Effects of phonetic/phonics instruction on reading pronunciation (French level I)

Pronunciation training has been traditionally viewed as of limited importance in a communicatively oriented foreign language curriculum (Pennington & Richards, 1986). Many language instructors seemingly deny the usefulness of phonetic training and rely on a listen-and-repeat method with the use of audiotapes (Bate, 1989; Callamand & Pedoya, 1984; Jones, 1997). Beginners in French classes face the challenge of mastering a complex sound and grapheme-phoneme correspondence system without the benefit of specific instruction. Their pronunciation errors develop mostly from bad habits while decoding from print to sound (Dansereau, 1995). ^ The purpose of this study was to investigate the effectiveness of basic phonetic/phonics instruction on reading pronunciation accuracy in a French I language course. ^ The sample consisted of two groups of French I students from Florida International University, who received the same instruction in French language and culture during the fall semester of 1999. Only the experimental group received additional phonetic/phonics training. ^ The instrument consisted of three recorded reading tasks: isolated familiar words, isolated unfamiliar words, and dialogue. Research questions were analyzed using a one-way multivariate analysis of variance. Significant differences were found between the two groups on scores for each of the three sections of the instrument, and on the total scores. These findings support the hypothesis of the study and reveal the effectiveness of phonetic/phonics training for beginners of French. ^ The findings imply that beginning language students should receive the minimum knowledge they need to master the French phoneme-grapheme (sound-spelling) system. ^

User-centric music information retrieval

The rapid growth of the Internet and the advancements of the Web technologies have made it possible for users to have access to large amounts of on-line music data, including music acoustic signals, lyrics, style/mood labels, and user-assigned tags. The progress has made music listening more fun, but has raised an issue of how to organize this data, and more generally, how computer programs can assist users in their music experience. An important subject in computer-aided music listening is music retrieval, i.e., the issue of efficiently helping users in locating the music they are looking for. Traditionally, songs were organized in a hierarchical structure such as genre->artist->album->track, to facilitate the users’ navigation. However, the intentions of the users are often hard to be captured in such a simply organized structure. The users may want to listen to music of a particular mood, style or topic; and/or any songs similar to some given music samples. This motivated us to work on user-centric music retrieval system to improve users’ satisfaction with the system. The traditional music information retrieval research was mainly concerned with classification, clustering, identification, and similarity search of acoustic data of music by way of feature extraction algorithms and machine learning techniques. More recently the music information retrieval research has focused on utilizing other types of data, such as lyrics, user-access patterns, and user-defined tags, and on targeting non-genre categories for classification, such as mood labels and styles. This dissertation focused on investigating and developing effective data mining techniques for (1) organizing and annotating music data with styles, moods and user-assigned tags; (2) performing effective analysis of music data with features from diverse information sources; and (3) recommending music songs to the users utilizing both content features and user access patterns.

Past, Present, and Future: The Food Service Industry and Its Changes

In the article - Past, Present, and Future: The Food Service Industry and Its Changes - by Brother Herman E. Zaccarelli, International Director, Restaurant, Hotel and Institutional Management Institute at Purdue University, Brother Zaccarelli initially states: “Educators play an important role in the evolution of the food service industry. The author discusses that evolution and suggests how educators can be change agents along with management in that evolutionary progression.” The author goes on to wax philosophically, as well as speak generically about the food service industry; to why it offers fascinating and rewarding careers. Additionally, he writes about the influence educators have on students in this regard. “Educators can speak about how the food service industry has benefited them both personally and professionally,” says Brother Zaccarelli. “We get excited about alerting students to the many opportunities and, in fact, serve as “salespersons” for the industry to whoever (school administrators, legislators, and peers in the educational institution) will listen.” Brother Zaccarelli also speaks to growth and changes in food service, and even more importantly about the people and faces behind everything that food service, and hospitality in general comprise. The author will have you know, that people are what drive an educator. “What makes the food service industry so great? At the heart of this question's answer is people: the people whom it serves in institutional and commercial operations of all types; the people who work within it; the people who provide the goods, services, and equipment to it; the people who study it,” says Brother Zaccarelli. “All of these groups have, of course, a vested personal and/or professional interest in seeing our industry improve.” Another concept the author would like you to absorb, and it’s even more so true today than yesterday, is the prevalence of convergence and divergence within food service. For food service and beyond, it is the common denominators and differences that make the hospitality-food service industry so dynamic and vibrant. These are the winds of change presented to an educator who wants to have a positive impact on students. The author warns that the many elements involved in the food service industry conspire to erode quality of service in an industry that is also persistently expanding, and whose cornerstone principles are underpinned by service itself. “The three concerns addressed - quality, employees, and marketing - are intimately related,” Brother Zaccarelli says in stripping-down the industry to bare essentials. He defines and addresses the issues related to each with an eye toward how education can reconcile said issues.

Interpersonal Techniques Boost your "Hospitality Batting Average"

The ability to listen and comprehend the intrinsic meaning behind the words people are saying is an important skill for those in the hospitality industry. The author provides some prescriptions for "winning friends and influencing people.”

Democratization, stabilization and social movements : the Bolivian case

In this thesis I assessed the state responses to social movements and in turn the impact of these movements on state policy within the context of the democratization occurring in Bolivia. The democratization process is affected by the conflict between political and economic goals. Politically the governments are faced with the demands from social groups. At the same time, the Bolivian government faces an economic crisis which requires stabilization, impairing the same individuals needed for legitimacy and political support. Two cases which depicted the key issues of this thesis are: the indigenous groups in the Bolivian Beni region and the coca growers, mainly of the Chapare area in the Cochabamba department of Bolivia. To achieve support and legitimacy, the new civilian administrations had no choice but to listen to the requests of the social mobilizations. Because of the economic crisis, conflicting domestic pressures and international influence, however, the government could not accede to all their demands.