Nationalisation of banks in India Research Proposal

Nationalisation of banks in India - Research Proposal Example In order to regulate potentiality of banking institutions, many nations have nationalized the banks in their country. In India, this nationalization has made it possible to establish bank branches throughout the nation and expansion of banking services to several areas of development. Moreover, this nationalization of banks had been instrumental in mobilizing deposits from citizens. Consequently, there had been a significant growth in deposits and advances. As such, most of the banks have expanded their branches and mobilized deposits (Bisht, Mishra and Belwal). The present banking system in India did not develop overnight. It was the result of the expansion – reorganization process and the consolidation of resources. This process had developed gradually over a period of time. There were three important phases in the development of the extant banking system, namely, the pre – nationalization phase, the post – nationalization phase and the post – liberalization phase. All these phases include the development of the market through innovative measures and diversified expansion into financial services. The expansion process has not stopped with this. Increased Internet use had added a fourth dimension to the banking system. The Internet has completely changed the concepts and traditional look of the banking system. The traditional banking system has been transformed due to electronic cash deposits and withdrawals. The electronic delivery channels have provided far more choices to customers and large industries (Bisht , Mishra and Belwal). In the past, the banking system was solely devoted to its economic objectives. However, this perception changed, subsequent to the nationalization of banks. The nationalized banks have a social responsibility and they have to fulfill social objectives (Bisht, Mishra and Belwal). The nationalization of banks commenced in the year 1969. In the first phase,

Computer Systems Essay Example for Free

Computer Systems Essay

Food Safety Contamination Types and Causes

Food Safety Contamination Types and Causes Introduction Food safety refers to the guarantee that must be given to consumers that the food is safe for consumption. If this is not the case then the food is contaminated. Food can be contaminated in different ways. Some food may already contain bacteria or foreign body but on the other hand food may also be contaminated if it is not handled properly. Food contamination can be in different ways namely: Biological contamination Physical contamination Chemical contamination In order to prevent food contamination the food must be handled and store properly. This can be done by using and apply proper conditions and measures. In this report we’ll be seeing 3 cases of food contamination, the measures and solution that need to be taken in order to prevent them. Case study 1 Question 1: Analyze and discuss the type of contamination and provide examples. According to the information provided in case study one; it’s a case of physical contamination. Physical contamination can be any foreign body found in food. Foreign objects can include hair, plastics, wood or even jewelry. This case is a typical physical contamination due to foreign body found, that is the beetle’s wings (dark color fragments). The drugstore beetle lives in warmer and dry climate. It feeds on dry products such as dried herbs, cereal products, bread, etc. The factory is an excellent place for the beetle to live and feed. The beetle’s wings were identified by a light microscope and concluded that it’s the Biscuit beetle or the Drugstore beetle. The record of inspection also shows that the insects were present earlier in the premises of the industry. This means that there had not been an effective pest control and those insects were not eradicated. The phosphatase test shows that the insects were exposed to high temperature during the baking of the biscuits, this result shows two possibilities: The insects were already in the premises of the building and fell into the product during baking or, The raw products used to make the biscuits (such as flour, herbs for flavoring, etc.) already contain the insects and were used without examined properly. Concerning physical contamination, the contaminated food can contain any foreign object even condoms! August 2010, Philip Hodousek, a California man says he ordered a French soup and found a condom in it which he thought was melted cheese. He has settled a lawsuit against the restaurant: Claim Jumper. At first the restaurant denied that incident but after the condom was sent for a DNA test and revealed that the DNA present was neither for the plaintiff nor for his wife. According to City News Service, his lawyer rejected an offer of $30,000 because he was proved innocent and was accused of putting the condom in the soup to scam and to destroy the reputation of the restaurant. (Dennis Romero 2010) By an early morning, walking alone in a subway you can get stabbed by a 7 inch knife but now the problem is you can get stabbed by eating one! According to CBS News, John Agnesini, 27 years old, found a 7-inch knife while eating his sandwich that he bought at a subway in New York. Luckily he noticed it at time and hasn’t got any physical damage but he fell ill with severe stomach issues for hours after eating it. He settled a lawsuit against the subway and the case seeks for about $1 million indemnity. (CBS News 2008) Here are some examples of foreign body found in food which make them a physical contamination: A man found hair in his steak at West Bend restaurant.(Dan Benson,2008) A woman found a metal bolt in her hamburger at Applebee’s restaurant in Albuquerque.(KOB News, Danielle Todesco,2014) A â€Å"nose ring† was found in a children’s breakfast at McDonald. (Taylor Berman,2012) As we have seen, there a lot of foreign objects that was found in many restaurants or fast foods. This has negative effects on the reputation on the restaurants or on the consumer itself. Many precautions and control measures should be taken to ensure safety in consumable products. Question 2(a): Effects of physical contamination. Physical contamination can lead to many hazardous effects. One of the many is physical injury. As we have seen, the metal bolt found can lead to serious dental injury. There are also broken glasses found in food which can cause gum bleeding and injure the lining of the gut. Some foreign body can even cause suffocation as they block the respiratory system. Foreign objects can bring along harmful microorganisms in foods. This can result in food poisoning. Objects such as hair, needle or condom can bring many diseases, in some cases: incurable. Another adverse effect is for the establishment itself. The reputation of the institution can be ruined; even it can cause the organization to be closed forever at some level depending on the case. The establishment can make great loss because of legal actions and lawsuits. There is great loss of food as the food become spoiled and cannot be used. Question 2(b): Controls to prevent physical contamination. Physical contamination occurs by accident. Therefore, there are certain controls and measures to prevent it. First of all, the most common physical contamination is hair found in food. So, first of all we need to be sure that employees are following the policy of the institution. They must wear appropriate protective clothes. A human being loses 50-75 hairs a day; food handlers should wear a hairnet or a hat. Staff should not wear any jewelry and cuts covered with plasters should be waterproof and need to be tie properly as it may fall during handling of food. Staff should also be responsible as they must have good personal hygiene. For example: nails need to be cut neatly as it can break and fall into the food. The establishment should have a good maintenance program to ensure durability in machine equipment. Broken equipment or machine in repairs should not be kept near preparation of food, this increases the risk of food contamination. The building also should be renewed as to prevent paint or other objects to detach and fall into the food. To protect the establishment from nuisance, pest control should be made appropriately. Also, all the cooked and uncooked food should be covered to prevent dust particles or other foreign objects to fall in. In spite of all the measures and security being followed, customer complaints keep increasing. But, controls and measures should be sustainable and to be followed all the time. Managers should ensure that all the security measures are being followed not only for the employees but also for the suppliers. Case study 2 Question 1: Analyze and discuss the type of contamination and provide examples. According to the information provided in case study two, it’s a chemical contamination. Chemical contamination is the presence of chemical substances produce naturally by plants and animals or introduced accidentally, which make the food unfit for consumption. This can be hazardous depending on the substance introduced or chemicals present in high concentrations. As per the case study, Susumber berries are listed noxious weed in U.S. The berries may contain toxic substances but we don’t know exactly at what stage it’s the most toxic. As the berries were cooked and then frozen, we can conclude that heat don’t have an effect on the berries but the consumption number has an effect on the consumer, that is the third person consume a smaller amount of the berries and hence experienced another effects compared to the other two. These conclusions are based on clinical symptoms and also the toxicity of the berries is not well known, so we can say that another substance have caused these effects. For example, chaconine poisoning was suspected and chaconine is found when potatoes turn green. As we have seen, chemical contaminations could be due to: Naturally occurring toxins. For example, the red kidney bean produces a toxic agent (kidney bean lectin). The beans need to be cooked at high temperature for a long time to be out of danger. Other examples are: shellfish, certain fish such as the fugu (puffer fish), rhubarb and potatoes. Reactions during food processing At high temperature cooking such as grilling and irradiation. Environmental contamination It can be from residues from agricultural or other processes such as insecticides, herbicides, pesticides. In japan, mostly all the villages in the village of Minamata were found to be contaminated by consuming fish. Industries throw their waste products containing mercury into the river. Fish were contaminated with these product and so the villages by fishery. (Douglas Allchin n.d) In 2008, sulfuric acid and hydrochloric acid were mix with wine to dilute it. (Reuters 2008) In 2003, veterinary antibiotic nitrofurans (which are banned) were found in chicken. This chemical can cause cancer over long term consumption. (FSA News Item 2003) Question 2(a): Effects of chemical contamination. The effects of chemical contamination can be determined by chemical introduced in the food and also the dose. For example, lack of iron in the body causes anemia but too much iron can cause death. In some cases, effects can be both physical and mental. Substances such as mercury can cause handicap and even death. Other substances can cause damage to our nervous systems. But in light cases chemical can cause: Abdominal pain Nausea Headaches Dizziness Also it causes loss to the organization as the spoiled food should be discarded and it must face legal actions. Question 2(b): Controls to prevent chemical contamination. Establishment involve in the production of food should: Separate chemical equipment from the production of food Chemical equipment such as cleaners and sanitizers should be clearly labeled Ensure that raw materials entering the production line should be checked and labeled Ensure that suppliers are correct, that is, they are using legal substances and in right amount Inspect and control stock regularly Proper waste management. Food handlers should be trained and supervise so as they follow the rules and regulation of dosing or diluting any substances. They must know the purpose and function of the chemical before using it. Chemicals must be stored in designated storage areas or cupboard. Case study 3 Question (a): Discuss the type of food borne illness. Biological contamination refers to biological substances (living organisms) such as bacteria, fungus, parasites, molds and yeast that cause health problems when introduced in the body. Biological contamination exists in two forms: food intoxication or food infection. Food infection is the consumption of food containing bacteria whereas food intoxication is the consumption of food containing both bacteria and toxins (from biological source). Toxins are poisonous substances produced by a living organism which can make harm to human or animals. According to the evidences provided in case study three, this is a case of biological contamination, more precisely it’s a case of food intoxication. This is because the bacteria clostridium botulinum and B toxin was found. Question (b): Discuss the symptoms, sources and effects caused by C. Botulinum The bacteria and the toxin were found in the in yoghurt. The hazelnut yoghurt can be considered as high risk food because of its protein content. The decrease concentration of sugar so as to decrease calorie in yoghurt can be a factor that contributed to the growth of the bacteria. The reason for this outbreak is the bacteria found in cans of hazelnut puree. As it’s an anaerobic bacterium, it grows best in places with less oxygen. Usually this bacterium is associated with can food as inadequate processing of the hazelnut puree can decrease the pH of the food sufficiently to permit the growth of the bacteria. Due to the new formulation, decrease in temperature cannot kill all the bacteria. The rest of the bacteria that survive multiplied in the yoghurt. Toxins produce by clostridium botulinum causes botulism. The symptoms appear after 18-36 hours after consumption. But the time can vary from individuals. If the person infected is not treated rapidly, it can result in death. The early symptoms experienced by infected persons are: Difficulty in swallowing Fatigue Vomiting Nausea Dizziness Double vision The toxins produce by the bacteria can cause severe paralysis as it acts on our nervous systems. At first the patient will experience weakness in arms and neck. If this continues to the chest, the later will have difficulties in breathing as the respiratory muscles will be affected and later on, death may occur. The most serious effect cause by the bacteria is obviously death. But that’s not all that the bacteria will do to a patient. The paralysis cause by the later can be forever. Recovery from this disease can take weeks or even month, some people never recover fully. (WHO 2013) Question (c): Describe and discuss with examples two other bacteria, mentioning the symptoms, sources and effects, which cause food borne illness. Listeria Listeria is the bacterium that is responsible for the disease listeriosis. It is mainly found in soil and water and some animals such as cattle and poultry. It can also be present in food made from raw milk. Unlike other bacteria, listeria can grow in both in oxygenated conditions (aerobic) and conditions where there is no oxygen (anaerobic). It can also grow and multiply in refrigerated conditions which make it very dangerous. Therefore refrigerated pà ¢tà ©s or meat spreads is not advisable to eat. But this bacterium is destroyed by high temperature and pasteurized milk. The incubation period of this bacterium can be about 3-70 days. The infected person will feel weakness, vomiting, stiff neck and fever and sometimes diarrhea. Although it is treated with antibiotics certain measures should be taken to avoid it. A proper sanitation must be done to prevent not only listeriosis but other bacteria. A good sanitizer for listeria is alcohol. Kitchen materials such as knife, chopping board and the raw product itself should be washed properly. Ready-to-eat foods and leftovers should be heated to high temperature and consumed rapidly. Refrigerated food should be kept below 4o C to prevent growth of the bacteria. (Kenneth Todar n.d) Campylobacter Campylobacter is responsible for the disease campylobacteriosis. It is recognize as the main cause of bacterial foodborne disease in many countries. It causes mainly intestinal infection. It is mainly found in raw or undercooked poultry, contaminated water and unpasteurized milk. Contaminated water is also a source of contamination. Many cases were reported because of contaminated water during recreational activities. But most cases it’s by animal or animal products. The major contributor to this disease is believed to be undercooked poultry which is contaminated. Infected persons can experience cramping and abdominal pain, nausea and vomiting, fever, diarrhea (sometimes bloody). This can be after 2-5 days after exposure to the bacteria. Although campylobacteriosis is not a fatal disease but 76 people die every year. This is due to severe diarrhea which makes the body lose a lot of water. Beside those effects, there are preventive methods to limit the proliferation of the bacteria. First of all we must start at the base of the food chain. Farm animals such as poultry should be fed with uncontaminated water. There must be good water systems and also a good waste management because campylobacter can survive in its feces. Animals should be slaughtered according to the rules. Meat, especially poultry should be cooked at significant temperature to destroy the bacteria and raw milk should be pasteurized. (NCEZID 2013) Question (d): Discuss the impact of food borne illness. Food borne illness can have an impact not only for the infected people but its worldwide. It can have an impact on our social life. Some of the infected persons which have not recovered completely must stay in bed for the rest of their life and the medical care must go on. This can be costly. Cases of trauma can erect from individuals suffering from a long time. In another hand, some people are paralyzed for the rest of their life. It can also have an impact socially. If the outbreak is not controlled many people and animals can lose their life. Another impact of food borne illness can be at economical level. Contaminated food and animal should be destroyed. If cases of contamination are reported in poultry, most of the animals should be killed and this results in great loss of money. Money should be invested to have a good water system in order to provide the animals with uncontaminated water. The farm should have a good waste management so that feces are discarded safely. Infected persons won’t be able to go to work and the level of absenteeism will increase. This will decrease the income -in terms of money- of our country. Question (e): Discuss how foodborne illness can be controlled Although cases of foodborne illness keep increasing, preventive measure must be taken to diminish those outbreaks. First of all, the organization must have a good food safety management as well as pest control system and good wastage system. Most of the cases occur by accident or due to inappropriate conservation method or mistake while processing food. As a precaution method, food handlers should be educated in types of foodborne disease, causes and preventive methods. Often we say that people are the key to prevent or to reduce foodborne diseases. That’s why staffs should have a good personal hygiene such as nails must be cut to prevent it from breaking off while handling food or the use of gloves where it’s necessary. Sanitation practices can decrease cases of foodborne illness. For example, if a knife and chopping board is used to cut a chicken, it must be washed thoroughly and sanitized before cutting other ingredients. Chemical sanitizers must be used to kill bact eria as it contains acidic solution; bacteria cannot survive in acidic conditions. Storage areas must be kept clean and controlled regularly. Food items must be well preserved to prevent access to insects and rodents. Insects like cockroaches carry a lot of harmful bacteria. All materials used or food contact surfaces must be cleaned and sanitize before and after work. Cross contamination should be avoided as it may carry bacteria from one item to another. Food must be used before the perishable date. Industries using food in masse must get their raw products from a trusted supplier as bacteria such as campylobacter and salmonella is transmitted by infected water and feces. If the supplier or the farm proprietor does not have a good water system, all the animals can get infected. Food must be stored in such temperature to avoid the ‘danger zone’. The danger is a range of temperature where the bacteria multiply rapidly. Food must be stored below 4oC and cooked food must be served above 63oC to be sure that most the bacteria are dead. Low temperature (below 4oC) make the bacteria inactive, after defrosting the food it must be cook rapidly in order to prevent the bacteria from multiplying. Pre-prepared food and leftovers must be consumed within 4 days and if in doubt, it must be discarded.

Essay --

Anna Sampson Mr. Sharbatz Sophomore English B 3 March 2014 Friendship What is true friendship? â€Å"It is putting someone else first. It is being strictly honest, loyal, and chaste in every action. Perhaps it is the word commitment that unlocks the real meaning of friendship.† (Dalton). That is the essence of a true friend, someone that is always there for you. Though friendship is not easy, it can fall apart a lot easier. Good friendships can be affected from betrayal, distance, and differences in class. Betrayal some may say is â€Å"the most devastating loss a person can experience† (Frank). Especially when it comes from someone who is special like a friend and someone who trust is embedded within.The novel The Kite Runner written by Khaled Hosseini has numerous examples of friendship issues within it. In The Kite Runner Baba and Ali are friends, but once Baba betrays Ali by sleeping with his wife their friendship suffers greatly and never quite recovers (Hosseini 222). Betrayal is something that cannot easily be recovered from, something that changes two people’s relationship forever. Ano...

The Beauty of Numbers :: Graduate Admissions Essays

The Beauty of Numbers "There are three kinds of lies-lies, damned lies, and statistics."-Mark Twain Well, perhaps Mr. Twain didn't see the beauty of numbers the way that I do. Because ever since grade school, mathematics has been my favorite subject. And once I was in college and could focus on many areas of math, I realized that I had a genuine interest to applying mathematical and statistical theories to real-world concerns. Hey, even Twain the skeptic realized the importance of balancing the cargo on shallow, difficult-to-navigate riverboats so that the port and starboardsides were equally laden-he even advised the captains to part their hair down the middle so that the weight was perfectly distributed! I find a similar pleasure in seeing the numbers "come out right." When I first entered the work force, starting out in the actuarial area, the areas of my day-to-day work that I most enjoyed were researching and analyzing data so that I could logically apply the information to the business opportunity at hand. Consequently, I realized that the most prudent path to accomplishing this would be to further my education in the advanced studies of statistics and I have been preparing myself by taking a year of higher-level math and statistics courses at Ohio State. I've maintained a 4.0 GPA, and am confident that pursuing a Ph.D. and later entering a career in statistical consulting or teaching is the right step for me. I'd like to focus on two qualities that I know will help me to succeed in graduate school and in my chosen field. First, I go after what I want and don't stop until I get it. And second, I quite genuinely find research and analysis fascinating and enjoy doing that kind of work. My strategy in attaining success is to identify my goal, figure out the best way to attain it, and then do it. When I was an undergraduate, I wanted to start my own business. I assessed my skills and founded CalcWizards, a mathematics tutorial service. I developed and marketed the service to other students and taught all disciplines of mathematics, from beginning through advanced. Not only was my business a financial success, but I really enjoyed the time I spent teaching others. This go-get-it attitude served me well in my career at Cigna Life Insurance as well.

Dangers of Darkness in Joseph Conrads Heart of Darkness :: essays research papers

Webster’s dictionary defines darkness as a space â€Å"devoid or partially devoid of light.† Throughout Heart of Darkness Joseph Conrad uses darkness in many ways, as this book truly defines its title. This also develops Conrad’s theme, which is the presence of darkness in both ourselves, and in the world we live. Darkness symbolizes the unknown, the concealed, and the feared. Darkness can hide many hurtful, fearful, and savage things. Several times in the novel readers can see characters afraid of the darkness and the unknown behind it. One of these is when the men aboard the steamboat, which is heading into dense fog, hear a piercing scream. The men are especially frightened because the source of this scream is unknown because of the darkness. Darkness is also shown throughout the book as an abstract term referring to the absence of morals in a society. The â€Å"darkness† of the country conceals the brutal actions of the region. This is especially evident in Kurtz’s most barbaric act, the placement of human heads on poles that surround his house. Conrad tries to portray to readers that the fearful â€Å"darkness† can also be something that is not strictly literal, but instead something spiritual. Lastly, the tendency toward darkness in all humans is evident in this book. First the company of men is willing to go into the darkness of the jungle because of the potential of wealth. Secondly, this is portrayed when the men see the sunlight, and instead of heading towards it they decide to head back into the darkness. Conrad is showing readers that human’s natural tendency is to head towards the darkness instead of light. This is summed up beautifully at the end of the book when the narrator says the boat is headed â€Å"into the heart of an immense darkness.† This shows that from beginning to end humans have that natural tendency to head into the â€Å"darkness.

Managing challenges for the 21st century

â€Å"Drucker's ideas continue to display a force and resonance that leave him pretty much in a class by himself. It is impossible to read the man without learning a lot.† —Fortune Magazine Advent of globalization has reformatted the business principles and this book is a perfect guide to show the way to conquer new world which is more dynamic, confident and aggressive. Before Peter Drucker, most people thought about their businesses with a manufacturing mindset, defining a business based on what it produced. Today, the marketing mindset prevails. It was Drucker's critical insight that instead of buying a â€Å"product† the customer buys the satisfaction of a need. Drucker has reinvented the management principles to make them fit into the present world and can be proved more suitable in the current management framework. Drucker identifies new assumptions for the social discipline of management.  He has claimed that Management is NOT only for profit-making businesses but Management is the specific and distinguishing organ of any and all organizations. This revolutionary concept can bow the seed of future methods of business and can turn around the whole institutive scenario to create a completely different set of business leaders. Gone are the days when companies were making big profits and hence were focusing the management principles only towards profit earnings. Today’s world is flat and the competitions are monopolistic, in fact tends to perfect competition. In this scenario adhering to old management principles are like suicide. Second assumption is that never think that there is only one right organization which is again very relevant in present context. He has made a significant point over management of people. In Drucker’s view, One does not â€Å"manage† people. The task is to lead people. And the goal is to make productive the specific strengths and knowledge of each individual. Next assumption he made is that technologies and End-Users are NOT fixed and given. Increasingly, neither technology nor end-use is a foundation of management policy. They are limitations. The foundations have to be customer values and customer decisions on the distribution of their disposable income. It is with those that management policy and management strategy increasingly will have to start. Drucker’s book critically emphasizes the role of customer in today’s market scenario. He focuses on the point that now customer are the central point and business has to start and end at customer. Three things are important to run an effective business set up in present marketplace and that is customer, customer and only customer. Business has to be woven around the needs of the customer and ultimate goal should be customer satisfaction. He has quoted next assumption saying that Management's scope is NOT only legally defined. The new assumption on which management, both as a discipline and as a practice, will increasingly have to base itself is that the scope of management is not legal. It has to be operational. It has to embrace the entire process. It has to be focused on results and performance across the entire economic chain. He also said that Management's scope is NOT only politically defined. National boundaries are important primarily as restraints. The practice of management  Ã¢â‚¬â€œ and by no means for business only  Ã¢â‚¬â€œ will increasingly have to be defined operationally rather than politically. This assumption has to be adopted by new world immediately in light of the â€Å"open world concept† and â€Å"world is flat† concept. Seventh assumption he made on the organizational atmosphere. He explained that the Inside is NOT the only Management domain. The results of any institution exist ONLY on the outside. Management exits for the sake of the institution's results. It has to start with the intended results and organize the resources of the institution to attain these results. It is the organ that renders the institution, whether business, church, university, hospital or a battered woman's shelter, capable of producing results outside of itself. Lastly he declared the most important assumption that Management’s concern and management's responsibility are everything that affects the performance of the institution and its results – whether inside or outside, whether under the institution's control or totally beyond it. This way he brought the managerial concept at the core of all the issues whether be political or economical or anything. His point of opinion is that the new world will be a economic world where money will be the most important thing and managerial discipline are the most efficient organ of the nation which can help keeping the country self sufficient and create bonhomie everywhere. Therefore Drucker explains in a instructive tone that managers has to be responsible and they have to start thinking out of the box to consistently keep taking the extra steps in right direction. In the course of the discussions, Drucker also addresses the ultimate challenge of managing oneself while still meeting the demands on the individual during a longer working life and in an ever-changing workplace. He has always understood that people are deeply-and rightly-resistant to being â€Å"managed.† This point is especially relevant for knowledge workers, who know more about their jobs than their bosses do. For them, supervision is a special kind of hell. This is why good managers help people manage themselves by focusing consistently on performance and results and by teaching them, often by example, to think about what they are good at, how they learn, what they value. Such self-knowledge is essential to performance. Drucker has also introduced the effect of being a change leader. In the course of discussion he gives four requirements for change leadership:- 1. Polices to make the future. 2. Systematic methods to look for and to anticipate change. 3. The right way to introduce change, both within and outside the organization. 4. Policies to balance change and continuity. In chapter-4, Drucker has navigated through the concept of information technology. Information is no doubt the most important tool to create a successful business setups. Drucker describes the new information revolution that is gaining momentum as follows. So far, for fifty years, Information Technology has centered on DATA -their collection, storage, transmission, presentation. It has focused on the ‘T' in ‘IT'. The new information revolutions focus on the ‘I'. They ask, ‘what is the MEANING of information and its PURPOSE?' And this is leading rapidly to redefining the tasks to be done with the help of information and, with it, to redefining the institutions that do these tasks.† As long as the world continues to become more complex and specialized, information management is essentially a critical part of all businesses and act as blood and vein for industry. The last chapter of the book, managing oneself, is completely devoted to the individual. Drucker advises persons to work on their strengths in order to maximize performance. Conclusion: This book is highly recommended for tyros and young turks. This book is envisaging enough eye opener facts, which can help company grow to the maximum level by reinventing and managing the organizational principles and the level of knowledge workers who will face new challenges in the 21st century. Incisive, challenging, and mind-stretching, Drucker's new book is forward-looking and forward thinking. It combines the broad knowledge, wide practical experience, profound insight, sharp analysis, and enlightened common sense that are the essence of Drucker's writings, which are continuing international bestsellers and â€Å"landmarks of the managerial profession† (Harvard Business Review).