Background: The ability of managers of small-scale enterprises (SSEs) to prioritize health, working conditions, and their own physical fitness is an important issue for workplace health promotion in Norway and Sweden,...Background: The ability of managers of small-scale enterprises (SSEs) to prioritize health, working conditions, and their own physical fitness is an important issue for workplace health promotion in Norway and Sweden, where most owner-manager positions are in SSEs. Aim: To assess the physical fitness status of SSE managers compared to a norm population and to study changes in physical fitness status, self-reported physical activity, and sickness outcomes after workplace health interventions. Methods: The study allocated SSE managers to either an intervention or a reference group. The intervention, over twelve months, consisted of motivational input related to lifestyle and physical activity through tests and feedback, individual support, and courses on health and psychosocial working conditions. The participants (N = 28) completed health screening checks, questionnaires and testing before and after the intervention. Results: SSE managers in the study had positive outcomes for BMI levels and strength compared to the norm population, while percentage of fat for both men and women indicated poor results. There were no further improvements in the intervention group after comparison with the reference group. Separately, both groups seemed to improve strength and body composition. Conclusion: Workplace health interventions with essentially motivational components may increase SSE managers’ attention to physical fitness, but appear to have limited effects on objective and subjective physical fitness outcomes.展开更多
The overall competence of the employed in the catering industry, whether in terms of service concept, knowledge or professional skills, lacks behind the development of the industry. Since the competition remains to be...The overall competence of the employed in the catering industry, whether in terms of service concept, knowledge or professional skills, lacks behind the development of the industry. Since the competition remains to be the theme of the market economy, how to establish an unassailable position in the growing market economy which values survival of the fittest is what has been long studied and discussed among catering enterprises. Although catering business belongs to traditional labor-intensive service industry, it is against the backdrop of "demographic dividend" being turned into "talents dividend" that the cultivation of catering talents becomes of great importance. Besides, the trend of branding will be even more intensifying and innovation will certainly serve as a significant approach to the improvement of competitiveness among catering enterprises. As public catering becomes a main current in today's catering business — an accurate market positioning and food dishes get to be more exquisite and diversified with health elements taken into top priority, brand power stands to be the recipe for winning the competition. Moreover, the strategy of enterprises development through culture is an irreversible trend in modern catering operation and management. Furthermore, the education and artistic cultivation serve as core competence of modern catering enterprises and the employed.展开更多
文摘Background: The ability of managers of small-scale enterprises (SSEs) to prioritize health, working conditions, and their own physical fitness is an important issue for workplace health promotion in Norway and Sweden, where most owner-manager positions are in SSEs. Aim: To assess the physical fitness status of SSE managers compared to a norm population and to study changes in physical fitness status, self-reported physical activity, and sickness outcomes after workplace health interventions. Methods: The study allocated SSE managers to either an intervention or a reference group. The intervention, over twelve months, consisted of motivational input related to lifestyle and physical activity through tests and feedback, individual support, and courses on health and psychosocial working conditions. The participants (N = 28) completed health screening checks, questionnaires and testing before and after the intervention. Results: SSE managers in the study had positive outcomes for BMI levels and strength compared to the norm population, while percentage of fat for both men and women indicated poor results. There were no further improvements in the intervention group after comparison with the reference group. Separately, both groups seemed to improve strength and body composition. Conclusion: Workplace health interventions with essentially motivational components may increase SSE managers’ attention to physical fitness, but appear to have limited effects on objective and subjective physical fitness outcomes.
文摘The overall competence of the employed in the catering industry, whether in terms of service concept, knowledge or professional skills, lacks behind the development of the industry. Since the competition remains to be the theme of the market economy, how to establish an unassailable position in the growing market economy which values survival of the fittest is what has been long studied and discussed among catering enterprises. Although catering business belongs to traditional labor-intensive service industry, it is against the backdrop of "demographic dividend" being turned into "talents dividend" that the cultivation of catering talents becomes of great importance. Besides, the trend of branding will be even more intensifying and innovation will certainly serve as a significant approach to the improvement of competitiveness among catering enterprises. As public catering becomes a main current in today's catering business — an accurate market positioning and food dishes get to be more exquisite and diversified with health elements taken into top priority, brand power stands to be the recipe for winning the competition. Moreover, the strategy of enterprises development through culture is an irreversible trend in modern catering operation and management. Furthermore, the education and artistic cultivation serve as core competence of modern catering enterprises and the employed.
