Boxing Coaching Experience

Boxing Coaching Experience

Introduction

Ever since I developed interest in coaching boxing, I have realized that it is one of the most enriching and rewarding experiences an individual can possess. In my decision to become a boxing coach, my commitment is to fully utilize my knowledge and skills to ensure success of boxing coaching to realize perennial affirmative impression on the lives of boxing sportspersons. As a coach, I have committed to being a teacher, mentor, leader and role model. Indeed, numerous athletes will seek my expertise and guidance their coach. Besides, many scholars admit that a coach is a role model that allows athletes to develop both social skills and sports related skills needed for success of the sport in life (Cave 2001).

Boxing Coaching Experience
Teaching Skills

As a volunteer coach for boxing, I have gained robust teaching skills in the sport of boxing. Williams (2008) indicated that a great coach is the one who inspires the love for the sport and enables the athletes develop self- respect and respect for their opponents regardless of the outcome. As an aspiring legend coach, I inspire and teach the athletes inside and outside the ring and constantly learn through sharing of knowledge for the better development of boxing and other stakeholders involved in the sport. During the entire coaching experience, I gained robust knowledge in the following areas of teaching the participants.

Firstly, I experienced immense teaching skills of boxing basic techniques through a non- contact course. Under this technique, there were teaching experiences on movement of the body, balance and coordination, defense and striking skills. The core of this experience was to develop key strategies in teaching of boxing to varying ability and age of athletes.

Additionally, I gained experience in the guidelines of delivering of the boxing awards to learning institutions, boxing clubs, community sport projects and youth groups. There was also the basic principle of sports practice and planning necessary for the delivery of sessions in the context of boxing set by the National Occupation Standards. Lastly, the key area of coaching experience was procedures on how to develop and maintain a deep relationship with the local amateur community for boxing.

Professionalism in Boxing coaching

Child Protection Policy Experiences in Boxing

During the entire coaching experience, I gained experiences on coaching protection policy as required by the ABA. Safety and welfare of young athletes, particularly below 18 years, cannot be compromised in any sport coaching practices. Szabo, (2008) observed that every member of the sports committee, officials, and coach, volunteer and boxing tutor has a moral and corporate responsibility to promote and safeguard every athlete’s welfare. The experience gained incorporated athlete child protection regardless of the ability, age, religion, race and sexual orientation. To sum up, the children have the right to learn, enjoy and participate in boxing awards for free of abuse or fear from anybody.

Contents of the Gained Experience

Warm up

The warm up session consisted of;
Ice breakers– the class introduces themselves to one another swiftly and any athlete observed to be contrasting may provide a song and dance individually. They are expected to say hello and shake hands and say hello to one another.
Mobilization– it starts with joint mobilization; wrists, elbows, figures, neck, shoulder, ankles, knees, hips and toes.
First phase– slow jogging, slide step, big stride movements, high knees, kick-backs, backward jogging, change of direction punching in the air in all directions.

Upper Body stretching

The participants should be kept moving when stretching with toe to heel on the spot. The athletes should also learn the groups of the muscles. This stretching takes 8 seconds for each muscle groups. 

References

Anadian Amateur Boxing Association, & National Coaching Certification Program (Canada). (1983). Boxing coaching manual, level 1: National Coaching Certification Program. Ottawa, Ont, Canadian Amateur Boxing Association.

Cave, E. (2001). Kick boxing. Guilford, CT., Lyons Press.

Szabo, S. (2008). Mentoring literacy professionals: continuing the spirit of CRA/ALER after 50 years.

Williams, M. (2008). Boxing Clever. Coaching Edge. 32-34.

 

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Business plan Essay Writing

Business plan Essay Writing Services

Idea one

Business plan for disposable coffee cups in United States

The coffee company is determined to supply the local coffee shops and resaturants that serve people who like coffee, a place to look forward to as you try to leave the daily life stressors, and a nice place to read your book or to meet your family or friends. With the great demand for great service and coffee of high quality, the company will capitalize on its location in the city centers to build a core group store partners. The company will offer the best disposable coffee cups to the city restaurants, hotels and coffee stores. This will be complimented with free delivery that makes the patrons to enjoy. The company will be a partnership of two investors (Collins & Lazier, 1992).

Location

The company will be located in the first floor of the commercial building in New York. The floor plan includes a 300 square feet of office and 2200 square feet of the operations are who also include the store and wash rooms. The premises have the necessary electricity and water will only require slight remodeling to accommodate the store and the kitchen

Target market

The target market for our products will be the local restaurants, coffee shops and hotels that serve coffee. Our company will serve them with the disposable cups for serving coffee for the customers who wish to carry coffee home. The business is friendly to the environment as the products are easily disposable and therefore will result to reduction of environmental pollution (Floyd, 2005). 

Products

The company will offer our clients the best coffee disposal cups. This will be achieved by sourcing aesthetic and unique designs, light and environmentally friendly raw materials, and products. The products will be aimed at making our clients attract many customers to their stores (Wickham, 2006).

 

Business idea 2

Ad agency

The advertising industry is facing a major downfall of late. The clients who used to turn to major advertising companies are now turning to the small and friendly specialized agencies in the cities. The proposed advertising agency will incorporate latest technological advancements in advertising like using the online platform that has not been embraced with the major advertisement brokers. This ad agency will be will be one person sole proprietorship business that will combine savvy marketing (Floyd, 2005).

Location

  • The business will be situated within the city centre although it will mostly be outdoor marketing and advertising for the brand
  • Networking within the community will be used to establish the business among potential clients
  • Ads will also be placed in different publications that cater different chosen fields
  • Direct mails will also be sent to companies with creative contents

Products

Given that the potential clients will rely solely on the provided ideas from the company, the business will come up with winning ads that will be placed in the media spots that are proper. Some of the products will be:

  • Writing ads for companies and other business on different industries
  • Placing online adverts
  • Graphic designing of ads (Wickham, 2006).

The target market

  • The potential clients for the business will be any organization or businesses that I will choose to go after
  • The business will start with small organizations or the companies that I have some acquaintances
  • Because the business will be situated within the city centre, I will start with businesses that are situated at the city centers such as the fast foods outlets, restaurants and boutiques (Collins & Lazier, 1992).

References

Collins, J. C., & Lazier, W. C. (1992). Beyond entrepreneurship: Turning your business into an                           enduring great company. Englewood Cliffs, NJ: Prentice Hall.

Floyd, S. W. (2005). Innovating strategy process. Malden, MA: BlackweLl Pub.

Timmons, J. A., & Spinelli, S. (2007). New venture creation: Entrepreneurship for the       21st century. Boston, Mass: McGraw-Hill/Irwin.

Wickham, P. A. (2006). Strategic entrepreneurship. Harlow, England: Financial Times Prentice  Hall.

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Short Biography

short biography writing services

Upon reflection on my vocation, it is the hand of the almighty God that made, shaped and entrusted me to my loving family, friends and people I have met. I was born in Vinhlong city, Vietnam and brought up in the catholic faith my family is entrenched. It is still a mystery how I ended up in sisterhood. However much I desired to be sister, I lacked courage to admit. However, I believe the God’s spirit which touched my heart, the inspiration from the young Vietnamese sisters, holy witness f mother Teresa and our Holy Father John Paul II, who entrusted us the young people with hope and responsibility to build the future, ignited the flame in me to serve the mankind.

I was an accountant for one year after college graduation and lived in California where I discovered my true life passions and love. However, while still lost in the world with meetings, socializing, problem solving that drew me away from God, He continually and patiently whispered to me.

I boasted in the Lord for my short time success and achievements of the “American dream.” He blessed me but felt emptiness and feeling of lost in a great abyss with no one to fill the void. Daily mass temporarily sustained me, but I felt the desire to do something with my life.

God broke my deafness and shouted just like Saint Augustine, “He flashed, shone and dispelled my blindness.” This marked my beginning for spiritual thirst and often shed tears on hearing gospels related to calling. I started reading spiritual and vocational books, praying and mediating early mornings. Upon realization of my true calling, God sent Holy Cross Sister whom I felt attracted to and felt very content with my desire.

Sometimes I feel discouraged at my sinfulness, unworthiness, weakness and fear at being unable to let go my loved ones and worldly attractions. However, our lady of help assigned her son, Jesus, as my spiritual mentor who has continually reassured me that I am His and He chose me.

One Wednesday on 1st August, I made a decision and joined the Holy Cross Convent accompanied by my loving and supportive family. Joyfully singing Magnificat every evening, it allowed sisters to follow charism and spirituality of its founder by directing the heart, mind and life crucified by Jesus Christ. It also enables living as a disciple with a mission to evangelize and participate in local church building.

The community life naturally has joys and challenges but by Gods assurance, I keep moving. I am overwhelmed with joy and immense gratitude to God. Finally my life’s emptiness is filled with tender love and the Living Word. Daily liturgical celebrations chanting of psalms and scriptural Sunday daily quench my thirst. I am totally contented with my desires and ambitions to comfort Jesus, embrace church’s needs and any afflicted person of the world. My friend asks what the source of all my happiness is, but I answer by famous words of the psalmist:

“What can bring us happiness? Many say. Let the light of your face shine on us, oh Lord.”

 

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George Washington University Hospital Process of Care Paper

George Washington University Hospital Process of Care

The George Washington University Hospital refers to a general surgical and medical in Washington, DC. The hospital performs at the level of national ranking in the United States. Available data shows that the hospital has 367 beds with nearly 18, 097 admissions in the latest year. Furthermore, the hospital performed approximately 5, 287 inpatients annually and 6, 942 surgeries for outpatients. In the previous year, the hospital had 74, 539 emergency cases for which it fairly addressed all the cases, indicates the data. George Washington University Hospital is also used for teaching the upcoming healthcare professionals. The hospital also boasts the accreditation by the Commission on Accreditation of Rehabilitation Facilities (CARF). The hospital has excellent services that give it a competitive edge against the competitors namely Medstar Georgetown university hospital and Washington Adventist Hospital.

High Quality Stroke Care

George Washington University Hospital gets the competitive edge by delivering High Quality Stroke Care for patients. The hospital has received an award for Stroke Gold quality Achievement With Target Honor Roll Award given by the American Heart Association (AHA). This award indicates the hospital’s expertise in high quality stroke care. Only hospitals with outstanding services in the care of stroke are usually legible for the award following the AHA Performance Achievement Indicators for at least 12 months in compliance with AHA quality measures. “ We are pleased to receive this recognition, which reflects the dedication and commitment of George Washington Hospital’s stroke team in providing high-quality care to patients suffering from a stroke,” observed Gary Little, Managing Director, chief medical director for George Washington Hospital. The hospital had previously been recognized for its door-to-needle times, which is the duration between when a patient gets admitted in the hospital and when a patient receives an anticlotting medication. Dr. Little maintained that the award reflected on the hospital’s accomplishment on their heart stroke program.

To qualify for the AHA’s stroke achievement award, usually, hospitals must achieve a certain level of patient care. These may incorporate ensuring that stroke patients who visit the hospital receive clot dissolving medication on the onset of the symptoms within two hours of admission. Moreover, the hospitals must advice the patients who smoke are advised to cease smoking immediately (Lafferty, 2003). Quality stroke encompasses rehabilitation programs and stroke education to the patients and other involved individuals in the cardiovascular complications. George Washington University Hospital medical team is constantly in search of best practices based on evidence for them to meet or exceed the national care metrics used in the definition of stroke patients quality care.

Timely and Effective Care

            According to Lafferty (2003) the indicator measures the percentage of hospital patients who visit the hospital and receive treatments for best results for surgical procedures and other general medical conditions. The measure also mentions the time taken for the hospital to completely deal with an emergency medical case. In George Washington University Hospital, patients with stroke conditions are attended to immediately and in an approximate of two hours the visiting patient shall have received anticlotting medications. Al the patients, children and adults both in the Inpatient Prospective Payment System (IPPS) and the Outpatient Prospective Payment system (OPPS) are regarded for reporting time and effectiveness care.

Patient Safety

The hospital provides high quality for adults and children hospitalized and potentially focus on eliminating iatrogenic events and complications. The patient safety in The George Washington University Hospital has enabled it to safeguard its patients from preventable conditions that may cause serious health consequences such as adverse events and infections during their stay in the hospital. This has helped the hospital to protect the patients from additional injury and hence gain a competitive edge in the market indicates van & Rutte, (2009).

Structural Measures

The hospital has robust structural measures such as electronic health record. The hospital uses computerized online data entry procedures. This allows for easy access of the patient data as well as enhancing security and privacy of the data. The refreshed structural data of The George Washington University Hospital shows that the hospital has improved its operations through adoption of the online electronic data system. Although this system is also adopted by the hospital’s competitor, the George Washington University Hospital has employed competent professionals to scale up the efficiency of the electronic operation system in the hospital.

Hospital Value Based Purchasing (HVBP)

            The hospital has HVBP is an outstanding effort to link the quality of the Medicare and payment. The patients pay for the acute care services of the hospital based on the patient care. The patients are evaluated on their opinions on the value of the Medicare they received while was under the hospital’s custody. This also incorporates clinical care processes in which the available data indicates that the hospital scores well above 70 percent.

Advantages and Disadvantages of Publicity of Performance Indicators

Highlighting performance indicators for the hospitals may have both good and bad sides. Firstly, publication the indicators can be used as a marketing tool for the hospital. When the hospital conducts an internal research and goes public about it, it shows the competency of the medical team in the hospital. This acts as a tool for signing additional clients as mass medical is a reliable source of information (Ming, 1998). However, this may work to the disadvantage of the hospital since the competitors will be conversant with their strengths and make further adjustments. Such data may inform the competitor of the service quality and the secret behind them. Hence, work hard and gain a competitive edge by innovating on higher medical procedures. 

References

Lafferty, C. L. (2003). Organizational trust in hospital nursing staffs and its relationship to three performance indicators of organizational effectiveness.

Ming, W. (September 01, 1998). Competitor and Supporter for the United States. Japanese Economy, 26, 5, 27-82.

van, . G. E., van, T. H. F. J. M., & Rutte, C. G. (November 01, 2009). Performance management in healthcare: Performance indicator development, task uncertainty, and types of performance indicators. Social Science & Medicine, 69, 10, 1523-1530.

Vidmar, G., Blagus, R., Střelec, L., & Stehlík, M. (January 01, 2012). Business indicators of healthcare quality: Outlier detection in small samples. Applied Stochastic Models in Business and Industry, 28, 3, 282-295.

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American Cuisine Culture and Traditions From Around the World

american cuisine

American Food Culture and Traditions From Around the World

Culture is defined as the beliefs, customs, knowledge, and habits a set of people share (Smith, 15). These are learned and not inherited behaviors. Culture is transferred from families to families down the lines. Each tribal group has its specific culturally cuisines and food habits (Para 5). According to Terry, a cuisine is a particular set of cooking practices and traditions, often related with a definite culture (4). Each cuisine encompasses food preparation in a specific style, of drink and food of particular types, to produce exclusively expended items or individual meals. A cuisine is normally named after the place or region where it was invented (Para 3). American cuisine has been inclined by Native Americans and Europeans in its early history. When compared to the northern settlements, the southern settlements were quite assorted in their agricultural diet and neither did they have a central expanse of culture.

In the 19th and 18th centuries, Americans came up with many new foods for instance; the Progressive Era (1890–1920) food presentation and production became more developed (Smith, 26). One trait of American cooking is the combination of multiple tribal or regional methodologies into entirely new cooking styles. During the 1980s, famous restaurants introduced method of combining cuisines that comprised of American styles of cookery with foreign essentials, universally referred as New American cuisine (Terry, 28).

The modern cuisine of the United States in the 21st century is mostly regional in nature.in other words, the foods of ordinary culture have been affected by the presence of these distinct cultures hence; the American food is a blend of many cuisines and cultures. In order to understand it, one must not only study the native foods and food habits of the many marginal sets, but also the relations between the mainstream culture and the way of life of these minor groups (Smith ,35).

Today, several foods are commonly considered as American, these are hamburgers, potato chips, hot-dogs, macaroni and cheese and meat loaf. There are also methods of cooking and forms of foods that are unique to a region. Southern-style cooking is called American comfort food and comprises of foods such as fried chicken. Tex-Mex, distinct in the Southwest and Texas, is a mix of Mexican and Spanish cooking cuisines and includes foods such as chili and burritos and depends heavily on frayed cheese and beans (Para,5). Majority American culinary methods are same to those in Western nations. Corn and wheat are the prime cereal grains. Traditional American cooking uses items such as turkey and indigenous foods used by American Indians and early European colonists. Italian-American cuisine often finally appears; in the form of Vietnamese cuisine, Thai cuisine, and Korean cuisine. German cuisine has a major impact on American cuisine, most especially mid-western cooking, with potatoes, roasts, noodles, stews and pastries being the most popular ingredients in both cuisines (Smith, 46).

The state of Louisiana, for instance, is known for its Creole and Cajun cooking. Cajun and Creole cooking are affected by French, Haitian and Acadian cooking, although the foods themselves are unique and original (Para, 7). Soul food, established by African slaves during the colonial period, is widespread around the South and among African Americans. Americans commonly prefer coffee to tea, with approximately half the adult population drinking at least a cup a day.

New England, also a cuisine in America is marked for having a major stress on seafood, a heritage inherited from coastal tribal groups like the Narragansett and Wampanoag, who similarly used the abundant fishing banks offshore for survival (Terry, 49). Meat is present though not as common, and is stewed in dishes. The Hawaiian and pacific cuisine is often considered to be one of the most culturally varied in the U.S. states, and also being the only state with an Asian mainstream population (4). resulting to the Hawaiian cuisine borrowing ingredients of a variety of cuisines, mainly those of Pacific-rim  and Asian cultures, as well as  native Hawaiian and a few adds from the Americans .Midwest Midwestern cuisine  in America, includes everything from barbecue to the hot dog Chicago-style. African impacts came with slaves from West Africa (Smith, 67). Foods such as eggplant, chili pepper and many varied kinds of melons were carried with them from along with the incredibly significant starter of rice to the Carolinas and later to Louisiana and Texas where it became main grain of the region and till today (Para, 6).

Traditionally around the world. Italian Meal of the Seven Fishes, which originated from Southern Italy, has the Italian-American families celebrating the custom with multicourse seafood feasts of baccal, calamari and chockfull of seven kinds of fish (Morgan, 22). French reveillon is In French speaking countries. The feasts deep into the night and comprises of lobster, escargots, foie gras or oysters. Peruvian Noche Buena is found In Spain, the Philippines and Latin America. Peruvians decide on roast pig or turkey with a range of side foods like rice, fresh salads and apple sauce (Para 3). In the UK, Boxing Day, occasionally a day for awarding workers with presents, is celebrated after Christmas with a simple curry centric buffet mainly made from leftovers (Morgan, 35). German dinner goes down with roasted goose with potatoes, vegetables and confections like fruitcake. Irish dinner is similar to holiday feasts of the Americans; roasted poultry, potatoes, ham, and pudding are main meals. 

Works Cited

Andrew F Smith. Eating history: 30 turning points in the making of American cuisine. New York: Columbia University Press, 2009. Print.

Bryant Terry. Vegan Soul kitchen: fresh, healthy, and creative African American cuisine. Massachusetts: Da Capo Press, 2009. Print.

James L Morgan. Culinary creation: an introduction to foodservice and world cuisine .Boston: Elsevier Butterworth-Heinemann, 2006. Print.

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