In the conditions of development and improvement of management systems in organizations of the service sector, the requirements to the quality of labor and the qualification of personnel are increasing, which is an essential condition for achieving competitive advantages. The relevance of the research of the features of innovative personnel management in the service sector is determined by the growing role of this industry in the modern economy. Based on the use of theoretical and empirical methods, conditions and mechanisms for the formation of an innovative system of training / development of personnel at service enterprises were identified. The paper substantiates the priority tasks of personnel management in the context of the basic concepts of organizational change. As a result of the study, a program to improve the skills and trainings for employees of service enterprises, taking into account the characteristics of their work activities, was developed. An author's two-component model for estimating M. D. Mironova et al794 investment in human capital is proposed, which reflects the personal development of employees.
As a basis for the growth of the modern Russian economy, we considered the indicator “human capital of the region”. The actualization of the modern import substitution policy, caused by Western sanctions against Russia, and the targeted growth in labor productivity have led to the special importance of the “human capital” indicator for the regions of the central part of Russia. The authors made an excursion into the historical period and the international aspect of the study of this indicator. The article concludes that the value of human capital is determined by the values of labor resources. The total number of labor resources in the Voronezh region, the number of the employed able-bodied population in the division into groups (adolescents, people of pre-retirement age, migrants, etc.) are analyzed. The groups and the number of economically active population, the main trends of increasing real incomes of the population in the Voronezh region are identified. The forecast of the labor market is formulated in the form of identified trends in the reduction of the main component of labor resources: the number of able-bodied working-age population from among the employed citizens of older working-age and foreign labor migrants, which will provide some compensation for losses in the number of labor resources. According to the results of the study period, in the social sphere, trends were identified to improve a number of indicators and a forecast was prepared for the development of human capital in the region and its stimulation by the state.
Fermented milk products perform a special role in rational human nutrition and is an important factor in treatment and prevention of various diseases of gastrointestinal tract. Today, close attention is paid to development and inclusion of various herbal components in production technologies of fermented dairy products. The article discusses the issue of using the plant complex of alfalfa in production technology of fermented dairy products. Alfalfa contains many useful substances that are so necessary for a human body in the realities of today’s adverse environmental impact. The use of the plant complex of alfalfa in fermented milk products will fortify them with protein, vitamins and minerals. The work considered the technological scheme for production of the fermented dairy product with alfalfa seeds, as well as the organoleptic characteristics of finished product. Based on the obtained results, it was concluded that the alfalfa plant complex can be used in production of fermented milk products.
Calculation of the parameters of studied systems heat treatment (the process duration, temperature distribution inside the product and in its mass change) is complicated both by external and internal moisture transfer. In this regard, a strict mathematical description of moisture and heat transfer between the surface of the semi-finished product, which must be considered as a capillary-porous body, and the surrounding medium should be based on a joint solution of hydrodynamics equations and convective heat- and mass transfer, taking into account the normal component of the mass flow on the body surface, which complicates the task. Consideration of such a task with regard to moisture transfer under the action of water content gradients, temperature and pressure is possible if the driving forces of transfer processes do not consider these potential gradients on the surface of a capillary-porous body, but the differences between potentials averaged over the surface and volume of the body. This theory successful application for widespread use in practical problems solving is complicated by the absence of a systematized database on the hygro- and hydro-mechanical equilibrium of treated semi-finished products with technological media. On the other hand, even in the presence of experimental data on hydro- and hygroscopic equilibrium, in this case there are not fields of transfer potentials, but only their average volume and mean surface values, which in principle does not allow calculating of heat treatment duration as the time to reach the required temperature in the middle of the product. Meat and fish products are treated at not too high temperatures and as a result gradients of transfer potentials inside capillary-porous bodies are not too great, therefore it can be considered that the internal moisture transfer does not change the temperature field inside meat and fish products significantly. Resource-saving modes of thermo-moisture treatment of combined products were justified: frying at t = 200 ° C, without humidification, duration - 5 min; baking at 180 ° C, water consumption for humidification (4.0-4.3)10-6 m3 / s with 10-15 minutes duration, providing a reduction in process losses of the finished product weight from 18% to 5-7%
Glagoleva L.E., Korotkikh I.V. Herbal complex of green buckwheat in the production technology of cakes. Vestnik voronezhskogo gosudarstvennogo universiteta inzhenernyh tekhnologij [Proceedings of the Voronezh state university of engineering technologies]. 2016, no. 1, pp. 132-136. (In Russ.
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