Influence of the level of self-organization of the firm's work on the efficiency of work of the cooking production
Saved in:
Date: | 2017 |
---|---|
Main Author: | L. I. Klekovkin |
Format: | Article |
Language: | English |
Published: |
2017
|
Series: | Economic Herald of the Donbas |
Online Access: | http://jnas.nbuv.gov.ua/article/UJRN-0000781968 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Journal Title: | Library portal of National Academy of Sciences of Ukraine | LibNAS |
Institution
Library portal of National Academy of Sciences of Ukraine | LibNASSimilar Items
-
Improving the Model of Wages Regulation at Industrial Enterprises Depending on the Level of Productivity and Efficiency of Staff Work in the System of Production Management
by: R. M. Skrynkovskyy, et al.
Published: (2019) -
Institutional System of the Fragmented International Production by Transnational Firms
by: Ya. Dzhalilov
Published: (2015) -
The folk technology of cooking in pottery (XIX—XX centuries)
by: O. Shcherban
Published: (2017) -
Working efficiency and its payment
by: V. Klochan, et al.
Published: (2012) -
Decreasing of sodium nitrite content in cooked sausages using denitrifying microorganisms
by: L. V. Bal-Prylypko, et al.
Published: (2015)