Completed Project

2015
Piseth Saom and Christian Seymour
UVU HRM-3430 Team6
8/15/2015
Client Report

The information provided in this report was generate by UVU students and is not to be
considered legal advice.
For professional advice, please contact a professional consulting company and legal firm.
We recommend you contact:
Elisabeth Blattner-Thompson
Attorney at Law and Partner
Ballard Spahr LLP
Direct phone: 801-517-6844
Email: blattnerthompsone@ballardspahr.com

Contents
Job Observation at the Heritage School …………………………………. 1
Job Comparisons:
Food Services Director …………………………………………... 2
Food Services Coordinator ………………………………………. 3
Head Cook/Team Lead …………………………………………... 4-5
Dishwasher ……………………………………………………..... 6
Cook …………………………………………………………....... 7
Food Service Worker ……………………………………………. 8
Job Interview Questions …………………………………………………. 9
New Job Descriptions:
Food Services Director ………………………………….……….. 10-11
Head Cook/Team Lead …………………………………….…….. 12-13
Food Services Coordinator ………………………………….…… 14-15
Dishwasher ………………………………………………….…… 16-17
Cook ………………………………………………………….….. 18-19
Food Service Worker ……………………………………………. 20-21
Food Service Inventory Clerk ………………………………….... 22-23
Suggestions for Improvement ………………………………………….... 24
Cost Analysis ……………………………………………………………. 25
References ………………………………………………………………. 26

ClientReport
1 | P a g e
Job Observation at the Heritage School
The following information contains all the jobs that our UVU team observed during our
interview meeting on July 28, 2015 at 9 a.m. with the Food Services Director, Alyssa Cundy and
her coordinator, Malu.
 Food Services Director
 Food Services Coordinator
 Head Cook/Team Lead
 Cook
 Food Service Worker
 Food Service Inventory-Worker
 Dishwasher

ClientReport
2 | P a g e
Job Comparison
Heritage School and Grosvenor Park Health Center
Food Services Director
Similarity
 Inspects Dietary Department daily to ensure that it is safe and sanitized.
 Assists in cleaning procedures
 Must have excellent communication skills
Differences
At Grosvenor Park Health Center, candidates must:
 Have two year experience working in nursing and rehab centers. Also, a previous
experience as a Food Service Director is preferred
 Have an excellent cooking skill
At Heritage School, candidates must:
 Work closely with Human Resources, especially in a hiring process
 Develop schedules and clarify job duties, responsibilities, policies, procedures and
operation trainings to employees
 Complete staff performance evaluations and goal setting
 Maintain appropriate manner and boundaries when working with adolescent client
population
 Order all supplies, food, cleaning products, etc.
 Maintain FTE’s within budget
 Have five years of previous institutional food service experience and two years of
previous management experience
 Must be able to life 50 pounds
 Must have at least a high school diploma or equivalent
 Must have a Food Handler’s permit
 Must be able to converse fluently in English
 Must know how to operate oven, steam kettle, grill/stove, dishwasher, toaster, mixer,
slicer, steam table, microwave, steamer, disposal, computer and printer.

ClientReport
3 | P a g e
Job Comparison
Heritage School and Davis Behavioral Health Center
Food Services Coordinator
Similarity
 Assist in the administration of the food services, including meal preparation and service
to agency programs and meetings
 Work as a job coach in the food services
 Experience in the food services industry is strongly preferred
 Must have a current food handler permit or obtain one prior to starting
Differences
At Davis Behavioral Health Center, candidates must:
 Have a clean driving record in order to operate agency vehicles
 Be able to successfully pass both pre-employment background and drug screenings
 Be able to work in the weekends and some evening hours
 Coordinate all special events and activities assuring quality and timeliness
 Keep meal count for breakfast, lunch, and dinner
 Organize meal count sheets for the three meals on a daily basis
 Record total meal counts sorted by units
 Adhere to infection control policies and procedures
 Prepare monthly reports to be processed by Accounting department
 Receive and check in deliveries from different vendors
 Monitor and distribute groceries and dry goods from pantry
 Answer phone calls, take and relay messages in a professional and timely manner
 Prepare agendas for meetings as required
 Maintain appropriate manner and boundaries when working with adolescent client
population
 Must be able to type min 50 wpm and also proficient in Microsoft Office
 Must have professional customer service, relationship and communication skills
 Must be at least 21 years of age
 Must have high school diploma or equivalent
 Must be able to converse fluently in English.
 Must be able to walk, climb stairs, stoop, kneel, crouch, reach and stand for sustained
periods of time
 Must be able to lift 50 pounds

ClientReport
4 | P a g e
Job Comparison
Heritage School and National Council for Behavioral Health
Head Cook/Team Lead
Similarity
 Keep kitchen area and equipment clean
 Perform other duties as assigned by supervisor
 Organize and provide food service, food production, sanitation, safety, and clinical
nutritional care to ensure optimal dietetic services
 Monitor the proper amount of food preparation for meals
 Work closely with cooks and food service workers to preserve the best food quality
 Maintain sanitary regulations set by local, state, and federal agencies
 Direct staff to properly store food leftover
 Must have a high school diploma or equivalent
 Two to three years of previous institutional food service experience preferred
 Must be able to work primarily evenings and weekends opposite Food Service Director,
and cover shifts in absence of any personnel
 Must be able to read, write and speak English fluently
Differences
At National Council for Behavioral Health, candidates must:
 Prepares and cooks breakfast and lunch items for 24 residents
 Must be computer literate.
 Must be dependable and have reliable transportation
 Valid Driver’s license will need to drive to Windsor and Rocky Hill
 This is a weekend position that includes both Saturday and Sunday, Hours are 6:30 a.m.
to 2:30 p.m.
 Must have a computer literacy skill
 Provide orientation trainings, such as menu preparation requirements, procedures,
operations to employees
 Analyze employee concerns and take action to resolve problems when possible
 Enforces policies and procedure, and also establish performance standards to achieve
goals established by Director
 Communicate with Food Service Director if disciplinary action with an employee is
crucial

ClientReport
5 | P a g e
 Must have Food Handler’s permit
 Must be at least 18 years old
periods of time
slicer, steam table, microwave, steamer, and disposal

ClientReport
6 | P a g e
Job Comparison
Heritage School and Morrison Healthcare
Dishwasher
Similarity
 Scrapes and rinses food from dirty dishes, pots, pans, trays and washes them by hand or
places them in racks or on conveyor to dishwashing machine depending on assigned
equipment
 Polishes silver using burnishing machine tumbler, chemical dip, buffing wheel and hand
cloth depending on assigned equipment and procedures
 Keeps dish area orderly and in compliance with safety standards.
 Sweeps and mops kitchen floors to ensure compliance with safety and sanitation
standards
 Removes trash and places it in designated containers. Steam cleans or hoses out garbage
cans
 Transfers supplies and equipment between storage and work areas
 Helps load and unload supplies and product
 Performs other duties as assigned
 Ensures compliance with outlined safety procedures
Differences
At Morrison Health Center, candidates must:
 Disclaimer: this job post is not necessarily an exhaustive list of all essential
responsibilities, skills, tasks, or requirements associated with this position. While this is
intended to be an accurate reflection of the position posted, the Company reserves the
right to modify or change the essential functions of the job based on business necessity
 Notify supervisors when supplies are low and in case of malfunction equipment
 Assist co-workers with various tasks
 Stay alert to situations that may be unsafe or potentially hazardous Develop constructive
and cooperative working relationships with others
 Obtain and maintain a Food Handler’s Permit
 Have a high school diploma or equivalent
 Must be able to speak, read and write in English
periods of time
 Must know how to operate a high pressure dishwasher and disposal, and also fill water
softener

ClientReport
7 | P a g e
Job Comparison
Heritage School and Sunrise Treatment Center
Cook
Similarity
 Plans the students menus
Differences
At Sunrise Treatment Center, candidates must:
 Log refrigerator and freezer temperatures daily
 Manage the food budget with care
 Record total meal count sheets for the three meals on a daily basis
 Make sure all the food is prepared and ready for the next day activities
 Organize meal count sheets for the three meal of the days
 Make sure all the food is kosher and in line with each diet of the students
 Must have 2 years of previous institution food cooking experience

ClientReport
8 | P a g e
Job Comparison
Heritage School and Davis Behavioral Health Inc.
Food Service Worker
Similarity
 Maintain a clean working environment
 Assist other work with cleaning procedures
Differences
At Davis Behavioral Health Inc, candidates must:
 Follow core recipes and production lists to prep ingredients and ensure a quality and
consistent outcome
 Properly handle food products and equipment
 Follow sanitation practices in accordance with food safety guidelines
 Ensure proper temperatures of hot and cold food by following operational guidelines and
state requirements
 Supervise the safety of each student
 Organize meal count sheets for the three meals on a daily basis
 Set up, serve, and/or assist in serving food items on patient tray line and cafeteria line
while adhering to policies and procedures
 Check Inventory of all items before the end of the each day
 Indicate to supervisor any discrepancies or errors in orders

ClientReport
9 | P a g e
Job Interview Questions
1. What daily duties/tasks will be required? ((Schaeffner, et al, 2014, p. 467-499)
2. What occasional tasks are associated with your job?
3. What time commitment will be required? ((Schaeffner, et al, 2014, p. 467-499)
4. What pre-qualifications/certifications are necessary? (Bhattacharya et al, 2014, p. 87-113)
5. What is the dress code?
6. Where is the job located?
7. Is your job exempt vs. non-exempt? (Bhattacharya et al, 2014, p. 87-113)
8. Do you have supervisor responsibilities? (Rothwell & Arnold, 2005, p.18-32)
a. To whom does this position report?
9. Are there any special working conditions, i.e., on call, graveyard, etc. (Bhattacharya et al,
2014, p. 87-113)
10. What safety risks are associated with the job(s)? (Business Wire, 2015)
Company Relevant Questions
1. What is the company vision? (Business Wire, 2015)
2. How is the company’s management structured? (Burnett, 2015)
3. How does the promotion process work? (Schaeffner, et al, 2014, p. 467-499)
4. How is this job connected to other parts of the company?
5. To whom does this job deliver information/material?
6. From whom does this job receive information/material?

ClientReport
10 | P a g e
Food Services Director
DEPARTMENT: Food Services TYPE OF POSITION: Full-time
REPORTS TO: Chief Operating Officer CREATED DATE: August 1, 2015
SUMMARY
Responsible for planning, directing and coordinating the dietetic services to students including
the assessment and meeting of nutritional needs through effective food service systems. The
Food Services Director also operates the department within budgetary guidelines, in maintaining
sanitary regulations set by local, state and federal agencies, and adhering to policies and
procedures established by the school and JCAHO.
PRIMARY RESPONSIBILITIES
 Work with Human Resources to interview and select the most qualified candidates for
vacant positions
 Determine department staffing needs and schedule staff to ensure adequate personnel
coverage and professional performance
 Arrange staff schedules
 Clarify job duties and responsibilities, and also provide policies, procedures and
operation trainings to employees
 Evaluate and record effective trainings and orientation programs
 Respond quickly to voice mail and/or e-mail
 Establish effective relationships among staff to create and maintain a productive
performance
 Conduct staff meeting
 Analyze employee concerns and take action to resolve problems when possible
 Enforce policies and procedures of the center
 Establish systems for measuring department standards and goals
 Develop standard programs, policies and procedures which adhere to the Department of
Health and other governmental regulations as well as those of Heritage school

ClientReport
11 | P a g e
 Maintain appropriate manner and boundaries when working with adolescent student
population
 Follow policies and procedure regarding students’ rights, confidentiality and privacy
 Accountable for organizing, directing and providing food service, production, safety,
procurement, sanitation, and clinical nutritional care to ensure the best dietetic services
 Order all supplies, food, cleaning product, etc.
 Complete menu planning with a consulting dietician
 Resolves grievances about food service
 Set standards for food control both quality and quantity
 Cater special outings
 Maintain FTE’s within budget
 Monitor, approve and control departmental experiences
 Develop cost containment strategies in department
JOB REQUIREMENTS
 Five years of previous institutional food experience
 Two years of previous management experience
 Must have effective interpersonal relationship and communication skills
 Must have training and supervising skills
 Must be able to type 50 wpm with good computer skills
periods of time
 Have a good visual acuity
 Must be able to work with several distractions including light conversations
slicer, steam table, microwave, steamer, disposal, computer and printer

ClientReport
12 | P a g e
Head Cook/Team Lead
DEPARTMENT: Food Services EMPLOYEMENT TYPE: Full-time
REPORTS TO: Food Services Director CREATED DATE: August 1, 2015
JOB SUMMARY
This position coordinates and plans for the preparation of food for students, staff and the
different activities and events within the facility, also assists line cooks, Food Services
Director and workers in the preparation and serving of daily meals following the State
guidelines and regulations.
ACCOUNTABILITIES & DUTIES
 Keep kitchen area and equipment clean
 Maintain and monitor cleaning schedules
 Track department absences
 Conduct staff meetings
 Provide orientation trainings, such as menu preparation requirements, procedures,
operations to employees
 Assess and arrange training programs as needed
 Evaluate effectiveness of training
 Communicate expectations and establish effective relationship among staff to
create and maintain an environment that leads to good performance
 Fill in needed positions
 Motivate and encourage staff to improve performance and to achieve their goals
 Analyze employee concerns and take action to resolve problems when possible
 Respond quickly to voice mail and/or e-mail
 Perform other duties as assigned by supervisor
 Maintain appropriate manner and boundaries when working with adolescent
student population

ClientReport
13 | P a g e
 Follow policies and procedure regarding students’ rights, confidentiality and
privacy
 Enforces policies and procedure, and also establish performance standards to
achieve goals established by Director
 Observe employee performance, and assure that employees are supervised each
shift
 Follow Heritage guidelines, governmental regulations, and department policies
 Communicate with Food Service Director if disciplinary action with an employee
is crucial
 Organize and provide food service, food production, sanitation, safety, and
clinical nutritional care to ensure optimal dietetic services
 Monitor the proper amount of food preparation for meals
 Regulate food portions to avoid wasting
 Work closely with cooks and food service workers to preserve the best food
quality
 Maintain sanitary regulations set by local, state, and federal agencies
 Direct staff to properly store food leftover
 Adhere to infection control policies and procedures
QUALIFICATIONS
 Must have a high school diploma or equivalent
 Two to three years of previous institutional food service experience preferred
 Must have Food Handler’s permit
 Must have effective interpersonal relationship and communication skills
 Must have training and supervising skills
 Must be at least 18 years old
 Must be able to converse fluently in English
 Must be able to walk, climb stairs, stoop, kneel, crouch, reach and stand for
sustained periods of time
 Have a good visual acuity
 Must be able to lift 50 pounds
 Must be able to work with several distractions including light conversations
 Must know how to operate oven, steam kettle, grill/stove, dishwasher, toaster,
mixer, slicer, steam table, microwave, steamer, and disposal
 Must be able to work primarily evenings and weekends opposite Food Service
Director, and cover shifts in absence of any personnel

ClientReport
14 | P a g e
FOOD SERVICES COORDINATOR
REPORTS TO: Food Services Director EMPLOYMENT TYPE: Full-time
DEPARTMENT: Food Services CREATED DATE: August 1, 2015
JOB SUMMARY
This position is responsible for tracking meals served in the cafeteria for breakfast, lunch, and
dinner, including snacks. Also, supports receiving department by keeping inventory on pantry,
walk-in, and freezer areas. Additionally, assists in general secretarial duties which help to
support the department with organization of data.
 Coordinate all special events and activities assuring quality and timeliness
 Keep meal count for breakfast, lunch, and dinner
 Organize meal count sheets for the three meals on a daily basis
 Record total meal counts sorted by units
 Prepare monthly reports to be processed by Accounting department
 Receive and check in deliveries from different vendors
 Monitor and distribute groceries and dry goods from pantry
 Indicate to supervisor any discrepancies or errors in orders
 Generate information by inputting, editing, retrieving and copying for Food Services
Department
 Answer phone calls, take and relay messages in a professional and timely manner
 Prepare agendas for meetings as required
 Perform filing and other duties as assigned by supervisor
 Assist Food Service Workers as needed
 Maintain appropriate manner and boundaries when working with adolescent client
population
 Follow policies and procedures regarding students’ rights, confidentiality, and privacy
JOB QUALIFICATIONS

ClientReport
15 | P a g e
 Must be able to type min 50 wpm and also proficient in Microsoft Office
 Must have professional customer service, relationship and communication skills.
 Must be able to work independently and also take direction from several sources
 Must have a Food Handler's Permit
 Must possess a valid Utah driver license and have proof of a good driving record
 Must be at least 21 years of age
 Must have high school diploma or equivalent
 Must be able to converse fluently in English
 Must be able to walk, climb stairs, stoop, kneel, crouch, reach and stand for sustained
periods of time
 Must know how to operate oven, steam kettle, grill/stove, dishwasher, toaster, mixer,
 Must be able to deal with aggressive, hostile, and irrational behavior of students calmly
and therapeutically
 Must be able to respond to crisis situations concerning students

ClientReport
16 | P a g e
Job Description
JOB TITLE: Dishwasher TYPE OF POSITION: Full-time
DEPARTMENT: Food Services CREATED DATE: July 31, 2015
REPORTS TO: Food Services Director
Position Summary:
Clean dishes, food preparation equipment/utensils, and perform general clean-up in the
kitchen and dining areas while adhering to government and facility guidelines of safety
and sanitation.
Duties & Responsibilities:
 Wash dishes, glassware, flatware, pots, or pans, using dishwashers or by hand
 Clean Kosher dishes according to the laws of Kosher
 Learn how to use a 3-compartment sink
 Wash tables, floors, hoods, walls, shelves, windows, and doors
 Place clean dishes, utensils, or cooking equipment in storage areas
 Sweep and mop the café daily
 Sort and remove trash, placing it in designated pickup areas
 Maintain appropriate sanitation procedures for kitchen area
 Use cleaning chemical properly
 Follow infection control policies and procedures
 Notify supervisors when supplies are low and in case of malfunction equipment
 Assist co-workers with various tasks
 Stay alert to situations that may be unsafe or potentially hazardous to students,
staff, or visitors, and immediately report to a supervisor
 Maintain a safe working environment
 Follow the department policies and procedures under hostile and manipulative
environments
 Develop constructive and cooperative working relationships with others
 Set written annual goals and report to a supervisor

ClientReport
17 | P a g e
 Develop actions and communications that promote the mission, vision and values
of the company
 Create a daily plan to manage time and activities effectively
 Follow the dress code and other Heritage policies
 Arrive at work on time
 Comply with the employee Handbook and other provided documents
 Perform other duties as assigned by supervisors
 Provide information to supervisors and co-workers by phone, in writing or in
person
 Read, record and log information as required
 Responds to texts, voicemail and e-mail quickly
 Actively participate in department in-service trainings
 Assist with orientation and training of new food service employees as directed
 Maintain appropriate manner and boundaries while working with adolescent
student population
 Develop ability to explain procedures and events clearly to youth students
 Demonstrate an understanding and respect for different cultures, religious beliefs
and other personal characteristics of youth
 Follow policies and procedures regarding client rights, confidentiality, and
privacy
Qualifications:
 Obtain and maintain a Food Handler’s Permit
 Have effective communication and interpersonal relationship skills, including
maturity, judgment, and a positive attitude
 Have a high school diploma or equivalent
 Must be able to speak, read and write in English
 Must be self-motivated and able to accomplish tasks with moderate supervision
 Have the ability to work with all departments in a cohesive manner
 Must be able to walk, climb stairs, stoop, kneel, crouch, reach and stand for
sustained periods of time
 Have a good visual acuity
 Must be able to work with several distractions including light conversations
 Must know how to operate a high pressure dishwasher and disposal, and also fill
water softener

ClientReport
18 | P a g e
Cook
JOB SUMMARY
This position is responsible for tracking meals served in the cafeteria for breakfast, lunch, dinner
and snacks. This position is also in the preparation and serving of meals. Knows all the dietary
needs of each individual.
 Know dietary needs of each individual
 Keep a record of each student’s daily meal
 Organize daily meal count sheets
 Record total meal counts and sort them by units
 Assist in the preparation of activities
 Cook the main meals and side snacks
 Check inventory of all items before the end of the day
 Assist Food Service Workers as needed
JOB QUALIFICATIONS
 Must wear Heritage School approved clothing with closed toe shoes
 Must have 2 years of previous institution food cooking experience
 Must have professional customer service, relationship and communication skills

ClientReport
19 | P a g e
 Must have excellent interpersonal skills
 Must have the ability to work with all departments in a cohesive manner
 Must be able to read, write, and converse fluently in English
periods of time
and therapeutically

ClientReport
20 | P a g e
Food Service Worker
JOB SUMMARY
Assist in the preparation, serving and clean-up of the Food Services, and adhere to government
and facility guidelines of safety and sanitation.
 Manage the safety of each individual student
 Regulate the anti-bullying rule on campus
 Know dietary needs of each student
 Create a record for each student’s daily meal
 Organize meal count sheets for the three meals on a daily basis
 Cook the main meals and side snacks
 Set up, serve, and/or assist in serving food items on patient tray line and cafeteria line
while adhering to policies and procedures
 Check inventory of all items before the end of the day
 Serve food according to specific diets of students
JOB QUALIFICATIONS
 Must have 2 years of previous institution food cooking experience

ClientReport
21 | P a g e
 Must be minimum of 18 years of age
 Must have a high school graduate or equivalent
 Must speak in a clear voice and listen intently to directions being explained
periods of time
 Must be self-motivated
 Must be able to deal with aggressive, hostile, and irrational behavior of clients calmly and
therapeutically

ClientReport
22 | P a g e
FoodService Inventory Clerk
JOB SUMMARY
Oversee and keep track of supplies and equipment. Ensure that stock is organized, and assist in
the unloading and processing deliveries. Adhere to the rules of proper hygienic cleaning with the
extent of learning how to use hygienic cleaning equipment for bathrooms, kitchens, cooking,
serving, and bathroom areas.
 Record how much food is left and make plan to buy new food
 Keep the bathrooms to the kitchen sanitized
 Create a list of how many items need to be re-stocked
 Keep a record for each student’s daily meal
 Generate meal count sheets for the three meals on a daily basis
 Inventory check all items before at the end of the day
 Serve food according to specific diets of students
 Inform supervisor when supplies are low or equipment is not functioning properly
JOB QUALIFICATIONS
 Must wear Heritage School approved clothing with closed toe shoes

ClientReport
23 | P a g e
 Must speak in a clear voice and listen intently to directions being explained
periods of time
 Must be self-motivated
and therapeutically

ClientReport
24 | P a g e
Suggestions for Improvement
After conducting a brief job interview with the Food Services Director and Coordinator of the
Heritage School, our UVU team would like to make a few suggestions to help improve
efficiency and productivity in the Heritage school HR and Food Services departments.
Based on the information that our team has acquired on July 28, 2015 from Alyssa Cundy and
Malu concerning students’ daily meals and activities in the cafeteria, we suggest that,
1. The school’s food service department should install a suggestion box inside the cafeteria
and encourage staff and students to input any suggestions or concerns about the food
service provided by the school. Notify them that all input are anonymous. By doing so,
the food service department would be able to gain more control of how to manage the
department more efficiently.
2. The food service department should develop a cross-training program, which would
allow employees to be able to learn new skills and to gain more experience so that they
are able to perform their jobs more productively and make more effective decisions. This
program would help the food service department to always maintain employees with the
right skills, and would possibly reduce employee turnover, which could save the school a
lot of money in the long run.
3. The food service director or manager should conduct a one-on-one meeting with every
employee once or twice a month. This meeting would help the director and/or manager to
build a stronger and closer relationship with his/her employees. Moreover, employees
would feel more appreciated and comfortable to share their suggestions or concerns to
help the department run more productively and efficiently.

ClientReport
25 | P a g e
Cost Analysis
UVU MGMT-3430 Team 6
Fees = $80/hour
Research Development Overhead Total
Piseth Saom 22.50 x $80 = $1,800 27.67 x $80 =$2,214 $150 $ 4,164.00
Christian Seymour 10 x $80 = $800 7.25 x $80 = $580 $85 $ 1,465.00
Total 32hrs and 30minutes 34hrs and 55 minutes $235 $ 5,629.00
UVU MGMT-3430 Team 6 would like to thank you for the opportunity to learn and to work
with you and your staff. We hope to continue to work with you in the future. Thank You!

ClientReport
26 | P a g e
References
Bhattacharya, M., Harold Doty, D. and Garavan, T. (2014), The Organizational Context and
Performance Implications of Human Capital Investment Variability. Human Resource
Development Quarterly, 25: 87–113. doi: 10.1002/hrdq.21182. Retrieved July 18, 2015.
Business Wire. 2015. Georgia Manufacturers Add Jobs for a Fifth Straight Year. Retrieved
August 11, 2015,
from http://finance.yahoo.com/news/georgia-manufacturers-add-jobs-fifth-
174500648.html;_ylt=AwrXnCbZdslV8xQAjjGTmYlQ;_ylu=X3oDMTBzbmJpdDh0BG
NvbG8DZ3ExBHBvcwMxMQR2dGlkAwRzZWMDc2M-
Burnett, S. (2015, July 1). Rauner pension plan would end union negotiations, freeze pay.
Retrieved July 25, 2015,
from http://finance.yahoo.com/news/rauner-pension-plan-end-union-
163017272.html;_ylt=AwrXgyJKc8lVBVYA5TmTmYlQ;_ylu=X3oDMTBybzFhZHE5
BGNvbG8DZ3ExBHBvcwM4BHZ0aWQDBHNlYwNzYw--
Schaeffner, Mélanie., et al. (2014). Swim or Sink Together “The Potential of Collective Team
Identification and Team Member Alignment for Separating Task and Relationship
Conflicts.” GROUP ORGANIZATION MANAGEMENT, 40: 467-499. Doi:
10.1177/1059601114561059. Retrieved on July 19. 2015
Rothwell, A. and Arnold, J. (2005), How HR professionals rate ‘continuing professional
development’. Human Resource Management Journal, 15: 18–32. doi: 10.1111/j.1748-
8583.2005.tb00151.x. Retrieved July 18, 2015.

Completed Project

Recommended

Recommended

More Related Content

What's hot

What's hot (13)

Viewers also liked

Viewers also liked (9)

Similar to Completed Project

Similar to Completed Project (20)

Completed Project