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员工培训是指一定组织为开展业务及培育人才的需要,采用各种方式对员工进行有目的、有计划的培养和训练的管理活动,其目标是使员工不断的更新知识,开拓技能,改进员工的动机、态度和行为,是企业适应新的要求,更好的胜任现职工作或担负更高级别的职务,从而促进组织效率的提高和组织目标的实现。这已经是人力资源中的重要组成部分。现针对目前我国的人力资源的培训存在在问题进行分析,努力完善我国的人力资源的培训机制。 相似文献
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通过现场调查、问卷调查和重点事例分析研究了陕西省高校大学生中非正式体育群体产生的原因、动机和活动特点.最后建议学校体育工作者及各级主管部门对大学生非正式体育群体给以关心和领导,促进其健康发展,同时借鉴非正式体育群体的活动改革学校体育教学方式及课程内容设置. 相似文献
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新的《食品安全法》于2009年6月1日起正式实施,如何利用此法指导啤酒企业日常生产工作是我们关心的重点。
1建立食品安全管理制度
《食品安全法》规定,各企业应配备食品安全专业技术人员、管理人员,组织制定啤酒安全生产的相关规章制度,对员工进行《食品安全法》及相关管理制度的培训。 相似文献
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劳务员工或是由劳务公司派遣到用人单位由用人单位直接管理,或者由承包公司直接管理他们在用人单位现场的工作,其劳资关系都在劳务公司,这种双重身份造成了劳务员工对双方企业都没有归属感。劳务员工作为用人企业或者发包企业的非正式员工,其付出与回报与正式员工之间出现了明显的倒挂。他们虽然大部分从事一些初级、低端的工作岗位,如理货员、装卸工、维修工等,但是如果流动率较高,也必然会给企业的生产经营带来很大的挑战。本文为多体制员工企业中的劳务员工管理提供了成功的经验,也希望能就劳工管理的领导艺术在业界进行交流。 相似文献
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本文通过员工心理健康概念、影响员工心理健康的因素、国内相关组织对企业员工心理健康状况调查结果的介绍,论述了企业人力资源管理对员工心理健康教育的途径。 相似文献
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Boxes of beef were examined when product was packed and when boxes were loaded out of five packing plants, when boxes were loaded into and loaded out of seven refrigerated warehouses, and when boxes were received and opened at 21 retail stores. At each stage of handling at each facility, the boxes to be examined were selected at random. For each selected box, the temperature of product at the centre of the box was measured, and the date of packing and the plant of origin were noted. When cuts were packed, the minimum, median and maximum temperatures were about 2, 6 and 18 °C, respectively. Temperatures were successively lower when boxes were loaded out of packing plants, into warehouses and out of warehouses. When loaded out of warehouses, the minimum, median and maximum temperatures were about −2, 1 and 8 °C, respectively. The ranges of temperatures were similar, but the median temperatures were about 2 or 1.5 °C, respectively, when boxes were received at or were opened at retail stores. At packing plants and warehouses, the temperatures of manufacturing and ground beef were lower than those of cuts, but at the retail store the temperatures of all types of product were similar. When boxes were opened at retail stores, the minimum, median and maximum ages of cuts were about 2, 20 and 130 days, respectively; and the corresponding ages for manufacturing and ground beef were 2, 7 and 56 days, respectively. The data indicate that boxed beef is generally cooled to and maintained at temperatures within the range sought by the meat industry. However, cooling to chiller temperatures of product that is packed while warm can take several days; and some product is held for times that are excessive in view of the temperatures of boxed beef. 相似文献
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目的:分析芦苇叶类黄酮的组分。方法:制备芦苇叶类黄酮提取浓缩过程中形成的析出物和浓缩液再经大孔树脂纯化后产生的初纯物,优化两种样品中类黄酮苷转化为苷元的水解条件,采用高效液相色谱(HPLC)法测定两种样品和其水解样品类黄酮的组分。结果:析出物和初纯物的总黄酮含量分别为57.1%和18.5%,酸浓度1.4mol/L、温度80~90℃条件下水解4h可获得相对最好的水解效果;HPLC测定表明,析出物含32种组分,其中7种得到确定,初纯物含22种组分,其中5种得到确定;水解析出物含28种组分,其中7种得到确定,水解初纯物含25种组分,其中7种得到确定。结论:芦苇叶含有芦丁、野黄芩苷、橙皮苷、木犀草素、槲皮素、芹菜素、山奈酚、异鼠李素(或橙皮素)、异甘草素和黄芩素,其中芹菜素含量最高,还有许多未确定的类黄酮。 相似文献
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采用顶空固相微萃取-气相色谱-质谱(HS-SPME-GC-MS)联用技术对两酱香酒厂(H、G厂)酒曲、第四轮次窖内酒醅的挥发 性成分进行检测,并进行主成分分析(PCA),探讨酒厂间酒曲、窖内酒醅风味物质的差异及酒曲与窖内酒醅挥发性成分的关系。 结果 表明,在酒曲、窖内酒醅中共检测到105种挥发性成分,共性成分为4种。 H酒曲以烷烃类为主,G酒曲则以醇、吡嗪类为主,共性成分为 8种。 H、G窖内酒醅均以醇、酯类为主要风味物质,共性成分为23种,但上层酒醅的主要酯类物质不同,下层酒醅的醇酯比相差较大。 两酒厂的酒曲挥发性成分相近;窖内酒醅上层挥发性风味成分相似度高,窖内酒醅下层具有差异性;酒曲和酒醅样的挥发性成分具 有较大差异。 相似文献
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我国整秆与切段2种甘蔗收获方式发展历程与前景分析 总被引:3,自引:0,他引:3
进入21世纪以来,甘蔗机械化收获技术在我国得到重视和发展。尽管整秆式收割机技术水平和可靠性在逐步提高,几家生产该类收割机的厂家仍相继陷入停产危机。进口切段式收割机价格昂贵,在我国使用中作业效率低,国产切段式收割机在性能和可靠性方面与进口同类机型还存在较大差距。甘蔗收割机生产企业、科研单位、甚至政府决策部门都面临着我国甘蔗收获技术应如何发展的困惑。本文在综述国内外甘蔗收获技术发展历程的基础上,结合我国甘蔗生产立地条件和经营模式,分析了整秆式与切段式2种技术路线在我国的发展前景,并提出相关建议。 相似文献
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选取豌豆、红豆和绿豆三种样品豆,并分别制备豆全粉、除纤维素豆粉、豆淀粉三种样品,研究它们溶胀度、可溶指数、直链淀粉含量、糊化性、质构性等性质。结果表明,三种样品豆的豆全粉、除纤维素豆粉、豆淀粉的粘度差异较大,其中以豆淀粉粘度最高,除纤维素豆粉次之,豆全粉粘度最低;豆淀粉硬度、胶粘性和咀嚼性高于豆全粉和除纤维素豆粉;随温度升高,三种样品豆的豆全粉、除纤维素豆粉、豆淀粉溶胀度和可溶指数均呈现递增趋势,其中豆全粉可溶指数明显高于除纤维素豆粉和豆淀粉;在较高温度下,豆淀粉溶胀度要高于除纤维素豆粉和豆全粉。 相似文献
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Influence of the postharvest processing method on polysaccharides and coffee beverages 总被引:1,自引:0,他引:1
Andréa Tarzia Maria Brígida Dos Santos Scholz Carmen Lúcia De Oliveira Petkowicz 《International Journal of Food Science & Technology》2010,45(10):2167-2175
Fresh coffee fruits were subjected to different types of postharvest processing. Intact fruits were processed using the dry method (DI), peeled fruits were processed using the semi‐dry method (DP) and fruits were processed using the wet method (W). The extraction of polysaccharides from the seeds from the unprocessed and processed fruits indicated that arabinogalactans and (galacto)mannans were the main polysaccharides. Higher amounts of polysaccharides were extracted from processed coffee. Among the treatments, lower amounts of water‐soluble galactomannans were obtained from coffee beans processed by the dry and wet methods. The polysaccharides obtained from beverages prepared using beans from DI, DP and W methods showed different yields, total sugar and protein contents. Galactomannans and AGPs were also present in the coffee beverages. Although differences were found in the chemical compositions, no differences were observed in the viscosity or surface tension of coffee beverages from the DI, DP and W methods. 相似文献
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分析测定了鹅骨泥胡萝卜营养灌肠和传统猪肉灌肠的常规营养成分、矿物质元素、维生素和氨基酸组成,并将二者进行了比较。分析测定结果表明:普通灌肠和新型营养灌肠的水分和脂肪含量差异不显著(p>0.05);灰分差异显著(0.01
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