As I click on the tab to open David M. Kroenke’s book Database Concepts, I began to digest the concepts he is creating and lying down for his audience. He uses phases like the key component and the heart of organization operations, to describe this concept we know as databases. This is one of “those” words which is commonly used but when trying to establish a definition comes across as quite difficult, but for the most part it can be looked at as a type of program which is uniquely and strategically designed to interact with users organization needs, or a personal filling system. Naturally my next step is to find ways I use this tool in my everyday life, which unfortunately in my case I use on a daily bases. I say unfortunate not because of the product but just the thought of how much data I personally am responsible for up keeping.
At this very moment, I am sitting in front of my computer with all of my data up on the scene, and with all honesty don’t know how I would be able to upkeep my responsibilities without all of my electronics keeping these data in a very approachable way. But with that, the fact that my life is this way because of these staple pieces and their uses. Now this is the point in my thoughts were I fight my internal struggle with technology, and I sit and ponder about all of the possibilities I now have at my finger tips, but out of laziness I choose to search though Pinterest, which is too a database all of its own! It really is funny how it all works like that.
My current occupation is a student, but what that entails is completely self-determining. I currently work as a Student Supervisor at an on-campus restaurant called Feast. Many of you may know of it for our all you can eat pho and sushi, but because of my job I know more than I will ever what to again care about food and hourly wages. And this is point were my job begins a.k.a the databaser. Every person that steps into the restaurant, counts as 1 patron, every plate counts as 1 serving, and each food item is measured out for portions per plate. The service runs for 3 hours as each headchef keeps a record of product and plates taken, and at the end of the shift provides me with a the number of portions served at each station. With new information, I divide the product taken to the amount of patrons who visited, to come up with a take rate per dish. This number is then recorded in a database, which will tell us a ton of information about what we can do for the next shift, such as cost and preparation, and while also keeping record of what items the students do and don’t like. Now this is only the beginning tasks of my job and only one of the ways a database is used in our restaurant and in my life as its user. And if you were curious, one of our most popular item is California Rolls, and once I calculated had a take rate of 232%, now that is 3,480 sushi plates given in one 3 hour shift! Our lives currently go back to these technological programs, which is one reason why it is so awesome to find small these connections between technology and its creators.