№ 105(1), January, 2015
Public date: 30.01.2015
Archive of journal: Articles count 64, 130 kb
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ADAPTATION OF NEW WORKER IN THE COMPANY
DescriptionAdaptation of a new worker of the company will be considered in this article. For many companies adaption of a new worker to his or her new job does not have much value. But this is a big mistake that many managers are committing. In this article we will have some more effective ways of adaptation of new workers, and how this can be profitable financially to companies by making the new worker efficient in a short period of time. This would be a winning strategy for modern companies. I noticed that in Mali and almost all developing countries they do not even care about this fact. In public or private services the new comers are not welcomed by stuff and managers. And that is why the productivity is not high during the first two or three years of new colleagues in the company. This article can permit managers to understand the theoretical process of adaptation; also it will give them an exact program to follow. Induction of new worker is an essential part of motivation theory of Human resource management. And the first days are very important for the new workers in the company. So to avoid stress and minimize the risk of mistakes and accidents a good and understandable adaptation program is needed. This article is essential in understanding how to increase a new worker motivation in the company
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ANGLO-SAXON LEGAL FAMILY: GENESIS, MAIN FEATURES AND THE MOST IMPORTANT SOURCES
DescriptionThe process of Anglo-Saxon law system development has been considered in the article. The main sources of Anglo-Saxon law have been analyzed and the interrelation of law and judicial precedent has been taken up
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INTERNET ADDICTION - ONE OF THE MOST PRESSING PROBLEMS OF OUR TIME
DescriptionThis article observes the distribution of Internet addiction in the Russian Federation. The special attention is paid to the concept of the Internet addiction, its symptoms, signs and typology. The authors of the article give the examples of the organization of prevention of this type of addiction in the Kursk region: conducting lectures, seminars, practical works, trainings, round tables, conferences and other events on information security for all participants in the educational process, including the use of distance technologies; the organization of advanced training courses for specialists of the institutions of social service including, questions of rendering the psychological and pedagogical assistance to families with children with the Internet addiction; carrying out informational education of specialists of agencies of guardianship and guardianship of municipal areas and city districts on protection of children from the information harmful to their health and development; development for teachers of guidelines on the issue of information security of students, course information for parents to protect children from the spread of harmful information to them; changes in training programs for all categories of trainees concerning issues of information security measures, the problems of safe behavior in the information and telecommunication network called "Internet"
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USE OF CRIOPROTECTORS IN THE BAKING SECTOR
DescriptionThe main component of food pyramid is bakery products. Consumers of bakery products offer fresh bakery in any time of day, in wide assortment, produced by traditional way and possessing the beneficial properties, hypoallergenic and mainly tasty. In Russia, there is an intensive development of the new technologies, which are based on the freezing of semi-finished bakery. There was considered a possibility of pectin use with a new purpose as a crioprotector in the article. On the first stage of the researches there was a work on study of the influence of different crioprotectors on rheology of dough, dough water-absorbing ability, change of formation time and dough stability at addition of crioprotectors, change of valometric assessment of dough at addition of crioprotectors. There was an analysis of the index of “flour power”. On the results of the research, there was calculated the optimal dose of pectin introduction. There was studied the influence of different crioprotectors on structure of frozen by-products. There were cited the microphotos of frozen yeast dough. There was revealed that the best indexes of a quality of ready bread was reached at use of EMP microwave frequency of defrosting dough by-products taking into account energy expenses there was chosen the rational way of baking. There was worked out the technological scheme of bread production from frozen by-products with pectin as a crioprotector