浅析基于工作过程为导向的室内人体工程学课程开发与实践

文章分析了改革中职学校家具专业室内人体工程学课程的必要性,阐述了课程培养目标和课程设计的基本思路。从课程的内容设计,课程的教学组织和课程考核方案等方面阐述了课程开发和实践的具体做法和思路,以便进一步提高教学效率,增强教学效果,使教学内容、方法、手段也能与时俱进。     

基于控制目标的企业内部控制体系框架设计与实践

企业内部控制体系设计的起点是选择控制目标,从业务流程入手,以风险的识别、评估和应对为主线,重整流程,施以信息化应用,推动配套的制度重整、组织架构重整和管理模式重整,设计内部控制评价作为制度保障,并用S公司的案例论证了风险管理为主线,流程管事、制度管人的设计路径的可行性和合理性。同时,在内部控制设计中,还应注意领导重视、会计部门地位高低和企业文化建设等问题。     

Organizational communities of practice: Review,analysis, and role of information and communications technologies

Information and communications technologies (ICTs) play a key role in supporting Communities of Practice (CoPs). A review of the extant literature reveals six factors that facilitate or constrain the development, sustenance, and effectiveness of CoPs that, in turn, enable generative and degenerative structures and behaviors that affect epistemic environments within Organizational Communities of Practice (orgCoPs). OrgCoPs are accepted as beneficial organizational learning structures and need to be deliberately designed and cultivated. The materiality of ICTs that is used to support orgCoPs may play a role in supporting or opposing seeding structures. The literature review further reveals five material properties that describe the relationship between the orgCoPs and the technologies used to support it. We argue that these distinct but intersecting properties are germane to understanding the role that ICTs play in supporting orgCoPs and propose that the future work on orgCoPs could be nuanced if examined through the lens of ICTs’ materiality.     

Establishing a system for innovation in a professional services firm

Professional service firms are facing new competitive challenges in a global market with more value-focused clients, service commoditization, regulatory changes, and new Internet-enabled business models. They increasingly need to improve competitiveness through sustained innovation of the value they provide and the efficiency with which they provide it. But how can firms establish an effective and sustainable innovation system? This Executive Digest shares a best practice model for innovation based on academic research and honed by a decade of practical experience in application across professional service firms in consulting projects. This work covers how to develop innovation strategies by establishing processes and organization to support innovation, providing innovation training, developing new services, and re-engineering existing services. The author, Alastair Ross, details the practices required and shares some of the challenges encountered in realizing them. This article draws heavily on his latest book, Innovating professional services: Transforming value and efficiency.     

人力资源管理系统构型差异性、组织心理所有权与员工创造力

“人力资源管理系统能否促进创新”是目前的研究热点,但却未获一致研究结论。人力资源管理系统内部不同性质的人力资源实践能满足员工不同类型的需求及其综合效果,因此可能会催生不同的员工创造力。根据绩效导向和维持导向两维度,本文将人力资源管理系统分成四类：高绩效高维持、低绩效高维持、高绩效低维持、低绩效低维持。选取江苏、安徽企业中的362个员工样本,结果表明：与其它三种类型的人力资源管理系统相比,高绩效高维持型人力资源管理系统员工的组织心理所有权最高,从而员工创造力最高。研究结果不仅进一步拓展了人力资源管理系统对员工创造力的影响研究,而且揭示了人力资源管理系统影响员工创造力的机制。     

中小企业营销道德认知与实践

对甘肃省河西地区232家中小企业进行实地调研,并进一步利用所收集到的相关数据进行归纳分析发现,河西地区中小企业经营者对企业营销道德的认知仍然处于相对较低的水平,而市场竞争的巨大压力又迫使企业在实践中履行营销道德,导致其实践相对走在了认知的前面;河西地区中小企业经营者对营销道德内涵的认知与西方企业营销道德的内涵维度相比,存在六个相似的维度,同时也存在不同之处;77%的被调研企业表示,企业营销道德与其营销绩效之间存在正相关关系。基于此,为更好地提高企业营销道德认知水平与践行力度,理论界应加大企业营销道德理论研究力度;通过正面引导和社会监督来增强企业践行营销道德的意识;建立道德营销的制度体系,加强道德文化建设。     

关于提高审计工作质量的思考

目前,在各级审计部门中尚存在对审计风险认识不够、审计方案制订流于形式、处理处罚越位、审计报告不准确等问题。应在审计观念、审计组织方式、审计制度上进行创新,切实加强审计队伍建设,做到提高审计工作质量与加强审计规范化建设相结合,真正把审计意见、决定落到实处。     

Appetizing learning in Swedish comprehensive schools: an attempt to employ food and tasting in a new form of experimental education

The word taste has several meanings: biopsychological, and cultural and social. Taste also influences food choice, though there is a widespread belief that tasty food is not synonymous with healthy eating patterns. In Sweden compulsory school daily meals are provided and Home Economics is a compulsory subject, while tasting lessons form an additional experimental form of education. The aim of this study has been to make a general evaluation of tasting lessons in four fifth‐year classes. The focus of the results is on pupils’ learning about, and interest in, food, and the opinions and reflections of teachers, catering staff and school heads. The participants were three professional focus groups comprising staff from four schools, and 48 pupils (eight groups with boys and girls in separate groups) from the same schools. Results showed that the children were prepared to be exposed to different foodstuffs, and the adults were prepared to be exposed to new educational methods. Two stages of children's learning have been described in connection with tasting: practice and experience, and verbalization and reflection.