双因素理论在客户营销中的应用

文章根据赫茨伯格的双因素理论,将导致客户满意感的因素称为客户激励因素,将导致客户不满意感的因素称为客户保健因素.通过对客户需要和客户购买心理的分析,总结了客户保健因素和客户激励因素的识别方法,并指出企业应当如何在客户营销中有效的实施客户保健和客户激励.     

食品机械安全卫生设计

本文在对食品机械安全卫生设计问题研究过程中,立足于实际工作情况,从自身工作经验角度出发,分析食品机械安全卫生设计的相关内容,重点从食品加工和机械安全方面出发,探讨其设计的基本内容。     

试论对食品安全监管者的再监管

食品具有入口特征,生命具有不可回复性,所以对食品安全的监管与其他市场监管的最大不同就在于,食品安全监管要重在预防.食品安全监管存在一系列失灵,这也是食品安全事件频发的原因.食品安全监管权配置的不科学"多头性",导致了监管过度、监管不足及监管不当现象同时存在.改进监管效果的最优手段不是设立新的监管部门,而是利用和整合现有监管资源.包括:信息披露、明确监管主体及其职责、加强再监管激励、完善对监管主体的财务及认识监管以及建立有效的问责机制.     

Perceived hygiene attributes in the hotel industry: customer retention amid the COVID-19 crisis

The COVID-19 pandemic has caused a crisis in the hotel industry worldwide, but few studies have suggested methods to retain customers. This study proposes hygiene management as a means to minimize the indirect damage from COVID-19 to the hotel industry. It identifies perceived hygiene attributes and explores their influence on hotel image, word of mouth, and revisit intentions. This study identifies and validates three types of perceived hygiene attributes through qualitative and quantitative methods. It uses structural equation modeling to validate hypotheses and concludes that there are significant relationships of influence between the proposed variables. This study provides important and meaningful insights into hotel image and customer behavior through perceived hygiene attributes.     

“双因素”理论在现代企业人力资源管理中的运用

"双因素"理论在人力资源管理领域具有广阔的使用空间,能有效的激励员工,提高企业的管理效率;利用保健因素如公正公平的工资和津贴,改善工作环境,营造平等和谐的人际关系等将有利于激发员工的工作积极性,但其激励作用是有限的,更重要的是强化员工内在激励,即工作丰富化,给与员工成长机会,组织内部竞争环境等,为员工发展提供良好的平台以及发展空间;运用"双因素"理论时,应该充分了解员工的心理需求,并采用多样化的激励方式,正确区分保健因素和激励因素,防止激励因素转化成保健因素,建立保健和激励因素并重的人员激励制度。     

国有厚畛子林场薪酬激励机制研究

利用回归模型得出国有厚畛子林场激励机制对于林场的经营业绩有重大影响。针对目前林场激励机制存在的问题,提出以现代激励理论为基础,建立国有厚畛子林场科学的保健薪酬机制及激励薪酬机制,并引入期权激励这种长期激励方法,从而实现厚畛子林场对员工的有效激励。     

烹饪专业食品营养与卫生课程教学改革

随着我国高职教育的迅速发展,以工学结合为特色的课程标准广泛应用于高职院校烹饪专业的教学中.食品营养与卫生课程是一门重要的课程,为进一步提升该课程的教学质量,培养学生的职业能力和职业素养.本文结合食品营养与卫生课程教学改革现状,提出教学改革途径,以期实现食品营养与卫生教学质量的进一步提升.     

The Employer’s Responsibility to Maintain a Safe and Healthful Work Environment: An Historical Review of Societal Expectations and Industrial Practices

As early as 1200 A.D., it has been common English law practice for a master to protect his/her servant. Throughout time, this practice has been tested and has evolved into our modern day obligation of the employer to assure the health and safety of his or her employees. This historical analysis reviews specific events that influenced the expectation that employers are responsible for workplace safety and health beginning before the Industrial Revolution and leading up to and through the implementation of the Occupational Safety and Health Administration (OSHA) in the United States. This review is divided into three time periods covering the era of industrialization and early recognition of occupational hazards (late 1800s–1949), the era of voluntary industrial standards and controls (1950–1969), and the modern era of federal regulation (1970–present). Also outlined are the several approaches the law has taken to addressing employer responsibility shifting from fault-based injury compensation to disease-specific prevention strategies, and then to a no-fault workmen’s compensation system, and finally to a mandatory minimum-requirement national legislation. Furthermore, the growth of the occupational safety and health profession is addressed as these systems acted as drivers to promote employer responsibility, and many employers hired health and safety professionals to ensure that they were upholding their responsibility to their employees.     

食品安全卫生社会性规制变迁的特征分析

从新制度经济学的分析方法出发 ,可发现我国食品安全卫生社会性规制变迁的特征 ,在肯定这种变迁模式在实际运行中取得成功的同时 ,也发现了它的不足之处。为此 ,应采取措施 ,完善下一轮规制变迁。     

Evaluating food hygiene inspection schemes: ‘Scores on Doors’ in the UK

Food hygiene inspection results previously kept confidential from the public may now be released, and this gives food authorities the opportunity to publish these ratings, known as ‘Scores on Doors’, allowing consumers to make informed decisions when deciding where they will eat. The UK's Food Standards Agency (FSA) is supporting trials of some of these schemes, which will involve more than 60 of the 400 local authorities, some of which have yet to launch their schemes. Other food authorities are running disclosure schemes independent of the FSA pilot scheme. The FSA has commissioned an evaluation of ‘Scores on Doors’ schemes to determine which is the most effective scheme with a view to launching a consistent nationwide scheme. A survey of ‘Scores on Doors’ schemes reveals many differences in the way they operate. This includes differences in the interpretation of scores, the extent of information that is disclosed, the communication channels used to disclose information, the amount of publicity provided for businesses and the public, the publicity given to the schemes by local media, and whether businesses are scored retrospectively or scored at inspection following the launch of the scheme. The implications of these variables for a comprehensive evaluation of the schemes are explored.