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The Proposal of Employee Evaluation System in a Selected Company
Valíčková, Klára ; Tomečková, Gabriela (referee) ; Mucha, Martin (advisor)
This bachelor thesis follows the problem of an employee evaluation and motivation in the company T-Trading, s.r.o. Initially, it includes theoretical knowledge of the issue of the motivation, stimulation and the employee evaluation. In the analytical part outlines the company and describes the present condition of the evaluation in the company. On the basis of the evaluation of the research it suggests changes leading to improvement of the motivation and the employee evaluation.
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The Proposal of Employee Evaluation System in a Selected Company
Valíčková, Klára ; Tomečková, Gabriela (referee) ; Mucha, Martin (advisor)
This bachelor thesis follows the problem of an employee evaluation and motivation in the company T-Trading, s.r.o. Initially, it includes theoretical knowledge of the issue of the motivation, stimulation and the employee evaluation. In the analytical part outlines the company and describes the present condition of the evaluation in the company. On the basis of the evaluation of the research it suggests changes leading to improvement of the motivation and the employee evaluation.
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Guarantee of health impeccability of foodstuffs with the application of HACCP in a food-processing company
TOMEČKOVÁ, Gabriela
Hazard Analysis and Critical Control Points (HACCP) is a system based on prevention and analysis of hazards and contributes to provision of health safety of food. The requirement for establishing the HACCP system in a food-processing organisation is given by the Czech Republic{\crq}s legislation as well as by the legislation of European Union, and is in accord with Codex Alimentarius (Food code). The baccalaureate thesis includes theoretical findings on the HACCP system and the analysis of hazards, as well as practical part, inclusive of introducing the HACCP system of a specific food-processing organisation {--} Dr. Oetker, s.r.o. The organisation must have established HACCP documentation, conducted hazards analysis, stipulated the critical control points (CCP) and corrective provisions upon exceeding the critical limits. The system is continuously being checked on the entire process of production. The HACCP system is subject to certification, the international standard ISO 22000 of food safety management system. HACCP, as a part of organization{\crq}s food safety policy, contributes to excluding hazardous factors from the process of food production and thereby also prevents exposure of the consumers.
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