186,395 research outputs found
Business analysis of the selected organization in the period 2015 – 2020
No full textPodjetje ohranja svoje delovanje, se razvija in uresničuje temeljni cilj, to je dobiček. Vsako podjetje želi biti hkrati uspešno in učinkovito. Namen diplomskega dela je prikazati analizo prihodkov, analizo odhodkov, analizo bilance stanja in analizo poslovnega izida. Poleg tega pa je namen prikazati tudi kazalnik proizvodnosti ali produktivnosti, kazalnik gospodarnosti ali ekonomičnosti, kazalnik donosnosti ali rentabilnosti in ostale finančno-računovodske kazalnike. Razlogi za pisanje so, da se ugotovi, kako posluje izbrani gostinski lokal in ali je uspešen in učinkovit v proučevanem obdobju.
V diplomskem delu sem prikazala analizo poslovanja gostinskega lokala Bistro Bela Griva, Neža Habjan, s. p. in na podlagi teh podatkov sem ugotovila, ali je gostinski lokal v proučevanem obdobju posloval uspešno in učinkovito. Opisala sem poslovni proces, prvine poslovnega procesa, analizo poslovanja, vrste analiz poslovanja, predmet, namen, cilje, orodja in metode analize poslovanja, pojma uspešnost in učinkovitost, kazalnike, bilanco stanja in izkaz poslovnega izida.
S pomočjo analize poslovanja sem ugotovila uspešnost in učinkovitost poslovanja izbranega gostinskega lokala v obdobju 2015 – 2020. Rezultati analize poslovanja prikazujejo uspešno in učinkovito poslovanje v obdobju 2015 – 2020. Izstopa le leto 2020, ki je poslovalo slabše, zaradi epidemije Covid-19.
Diplomsko delo je namenjeno zaposlenim v gostinskih lokalih in družbi. Rezultati omogočajo vpogled v delovanje gostinskega lokala. Analizo bi bilo uporabno nadaljevati, da bi se videle spremembe po epidemiji Covid-19.The company maintains its operations, develops and realizes the fundamental goal, which is profit. Every company wants to be effective and efficient at the same time. The purpose of the bachelor thesis is to present the analysis of revenues, the analysis of expenses, analysis of the balance sheet and the analysis of income statement. In addition, the purpose is to show a productivity indicator, economy indicator, profitibility indicator and other financial and accounting indicators. The reason of writing it is to find out how the selected restaurant is operating and whether it is effective and efficient in the study period.
In the bachelor thesis I presented the analysis of the operation of the restaurant Bistro Bela Griva, Neža Habjan, s. p. and on the basis of these data, I determined whether the restaurant operated effectively and efficiently during the study period. I described the business process, elements of the business, business analysis, types of business analysis, subject, purpose, goals, tools and methods of business analysis, the concept of effectiveness and efficieny, indicators, balance sheet and income statement.
With the help of business analysis, I determined the effectiveness and efficiency of the selected restaurant in the period 2015 – 2020. The results of business analysis show effective and efficient business in the period 2015 – 2020. Only the year 2020 stands out, which performed worse due to the Covid-19 epidemic.
The bachelor thesis is intended for employees in restaurants and for the society. The results provide an insight into the business operation of the selected restaurant. It would be useful to continue the analysis to see the changes after Covid-19 epidemic
Students of nursing and their awareness of celiac disease and dermatitis herpetiformis
No full textUvod: V zaključnem delu smo opisali celiakijo in herpetiformni dermatitis, diagnosticiranje in zdravljenje le-teh. Predstavili smo, kako pomembna je vloga medicinske sestre znotraj procesa zdravljenja. Opredelili smo pomembnost brezglutenske diete v skrbi za kakovostno življenje ljudi s celiakijo in herpetiformnim dermatitisom.
Metode: Uporabili smo kvantitativno metodologijo. V empiričnem delu smo uporabili anketni vprašalnik. S pomočjo anketnega vprašalnika smo pridobili podatke o sami osveščenosti študentov zdravstvene nege o celiakiji in herpetiformnem dermatitisu.
Rezultati: Raziskava je pokazala, da študentje zdravstvene nege niso zadovoljivo osveščeni. Na nekatera vprašanja so morda odgovorili zadovoljivo, na večino pa ne. Slabše so osveščeni na področju samih strokovnih definicij, kaj pravzaprav celiakija oziroma herpetiformni dermatitis sta, saj je 49 % anketirancev na to vprašanje odgovorilo napačno. Le 13 % je pravilno odgovorilo na vprašanje o sami razširjenosti obeh bolezni.
Razprava in sklep: Vloga medicinske sestre je pomembna pri obravnavi pacientov s celiakijo in herpetiformnim dermatitisom, zato je tudi pomembna osveščenost študentov zdravstvene nege na področju obravnave le-teh. Ključnega pomena je znanje zdravstvenih delavcev, ki so vsak dan v stiku s pacienti, saj so le-ti v prvi vrsti tisti, ki prepoznajo simptome celiakije in ki morajo to bolezen dobro poznati, da ne pride do kontaminacije z glutenom.Introduction: In the concluding part, we described celiac disease and herpetiform dermatitis, diagnosis and treatment of these two. We presented how important the role of the nurse is. We defined the importance of a gluten-free diet in caring for the quality of life of people with celiac disease and herpetiform dermatitis.
Methods: We used a quantitative methodology. In the empirical part, we used a survey questionnaire. With the help of a questionnaire, we obtained data on the awareness of nursing students about celiac disease and herpetiform dermatitis.
Results: Research has shown that nursing students are not satisfactorily aware. Some questions may have been answered satisfactorily, but most were not. However, they are less aware of the very professional definitions of what celiac disease or herpetiform dermatitis actually is, as 49% of respondents answered them incorrectly. Only 13% answered correctly about the prevalence of both diseases
Discussion and conclusion: The role of the nurse is important in the treatment of patients with celiac disease and herpetiform dermatitis, so the awareness of nursing students is also important. The knowledge of healthcare professionals who are in contact with patients on a daily basis is crucial, as they are primarily the ones who recognize the symptoms of celiac disease and who need to know the disease well to avoid this gluten contamination
Promotion of fermented foods as part of public nutrition in slovenian kindergardens
No full textPrehrana in način življenja pomembno vplivata na naše zdravje in počutje. Zdrava prehrana je še posebej pomembna za otroke in mladostnike, saj je odraščanje obdobje intenzivnega fiziološkega, psihosocialnega in kognitivnega razvoja posameznika. Fermentirana živila v prvi vrsti ohranjajo in zagotavljajo raznolikost prehrane, hkrati pa tudi blagodejno učinkujejo na zdravje, pospešujejo prebavni trakt, izboljšujejo imunski sistem in zmanjšujejo simptome intolerance na laktozo. Metode: Raziskava temelji na kvantitativni metodologiji, in sicer na analizi zbranih prosto dostopnih jedilnikov v javnih vrtcih podravske in primorske regije. Uporabili smo namensko vzorčenje. Rezultati: Obstajajo statistično pomembne razlike zastopanosti posameznih fermentiranih živil v jedilnikih glede na regije, in sicer pri jogurtu t = - 4,596 (p < 0,001), skuti t = 3,618 (p < 0,001), kefirju t = - 3,451 (p = 0,001) in kislem zelju t = 2,798 (p = 0,005). Obstajajo pa tudi statistično pomembne razlike med pojavnostjo posameznih fermentiranih živil glede na letni čas pri kislem zelju t = - 3,677 (p < 0,001) in kisli repi t = - 2,081 (p = 0,038). Razprava in sklep: Ugotovili smo, da so fermentirana živila zastopana v jedilnikih javnih vrtcev v regijah, kljub temu da ne obstajajo jasna navodila oziroma smernice NIJZ. Potrebno jih je uvrstiti v prehranske piramide, ter okrepiti promocijo le teh pri otrocih in mladostnikih.Diet and lifestyle have a significant impact on our health and well-being. A healthy diet is especially important for children and adolescents, as growing up is a period of intense physiological, psychosocial and cognitive development of the individual. In addition to maintaining and providing a varied diet, fermented foods have a beneficial effect on health, speed up the digestive tract, improve the immune system and reduce the symptoms of lactose intolerance.Methods: The research is based on a quantitative methodology, namely the analysis of collected freely available menus in public kindergartens in the Podravska and Primorska regions. Dedicated sampling was used.Results: There are statistically significant differences in the representation of individual fermented foods in the menus according to regions, namely yogurt t = - 4,596 (p < 0.001), cottage cheese t = 3.618 (p < 0.001), kefir t = - 3.451 (p = 0.001) and sourcrout t = 2,798 (p = 0.005). However, there are also statistically significant differences between the incidence of individual fermented foods according to the season in sourcrout t = - 3.677 (p < 0.001) and sourturnipt t = - 2.081 (p = 0.038).Discussion: Fermented foods are represented in the menus of public kindergartens in the regions, despite the fact that there are no clear instructions or guidelines of the NIJZ.Conclusion: It is necessary to include fermented foods in the food pyramids and guidelines for healthy eating, and to strengthen their promotion in children and adolescents
Impact of the quality of the working environment of nursing staff on the risk of burnout syndrome
No full textUvod: Zdravstvena nega spada med poklice, ki so v večji meri izpostavljeni obremenitvam ter imajo visoko stopnjo ogroženosti za sindrom izgorelosti. Obremenitve, kot so stres, težki in agresivni pacienti na delovnem mestu, postajajo vse intenzivnejše in pogosto vodijo v nekakovostno delovno življenje in posledično v proces izgorevanja. Namen zaključnega dela je ugotoviti, kako zaposleni v zdravstveni negi doživljajo delovno okolje ter v kolikšni meri kakovost delovnega okolja vpliva na tveganje za pojav sindroma izgorelosti.
Metode: Empirični del zaključnega dela temelji na kvantitativni metodologiji. Kot instrument za raziskovanje sta bila uporabljena anketna vprašalnika za oceno kakovosti delovnega okolja (WRQoL) in oceno stopnje izgorelosti (BAT). Raziskava je potekala med zaposlenimi v zdravstveni negi na sekundarni ravni v eni izmed slovenskih bolnišnic. Podatki so bili analizirani s pomočjo deskriptivne statistike z uporabo programa IBM SPSS Statistics 28.0.
Rezultati: Stopnja poklicne izgorelosti pri medicinskih sestrah se je v naši raziskavi izkazala za nizko, vendar so udeleženci navedli visoko stopnjo stresa na delovnem mestu. Kakovost delovnega okolja medicinskih sester je bila na zmerni ravni. Ugotovljeno je bilo, da obstaja statistično pomembna povezava med kakovostjo delovnega okolja in tveganjem za pojav sindroma izgorelosti (p < 0,001).
Razprava in zaključek: Nezadovoljstvo z delom vodi do večje stopnje nekakovostnega delovnega življenja in povečanega tveganja za nastanek pojava izgorelosti, kar posledično vpliva na kakovost zdravstvene nege. Rešitev k zmanjševanju izgorelosti zaposlenih v zdravstveni negi in k njeni prepoznavnosti vidimo v povečanju ozaveščanja o sindromu izgorelosti.Introduction: Nursing is one of the most stressful professions with a high risk of burnout. Pressures such as stress, difficult and aggressive patients in the workplace are becoming more and more intense and often lead to poor quality of working life and consequently to a burnout process.
Methods: The research instrument used in this study was the Work-Related Quality of the Working Environment Questionnaire (WRQoL) and the Burnout Assessment Questionnaire (BAT). The survey was conducted among nursing staff at the secondary level in one of the Slovenian hospitals. Data were analysed using descriptive statistics and hypotheses were tested using IBM SPSS Statistics 28.0.
Results: The level of occupational burnout among nurses in our study was found to be low, but participants reported high levels of workplace stress. Nurses\u27 quality of work life was at a moderate level. We found that there was a statistically significant association between the quality of the work environment and the risk of burnout (p<0,001).
Discussion and conclusion: Job dissatisfaction leads to higher levels of poor quality of working life and an increased risk of burnout, which in turn affects the quality of care. The solution to reducing burnout in nursing staff and making it more visible is to raise awareness of burnout syndrome
Author-wise bibliometric analysis based on entropy.
No full textAuthor-wise bibliometric analysis based on entropy.</p
Hautes Pressions : les Nouveaux Enjeux
No full textpour le champs 'auteurs', les Directeurs de publications apparaissent en premier puis le Directeur de collection.International audienceP. 11|Introduction / Camille Loupiac, Alain Prat, Yann Le Godec|P. 15|Dernier inventaire avant cessation d’activité / H. Cardon|P. 31|La biologie sous pression : de la molécule au procédé / Roger Fourme, Gérard Hamel, Camille Loupiac, Jean-Marie Perrier-Cornet, Serge Pin, Julien Roche|P. 57|Synthèse de nouveaux matériaux à propriétés remarquables sous conditions extrêmes / Yann Le Godec et Pierre Toulemonde|P. 87|Physique sous haute pression: résultats récents et perspectives / Alain Polian|P. 107|Les déchets sous pression: un traitement ou une valorisation possible ? / Laurent Gautron, Aurélie Karnis, Katerina Krausova, Renontial Mbegha Megner|P. 135|Dix ans de progrès en haute pression dans le domaine des sciences de l’univers / Tahar Hammouda, Yann Morizet, Paul Raterron|P. 177|La compression par ondes de choc : une autre façon d’aborder le comportement et la transformation des matériaux par la pression / Jean-Pierre Petitet et Thibaut de Resseguier|P. 197|Un peu d’histoire dans les laboratoires français sur les cellules à enclumes de diamant, de saphir et autres avec un soupçon de métrologie / J.C. Chervi
Hautes Pressions : les Nouveaux Enjeux
No full textpour le champs 'auteurs', les Directeurs de publications apparaissent en premier puis le Directeur de collection.International audienceP. 11|Introduction / Camille Loupiac, Alain Prat, Yann Le Godec|P. 15|Dernier inventaire avant cessation d’activité / H. Cardon|P. 31|La biologie sous pression : de la molécule au procédé / Roger Fourme, Gérard Hamel, Camille Loupiac, Jean-Marie Perrier-Cornet, Serge Pin, Julien Roche|P. 57|Synthèse de nouveaux matériaux à propriétés remarquables sous conditions extrêmes / Yann Le Godec et Pierre Toulemonde|P. 87|Physique sous haute pression: résultats récents et perspectives / Alain Polian|P. 107|Les déchets sous pression: un traitement ou une valorisation possible ? / Laurent Gautron, Aurélie Karnis, Katerina Krausova, Renontial Mbegha Megner|P. 135|Dix ans de progrès en haute pression dans le domaine des sciences de l’univers / Tahar Hammouda, Yann Morizet, Paul Raterron|P. 177|La compression par ondes de choc : une autre façon d’aborder le comportement et la transformation des matériaux par la pression / Jean-Pierre Petitet et Thibaut de Resseguier|P. 197|Un peu d’histoire dans les laboratoires français sur les cellules à enclumes de diamant, de saphir et autres avec un soupçon de métrologie / J.C. Chervi
Going Beyond Counting First Authors in Author Co-citation Analysis
No full textThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
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