This study addresses the lag in effective usage of scanner-derived information in managerial decision-making. The purpose of this research is to clarify the informational needs of the various levels of management in a retail grocery firm and to develop an informational management system to deliver such information. The four specific objectives of this project are: (1) to identify the decision-making roles of the various levels of management in a firm, (2) to identify the present usage of scanner-derived information in decision-making, (3) to identify specific scanner-derived information which could facilitate the decision-making process, and (4) to develop a firm-wide information management system which would provide each management level with the information it needs and would coordinate total firm operations, but would not burden a particular level with large volumes of unnecessary data. The information used for meeting the objectives of this research was largely collected through open-ended discussions with various levels of management within seventeen cooperating retail grocery firms. The discussions placed emphasis on the current usages of scanner-derived data and on how to facilitate the use of scanner-derived data in managerial decision-making. This research substantiated the hypothesis that little use had been made of scanner-derived data for managerial decision-making in retail grocery firms. Also, barriers to the effective use of scanner-derived data were documented. The specific informational needs of the various levels of management, as discovered through the discussions with managers of the cooperating firms, were used as the basis for the information management system. / M.S.

The purpose of this investigation is to determine through routine checks the number of organisms present in the various raw ingredients used for the preparation of foods. The problem has consisted of, first, a determination of the total bacterial population by numbers; second, a determination of the incidence of colon bacteria in the samples examined; third, a determination of the presence of yeasts and molds; and fourth, an attempt to utilize this information obtained in judging the methods of handling the raw ingredients before they are used in the processing of foods.

[pt] O presente trabalho propõe a análise das bases do comprometimento organizacional dos integrantes da Geração Y (indivíduos nascidos a partir de 1978) de uma empresa privada da indústria alimentícia do Brasil. Para condução da pesquisa os indivíduos foram avaliados de acordo com um modelo de múltiplas bases para mensurar o comprometimento organizacional a EBACO - Escala de Bases do Comprometimento Organizacional. A escala avalia sete bases do comprometimento empresarial afetiva; obrigação em permanecer; obrigação pelo desempenho; afiliativa; falta de recompensas e oportunidades; linha consistente de atividade e escassez de alternativas. Os resultados finais sugerem que os integrantes da Geração Y avaliados possuem um alto comprometimento em relação às bases obrigação por desempenho e afetiva e um baixo comprometimento em relação às bases afiliativas; obrigação em permanecer; falta de recompensas e oportunidades; linha consistente de atividade e escassez de alternativas. Isso indica que o envolvimento desse grupo em uma organização privada é gerado a partir de um alto comprometimento afetivo e obrigação por desempenho. / [en] The present work proposes an analysis of the bases of organizational commitment of members of Generation Y (individuals born after 1978) at a private Brazilian food industry company. In order to conduct the research, the individuals were evaluated based on a model of multiple bases to measure organizational commitment: EBACO scale (or OCS - Organizational Commitment Scale). The scale evaluates the seven bases of corporate commitment: emotional; obligation to stay; obligation through performance; affiliative; lack of rewards and opportunities; consistent line of activity and a scarcity of alternatives. The final results suggest that the members of Generation Y evaluated have a high commitment with relation to the obligation through performance and emotional bases and a low commitment with relation to the obligation to stay; affiliative; lack of rewards and opportunities; consistent line of activity and a scarcity of alternatives bases. This indicates that the involvement of this group at a private organization is generated starting in a high emotional commitment and the obligation through performance.

It is essential for both employers and employees to know and understand their obligations and rights about occupational health and safety. The study aimed at developing guidelines for the managers of health and safety programmes to promote compliance with OHS Act (No. 85 of 1993) among the food and beverage industry in South Africa. The study sites were from the four selected provinces of South Africa, with twenty three of them located in the Gauteng Province. A quantitative research method which is descriptive in nature was used to obtain in-depth knowledge on compliance to the health and safety legislation. Data was collected from 27 study sites using an inspection checklist and an interview- led questionnaire for the 202 employees. Data was analysed using the Statistical Package for the Social Sciences (SPSS) version 21. Most employees on the study sites were young and therefore needed regular supervision, information, instruction and training to promote safe work and reduce injury and diseases. The study sites were male dominated. It emerged that there was general lack of consultation and communication with regards to health and safety matters between the employers and the employees. It was also noted that most study sites did not have a written and conspicuously placed health and safety policy and the OHS Act No. 85 of 1993. Majority of the study sites did not deploy adequate resources to manage problems related to health and safety at work and reduce their incidence. In addition, employees experienced injuries or illnesses at one point or the other as they were exposed to various occupational hazards. Finally, most study sites had poor housekeeping practices. Employers did not have the appropriate control measures, such as baseline risk assessments, in place. This placed employees at an increased risk of injuries and illnesses as well as the possibility of employers facing financial burdens such as higher compensation claims, medical specialist fees, fees involved in the replacement of injured employees or fees for the recruitment and training of new recruits. / Health Studies / D. Litt. et Phil. (Health Studies)

by Chan Yuk Keung. / Bibliography: leaves 91-98 / Thesis (M.Phil.)--Chinese University of Hong Kong, 1983

by Au Lai Hang. / Thesis (M.B.A.)--Chinese University of Hong Kong, 1997. / Includes bibliographical references (leaves 63-65). / ABSTRACT --- p.i / TABLE OF CONTENTS --- p.iv / Chapter CHAPTER I- --- INTRODUCTION --- p.1 / The Changing Distribution System in China --- p.1 / Objectives of the Study --- p.3 / Arrangement of Content --- p.4 / Chapter CHAPTER II - --- METHODOLOGY --- p.5 / Chapter CHAPTER III - --- LITERATURE REVIEW --- p.8 / Channel Selection --- p.8 / Distribution Practices Adopted in China --- p.9 / Channel Length --- p.10 / Chapter CHAPTER IV- --- CURRENT DISTRIBUTION STRUCTURE IN CHINA --- p.12 / Carbonated Soft Drinks: Coca Cola Versus Sunkist --- p.13 / Biscuits: United Biscuits Versus Nabisco --- p.19 / Chocolate : Mars Versus Ferrero --- p.25 / Generalisation of Current Distribution Channel --- p.32 / Key Factors Affecting Channel Selection in this Context --- p.33 / Chapter CHAPTER V - --- THE SHANGHAI RETAIL SCENE --- p.41 / The Shanghai Economy --- p.41 / Fast Moving Consumer Goods Handlers in Shanghai --- p.43 / Development of Chain Supermarkets in Shanghai --- p.43 / Chapter CHAPTER VI - --- SURVEY FINDINGS --- p.45 / Objectives --- p.45 / Response Rate --- p.45 / Survey Results --- p.45 / Chapter CHAPTER VII - --- IMPLICATIONS --- p.50 / To Manufacturers --- p.50 / To Current Distribution Structure --- p.52 / Chapter CHAPTER VIII - --- CONCLUSION --- p.55 / APPENDIX --- p.58 / BIBLIOGRAPHY --- p.63

A macroscopic model describing the main physiological phenomena observed during the fed-batch baker’s yeast production process and including the influence of nitrogen on the key bio-mechanisms is proposed. First, on the basis of a set of biological reactions, inspired by the model of Sonnleitner and Käppeli, a model in which the nitrogen and glucose consumption are coordinated is proposed. Second, an attempt of estimating storage carbohydrate contents in yeast cells through an extension of this model is presented. The model is identified and validated with experimental data of fed-batch yeast cultures and successfully predicts the dynamics of cell growth, substrate consumption (nitrogen and carbon sources) and metabolite production (ethanol and storage carbohydrates). <p><p>The developed model was used for the determination of optimal operating conditions, in the sense of a production criterion. To this end, two different approaches were used: a control vector parameterization approach and a semi-analytical formulation of the optimal operating policy. The two approaches were compared with numerical and experimental data. The results of the two approaches lead to the determination of similar optimal operation conditions, which have been implemented for a new experimental phase. Moreover, these optimal conditions are in agreement with the profiles obtained by industrial manufacturers through an empirical optimization of the process.<p> / Doctorat en Sciences de l'ingénieur / info:eu-repo/semantics/nonPublished

The risk of poor food safety is a major focus for managers in the food manufacturing industry. Despite industry-led and regulatory efforts to improve the overall food safety of US packaged consumer foods, product recalls and market withdrawals are increasing. This is especially true for the most frequent cause for food recall: the undeclared allergen. With industry trends leaning toward adoption of third-party food safety management certifications, a popular food safety code from the Safe Quality Foods Institute is evaluated using Systems Analysis. Three changes to the food safety code are proposed to address three of the top causes for an allergen-related recall in the United States. In practice, the SQF code should make better use of control theory to reduce delays in production monitoring activities, should make better use of purposeful action in the implementation of a HACCP plan to ensure continuing validity of the plan, and SQFI needs to consider adding an organizational assessment for food safety culture.

published_or_final_version / Business Administration / Master / Master of Business Administration

published_or_final_version / Urban Planning and Environmental Management / Doctoral / Doctor of Philosophy