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Please use this identifier to cite or link to this item: https://openlibrary-repo.ecampusontario.ca/jspui/handle/123456789/1881
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dc.contributor.authorOlaveson, Josie-
dc.date.accessioned2023-08-24T21:22:03Z-
dc.date.available2023-08-24T21:22:03Z-
dc.date.issued2023-07-13-
dc.identifier32b3b6c5-36b0-42b0-ad60-5efef5e51b10-
dc.identifier.urihttps://openlibrary-repo.ecampusontario.ca/jspui/handle/123456789/1881-
dc.description.tableofcontentsChapter 1: Introduction To Strategic Human Resources Managementen_US
dc.description.tableofcontentsChapter 2: Human Resources Planning and Analyticsen_US
dc.description.tableofcontentsChapter 3: Diversity, Inclusion, Equity and the Lawen_US
dc.description.tableofcontentsChapter 4: Job Analysis and Job Designen_US
dc.description.tableofcontentsChapter 5: Talent Acquisitionen_US
dc.description.tableofcontentsChapter 6: Onboarding, Training and Developmenten_US
dc.description.tableofcontentsChapter 7: Compensation and Benefitsen_US
dc.description.tableofcontentsChapter 8: Performance Managementen_US
dc.description.tableofcontentsChapter 9: Labour Relationsen_US
dc.description.tableofcontentsChapter 10: Global Human Resourcesen_US
dc.language.isoengen_US
dc.publisherFanshawe College Pressbooksen_US
dc.relation.isformatofhttps://ecampusontario.pressbooks.pub/hrforfoodprocessing/en_US
dc.rightsCC BY-NC-SA | https://creativecommons.org/licenses/by-nc-sa/4.0/en_US
dc.subjectFood Processingen_US
dc.subjectHuman Resourcesen_US
dc.titleHuman Resources for Food Processingen_US
dc.typeBooken_US
dcterms.accessRightsOpen Accessen_US
dcterms.educationLevelCollegeen_US
dcterms.educationLevelUniversity - Undergraduateen_US
dcterms.educationLevelAdult and Continuing Educationen_US
dc.identifier.slughttps://openlibrary.ecampusontario.ca/catalogue/item/?id=32b3b6c5-36b0-42b0-ad60-5efef5e51b10-
ecO-OER.AdoptedNoen_US
ecO-OER.AncillaryMaterialNoen_US
ecO-OER.ReviewedNoen_US
ecO-OER.AccessibilityStatementNoen_US
ecO-OER.CourseTitleFanshawe College MGMT-6177en_US
lrmi.learningResourceTypeInstructional Object - Lecture Materialen_US
lrmi.learningResourceTypeAssessment - Self-Assessment/Practiceen_US
lrmi.learningResourceTypeLearning Resource - Textbooken_US
lrmi.learningResourceTypeLearning Resource - Booken_US
ecO-OER.POD.compatibleNoen_US
dc.description.abstractThis book is an adaptation of Human Resources Management - 3rd Edition by Debra Patterson and provides examples of Human Resources in the Food Processing Industry. Human Resources Management (HRM) takes a strategic approach to recruit/hire, train, and retain the right people, for the right job, at the right time. This text covers the foundational knowledge and skills required for HRM in a Canadian business context. The text includes engaging critical thinking, reflective activities for students, as well as, interactive knowledge checks and videos to enhance learning.en_US
dc.subject.otherBusiness & Economyen_US
ecO-OER.VLS.CategoryNoneen_US
ecO-OER.VLSNoen_US
ecO-OER.CVLPNoen_US
ecO-OER.ItemTypeInstructional Objecten_US
ecO-OER.ItemTypeTextbooken_US
ecO-OER.MediaFormateBooken_US
ecO-OER.MediaFormatPDFen_US
ecO-OER.VLS.cvlpSupportedNoen_US
Appears in Collections:Ontario OER Collection

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