Postmodernist Features in Vonneguts Cats Cradle

Postmodernist Features in Vonneguts Cats Cradle Cats Cradle is a book, which enables many points for literary discussions. One possible topic of them could be the postmodernist features in this book. In this examination Ihab Hassans essay Toward a Concept of Postmodernism was used as a source of secondary literature for defining of postmodernist features. The most visible and prevalent features are postmodernist metonymy, treatment of the character, dynamic tension, anarchy and a postmodernist look at religion as a whole. To put Vonneguts Cradle into a definite time span, let me start with a bit of personal data about the author. Kurt Vonnegut, Jr. was born on November†¦show more content†¦ In fact, in each of his novels there is at least one character from his native region. This can be compared to director Alfred Hitchcocks practice of self cameos on screen. It is true, that we can find some parallels between Vonneguts books and his life. The book Cats Cradle is no exception. The Hoenikker family of the novel, consists of an elder son, middle daughter and the youngest child is a boy, just the same as in Vonneguts own family. Another parallel can be seen in connection with Vonneguts mother. His mother committed suicide, when he was twenty-two years old and in many of his novels the character of the mother is dead. But lets focus on the book Cats Cradle itself. This book was written in 1963. The second title of the book, which is, The Day the World Ended can attract the reader immediately. John, a writer, is the fictional author of a book, which he calls The Day the World Ended. He decides to write about Felix Hoenikker, one of the creators of the atomic bomb and his family on the day when the bomb was dropped on Hiroshima. In his research, John gets in touch with Newt Hoenikker, the youngest, midget son of Felix Hoenikker. Newt writes letters to John and tells him about his brother Frank and sister Angela. Newt also describes the day when the bomb was dropped, the day when his father went toShow MoreRelatedPostmodernism in Literature5514 Words   |  23 PagesEnlightenment ideas implicit in Modernist literature. Postmodern literature, like postmodernism as a whole, is difficult to define and there is little agreement on the exact characteristics, scope, and importance of postmodern literature. However, unifying features often coincide with Jean-Franà §ois Lyotards concept of the meta-narrative and little narrative, Jacques Derridas concept of play, and Jean Baudrillards simulacra. For example, instead of the modernist quest for meaning in a chaotic world

Analysis Of Othello And Desdemona - 1045 Words

There comes a time in many relationships when you realize that love is not enough to stay together. In Othello by William Shakespeare, the play is set in Venice in the sixteenth century and focuses on the war between Venice and Turkey and the people who it affects. Othello is an impressive general of the Venetian armed forces, despite this he becomes influenced by a man named Iago, who yearns for Cassio’s position as lieutenant. Iago damages Othello mentally by fabricating Desdemona s relationship with Cassio. Throughout the play Othello becomes overpowered by Iago’s manipulation and lies. This is the foundation for Othello and Desdemona’s difficult relationship. Despite the fact that readers may think that Bianca and Cassio have the†¦show more content†¦The fact that Othello questions who Desdemona is to him reveals his lack of trust for Desdemona. Desdemona puts her life on the line to swear that she is loyal to Othello. If a person ever needs to prove their loyalty that much to their significant other their relationship is not strong. H. Transition + Claim #3: The last example of Othello’s doubt in Desdemona’s loyalty is when Othello says: â€Å"What, not a whore? / No, as I shall be saved. / Is‘t possible? / Oh heaven forgive us!† (IV.II.90-93). Othello challenges everything that Desdemona says. He automatically assumes she is lying. Othello’s impulse to always doubt Desdemona clouds his judgement. Causing an extreme case of miscommunication. Due to the fact that Othello is so impressionable his trust in Desdemona has faded and because of this he can no longer listen to anything she says even if it is the truth. In addition, Othello abuses Desdemona both verbally and physically. To begin, Othello snaps at Desdemona: â€Å"Heaven doth truly know it./Heaven truly knows that thou art false as hell./To whom, my lord? With whom? How am I false?/Ah, Desdemona, away, away, away!† (IV.II.41-47). Othello continues to antagonize Desdemona and wrongfully accuse her of the â€Å"affa ir† between her and Cassio. Even though they really love each other, lago’s constant lies portray Desdemona as lecherous causing Othello to snap at Desdemona. Secondly, Othello enhances the abuse by striking desdemona.â€Å"my lord/ i m glad to see you mad./Show MoreRelatedOthello And Desdemona Relationship Analysis2123 Words   |  9 PagesOthello and Desdemona have a peculiar relationship to say the least. While the story of Othello does not give us many insights on their relationship, throughout the story, we begin to question the concept of their relationship as a whole. The audience blames Othello ending in a tragedy on Iago, but as critical thinkers, they should consider the flaws of Othello and Desdemona’s relationship. Along with flaws, Othello and Desdemona had relationship issues already in areas of behavior and backgroundsRead MoreOthello: Good vs Evil1525 Words   |  7 PagesGood Or Evil: A Critical Analysis of Othello’s Main Characters William Shakespeare’s Othello is a classic depiction of a struggle between good and evil. In the play,, the characters are faced with the choice to either conquer or succumb to the overpowering force of evil. Shakespeare places his characters on a sort of spectrum in which a character’s amount of god or evil can be represented by a shade of color: black representing pure evil, white representing absolute goodness, and a shade of greyRead MoreTragic Hero in Othelo by William Shakespeare996 Words   |  4 PagesConventions of Othello Shakespeare has been a part of the American Society for many years. Compared to other Authors, he has a different style of writing but within his own writings, they are all very much alike. He has written many plays including Othello and Romeo and Juliet. Shakespeare was a man who wrote plays that followed the same literary conventions. These conventions included tragic hero, fallacy, irony, and also suspense. A tragic hero is a male figure who is high in society and one whoRead MoreAnalysis Of Shakespeare s Othello 1567 Words   |  7 PagesWOMEN’S ROLE IN SOCIETY: DISECTING THE MISOGONY IN SHAKESPEARE’S OTHELLO Judging Othello from a self-proclaimed feminist Audre Lorde’s perspective allows the reader to see the double standards women faced in the Elizabethan society. Today our society assigns gender roles to children from birth. From the baby dolls needing care and EZ Bake Oven toys, little girls are encouraged at an early onset to lead domesticated lives. Boys on the other hand, are given cars and action figures that can take rough-housingRead MoreAnalysis Of Shakespeare s Othello 1131 Words   |  5 PagesAn Analysis of Othello by Shakespeare Shakespeare is known for his use of recurring themes throughout his work, including love, death and betrayal. These themes are present in his work of Othello. However, the most fundamental issue is jealousy. The lives of the characthers in Othello are ruined by jealousy from the beginning to the end of the play. The telling of the story is carried out by passion, jealousy, and death. Shakespeare’s Othello reveals devastating tragic inevitability, stunning psychologicalRead MoreThe Real Victims Of Othello1197 Words   |  5 PagesThe REAL Victims of Othello Shakespeare’s tragic play, Othello, gives insight to broken relationships and tragic deaths all caused by lies. But the main component of these lies is faults in relationships. Shakespeare explores the ideas of Othello’s actions toward Desdemona, their relationship, but forgets an important detail: her side of the story. Desdemona, along with the other women in the play contrast each other tremendously. All three women show victimization in their own way, but how farRead MoreEssay about Analysis of an Extract from William Shakespeares Othello980 Words   |  4 PagesAnalysis of an Extract from William Shakespeares Othello In the play Othello, four characters are murdered. The character Iago, who manipulated certain characters into wanting to kill them. Desdemona, Emilia, Othello, and Roderigo, are killed. Iago originally did this out of jealousy of Othello and Roderigo. The deaths of these four characters were inevitable. There was justice in this play for all of the characters who were involved in the killing of the four charactersRead MoreOthello As A Tragic Hero872 Words   |  4 Pagesof Venice, Othello is transformed into a crazy, senseless man. William Shakespeare uses the idea of a tragic hero in almost all of his dramas. A tragic hero can be described as a person of high status who is neither completely good nor completely evil, possesses a tragic flaw, and leaves this flaw to be the reason for his/her downfall. Othello believes he can trust one of his soldiers, Iago, who is determined to seek revenge on Othello for not promoting him to be a lieutenant. Othellorsquo;s temperRead MoreOthello by William Shakespeare1086 Words   |  5 PagesThroughout the tragedy of Othello Shakespeare does an impressive job of quickly introducing and manipulating his main characters. His talents are no less when it comes to the creation and development of Emilia. Though it appears that Emilia is both a loyal and obedient wife, her actions speak much louder than her words. When Emilia betrays the sisterhood within the play of Othello much is revealed to the reader regarding her character. 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Student Satisfaction of On-Campus Food Services Free Essays

string(34) " time by hundreds of researchers\." On-campus foodservices were thought to be the first choice for university students to dine in. This paper aims to know an opinion and satisfaction level of every individual using student’s own cafà © of Lahore Garrison University. Customer’s preference has to be at first for university for which 300 questionnaires destributed among students, teachers and other staff of university. We will write a custom essay sample on Student Satisfaction of On-Campus Food Services or any similar topic only for you Order Now In questionnaire, demographic measures include gender, age, province, qualification and status. Variables that are descriptively used to analyze customer’s opinion are service delivery, servicescape , product and technology. These factors are then descriptively analyzed to determine attributes influencing university customer preferences. Our findings analyzed their opinions statistically by using SPSS in which variables are then descriptively used to analyze correlations between each other which results 100% significant. ANOVA, bar charts and correlation is used to analyze an overall opinion of customers and relation between each variable by using Student’s own Cafà © of Lahore Garrison University. This paper results in strong correlation between four variables and also shows an unequal satisfaction among teachers, students and service delivery and significantly contributes in providing a deeper insight into factors that influences dining choice of university foodservice’s customers in Lahore Garrison University. Introduction It is a measure of how products and services supplied by a cafà © or surpass customer expectation. Customer satisfaction is a term used to describe a scenario when an exchange meets the needs and expectations of its use. Customer satisfaction, as a business term, can also be used to measure how the supply of products or services surpasses customer expectations. Consumer’s opinion is very important that need to be known for every university’s cafeteria. This paper aims to know an opinion and satisfaction level of every individual using student’s own cafà © of LGU. So, it will be very helpful for management of cafà © that which services need to be more improved and which sort of products should need to be added or subtracted. Customer satisfaction has been studied for a long time by hundreds of researchers. You read "Student Satisfaction of On-Campus Food Services" in category "Papers" Consumer loyalty is the core of any business promotion. Consumer loyalty often turns into focal point of consideration since it is used to decide customer’s repeat buying expectation, which is in turn used for the turnover or profit forecast of any business. (Anshul Garg *, 2017) Food services are an important constituent of a wholesome arrangement that influences personal satisfaction of students and faculty at universities and colleges. Food service requirements of university students need to be further explored. While the importance of offering quality education is undisputed for many universities and colleges that are concerned with bringing more students to their institutions, paying attention to food services is an added attraction for students. Furthermore, the number of undergraduates registered in universities is growing incessantly, causing an explosive development of this market (Garg, 2014). The findings reveal that the various quality factors considered in the study are positively correlated with customer satisfaction and have a significant impact on the level of satisfaction of both students and staff who have dined at the university cafeteria. It could be concluded from the results that the influence of the price offered at the university cafeteria had a significant effect on the loyalty of the respondents. The result of this study is a guide to better services and facilities, which leads to an increase in the competitive impact of restaurant business on the market. (Anshul Garg, 2017) Food and beverage quality plays a vital role in determining and forming students’ satisfaction. Quality attributes of food and beverage such as taste, smell, freshness, appearance, size, shape, colour, gloss, consistency, and texture play a higher role in accomplishing or surpassing customer satisfaction and expectation to return (Dollah, Mansor, ; Mohamed, 2012). (Anshul Garg*, 2017) Background As the paper’s aim is to know an opinion and satisfaction level of every individual using student’s own cafà © of LGU for which at least 300 questionnaires have to be distributed among students, teachers and other staff of university. In questionnaire; demographic measures include gender, age, province, qualification and status. Variables that are descriptively used to analyze customer’s opinion are Service Delivery, Servicescape , Product and Technology. This paper significantly contributes in proving a deepest opinion of customer that really influence the overall services providing in cafeteria of LGU. Customer’s preference has to be at first for university. Objective â€Å"An overview of the factors influencing the customers of cafeteria† We have to know our customers opinion and their satisfaction level to bring more improvements as per their response. Paper’s aim is to know an opinion and satisfaction level of customers. Problem Statement: Students satisfaction with the service quality of cafeteria of Lahore Garrison University. Chapter 2 On the basis of four variables regarding our research project that are service delivery, servicescape, product and technology we observed that many factors have been found to influence students and staff when choosing a food service property, such as the quality of food and beverages, quality of service, value, price, hygiene and cleanliness, location, and product variety. For the purpose of the current study, factors that have been investigated in relation to their impact on consumer satisfaction are food and beverage quality, food and beverage variety, service quality, the atmospherics of the restaurant and the price-to-value relationship. (Anshul Garg*, 2017) It is believed that service quality has a positive effect on customer satisfaction, that is to say improving service quality results in a satisfied customer (Chang, Suki, ; Nalini, 2014; Lee, Liaw, Lee, ; Rha, 2016). But of course, service quality is not the only variable to consider when explaining customer satisfaction, as pricing also plays a central role in the analysis of customer satisfaction. While the relationship between quality and customer satisfaction, price fairness and satisfaction have been pretty well determined by service marketing researchers, it seems that no clear links have been established between these two variables for research on satisfaction. (Anshul Garg*, 2017) Customer satisfaction has been studied for a long time by hundreds of researchers. Consumer loyalty is the core of any business promotion. Consumer loyalty frequently turns into the focal point of consideration since it is used to decide a customer’s repeat buying expectation, which is in turn used for the turnover or profit prediction of any business. Amelia and Garg (2016) noted that first impression is one of the main considerations along with the quality of food, waiting time for the food being served, correctness of the food served, and politeness and alertness of restaurant staff. Comfortable seating and dining area and restaurant ambience had significantly affected the customers’ intention to return to the restaurant. (Anshul Garg*, 2017) Cafeteria atmosphere is dictated by the spatial organization of the seating, variety of the internal decorations and the appropriateness of the ambient melodies, which are imperative providers to the higher gratification of cafeterias (Namkung ; Jang, 2008). Besides, food packing, portion size, and arrangement lighting at the cafeteria impact the individual’s prompt setting (Story, Kaphingst, Robinson-O’Brien, ; Glanz, 2008). Additionally, the physical setting impacts customers’ view of service quality (Hensley ; Sulek, 2007; Norhati ; Nur Hafisah, 2013). Previous research by Flegal, Carroll, Ogden, ; Curtin (2010) found that there are connections between food information, food quality, eating behaviour, dining situations and food distribution settings. The atmosphere is an intangible component made up of everything related to the brand that will yield an impression towards the specific location. The design of the dining setting, stylistic layout, interior design and colour scheme, textures and the food produce the atmosphere. The appropriate atmosphere can make the food, service quality and entire dining experience appear to be better (Raman ; Chinniah, 2011; Norhati ; Hafisah, 2013). All these elements are most crucial and have a direct association with customer satisfaction. (Anshul Garg*, 2017) Chapter 3 Theoretical Framework We use four variables which are closely correlated to each other as shown below Service delivery A service delivery is a set of principles, standards, policies and constraints to be used to guide the designs, deployment, operation and retirement of services delivered by a service provider with a view to offering a consistent service experience to a specific user community in a specific. Servicescape The servicescape includes the facility’s exterior (landscape, exterior design, signage, parking, surrounding environment) and interior (interior design and decor, equipment, signage, layout) and ambient conditions (air quality, temperature and lighting). In addition to its effects on customer’s individual behaviors, the servicescape influences the nature and quality of customer and employee interactions, most directly in interpersonal services. Servicescape is a model developed to emphasize the impact of the physical environment in which a service process takes place. The aim of the servicescapes model is to explain behavior of people within the service environment with a view to designing environments that accomplish organizational goals in terms of achieving desired behavioral responses. Cafeteria atmosphere is dictated by the spatial organisation of the seating, variety of the internal decorations and the appropriateness of the ambient melodies, which are imperative providers to the higher gratification of cafeterias (Namkung ; Jang, 2008). Besides, food packing, portion size, and arrangement lighting at the cafeteria impact the individual’s prompt setting (Story, Kaphingst, Robinson-O’Brien, ; Glanz, 2008). Additionally, the physical setting impacts customers’ view of service quality (Hensley ; Sulek, 2007; Norhati ; Nur Hafisah, 2013). Previous research by Flegal, Carroll, Ogden, ; Curtin (2010) found that there are connections between food information, food quality, eating behaviour, dining situations and food distribution settings. (Anshul Garg*, 2017) Product A thing or person that is the result of an action or process. Product is basically a physical item, service or symbolic effect that offered to fulfill the needs of customers. Technology The support and maintenance of any quality service delivery, servicescape and products would fall on the technological applications within the foodservice facilities. ‘Technology’ has been offered as an avail service to customers, irrespective of the customer and the service provider being coincidently. Two examples of technology in foodservices are, the usage of computers, frozen items in refrigerators, and the timers that keeps track in a busy kitchen. All these applications reduces over-cooked food and food waste while ensuring the cooked food are safe and perfectly done. Methodology Consumer’s opinion is very important that need to be known for every university’s cafeteria. This paper aims to know an opinion and satisfaction level of every individual using student’s own cafà © of LGU for which quantitative data collected using 300 questionnaires among students, teachers and other staff of university. In questionnaire, demographic measures include gender, age, province, qualification and status. Variables that are descriptively used to analyze customer’s opinion are service delivery, servicescape, product and technology. We have analyzed their opinions statistically by using SPSS. These variables are then descriptively used to analyze correlation between each other which results 100% significant. ANOVA, bar charts and correlation is used to analyze an overall opinion of customers and relation between each variable by using Student’s own Cafà © of LGU. This papers significantly contributes in proving a deepest opinions of customer that really influence the customers of cafeteria of LGU. Customer’s preference has to be at first for university. Chapter 5 Descriptive Table 1 below illustrates that from the total sample size of 300, the percentage of respondents’ gender consisted of 65.33% females and 34.67% males. Table 1.1 shows that Among all respondents, majority belongs to bachelors level with 73% then 8.3% were masters, 2.3% were M Phil level and 16.3% others as shown in bar diagram table 2 below: Table 1.2 shows that Since the study was conducted in the Lahore Garrison University and most of the diners are students who are actually studying at Lahore Garrison University, thus majority (71%) of the respondents were the students who were mainly in the age group of 17 to 24. Apart from students, the remaining respondents were academics (27%) and admin staff (2%). According to the results shown below in table 1.3The Teacher’s are highly Satisfied with the mean value of 2.753, others with mean value of 2.5 and students having a low satisfaction level with the least mean value of 2.493 as shown below:Table 1.3 Inferentials ANOVA An ANOVA test is a way to find out if survey or experiment results are significant which stands for Analysis of Variance. In other words, ANOVA helps to figure out if there is a need to reject the null hypothesis or accept the alternate hypothesis. Basically, ANOVA use to tests groups to see if there’s a difference between them. From table 1 below, we observed that F Statistics is 4.850 and P value is 0.008 that is less than 5% which shows that these three group of people are not equally satisfied with the service delivery. Service Delivery Sum of Squares Df Mean Square F Sig. Between Groups 4.275 2 2.137 4.850 .008 Within Groups 130.898 297 .441 Total 135.173 299 Table 1 From table 2 below, we observed that F Statistics is 3.841 and P value is 0.023 that is less than 5% which shows that these three group of people are not equally satisfied with the servicescape. Servicescape Sum of Squares df Mean Square F Sig. Between Groups 1.866 2 .933 3.841 .023 Within Groups 72.148 297 .243 Total 74.015 299 Table 2 From table 3 below, we observed that F Statistics is 4.672 and P value is 0.010 that is less than 5% which shows that these three group of people are not equally satisfied with the product. Product Sum of Squares Df Mean Square F Sig. Between Groups 3.869 2 1.935 4.672 .010 Within Groups 122.985 297 .414 Total 126.854 299 Table 3 From table 4 below, we observed that F Statistics is 17.226 and P value is 0.000 that is less than 5% which shows that these three group of people are not equally satisfied with the technology. Technology Sum of Squares Df Mean Square F Sig. Between Groups 9.190 2 4.595 17.226 .000 Within Groups 79.229 297 .267 Total 88.419 299 Table 4 Overall, there was a strong, positive correlation was computed to assess the relationship between the Service delivery, Servicescape, product and technology. There was a positive correlation between the four variables where: In servicescape, r= 0.677 and p=0.000 , in Product r=0.656 and p= 0.000 , and in Technology r= -0.244 and p=0.000 in correlation with service delivery. In Service Delivery, r= 0.677 and p=0.000 , in Product r=0.724 and p= 0.000 , and in Technology r= -0.153 and p=0.000 in correlation with servicescape. In service Delivery, r= 0.656 and p=0.000 , in Servicescape r=0.724 and p= 0.000 , and in Technology r= 0.212 and p=0.000 in correlation with product. In service Delivery, r= -0.244 and p=0.000 , in Servicescape, r=-0.153 and p= 0.000 , and in Product, r= 0.212 and p=0.000 in correlation with Technology. Conclusion The study revealed that students’ satisfaction with the university cafeteria has negative relationship with all the different factors, for e.g., service delivery, servicescape, product and technology used in this study as compared to teachers as they have a positive relation of all factors mentioned above. It is in this way critical for university cafeteria administrators to continue enhancing the quality of food and beverage served to the clients to increase their satisfaction level. Moreover, an attractive menu, with different food varieties, at a reasonable price should be offered to the customers and served in an appropriate ambience that can energies their enthusiasm for dining at the university cafeteria. The results showed that food and beverage quality and service quality have a significant relationship with customer satisfaction. This was supported by previous studies. For instance, Ha and Jang (2010) and Hyun (2010) confirmed from their study that food and beverage quality and service quality have positive and significant relationship with consumer satisfaction in university cafeteria service. Recommendations As observations shows less satisfaction level of students with overall services. providing by cafeteria so they should improve their present factors according to the demand of students. Provide a pleasant environment and atmosphere for staff. Provide a professionally managed area which can function for business lunches with suppliers. Free wifi should be there for students so that they can easily use an application developed for reservation of food. Provide a professionally managed area which can function for business lunches with suppliers. Add some more nutritious products in menu of cafeteria. Focus on seasonal items. Price should be decrease. BIBLIOGRAPHY Abd Ghani, F. 2009. Assessing students’ acceptance and satisfaction level on service delivery attributes at UiTM hostels’ cafeteria. Unpublished MSc Thesis, Universiti Teknologi Mara, Malaysia. Abd Ghani, F., Mohd Zahari, M.S., Ramli, N., Jusoff, K., Md. Zaini, Z.M., Hamid, M., Samsudin, A., Ngali, N. and Rahmat, N. 2011. Service at uitm residential hostel cafeterias – is it satisfactory? World Applied Sciences Journal, 12 (Special Issue on Service Sector Transforms the Economy): 08-13. Andaleeb, S. S. and Caskey, A. 2007. Satisfaction with food services: insight from a college cafeteria. Journal of Foodservice Business Research, 10(2):51-65. Johns, N. and Lee-Ross, D. 1995. Profile Accumulation: a quality assessment technique for hospitality SMEs, in Teare, Armistead, C (Eds), Services Management, New Directions, New Perspectives, Cassell, London. Dulen, J. 1998. Under the microscope. Restaurants and Institutions 108(21):80-87. Durocher, J. 2001. Backstage pass. Restaurant Business 100(5):81-82. Boone, L. and Kurtz, D. 2006. Contemporary marketing: 12th edition. United Kingdom, Thomson SouthWestern. Braun, V. and Clarke, V. 2006. Using thematic analysis in psychology. Qualitative Research in Psychology 3(2):77-101. Brumback, N. 1998. Inn style. Restaurant Business 97(3):47-59. How to cite Student Satisfaction of On-Campus Food Services, Papers