Andere Kunden interessierten sich auch für
![MENTAL SPACE COSMOLOGY]( "MENTAL SPACE COSMOLOGY")
MENTAL SPACE COSMOLOGY52,99 €![The Challenges of Reading and Writing in the Digital Environment]( "The Challenges of Reading and Writing in the Digital Environment")
The Challenges of Reading and Writing in the Digital Environment26,99 €![The Development of the Hotel and Tourism Industry in the Twentieth Century]( "The Development of the Hotel and Tourism Industry in the Twentieth Century")
The Development of the Hotel and Tourism Industry in the Twentieth Century119,99 €![An Empirical Examination of the Valuation Effect of Capital Structure, Earnings Quality, and Operating Efficiency on Firms in the Hotel Industry]( "An Empirical Examination of the Valuation Effect of Capital Structure, Earnings Quality, and Operating Efficiency on Firms in the Hotel Industry")
An Empirical Examination of the Valuation Effect of Capital Structure, Earnings Quality, and Operating Efficiency on Firms in the Hotel Industry84,99 €![Human Resource Management in the Hotel Industry]( "Human Resource Management in the Hotel Industry")
Human Resource Management in the Hotel Industry258,99 €![The Development of the Hotel and Tourism Industry in the Twentieth Century]( "The Development of the Hotel and Tourism Industry in the Twentieth Century")
The Development of the Hotel and Tourism Industry in the Twentieth Century119,99 €![Additives in the food industry]( "Additives in the food industry")
Additives in the food industry29,99 €
This book shows how work has become a fundamental part of human subsistence, being subordinate to society and, above all, to constant and unbridled change. The variables 'pleasure' and 'suffering' are the result of the individual's relationship with the organisation, with themselves, with other individuals and with the environment in which they are inserted. Thus, what may be pleasurable for some may not necessarily be so for others. Work in Food and Nutrition Units is of the Taylorist/Fordist type, characterised by the fragmentation of tasks, repetition of movements and division of labour between management and workers. However, companies in the food sector need to evaluate the organisation of their work, focus their efforts on identifying, eliminating, neutralising or controlling occupational risks in the workplace and promoting quality of life at work by valuing working conditions, defining task procedures, taking care of the physical environment and good relationship standards. Happy reading!!!