Posted on by Judy

Identify and describe key milestones in the history of english and | Lexicography

  
Purpose:
The purpose of this assignment is for you to identify and describe key milestones in the history of English and Arabic lexicography. 
Action Item:
– Review the readings in weeks 2 & 3 that are about the history of English and Arabic lexicography (chapter 2 in Landau (2001), and Preface and chapter 1, parts 1.1-p1.7 in Baalbaki (2014).
– Choose what you believe to be the ten most important milestone events in the history of English and Arabic lexicography.
– Note the date, title, and 1-2 important facts about each event you choose.
– Create a Timeline for the events – follow the steps contained in the document Creating Timeline. After you finished your Timeline, save a PDF copy to submit it. 

What Students Are Saying About Us

.......... Customer ID: 12*** | Rating: ⭐⭐⭐⭐⭐
"Honestly, I was afraid to send my paper to you, but splendidwritings.com proved they are a trustworthy service. My essay was done in less than a day, and I received a brilliant piece. I didn’t even believe it was my essay at first 🙂 Great job, thank you!"

.......... Customer ID: 14***| Rating: ⭐⭐⭐⭐⭐
"The company has some nice prices and good content. I ordered a term paper here and got a very good one. I'll keep ordering from this website."

"Order a Custom Paper on Similar Assignment! No Plagiarism! Enjoy 20% Discount"

Related posts:

  1. Information Security Governance
  2. What are the most significant ethical considerations that must address in a research proposal? Why? How can a researcher assure the information presented in a recommendation regarding the ethical treatment of human subjects is accurate? In what ways does the APA Code of Ethics help to address the ethical issues that arise in a research proposal?
  3. BACKGROUND: One common complaint employee’s voice about supervisors is inconsistent messages – meaning one supervisor tells them one thing and another tells them something different. Imagine you are the supervisor/manager for each of the employees described below. As you read their case, give consideration to how you might help communicate with the employee to remedy the conflict. Answer the critical thinking questions at the end of the case. THE CASE: Barry is a 27-year old who is a foodservice manager at a casual dining restaurant. Barry is responsible for supervising and managing all employees in the back of the house. Employees working in the back of the house range in age from 16 years old to 55 years old. In addition, the employees come from diverse cultural and ethnic backgrounds. For many, English is not their primary language. Barry is ServSafe® certified and tries his best to keep up with food safety issues in the kitchen but he admits it’s not easy. Employees receive “on the job training” about food safety basics (for example, appropriate hygiene and hand washing, time/temperature, and cleaning and sanitizing). But with high turnover of employees, training is often rushed and some new employees are put right into the job without training if it is a busy day. Eventually, most employees get some kind of food safety training. The owners of the restaurant are supportive of Barry in his food safety efforts because they know if a food safety outbreak were ever linked to their restaurant; it would likely put them out of business. Still, the owners note there are additional costs for training and making sure food is handled safely. One day Barry comes to work and is rather upset even before he steps into the restaurant. Things haven’t been going well at home and he was lucky to rummage through some of the dirty laundry and find a relatively clean outfit to wear for work. He admits he needs a haircut and a good hand scrubbing, especially after working on his car last evening. When he walks into the kitchen he notices several trays of uncooked meat sitting out in the kitchen area. It appears these have been sitting at room temperature for quite some time. Barry is frustrated and doesn’t know what to do. He feels like he is beating his head against a brick wall when it comes to getting employees to practice food safety. Barry has taken many efforts to get employees to be safe in how they handle food. He has huge signs posted all over the kitchen with these words: KEEP HOT FOOD HOT AND COLD FOOD COLD and WASH YOUR HANDS ALWAYS AND OFTEN. All employees are given a thermometer when they start so that they can temp food. Hand sinks, soap, and paper towels are available for employees so that they are encouraged to wash their hands frequently. Answer all the Questions, total carries 50 marks. 1. What are the communication challenges and barriers Barry faces? 2. What solutions might Barry consider in addressing each of these challenges and barriers? 3. What Standard Operating Procedures (SOPs) would be helpful for Barry to implement and enforce? 4. What are some ways Barry might use effective communication as a motivator for employees to follow safe food handling practices?
  4. Retirement