The C. I. D. E. R. Method: a Human Resource Approach to Handling Employee Complaints
The C. I. D. E. R. Method: a Human Resource Approach to Handling Employee Complaints

Author: Jon Gallop

Publisher:

Published: 2019-02-28

Total Pages: 0

ISBN-13: 9781524980887

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Sexual harassment and discrimination complaints can result in toxic work environments and huge plaintiff verdicts. This book teaches a novel, systematic method for addressing all employee complaints in a style that utilizes humor and case studies to help business students and human resource personnel comprehend the law, recognize issues and respond appropriately. The method employs the acronym CIDERCommunicate, Investigate, Document, Evaluate and Respond--as the cornerstone for properly handling employee complaints. This innovative approach takes a potentially complicated matter and makes it easy to integrate into a company's policies, outlining the necessary elements for every investigation. Scenarios of employee complaints are analyzed in-depth using the CIDER method to demonstrate the proper method for handling disputes. A practice section of additional worker grievances enables the reader to hone their new skills.

Principles of Management
Principles of Management

Author: David S. Bright

Publisher:

Published: 2023-05-16

Total Pages: 0

ISBN-13: 9781998109166

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Black & white print. Principles of Management is designed to meet the scope and sequence requirements of the introductory course on management. This is a traditional approach to management using the leading, planning, organizing, and controlling approach. Management is a broad business discipline, and the Principles of Management course covers many management areas such as human resource management and strategic management, as well as behavioral areas such as motivation. No one individual can be an expert in all areas of management, so an additional benefit of this text is that specialists in a variety of areas have authored individual chapters.

Introduction to Business
Introduction to Business

Author: Lawrence J. Gitman

Publisher:

Published: 2024-09-16

Total Pages: 1455

ISBN-13:

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Introduction to Business covers the scope and sequence of most introductory business courses. The book provides detailed explanations in the context of core themes such as customer satisfaction, ethics, entrepreneurship, global business, and managing change. Introduction to Business includes hundreds of current business examples from a range of industries and geographic locations, which feature a variety of individuals. The outcome is a balanced approach to the theory and application of business concepts, with attention to the knowledge and skills necessary for student success in this course and beyond. This is an adaptation of Introduction to Business by OpenStax. You can access the textbook as pdf for free at openstax.org. Minor editorial changes were made to ensure a better ebook reading experience. Textbook content produced by OpenStax is licensed under a Creative Commons Attribution 4.0 International License.

Craft Cider Making
Craft Cider Making

Author: Andrew Lea

Publisher: Crowood

Published: 2015-08-31

Total Pages: 306

ISBN-13: 1785000160

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This new edition of the best-selling Craft Cider Making is fully revised and updated. Packed with essential advice and information, it gives step-by-step instruction for small scale cider making. It retains the best of traditional practice but also draws on modern understanding of orcharding and fermentation science. Written by an award-winning cider maker, it guides beginners into the rewarding world of cider making and helps those with more experience expand their skills to enjoy the craft more fully. Includes a guide to cider apples, as well as advice on growing and caring for them. Packed with essential advice and information and step-by-step instruction for small scale cider making.

Principles of Food Sanitation
Principles of Food Sanitation

Author: Norman G. Marriott

Publisher: Springer Science & Business Media

Published: 2013-03-09

Total Pages: 432

ISBN-13: 1475762631

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Large volume food processing and preparation operations have increased the need for improved sanitary practices from processing to consumption. This trend presents a challenge to every employee in the food processing and food prepara tion industry. Sanitation is an applied science for the attainment of hygienic conditions. Because of increased emphasis on food safety, sanitation is receiving increased attention from those in the food industry. Traditionally, inexperienced employees with few skills who have received little or no training have been delegated sanitation duties. Yet sanitation employees require intensive training. In the past, these employees, including sanitation program managers, have had only limited access to material on this subject. Technical information has been confined primarily to a limited number of training manuals provided by regulatory agen cies, industry and association manuals, and recommendations from equipment and cleaning compound firms. Most of this material lacks specific information related to the selection of appropriate cleaning methods, equipment, compounds, and sanitizers for maintaining hygienic conditions in food processing and prepara tion facilities. The purpose of this text is to provide sanitation information needed to ensure hygienic practices. Sanitation is a broad subject; thus, principles related to con tamination, cleaning compounds, sanitizers, and cleaning equipment, and specific directions for applying these principles to attain hygienic conditions in food processing and food preparation are discussed. The discussion starts with the importance of sanitation and also includes regulatory requirements and voluntary sanitation programs including additional and updated information on Hazard Analysis Critical Control Points (HACCP).

Running a Food Hub: Volume Two, a Business Operations Guide
Running a Food Hub: Volume Two, a Business Operations Guide

Author: James Matson

Publisher: Government Printing Office

Published: 2015-09-17

Total Pages: 84

ISBN-13: 9780160929847

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This report is part of a multi-volume technical report series entitled, Running a Food Hub, with this guide serving as a companion piece to other United States Department of Agriculture (USDA) reports by providing in-depth guidance on starting and running a food hub enterprise. In order to compile the most current information on best management and operations practices, the authors used published information on food hubs, surveyed numerous operating food hubs, and pulled from their existing experience and knowledge of working directly with food hubs across the country as an agricultural business consulting firm. The report’s main focus is on the operational issues faced by food hubs, including choosing an organizational structure, choosing a location, deciding on infrastructure and equipment, logistics and transportation, human resources, and risks. As such, the guide explores the different decision points associated with the organizational steps for starting and implementing a food hub. For some sections, sidebars provide “decision points,” which food hub managers will need to address to make key operational decisions. This illustrated guide may assist the operational staff at small businesses or third-party organizations that may provide aggregation, marketing, and distribution services from local and regional producers to assist with wholesale, retail, and institution demand at government institutions, colleges/universities, restaurants, grocery store chains, etc. Undergraduate students pursuing coursework for a bachelor of science degree in food science, or agricultural economics may be interested in this guide. Additionally, this reference work will be helpful to small businesses within the food trade discipline.

A History of Public Health
A History of Public Health

Author: George Rosen

Publisher: JHU Press

Published: 2015-04

Total Pages: 441

ISBN-13: 1421416018

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For seasoned professionals as well as students, A History of Public Health is visionary and essential reading.

Decision Making in Action
Decision Making in Action

Author: Gary A. Klein

Publisher: Ablex Publishing Corporation

Published: 1992-08-01

Total Pages: 480

ISBN-13: 9780893919436

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This book describes the new perspective of naturalistic decision making. The point of departure is how people make decisions in complex, time-pressured, ambiguous, and changing environments. The purpose of this book is to present and elaborate on past models developed to explain this type of decision making. The central philosophy of the book is that classical decision theory has been unproductive since it is so heavily grounded in economics and mathematics. The contributors believe there is little to be learned from laboratory studies about how people actually handle difficult and interesting tasks; therefore, the book presents a critique of classical decision theory. The models of naturalistic decision making described by the contributors were derived to explain the behavior of firefighters, business people, jurors, nuclear power plant operators, and command-and-control officers. The models are unique in that they address the way people use experience to frame situations and adopt courses of action. The models explain the strengths of skilled decision makers. Naturalistic decision research requires the examination of field settings, and a section of the book covers methods for conducting meaningful research outside the laboratory. In addition, since his approach has applied value, the book covers issues of training and decision support systems.

Food at Work
Food at Work

Author: Christopher Wanjek

Publisher: International Labour Organization

Published: 2005

Total Pages: 478

ISBN-13: 9789221170150

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This volume establishes a clear link between good nutrition and high productivity. It demonstrates that ensuring that workers have access to nutritious, safe and affordable food, an adequate meal break, and decent conditions for eating is not only socially important and economically viable but a profitable business practice, too. Food at Work sets out key points for designing a meal program, presenting a multitude of "food solutions" including canteens, meal or food vouchers, mess rooms and kitchenettes, and partnerships with local vendors. Through case studies from a variety of enterprises in twenty-eight industrialized and developing countries, the book offers valuable practical food solutions that can be adapted to workplaces of different sizes and with different budgets.