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Management

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B2B & B2C

This title covers a full range of dealing with people, beginning with the changes in the food industry that necessitate treating Human Resources in a scientific manner, to highlights of labor laws and regulations. The author draws on his 39 years of experience as a University Professor, as well as 40 plus years as an Association Manager. While this book is written expressly with food processing and related firms in mind, the tenets espoused in the book may be applicable to all industries.

Human Resource Development

POST SECONDARY FOUR YEAR

COLFR

COLJR

COLSO

COLSR

HUMAN RESOURCE DEVELOPMENT

Duration

Duration Unit Of Measure

Transaction Type

Front Cover.
Title Page.
Copyright Page.
Other Frontmatter.
Half Title Page.
About the Author.
Preface.
Acknowledgements.
Table of Contents.
1: Improvement of Human Resources for the Food Industries.
2: Changes in the Food Industries.
3: Causes of Variations in Food Manufacture.
4: Differences in People.
5: Training.
6: Human Resources Audit.
7: The New Employee.
8: Sexual Harassment.
9: Employer/Employee Rights.
10: The Food Plant Office and the Office Worker.
11: The Leader.
12: Teams.
13: Meetings.
14: Teams and their &#x201C;Q&#x201D; Tools.
15: Communications.
16: Building an Effective Organization.
17: Reinforcements, Recognitions and Rewards.
18: Competitive Advantage.
19: Self Evaluation.
20: Continuous Improvement.
21: Some Highlights of Labor Laws and Regulations.
22: Human Resource Acronyms.
23: References and Further Readings.
Figure Index.
Index.

Human Resource Development.css-1p8rvzy{position:absolute;padding-left:8px;}

Human Resource Development