Management & Marketing

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    Workplace violence: a study of Dallas-area business' awareness and preparedness
    (1998-12) Starnes, Nita; May, Ruth; Griffin, Adelaide; Schorg, Chandra
    This study examines Dallas-area employers' level of awareness and preparedness for an incident of workplace violence. Information was obtained from a review of literature and survey results from a sample of employers extracted from a cross section of Dallas-area industries and firms. Chapters I, II, and III contain general and statistical information introducing the subject of workplace violence, a review of the literature, and the methodology used in the study. Chapter IV presents the results of the research. Chapter V provides further discussion regarding the major findings of the study and recommends that employers establish sound prevention and management policies to help offset the potential danger and expense of violent workplace incidents.
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    Labor productivity standards in Texas school foodservice operations
    (2006-12-30) Fowler, Allison Rachelle; Bednar, Carolyn; Kwon, Junehee; Mercer, Phyllis; Sargent, Judy
    Labor cost can impact a school foodservice budget greatly. This study investigated the utilization of labor productivity standards and meal equivalents (MEs) in Texas school foodservice operations and school foodservice directors' perceptions of how variables affect labor productivity. A questionnaire was mailed to 200 randomly selected Texas school foodservice directors; 105 (52%) responses were analyzed. The most common standard used was meals per labor hour (MPLH) (76%); both MPLH and labor cost as a percentage of revenue (%LABOR) were utilized more frequently in larger size districts. Meal equivalent (ME) conversions were most commonly defined as one lunch, two breakfasts, $2.00 of a la carte sales or three or four after-school snacks. Respondents felt that volume of meals produced was the most important variable affecting labor. There was little consistency in use of labor productivity standards and ME conversions in Texas schools, which therefore limits the validity of external benchmarking. However, foodservice directors can utilize standards internally to forecast labor needs, make decisions about productivity, and hold employees accountable for their time.
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    Online social networks in Germany: Privacy behavior and concern
    (2011-12-30) Zilles, Melanie; Raman, Pushkala; Hughes, Paula A,; Nugent, John
    The thesis is in two parts. The first part presents a conceptual model that attempts to delineate the links between the company (hereinafter also 'social network provider', 'organization' or 'website') and consumer (hereinafter also 'user', 'social network user', or 'member') characteristics and how these links in turn influence the use and adoption of privacy protection strategies. The primary objective of the model is to explain consumers' privacy behaviors while using social networking websites. Privacy behaviors refer to how consumers control their personal information. A combination of organization and consumer characteristics work together to determine the level of privacy features offered. These features are then made available to the consumer. The extent of consumer use of the offered privacy features will be determined by consumer characteristics. The second part of the thesis describes the results of an empirical study. The study examines privacy behavior regarding online social networks in Germany. A sample of German residents was used to investigate the relationships between trust, security, technology, and privacy behavior. The results did not show any significant predictions of privacy behavior. However, security and technology were found to be strong predictors of trust in the website. The results indicate that site builders need to promote trust among consumers by making their security and privacy policies transparent.