Implementation of Decision Support System for Determination of Employee Contract Extension Method Using SAW

Effect of rapid technological developments have contributed so as to provide an opportunity to study and analyze a problem. In the company of PT. Cipta Mandiri Agung Jaya, employee contract renewal process is done in less efficient. In general, the process of employee contract extension is carried out by way of division form a contract extension, has not made an assessment atupun evaluation of each employee. Through employee contract renewal process conducted so far gives a great influence to the advancement of the company. On this occasion, in view of the managerial aspects of the formulation of the problem is how to implement the SAW method in the determination of employee contract extension. How to implement a decision support system in the determination of contract extensions employees at PT. Court Of Human Self Jaya, how to design decision support systems in the SAW method using the employee contract extension programming language VB 2010 and the Microsoft Access database. The purpose was to analyze the issue formulation SAW method in the determination of employee contract extension, implementing a decision support system in the determination of contract extensions employees at PT. Court Of Human Self Jaya, pendukunng system design decisions in the SAW method using the employee contract extension programming language VB 2010 and the Microsoft Access database.

Insight into food handlers’ perceived barriers and motivators to perform food temperature control practices in Malaysian public schools

This study was conducted to identify the current temperature control practices and determine the perceived barriers and motivators of school food handlers during cooking and holding process. A total of seven focus group discussions (FGD) were carried out with 64 food handlers using purposive sampling method from selected school canteens in Klang Valley, Malaysia. Audio-recordings were transcribed into verbatim, and data were analyzed using Atlas.ti software. Data-driven coding was done and independently coded by a second researcher to obtain intercoder reliability. Findings reveal that the participants do not use thermometer during cooking. Hot holding equipment (i.e., bain-marie) were not commonly used for students’ food. For the perceived barriers of thermometer use during cooking, time constraint was the most frequently mentioned barrier reported. Other barriers identified were inadequate knowledge, no thermometer, not a requirement, and inconvenience. The perceived barriers for using hot holding equipment were inadequate resources and uncertainty of business contract renewal. On the other hand, motivators to perform overall temperature control practices were determined: 1) law and enforcement, 2) customer satisfaction, 3) resources, 4) intrinsic motivation, and 5) knowledge and training. Findings from this study can be applied in food safety intervention programs to increase food handlers' compliance with proper temperature control practices.

Feature Suites Company Limited: The Management Contract of Manor Inn

Feature Suites Co. Ltd. (Feature Suites), a hospitality and restaurant business, had hired Agate Hospitality Group (Agate) in 1987 to manage the operations of its Manor Inn under Agate’s Modish hotel brand. The management contract between Feature Suites and Agate would end on 31 January 2018 and the ongoing 10 months of negotiations for contract renewal needed to come to a close. The two parties had different views on the level of the operator guarantees in return of the proposed maintenance budget of THB250 million. Feature Suites needed to decide whether to renew the existing contract or to pursue another alternative to manage its Manor Inn hotel operations.