Human Resource Development, 1st Edition

  • Published By:
  • ISBN-10: 1845696115
  • ISBN-13: 9781845696115
  • DDC: 664.0068
  • Grade Level Range: College Freshman - College Senior
  • 208 Pages | eBook
  • Original Copyright 2013 | Published/Released June 2014
  • This publication's content originally published in print form: 2013

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This title covers a full range of dealing with people, beginning with the changes in the food industry that necessitate treating Human Resources in a scientific manner, to highlights of labor laws and regulations. The author draws on his 39 years of experience as a University Professor, as well as 40 plus years as an Association Manager. While this book is written expressly with food processing and related firms in mind, the tenets espoused in the book may be applicable to all industries.

Table of Contents

Front Cover.
Title Page.
Copyright Page.
Other Frontmatter.
Half Title Page.
About the Author.
Table of Contents.
1: Improvement of Human Resources for the Food Industries.
2: Changes in the Food Industries.
3: Causes of Variations in Food Manufacture.
4: Differences in People.
5: Training.
6: Human Resources Audit.
7: The New Employee.
8: Sexual Harassment.
9: Employer/Employee Rights.
10: The Food Plant Office and the Office Worker.
11: The Leader.
12: Teams.
13: Meetings.
14: Teams and their “Q” Tools.
15: Communications.
16: Building an Effective Organization.
17: Reinforcements, Recognitions and Rewards.
18: Competitive Advantage.
19: Self Evaluation.
20: Continuous Improvement.
21: Some Highlights of Labor Laws and Regulations.
22: Human Resource Acronyms.
23: References and Further Readings.
Figure Index.