Human Recource Managment Essay Example | Topics and Well Written Essays - 1500 words

Human Recource Managment - Essay Example What’s more, exchange of information is critical in creating competitive advantage for organizations. Since numerous markets are somewhat flooded with many organizations making efforts towards similar core competencies, firms are forced to enhance their information dissemination in order to produce a sustainable competitive advantage. The information age and its revolution has budged organizations away from being nearsightedly concerned with the utilization of tangible assets towards a holistic and unwavering interest in leveraging intangible assets, such as the management of information dissemination as a way of ensuring that competitive advantage is developed. Impact on business Dissemination of business information is a source of competitive advantage. Dissemination of information facilitates communication across all organizational boundaries, such that the entire business is able to seize the available opportunities and address its challenges by bringing all the stakeholde rs on board. In view of this, managers are able to use information dissemination as a tool of fostering productive and collaborative exchange between employees. With effective dissemination of knowledge, businesses are able to increase influential decisions significantly, since all the origination’s stakeholders are able to gain access to important strategic opinions, instead of holding such information on the hands of high-level management only. What’s more, by allowing employees to have access to each other, those who have the most current information are able to share it with those who derives benefit from it, rather than going through upright channels of upper management. In view of this, the organization is able to make quick decisions and implement them successfully. Integration of technology and HR Since Human Resources are one of the most critical assets in an organization, it is important that its adoption of technology is at the same level with marketing, pro duction or finance. This includes automation of performance appraisal systems, payroll, and employee benefits. Furthermore, deployment and management of technology in an effective way, means that any business organization would require knowledge workers, and it is the responsibility of HR function to manage the knowledge workers. This makes integration of technology and HR a must. Therefore, the point on adoption of technology in HR is very important because it is about efficiency of Human Resources, which is a very important tool for competitive advantage. Impact on business Integration of technology and HR facilitates harmonious, complementing and enhanced co-existing of business functions. While technology plays an important role in enhancing effectiveness of HR, adoption and managing of change is enhanced by HR that is brought about by the technology. Integrating technology and HR functions leads to successful business strategy execution, employees’ contribution, administ rative efficiency and capacity for change. All these are fulfilled through the contribution of workers, including development, staffing, benefits, compensation, highly performing teams, among others. Actually, technology is bringing about the highest number of changes in the HR market. Besides, implementing of Human Resource Information Systems (HRIS) has a strong impact on business excellence, since this reduces

Ukrainian Cuisine Essay Example | Topics and Well Written Essays - 1750 words

Ukrainian Cuisine - Essay Example Remote ancestors of modern Ukrainians were farmers and cattle breeders: exceptionally fertile soil and climate of Ukraine created perfect conditions for farming. Thus, the earliest archeological culture discovered on the territory of modern Ukraine, Trypillian culture (4500-2000 B.C.), practiced settled form of life and cultivated variety of crops and bred cattle, pigs, sheep, and poultry. Therefore, it is mostly agriculture that had an immense influence on the shaping of traditional Ukrainian cuisine (Artiukh, 1977). The origins of modern Ukrainian cookery can be traced back to the times of Kyivan Rus' that emerged on the land of modern Ukraine around 900 A.D. Historical records of that period contain mentioning of various foods and drinks cooked by the ancestors of modern Ukrainians. Simplicity and economy of cooking were the most characteristic features of those days' cuisine. The most popular dishes were various soups with different vegetables, grains and meat and simple bread. Cooking techniques were not complicated and ensured easiness of cooking (Terlets'ka, 1971). The turn from simple peasant and rural made dishes to more complex and varied cookery occurred in the 17th-18th century during the Cossack period. Development of domestic and international trade resulted in introduction of new plants, foods and new cooking techniques. For example, eggplants and melons were brought from Asia and potatoes that play one of the key roles in traditional Ukrainian cuisine were brought to the country at that time. The list of new plants that became part of Ukrainian agriculture also included tomatoes, corn, beans, various kinds of peppers, and other vegetables, berries and spices. Availability of the new crops contributed to the growing diversity and complexity of Ukrainian foods (Stechishin 1991). However, it was not until the 19th century that cooking developed into a sort of art and formed the foundation of modern Ukrainian cuisine. Rulers and nobles of the Russian Empire Ukrainian lands were part of which began inviting European chefs who brought an entirely new attitude to cooking, new spices and plants uncharacteristic to Ukrainian cooking tradition. Variety, luxury and style of dishes cooked by Europeans had enormous effects on development of both Russian and Ukrainian cuisines. Although some of the dishes that appeared at that time preserved their original form to this day, their numerous variations can also be found in modern Ukrainian cuisine (Stechishin, 1991). The Soviet revolution of 1917 marked a new period in development of Ukrainian cuisine. Perhaps the most characteristic feature of the Soviet period, especially during the first three decades was permanent food shortages that could not but negatively affect cooking patterns and variety of dishes prepared in Ukraine at that time. Shortages of meat, bread, milk, butter, fat, and vegetables which were the most common ingredients of Ukrainian cookery, coupled with high prices on cheese, eggs and other items resulted in simplification of dishes. Ukrainian cuisine of the Soviet times largely returned to its origins: foods based prepared from potatoes, cabbage, and grains (Hordiienko 1979). Cuisines of Ukraine History and geography of Ukrainian lands made the country highly vulnerable to external influences that also affected the