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Management Practices:Shaping Employee Satisfaction and Commitment in Large German Companies

Management Studies 2024年第3期12卷 188-196页

作者： Lana Sosnovika turiba university RigaLatvia

The rapid evolution of the political,economic,and social landscape has generated increased interest in understanding the contextual application of management styles and behaviours toward *** this context,organizations must comprehend and assess employee satisfaction to enhance productivity and realize their strategic and economic ***,this study aims to investigate the prevailing and significant management behaviours toward employees in large German companies and their impact on employee satisfaction and job *** achieve the research objective,the study will employ a qualitative method to explore management behaviours toward *** were collected through interviews with randomly selected managers from different companies and *** study aims to uncover discrepancies or variations in employee expectations regarding management *** findings will provide a better understanding of the most prevalent and significant management behaviours toward employees in large German companies and their impact on employee satisfaction and job *** results will be valuable to management in adopting suitable leadership styles and improving employee satisfaction,leading to increased productivity and organizational *** research will contribute to the existing body of knowledge in the field of management and human resource management by providing insights into the impact of management behaviours on *** will also offer recommendations to management on how to enhance employee satisfaction and job commitment,leading to improved organizational *** conclusion,this study will investigate the prevailing management behaviours toward employees in large German companies and their impact on employee satisfaction and job commitment.

关键词： employee commitment employee expectations employee satisfaction management practices in large German companies leadership approaches organizational performance

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Intellectual Property： Access to Culture and Sustainable Competition

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Journal of Modern Accounting and Auditing 2013年第2期9卷 297-303页

作者： Ingrida Veiksa university turiba Riga Latvia

This paper deals with intellectual property protection problems in the information society, when it is so easy to access unauthorised content （to pirate）. Society does not care much about the damages of right owners. Internet is often considered as a ＂public place＂, and works on Internet are considered as ＂displayed in public places＂ from which a lawful restriction of rights is permitted. It promotes unfair competition and hinders the development of sustainable business. Lawful use of protected copyright content is a tool for ensuring equal and sustainable competition level among entrepreneurs. On Internet, there are many copyright-protected works available. Many members of society wish to get an access to these works, which means that a solution should be found. For private and non-commercial use, there should be reasonable limitations. Combating piracy on Intemet using enforcement tools alone does not yield results. Piracy should be placed in a frame accepted by a civilized society, and the society and authors should get the maximum benefits from it.

关键词： copyright information society competition piracy "culture access" fee

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Standard Recipes of Traditional Turkish and Latvian Meals： Similarities and Differences

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Journal of Tourism and Hospitality Management 2016年第2期4卷 87-101页

作者： Sukran Oktem Brigita Purina Baskent university Ankara Turkey turiba university Riga Latvia

One of the elements of attraction in tourism sector is food and beverage. International food habits consist of national food habits in tourism. Preparing standard recipes for traditional food is required in point of the sustainability of cultural food habits. Also, it is important in point of the tourism sector. Similar aspects of food from different cultures and differences can be an attraction factor. This paper explains the development of Turkish and Latvian cuisines through history. In this research, Turkish and Latvian traditional foods have been researched and standard recipes have been organized. As an example, Turkish and Latvian traditional foods have been compared with each other. This paper offers guidelines for developing traditional food recipes as gastronomic tourism product, which can be adapted throughout the region and can be an important element in sustainable tourism projects. In conclusion, some similarities and differences have been observed between them and have been evaluated in terms of the tourism product.

关键词： Turkish cuisine Latvian cuisine standard recipes

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