Theme for English B- Langston Hughes Research Paper Example

Theme for English B Theme for English B- Langston Hughes Paper Theme for English B- Langston Hughes Paper Langston Hughes wrote Theme for English B in 1949. English in the poem is emblematic of comprehensiveness, universality and cultural integration. The poem is a satirical take on the grading system with regard to individuals; and utilizes the vernacular as a potent metaphor to emphasis this. Hughes uses language, certain rhythm and structure to relay the bias to writing a poem on oneself due to the connotation that comes with race. The English language in question, English B, is emphasized as a level of English that is below the regular English A.In this context, the poet voices that the whites consider themselves to be the original inhabitants or true, as opposed to the blacks who were treated as secondary citizens. Parts of Theme for English B rhyme and other parts do not. The introduction to the poem starts with the poet paraphrasing the instructor’s orders: â€Å"Go home and write/a page tonight. And let that page come out of you/then it will be true. The speaker asks, I wonder if its that simple? The rest of the stanza in his voice, which is African-American, does not rhyme.The poem concludes with rhyming lines which end with me and free, and the last line: This is my page for English B. the vicissitudes in the rhyme pattern is representative of how language defines the supposed â€Å"quality† of the assignment. Furthermore, the shift in rhyme accentuates the metaphor of how this page is a representation of him and therefore how the different vernacular and rhyme are illustrative of how he is an amalgam of culture, neither stereotypically black, nor a white duplicate, but a contemporary blend of the two.In the poem, he lists facts about himself. This list is ingeniously written because Hughes subtly equates himself as first, a human being, then a normal man- just like any other- and finally as a man with good taste in terms of music and possessions â€Å"I like to eat, sleep, drink, and be in love. / I like to work, read, learn, and under stand life/ like a pipe for a Christmas present/ or records- Bessie, Bop, or Bach† (Hughes 21-23).He also states things that set him apart from his classmates, including the fact that he is the only African American man in his class and that he resides in Harlem (Hughes 10-11). By conveying his commonality, despite the superficial issue of race, Hughes depicts his plight of figuring out who he is as an individual, but also as a man trying to fit into society. He is both a part of Harlem and a part of a mostly white English class: â€Å"I guess I’m what / I feel and see and hear, Harlem, I hear you† (Hughes 17-18).While he holds onto his African American culture, he also acknowledges that it does not define him as a person: â€Å"I guess being colored doesn’t make me  not  like / the same things other folks like who are other races† (Hughes 25-26). Hughes concludes that although he is different from his peers in some ways, they are all Americans with common likes and purposes. The â€Å"page† therefore works as a viable and profound metaphor for cultural integration.

Maslows Hierarchy of Needs Explained

Maslow's Hierarchy of Needs Explained Maslows hierarchy of needs is a theory by Abraham Maslow, which puts forward that people are motivated by five basic categories of needs: physiological, safety, love, esteem, and self-actualization. Key Takeaways: Maslow’s Hierarchy of Needs According to Maslow, we have five categories of needs: physiological, safety, love, esteem, and self-actualization.In this theory, higher needs in the hierarchy begin to emerge when people feel they have sufficiently satisfied the previous need.Although later research does not fully support all of Maslow’s theory, his research has impacted other psychologists and contributed to the field of positive psychology. What Is Maslow’s Hierarchy of Needs? In order to better understand what motivates human beings, Maslow proposed that human needs can be organized into a hierarchy. This hierarchy ranges from more concrete needs- such as food and water- to more abstract concepts such as self-fulfillment. According to Maslow, when a lower need is met, the next need on the hierarchy becomes our focus of attention. These are the five categories of needs according to Maslow: Physiological These refer to basic physical needs, such as drinking when thirsty or eating when hungry. According to Maslow, some of these needs involve our efforts to meet the body’s need for homeostasis; that is, maintaining consistent levels in different bodily systems (for example, maintaining a body temperature of 98.6 degrees). Maslow considered physiological needs to be the most essential of our needs. If someone is lacking in more than one need, they’re likely to try to meet these physiological needs first. For example, if someone is extremely hungry, it’s hard to focus on anything else besides food. Another example of a physiological need would be the need for adequate sleep. Safety Once people’s physiological requirements are met, the next need that arises is a safe environment. Our safety needs are apparent even early in childhood, as children have a need for safe and predictable environments and typically react with fear or anxiety when these needs are not met. Maslow pointed out that, in adults living in developed nations, safety needs can be more apparent in emergency situations (e.g. war and disasters), but this need can also explain why we tend to  prefer the familiar  or why we do things like purchasing insurance and contributing to a savings account. Love and Belonging According to Maslow, the next need in the hierarchy involves feeling loved and accepted. This need includes both romantic relationships as well as ties to friends and family members. It also includes our need to feel that we belong to a social group. Importantly, this need encompasses both feeling loved  and  feeling love towards others. Since Maslow’s time, researchers have continued to explore how love and belonging needs impact well-being. For example, having social connections is related to better physical health and, conversely, feeling isolated (i.e. having unmet belonging needs) has negative consequences for health and well-being. Esteem Our esteem needs involve the desire to feel good about ourselves. According to Maslow, esteem needs include two components. The first involves feeling self-confidence and feeling good about oneself. The second component involves feeling valued by others; that is, feeling that our achievements and contributions have been recognized by other people. When people’s esteem needs are met, they feel confident and see their contributions and achievements as valuable and important. However, when their esteem needs are not met, they may experience what psychologist Alfred Adler called â€Å"feelings of inferiority.† Self-Actualization Self-actualization refers to feeling fulfilled, or feeling that we are living up to our potential. One unique feature of self-actualization is that it looks different for everyone. For one person, self-actualization might involve helping others; for another person, it might involve achievements in an artistic or creative field. Essentially, self-actualization means feeling that we are doing what we feel we are meant to do. According to Maslow, achieving self-actualization is relatively rare, and his examples of famous self-actualized individuals include Abraham Lincoln, Albert Einstein, and Mother Teresa. How People Progress Through the Hierarchy of Needs Maslow postulated that there were several prerequisites to meeting these needs. For example, having freedom of speech and freedom of expression, or living in a just and fair society, aren’t specifically mentioned within the hierarchy of needs. However, Maslow believed that having these things makes it easier for people to achieve their needs. In addition to these needs, Maslow also believed that we have a need to learn new information and to better understand the world around us. This is partially because learning more about our environment helps us meet our other needs; for example, learning more about the world can help us feel safer, and developing a better understanding of a topic one is passionate about can contribute to self-actualization. However, Maslow also believed that this call to understand the world around us is an innate need as well. Although Maslow presented his needs in a hierarchy, he also acknowledged that meeting each need is not an all-or-nothing phenomenon. Consequently, people don’t need to completely satisfy one need in order for the next need in the hierarchy to emerge. Maslow suggests that, at any given time, most people tend to have each of their needs partly met- and that needs lower on the hierarchy are typically the ones that people have made the most progress towards. Additionally, Maslow pointed out that one behavior might meet two or more needs. For example, sharing a meal with someone meets the physiological need for food, but it might also meet the need of belonging. Similarly, working as a paid caregiver would provide someone with income (which allows them to pay for food and shelter), but can also provide them a sense of social connection and fulfillment. Testing Maslow’s Theory In the time since Maslow published his original paper, his idea that we go through five specific stages hasn’t always been supported by research. In a 2011 study of human needs across cultures, researchers Louis Tay and Ed Diener looked at data from over 60,000 participants in over 120 different countries. They assessed six needs similar to Maslow’s: basic needs (similar to Maslow’s physiological needs), safety, love, pride and respect (similar to Maslow’s esteem needs), mastery, and autonomy. They found that meeting these needs was indeed linked to well-being. In particular, having basic needs met was linked to people’s overall assessment of their lives, and feeling positive emotions was linked to meeting the needs of feeling loved and respected. However, although Tay and Diener found support for some of Maslow’s basic needs, the order that people go through these steps seems to be more of a rough guide than a strict rule. For example, people living in poverty might have trouble meeting their needs for food and safety. However, these individuals still sometimes reported feeling loved and supported by the people around them- meeting the previous needs in the hierarchy wasn’t a prerequisite for people to meet their love and belonging needs. Maslow’s Impact on Other Researchers Maslow’s theory has had a strong influence on other researchers, who have sought to build on his theory. For example, psychologists Carol Ryff and Burton Singer drew on Maslow’s theories when developing their theory of eudaimonic well-being. According to Ryff and Singer, eudaimonic well-being refers to feeling purpose and meaning- which is similar to Maslow’s idea of self-actualization. Psychologists Roy Baumeister and Mark Leary built on Maslow’s idea of love and belonging needs. According to Baumeister and Leary, feeling that one belongs is a fundamental need, and they suggest that feeling isolated or left out can have negative consequences for mental and physical health. Sources: Baumeister, Roy F., and Mark R. Leary. â€Å"The Need to Belong: Desire for Interpersonal Attachments as a Fundamental Human Motivation.† Psychological Bulletin 117.3 (1995): 97-529. https://www.ncbi.nlm.nih.gov/pubmed/7777651ï » ¿Kremer, William, and Claudia Hammond. â€Å"Abraham Maslow and the Pyramid That Beguiled Business.† BBC (2013, Sep. 1). https://www.bbc.com/news/magazine-23902918Maslow, Abraham Harold. â€Å"A Theory of Human Motivation.†Ã‚  Psychological Review  50.4 (1943): 370-396. http://psycnet.apa.org/record/1943-03751-001Ryff, Carol D., and Burton H. Singer. â€Å"Know Thyself and Become What You Are: A Eudaimonic Approach to Psychological Well-Being.†Ã‚  Journal of Happiness Studies  9.1 (2008): 13-39. https://link.springer.com/article/10.1007/s10902-006-9019-0Tay, Louis, and Ed Diener. â€Å"Needs and Subjective Well-Being Around the World.†Ã‚  Journal of Personality and Social Psychology  101.2 (2011): 354-365. http://psy cnet.apa.org/record/2011-12249-001Villarica, Hans. â€Å"Maslow 2.0: A New and Improved Recipe for Happiness.† The Atlantic (2011, Aug. 17). https://www.theatlantic.com/health/archive/2011/08/maslow-20-a-new-and-improved-recipe-for-happiness/243486/

Analyses of the Articles about Animal Ethics Research Paper

Analyses of the Articles about Animal Ethics - Research Paper Example Animals do not have rights since they do not have moral reasoning and moral judgment. Use of animal as research subjects in medical research has been condemned widely criticized and condemned on two grounds: that it wrongly violates the animal rights and that it wrongly imposes much avoidable suffering on sentient creatures. According to Cohen (575), these arguments are not valid the first one relies on an understanding of rights which is mistaken, and the second is based on calculations of sequences which is mistaken. A right is a claim that can be exercised by one party against another (Cohen 576). The target of the right claim can be a human being, community or even the entire humankind but not to animals. For, any genuine right to be fully comprehended the person who holds the claim against the other party must be known and to what it is a right. Rights arise, according to Cohen (576), and they can be â€Å"intelligently defended, only among beings†¦.† Only human beings can make claims and rights beings claims, animals do not have rights since they can not make any moral claim against any person or group. The attributes of human beings from which, moral capability arises, have been discussed by philosophers at all times; ancient and modern, the inner consciousness of a free will. Animals do not have the ability to reason using a free will, and this denies the animals rights. Human beings defend other human beings lives and animals’ by treating them, and this can only be done through the use of animals in research. According to Cohen (579), â€Å"every disease eliminated, every vaccine developed†¦virtually every modern medical therapy is due†¦ to experimentation using animals.† For human and animal welfare to be enhanced, research has to be done using the animals. The article the case for the use of animals in biomedical research, by Carl Cohen, looks at the importance of animals in biomedical research to both animals  and humans, as well. This paper fully supports Cohen in his argument about animals not having rights, his definition of rights.  

Researchers and laboratories Essay Example | Topics and Well Written Essays - 2500 words

Researchers and laboratories - Essay Example Overall, there is an expectation from this key customer group that there be a cost effective and guaranteed delivery mechanism in the postal services. Time is critical for them. But they are more particular about the time of delivery being committed rather than just being fast. In short, a fast, reliable and economical delivery mechanism is what is expected out of the postal services from this key customer group. The courier service has been picked up as the business for consideration. This would work more like the postal services and would make use of the airline industry which would also benefit by introducing such a service. With the changing and dynamic scenario of currency exchange rates and international travel playing a major role in the airline industry, the courier or postal services will bring in a semblance of stability to the industry. Also, there are gaps in the airline industry which could make operation of the postal services profitable. Based on all these conditions, the airline industry is chosen to support the postal services that are planned for the purpose. In order to evaluate the possible impact of such a postal service on the using customers and the major or key customers and what they look for in this business, a survey is planned. The following groups of people are considered key customers for the business: 1. Researchers and two, Laboratories. These industries requi re delivery of a message or information from the researcher to the lab and vice versa swiftly as well as without any ambiguity. Therefore, the possibility that these people would become a key customer is high. Aims and Objectives The aim of this work is to ensure that an appropriate survey is conducted on a key customer group resulting in gathering relevant information that will help the management to make appropriate decision. The objectives of this project are to conduct a market research and survey on the usefulness and acceptability of a postal service. In order to achieve both the aim and the objectives, it is important that an appropriate target or key customer group is identified. Secondly, a proper questionnaire is also designed for the purpose of conducting a survey. In line with this need, the following jobs are subsequently done. Key Customer Group Many of the schools and colleges have research fellows working under their stewardship. In addition, there are also researchers in private and public labs who are also on the job of research. It will be impossible for the researchers to share their work with their other colleagues without having appropriate communication methodology. Though with the large scale increase in technology, namely internet and email, it is still found that there is nothing that would equal printed paper sharing and the ease with which one can share the printed paper. Therefore, it is imperative that this group of people make use of the postal services more than any other group of people and it would be important for the postal servic

Which EU institution is the most powerful? Essay -- Economics

Which EU institution is the most powerful? The European Union (EU) is currently made up of 25 countries, known as Member States, which together form the largest voluntary and peaceful block of countries in the world. Many people mistakenly view the European Union as a single body whilst in fact; the EU consists of a number of different institutions that together carry out activities on behalf of the Member States. There are many institutions but the main five being the Commission, the Council of Ministers (also called the Council of the European Union), the European Council and the European Parliament and the European Court of Justice. In this essay I am going to focus on these institutions and discuss which is to be considered more powerful. I will firstly look at each one individually and how it is organised then analyse its powers and responsibilities before comparing them and drawing up my conclusions. However I would like to note that there are many different interpretations and parameters of ‘powerful’ which make it difficult to answer the question. The EU was established in 1992 by the Maastricht Treaty. It comprises what are known as three ‘pillars’. Firstly the EC; secondly, inter-governmental co-operation (i.e. between national governments) in foreign and security policy and the third pillar being inter-governmental co-operation in justice and home affairs. In the second and third pillars policy decisions are made by unanimous cooperation between members and cannot be enforced. Therefore for the most part, the governing institutions of the EC pillar have limited input in these pillars. The European Commission does much of the day-to-day work in the European Union and is the driving force in the Union's institutional system. Their main responsibility is to initiate and implement new programs, and they form a permanent executive that supervise the work of the EU, much in the way that a national cabinet operates. This power is displayed in article 211 of the Treaty Establishing the European Community, which states that, the Commission: 'Shall formulate recommendations or deliver opinions on matters dealt with in this treaty, if it expressly so provides or if the commission considers it necessary.' The Commission is made up of a President and the College of Commissioners (the political arm), and the Direc... ...------------------------------------- [1] The Presidency of the Council is the driving force in the legislative and political decision-making process, organising and chairing all meetings and working out compromises to resolve any difficulties. The Presidency rotates among the Member States every six months and is used as a mechanism through which Member States can advance specific priorities. The UK will next hold the Presidency in the second half of 2005. [2] The European Council's far reaching and dramatic decisions have helped propel their meetings into the public spotlight where they have become the focal point for media coverage of the EU, which increases their power [3] During the political, economic and institutional weakening of the European Community (EC) in the 1960s and 1970s the ECJ persisted and struggled on to create an extensive and powerful mass of case law that continued the process for deeper integration. The outcome of this was extremely positive. The work of the ECJ developed not just a new legal order but also assisted in the EC's resurgence during the 1980s. (Dinan 2000: p301)

Gaps of Service Quality

Measuring Perceived Service Quality Using s e rv q ua l: A Case Study of the Croatian Hotel Industry ? s u z ana m ar k ovi c Faculty of Tourism and Hospitality Management Opatija, Croatia s an j a r as p o r Polytechnic of Rijeka, Croatia The purpose of the study is to examine customers’ perceptions of service quality in the Croatian hotel industry. The aim is to assess the perceived service quality of hotel attributes and to determine the factor structure of service quality perception. A modi? d s e rv q ua l scale was used to assess service quality perceptions from the perspective of domestic and international tourists. Data were collected in 15 hotels in the Opatija Riviera (Croatia), using a self-administered questionnaire. Descriptive statistical analysis, exploratory factor analysis and reliability analysis were conducted. The study results indicate the rather high expectations of hotel guests regarding service quality. ‘Reliability,’ ‘empathy and com petence of staff,’ ‘accessibility’ and ‘tangibles’ are the key factors that best explained customers’ expectations of hotel service quality.The results of the quantitative assessment of perceived service quality may provide some insights on how customers rate the service quality of a particular hotel. Thus, the ? ndings can be used as a guide for hotel managers to improve the crucial quality attributes and enhance service quality and business performance. Key words: service quality, servqual, factor analysis, reliability analysis, hotel industry Introduction In the highly competitive hotel industry, service becomes one of the most important elements for gaining a sustainable competitive advantage in the marketplace.Consequently, the efforts of service managers and academic researchers are directed towards understanding how customers perceive the quality of service. Customers are likely to view services as a variety of attributes that may, in d ifferent ways, contribute to their purchase intentions and perceptions of service quality. Although researchers (Gronroos 1984; Parasuraman, Berry and Zeithaml 1985, Parasuraman, Zeithaml and Berry 1988; Zeithaml, Parasuraman and Berry 1990) have focused m anag e m e n t 5 ( 3 ) : 195–209 195 ?Suzana Markovic and Sanja Raspor on different aspects of service quality, they all agree that the emphasis should be on customers. The most common de? nition of the concept is attitude, which results from a comparison of customers’ expectations with perceptions of performance (Parasuraman, Berry and Zeithaml 1985, Parasuraman, Zeithaml and Berry 1988). What is more, customers perceive service quality as a multidimensional concept. The speci? c nature of services makes it dif? cult to provide, measure and maintain their quality.However, Parasuraman Berry and Zeithaml and Parasuraman, Zeithaml and Berry (1985, 1988) presented the s e rvq ual scale, which became the most popular ins trument for measuring service quality. The model has been applied in various service industries, including tourism and hospitality. In most of the researches the instrument was modi? ed to suit the features of a speci? c service. The study has several objectives. The ? rst objective is to determine the level of perceived service quality in Croatian hotels.The second aim is to establish the number of dimensions of perceived service quality in the hospitality industry, using the modi? ed s e rvq ual model. Finally, the third objective is to test the reliability of the modi? ed s e rvq ual model. Conceptual Background p e r c e i ve d s e rvic e q ual i t y The service quality construct is mostly conceptualized in the context of service marketing literature (Lee, Lee and Yoo 2000). Therefore, it deals with the concept of perceived service quality. According to Zeithaml, Parasuraman and Berry (1990), perceived service quality is the extent to which a ? m successfully serves the purpose of customers. Customers determine the perceived or cognitive value of service based on their experience with the service delivered. Ghobadian, Speller and Jones (1994) stated that customers’ expectations, service delivery process and service outcome have an impact on perceived service quality. Yoo and Park (2007) found that employees, as an integral part of the service process, are a critical element in enhancing perceived service quality. Furthermore, Edvardsson (2005) pointed out that service quality perceptions are formed during the production, delivery and consumption process.The author concluded that customers’ favorable and unfavorable experience, as well as their positive and negative emotions may have an important impact on 196 m anag e m e n t  · vo lu m e 5 Measuring Perceived Service Quality Using servq ual perceived service quality. Similarly, O’Neill and Palmer (2003) have reported that customers’ perceptions of service quality may, to a la rge extent, be in? uenced by the degree of their prior experience with a particular service. In the hospitality industry, several studies have examined hotel attributes that guests may ? d important when evaluating the performed service quality. Literature review suggests that cleanliness (Atkinson 1988; Knutson 1988; Gundersen, Heide and Olsson 1996), security and safety (Atkinson, 1988; Knutson, 1988; Gundersen et al. 1996), employees’ empathy and competence (Atkinson 1988; Knutson 1988; Barsky and Labagh 1992; Gundersen, Heide ? and Olsson 1996; Choi and Chu 2001; Markovic 2004), convenient location (Knutson 1988; Barsky and Labagh 1992), value for money (Atkinson 1988; Gundersen, Heide and Olsson 1996; Choi and Chu ? 001) and physical facilities (Choi and Chu 2001; Markovic 2004) are attributes that hotel guests perceive as being important. It should be noted that according to some authors, perceived service quality has been accepted as an antecedent of customer satisfact ion (Churchill and Suprenant 1982; Oliver 1997). What is more, Rowley (1998) argued that perceived service quality is an attitude related to, but not the same, as satisfaction. It is evident that the relationship between these two concepts is complex and that they have a causal ordering. e rvi c e q ual i t y m e as u r e m e n t One of the main research instruments for measuring quality in service industries is the s e rvq ual model, developed by Parasuraman Berry and Zeithaml and Parasuraman, Zeithaml, and Berry (1985; 1988). The model contains 22 items for assessing customer perceptions and expectations regarding the quality of service. A level of agreement or disagreement with a given item is rated on a sevenpoint Likert-type scale. The level of service quality is represented by the gap between perceived and expected service. The s e rvq ual model is based on ? e service quality dimensions, namely tangibles (physical facilities, equipment and personnel appearance), reliability ( ability to perform the promised service dependably and accurately), responsiveness (willingness to help customers and provide prompt service), assurance (knowledge and courtesy of employees and their ability to gain trust and con? dence) and empathy (providing individualized attention to the customers). During the last few years a variety of service quality studies have been conducted (Ladhari 2008). Among others, service quality was n u m b e r 3  · fal l 2 0 1 0 97 ? Suzana Markovic and Sanja Raspor measured in: accounting and audit ? rms (Ismail 2006), health spas ? (Snoj and Mumel 2002; Markovic, Horvat and Raspor 2004), higher ? ? education (Russel 2005; Markovic 2006), hotels (Markovic 2003, 2004; Juwaheer 2004; Wang, Wang and Zhao 2007; Raspor 2009), insurance (Tsoukatos, Marwa and Rand 2004), public-transport (Sanchez Perez 2007), restaurants (Andaleeb and Conway 2006; Namkung and Jang 2008), travel agencies (Martinez Caro and Martinez Garcia 2008), and web-sites (Parasura man, Zethaml and Malhotra 2005; Nusair and Kandampully 2008).Despite its wide usage, the model has been criticized by a number of academics (Carman 1990; Babakus and Boller 1992; Teas 1994). Criticism was directed at the conceptual and operational base of the model, mostly its validity, reliability, operationalization of expectations, and dimensional structure. However, there is general agreement that s e rvq ual items are reliable predictors of overall service quality (Khan 2003). As a result of these criticisms, alternative measures of service quality for speci? c service settings were developed.In the tourism and hospitality industry, Knutson et al. (1991) developed l o d g s e rv, a model utilized to measure service quality in the lodging industry. The model is based on ? ve original s r evq ual dimensions and contains 26 items. Getty and Thompson (1994) introduced another speci? c model for hotel settings, called l o d g q ua l, as did Wong Ooi Mei, Dean and White (1999) who de veloped a h o l s e rv model. The l o d ge q ual model identi? ed three dimensions, namely tangibles, reliability and contact. On the other hand, the h o l s e rv model includes 27 items, grouped in ? e original s e rv q ua l dimensions. Furthermore, d i n e s e rv is a model used for measuring restaurant service quality (Stevens, Knutson and Patton 1995). It contains 29 items and ? ve s e rv q ua l dimensions. O’Neill et al. (2000) developed the d i ve p e r f model for assessing perceptions of diving services. The model consists of ? ve servqual dimensions and 27 items. e c o s e rv was introduced by Khan (2003). It was utilized to measure service quality expectations in eco-tourism, using 30 items and ? ve s e rvq ual dimensions. All of these models represent modi? ations of the s e rvq ual instrument, aiming to improve its original methodology. However, Cronin and Taylor (1992) argued that performance is the measure that best explains customers’ perceptions of serv ice quality, so expectations should not be included in the service quality measurement instrument. They developed a performance-only scale called s e rvp e r f and tested it in four industries. Results indicated 198 m anag e m e n t  · vo lu m e 5 Measuring Perceived Service Quality Using servq ual that the s e rvp e r f model explains more of the variation in service quality than s e rvq ual; it had an excellent ? in all four industries and it contains only half the number of items that must be measured. These results were interpreted as additional support for the superiority of the servperf approach to the measurement of service quality. Several authors used the performance-only approach to assess service quality in tourism and hospitality settings. Travelers’ perceptions of hotel attributes were measured in Hong Kong’s hotels (Choi and Chu 2001), hotels of Mauritius (Juwaheer 2004) and Malaysian hotels (Poon and Lock-Teng Low 2005).The question of whether service quality should be measured as the difference between customers’ perceptions and expectations, or whether some alternative approach is more appropriate remains part of an extensive debate in service quality literature. Methodology Hotel guests’ perceptions were measured with a self-administered questionnaire. The questionnaire was developed on the basis of a literature review and adopted to suit the speci? c features of a hotel setting (Parasuraman, Zeithaml and Berry 1988; Zeithaml et al. 1990; ? Snoj and Ogorelc 1998; Pizam and Ellis 1999; Markovic 2003). As a foundation or questionnaire development, the s e rvq ual model was used. The original items were slightly modi? ed to suit the hospitality setting. For example, instead of ‘x y z Company has modernlooking equipment,’ the statement was modi? ed to the ‘Hotel has modern-looking equipment. ’ The original item ‘Guests feel safe in their transactions with employees’ was replaced by the item ‘Guests feel safe and secure in their stay. ’ The reason for this change is the confusing meaning of the word ‘transactions’ and the fact that safety and security are regarded as an important factor in a hotel stay. Moreover, in order to measure attributes speci? to the hotel environment, the following items were added: ‘parking area’ (Pizam and Ellis 1999), ‘appropriate location,’ ‘available and clear information,’ ‘variety of facilities’ (Snoj and Ogorelc 1998), ‘clean and tidy hotel,’ ‘feeling safe and secure,’ ‘ease of ? nding a way around the hotel’ ? and ‘typical service quality for hotel category’ (Markovic, 2003). All the statements in the questionnaire were positively worded. Finally, the modi? cation resulted in the deletion of one original s e rvq ual item and the inclusion of eight new items, leaving a total of 29 hotel attributes . These attributes represented seven dimensions: ? e original servqual dimensions (tangibles, reliability, responsiveness, as- n u m b e r 3  · fal l 2 0 1 0 199 ? Suzana Markovic and Sanja Raspor surance, empathy) and two new dimensions, named as accessibility and output quality. The questionnaire consisted of two parts. The ? rst part measured guests’ perceptions of hotel attributes using a modi? ed s e rv q ua l model. Service quality perceptions were measured on a seven-point Likert-type scale ranging from 1 ‘strongly disagree’ to 7 ‘strongly agree. ’ The second part was designed to capture respondents’ demographic and traveling characteristics, hich included country of residence, age, gender, purpose of visit, duration of staying at a hotel, level of education, and hotel category. The target population of the survey was guests staying in hotels on the Opatija Riviera (Croatia) during the summer of 2007. Questionnaires were distributed i n 15 (2-, 3- and 4-star) hotels, after hotel managers agreed to participate in the study. Reception desk employees were asked to administer the questionnaires to guests during their hotel stay, and to collect them after completion. In each hotel questionnaires were randomly distributed to the guests.Of 265 returned questionnaires, 12 were not included in the analysis because of incompleteness. Thus, data analysis is based on a sample of 253 valid questionnaires. The response rate was 26 per cent. Descriptive statistical analysis was used to describe respondents’ demographic characteristics and to evaluate service quality perceptions of hotel guests. An exploratory factor analysis was performed on the 29 perception attributes included in the questionnaire in order to determine underlying dimensions of hotel service quality perceptions. Principal component analysis with varimax rotation was conducted.Items with eigenvalues equal to or greater than 1, factor loadings above 0. 4, and factors which contain at least three items were retained (Hair et al. 2006). Furthermore, a reliability analysis was performed to test the reliability of the scale and inner consistency of extracted factors. For this purpose, Cronbach’s alpha coef? cients were calculated. Results In order to achieve the study’s goals, descriptive analysis, factor analysis, and reliability analysis were performed. The results are presented as follows. First, respondents’ demographic and traveling characteristics are provided.Next, the results of descriptive analysis of guests’ perceptions are presented. Third, the results of factor and reliability analyses are interpreted. The statistical analysis was conducted on 253 valid questionnaires. The demographic and traveling characteristics of the respondents 200 m anag e m e n t  · vo lu m e 5 Measuring Perceived Service Quality Using servq ual tab le 1 Demographic pro? le of the respondents Items Percentage Gender Items Percentage Age Male 51. 8 16–25 3. 6 Female 48. 2 26–35 15. 4 Purpose of visit Business Visit friends, relatives Vacation Others 36–45 26. 1 . 1 46–55 19. 4 4. 3 56–65 25. 7 86. 2 0. 4 Level of education Primary school 66 and above 9. 9 Country of residence Austria Croatia 16. 6 Secondary school 29. 2 Italy 20. 9 Higher education 24. 1 Germany 14. 6 University and above 36. 4 Others 36. 8 Others 3. 6 11. 1 6. 7 Duration of staying at a hotel Hotel category 4-star 53. 3 1–3 days 19. 0 3-star 33. 3 4–7 days 49. 8 2-star 13. 4 8–15 days 28. 1 are presented in table 1. The sample included domestic (16. 6 per cent) and international tourists (83. 4 per cent). There were slightly more males (51. 8 per cent) than females (48. per cent), and most of the respondents (55 per cent) were older than 46 years. More than 60 per cent of hotel guests in the sample had a university or college education. About 86 per cent of the respondents indi cated that the main purpose of their visit was vacation. Most of them stayed at a 4-star hotel, for between four and seven days. The results of the descriptive statistical analysis of guests’ perceptions in the hotel industry are shown in table 2. The range of service quality perceptions items was from 1 (very low perceptions) to 7 (very high perceptions). The mean scores of guests’ perceptions ranged from 4. 7 to 6. 34. The lowest perception item was ‘offering a variety of facilities,’ which indicates that hotels do not provide enough suitable facilities that could enhance hotel quality. On the other hand, hotel guests’ highest perceptions were regarding the ‘ease of ? nding a way around the hotel,’ Furthermore, guests highly assessed the following hotel attributes: ‘feeling safe and secure,’ ‘willingness for helping guests’ and ‘courteous hotel staff. ’ These indicate that a hotel’s staff has one of the crucial roles in n u m b e r 3  · fal l 2 0 1 0 201 ? Suzana Markovic and Sanja Raspor tab le 2Average scores of service quality perceptions in hotel settings Attributes Mean St. dev. v1 Modern-looking equipment 5. 31 1. 48 v2 Visually appealing physical facilities 5. 53 1. 23 v3 Neat hotel staff 6. 13 0. 90 v4 Visually appealing materials (pamphlets, web-sites) 5. 53 1. 23 v5 Clean and tidy hotel 6. 06 1. 05 v6 Appropriate location 6. 19 1. 00 v7 Parking area 4. 96 1. 87 v8 Performing service in the promised time 5. 98 0. 93 v9 Interest in solving guests’ problems 6. 09 1. 00 v10 Performing services right the ? rst time 5. 99 0. 89 v11 Service without delays 6. 02 0. 84 v12 Error-free service 5. 81 . 98 v13 Knowing the exact time when service will be performed 6. 00 0. 90 v14 Hotel staff provides prompt service 5. 98 0. 91 v15 Willingness to help guests 6. 25 0. 80 v16 Hotel staff has time to answer guests’ questions 6. 13 0. 94 v17 Hotel staff instil ls con? dence 6. 14 0. 92 v18 Courteous hotel staff 6. 25 0. 82 v19 Hotel staff has knowledge to answer questions 5. 99 0. 90 v20 Feeling safe and secure 6. 29 0. 81 v21 Providing individual attention 5. 81 1. 03 v22 Convenient opening hours 5. 94 1. 01 v23 Hotel staff provides personal attention 5. 86 0. 98 v24 Guests’ best interests at heart 6. 02 0. 87 25 Understanding guests’ speci? c needs 5. 86 1. 01 v26 Ease of ? nding one’s way around the hotel 6. 34 0. 85 v27 Available and clear information in the hotel 6. 17 0. 89 v28 Offering a variety of facilities 4. 77 1. 66 v29 Typical service quality for hotel category 6. 03 1. 09 Overall mean for 29 attributes 5. 92 performing high service quality. The overall mean score for service quality perceptions items was 5. 92. This score indicates rather high perceptions of hotel guests regarding service quality. The exploratory factor analysis extracted ? ve factors, which accounted for 65. 1 per cent of variance in th e data. Since the ? th factor contained only two items, it could not be considered as a factor and is not interpreted. The results are presented in table 3. Most of the factor loadings were greater than 0. 60, implying a rea- 202 m anag e m e n t  · vo lu m e 5 Measuring Perceived Service Quality Using servq ual Factor analysis and reliability analysis results of hotel guests’ perceptions (n = 253) Items (n = 29) Factors f1 f2 f3 f4 f5 Communalities v9 0. 751 0. 688 v12 0. 732 0. 703 v13 0. 671 0. 595 v11 0. 658 0. 675 v10 0. 648 0. 615 v14 0. 623 0. 664 v22 0. 623 0. 557 v8 0. 586 0. 584 v3 0. 505 0. 614 v25 0. 731 0. 793 v16 0. 725 0. 748 v23 . 723 0. 776 v21 0. 713 0. 711 v19 0. 688 0. 616 v17 0. 632 0. 688 v27 0. 622 0. 683 v6 0. 693 0. 580 v26 0. 686 0. 625 v20 0. 618 0. 679 v18 0. 554 0. 685 v5 0. 549 0. 509 v24 0. 537 0. 632 v29 0. 529 0. 447 v15 0. 482 0. 598 v2 0. 784 0. 778 v1 0. 748 0. 723 v4 0. 501 v28 % of Variance Cronbach alpha Number of items 0. 684 0. 675 0 . 669 2. 577 1. 514 18. 879 14. 774 8. 887 5. 222 65. 104 0. 869 0. 785 — 0. 953 8 3 2 v7 Eigenvalue 0. 562 0. 771 5. 551 4. 953 4. 284 19. 142 17. 079 0. 916 0. 917 9 7 sonably high correlation between extracted factors and their individual items. The communalities of 29 items ranged from 0. 47 to 0. 793 indicating that a large amount of variance has been extracted by the factor solution. Only one item (‘typical service quality for hotel category’) was below the suggested value of 0. 50 (Hair et al. , 2006). n u m b e r 3  · fal l 2 0 1 0 203 ? Suzana Markovic and Sanja Raspor The four remaining factors are labeled as follows: f 1 – ‘reliability’ (solving guests’ problems and performing error-free service at promised time), f2 – ‘empathy and competence of staff’ (staff knowledge and ability to provide individual attention), f 3 – ‘accessibility’ (appropriate location of the hotel and ease of co mmunication and ? ding the way around the hotel) and f 4 – ‘tangibles’ (appearance of the facilities, equipment and communication materials). The ? rst factor contains most of the items and explains most of the variance. Thus, hotel service reliability is an important determinant of perceived service quality. The results of the reliability analysis showed that Cronbach’s alpha coef? cients of the extracted factors ranged from 0. 785 to 0. 917. That is well above the minimum value of 0. 60, which is considered acceptable as an indication of scale reliability (Hair et al. 2006). Thus, these values suggest good internal consistency of the factors.Finally, Cronbach’s alpha value for the overall perception scale is 0. 953 and indicates its high reliability. Discussion and Conclusion Perceptions of hotel service quality are the degree to which hotel guests ? nd various hotel attributes important in enhancing their satisfaction with the hotel stay. In the present study, it was revealed that the main dimensions of perceived service quality in hotels are ‘reliability,’ ‘empathy and competence of staff,’ ‘accessibility,’ and ‘tangibles. ’ Two of these are similar to the s e rvq ual model, while others overlap with the original s e rvq ual dimensions.However, the studies conducted in the hotel sector identi? ed different outcomes with regard to the number and interpretation of dimensions guests use to assess perceived hotel service quality. Akan (1995) reported a seven-dimension structure, labeled as ‘courtesy and competence of the personnel,’ ‘communications and transactions,’ ‘tangibles,’ ‘knowing and understanding the customer,’ ‘accuracy and speed of service,’ ‘solutions to problems’ and ‘accuracy of hotel reservations. ’ Wong Ooi Mei et al. (1999) identi? ed ‘employees,’ ‘t angibles’ and ‘reliability’ as key dimensions of service quality in the hospitality industry.Moreover, Choi and Chu (2001) reported the following seven dimensions: ‘staff service quality,’ ‘room qualities,’ ‘general amenities,’ ‘business services,’ ‘value,’ ‘security’ and ? ‘i d d facilities,’ Markovic (2003) identi? ed a three-dimension solution, interpreted as ‘empathy and assurance of hotel staff,’ ‘reliability,’ and ‘physical quality. ’ This implies that the number and de? nition of the dimensions depend on the measurement context. 204 m anag e m e n t  · vo lu m e 5 Measuring Perceived Service Quality Using servq ual Furthermore, the ? ndings of this study reveal that among the four dimensions, reliability’ has emerged as the most important predictor of perceived service quality. In the hospitality industry, this dimensio n refers to solving guests’ problems, performing error-free service at the promised time, providing prompt service, convenient opening hours of hotel facilities. This ? nding is similar to Knutson et al. (1991) and Juwaheer’s (2004) research conducted in hotel settings. The indicators of factor and reliability analyses are also consistent with similar studies conducted in the hospitality industry. The proposed factor structure of the present study, as well as in the studies ? onducted by Choi and Chu (2001) and Markovic (2003) have explained the rather high percentage of variance in original data – 65. 1 per cent, 67. 2 per cent and 73. 9 per cent, respectively. The Cronbach alpha values are 0. 95 (this study), 0. 94 (Choi and Chu 2001) and 0. 92 ? (Markovic 2003) and indicate high reliability of the instruments. It can be concluded that the modi? ed version of the s e rv q ua l model is suitable for use by hotel managers in gaining easily interpretable and reli able data on hotel guests’ attitudes regarding perceived service quality.The results of this study suggest that solving guests’ problems, performing error-free service, employees’ attitude, appropriate location, and the appearance of the facilities are the key attributes for a hotel’s success on the Opatija Riviera. Thus, the ? ndings can be used as a guide for hotel managers to improve crucial quality attributes and enhance service quality and business performance. There are several limitations that need to be acknowledged. The data were collected in a small although important tourist destination in Croatia. The questionnaires were distributed during the summer months.Thus, the results’ interpretation should be limited to this group of hotel guests. It is possible that guests staying in hotels out of the main tourist season might have different perceptions of the service quality. Also, the measurement of hotel guests’ perceptions was limite d to 29 hotel attributes. Even though these attributes were included in other studies as well, there could be other relevant hotel attributes that are likely to in? uence hotel guests’ perceptions. In order to be able to generalize the ? ndings, it is suggested that similar studies be conducted in other Croatian tourist destinations as well.Moreover, this study was focused only on hotels. Future research should test whether the factor structure proposed in this study is valid in other types of accommodation in the region (e. g. camps, private accommodation, hostels). Additionally, future research could also assess hotel staffs’ perceptions of service per- n u m b e r 3  · fal l 2 0 1 0 205 ? Suzana Markovic and Sanja Raspor formance and compare them with guests’ perceptions in order to identify the differences. References Akan, P 1995. Dimensions of service quality: A study in Istanbul. Man. aging Service Quality 5 (6): 39–43. Andaleeb, S. S. and C. Con way. 2006. Customer satisfaction in the restaurant industry: An examination of the transaction-speci? c model. Journal of Services Marketing 20 (1): 3–11. Atkinson, A. 1988. Answering the eternal question: What does the customer want? The Cornell Hotel and Restaurant Administration Quarterly 29 (2): 12–14. Babakus, E. , and G. W. Boller. 1992. An empirical assessment of the servqual scale. Journal of Business Research 24 (3): 253–268. Barsky, J. D. , and R. Labagh. 1992. A strategy for customer satisfaction. The Cornell Hotel and Restaurant Administration Quarterly 35 (3): 32– 40. Carman, J. M. 1990.Consumer perceptions of service quality: An assessment of the s e rv q ua l dimensions. Journal of Retailing 66 (1): 33–55. Choi, T. Y. , and R. Chu. 2001. Determinants of hotel guests’ satisfaction and repeat patronage in the Hong Kong hotel industry. International Journal of Hospitality Management 20 (3): 277–297. Churchill, G. A. , and C. Surprenant. 1982. An Investigation into the determinants of customer satisfaction. Journal of Marketing Research 19 (4): 491–504. Cronin, J. J. , and S. A. Taylor. 1992. Measuring service quality: A reexamination and extension. Journal of Marketing 56 (3): 55–68. Edvardsson, B. 2005.Service quality: Beyond cognitive assessment. Managing Service Quality 15 (2): 127–131. Getty, J. , and K. Thomopson. 1994. A procedure for scaling perceptions of lodging quality. Hospitality Research Journal 18 (2): 75–96. Ghobadian, A. , S. Speller, and M. Jones. 1994. Service quality: Concepts and models. International Journal of Quality & Reliability Management 11 (9): 43–66. Gronroos, C. 1984. A service quality model and its marketing implications. European Journal of Marketing 18 (4): 36–44. Gundersen, M. G. , M. Heide, and U. H. Olsson. 1996. Hotel guest satisfaction among business travelers: What are the important factors?The Cornell Hotel and Restaura nt Administration Quarterly 37 (2): 72– 81. Hair, J. F W. C. Black, B. J. Babin, R. E. Anderson, and R. K. Tatham. ., 2006. Multivariate data analysis. 6th Edition. Upper Saddle River, nj: Pearson Prentice Hall. 206 m anag e m e n t  · vo lu m e 5 Measuring Perceived Service Quality Using servq ual Ismail, I. 2006. Service quality, client satisfaction and loyalty towards audit ? rms: Perceptions of Malaysian public listed companies. Managerial Auditing Journal 21 (7): 738–756. Juwaheer, T. D. 2004. Exploring international tourists’ perceptions of hotel operations by using a modi? d s e rv q ua l approach: A case study of Mauritius. Managing Service Quality 14 (5): 350–364. Khan, M. 2003. e c o s e rv: Ecotourists’ quality expectations. Annals of Tourism Research 30 (1): 109–124. Knutson, B. 1988. Frequent travellers: Making them happy and bringing them back. The Cornell Hotel and Restaurant Administration Quarterly 29 (1): 83–87. Kn utson, B. , P Stevens, C. Wullaert, and M. Patton. 1991. lodgserv: A . service quality index for the lodging industry. Hospitality Research Journal 14 (7): 277–284. Ladhari, R. 2008. Alternative measures of service quality: A review.Managing Service Quality 18 (1): 65–86. Lee, H. , Y. Lee, and D. Yoo. 2000. The determinants of perceived service quality and its relationship with satisfaction. Journal of Services Marketing 14 (3): 217–231. ? Markovic, S. 2003. Measuring service quality in the hospitality industry: An attributive approach. PhD diss. , University of Rijeka. . 2004. Measuring service quality in the Croatian hotel industry: A multivariate statistical analysis. Nase gospodarstvo 50 (1–2): 27–33. . 2006. Expected service quality measurement in tourism higher education. Nase gospodarstvo 52 (1–2): 86–95. ? Markovic, S. , J. Horvat, and S.Raspor. 2004. Service quality measurement in the health tourism sector: An exploratory stu dy. Ekonomski vjesnik 17 (1–2): 63–75. Martinez Caro, L. , and J. A. Martinez Garcia. 2008. Developing a multidimensional and hierarchical service quality model for travel agency industry. Tourism Management 29 (4): 706–720. Namkung, Y. , and S. Jang. 2008. Are highly satis? ed restaurant customers really different? Internationa Journal of Contemporary Hospitality Management 20 (2): 142–155. Nusair, K. , and J. Kandampully. 2008. The antecedents of customer satisfaction with online travel services: A conceptual model.European Business Review 20 (1): 4–19. Oliver, R. L. 1997. Satisfaction: A behavioral perspective on the customer. New York: McGraw-Hill. O’Neill, M. , and A. Palmer. 2003. An exploratory study of the effects of experience in consumer perceptions of the service quality construct. Managing Service Quality 13 (2): 187–196. O’Neill, M. A. , P Williams, M. MacCarthy, and R. Grovers. 2000. Diving . into service quality: The dive tour operator perspective. Managing Service Quality 10 (3): 131–140. n u m b e r 3  · fal l 2 0 1 0 207 ? Suzana Markovic and Sanja Raspor Parasuraman, A. , L. L. Berry, and V A. Zeithaml. 1985. A conceptual . odel of service quality and its implications for future research. Journal of Marketing 49 (4): 41–50. Parasuraman, A. , V A. Zeithaml, and L. L. Berry. 1988. s e rv q ua l: A . multiple-item scale for measuring consumer perceptions of service quality. Journal of Retailing 64 (1): 14–40. Parasuraman, A. , V A. Zeithaml, and A. Malhotra. 2005. e-s-q ua l: A . multiple-item scale for assessing electronic service quality. Journal of Service Research 7 (3): 213–233. Pizam, A. , and T. Ellis. 1999. Customer satisfaction and its measurement in hospitality enterprises. International Journal of Contemporary Hospitality Management 11 (7): 326–339.Poon, W. C. , and K. Lock-Teng Low. 2005. Are travelers satis? ed with Malaysian hotels? Intern ational Journal of Contemporary Hospitality Management 17 (3): 217–227. Raspor, S. 2009. Statistical analysis of service quality and customer satisfaction in the hotel industry. Ma. diss. , University of Rijeka. Rowley, J. 1998. Quality measurement in the public sector: Some perspectives from the service quality literature. Total Quality Measurement 9 (2/3): 321–335. Russel, M. 2005. Marketing education: A review of service quality perceptions among international students. International Journal of Contemporary Hospitality Management 17 (1): 65–77.Sanchez Perez, M. , R. Sanchez-Fernandez, G. M. Marin-Carrillo, and J. C. Gazquez-Abad. 2007. Effects of service quality dimensions on behavioral purchase intentions: A study on public-sector transport. Managing Service Quality 17 (2): 134–151. Snoj, B. , and D. Mumel. 2002. The measurement of perceived differences in service quality: The case of health spas in Slovenia. Journal of Vacation Marketing 8 (4): 362â €“379. Snoj, B. , and A. Ogorelc. 1998. Guests’ satisfaction with tourism services: A case of health resorts in Slovenia. Tourism Review 14 (2): 38–47. Stevens, P B. Knutson, and M. Patton. 1995. dineserv: A tool for mea. suring service quality in restaurants. The Cornell Hotel and Restaurant Administration Quarterly 36 (2): 56–60. Teas, R. K. 1994. Expectations as a comparison standard in measuring service quality: An assessment of a reassessment. Journal of Marketing 58 (1): 132–139. Tsoukatos, E. , S. Marwa, and G. K. Rand. 2004. Quality improvement in the Greek and Kenyan insurance industries. Archives of Economic History 16 (2): 93–116. Wang, M. , J. Wang, and J. Zhao. 2007. An empirical study of the effect of customer participation on service quality. Journal of Quality Assurance in Hospitality & Tourism 8 (1): 49–73.Wong Ooi Mei, A. , A. M. Dean, and C. J. White. 1999. Analysing service 208 m anag e m e n t  · vo lu m e 5 Measur ing Perceived Service Quality Using servq ual quality in the hospitality industry. Managing Service Quality 9 (2): 136–143. Yoo, D. K. , and J. A. Park. 2007. Perceived service quality: Analyzing relationships among employees, customers and ? nancial performance. International Journal of Quality & Reliability Management 21 (9): 908–926. Zeithaml, V A. Parasuraman, and L. L. Berry. 1990. Delivering service . , quality. New York: The Free Press. n u m b e r 3  · fal l 2 0 1 0 209

An Analysis of Personality Theory - 1332 Words

An Analysis of Personality Theory by for Everyone has a personality, of course, but until fairly recently, there were no personality theories available to help understand what factors contribute to its development. In recent years, though, personality theories such as McCrae and Costas Big Five and Schwartzs theory of basic values have been advanced for these purposes. To gain some deeper insights into these issues, this paper presents a review of the relevant peer-reviewed and scholarly literature to provide a definition of personality and an examination of theoretical approaches to studying personality. Finally, an analysis of those factors that may influence an individuals personality development is followed by a summary of the research and important findings concerning personality theory in the conclusion. Review and Analysis Definition of Personality An individuals personality is comprised of several factors, some of which may be more prominent at some times than others. The dictionary entry personality defines it as, the complex of characteristics that distinguishes an individual or a nation or group; especially the totality of an individuals behavioral and emotional characteristics (Merriam-Webster, 2001, p. 1687). In this regard, Barrick and Mount (1999) advise that, Personality may to advantage be broadly analyzed into five distinguishable but separate factors, namely intellect, character, temperament, disposition and temper (p. 2). Examination ofShow MoreRelatedIndividuation Analysis : Jungs Theory Of Personality1629 Words   |  7 Pagesthemselves what the point of their existence is (Storr, 1991). One has to self-analyze and let all parts of themselves become one. At the end of this process, a person will be an integrated individual (Storr, 1991). Jung’s Theory of Personality One of Jung’s major contributions was his theory of psychological types. This approach introduced extraversion and introversion (Downey, 1924). According to Jung, an extroverted person’s libido turned outward. This means that a person in a state of extraversion movedRead MoreCritical Analysis of Freuds Theory of Personality907 Words   |  4 PagesSUMMARY Personality is the enduring and unique cluster of characteristics that may change in response to different situations. It can be asses via different approaches such as Self-report or objective inventories, projective techniques, clinical interviews, behavioural assessment procedures and thought and experience-sampling procedures. In the study of personality ideographic research and nomothetic research are used and the major methods that the clinical method, the experimental method and theRead MorePersonality Analysis of Marilyn Monroe by Using Trait Theories1078 Words   |  5 PagesPersonality Analysis of Marilyn Monroe By Using Trait Theories Marilyn Monroe, whose real name is Norma Jeane Mortenson, was born on June 1, 1926 in Los Angeles, California. She was American actress, singer and model. She also was one of the most famous movie star, the sex symbols and pop icons of the 20th century. Despite her an unhappy, difficult childhood she got succeed during her short life period. She worked minor roles for years. Then, she showed her comedy ability, appearance on televisionRead MoreAnalysis of Erik, Phantom of the Opera Using Two Contrasting Personality Theories4920 Words   |  20 Pagesï » ¿Analysis of Erik, Phantom of the Opera Using Two Contrasting Personality Theories The tremendously popular and well-known Andrew Lloyd Webber’s 1986 musical production of The Phantom of the Opera was based on the French novel Le Fantà ´me de lOpà ©ra written by Gaston Leroux in1910 (Leroux, 1910/1990). The original novel gave little direct details with respect to Erik’s past; what was abundant however were hints and implications about the character’s life history throughout the book (Leroux, 1910/1990)Read MoreCosta And Mccrae s Five Factor Theory Of Personality And Eysenck s Pen Theory1496 Words   |  6 PagesCosta and McCrae’s Five Factor theory of personality and Eysenck’s PEN theory have been the subject of significant research in an effort to better understand human personality. This paper focuses on two opposing theories: Costa and McCrae’s Five Factor model, a lexically-based theory with five factors, and Eysenck’s PEN model, a biologically-based theory with three core traits of personality. Utilizing factor analysis, Raymond Cattell (1946) recognized 16 personality factors (16pf). Cattell believedRead MoreFreuds and Rogers Theories of Personality Psychotherapy1004 Words   |  4 PagesFreuds and Rogers Theories Personality Psychotherapy A comparison of Freud and Rogers theories of personality and psychotherapy Personality is the description of an individual through how the individual demonstrates his or her emotions and building relationship and their behavioral patterns. Two neurologists developed two theories to explain the formation of personalities. They were neurologist Sigmund Freud and psychologist Carl Rogers. Rogers and Freud worked in the field of psychotherapyRead MoreEssay about Jennys Personality; Interpretation of Forrest Gump1419 Words   |  6 PagesForrest Gump: Jenny’s Personality Monday, August 22, 2011 PSY202 – Principles of Psychology In this character analysis paper the character of Jenny Curran from the award winning movie Forrest Gump will be the subject of discussion. This paper will present an analysis of the Jenny’s personality as it is applicable to Psychodynamic theory. The paper will present my rationale for the choice to use the Psychodynamic theory to describe Jenny Curran’s personality. In addition, this paper willRead MoreOrganizational Testing and Assessment Essay examples1171 Words   |  5 Pageseffective and reliable in screening employees. In addition they need to know how to properly administer and interpret the results. In the sections below, performance appraisal, behavioral observation scales, the Big Five Personality Theory, meta-analysis, and Carroll’s three stratum theory will be all described and what their purpose is as to being used in organizational testing and assessment. A performance appraisal is basically the same things as a performance of one’s work, a review, an evaluationRead MoreThe Five Factor Model Of Personality853 Words   |  4 PagesAn analysis of the five factor model of personality Many contemporary psychologists believe that there are five basic dimensions of personality and refer to them as the ‘Big Five’. The five-factor model (FFM) of personality is a theory based on five core categories of human personality – openness, conscientiousness, extraversion, agreeableness and neuroticism. While different theorists may use different terminology, the five factors or personality traits have shown a rather consistent pattern overRead MoreComparing The Work Of Sigmund Freud And A Neo Analytical Theorist1290 Words   |  6 Pages Contrasting Personality Theories: Analysis of Freud and Karen Horney Yorkville University Alanna Sampson â€Æ' Abstract The purpose of this paper is to provide an analysis of the work of Sigmund Freud and a neo-analytical theorist. This paper will compare the work of Freud and Karen Horney and begins with an introduction to the study of personality and an identification of the key elements in Freud and Horney’s theories. The paper then moves into an analysis of where Horney and Freud would