Red Lobster Moves to China Essays - 2134 Words

RED LOBSTER MOVES to CHINA? HTM 540, International Tourism Development May 26, 2013 Review key points from Darden Restaurant’s most recent 10-K. Their stock symbol on the NYSE is DRI Darden Restaurants based on company sales, market and the amount of company owned and managed restaurants, is the worlds largest casual dining restaurant company who has a variety of dining brands to choose from. Their mission is to be â€Å"The best, now and for generations... and a place where people can achieve their dreams† (Darden 10K, 2012). According to their most recent 10-K report (2012), there are many key points for review. â€Å"Of the 1,961 restaurants across the United States Canada none of them are franchised† (Nation’s†¦show more content†¦and Canada. Darden operates more than 2,000 restaurants in the U.S. and Canada. Red Lobster in particular began its work with six restaurants fiscal year ending 1970 that increased to 704 restaurants in the United States and Canada by ending fiscal year 2012. In 1983, Darden opened its first Re d Lobster restaurant in Windsor, Ontario, located in Canada. The first Red Lobster restaurant in the United States opened in 1968 in Lakeland, Florida. There is a plan for Red Lobster to remodel its restaurants across the U.S. and Canada. The new design will mirror the seaside village of Bar Harbor, Maine. â€Å"As of June, 2012 they have more than half of the system in the Bar Harbor image. All of Red Lobster’s restaurants are scheduled to be completed by 2014† (â€Å"Corporate Fact Sheet,† 2012, para. 6) . According to the Data monitor report on leading companies (2008), in Canada, the company operates 29 Red Lobster restaurants (para. 4). Although Red Lobster has had success in Canada, there is no other quick service seafood restaurant in the U.S. that has a major -based quick-service seafood restaurant who has established a major existence towards the northern end of the border. Barry Shannon (1996) Vice President of Operations of Red Lobster in Canad a explains that â€Å"Red Lobster offsets higher food, beverage and labor costs with higher check averages -up to 20 percent higher than at Red Lobsters counterparts in the States† (p. 1). Compare and contrastShow MoreRelatedLevendary Cafe: the China Callenge Essay1401 Words   |  6 Pagesservice restaurants, and 3) casual dining. An excellent example of this concept business is The Darden family of restaurants, founded from Lakeland, FL, which features the following most successful and recognizable brands in full- service dining: Red Lobster, Olive Garden, Long Horn Steakhouse, Bahama Breeze, Seasons 52, The Capital Grille, Eddie V’s, and Yard House. According to their last SEC 10-k report filing, they own and operate worldwide more than 2,000 restaurants, employ 185,000 people, andRead MoreDisney Parks Vs. Hong Kong1842 Words   |  8 Pagesyou (or your hotel concierge) to call to make reservations. Disney World - Orlando, Florida: Around the World Foodie Tour 1. Epcot ®: Dine Around the Disney World (Showcase) Epcot features a â€Å"World Showcase† of eleven countries – Mexico, Norway, China, Germany, Japan and so on. As you walk from country to country, you will be greeted by cast members in appropriate regional clothing who will be happy to chat with you and answer any questions you may have. One of the popular pastimes for â€Å"foodie†Read MoreSeafood Marketing Plan1968 Words   |  8 PagesStingrae Caribbean a limited liability company. The Stingrae brand currently distributes seafood products through out Trinidad and Tobago and the Caribbean. Products in the Stingrae line includes:- squid, crab backs, crab meat, shrimps, prawns, lobster (live and frozen), flying fish, white salmon, pink salmon, counter caviar, fillets of white fish, mussels, octopus and a variety of other seafood products. Stingrae is a distributor and wholesaler in seafood products, is about to launch one ofRead MoreCambrian Period2644 Words   |  11 Pagesthe Russian word for homeland, rodina). As the Cambrian began, Rodinia began to fragment into smaller continents, which did not always correspond to the ones we see today. Green represents land above water at this time, red indicates mountains, light blue indicates shallow seas of the continental shelves, and dark blue denotes the deep ocean basins. The Cambrian world was bracketed between two ice ages, one during the late Late Proterozoic and theRead MoreCambrian Period2628 Words   |  11 Pagesthe Russian word for homeland, rodina). As the Cambrian began, Rodinia began to fragment into smaller continents, which did not always correspond to the ones we see today. Green represents land above water at this time, red indicates mountains, light blue indicates shallow seas of the continental shelves, and dark blue denotes the deep ocean basins. The Cambrian world was bracketed between two ice ages, one during the late Late Proterozoic andRead MoreComparison and Financial Assessment of eBay, the Clorox Company, and Darden Restaurants2264 Words   |  9 PagesPayPal, the online payment provider has complimented the ability for consumers to pay for goods bought on the auction site. The company has undertaken strategic partnerships with numerous organizations, including Craigslist in the US and EachNet in China (eBay, 2012). Therefore, eBay has undertaken related diversification and can offer a range of online services related to the sales and promotion of goods. The Clorox Company The Clorox Company has been established for longer than eBay, and may beRead MoreKfc and Global Fast Food Industry11778 Words   |  48 Pagesinternational strategy was to grow its company and franchise restaurant base throughout the world. By early 2000, however, KFC had refocused its international strategy on several high-growth markets, including Canada, Australia, the United Kingdom, China, Korea, Thailand, Puerto Rico, and Mexico. KFC planned to base much of its growth in these markets on company-owned restaurants, which gave KFC greater control over product quality, service, and restaurant cleanliness. In other international marketsRead MoreDescriptive Writing Samples6140 Words   |  25 Pagesonce the whole student body is united in hilarity, all eagerly scanning the three-hundred or more people for the guilty party. The culprit (a minute, year seven boy) stands next to the offending pile of broken china and, as several of the older students begin to whoop, proceeds to flus h a deep red as he prays for an escape from the blinding spotlight. Unfortunately, the hole in the ground fails to appear for him as it has failed so many others in similar situations and he is left at the mercy of hundredsRead MoreTesting4086 Words   |  17 Pagesthe DominatorTM. Date 2007 Domino’s removes all hydrogenated fats from its products. Chris Moore becomes Chief Executive. Store number 500 opens in Hatfield. 2008 Domino’s Pizza becomes official sponsor of Britain’s Got Talent on ITV. Domino’s moves from AIM to the main market of the London Stock Exchange. 2009 Domino’s new bespoke commissary begins construction. The first mobile unit takes to the road. The pizza tracker, an online programme designed to show the customer the route of their pizzaRead MoreVarian Solution153645 Words   |  615 Pages,,, ,,,,,, Red Line ,,,,,, ,,,,,, ,,,,,,Black Shading ,,,,,, ,,,,,, ,,,,,, ,,,,,,,,,,,,, ,,,,,, ,,,,,,,,,,,,, Black Line ,,,,,,,,,,,,, ,,,,,,,,,,,,, ,,,,,,,,,,,,, ,,,,,,,,,,,,, ,,,,,,,,,,,,, ,,,,,,,,,,,,, Blue ,,,,,,,,,,,,, ,,,,,,,,,,,,, Shading ,,,,,,,,,,,,, ,,,,,,,,,,,,, ,,,,,,,,,,,,, 2 4 6 8 x1 0 (d) Suppose that the price of commodity 1 falls to $5 while everything else stays the same. Write down your new budget equation. 5x1 +5x2 = 40. On the graph above, use red ink to draw

The Story Of An Hour By Kate Chopin - 894 Words

In the short story â€Å" The Story of an Hour†, published in 1894, author Kate Chopin writes about a wife, Mrs.Mallard, who just received the news of her husband’s passing. First, Chopin invests the readers by describing the pain and desperation that Mrs. Mallard was feeling at the instant moment that she is told by her sister, Josephine, about the railroad accident that caused the death of her husband. Next, Chopin’s character, Mrs. Mallard, develops as she becomes more aware of the benefits of this tragedy. Mrs. Mallard’s flash of happiness does not last due to the fact that her husband walks through the front door not about an hour later. Finally, Chopin ends the story with an ironic twist; moreover, Mrs. Mallard dies due to the weak conditions of her heart not being able to process all the events that inspired in her life over the course of only one hour. Chopin uses the dialogue, symbolism and irony to express the desire of independence that Mrs . Mallard has. The author is able to do so through the dialogue of the character and by also using symbolism. There are multiple instances in which indicate Mrs.Mallard’s true feelings toward her husband’s death. The most apparent one of all is Chopin’s repetitive statement of â€Å"‘Free! Body and soul free’† (129). It is the time in which Mrs. Mallard’s character develops as she becomes acquainted with the benefits of her husband’s passing. The historical background is well-suited for this sort of reaction. Mrs. Mallard wasShow MoreRelatedThe Story Of An Hour By Kate Chopin1241 Words   |  5 Pagesâ€Å"The Story of an Hour† by Kate Chopin is a wonderful short story bursting with many peculiar twists and turns. Written in 1894, the author tells a tale of a woman who learns of her husband’s death, but comes to find pleasure in it. Many of the elements Kate Chopin writes about in this story symbolize something more than just the surface meaning. Through this short story, told in less than one thousand one hundred words, K ate Chopin illustrates a deeper meaning of Mrs. Mallard’s marriage with herRead MoreThe Story Of An Hour By Kate Chopin855 Words   |  4 PagesThe Story of an Hour In the â€Å"Story of an Hour† by Kate Chopin, is about pleasure of freedom and the oppression of marriage. Just like in Kate Chopin’s story, inside most marriages, even the ones that seem to be the happiest, one can be oppressed. Even though, one might seem to be happy deep inside they miss the pleasure of freedom and living life to the fullest. Just like, in this story Mrs. Mallard feels trapped and when she hears about her husband’s death she first feels distraught, but ultimatelyRead MoreThe Story Of An Hour By Kate Chopin1457 Words   |  6 PagesEmotions and Death Everyone who reads a story will interpret things slightly different than the person who reads it before or after him or her. This idea plays out with most every story, book, song, and movie. These interpretations create conflict and allow people to discuss different ideas and opinions. Without this conflict of thought there is no one devoting time to debate the true meaning of a text. Kate Chopin’s â€Å"The Story of an Hour† tells about a woman who is informed of her husbands deathRead MoreThe Story Of An Hour By Kate Chopin987 Words   |  4 PagesIn Kate Chopin’s short story, â€Å"The Story of an Hour† reader’s see a potentially long story put into a few pages filled with rising action, climax and even death. In the beginning of the story, character Louise Mallard, who has a heart condition, is told of the death of her husband by her sister and one of her husband’s friends. Afterwards Mrs. Mallard is filled with emptiness and then joy of freedom. This joy of freedom is actually what consequently leads to her death in the end when she discoversRead MoreThe Story Of An Hour By Kate Chopin1061 Words   |  5 PagesThroughout the short story, â€Å"The Story of an Hour†, readers are introduced to characters whose lives change drastically in the course of this writing. Through Kate Chopin’s story we can identify many different themes and examples of symbolism in her writing. Chopin’s choice of themes in this writing are no surprise due to the time frame of which this story was written. Chopin often wrote stories with of women’s rights, and is noted as one of America’s first open feminists. As this story of an ill, helplessRead MoreThe Story Of An Hour By Kate Chopin972 Words   |  4 Pagesâ€Å"The Story of an Hour† by Kate Chopin expresses Ms. Mallard’s feelings towards her husband’s death in an appalling train accident. Due to her bad heart, her sister Josep hine had to be the bearer of bad news and approach his death gently to her. According to the quote, â€Å" But now there was a dull stare in her eyes, whose gaze was fixed away off yonder on one of those patches of blue sky. It was not a glance of reflection, but rather indicated a suspension of intelligent thought†, it lets us know thatRead MoreThe Story Of An Hour By Kate Chopin998 Words   |  4 Pagesâ€Å"The story of an hour† by Kate Chopin was a story that was ironical yet profoundly deep. As a student I have been asked to read â€Å"a story of an hour† many times, and every time I’m surprised by how I enjoy it. People can read thousands of stories in their life times and only a handful will every stand out to them, stories that can draw out an emotion or spark a thought are the ones that will standout more. For me and â€Å"a story of an hour† the thought of freedom is what draws me the most as a teenageRead MoreThe Story Of An Hour By Kat e Chopin1542 Words   |  7 PagesIn the short story, â€Å"Story of an Hour†, Kate Chopin writes about a woman with heart trouble, Mrs. Mallard, who, in finding out about the death of her husband, Mr. Mallard, experiences some initial feelings of sadness which quickly transition into the exhilarating discovery of the idea of a newfound freedom lying in front of her. When it is later revealed that her husband is not actually dead, she realizes she will not get to taste that freedom. The devastation kills her. What Mrs. Mallard goes throughRead MoreThe Story of an Hour by Kate Chopin596 Words   |  2 PagesIn â€Å"The Story of an Hour,† Kate Chopin focuses on the idea of freedom throughout the story. Mrs. Mallard is a lonely wife who suffers from heart trouble. She is told by her sister Josephine and her husband’s friend Richards that her husband has passed away in a train accident. She locks herself in a room expecting to be devastated, but instead feels freedom. Later, she exits her room and her husband walks through the door, causing her to die of a heart attack. Chopin uses this story to demonstrateRead MoreThe Story Of An Hour By Kate Chopin886 Words   |  4 Pages In Kate Chopin â€Å"The Story of an Hour†, the reader is presented with the theme of prohibited independence. In Kate Chopin â€Å"The Storm†, the scenery in this story builds the perfect atmosphere for an adulterous affair. The importance of these stories is to understand the era they occurred. Kate Chopin wrote stories with exceptional openness about sexual desires. In â€Å"The Storm†, a short story written by Kate Chopin in a time when women were expected to act a certain way and sexual cravings was considered

Food Science for Microwave Heating of Food - myassignmenthelp

Question: Discuss about theFood Science for Microwave Heating of Food. Answer: Introduction Microwave oven is one of the biggest revolutions in the food technology. The modern cooking as well as lifestyle is heavily dependent on the microwave oven. The oven can not only heat up the food, but it can cook also using the microwave energy, which is electromagnetic radiation. The instrument acts very fast and efficiently as it transfers the energy to all the molecules inside the food, and with the help of the water content present in the food, it gets heated evenly (Gould 2012). History of microwave oven goes back to the time of World War II. Dr. Percy Spencer, an American electrical engineer, first found that electric waves of the radar technology can heat the food. He founded the first commercially available microwave oven and named it Radarange (Chen et al. 2014). In 1967, Amana Corporation invented the first countertop microwave oven (Regier, Knoerzer and Schubert 2016). The microwave oven has gone through many technological changes in the past fifty years. The purpose of th is report is to highlight the impact of the radiation on human health. Problem statement It is a matter of debate for long that, since, the oven applies highly powerful radiation on the food; it activates many different types of bacterias and may change the nature of the nutritional elements in the food, which may not be good for health. Hence, whether the food, heated in microwave oven, is nutritional and good for health is to be addressed in this report. Objectives of the report The objectives of the report are to find out the pros and cons of the microwave heating of the food and whether the powerful electric radiation is harmful for the human health. The possible solution of the problem is to use ultrasound for food processing and preservation. Body and discussion Overview of current developments/advances in the microwave heating technology Microwaves are a part of the electromagnetic waves with a frequency ranging between 300 MHz and 300 GHz, corresponding to the range of wavelength between 1mm to 1m (Datta and Rakesh 2013). In the food processing activities, microwaves are applied for tempering, drying, cooking, defrosting frozen food, baking and sterilization. Since its invention, the technology of microwave heating has become very much advanced. Initially the machine only had the capacity to heat the food. Later on, the advancement of technology enabled the options for cooking, grilling and baking too. In the initial stage, the high frequency radio waves were generated through vacuum tube radio transmitters, which were used in microwave ovens (Gould 2012). Overtime, short waves were used through shortwave transmitters. Lower frequency dielectric heating is similar to induction heating, having the effect of electromagnetic heating, with near-field effects existing in an electromagnetic cavity. This cavity is quite sm all compared to the wavelength of the electromagnetic field. In the modern microwaves, the dielectric heating technology with radio frequency (RF) heating is used. In these technology, lower frequency radiation is used which has a wavelength small relative to the cavity and it affects the polarized molecules in the food by a quickly alternating electric field (Meda, Orsat and Raghavan 2017). Developments in process design Process design refers to the activity for determination of the workflow, equipment requirement and implementation needs for a specific method or process. The process design of a microwave oven is illustrated in the figure below. Figure 1: Process design of a microwave oven (Source: Sce.uhcl.edu 2013) Equipment developments A microwave oven consists of the following equipments. A high voltage source of power, in form of simple transformer or electric power converter, passing the energy to magnetron; high voltage capacitor, which is connected to the magnetron and the transformer and to the chassis via a diode; a cavity magnetron, converting the high voltage energy into the micro radiation; microcontroller, which is a magnetron control circuit; short wave guide, metallic cooking chamber, a turntable and a digital or manual control panel (Puligundla et al. 2013). The design of the machine has transformed quite rapidly in the past few years, when people started to use it in their households. The size has become compact and the new machines also offer autocook options with preloaded combination of time and temperature for specific recipes and convection heating technology (Sun 2012) New applications in food processing / preservation The food industry is now starting to adopt new technologies for food processing and preservation. New research studies have found that application of ultrasound technology has been beneficial for the processing and preservation of food. Ultrasonication is referred to as the application of the high intensity waves of sound at the frequencies between 16 kHz and 100 MHz (Majid, Nayik and Nanda 2015). In the food industry, the ultrasound is applied for microbial inactivation along with foaming, defoaming, degassing, deaeration, cooking, freezing and crystallization, drying, meat tenderizaton, filtration, brining, pickling and marinating, extraction, homogenization or emulsifying, fermenting, cutting with ultrasonic knife, cleaning, and enzyme inactivation (nver 2016). It has been seen that ultrasound has been effective in many traditional food processing and preserving operations and innovative appliances and equipment have been developed to implement the new technology. This technology helps in reducing the time of food processing as it delivers high reproducibility of food, reduces the food processing cost, simplifies the particle manipulation resulting in higher purity of the food product using very less time than the traditional food processing systems (Jambrak and Herceg 2014). This technology has some advantages, such as, effective micro-mixing, mass transfer of faster energy, reduction of thermal and concentration gradients, selective extraction, faster start up, reduced temperature, reduced size of equipment, increased production and elimination of the steps of the processes. The processing and preserving steps performed under this technology are thought to be affected partly by the cavitation phenomena and the mass transfer enhancement (Chemat, Huma and Khan 2011). However, application of the ultrasound technology also has some disadvantages. According to Tang (2015), production of free radicals can occur, which can damage the food and its nutritional value. Application of this technology requires high level of expertise and highly efficient appliances as selection of appropriate amplitude, temperature, power, intensity, time and pressure is extremely critical to get the desired result. Effect on food quality and safety It has been a matter of debate for long that if the food heated or cooked in the microwave is good for health. The biggest concern is if the heating process kills the nutrients of the food items. The technology uses shorter radio waves to cook or heat the food, which are quite selective as they affect only the water and few other molecules which are electrically asymmetrical, with one end positively and the other end negatively charged. The microwaves make these molecules vibrate and build up the thermal energy faster. Regarding the question of killing the nutrients in the food, it is found that, some nutrients, especially, vitamin C breaks down very easily when heated; and since, microwaves are shorter, they help in preserving those nutrients (Ranadheera et al. 2017). Similarly, in case of vegetables, when they are boiled in water or fried, some of the nutritional value is washed out, but when steamed in microwave oven, the easily breakable good nutrients of the food do not wash awa y (Tang 2015). The best way to retain the food nutrients is to cook them quickly and heat them in a very short span of time by using very little amount of liquid. Microwave provides this scope, which is beneficial for health. However, the food can lose its nutritional value from the microwaves also if it is not cooked using the right amount of temperature. Different types of food require different time and temperature and hat needs to be maintained. For example, raw fish, meat and eggs require minimum 60 degree centigrade to be safe for health while the vegetables require less temperature (Regier, Knoerzer and Schubert 2016). Microwave heating of food has a major challenge of unevenness in the heating of food, as the temperature is distributed unevenly depending on the shape of the food item. This causes a potential safety issue. The disease causing bugs can only be killed through microwave when the correct combination of temperature and time is applied throughout the whole portion of the food. Temperature above 60 degree centigrade can kill all bugs known to produce food-borne illness, while some toxins produced by those bugs can be heat tolerant and stay in the cooked food even after applying the correc t combination of time and temperature (Chandrasekaran, Ramanathan and Basak 2013). Hence, appropriate process of storing the food is important to retain the nutritional value. Conclusion Microwave oven has become a household name in the past few years. It has been a revolutionary invention for the food industry for cooking food using shorter radio waves. It has been found that microwaves are good for preserving the nutritional values of the food as it involves very short span of heating and shorter radio waves. However, for high risk food items, such as, meat, fish and eggs, the combination of the time and temperature is critical, which might not produce the desired result of high nutritious food. New technologies, such as, ultrasound, are being developed, which may be a substitute for the microwave heating in future. However, with the advancement of technology, microwave ovens are improving and are expected to be more widely used in the food industry and in households. References Chandrasekaran, S., Ramanathan, S. and Basak, T., 2013. Microwave food processingA review.Food Research International,52(1), pp.243-261. Chemat, F., Huma, Z. and Khan, M., 2011. Applications of ultrasound in food technology: Processing, preservation and extraction.Ultrasonics Sonochemistry, [online] 18(4), pp.813-835. Available at: https://www.sciencedirect.com/science/article/pii/S1350417710002385 [Accessed 31 Mar. 2018]. Chen, J., Pitchai, K., Birla, S., Negahban, M., Jones, D. and Subbiah, J., 2014. Heat and mass transport during microwave heating of mashed potato in domestic ovenmodel development, validation, and sensitivity analysis.Journal of food science,79(10). Datta, A.K. and Rakesh, V., 2013. Principles of microwave combination heating.Comprehensive Reviews in food science and food safety,12(1), pp.24-39. Gould, G.W., 2012.New methods of food preservation. Springer Science Business Media. Jambrak, A. and Herceg, Z., 2014. Application of Ultrasonics in Food Preservation and Processing.Conventional and Advanced Food Processing Technologies, [online] pp.515-536. Available at: https://onlinelibrary.wiley.com/doi/10.1002/9781118406281.ch21 [Accessed 31 Mar. 2018]. Majid, I., Nayik, G. and Nanda, V., 2015. Ultrasonication and food technology: A review.Cogent Food Agriculture, [online] 1(1). Available at: https://www.tandfonline.com/doi/full/10.1080/23311932.2015.1071022 [Accessed 31 Mar. 2018]. Meda, V., Orsat, V. and Raghavan, V., 2017. Microwave heating and the dielectric properties of foods. InThe Microwave Processing of Foods (Second Edition)(pp. 23-43). Puligundla, P., Abdullah, S., Choi, W., Jun, S., Oh, S. and Ko, S., 2013.Potentials of Microwave Heating Technology for Select Food Processing Applications - a Brief Overview and Update. Food Processing Technology. 4(11) Available at: https://dx.doi.org/10.4172/2157-7110.1000278 [Accessed 31 Mar. 2018]. Ranadheera, S., Mellor, D., Naumovski, N. and McConchie, R., 2017.Health check: is it safe to microwave your food?. [online] The Conversation. Available at: https://theconversation.com/health-check-is-it-safe-to-microwave-your-food-66776 [Accessed 31 Mar. 2018]. Regier, M., Knoerzer, K. and Schubert, H. eds., 2016.The microwave processing of foods. Woodhead publishing. Sce.uhcl.edu, 2013.Architecture Design. [online] Sce.uhcl.edu. Available at: https://sce.uhcl.edu/whiteta/sdp/architectureDesign.html [Accessed 31 Mar. 2018]. Sun, D.W. ed., 2012.Thermal food processing: new technologies and quality issues. CRC Press. Tang, J., 2015. Unlocking potentials of microwaves for food safety and quality.Journal of food science,80(8). nver, A., 2016. Applications of Ultrasound in Food Processing.Green Chemistry Technology Letters, 2(3), pp.121-126 [Accessed 31 Mar. 2018].

Treaty of Versailles DBQ free essay sample

While Woodrow â€Å"Woody† Wilson was president of the United States, he managed to accomplish some unthinkable feats, such as fighting for the passage of the 19th Amendment (chartering women’s suffrage) and establishing order in the entropic territories such as Haiti and the Dominican Republic by dispatching US Marines in these places. However, due to weak judgement and intuition, as well as inexperience, â€Å"Woody,† made a feeble, manipulatable diplomat. During the Paris Peace Conference and throughout the ratification process for the Treaty of Versailles, Wilson’s ineptitude and stubbornness towards the Republican Party ultimately led the US senate to shoot down the Treaty. Wilson’s perception of a necessary League of Nations and his ever present stubbornness weren’t the only factors in Wilson’s demise, he also was unable to predict failure brought on by an exclusively Democratic group of diplomatic advisors. Wilson completely excluded the Republicans when he failed to communicate with the Senate Majority Leader and the head of the Senate Committee of Foreign Affairs, Henry Cabot Lodge. We will write a custom essay sample on Treaty of Versailles DBQ or any similar topic specifically for you Do Not WasteYour Time HIRE WRITER Only 13.90 / page A man Wilson could’ve potentially brought as an advisor, yet refused to even consult with before departing for his trip. When it was time for ratification, this proved to be a major hurdle for Wilson. Especially after the Republicans won the majority in the midterm elections in 1918. In Paris, representatives from foreign nations exploited Wilson’s vision for a necessary and proper League of Nations. Foreign diplomats (Vittorio Orlando, David Lloyd George, George Clemenceau) began to dissect Wilson’s beloved 14 points, knowing that he will not be disturbed unless the provision for a League of Nations is removed. Many of his 14 points were dismissed without thought in the creation of the War Guilt Clause. It impeded Germany’s self determination in many variations, placed an economic barrier on Germany for they were burdened with paying for the war, and it took land from Germany. John Maynard Keynes detailed how frustrating Wilson’s Malleableness was to the US Senators and Civilians in Economic Consequences of Peace (Doc F). The negotiation took place in Paris, which rendered the Senate useless in attempts to influence compromises. In Paris, Wilson’s stubbornness and diplomatic inexperience led to compromises that barely resembled his original 14 points, and ultimately led to the failure of the Treaty against the Senate. Wilson gave the Senate one ultimatum: reject the Treaty of Versailles, due mainly to the fact came into the US in late 1919 and disregarded reservations made by Senators as well as choosing to neglect popular sentiment. Spending a majority of 1919 in Europe, Wilson didn’t realize that most Americans had moved passed the Treaty of Versailles and were more concerned with things like lynching and race-riots. Yet Wilson could’ve easily passed this magical Treaty through the Senate so long as he accommodated the â€Å"reservationist† senators by agreeing to manipulate Article X of the Covenant of the League of Nations, preserving Congress’ power to declare war and approve of such declarations (Doc E). Reservationist Senator, William Borah, actually pushed for engagement with the League of Nations in a speech given to the Senate in 1918 (Doc A). Although Wilson claimed the Article X wasn’t flawed and didn’t need changing (Doc C). Wilson then set out to use the bully pulpit in an attempt to make the Senate ratify the treaty using his â€Å"Appeal to the Country† speech (Doc G). A majority of Americans cared less about these speeches due to the frenzy of arising domestic/social issues. Herbert Hoover, the leader of the Food Administration, recognized the quickly fading support that Wilson had. He urged President Wilson to accept the treaty with reservations before his support ran out (Doc D). Hoover’s predictions soon became reality, and Wilson lost support from congress. After suffering a stroke in 1920, Wilson told his wife to send a message to the Democratic Senators demanding they shan’t yield to the reservations Henry Cabot Lodge introduced. Three votes were initiated through Senate, and all three times the Treaty had no success. Wilson’s inability to compromise with any others aside from his advisors made it impossible to find common ground within the Senate and ratify the Treaty. Wilson selfishly and boastfully selected his own, bias advisors before his travels to the Paris Peace Conference. Creating a rift between the ideals of Wilson and the ideals of the Senate as a whole. Wilson had multiple opportunities to be less inept. He could’ve consulted with Henry Cabot Lodge, which would’ve given him the support of reservationist Senators. Wilson ultimately was the main factor in the failure of the Treaty of Versailles.