 2013 from http://webmedia.unmc.edu/intmed/geriatrics/lectures/aita3.pdf