Classification
All lodging facilities in Iceland have the opportunity to be classified. The classification in voluntary and is divided into five categories, i.e. 1, 2, 3, 4 or 5 stars, and is by no means an all embracing assessment of the quality of the accommodation in question. It is solely based on factors which can be objectively measured. The grading consists of more than 100 different items. The Icelandic Tourist Board is in charge of the classification. Look for the blue-red sign placed near the entrance which indicates the present classification of the facility. Three appointed by the Icelandic Tourist Board and three appointed by the Icelandic Travel Industry Association. Look for the blue-red sign placed near the entrance which indicates the present classification of the facility.
One star:All rooms are equipped with a washbasin and there is at least one bathroom for every 10 rooms. There is access to a public telephone, breakfast is available and guests can come and go any time of the day or night.
Two stars:In addition to the one-star facilities, there is a telephone booth or a public telephone where the quests can speak in privacy. There is a bar or service counter where it is possible to buy light refreshments, as well as a dining room where breakfast is served, and other meals depending on circumstances. The rooms may be equipped with a private bathroom, but this is not obligatory.
Three stars:In addition to the class above, all rooms are equipped with private bathroom, telephone, television, radio, and desk. There is a service counter open during the day and it is possible to buy small items, reading material etc. Goods and services can be paid for by credit card. There is a lift in the building, if guest rooms are on three or more levels above the reception.
Four stars:In addition, there are easy chairs in all rooms, TV with remote control, satellite channels and a movie or video channel. There is room service day and night, or a minibar, and "a la carte" restaurant, and breakfast can be ordered in guest´s rooms. There is also a laundry service. There is a lift in the building, if the guest rooms are two or more levels above the reception.
Five stars:In addition, the interior decor is luxurious. There are safe compartments in the rooms. There is a lift, if the building has more the one floor. Meals can be ordered in rooms until 23:00. Secretarial services can be provided. There is an indoor swimming pool or an exercise facility with professional staff. There is a shop on location where gifts and souvenirs may be purchased and guests' luggage can be taken to their rooms.
Minimum Requirements for AA Recognition
One Star Hotels
Hotels in this classification are likely to be small and independently owned, with a family atmosphere. Services may be provided by the owner and family on an informal basis. There may be a limited range of facilities and meals may be fairly simple. Lunch, for example, may not be served. Some bedrooms may not have en suite bath/shower rooms. Maintenance, cleanliness and comfort should, however, always be of an acceptable standard.
Two Star Hotels
In this classification hotels will typically be small to medium sized and offer more extensive facilities than at the one star level. Some business hotels come into the two star classification and guests can expect comfortable, well equipped, overnight accommodation, usually with an en-suite bath/shower room. Reception and other staff will aim for a more professional presentation than at the one star level, and offer a wider range of straightforward services, including food and drink.
Three Star Hotels
At this level, hotels are usually of a size to support higher staffing levels, and a significantly greater quality and range of facilities than at the lower star classifications. Reception and the other public rooms will be more spacious and the restaurant will normally also cater for non-residents. All bedrooms will have fully en suite bath and shower rooms and offer a good standard of comfort and equipment, such as a hair dryer, direct dial telephone, toiletries in the bathroom. Some room service can be expected, and some provision for business travelers.
Four Star Hotels
Expectations at this level include a degree of luxury as well as quality in the furnishings, decor and equipment, in every area of the hotel. Bedrooms will also usually offer more space than at the lower star levels, and well designed, coordinated furnishings and decor. The en-suite bathrooms will have both bath and fixed shower. There will be a high enough ratio of staff to guests to provide services like porterage, 24-hour room service, laundry and dry-cleaning. The restaurant will demonstrate a serious approach to its cuisine.
Five Star Hotels
Here you should find spacious and luxurious accommodation throughout the hotel, matching the best international standards. Interior design should impress with its quality and attention to detail, comfort and elegance. Furnishings should be immaculate. Services should be formal, well supervised and flawless in attention to guests' needs, without being intrusive. The restaurant will demonstrate a high level of technical skill, producing dishes to the highest international standards. Staff will be knowledgeable, helpful, well versed in all aspects of customer care, combining efficiency with courtesy.
Examples of requirements for star rating:
One star: All rooms are equipped with a washbasin and there is at least one bathroom for every 10 rooms. Breakfast is available; there is access to a public telephone, and a round-the-clock admittance.
Two stars: In addition to the one star facilities, there is a telephone booth or a public telephone where guests can speak in privacy, a bar service counter offering light refreshments, as well as a dining room where breakfast is served. The rooms may be equipped with a private bathroom, but this is not a condition.
Three stars: In addition to the above, all rooms are equipped with a private bathroom, television and radio. There is a service counter open throughout the day with light drinks and small items for sale. A computer is accessible for guests in the reception area and the hotel is staffed during daytime. There is a lift in the building, if guest rooms are on three or more levels above the reception. Size of rooms: Double rooms at least 17m2 and single at least 14m2.
Four stars: In addition to the classes above: TV with remote control, international channels and a movie or video channel. 24 hrs room-service with light refreshments or a minibar, and an “a la carte” restaurant in the hotel or within 200 m radius from the hotel. Internet connection in every room. Lift in the building, if the guest rooms are on two or more levels above the reception. Furnishing must meet certain comfort requirements and the standard of cleanliness is exceptionally high. Size of rooms: Double at least 20m2 and single at least 16m2.
Five stars: In addition, the interior decor of rooms as well as general areas are luxuriously furnished. Secretariel service available. There are safe compartments in every room, bath ropes for each bedside and a turndown service. Room service with meals can be ordered until 23:00. There is an indoor swimming pool and/or exercise facilities with professional staff. Suites. Size of rooms: Double rooms at least 26m2 and single at least 18m2.
VACATION SPOT
Spring Break Hot Spots
Best Spring Break Hangouts
By Jennifer Plum
Midterms getting you down? The pressures of classes, activities and the looming real world driving you mad? For many, spring break is the solution to these problems. Swarms of college-aged kids descend on areas ranging from Florida to the Caribbean in search of sun, beach and a sea of peers ready to get their groove on all night long. MTV has capitalized on this ideal with real-time video coverage of spring break antics, which often shock even the most seasoned reveler. For those looking for that kind of experience, options abound - complete with booze cruises, dance contests and absurd beach games. But there is also plenty of fun for those not longing for six nights of debauchery. So whether you're a spring break virgin or a returning champion, read on for the hottest spring break spots.
* Big spring break fun is big business for many companies, and all-inclusive packages usually offer the best options. Note that for most trips, it is oftentimes most economical and convenient to go through a travel agent or specialized student travel services. Additionally, all locations in the United States maintain the 21-year-old drinking age, so underclassmen should stick to international destinations if they hope to imbibe on their break.
Best Spring Break Hangouts
By By Jennifer Plum
1. Panama City
Location: Panama City, FloridaWhat's Cool: Get lost in the massive Club La VelaIf you're looking for the ultimate in spring breaks, be sure to book one of the 18,000 rooms in the "southern Rivera," otherwise known as Panama City. Make sure to do so early, though, before the half-million other college students and spring break revelers reserve a spot of their own. Panama City has become headquarters for the young and carefree looking for sun, sand and after-hours fun during the long winter months. And in Panama City the nightclubs abound. Club La Vela offers music and dancing in a maze of theme rooms and bars, while the Spinnaker Beach Club and Schooners are also popular. And if you ever do leave the nightclubs, there are 27 miles of beach crawling with twenty-somethings and younger resting up for another big night out.
Best Spring Break Hangouts
By By Jennifer Plum
2. Cancun
Location: MexicoWhat's Cool: Free island transportation to the most popular bars in townWould the Mayan gods be shocked to return to Cancun now? Probably. This Caribbean resort certainly has gained quite a reputation. The land of the Mayan temples and ancient relics became a paradise for tourists during the 1970s, complete with high-rise hotels and discos galore. Today Cancun is noted as one of the wildest spring break destinations around. The action is non-stop, with partying at land or sea and a full range of daytime activities to hold a beach bum or sports enthusiast's attention. The tequila-soaked nights move from clubs like Fat Tuesdays to Pat O'Briens, and the parties don't end until dawn. Be sure to pick up a Senor Frogs two-foot yard glass, and remember - what goes on in Cancun, stays in Cancun.
Best Spring Break Hangouts
By By Jennifer Plum
3. South Padre Island
Location: Gulf of Mexico, TexasWhat's Cool: Head over to Mexico for an international spring breakRumor has it that everything is bigger and better in Texas, and spring break in the Lone Star State is no exception. South Padre Island - located on the Gulf of Mexico - offers 34 miles of fun in the sun, including a five-mile stretch of laid-back beaches, ripe with volleyball and sunbathing. A favorite with spring breakers is Club Rio Beach at Schlitterbahn Waterpark, where highlights include live music, foam parties and waterslide fun.
If you can hack the early morning hours, the Gulf offers great deep-sea fishing and other water activities. For those who want to sleep late, hotels sponsor spring break contests and events, and a trip to Mexico could be on your itinerary as the border is just 30 minutes away!
Top 10 Party Spots
By By Valerie Conners
10. Lake Havasu
Location: Lake Havasu City, Ariz.What's Cool: Taking the party to a higher level with coed naked cliff jumping
Most every college coed's dreams come true off the shores of Arizona's Lake Havasu, where thousands of spring breakers cavort in warm waters, soak up the rays, drink and, oh yes, drink some more. This man-made lake is 45 miles long and has been host to one of the world's hottest spring break bashes for more than 30 years. The endless sun, warm evenings and returning crowd guarantee the locale's popularity. The pulse of the party throbs at Copper Canyon, where partygoers rent houseboats and tie them together, creating an enormous party-hopping playground where bikinis and beer are in never-ending supply.
Best Spring Break Hangouts
By By Jennifer Plum
5. Jamaica
Location: CaribbeanWhat's Cool: Gather on the beach or cliffside bars to catch the sunsetJamaica offers not one but two popular spring break destinations: Negril and Montego Bay. The choice is yours - a rustic, relaxed atmosphere at the so-called "capital of casual" Negril, or a quicker-paced city experience in Montego Bay. Whatever your choice, you are all but guaranteed a relaxing and laid-back vacation from classes and real life. Set against a backdrop of dramatic cliffs and colorful beaches, these Jamaican vacations will be set to a score of reggae, whether performed by locals or popular artists such as Ziggy Marley, who has been known to pop in for a spring break show. Don't confuse laid-back with boring though; both the nightlife and daytime activities hold much promise. During the day, you can cliff dive or explore underwater caves, and at night, you can party at the Samsara or Legends resorts or the Jungle in Negril. Another favorite is Margaritaville in Montego Bay.
Best Spring Break Hangouts
By By Jennifer Plum
6. Mazatlan
Location: MexicoThe translation of this city's name being "the land of party," Mazatlan is the number one spring break choice for many students on the West Coast. You are likely to spend most of your time at the trendy restaurants and beaches in the Zona Dorado area that is also ripe for people-watching. Check into the El Cid, one of Mexico's largest resorts, if you're looking for luxury and resort fun, and be sure to get to Valentino's, Joe's Oyster Bar and Bora Bora Beach Club and Coliseo for an after-hours good time. If you are around on a Sunday afternoon, join the locals in watching a bullfight in town; it is sure to be an experience that you won't soon forget.
FOOD
Food is anything which, when taken into the body under proper conditions, is broken down and taken into the blood and utilized for building, repairing or the production of heat or energy.
There are various forms of foods, which can be divided into two classes: First, nitrogenous foods or proteins. Second, carbonaceous, foods, under which caption come the sugars, starches and fats. Salts and water are not usually classified as foods, though they should be, for life is impossible without either.
The chief proteins are: First, the albuminoids, which are represented by the albumin in eggs, the casein in milk and cheese, the myosin of muscle and the gluten of wheat. Second, the gelatinoids, which are represented by the ossein of bones, which can be made into glue, and the collogen of tendons. Third, nitrogen extractives, which are the chief ingredients in beef tea. They are easily removed from flesh by soaking it while raw in cold water. They are rich in flavor and are stimulating. They have absolutely no food value. Beef tea, and other related extracts, are not foods. They are stimulants. In truth they are of no value, and those who purchase such preparations pay a high price and get nothing in return.
The sugars and starches are grouped under the name of carbohydrates, which means that they are a combination of water and carbon. There are various forms of sugar. About 4 per cent of milk is milk sugar, which agrees better with the young than any other kind of sugar. It is not so soluble in water as the refined cane sugar, and therefore not so sweet, but it is fully as nourishing. Honey is a mixture of various kinds of sugars. Cane sugar is taken principally from sugar beets and sugar cane. There is no chemical difference between the products of canes and beets. Sugars can not be utilized by the blood until it has changed them into other forms of sugar.
The use of sugar is rapidly increasing. Several centuries ago it was used as a drug. It was doubtless as effective as a curing agent as our drugs are today. Until within the last sixty or seventy years it has not been used as a staple food. Now it is one of our chief foods. Not so very long ago but ten pounds of sugar per capita were used annually, but now we are consuming about ninety pounds each annually, that is, about four ounces per day. Many people look upon sugar as a flavoring, which it is in a measure, but it is also one of our most concentrated foods.
That this great consumption of sugar is harmful there is no doubt. Physicians who practiced when the use of sugar was increasing very rapidly called attention to the increasing decay of teeth. Sugar, as it appears upon the table is an unsatisfied compound. It does not appear in concentrated form in nature, but mixed with vegetable and mineral matters, and when the pure sugar is put into solution it seeks these matters. It is especially hungry for calcium and will therefore rob the bones, the teeth and the blood of this important salt, if it can not be had otherwise. The most noticeable effect is the decay of the teeth.
I have read considerable literature of late blaming sugar for producing many diseases, among them tuberculosis and cancer. Improper feeding is the chief cause of these diseases, but to blame sugar for all ills of that kind is far from arriving at the truth. Cancer and tuberculosis killed vast numbers of people before sugar was used as a staple. If we wish to get at the root of any trouble, it is necessary for us to bury our prejudices and be broad minded.
People who eat much sugar should also partake liberally of fresh raw fruits and vegetables, in order to supply the salts in which sugar is deficient. Lump sugar is practically pure, and therefore a poorer article of diet than any other form of sugar, for man can not live on carbon without salts.
Grape sugar and fruit sugar are the same chemically. Another name for them is dextrose, and in the form of dextrose sugar is ready to be taken up by the blood.
Children like sweets, but it is just as easy to give them the sweet fruits, such as good figs, dates and raisins, as it is to give them commercial sugar and candy, and it is much better for their health. Children who get used to the sweet fruits do not care very much for candies. The sugar in these fruits is not concentrated enough to be an irritant and it contains the salts needed by the body. Hence it does not rob the body of any of its necessary constituents. Because the fruit sugar, taken in fruit form, is not so concentrated and irritating as the common sugar, the child is satisfied with less.
Sugar is an irritant of the mucous membrane and therefore stimulates the appetite. This is true only when it is taken in excess in its artificial form, and it does not matter whether it is sugar, jelly or jam. For this reason jellies and jams should be used sparingly, because it is not necessary to stimulate the appetite. Those who resort to stimulation overeat. When much sugar is taken, it not only irritates the stomach, but it even inflames this organ.
Sugar is a preservative, and like all other preservatives it delays digestion, if taken in great quantities, and four ounces per day make a great quantity. The digestive organs rebel if they are given as much of sugar as they will tolerate of starch. When taken in excess sugar ferments easily, producing much gas, which is followed by serious results.
Sugar is changed into forms less sweet by acids and heat. The ferment invertin also acts upon sugars.
Sugar is a valuable food, but we are abusing it, and therefore it is doing us physical harm. The quantity should be reduced, and families who are using four ounces per person per day, as statistics indicate that most are doing, should reduce the intake to about one-third of this amount. It would be well to take as much of the sugar as possible in the form of sweet fruits.
It is a fact that sugar is easy to digest and that one can soon get energy from it, but feeding is not merely a question of giving digestible aliments, but a question of using foods that are beneficial in the long run. The moderate use of this food is all right, but excess is always bad. Starches need more change than sugars before they can be absorbed by the blood, but they give better results. Chemically there is but small difference between starch and sugar. The starch must be changed into dextrose, a form of sugar, before it can be utilized by the body.
he human body contains a small amount of a substance called glycogen, which is an animal starch or sugar. This glycogen is burned. Sugar is a force food. It combines with oxygen and gives heat and energy. The waste product is carbonic acid gas, which is carried by the blood to the lungs and then exhaled.
Honey and maple sugar are good foods, but overconsumption is harmful.
Sugar eating is largely a habit. Because the sugar has so much of the life and so many of the necessary salts removed in its refinement it is a good food only when taken in small quantities. Nature demands of us that we do not get too refined in our habits, for excessive refinement is followed by decay. It is easy to overcome the tendency to overeat of sugar.
Some spoil the most delicious watermelon by heaping sugar or salt, or both, upon it. In this way the flavor is lost. There is not a raw fruit on the market which is as finely flavored after it has been sugared as it was before. True, those who have ruined their sense of taste object to the tartness and natural acidity of various foods, but they are not judges and can not be until they have regained a normal taste, which can only be done by living on natural foods for a while.
Fats are obtained most plentifully from nuts, legumes, dairy products and animal foods. They are the most concentrated of all foods, yielding over twice the amount of heat or energy that we can obtain from the same weight of pure sugar, starch or protein. Many who think they are moderate eaters consume enough butter to put them in the glutton class.
Salts are present in all natural foods of which we partake.
Water is indispensable, for the body has to have fluids in order to perform its functions.
Foods are burned in the body. They are valuable in proportion to the completeness with which they are digested and assimilated and the ease with which this process is accomplished. It takes energy to digest food and if the food is very indigestible it takes too much energy.
The following remarks on digestibility are according to the best knowledge we have on the subject:
As a general rule, the protein of meat and fish is more completely and more quickly digested than the protein in vegetable foods. The reason is that the vegetable protein is found in cells which are protected by the indigestible cellulose which covers each cell. This covering is not always broken and then the digestive juices are practically powerless.
MANAGEMENT STYLE
Various management styles can be employed dependent on the culture of the business, the nature of the task, the nature of the workforce and the personality and skills of the leaders.
This idea was further developed by Robert Tannenbaum and Warren H. Schmidt (1958, 1973) who argued that the style of leadership is dependent upon the prevailing circumstance; therefore leaders should exercise a range of leadership styles and should deploy them as appropriate. Autocratic
An Autocratic or authoritarian manager makes all the decisions, keeping the information and decision making among the senior management. Objectives and tasks are set and the workforce is expected to do exactly as required. The communication involved with this method is mainly downward, from the leader to the subordinate, critics such as Elton Mayo have argued that this method can lead to a decrease in motivation from the employee's point of view. The main advantage of this style is that the direction of the business will remain constant, and the decisions will all be similar, this in turn can project an image of a confident, well managed business. On the other hand, subordinates may become dependent upon the leaders and supervision may be needed. Paternalistic
A more Paternalistic form is also essentially dictatorial, however the decisions tend to be in the best interests of the employees rather than the business. A good example of this would be David Brent running the business in the fictional television show The Office. The leader explains most decisions to the employees and ensures that their social and leisure needs are always met. This can help balance out the lack of worker motivation caused by an autocratic management style. Feedback is again generally downward, however feedback to the management will occur in order for the employees to be kept happy. This style can be highly advantageous, and can engender loyalty from the employees, leading to a lower labour turnover, thanks to the emphasis on social needs. It shares similar disadvantages to an authoritarian style; employees becoming dependent on the leader, and if the wrong decisions are made, then all employees may become dissatisfied with the leader. Democratic
In a Democratic style, the manager allows the employees to take part in decision-making: therefore everything is agreed by the majority. The communication is extensive in both directions (from subordinates to leaders and vice-versa). This style can be particularly useful when complex decisions need to be made that require a range of specialist skills: for example, when a new ICT system needs to be put in place, and the upper management of the business is computer-illiterate. From the overall business's point of view, job satisfaction and quality of work will improve. However, the decision-making process is severely slowed down, and the need of a consensus may avoid taking the 'best' decision for the business. It can go against a better choice of action. Laissez-faire
In a Laissez-faire leadership style, the leader's role is peripheral and staff manage their own areas of the business; the leader therefore evades the duties of management and uncoordinated delegation occurs. The communication in this style is horizontal, meaning that it is equal in both directions, however very little communication occurs in comparison with other styles. The style brings out the best in highly professional and creative groups of employees, however in many cases it is not deliberate and is simply a result of poor management. This leads to a lack of staff focus and sense of direction, which in turn leads to much dissatisfaction, and a poor company image. Leadership Styles: Dictatorial, Authoritative, Consultative, ParticipativeBy E. Brown
One of the first leadership books a friend recommended I read was by Myron Rush. He was kind enough to let me read his copy. After I returned the book I searched for a personal copy. I finally found a used one on an obscure Web site that an acquaintance directed me to.
While thumbing through it the other day I was reminded of differing approaches to management. Here is an excerpt and list that I am sure you can relate to.
Leadership Styles
Definitions and descriptions of leaderships styles range from the very simple to the very complex. Leadership styles can be identified by how authority is used, how a leader relates to others, employees minds and muscles are used, and how a leader communicates.
Dictatorial Style
The leader or manager using this style operates like a dictator. He or she makes all the decisions about what, where, when, why, how things are done, and who will do them. Employees failing to following directions are usually severly disciplined or given cause for “early retirement” (as recently happened to a friend of mine).
The dictatorial leader traits are: all decision-making power is theirs, unrealistic in demands, uses excessive discipline and punishment, does not allow others to question decisions or authority
A more passive style of this is: all decision-making power is theirs, unrealistic demands clouded in humor, subtle forms of discipline and punishment, allows questions about decisions (on the surface) but ignores them, pretends to be your friend only to get their way
Authoritative Style
Because of the volatile nature of the dictatorial style, more leaders and managers opt for the authoritative style.
The authoritative leader traits are: seldom lets others make decisions, feels he/she is the most qualified and experienced, considers his/her views to be most valid, lacks confidence in others abilities, critical of differing opinions, rarely gives recognition, is easily offended, uses others for his/her benefit, action oriented, highly comtetitive
The biggest weakness of this style is the failure to recognize the skills and abilities within other people. They are often denied opportunities to use or exhibit their skills in decision-making venues.
Yet, the greatest strength of this style is to produce action when it is needed.
Consultative Style
This style focuses on using the skills, experiences, and ideas of others. However, the leader or manager using this style still retains the final decision-making power. To his or her credit, they will not make major decisions without first getting the input from those that will be affected.
The consultative leader traits are: often involve others in problem solving, team building, retains right for final decisions, focuses his/her time on more important activities, provides proper recognition, delegates but keeps “veto power”, weighs all alternatives before final decision is made
Participative Style
A unique managerial style that many feel uncomfortable with is the participative style. Most of the authority, not all, is given to the team. The manager remains the team leader.
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