Motivação de equipes em unidades de informação

This article, through the revision of literature in the areas of Information Science and Administration, sought to rescue the theoretical yardstick about leadership, motivation, team works, competences, abilities and attitudes of leader. Beyond that was elaborated an exploratory study with directors/managers of university libraries. From the analysis of literature selected and the exploratory research, infers that the leader which works in units of information can develop some actions that are going to motivate the team, to which leads, as by example: implant participatory programs; establish challenging goals; encourage works in group; promote turnaround of post and functions; create results disclosure systems; stimulate the creativity; promote a good environment at work; promote education and training individual/group; defined clearly the responsibilities; delegate authority consciously, charge results; and others possibilities. In this manner, understands that leader that works in units of information is going to know the factors that enable the motivation of the team. For so much, it is necessary observe the aspirations of his collaborators and verify if organization has been capable of satisfy them. In that sense, falls to the informational professional qualify itself for perform that function.

Gestão de portfólio de produtos em empresas de base tecnológica: um estudo multicasos

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Comunicação pública, cidadania e internet: a popularização da ciência nos portais eletrônicos de governo

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Concepções de professores sobre gestão escolar

This study examined the newly graduated in pedagogy teachers' perceptions of current school administration concepts and practices. It is an exploratory research study with questionnaire using Likert scale closed-ended questions. The results indicate an emphasis on the official view of the school administration and the sharing of responsibilities as a democratic basis. It is concluded that the respondents have basic perceptions, little criticism on the school administration, reproducing, often a government and media discourse on the subject.

Fertilizantes e sistemas de irrigação: emissões de gases de efeito estufa no cultivo do milho

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

As relações entre capacitação de pessoas e operação de tecnologias agrícolas em empresas do setor sucroenergético

Pós-graduação em Agronegócio e Desenvolvimento - Tupã

O modelo de excelência de gestão do prêmio nacional da qualidade - PNQ: análise da evolução dos critérios de excelência

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Comunicação midiática nas (arqui)dioceses do Brasil: possibilidades para ser igreja virtual

Pós-graduação em Comunicação - FAAC

Fatores facilitadores e inibidores no uso das comunidades de prática: um estudo de caso em uma empresa alemã

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Sustentabilidade ambiental das universidades: avaliação de seis universidades sediadas no Estado de São Paulo à partir da análise das informações em seus websites

Pós-graduação em Engenharia de Produção - FEB

A imagem de César e Augusto: representações do ideal de princeps em Suetônio

Pós-graduação em História - FCLAS

A questão ambiental do resíduo/lixo em Ribeirão Preto (SP)

Pós-graduação em Geografia - IGCE

O apoiador caipira: o desafio/arte de articular redes regionais de saúde a partir de territórios/desejos singulares

Pós-graduação em Psicologia - FCLAS

Um estudo sobre a certificação ISO 9001 no Brasil: mapeamento de motivações, benefícios e dificuldades

This work aims to identify the main motivations and difficulties faced by Brazilian companies to obtain ISO 9001 certification. The key quality management practices that provide support to this certification and the relationship with other types of systems, such as ISO 14001 (Environmental Management) and OHSAS 18001 (Occupational Health and Safety Management System), were also investigated. A survey research was conducted with 191 companies. The main motivations for implementing ISO 9001 are the following: internal organization improvement, production efficiency increase, and brand reliability improvement. Employee resistance was the greatest challenge found during the implementation process. On the other hand, the main benefits identified were: quality processes improvement and increased employee awareness of quality. The results reveal that the most common quality programs and tools used are: 5S, brainstorming, and Ishikawa diagram, while the least common are SERVQUAL and QFD.

Avaliação dos resíduos sólidos gerados no Restaurante Universitário da UNESP de Rio Claro: uma análise do potencial de compostagem

A consequence of population growth is the increased generation of solid waste, which requires environmentally and economically viable suitable disposal sites. The scarcity of such sites makes necessary to adopt non-generation measures, reduction, reuse , recycling and treatment of solid waste before final disposal of waste. This paper presents the quantification and qualification of organic waste generated in each sector of the University Restaurant (UR) , by proposing indicators of waste generation per meal (index of waste) . Then, from the characterization of the waste management practices adopted internally, evaluates the potential deployment of the composting process for organic waste, with signaling for opportunities to improve waste management. The diagnosis of waste generation was made based on data collected during the period of 10 days. The waste were classified into 3 groups (organic, recyclable and waste) in each sector of the restaurant ( pre preparation , kitchen and tray return) . The results reveal that 33 % of the waste generated in the UR currently has the potential to be composted in a suitable place on campus. Every meal served generat approximately 124g of waste, of which 35g are organic waste of the pre preparation sector, 49g are remnants of food in the tray’s return and 40g are other kinds of waste, including recyclable and non recyclable. You can still get a higher percentage of compostable if the trays pre-wash is not performed with detergent and water. To minimize the generation of waste trays can be replaced by plates and skimmers and ladles can be replaced by smaller ones. The food exposed in the counter but not consumed, can be distributed to students after the restaurant is closed so this material would not be disposed in the garbage