China's famous educator Mr. Tao Xingzhi once said that "education is the first, observation first", only scientific and effective observation can change the teachers' narrow understanding of kindergarten curriculum. From the observation record to the derived "Little Secrets in the Toilet" garden-based course, the original is just an ordinary life segment, become warm, have curriculum awareness. With an observational perspective, the teachers capture the interests and needs of the children in their lives, understand their experience levels, and provide valuable learning growth points. At the same time, in the activity, teachers reflect on their own educational content, organization mode and environment creation, and make dynamic adjustment and transformation, which promotes the development of children and improves teachers' leadership in the curriculum.

In recent years, awareness of sustainability has increased significantly in the hospitality industry, particularly within the hotel sector, which is recognized as a major contributor to environmental degradation. In response to this challenge, hotel managers are increasingly implementing green human resource management (GHRM) practices to increase Organizational Citizenship Behavior. Considering job satisfaction, and organizational commitment as mediator. A survey was conducted with 383 employees from three- and four-star Egyptian hotels and the obtained data were analyzed using SPSS version 22 and Amos version 24. Structural equation modelling was used to analyze the data. The study revealed that GHRM practices positively impacts Organizational Citizenship Behaviors (OCB), job satisfaction and organizational commitment in addition, the study found that job satisfaction and organizational mediates the relationship between Green Human Resource Management and Organizational Citizenship Behavior. The study found a positive link between GHRM and OCB, partially mediated by job satisfaction and organizational commitment. The recommend that implementation of GHRM practices in the hotel industry can have significant positive implications.

Dormancy is a state of lack of germination/sprouting in seed/tuber although required conditions (temperature, humidity, oxygen and light) are provided. Dormancy is based on hard seed coat dormancy or lack of supply and activity of enzymes (internal dormancy) necessary for germination/sprouting. Dormancy is an important factor limiting production in many field crops. Several physical and chemical pretreatments to production material (seed/tuber) are carried out for overcoming dormancy. Physical and physiological dormancy can be found together in some plants and this event makes it difficult to provide high frequency healthy seedling growth. Whereas, emerging of all production material (seed, tuber) sown/planted and forming healthy seedling are prerequisites of plant production.

This paper explores the ritual practices associated with Beiyuan Tribute Tea production in Jianzhou, Fujian, China. Beiyuan Tribute Tea, a historically significant tea, originated in the Tang Dynasty, flourished during the Song Dynasty, and experienced a decline in the Ming Dynasty, reproduced in contemporary times. The tea’s production involved intricate rituals that not only enhanced its quality but also embedded it deeply into the socio-cultural and religious fabric of the time. These rituals, encompassing aspects of religious reverence, craftsmanship, and social etiquette, played a crucial role in the tea’s esteemed status as a tribute to Chinese emperors in history. The study utilized ethnographic methods, including participant observation, in-depth interviews with 17 people, and document analysis, to capture the rich, contextual details of the tea production process. The study delves into the historical context, production techniques, and symbolic meanings of the rituals, highlighting their impact on the broader cultural heritage of Chinese tea. The recent revival efforts of these traditions underscore their enduring significance and offer insights into the cultural continuity and adaptation in contemporary tea practices.