勒温认为,在组织变革中,人的变革是最 重要的,组织要实施变革,首先改变成员 的态度。组织成员态度发展的一般过程, 反映着组织变革的基本过程,进而他提出 组织变革的三步:解冻、改变、重新冻结

在粉碎的或原状松散的土中掺入一定量的无机结合料(包括水泥、石灰或工 业废渣等)和水,经拌和得到的混合料在压实与养生后,其抗压强度符合规定要 求的材料称为无机结合料稳定材料,以此修筑的路面称为无机结合料稳定路面。 无机结合料稳定路面具有稳定性好、抗冻性能强、结构本身自成板体等特点, 但其耐磨性差,因此广泛用于修筑路面结构的基层和底基层

Preface During the last 40 years, consumer choice has been trans velopment in the production, distribution and retailing of food improvements in the design and equipment of the domestic kitchen have facilitated a major change in our lifestyle. Perhaps the most striking development is the marketing of a wide and

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Chapter 8 Mr robert d. Heap mBe Dr Roy b idge Refrigeration Technology Campden Chorleywood Food Research market Road Association

Organisations looking to develop their business operations through the current volatile economic climates need to establish clear objectives as to how the various elements of the business need to perform to ensure continuing growth and viability. In order to achieve these objectives it is further imperative to have mechanisms in place to monitor performance and also to provide a process by which change can be implemented in those areas of activity which need strengthening. Total Quality

The primary concern of chilled food manufacturers is to produce a product that is both wholesome, i.e. it has all the fresh, quality attributes associated with a chilled food, and safe, i.e. free from pathogenic microorganisms and chemical and foreign body contamination. This is particularly important in this product ector as, due to the nature and method of production, many chilled foods are classified as high-risk products

Many different ingredients and raw materials are processed to make chilled foods. At harvest or slaughter these materials may have a wide range of microbes in or on them. Some of them carry the micro-organisms that cause their eventual spoilage(e.g. bacilli or Lactic acid bacteria) whilst others pick them up during harvesting or processing

As the chilled foods market has expanded and become more competitive, so have the demands for diversity, quality and longer shelf-life. Meeting these demands in a responsible, safe and cost-effective manner requires the application of an understanding of the factors that affect product safety and quality. Many problems can be avoided by applying this knowledge to a formalised HACCP approach to identify critical control points relating to quality

Chilled foods represent a large and rapidly developing market with an extremely wide range of food types. Traditionally these were simple meat, poultry, fish and dairy products but recent trends have moved towards a greater variety and more complex products (Stringer and Dennis 2000). As more innovative products are produced, the variety of ingredients have also increased. Many of these ingredients are sourced around the world and relatively little may be known about their