Fed reformers seek f/s help
- Investing in human capital. Swientek, Bob // Prepared Foods;Jun94, Vol. 163 Issue 7, p11
Discusses the need for food companies in the United States to consider the importance of employee training and education in business plans. Need to commit resources in reengineering the workforce; Case of Nabisco's Fleischmann's Division as an illustration of the importance of employee education.
- Are You Unconsciously Competent? Bayless, Maggie // Gourmet Retailer;Dec2002, Vol. 23 Issue 12, p166
Discusses the aspects of training employees in food industry. Classification of training process into four stages; Description of stages; Suggestions on providing training to employees.
- A bad measure. // Food Manufacture;Feb2002, Vol. 77 Issue 2, p49
Focuses on the need for manufacturers to train its workforce according to the Food and Drink National Training Organization in Great Britain. Number of days spent in on-the-job-training; Concerns on the lack of vocational training; Rate of employees with vocational qualifications.
- TRAINING COURSES. // Food Manufacture;Jan2005, Vol. 80 Issue 1, p59
Presents a calendar of training courses for food industry workers in Great Britain.
- Training department employees can cut costs and boost profits. // Frozen Food Age;Oct96, Vol. 45 Issue 3, p34
Reports that the training of employees can save a company money, as well as improve profits. Comments from Robert Wendover, president of Leadership Resources Incorporated of Aurora, Colorado; Examples of the results of undertrained employees.
- Uncertainty remains on the future of the sector. Chomka, Stefan // Food Manufacture;Jun2002, Vol. 77 Issue 6, p52
Focuses on the proposal of the National Training Organizations to standardize training and advice for food industry in Great Britain. Provision of training organizations in the industry; Establishment of an all-encompassing training council; Recipients of the training.
- Grievance and Arbitration Trends Within the Culinary Workers Union, Local 226. Eade, Vincent H. // Labor Studies Journal;Spring93, Vol. 18 Issue 1, p17
Examines the relationship between unions and management, focusing on the Culinary Workers Union Local 226 of the United States. Information on a negotiated bargaining agreement; Information on the Culinary Workers Union.
- Culinary feels optimistic about next wave of resorts. Mattox, Jake // Las Vegas Business Press;3/18/96, Vol. 13 Issue 18, p26
Features the Culinary Workers Union in Las Vegas, Nevada. Increased membership; Strength of union presence in hotels and resorts to be opened in 1996-1997; Projected employment population in Stratosphere Tower; Expectations for Monte Carlo, New York-New York and Bellagio.
- Culinary, Monte Carlo reach agreement. // Las Vegas Business Press;06/24/96, Vol. 13 Issue 39, p28
Reports that the Culinary Workers Union Local 226 announced that it reached an agreement with the Monte Carlo Resort & Casino to be the collective bargaining representative for the company's 2,000 employees.