WORK HARD AND WORK SMART

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WORK HARD AND WORK SMART: Internal training at BHTech This slide is use to share with members of Bac Ha Technology company of work hard and work smart.

Presentations & Public Speaking

WORK HARDAND
WORKSMART
BHTech internal training

Strategy for
productive
work
https://www.pinterest.com/iachievement/prod
uctivity-formula-strategies-tips-inspiration/

isTRAMS
Transformation
Rethinking
Accountability
Monitoring
Strategy

You should?
Work Harder?
Work Smarter?
Work Faster?
More Productive?
It’s about being better than you
were yesterday!!

Do You Know working less can actually produce better results? I think working harder is not always the right path to success. The right path is smart working. One of my brother told me that if some one order you to make a cup of tea for him, but you have all materials without milk then you may go market and takes milk after that you make a cup of tea for him but when you give him the tea that time he was sleeping .So wheres goes your hard work to collect milk? Rather if you make a cup of tea without milk that was smart work for you.So the key to success is not hard working but smart working. #Productivity # smartwork To know more click here http://visionit.org/do-you-know-working-less-can-actually-produce-better-results/

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Ron has spent many years trying to understand why some individuals, teams and companies are wildly successful and others never seem to rise above mediocrity. During this presentation Ron will share the principles that he has discovered to be the real “difference makers” for success both personally and professionally. Ronald J. Dunford President, Schreiber US Schreiber Foods Inc. Ron Dunford is President, Schreiber US. He has spent 31 years in the dairy industry with roles in operations, sales/marketing and general management. Ron joined Schreiber in 1996 at the Green Bay, Wis., corporate office. He was named a vice president in 2000, senior vice president in 2002, president and COO of Schreiber Chain Sales in 2003, president & COO operations in 2006, and president Schreiber US in 2014. Additionally, Ron was elected to the Schreiber Foods board of directors in 2003. During his tenure, he has helped set the vision and execute the strategy that has resulted in company records for revenue, volume, profit, product quality and safety. He also led the implementation of process excellence, lean manufacturing, the utilization of risk management tools and the integration of new product categories into the company. In the food industry, he is a member of the board of directors of the International Dairy Foods Association, a member and officer of the board of directors of the National Cheese Institute and is a past member of the board of directors of the International Foodservice Manufacturers Association. He earned a B.S. in Geology from Utah State University in Logan, Utah. He and his wife Dana have two sons. They are heavily involved in the community and church activities and they enjoy sports activities of all kinds. Schreiber Foods is a global, employee-owned business headquartered in Green Bay, Wis. With annual sales of more than $5 billion, it is one of the largest dairy companies in the world. Schreiber sells its products – which include cream cheese, natural cheese, process cheese and yogurt – to leading retailers, restaurants, distributors and food manufacturers around the globe. Schreiber has more than 7,000 employees, with manufacturing and distribution facilities in the United States, Austria, Brazil, Bulgaria, Czech Republic, Germany, India, Mexico, Portugal, Spain and Uruguay. Schreiber’s vision is to be the best customer-brand dairy company in the world. The company strives to create sustainable value for its customers as a modern, global partner delivering exceptional quality, service, innovation and insight – all while enriching lives around the globe.

Fabrication and Characterization of Edible Jelly Formulation of Stevioside: A...

Debarshi123456789

Based on the fact that stevioside, a glycoside obtained from Stevia rebaudiana Bert has the chief characteristic of regulating hyperglycemic episodes. The present nutraceutical research describes an innovation that stevia product containing jelly based formulations have not yet designed as hypoglycemic aids for over-the-counter (OTC) prospective. The main objectives of this study involved the development of edible jelly formulations containing stevioside which will impart glucose lowering as well as artificial sweetening characteristics, just like edible jelly brand products such as Juzt Jelly®, Jelly Belly®, Boleto®, Jolly Candy®, FrutBite® in India. Therefore, the diabetic patients will get a better hypoglycemic control, non-calorific product, will also enjoy the sweetness, patient-friendly, convenient, without specific dose and frequency and will be much cheaper than existing market products. The formulation was prepared by the heating method which comprises of stevioside, HPMC K100, HPMC K15, sodium metabisulphite, ascorbic acid, glycerine, propylene glycol, triethanolamine along with essence and colors. The organoleptic properties and physicochemical parameters (like stickiness, texture, grittiness, viscosity, drug content and pH) of the formulations were determined. Techniques like FT-IR analysis, differential scanning calorimetry analysis, X-Ray diffraction, etc were studied exhaustively to determine the characteristics of the optimized formulation (F9). In-vitro dissolution study was carried out in simulated gastric fluid without enzyme. The hypoglycemic potential of the optimized formulation (F9) was studied on Swiss albino rat and the results were compared with standard drug metformin. This research opened new doors for nutraceutical research that have perspectives of commercialization as OTC products in near future.

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