The effectiveness of training on productivity in food sector
Gıda sektöründeki eğitimin verimliliğe etkisi
- Tez No: 149325
- Danışmanlar: Y.DOÇ.DR. TUĞRUL SAVAŞ
- Tez Türü: Yüksek Lisans
- Konular: Eğitim ve Öğretim, Education and Training
- Anahtar Kelimeler: Belirtilmemiş.
- Yıl: 2004
- Dil: İngilizce
- Üniversite: Marmara Üniversitesi
- Enstitü: Sosyal Bilimler Enstitüsü
- Ana Bilim Dalı: Kamu Yönetimi Ana Bilim Dalı
- Bilim Dalı: Belirtilmemiş.
- Sayfa Sayısı: Belirtilmemiş.
Özet
Özet yok.
Özet (Çeviri)
ABSTRACT Productivity is important for companies to be successful and continue their life in the conditions of high competition, rapid change and globalization. The increase in outputs depends on the more effective use of scarce resources. In other words, when productivity is increased, output grows faster than input factors. It is not just wrong to emphasize that the way of the efficient and optimal use of resources is the development of information technology in the years of 2000.However, it is so difficult to say that the companies have qualified workforce who is able to pursue this progress. If we want to increase productivity either at a national level or company level, first of all we have to increase productivity of the human resources and teach them new methods and techniques, so they use the inputs in such way that their productivity also increase. One of the ways of achieving all these is training. Because training improves skills, qualifications and job related information of the employees. Training is an investment made to human resources. Like other investments, companies will examine the need for investment, design how they will carry out them and evaluate the return of investment. Training programs developed by the company should be convenient for the employees, otherwise they will not be effective. So, initially needs of the employees should be analyzed and effective training programs should be developed to meet these needs. The first aim of this thesis is to show that training has a positive effect in improving productivity in food sector.The second aim is determining the training programs directed to food sector. A number of people have made valuable contributions to this thesis, Firstly I would like to thank Yrd.Doç.Dr.Tuğrul SAVAŞ, my thesis advisor.1 would also thank, Ömer TAŞÇI, Human Resources & Plant Admin. Director, Turgut BAYDAR, Human Resources Manager, Gülşah KALAYCI, Human Resources Training Specialist of Kent Gıda and all the people with whom I have worked there. I would thank Sedat USLU, Financial and Managerial Works Director of Pak-Gida, and all people who helped my thesis, especially, Engineers and Specialists of Research and Development Department.1 would also like to express my deepest appreciation to my family for their support, encouragement and patience throughout this entire process. AyperiATALAY
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