THE PERCEPTION OF THE BSHRM STUDENTS ON JOB OPPORTUNITIES Chapter 1 INTRODUCTION What possible job awaits me after I graduate? That’s the first thing that comes to the mind of students who are about to graduate. To find and to have a job is the main purpose of the students in studying. But how high is the possibility of college graduates to find jobs especially those BSHRM graduates? A lot of people are saying that the work of an HRM graduate isn’t easy. There are people who despise this
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researcher is familiar with his chosen topic because since he was a little kid he has been a huge fan of basketball and the researcher watched how the basketball industry market and sell their names. He has been updated every releases such as their equipment and other stuff. The researcher preferred this topic because the basketball industry merchandisebecomes one of his collections since he was fond of playing basketball. The researcher findtheir selling items very easy, comfortable, versatile and
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LITERATURE REVIEW: 1. KT Srinivas: Vol. 2(12) (2013) made the title of “A study on employee welfare facilities and its impact on job satisfaction”. The study says that how the company providing facilities and how it improve the satisfaction level of the employees and also understands that what are facilities are company adopted to improve the welfare of the employees. The Company should provide the recreational facilities to improve the morale of the employees and reduce the stress level of the employees
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on information sharing in supply chains: a systematic literature review and conceptual framework Joakim Kembro Kostas Selviaridis Dag Näslund Article information: Downloaded by National Institute of Industrial Engineering NITIE At 14:05 29 January 2016 (PT) To cite this document: Joakim Kembro Kostas Selviaridis Dag Näslund , (2014),"Theoretical perspectives on information sharing in supply chains: a systematic literature review and conceptual framework", Supply Chain Management: An
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decreases by 5%, up to a maximum of 35% after a week. Also note, not following the formatting guidelines an additional 10% may be lost. | Name of the Course Team Leader /Academic Coordinator (Moderator):Dr.BeenaSalimSaji This Assessment and the related Marking Scheme have been pre-moderated and approved by the Course Team Leader/Academic Coordinator of the Business Department according to the following criteria * The learning outcomes are covered as indicated in the assessment strategy. *
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...............................................................................................4 5.Introduction ............................................................................................................................5 6.Review of literature .............................................................................................................. 10 7. Research methodology .....................................................................................................
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with a lot of constraints, including scarce capital, intensive technology, foreign exchange constraints, poor management, corruption and inadequate attention to economic viability and market prospects which has resulted in poor performance of the industries in terms of output and employment (Steel & Webster, 1992). Following an economic recession in the 1980’s which resulted in the retrenchment of workers from the civil service, the rationalization of production in the private sector under the
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management positions in the hospitality industry, to foster research of direct application and benefit to the hospitality industry, and to further the professional development of industry members. This program is geared towards equipping students with the necessary knowledge, skills and attitude to provide quality service in the hospitality industry. The program contains subjects that will address the needs of different sectors in the hospitality industry, such as culinary, front office, tourism
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and techniques used for reducing spoilage, retain the quality of the product, guarantees a cost efficient delivery and maintaining ideal storage conditions for perishables products from the point of origin to the point of consumption in the food supply chain. Background Cold Chain Logistics is the logistics system that provides ideal condition to the temperature sensitive perishable goods from the point of origin to the point of consumption through thermal and refrigerated packaging methods
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See discussions, stats, and author profiles for this publication at: https://www.researchgate.net/publication/274097848 Energy management based on Internet of Things: practices and framework for adoption in production management ARTICLE in JOURNAL OF CLEANER PRODUCTION · MARCH 2015 Impact Factor: 3.84 · DOI: 10.1016/j.jclepro.2015.03.055 CITATIONS READS 2 200 2 AUTHORS: Fadi Shrouf Giovanni Miragliotta Politecnico di Milano Politecnico di Milano 4 PUBLICATIONS
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