Journal of Process Management New Technologies最新文献

{"title":"THE INFLUENCE OF THE FACTORS FOR CREATING THE VALUE AND COMPETITIVE ADVANTAGES OF THE ORGANIZATION ON HUMAN CAPITAL IN ORGANIZATIONS","authors":"Stefan Brzaković, Aleksandar Brzaković, Sanja Đurđević","doi":"10.5937/jpmnt11-45036","DOIUrl":"https://doi.org/10.5937/jpmnt11-45036","url":null,"abstract":"Abstract: The significance of human capital management strategies in acquiring and maintaining advantages against the competition is determined by extensive academic studies. Research studies show that competitive advantage on the market can be maintained through a systematic attraction, development, motivation, management and appreciation of human resources in an organization. In order to maintain their competitive advantage(s) and ensure their survival, organizations have to take care of the strategy of scale, the diversification of activities, the allocation of resources, the orientation towards the buyer, value chains, change management, innovations and the strategic renewal of the organization itself. Organizations that manage human resources can freely be said to be making better financial results if perceived through different parameters, such as revenue growth, productivity, the volume of sales, the operational profit, the net profit margin, return on capital, share value growth, i.e. the growth of the market value of the organization. This paper is aimed at determining whether the level of the factors for creating the value of the organization and the level of the competitive advantage of the organization actually affect or do not affect the level of human capital in the organization. Based on the research conducted in the paper, it can be concluded that the level of human capital in the organization increases simultaneously with the increasing of the level of the factors for creating the value of the organization and the level of the competitive advantage of the organization.","PeriodicalId":31411,"journal":{"name":"Journal of Process Management New Technologies","volume":"244 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135796257","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"FACTORS OF CUSTOMER SATISFACTION WITH THE QUALITY OF BANKING SERVICES AND PREDICTION OF THEIR SIGNIFICANCE","authors":"None Nina, Miodrag Brzaković","doi":"10.5937/jpmnt11-44361","DOIUrl":"https://doi.org/10.5937/jpmnt11-44361","url":null,"abstract":"In modern business, the quality of products and services is, not without reason, given considerable attention. That is why it is understandable that quality is considered a key business paradigm in banking as well. In particular, the quality of banking services is viewed as an essential prerequisite for gaining new clients and retaining existing ones. In this paper, scientific attention is focused on researching the factors of customer satisfaction with the quality of banking services and predicting their importance. In line with that, a descriptive \"survey\" method (survey-research method) was applied, while other methods were not completely ignored, because without of them a complete answer to all the questions could not be given. By applying factor analysis (orthogonal varimax method), five factors were obtained, which were, in further data processing and analyzing the research results, treated as the main factors of client satisfaction with the quality of banking services. One-factor analysis of variance - ANOVA - was used to predict the importance of selected factors from the client's point of view. The results of this research can contribute to the improvement of customer relations by improving the existing practice of managing customer relations.
 
","PeriodicalId":31411,"journal":{"name":"Journal of Process Management New Technologies","volume":"49 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136044771","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"STRATEGIC FAMILY WINERY BRAND LAUNCH IN THE VUCA (VOLATILITY, UNCERTAINTY, COMPLEXITY, AMBIGUITY) MARKET: THREE CASE STUDIES FROM SERBIAN MARKET","authors":"Ivan Paunovic","doi":"10.5937/jpmnt11-44579","DOIUrl":"https://doi.org/10.5937/jpmnt11-44579","url":null,"abstract":"
 The purpose of this study is to extend previous research on brand innovation by uncovering the process of family winery branding in relation to the new product launch in the VUCA market on the case of three Serbian wineries. The study deploys qualitative oriented and empirical approach in presenting a multi-case study. Three semi-structured telephone interviews were conducted with owners and/or managers in these three wineries. The results demonstrate that all three family wineries are offering high-end product for the domestic market with smaller one still experimenting with strategic direction of innovating for high-end market while the two larger ones putting focus either on autochthonous grape varieties with eye-cathicng labels or authentic brand identity with strong storytelling. Another important aspect identified is the frugal nature of product launch in the family wineries due to limited resources. The paper presents is among only few studies on new product development in wine business literature.","PeriodicalId":31411,"journal":{"name":"Journal of Process Management New Technologies","volume":"10 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135423154","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The influence of agrotechnical techniques on the phytosanitary condition of sugar corn crops in the conditions of the Lower Volga region","authors":"N. Petrov, E. N. Efremova, A. Belyaev","doi":"10.47370/2072-0920-2023-19-1-111-119","DOIUrl":"https://doi.org/10.47370/2072-0920-2023-19-1-111-119","url":null,"abstract":"Corn is one of the main crops of modern world agriculture, versatile use and high yield, which can largely solve the problems of food security. Various types of weeds can cause significant losses of its yield, which can reach 50% or more, which makes it necessary to provide for protective measures against them in technological schemes of corn cultivation. In corn cultivation technologies, the weed control system is of great importance, since corn grows very slowly at the beginning of the growing season. The purpose of the research is to study the influence of various agrotechnical techniques on the number and variety of weeds in sugar corn crops in the conditions of the Lower Volga region. The tasks of the research are to determine the number and species composition of weeds during the growing season of sweet corn; to determine the effect of herbicides on weeds in sugar corn crops. The experiments were carried out in LLC “Kuznetsovskaya” agricultural company of the Ilovlinsky district of the Volgograd region and in S.A. Popov’s farm of the Chernoyarsky district of the Astrakhan region. The research period is 2009...2015. The contamination was determined by quantitative and weight method on an area of 1 m2. According to all variants of the experiment, the contamination was attributed to a mixed juvenile and long-term type, while no stable patterns were observed in changing the ratios between these components.As a result, it has been revealed that the number of weeds in LLC “Kuznetsovskaya” of the Ilovlinsky district of the Volgograd region varied from 6 to 17 pcs./m2. For dump tillage, this indicator varied from 6 to 11 pcs./m2, for zero tillage – 13...17 pcs./m2. In S.A. Popov’s farm of the Chernoyarsky district of the Astrakhan region, the number of weeds for dump tillage was 4...9 pcs./m2, depending on the influence of agrotechnical reception, for zero tillage contained from 10 to 17 pcs./ m2.","PeriodicalId":31411,"journal":{"name":"Journal of Process Management New Technologies","volume":"19 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82546749","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development of the recipe and technology of semi-finished mock cutlets of functional purpose","authors":"A. B. Tkhaishaova, Z. N. Khatko, N. Loban","doi":"10.47370/2072-0920-2023-19-1-61-68","DOIUrl":"https://doi.org/10.47370/2072-0920-2023-19-1-61-68","url":null,"abstract":"Increase in animal protein resources is of great importance on a global scale. Proteins of animal origin provide the human body with basic macroand micronutrients and support normal human life and activities. Poultry meat occupies a significant proportion in the state program of production and sale of animal proteins. From year to year, the growth and consumption of poultry meat (30...35 %) is constantly increasing. Mechanically deboned poultry meat is characterized by less technological potential and is in need of increase its functional and technological properties in the formation of food systems with specified properties.The article shows the possibility of expanding the assortment of meat chopped semi-finished products (cutlets) of functional purpose using a compositional mixture in a recipe that helps to increase biological and nutritional value.The purpose of the research is to develop the recipe and technology of mechanically deboned poultry meat semi-finished products (cutlets) of functional purpose using non-traditional raw materials, namely compositional mixture (CM).The qualitative and quantitative composition of the compositional mixture for cutlets of functional purpose from mechanically deboned poultry meat has been substantiated and selected.The influence of the dosage of the compositional mixture consisting of a solid Adygh cheese«Mate» (powder), oatmeal and garlic powder, on the consumer properties of mechanically deboned poultry meat has been investigated. The quality indicators (organoleptic and physico-chemical ones) cutlets of functional purposes have been investigated.The recipe and technology of functional cutlets has been developed where wheat bread is replaced completely (100%) with a compositional mixture and coating with oatmeal flour. This technology has shown the best quality indicators.","PeriodicalId":31411,"journal":{"name":"Journal of Process Management New Technologies","volume":"2016 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82627955","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Humic preparations in the Macleaya х kevensis Turill cultivation in the conditions of the Western Caucasian region","authors":"O. Bykova, R. N. Tkhaganov, R. Tkhaganov, A. Anikina","doi":"10.47370/2072-0920-2023-19-1-80-90","DOIUrl":"https://doi.org/10.47370/2072-0920-2023-19-1-80-90","url":null,"abstract":"Over the past years highly effective phytopreparations with antibacterial activity have been created in Russia. Macleaya x kevensis Turill, which is a hybrid between heart-shaped Macleaya (Macleaya cordata) and small-fruited Macleaya (Macleaya microcarpa), can serve as a raw material for their production. To provide the pharmaceutical industry with this type of raw material in the conditions of the North Caucasian branch of VILAR, plantations of this crop have been created and research is being carried out to create a zonal technology for its cultivation. The basis of cultivatiov is the exogenous regulation of the processes of growth, development and bioproductivity of the plant organism through the use of organomineral and microfertilizers. In 2019–2022 experiments on testing humic fertilizers (Potassium Humate, Lignohumate) and their complexes with silicon-containing microfertilizer Siliplant were carried out on the Macleaya plantation. Treatments with these preparations were carried out: in the 1st year of the growing season – at the beginning of regrowth and after 30 days, in the 2nd and 3rd years of the growing season – at the beginning of the growing season and after the first harvesting of raw materials for growing plants. As a result of the tests, an increase in the growth and development of Macleaya plants was observed. The activation of growth processes contributed to an increase in crop yield in the first year with a single cut by 0.18–0.19 t/ha (17–18%), in the 2 and 3 years of the growing season by the sum of two cuts by 1.50–1.76 t/ha (20–24%) and the collection of alkaloids per hectare by 21–27%.","PeriodicalId":31411,"journal":{"name":"Journal of Process Management New Technologies","volume":"7 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85192692","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The influence of agrotechnical techniques on the accumulation of sugars in the stems of sugar sorghum in the conditions of the Lower Volga Region","authors":"E. N. Efremova, A. Belyaev, N. I. Petrov","doi":"10.47370/2072-0920-2023-19-1-91-102","DOIUrl":"https://doi.org/10.47370/2072-0920-2023-19-1-91-102","url":null,"abstract":"Sugar sorghum is mainly used for green fodder, haylage and silage. The accumulation of sugars occurs throughout the growing season. The relevance of the study is to identify a high-yielding variety or hybrid of sugar sorghum containing a large amount of sugars, which are later used for the manufacture of feed. The purpose of the study: to assess the impact of agrotechnical techniques on the feed evaluation of sugar sorghum. Tasks: to consider the dynamics of the accumulation of sugars in the stems of sugar sorghum; to calculate the yield of sugar from the stems of sugar sorghum; to determine the biochemical composition and gross energy of the green mass of sugar sorghum. The experience is three-factor in four-fold repetition. The experimental fi were located in the LLC “Kuznetsovskaya” Agricultural Complex of the Ilovlinsky district. The research period is 2009...2015. The research provided for the study of the nutritional value of sugar sorghum (crude protein, fat, protein, sugar, BEV). When determining the dynamics of the accumulation of sugar sorghum, the best indicator was on the variant of the joint use of the biostimulator of growth Lignohumate and mineral fertilizer on the hybrid Slavyansk homestead. For dump tillage, the average accumulation of sugars on this hybrid varied from 5.5 to 18.4% of dry matter, for zero tillage – 6.1 to 18.65%. The amount of sugar yield was influenced by the yield and concentration of sugars in the stems. The largest content was on the hybrid Slavic household. For dump and zero tillage, the best option was against the background of the combined use of a growth biostimulator and mineral fertilizer, amounting to 11.3 and 13.3 t/ha, respectively. When further determining the biochemical composition of sorghum, the best indicators for the content of crude protein, fat, fi  and ash were on the Debut variety. On the Slavic fi   VS variety and the Slavic homestead hybrid, these indicators had average values. The amount of nitrogen-free extractive substances contained more on the Slavic homestead hybrid, averaging 64.9%.","PeriodicalId":31411,"journal":{"name":"Journal of Process Management New Technologies","volume":"75 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76664303","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Lean production as a competitive approach to managing the production and trading activities of a modern public catering enterprise","authors":"T. Dzhum, M. Tamova, S. Kuizheva, Z. N. Khatko","doi":"10.47370/2072-0920-2023-19-1-42-50","DOIUrl":"https://doi.org/10.47370/2072-0920-2023-19-1-42-50","url":null,"abstract":"The article presents an overview of the features of the economic environment that forms the appearance of a modern catering enterprise. All this affects the stability of a company’s activities in market conditions and its ability to meet consumer expectations. The purpose of the research is to implement the basic principles of lean manufacturing in the practical activities of catering enterprises aimed at organizing the technological process in such a way that, with minimal labor costs and efficient use of material and technical equipment available at the enterprise, to obtain the maximum result associated with an increase in production profits and a decrease in the expenditure part of the balance. The profit of the enterprise is considered as the prosperity of the business. The selling price is determined by the market, and the reduction of losses is considered as a way to influence the amount of profit. The research methods used are analysis, synthesis, generalization, observation and forecasting. The results are as follows: the article emphasizes the need to pay attention to the development of the creative potential of a company’s personnel. The 5S methodology for system improvement of the working environment has been characterized. Standardization of production operations has been considered as a way to consolidate the best order of work. Assessing how close an enterprise is to its goal, performance indicators related to the use of overcoming methods for successful management of organizational changes are used. The standard directions of improving the company’s activities to minimize losses have been identified. With this in mind, the characteristic of the ADKAR model has been presented, which is found in almost any work and is associated with change management. The following conclusions have been drawn in order to achieve results in the activities of public catering enterprises: a lean manufacturing approach contributes to solving problems related to the final performance indicators of an enterprise, dependent on throughput, which, in turn, is associated with the consumer desire to visit this enterprise, which inspires employees to improve their skill level to meet the bar of guests’ expectations.","PeriodicalId":31411,"journal":{"name":"Journal of Process Management New Technologies","volume":"113 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85887223","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Criteria for selecting plus trees for protective forestry","authors":"Yu.I. Sukhorukikh, S. Biganova, A. Glinushkin, L. L. Sviridova","doi":"10.47370/2072-0920-2023-19-1-69-79","DOIUrl":"https://doi.org/10.47370/2072-0920-2023-19-1-69-79","url":null,"abstract":"Protective forest strips are the basis of the environmental frame on sparsely wooded areas. To create such highly productive objects, the selection of the corresponding gene pool is required. Plus trees the representatives of this gene pool. The aim of the research is to develop criteria for highlighting plus trees for protective forestry, focused on the creation of plantings, the main parameter of which is the working height. 16 trial areas of cherry oak (Quércus róbur L.), black locust (Robinia Pseudoacia L.), green ash (Fraxinus lanceolata B.), European ash (Fraxinus excelsior L.), thorney locust (Gleditschia triacanthos L.), walnut (Juglans regia L.) have been laid out. A continuous recalculation of heights in 100–142 individuals have been recalculated on each trial area and their statistical indicators have been determined. The height of the trees had a normal or close to it statistical distribution at the studied objects. Data processing was carried out using the Stadia 8.0/Prof licensed program for Windows. The method of selecting plus trees has been proposed, the height of which should exceed the average one by 25% or more. A comparison of the proposed and well -known method has revealed that the proposed one can increase the breeding differential with instrumental selection by 48,25–53,78%, and with eye-instrumental selection by 31,15–41,39%. Criteria for trees of various selection categories have been developed. Due to different conditions, it is recommended to highlight plus trees separately in the extreme and mid-protective forest strips. With breeding inventory, it is also necessary to take into account the sanitary condition of the trees.","PeriodicalId":31411,"journal":{"name":"Journal of Process Management New Technologies","volume":"128 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76486774","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Designing a gingerbread product based on gluten-free vegetable compositions","authors":"G. Rysmukhambetova, K. E. Beloglazova, Yulia V. Ushakova, I. Ziruk","doi":"10.47370/2072-0920-2023-19-1-51-60","DOIUrl":"https://doi.org/10.47370/2072-0920-2023-19-1-51-60","url":null,"abstract":"The research is devoted to the creation of a new recipe and technological solutions for the production of gluten-free gingerbread products for people who need dietary nutrition. Our studies were carried out in accordance with GOST 15810-2014 «Confectionery products. Gingerbread products. General specifications». Based on marketing research, it has been established that nowadays production of gluten-free confectionery products, including gingerbread ones, is underdeveloped in the region. The following samples of gingerbread products are considered in the research: the control one – 100% wheat flour; No. 1 – 50% rice and 50% corn flour; No. 2 – 50% corn and 50% pumpkin flour. As a result of the experiments, sample No. 1 with the best organoleptic characteristics has been selected. The gluten level in the gingerbread product under study was calculated, and it amounted to 7 mg/kg, which according to TR CU 027/2012 was lower than the normalized value (20 mg/kg). Therefore, this product belongs to the «gluten free» product group. It has been established that due to the high water absorption capacity, the introduction of mixture No. 1 into the food industry is relevant, since there is a greater rise in the dough during baking and less thickening of starch grains. As a result of our calculations of the chemical composition of this product, it has been found that through the use of an alternative type of raw material, it is possible to design products with various contents of food and biologically active substances, including a vitamin–mineral complex, which are not inferior in their characteristics to traditional products made from wheat flour. Thus, the studies conducted have shown that the use of non-traditional types of raw materials (rice and corn flour) allows one to make gluten-free products with high quality indicators, including organoleptic, structural-mechanical properties and enriched in nutritional value.","PeriodicalId":31411,"journal":{"name":"Journal of Process Management New Technologies","volume":"42 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74010843","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}