The Experts below are selected from a list of 25218 Experts worldwide ranked by ideXlab platform

Ray C Smith - One of the best experts on this subject based on the ideXlab platform.

  • virginia Craftsmen inc
    Social Science Research Network, 2009
    Co-Authors: James Sowers, Ray C Smith
    Abstract:

    This case is intended to help students understand the complexities in selling or attempting to turn around an unprofitable business. The case discusses the following issues: (1) valuing a private company that has lost money for several years and has few tangible assets, (2) controlling costs and developing pricing strategies, and (3) key factors necessary to turn around a cash-poor private company.

Djajati Sri - One of the best experts on this subject based on the ideXlab platform.

  • PELATIHAN DIVERSIFIKASI OLAHAN TEMPE PADA PENGRAJIN TEMPE DI DESA PAREREJO KECAMATAN PURWODADI KABUPATEN PASURUSAN
    Journal of Science and Social Development, 2020
    Co-Authors: Priyanto, Anugerah Dany, Djajati Sri
    Abstract:

    One of the tempeh Craftsmen villages is Parerejo, Purwodadi Subdistrict, Pasuruan Regency. A total of 107 work and depend on their income as tempeh producers in that area. Thus far, most of the Craftsmen only sold it in the form of fresh tempeh. Only view people are using tempeh as tempeh chips. Consequenetly, the tempeh are not sold on a day that is wasted due to the shelf life is not long enough. The introducing of implementers was carried out slowly and kinship before the main program was carried out. This program used fresh tempeh which was adjusted to the implementation of food technology knowledge. This was conducted by processing fresh tempeh into three types of diversified tempeh products such as mendoan tempeh, tempeh balls, and tempeh rolade. In this service program, communicative language was used to accompany knowledge transfer about tempeh processing to the tempe Craftsmen community. This program was conducted to intend that the given information can be accepted by the community, so that this community service program get a positive response. After conducting counseling and training to the tempeh Craftsmen community, some of enthusiastic were got from Craftsmen when they did the activities. Most of the Craftsmen did not yet know the diversification of processed tempeh products that were delivered by the team. As a result of this service program, it can be concluded that these activities were very beneficial for the tempeh Craftsmen community in Parerejo Village and they hope that the service activities with more various materials

  • PENERAPAN TEKNOLOGI TEPAT GUNA PADA PENGOLAHAN SARI DAN ES PUTER TEMPE DI KAMPUNG TEMPE DESA PAREREJO KECAMATAN PURWODADI KABUPATEN PASURUSAN
    Journal of Science and Social Development, 2019
    Co-Authors: Priyanto, Anugerah Dany, Djajati Sri
    Abstract:

    Parerejo Village, Purwodadi Subdistrict, Pasuruan Regency, which is famous for its tempeh village because most of patriarch work as tempeh Craftsmen. The majority of tempe Craftsmen sell their product only fresh tempeh and the minority processing the tempeh into chips and nuggets. This has an impact on the disposal of unsold tempeh due to its short shelf life. The program has the targets community were the wives of tempeh Craftsmen with the aim of helping their husbands. This program applies appropriate technology from the science of food technology to processing fresh tempeh. Fresh tempeh products were processed into two types of diversification, namely tempeh juice and es puter. The training was carried out using the verbal language of the local community with the aim were easily delivered of knowledge and can be accepted by the community. Socialization and training can also be carried out well that can be known by looking at the community's response with enthusiasm and the sustainability of the program which will be carried out continuously in a coordinated manner by the chairman of the tempeh Craftsmen community. The results of this program can be concluded that community service to tempeh Craftsmen is very useful and the community hopes that the product can continue until it is ready for production and commercial in the market

Frank C Harris - One of the best experts on this subject based on the ideXlab platform.

  • factors influencing Craftsmen s productivity in indonesia
    International Journal of Project Management, 1997
    Co-Authors: Peter F Kaming, Paul Olomolaiye, Gary David Holt, Frank C Harris
    Abstract:

    Abstract Poor productivity of construction Craftsmen is one of the most daunting human resource problems in developing countries. This paper reports an investigation of the problems influencing Craftsmen's productivity on 27 medium and high-rise building sites surveyed in Indonesia. Three main groups of Craftsmen (93 bricklayers, 81 carpenters and 69 steel fixers) some 243 workers in total, participated in a comprehensive structured survey of production problems conducted over a 4-month period. The study instruments included Craftsmen questionnaires and an activity sampling survey. Findings show that Craftsmen in Indonesia spend on average 75% of their time working productively. Five specific productivity problems are identified, i.e. lack of materials, rework, absenteeism, lack of equipment and tools and gang interference. These Indonesian construction productivity problems are also compared with those identified from Nigeria, the UK and the USA.

James Sowers - One of the best experts on this subject based on the ideXlab platform.

  • virginia Craftsmen inc
    Social Science Research Network, 2009
    Co-Authors: James Sowers, Ray C Smith
    Abstract:

    This case is intended to help students understand the complexities in selling or attempting to turn around an unprofitable business. The case discusses the following issues: (1) valuing a private company that has lost money for several years and has few tangible assets, (2) controlling costs and developing pricing strategies, and (3) key factors necessary to turn around a cash-poor private company.

Priyanto, Anugerah Dany - One of the best experts on this subject based on the ideXlab platform.

  • PELATIHAN DIVERSIFIKASI OLAHAN TEMPE PADA PENGRAJIN TEMPE DI DESA PAREREJO KECAMATAN PURWODADI KABUPATEN PASURUSAN
    Journal of Science and Social Development, 2020
    Co-Authors: Priyanto, Anugerah Dany, Djajati Sri
    Abstract:

    One of the tempeh Craftsmen villages is Parerejo, Purwodadi Subdistrict, Pasuruan Regency. A total of 107 work and depend on their income as tempeh producers in that area. Thus far, most of the Craftsmen only sold it in the form of fresh tempeh. Only view people are using tempeh as tempeh chips. Consequenetly, the tempeh are not sold on a day that is wasted due to the shelf life is not long enough. The introducing of implementers was carried out slowly and kinship before the main program was carried out. This program used fresh tempeh which was adjusted to the implementation of food technology knowledge. This was conducted by processing fresh tempeh into three types of diversified tempeh products such as mendoan tempeh, tempeh balls, and tempeh rolade. In this service program, communicative language was used to accompany knowledge transfer about tempeh processing to the tempe Craftsmen community. This program was conducted to intend that the given information can be accepted by the community, so that this community service program get a positive response. After conducting counseling and training to the tempeh Craftsmen community, some of enthusiastic were got from Craftsmen when they did the activities. Most of the Craftsmen did not yet know the diversification of processed tempeh products that were delivered by the team. As a result of this service program, it can be concluded that these activities were very beneficial for the tempeh Craftsmen community in Parerejo Village and they hope that the service activities with more various materials

  • PENERAPAN TEKNOLOGI TEPAT GUNA PADA PENGOLAHAN SARI DAN ES PUTER TEMPE DI KAMPUNG TEMPE DESA PAREREJO KECAMATAN PURWODADI KABUPATEN PASURUSAN
    Journal of Science and Social Development, 2019
    Co-Authors: Priyanto, Anugerah Dany, Djajati Sri
    Abstract:

    Parerejo Village, Purwodadi Subdistrict, Pasuruan Regency, which is famous for its tempeh village because most of patriarch work as tempeh Craftsmen. The majority of tempe Craftsmen sell their product only fresh tempeh and the minority processing the tempeh into chips and nuggets. This has an impact on the disposal of unsold tempeh due to its short shelf life. The program has the targets community were the wives of tempeh Craftsmen with the aim of helping their husbands. This program applies appropriate technology from the science of food technology to processing fresh tempeh. Fresh tempeh products were processed into two types of diversification, namely tempeh juice and es puter. The training was carried out using the verbal language of the local community with the aim were easily delivered of knowledge and can be accepted by the community. Socialization and training can also be carried out well that can be known by looking at the community's response with enthusiasm and the sustainability of the program which will be carried out continuously in a coordinated manner by the chairman of the tempeh Craftsmen community. The results of this program can be concluded that community service to tempeh Craftsmen is very useful and the community hopes that the product can continue until it is ready for production and commercial in the market