UNIT 9: HUMAN RESOURCE MANAGEMENT FOR SERVICE INDUSTRIES
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LO1 Understand human resource management Human resource management: concept of human resource management (HRM) eg planning and forecasting, recruitment process, contracts of employment, deployment and monitoring of employees, training and development, budget monitoring, relationships; role and purpose of HRM, soft HRM, hard HRM Human resource planning: planning eg the creation of the human resource plan, analysing demand and supply, internal and external factors influencing human resource planning, human resource planning in a changing environment
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Hospitality Management Operation
This document discusses hotel management and operations. It identifies several objectives, including understanding the basic management structure and organizational chart of a hotel. It describes different categories of hotel guests and the common aims of satisfying guests and running a profitable business. The document outlines various types of hotels including motor hotels, town hotels, resort hotels, tourist hotels, airport hotels, and beach hotels. It also describes the range of amenities hotels provide and factors that influence hotel prices and tariffs. Finally, it discusses key hotel departments and positions like front office, housekeeping, maintenance, and human resources as well as the duties and responsibilities of hotel general managers.
Hospitality Industry Overview
The document provides an overview of the hospitality industry. It defines hospitality as the practice of being hospitable and welcoming to guests through accommodations, travel services, and entertainment. The hospitality industry includes hotels, resorts, restaurants, clubs, conventions, attractions, and other services for travelers. Hospitality management refers to both the management of organizations within the hospitality industry as well as the academic study of managing these services and businesses. The document outlines different sectors within hospitality including tourism, hotels, events, conventions, and resorts. It also classifies hotels based on services, themes, and target markets. Key departments that support the hospitality industry are identified as housekeeping, front desk, food and beverage, engineering, health and security
Management In The Hospitality Industry
Management in the Hospitality Industry, presented by Reden Costa, MSHRM, made by Gemma N. Costa, MATE DLSU-Dasmariñas
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REMINDER and UPDATE- Please submit your Paper or Proposal to 20th Annual AE...
REMINDER and UPDATE- Please submit your Paper or Proposal to 20th Annual AE...Institute for Leadership and Global Education (ILGE)
Invitation!! AEPP 20th Annual International Conference - Oct. 3-5, 2102 Vancouver, BC. EXTENDED DEADLINE!!
If you haven’t already done so, please submit your paper or proposal for presentation at The Association on Employment Practices and Principles (AEPP)\\’s 20th Annual International Conference. Papers, abstracts, and proposals for presentations, case studies, panels, or workshops should be submitted by April 15 if at all possible, but we will extend your deadline if need be.
Conference Theme: “Leading 21st Century Change: Beyond Bureaucracy and Workplace Disengagement"
Location: At the beautiful downtown campus of the Segal Graduate School of Business at their Conference Center (Simon Fraser University) Vancouver, BC. See more at http://www.sfu.ca/mecs/segal+school/about.html with links to location, hotels and restaurants, and other information
Dates: Oct 3-5, 2012
Who is Invited: Scholars, students, practitioners, executives, managers, and the public-at-large
CALL FOR PAPERS/PROPOSALS LINK: AEPP 2012 Call for Papers/Proposals is found at http://www.box.com/s/tmg4ya4ngayvxkn1oijb. Email all papers and proposals in MS Word (APA Format) to BOTH: (1) AEPP Admin - aepp@institute-leadership-global.org; and (2) Conference President Dr. Raj Parikh at ParikhR@sou.edu.UNIT 7: THE DEVELOPING MANAGER
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UNIT 40: TOUR OPERATIONS MANAGEMENT
LO1 Understand the tour operators industry within the travel and tourism sector
Tour operators: as defined by EU Package Travel Directive; different types of tour operators including outbound operators, domestic operators, incoming operators, specialist operators, direct sell operators Industry: identification of major tour operators including their origins, ownership, market segments, competition, identification of specific operators within each category; scale eg number of passengers carried, market share, turnover; products and services to meet different markets; vertical and horizontal integration in leading operators; impact of integration; European and global links; trends to include changing trends in holidays (eg mass market tourism to customisation, product range, all-inclusive holidays), expansion of the cruise market; environmental awareness of tour operators, responsible tourism; effect of economy and other external factors eg discounting, emergence of e-commerce, budget airlines; role of trade bodies including The Travel Association (ABTA), Association of Independent Tour Operators (AITO), Federation of Tour Operators (FTO), UKinbound, the UK Civil Aviation Authority (CAA)
UNIT 42: EMPLOYABILITY SKILLS
LO1 Be able to determine own responsibilities and performance
Own responsibilities: personal responsibility; direct and indirect relationships and adaptability, decision-making processes and skills; ability to learn and develop within the work role; employment legislation, ethics, employment rights and responsibilities Performance objectives: setting and monitoring performance objectives Individual appraisal systems: uses of performance appraisals eg salary levels and bonus payments, promotion strengths and weaknesses, training needs; communication; appraisal criteria eg production data, personnel data, judgemental data; rating methods eg ranking, paired comparison, checklist, management by objectives Motivation and performance: application and appraisal of motivational theories and techniques, rewards and incentives, manager’s role, self-motivational factors
UNIT 41: PERSONAL AND PROFESSIONAL DEVELOPMENT
LO1 Understand how self-managed learning can enhance lifelong development Self-managed
learning: self-initiation of learning processes; clear goal setting eg aims and requirements, personal orientation achievement goals, dates for achievement, self-reflection Learning styles: personal preferences; activist; pragmatist; theorist; reflector eg reflexive modernisation theory; Kolb’s learning cycle Approaches: learning through research; learning from others eg mentoring/coaching, seminars, conferences, secondments, interviews, use of the internet, social networks, use of bulletin boards, newsgroups Effective learning: skills of personal assessment; planning, organisation and evaluation Lifelong learning: self-directed learning; continuing professional development; linking higher education with industry, further education, recognition of prior learning, apprenticeships, credit accumulation and transfer schemes Assessment of learning: improved ability range with personal learning; evidence of improved levels of skill; feedback from others; learning achievements and disappointments
UNIT 39: TOURIST DESTINATIONS
LO1 Understand the scope of key UK and worldwide tourist destinations
Main destinations: by income generated, visitor numbers and tourism statistics Tourist destinations: major tourist destinations selected from UK, Europe and the rest of the world Generators: source of tourists
Unit 35
The document discusses the entertainment industry and venue management. It covers four learning outcomes: understanding the industry's contribution to the economy and different activities offered; types of entertainment activities and venues; management and operation of venues; and trends in the industries. For each learning outcome, it lists topics to be analyzed, compared, classified, evaluated, and discussed to demonstrate understanding of the key concepts. These include data on the industry's economic impact, public and private funding sources, performer and audience types, major venue categories, income generation strategies, and influences on management approaches.
UNIT 31: FOOD SAFETY MANAGEMENT
LO1 Understand the agents that cause food-borne illness and the contamination of food
Bacteriology: main bacteria of concern – salmonella, clostridia, listeria, E. coli, campylobacter, staphylococcus; toxins; growth conditions; characteristics; incubation and onset times of illness Physical contamination: explanation of physical contaminants; prevention of physical contamination; methods of control Chemical contamination: types of chemical contaminants; prevention of chemical contamination; methods of control Food poisoning: causes; symptoms; duration Food-borne infections: difference between food-borne infection and food poisoning; agents of food-borne disease; sources of contamination; prevention measures High-risk foods: foods that are most likely to cause food poisoning
UNIT 30: NEW PRODUCT DEVELOPMENT IN FOOD
LO1 Be able to develop a new or modify an existing food or beverage product
Design: concept research; small-scale development; corporate development programmes; costing; specification manual; presentation methods; food stabilisers; food enhancers; trend analysis; consumer reactions; timescales for development; risk assessment Legislation: concerns eg food labelling, additives, food safety, risk analysis [HACCP] Influences: types eg food fashions, globalisation, ethnic cookery influences, vegetarian and healthy eating concepts
UNIT 29: CREATIVE PATISSERIE
This document outlines the learning outcomes and assessment criteria for Unit 29: Creative Patisserie. It discusses key equipment, preparation methods, food items including pastes, fermented goods, sponges and cakes, sugar work, chocolate work, and evaluation techniques used to prepare and evaluate patisserie items. Professional and hygienic kitchen practices are also covered, along with health and safety legislation. The unit aims to teach skills for preparing, processing, cooking and finishing a variety of patisserie items to a high standard.
UNIT 28: WORLD FOOD
LO1 Understand the characteristics and influences in world cuisine World
regions: European; the Americas; Caribbean; Pacific Rim; Far East; Middle East; Indian sub-continent; Africa; Australia Characteristics: conventional menu structures eg starters, main courses, sweets, regional and cultural variations; sequencing of courses/dishes; why do people eat what they eat Trends: recipe development; dietary/special requirements; health issues eg lifestyle, balanced diet, anaphylactic shock; fusion with different cuisines; changes in customer demand; changes in menu structure; religion
UNIT 26: PLANNING AND MANAGING FOOD PRODUCTION AND BEVERAGE SERVICE
LO1 Understand different systems and equipment used for the volume of food production and beverage delivery in different contexts
Systems: manufacturing; traditional; sous-vide; cook-chill/freeze; cook-to-order; batch; centralised; pre-prepared; individual; multi-portion; communications; technology; applications; operational/management requirements; reporting procedures Equipment: specialist; volume; equipment specifications; economics; ergonomics; integration; maintenance and ‘down time’ Contexts: types eg contract catering, events catering, conference and banqueting
UNIT 25: MENU PLANNING AND PRODUCT DEVELOPMENT
LO1 Understand factors that influence menu planning decisions Menu development and policy
overview: principles of menu planning; types of menu; menu balance; creativity; consumer expectations; religious, cultural, ethnic and social influences; fads and trends; fashions; themes Menu compilation: factors eg taste, colour, texture, portion size, temperature, appearance, commodity planning, seasonal factors Recipe development: creativity; cookery styles; nutritional composition; consistency of product; methods eg fresh commodities, prepared foods, combination of fresh and prepared foods, cook-chill/freeze, batch cookery; call order; timing Food service systems: variations to standard service methods eg silver, table, buffet, tray, counter; food presentation; addressing consumer needs and expectations; timing
UNIT 24: BREWING SCIENCE
LO1 Understand fermentation systems Microbial groupings: microbial range and form Unicellular
fungi: importance to the fermentation process especially Saccharomyces species History of fermentation advances: metabolic pathways of respiration; dynamics of anaerobic respiration/fermentation; methods of controlling fermentation (top and bottom); principal steps in the brewing process
LO2 Understand the biochemistry of malting, mashing and conversions in the copper Barley
physiology: choice of cereal; biochemical changes affected by the malting process Wort composition: biochemical/biophysical conversions Malting process: the enhancement of diastatic power; control of N2-content; development of colour Mashing process: the ionic balance of the liquor (Burtonization); factors affecting extraction and enzymatic conversion in the grist; importance of temperature and time controls; monitoring ‘run-off’ from the mash tun for turbidity and specific gravity Hop variety: varieties of hops available (including brief histories and geographical location); characteristic properties of each variety; hop additions to brews (biochemistry of action); hop quality (appearance, feel and aroma) Hop biochemistry: the ratio of α and β-acids; oxidative conversions to humulones and hulupones; the effect of seed content on hop property and the principle contributors to aroma The copper: inactivation of enzymes; precipitation of proteins, polyphenols and some lipids; production of hop-derived flavours and aromas; sterilisation of the wort; further precipitation of calcium phosphate [Ca3(PO4)2] and its effect on pH; the distillation of volatile materials; water evaporation and subsequent wort concentration; enhancement of colour (caramelization, melanoidin formation, oxidation of tannins); reduction of surface tension Practical control: timescales involved in boiling and the stage points of hop introduction
UNIT 23: LAW FOR LICENSED PREMISES
LO1 Understand the effects of licensing legislation Types of licensed
premises: managed houses; tenancies; leasehold; freehold; public houses; restaurants; hotels; clubs (members, proprietary, night); outside catering; events Types of licence: personal licence; premises licence; gaming permit; music copyright Procedures: local authorities; application (new, renewal); fees Conduct of licensed premises: prevention of crime and disorder; prevention of public nuisance; public safety; protection of children from harm
LO2 Understand consumer protection Misleading
information: advertisements; prices; food labelling; alcoholic strengths; display of prices (food, drink, accommodation); trade descriptions Employer liability: sale of goods; supply of goods and services; consumer protection; product liability directive; negligence; effect of European Union directives Weights and measures: beer and cider; spirits; wines; HM Customs & Excise
UNIT 22: CELLAR AND BAR OPERATIONS MANAGEMENT
LO1 Understand bar and cellar management techniques
Safety: handling of caustic solutions; Control of Substances Harmful to Health (COSHH); kinetic handling; storage of wet and dry stock and cleaning materials; safe use of CO2; safe delivery methods; manual handling Hygiene: hygienic storage of a range of wet and dry stocks; cleaning materials; Hazard Analysis Critical Control Point (HACCP); environmental procedures Product quality: standards; consistency; market needs; storage; stock rotation; temperature controls Staff issues: productivity; staff rostering; training; legal and social constraints Business implications: size of operation; theft; pilferage; cost of stock losses; enhancement to/or loss of reputation; impact of trends
UNIT 21: SMALL BUSINESS ENTERPRIS
This document provides information on a unit related to investigating and improving the performance of small business enterprises. It includes four learning outcomes:
1) Investigating a small business's performance through a profile, comparisons, and analysis.
2) Proposing changes to overcome weaknesses, maintain strengths, and identify new opportunities.
3) Revising business objectives and plans to incorporate proposed changes.
4) Examining the impact of changes on business operations, personnel, and performance over time.
The document provides guidance on assessment criteria, links to other units, essential requirements, and engaging employers to provide industry context.
UNIT 20: BUSINESS HEALTH CHECK
LO1 Understand the focuses of the business
Focuses: current positioning of business, priorities, successes, distracters, current/future aims (short-, medium- and long-term), strengths and weaknesses, stakeholders, sources of advice and guidance, potential for business improvement Factors impacting on the business: external, internal, resources, opportunities, threats
LO2 Be able to develop plans for businesses
Review: areas eg products/services, marketing, sales, finances, staffing; effectiveness, overall business performance, business image, record keeping Business planning: forecasting eg for marketing and sales, design, productivity, quality, service, financial management systems; roles and responsibilities of staff and management, performance monitoring, laws and regulations (including updating), action planning, timescales, risk assessment, appropriate sources of advice, relevant information, information handling and administration
UNIT 17: QUALITY MANAGEMENT IN BUSINESS
This document discusses quality management in business organizations. It covers defining quality, different approaches to quality management like inspection, assurance and continuous improvement. It also discusses benefits of quality management like customer satisfaction, added values and improved customer information. Quality controls like measurement, surveys, consultation and complaint procedures are explained. The importance of self-assessment, communication, record keeping and staff consultation are also covered to understand how to apply quality management principles to improve organizational performance.
UNIT 16: SALES DEVELOPMENT AND MERCHANDISING
This document outlines the learning outcomes and content for Unit 16: Sales Development and Merchandising. It includes 4 learning outcomes that cover understanding elements of products and services, external and internal sales development techniques, and evaluating the role of staff in maximizing sales. Specific topics addressed include product strategy, market segmentation, buyer behavior, advertising, merchandising, sales promotions, personal selling techniques, and training. Learners will evaluate various sales and marketing components, make recommendations for improvement, and justify principles of an effective sales training program. Access to industry providers is recommended so learners can examine real-world examples of different products and sales approaches.
UNIT 15: ON-LICENSED TRADE MANAGEMENT
LO1 Understand key issues that impact on the licensed trade industry Brewing and the licensed
trade: economic, social and legislative history Agreements: freehold; leasehold; tenancy Types of licensed premises: family; themed; community; country; town houses; branded pubs including franchises Future developments: national; EU influences Industry challenges/issues: the health agenda; responsible retailing; anti-alcohol lobby; smoking ban; violence; ethics; social responsibility; alcohol related disorder; gambling; pub closures; sustainability and the environment
UNIT 11: RESOURCE MANAGEMENT IN HOSPITALITY
This document discusses resource management in hospitality. It covers four learning outcomes: understanding principles of resource management and procurement; understanding finance and taxation options; understanding how procurement strategies contribute to commercial objectives; and reviewing and evaluating procurement strategies and business performance. The document provides details on procurement methods, supplier selection, finance sources, taxation computations, the procurement officer's role, sourcing issues, contract terms, and strategy evaluation techniques.
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一比一原版(cwu毕业证书)美国中央华盛顿大学毕业证如何办理
原版一模一样【微信：741003700 】【(cwu毕业证书)美国中央华盛顿大学毕业证成绩单】【微信：741003700 】学位证，留信认证（真实可查，永久存档）原件一模一样纸张工艺/offer、雅思、外壳等材料/诚信可靠,可直接看成品样本，帮您解决无法毕业带来的各种难题！外壳，原版制作，诚信可靠，可直接看成品样本。行业标杆！精益求精，诚心合作，真诚制作！多年品质 ,按需精细制作，24小时接单,全套进口原装设备。十五年致力于帮助留学生解决难题，包您满意。
本公司拥有海外各大学样板无数，能完美还原。
1:1完美还原海外各大学毕业材料上的工艺：水印，阴影底纹，钢印LOGO烫金烫银，LOGO烫金烫银复合重叠。文字图案浮雕、激光镭射、紫外荧光、温感、复印防伪等防伪工艺。材料咨询办理、认证咨询办理请加学历顾问Q/微741003700
【主营项目】
一.毕业证【q微741003700】成绩单、使馆认证、教育部认证、雅思托福成绩单、学生卡等！
二.真实使馆公证(即留学回国人员证明,不成功不收费)
三.真实教育部学历学位认证（教育部存档！教育部留服网站永久可查）
四.办理各国各大学文凭(一对一专业服务,可全程监控跟踪进度)
如果您处于以下几种情况：
◇在校期间，因各种原因未能顺利毕业……拿不到官方毕业证【q/微741003700】
◇面对父母的压力，希望尽快拿到；
◇不清楚认证流程以及材料该如何准备；
◇回国时间很长，忘记办理；
◇回国马上就要找工作，办给用人单位看；
◇企事业单位必须要求办理的
◇需要报考公务员、购买免税车、落转户口
◇申请留学生创业基金
留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
办理(cwu毕业证书)美国中央华盛顿大学毕业证【微信：741003700 】外观非常简单，由纸质材料制成，上面印有校徽、校名、毕业生姓名、专业等信息。
办理(cwu毕业证书)美国中央华盛顿大学毕业证【微信：741003700 】格式相对统一，各专业都有相应的模板。通常包括以下部分：
校徽：象征着学校的荣誉和传承。
校名:学校英文全称
授予学位：本部分将注明获得的具体学位名称。
毕业生姓名：这是最重要的信息之一，标志着该证书是由特定人员获得的。
颁发日期：这是毕业正式生效的时间，也代表着毕业生学业的结束。
其他信息：根据不同的专业和学位，可能会有一些特定的信息或章节。
办理(cwu毕业证书)美国中央华盛顿大学毕业证【微信：741003700 】价值很高，需要妥善保管。一般来说，应放置在安全、干燥、防潮的地方，避免长时间暴露在阳光下。如需使用，最好使用复印件而不是原件，以免丢失。
综上所述，办理(cwu毕业证书)美国中央华盛顿大学毕业证【微信：741003700 】是证明身份和学历的高价值文件。外观简单庄重，格式统一，包括重要的个人信息和发布日期。对持有人来说，妥善保管是非常重要的。
快速制作美国迈阿密大学牛津分校毕业证文凭证书英文原版一模一样
原版一模一样【微信：741003700 】【美国迈阿密大学牛津分校毕业证文凭证书】【微信：741003700 】学位证，留信认证（真实可查，永久存档）offer、雅思、外壳等材料/诚信可靠,可直接看成品样本，帮您解决无法毕业带来的各种难题！外壳，原版制作，诚信可靠，可直接看成品样本。行业标杆！精益求精，诚心合作，真诚制作！多年品质 ,按需精细制作，24小时接单,全套进口原装设备。十五年致力于帮助留学生解决难题，包您满意。
本公司拥有海外各大学样板无数，能完美还原海外各大学 Bachelor Diploma degree, Master Degree Diploma
1:1完美还原海外各大学毕业材料上的工艺：水印，阴影底纹，钢印LOGO烫金烫银，LOGO烫金烫银复合重叠。文字图案浮雕、激光镭射、紫外荧光、温感、复印防伪等防伪工艺。材料咨询办理、认证咨询办理请加学历顾问Q/微741003700
留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
New Visa Rules for Tourists and Students in Thailand | Amit Kakkar Easy Visa
Discover essential details about Thailand's recent visa policy changes, tailored for tourists and students. Amit Kakkar Easy Visa provides a comprehensive overview of new requirements, application processes, and tips to ensure a smooth transition for all travelers.
Who Is Abhay Bhutada, MD of Poonawalla Fincorp
Abhay Bhutada, the Managing Director of Poonawalla Fincorp Limited, is an accomplished leader with over 15 years of experience in commercial and retail lending. A Qualified Chartered Accountant, he has been pivotal in leveraging technology to enhance financial services. Starting his career at Bank of India, he later founded TAB Capital Limited and co-founded Poonawalla Finance Private Limited, emphasizing digital lending. Under his leadership, Poonawalla Fincorp achieved a 'AAA' credit rating, integrating acquisitions and emphasizing corporate governance. Actively involved in industry forums and CSR initiatives, Abhay has been recognized with awards like "Young Entrepreneur of India 2017" and "40 under 40 Most Influential Leader for 2020-21." Personally, he values mindfulness, enjoys gardening, yoga, and sees every day as an opportunity for growth and improvement.
Economic Risk Factor Update: June 2024 [SlideShare]
May’s reports showed signs of continued economic growth, said Sam Millette, director, fixed income, in his latest Economic Risk Factor Update.
For more market updates, subscribe to The Independent Market Observer at https://blog.commonwealth.com/independent-market-observer.
一比一原版美国新罕布什尔大学(unh)毕业证学历认证真实可查
永久可查学历认证【微信：A575476】【美国新罕布什尔大学(unh)毕业证成绩单Offer】【微信：A575476】（留信学历认证永久存档查询）采用学校原版纸张、特殊工艺完全按照原版一比一制作（包括：隐形水印，阴影底纹，钢印LOGO烫金烫银，LOGO烫金烫银复合重叠，文字图案浮雕，激光镭射，紫外荧光，温感，复印防伪）行业标杆！精益求精，诚心合作，真诚制作！多年品质 ,按需精细制作，24小时接单,全套进口原装设备，十五年致力于帮助留学生解决难题，业务范围有加拿大、英国、澳洲、韩国、美国、新加坡，新西兰等学历材料，包您满意。
【业务选择办理准则】
一、工作未确定，回国需先给父母、亲戚朋友看下文凭的情况，办理一份就读学校的毕业证【微信：A575476】文凭即可
二、回国进私企、外企、自己做生意的情况，这些单位是不查询毕业证真伪的，而且国内没有渠道去查询国外文凭的真假，也不需要提供真实教育部认证。鉴于此，办理一份毕业证【微信：A575476】即可
三、进国企，银行，事业单位，考公务员等等，这些单位是必需要提供真实教育部认证的，办理教育部认证所需资料众多且烦琐，所有材料您都必须提供原件，我们凭借丰富的经验，快捷的绿色通道帮您快速整合材料，让您少走弯路。
留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
→ 【关于价格问题（保证一手价格）
我们所定的价格是非常合理的，而且我们现在做得单子大多数都是代理和回头客户介绍的所以一般现在有新的单子 我给客户的都是第一手的代理价格，因为我想坦诚对待大家 不想跟大家在价格方面浪费时间
对于老客户或者被老客户介绍过来的朋友，我们都会适当给一些优惠。
选择实体注册公司办理，更放心，更安全！我们的承诺：可来公司面谈，可签订合同，会陪同客户一起到教育部认证窗口递交认证材料，客户在教育部官方认证查询网站查询到认证通过结果后付款，不成功不收费！
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TechnoXander Confirmation of Payee Product Pack 1.pdf
Confirmation of Payee (CoP) is a vital security measure adopted by financial institutions and payment service providers. Its core purpose is to confirm that the recipient’s name matches the information provided by the sender during a banking transaction, ensuring that funds are transferred to the correct payment account.
Confirmation of Payee was built to tackle the increasing numbers of APP Fraud and in the landscape of UK banking, the spectre of APP fraud looms large. In 2022, over £1.2 billion was stolen by fraudsters through authorised and unauthorised fraud, equivalent to more than £2,300 every minute. This statistic emphasises the urgent need for robust security measures like CoP. While over £1.2 billion was stolen through fraud in 2022, there was an eight per cent reduction compared to 2021 which highlights the positive outcomes obtained from the implementation of Confirmation of Payee. The number of fraud cases across the UK also decreased by four per cent to nearly three million cases during the same period; latest statistics from UK Finance.
In essence, Confirmation of Payee plays a pivotal role in digital banking, guaranteeing the flawless execution of banking transactions. It stands as a guardian against fraud and misallocation, demonstrating the commitment of financial institutions to safeguard their clients’ assets. The next time you engage in a banking transaction, remember the invaluable role of CoP in ensuring the security of your financial interests.
For more details, you can visit https://technoxander.com.
Does teamwork really matter? Looking beyond the job posting to understand lab...
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Vicinity Jobs’ data includes more than three million 2023 OJPs and thousands of skills. Most skills appear in less than 0.02% of job postings, so most postings rely on a small subset of commonly used terms, like teamwork.
Laura Adkins-Hackett, Economist, LMIC, and Sukriti Trehan, Data Scientist, LMIC, presented their research exploring trends in the skills listed in OJPs to develop a deeper understanding of in-demand skills. This research project uses pointwise mutual information and other methods to extract more information about common skills from the relationships between skills, occupations and regions.Exploring-Madhya-Pradesh-Culture-Heritage-and-Land-Records.pptx
Madhya Pradesh, the "Heart of India," boasts a rich tapestry of culture and heritage, from ancient dynasties to modern developments. Explore its land records, historical landmarks, and vibrant traditions. From agricultural expanses to urban growth, Madhya Pradesh offers a unique blend of the ancient and modern.
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Dr. Alyce Su Cover Story - China's Investment Leader
In World Expo 2010 Shanghai – the most visited Expo in the World History
https://www.britannica.com/event/Expo-Shanghai-2010
China’s official organizer of the Expo, CCPIT (China Council for the Promotion of International Trade https://en.ccpit.org/) has chosen Dr. Alyce Su as the Cover Person with Cover Story, in the Expo’s official magazine distributed throughout the Expo, showcasing China’s New Generation of Leaders to the World.
International Sustainability Standards Board
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New standard for reporting sustainability on lines of tcfd
欧洲杯投注-欧洲杯投注买球-欧洲杯投注买球网|【网址🎉ac22.net🎉】
【网址🎉ac22.net🎉】欧洲杯投注 Sports 与其他博彩公司相比，其独特之处在于欧洲杯投注 Sports 基于低利润和高营业额的独一无二的体育博彩模式，该模式可以为玩家开出最高的赔率。欧洲杯投注的优势在于中文界面友好，接受人民币投注。他们的开户奖金和实时体育投注界面是大陆玩家的首选。
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UNIT 9: HUMAN RESOURCE MANAGEMENT FOR SERVICE INDUSTRIES
- 1. UNIT 9: HUMAN RESOURCE MANAGEMENT FOR SERVICE INDUSTRIES Get assignment help for this unit at assignmenthelpuk@yahoo.com LO1 Understand human resource management Human resource management: concept of human resource management (HRM) eg planning and forecasting, recruitment process, contracts of employment, deployment and monitoring of employees, training and development, budget monitoring, relationships; role and purpose of HRM, soft HRM, hard HRM Human resource planning: planning eg the creation of the human resource plan, analysing demand and supply, internal and external factors influencing human resource planning, human resource planning in a changing environment LO2 Understand the effect of employee relations and employment law on service industries businesses Employee relations: unionisation eg structure, culture, collective bargaining, negotiation, consultation; employee participation, involvement and conflict management, empowerment; grievance procedures, disciplinary procedures Employment law: employment legislation eg Employment Relations Act, Employment Rights Act; equal opportunities; contracts of employment including termination eg resignations,redundancy procedure, ill health retirements, retirement, dismissal, maternity and paternity rights, parental leave; tribunals, Advisory, Conciliation and Arbitration Service(ACAS) LO3 Understand the recruitment and selection process Recruitment: effects eg factors affecting the labour market, organisational needs analysis, job analysis, job design, organisational needs, job descriptions, person specifications, methods of recruitment advertising Selection: process eg selection methods and practices, barriers to effective selection, evaluating recruitment and selection processes, application form design, applicant information packs, shortlisting, interview methods, interviewing skills Get assignment help for this unit at assignmenthelpuk@yahoo.com
- 2. LO4 Understand training and development in service industries businesses Training and development: effects eg link between induction programmes and training, the role and need for training, training versus development debate, types of training and development activities, training needs analysis, use of appraisals and target setting, benefits of training and development, barriers and attitudes to training, competency- based training, evaluation of training against overall organisational objectives UNIT 9: HUMAN RESOURCE MANAGEMENT FOR SERVICE INDUSTRIES Learning outcomes and assessment criteria Learning outcomes On successful completion of this unit a learner will: LO1 Understand human resource management Assessment criteria for pass The learner can: 1.1 analyse the role and purpose of human resource management in a selected service industry 1.2 justify a human resources plan based on an analysis of supply and demand for a selected service industry business LO2 Understand the effect of employee relations and employment law on service industries businesses 2.1 assess the current state of employment relations in a selected service industry 2.2 discuss how employment law affects the management of human resources in a selected service industry business LO3 Understand the recruitment and selection process 3.1 discuss a job description and person specification for a selected service industry job
- 3. 3.2 compare the selection process of different service industries businesses Get assignment help for this unit at assignmenthelpuk@yahoo.com LO4 Understand training and development in service industries businesses 4.1 assess the contribution of training and development activities to the effective operation of a selected service industry business UNIT 9: HUMAN RESOURCE MANAGEMENT FOR SERVICE INDUSTRIES Guidance Links This unit links with Unit 10: Work-based Experience. This unit maps to the following Management NVQ units: B8: Ensure compliance with legal, regulatory, ethical and social requirements B11: Promote diversity in your area of responsibility D3: Recruit, select and keep colleagues D7: Provide learning opportunities for colleagues. Essential requirements This unit is best delivered as a stand-alone unit, as much of the information needed is specific and technical, although learners must be encouraged to bring their own experiences of employment into the classroom. A practical approach must be adopted, where learners are encouraged to seek their own evidence from businesses with which they are in contact. Note that an independent approach is vital for learners to achieve the higher grade. Where examples are given from the business, learners must be coached to identify both practical issues, eg levels of staff sickness and theoretical issues such as models for motivating staff. Many large businesses are able to provide
- 4. case studies that include organisational structures and many of these can be downloaded from the internet. Employer engagement and vocational contexts Given that learners need to gather information that may be sensitive for many businesses, tutors must ensure that contacts are made well in advance with businesses that are prepared to cooperate, to give learners the best opportunity to carry out their research. The centre’s own personnel manager (or equivalent) or a representative from the local authority would be a good guest speaker to give learners a background in human resource management practices. Get assignment help for this unit at assignmenthelpuk@yahoo.com