Ãîäèøåí àëìàíàõ "Íàó÷íè èçñëåäâàíèÿ íà äîêòîðàíòè"

Îùå ñòàòèè îò òîçè áðîé

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  ÊÐÈÒÈ×ÅÍ ÀÍÀËÈÇ ÍÀ ÏÐÎÁËÅÌÈÒÅ Â ÁÎËÍÈ×ÍÈß ÑÅÊÒÎÐ

  Ìèñèÿòà íà áîëíè÷íèòå çàâåäåíèÿ å äà ïðåäëàãàò è ïðåäîñòàâÿò äîñòúïíà, âèñîêîêà÷åñòâåíà è âèñîêîêâàëèôèöèðàíà ìåäèöèíñêà ïîìîù. Òÿ òðÿáâà äà áúäå â îáõâàò, êà÷åñòâî è îáåì, êîèòî ñëåäâà äà çàäîâîëÿâàò ïîòðåáíîñòèòå îò áîëíè÷íà ïîìîù è âèñîêîñïåöèàëèçèðàíè äåéíîñòè è èçñëåäâàíèÿ íà íàñåëåíèåòî. Ñúùåâðåìåííî òÿ òðÿáâà äà áúäå íàñî÷åíà è êúì ... Ìèñèÿòà íà áîëíè÷íèòå çàâåäåíèÿ å äà ïðåäëàãàò è ïðåäîñòàâÿò äîñòúïíà, âèñîêîêà÷åñòâåíà è âèñîêîêâàëèôèöèðàíà ìåäèöèíñêà ïîìîù. Òÿ òðÿáâà äà áúäå â îáõâàò, êà÷åñòâî è îáåì, êîèòî ñëåäâà äà çàäîâîëÿâàò ïîòðåáíîñòèòå îò áîëíè÷íà ïîìîù è âèñîêîñïåöèàëèçèðàíè äåéíîñòè è èçñëåäâàíèÿ íà íàñåëåíèåòî. Ñúùåâðåìåííî òÿ òðÿáâà äà áúäå íàñî÷åíà è êúì âúçñòàíîâÿâàíå è óêðåïâàíå íà çäðàâåòî íà íàñåëåíèåòî, êúì ñíèæàâàíå íà ñìúðòíîñòòà è ïîâèøàâàíå êà÷åñòâî-òî íà æèâîò íà íàñåëåíèåòî íà Áúëãàðèÿ. Äàííèòå çà ðàçõîäèòå çà áîëíè÷íà ìåäèöèíñêà ïîìîù ñî÷àò, ÷å íà ïðàêòèêà òå ïðåäñòàâëÿâàò ïîëîâèíàòà îò âñè÷êè ðàçõîäè çà çäðàâíîîñèãóðèòåëíè ïëàùàíèÿ. Âñå îùå íå ñà âúâåäåíè îáà÷å ñúâðåìåííèòå ïîêàçàòåëè çà èçìåðâàíå åôåêòèâíîñòòà íà çäðàâíèòå äåéíîñòè, êîèòî îò÷èòàò êàêòî èçâúðøåíèòå ðàçõîäè, òàêà è ïîëó÷åíèòå ïîëçè çà ïàöèåíòèòå. Òîâà ïðåäñòàâëÿâà è îñíîâíèÿò ïðîáëåì â óïðàâëåíèåòî íà çäðàâíîîñèãóðèòåëíàòà ñèñòåìà â íàøàòà ñòðàíà, à ñàìàòà áîëíè÷íà ïîìîù ãåíåðèðà ìíîãîáðîéíè ïðîáëåìè, êîèòî íåïðåêúñíàòî ñå çàäúëáî÷àâàò.

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  BUTCHERS SCHEDULING MODEL EXAMINATION BY TIME STUDY OBSERVATIONS

  The study examines the workforce management and the scheduling model in the meat department of the grocery retail company to evaluate an opportunity to increase efficiency. The work structure of the butchers has been observed and according to the time study guideline based on work structures, twelve-time studies conducted in different stores to ... The study examines the workforce management and the scheduling model in the meat department of the grocery retail company to evaluate an opportunity to increase efficiency. The work structure of the butchers has been observed and according to the time study guideline based on work structures, twelve-time studies conducted in different stores to evaluate the current working methodologies. New scheduling approach created according to sales correlation, seniority of the employee and empirical data obtained from the time studies. Before and after analysis have been conducted based on the scheduling approaches. Thus, new approach leveraged the company sales by 7 % increase.

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  BRAND TRUST AS A SOURCE OF BRAND EQUITY

  The theoretical and empirical lack of support for including brand trust in the model of brand equity and the brand-customer relationship paradigm require further investigation of the links between the two terms. For the purposes of the current research, six proposals for operationalisation of brand trust are discussed. A novel classification of ... The theoretical and empirical lack of support for including brand trust in the model of brand equity and the brand-customer relationship paradigm require further investigation of the links between the two terms. For the purposes of the current research, six proposals for operationalisation of brand trust are discussed. A novel classification of its dimensions, namely: consistency, honesty, and concern, and a hypothetical model of brand equity including brand are proposed.