Organization of management as a element of organization structure

Danas svatko pripada većem broju raznih organizacija. Iako je pojam organizacije svima poznat, još uvijek ne postoji jedinstveno utvrđen njegov sadržaj. Razvile su se mnoge teorije, ali po svakoj teoriji organizacija se može tretirati kao smišljeno ljudsko djelovanje s namjerom da se ostvare zadani ciljevi i kao sustav međusobno povezanih pojedinaca. Najvažnijim karakteristikama svih organizacija smatraju se ljudi, određeni ciljevi i pravila ponašanja. Po H. Fayolu postoji četrnaest načela univerzalno primjenjivih za sve organizacije. Svaka organizacija ima svoj sustav veza i odnosa, odnosno svoju strukturu koja određuje pravila i obveze članovima te organizacije. Organizacijska struktura je sastavni i najvažniji dio svake organizacije. Može se reći da je ona ukupnost veza i odnosa između svih čimbenika proizvodnje kao i unutar svakog pojedinog čimbenika proizvodnje. Organizacijske strukture mogu se grupirati u dvije temeljne skupine, i to klasične i organske organizacijske strukture. Osim materijalnih resursa, ljudskih resursa, raščlanjivanja i grupiranja zadataka, te vremenskog redoslijeda poslova, jedan od elemenata organizacijske strukture je i organizacija upravljanja i menadžmenta. Upravljanje omogućuje funkcioniranje i život organizacije i upravljačke odluke su okvir za menadžment koji se smatra jednim od najvažnijih dijelova organizacijske strukture jer povezuje sve komponente organizacije, te pokreće sve ostale elemente. Postoji pet funkcija menadžmenta, a to su planiranje, organiziranje, upravljanje ljudskim potencijalima, vođenje i kontrola. Menadžment se grupira u tri osnovne kategorije i to vrhovni menadžment, menadžment srednje razine i menadžment prve razine. Što se tiče sustava menadžmenta, postoje klasični i moderni sustavi. Kraš d.d., prehrambena industrija poznata po svom širokom asortimanu čokolada, keksa i bombona, razvijala se kroz gotovo cijelo stoljeće i danas ima vodeću ulogu hrvatskog proizvođača konditorskih proizvoda. Dodijeljene su joj mnoge nagrade i priznanja zahvaljujući njenim visokokvalitetnim proizvodima. Karakterizira je funkcijska organizacijska struktura

Optimizacija postupka dobijanja mikrobne biomase i formulacije mikrobiološkog preparata sa potencijalnim biopesticidnim i fitostimulatornim dejstvom

Microbial fertilizers represent an alternative approach in agriculture that is supposed to replace agrochemicals that have a negative effect on the environment and human health. These formulations have the potential to stimulate plant growth, assimilate minerals from the soil and increase plant resistance to pathogens. Bacillus strain has numerous properties that make it suitable for incorporation into biofertilizers with the aim of stimulating plant growth and control the disease. Therefore, this doctoral dissertation aimed to optimize the production of B. subtilis NCIM 2063 biomass and to formulate the microbiological preparation with potential biopesticidal and phytostimulatory effects. First, the influence of process factors on bacterial growth was examined in shake-flasks. The highest biomass yield (6.2 g/L) was achieved in a medium with 10 g/L glucose and at an OTR value of 10 mol/m3h when the specific growth rate and generation time were 0.27 h-1 and 2.54 h, respectively. Such a result can be achieved in just 24 h. By applying the design of the experiments, the response surface methods, and the Deringer’s desirability function the growth conditions in shake-flasks were further optimized. Statistically significant models were proposed for each of the tested response values, which led to the definition of the conditions for achieving maximum viability and sporulation (T=33 °C, OTR=10 mol/m3h and glucose concentration 4.89 g/L). Under the given conditions, the maximum concentration of vegetative cells and spores is predicted to be 9.66 LOG (CFU/ml) and 9.19 LOG (CFU/ml), respectively. The process was scaled up to the bioreactor level by using the oxygen mass transfer coefficient as the main criteria. An empirical correlation for calculation of the mixing speed was defined and scale-up effect was monitored by parallel cultivation in a shake-flask and in a bioreactor under the same conditions. After 48 h of cultivation 9.51 ± 0.09 LOG (CFU/ml) of cells and 9.08 ± 0.06 LOG (CFU/ml) of spores were achieved in shake-flasks, while in the bioreactor the total number of cells was 9.66 ± 0.13 LOG (CFU ml), of which 9.11 ± 0.19 LOG (CFU/ml) spores. A microbiological powder preparation was formulated using spray drying method, and the response surface models were developed. In order to obtain a microbiological preparation of maximum viability and yield, and with a minimum amount of residual moisture, spray drying conditions were optimized by applying the Deringer function of desirability. As a unique solution with a combined desirability function D=0.874, the following was proposed: an inlet temperature of 130 °C, maltodextrin concentration of 50 g/L and a feed flow rate of 6.1 ml/min. There was a minimum deviation of experimental and software predicted values. Obtained microbiological preparation showed a high survival rate of encapsulated bacteria after storage at room temperature for 6 months and 1 year period. and pronounced antifungal and phytostimulatory effect

EXPERIMENTAL EVALUATION OF MACHINE LEARNING ALGORITHMS FOR FINGERPRINTING INDOOR LOCALIZATION

One of the most preferred range-free indoor localization methods is the location fingerprinting. In the fingerprinting localization phase machine learning algorithms have widespread usage in estimating positions of the target node. The real challenge in indoor localization systems is to find out the proper machine learning algorithm. In this paper, three different machine learning algorithms for training the fingerprint database were used. We analysed the localization accuracy depending on a fingerprint density and number of line-of-sight (LOS) anchors. Experiments confirmed that Gaussian processes algorithm is superior to all other machine learning algorithms. The results prove that the localization accuracy can be achieved with a sub-decimetre resolution under typical real-world conditions

Textile materials intended for sportswear

Aktivna sportska odjeća je odjeća određenih funkcija sa svrhom zadovoljavanja očekivanih svojstava i pružanje odgovarajuće pomoći sportašima u postizanju sportskih rezultata. Osim funkcionalnosti, važan aspekt sportske odjeće je i toplinsko fiziološka udobnost kod nošenja, posebno kada se sportske aktivnosti odvijaju u zahtjevnim temperaturnim uvjetima (kod visokih ili niskih temperatura) tijekom dugog vremenskog razdoblja. Pravilan izbor odjeće može značajno smanjiti dinamička i toplinska opterećenja sportaša. Razvoj tekstilne znanosti i tehnologije usmjeren je u istraživanja razvoja vlakana visokih i posebnih svojstava za razne primjene. Tako se mnogo ulaže u tehnološke inovacije tekstilnih materijala (od vlakana, pređa, plošnih i 3D tvorevina) što rezultira poboljšanim svojstvima sportske odjeće. Osim toga, mnogo se pažnje posvećuje dizajnu koji također doprinosi poboljšanju performansi sportske odjeće. Ovdje će se ukazati na postignuća u području razvoja sportske odjeće namijenjene profesionalnim sportašima. Razmatrani su čimbenici utjecaja na udobnost sportske odjeće, a posebna pozornost posvećena je inovacijama u području materijala s učinkom hlađenja.Active sportswear is clothing of certain functions with the aim of ensuring the expected properties of certain sports. An important aspect of sportswear is thermal physiological comfort, especially when sports activities take place in demanding atmospheric conditions (at high or low temperatures) over a long period of time. Proper selection of clothing can significantly reduce the dynamic and thermal loads of athletes. Innovations in textile science and technology is focused on research into the development of fibres of high and special properties for various applications. So, a lot of investment in technological innovations of textile materials from fibres, yarns to fabric and 3D textile structure which results in improved performance of sportswear. In addition, much attention is paid to design that also contributes to improving the performance of sportswear. Here, it will be pointed on significant achievements in the field of sportswear intended for professional athletes. Various aspects that affect the comfort of clothing, the impact of different types of fibres, yarns and innovative structures of textile fabrics intended for the production of sportswear are discussed. Also, special emphasis is given to innovations in the field of jerseys with cooling effect

Strefowa - strategies to reduce and manage food waste in Hungary

Food waste and the food wastage are nowadays a major problem mainly in the developed countries because of numerous environmental impacts such as exploitation of the croplands, surplus production, carbon-dioxide emissions, waste problems etc. Food waste also represents the economic problems: it has a financial loading, which is mainly at the population, who purchase products and later they generate the waste from that. In addition to the environmental and economic issues, there is also social problem: hundreds of thousands of people live in extreme poverty and hunger, not only in Europe. Within the STREFOWA project – which is supported by the European Union – the action has been undertaken in order to reduce the amount of food waste by implementing different innovative pilots in some countries of Central Europe. In Hungary, the main actor of the pilot is the retail sector, which has the possibility to affect the population to reduce the amount of the food waste, influencing them to change wrong habits and consider the possibility of food donation for needy people

Anesteziološke tehnike u jednodnevnoj kirurgiji za zahvate kod displazije vrata maternice – iskustva u KBC-u Sestre milosrdnice

Danas su anestezija i analgezija tako sigurne i učinkovite da se kirurški zahvati kod displazije vrata maternice mogu obavljati unutar jednodnevne kirurgije. Anesteziološke tehnike u jednodnevnoj kirurgiji povezane su sa značajno manje morbiditeta i mortaliteta. Do 2015. godine svi su se kirurški zahvati kod displazije vrata maternice u Kliničkom bolničkom centru Sestre milosrdnice u Zagrebu radili u općoj anesteziji, a prosječni boravak u bolnici trajao je duže od 30, a kraće od 72 sata. U Klinici za ženske bolesti i porodništvo proveli smo retrospektivno istraživanje u periodu od siječnja 2015. do prosinca 2019. godine, budući da su se od tada zahvati konizacije započeli izvoditi u lokalnoj anesteziji. Proučavali smo učestalost opće i regionalne anestezije u odnosu na vrstu konizacije, učestalost vrste anestezije u odnosu na dobnu skupinu i procjenu rizika bolesnica za anesteziju, te duljinu hospitalizacije u odnosu na vrstu kirurškog zahvata. U periodu od 2015. do 2019. godine zabilježen je stalni porast udjela lokalne anestezije u ukupnom broju elektrodijatermijski odstranjenih transformacijskih zona velikom petljom (engl. Large loop excision of the transformation zone) za 36,5% (49/104 zahvata 2015. u odnosu na 112/134 zahvata 2019.). Od listopada 2018., kada je uveden spinalni blok kao metoda anestezije za konizaciju hladnim nožem, do prosinca 2019. godine udio spinalnog bloka u ukupnom broju konizacija hladnim nožem porastao je za 17,3% (2/65 zahvata 2018. u odnosu na 11/54 zahvata 2019.). Istraživanje prikazuje analizu razlike pojavnosti anestezioloških tehnika ovisno o vrsti kirurškog zahvata, procjeni rizika i životnoj dobi bolesnica za anesteziju kod displazije vrata maternice te duljinu hospitalizacije u odnosu na vrstu konizacije

Agrotourism as a function of development of entrepreneurship in Vukovar Srijem County – current state and perspectives

Sukladno trendovima na domaćem i svjetskom turističkom tržištu, u Vukovarsko-srijemskoj županiji moguć je razvoj agroturizma. Glavni su aduti razvoja ove vrste turizma autohtona sela u županiji, domaća hrana, prikaz tradicionalnog života na selu, bogata ruralna arhitektura, flora i fauna te veliki broj obiteljskih poljoprivrednih domaćinstava. Iako je ovo još nerazvijen oblik turizma u ovoj županiji, uz određene smjernice razvoja, mogao bi postati jedan od važnih pokretača kvalitete života ruralnih područja. Razvoj agroturizma nije kompliciran poduzetnički pothvat i lagan je za realizaciju budući da ovakav oblik turizma nema potrebu za izgradnjom novih receptivnih kapaciteta, već se njegov razvoj temelji na iskorištavanju postojećih resursa u tradicionalno ambijentalnim kućama. Na taj način poljoprivrednici bi, osim dodatnih prihoda, postigli pluriaktivnost i bolji plasman svojih proizvoda. Agroturizmom je moguće stvaranje povoljne poduzetničke klime i prepoznatljivosti ove županije po svojim prirodnim, tradicionalnim, gastronomskim i kulturnim ljepotama.According to current trends on local and international tourist markets, there are possibilities for development of agrotourism in Vukovar-Srijem County. The main advantages for development of this type of tourism are indigenous villages in the County, local gastronomy, traditional way of life, rich rural architecture, flora and fauna, as well as numerous agricultural households. Although, this is still an underdeveloped form of tourism in the County, it could become an important driver of life quality in rural areas if certain development guidelines exist. The development of agrotourism is not complicated entrepreneurial venture, but it is easy to implement since this form of tourism does not require construction of new receptive capacities. Its development is based on use of existing resources in traditional ambiental houses. In this way, farmers would realize additional income, as well as achieve pluriactivity and better placement of their products. With agrotourism there is a possibility to create favorable entrepreneurship climate and recognition of this County for its natural, traditional, gastronomic and cultural atractions

Agritourism as a form of small business in the example of Baćulov dvor

Zbog suvremenog načina života i trendova na turističkom tržištu, turisti žele svoj odmor provesti na mjestu drugačijem od njihova boravišta i omogućiti si doživljaj. Agroturizam (turizam na seljačkom gospodarstvu) tradicionalnošću i ambijentalnošću prostora prezentira turistima način života u ruralnom području i omogućava im sudjelovanje u njemu. Kao takav, agroturizam pruža priliku i za samozapošljavanje te realizaciju poduzetničke inicijative adaptacijom, uređenjem i eksploatacijom seljačkog gospodarstva u turističke svrhe. Brojne su mogućnosti animacije turista agroturizmom: prezentacija života na selu i seoskih običaja, prezentacija gastronomije i starih zanata, ponuda viška proizvoda proizvedenih na gospodarstvu, branje voća i bilja, škola kuhanja, izrada suvenira, organizacija izleta itd. Baćulov dvor u Primoštenu Burnjem dobar je primjer realizacije poduzetničke inicijative agroturizmom. Same dvore čini skupina kamenih kućica prizemnica u čijem se središtu nalazi dvor. Baćulov dvor sadrži tradicionalne dalmatinske prostorije: „kužinu“ (prostoriju s ognjištem), „tineju“ (prostoriju za svečane prigode), konobu, spavaću sobu opremljenu radicionalnim namještajem, uljaru, gusternu za vodu i štalu. Svojom etno ponudom i organizacijom različitih radionica (berba maslina i smokava, radionica u kamenu, sudjelovanje u pripremi hrane, izrada tradicionalnih suvenira i krtola) nude turistima specifičnosti ovog kraja prikazom nekadašnjeg načina života i „primoštenskih užanci“.Due to modern lifestyle and tourism market trends, tourists want to spend their vacation somewhere different from their place of residence and to thoroughly enjoy it. Through traditional and beautiful surroundings, agritourism (the tourism of rural economies) depicts the life of rural areas, and even enables tourists to take part in it. As such, agritourism offers an opportunity for self-employment, as well as the realization of entrepreneurial initiative through adaptation, arrangement and exploitation of the rural economy for the purpose of tourism. There are numerous possibilities when it comes to animating tourists through agritourism: presenting the life in the countryside and the rural traditions, presenting gastronomy and old crafts, offering the surplus products produced on the farm, picking fruits and herbs, making souvenirs, a cooking school, excursions, etc. Baćulov dvor in Primošten Burnji is a good example of the realization of entrepreneurial initiative through agritourism. The estate includes a group of small one-storey stone houses with dvor (the main house) located in the centre. Baćulov dvor has traditional Dalmatian rooms: “kužina” (a kitchen; it is a room containing a fireplace), “tineja” (a room for special occasions), a cellar, a bedroom equipped with traditional furniture, an oil mill, a water tank and a barn. Its offer, along with various organized workshops (picking olives and figs, workshops in stone craft, participating in the preparation of food, making traditional souvenirs and krtolas (baskets), also provides the tourists specific qualities of this region by portraying the way of life in the past and “primoštenske užance” (Primošten revels)

Tribological behaviour of a356/sic nanocomposite

The paper presents tribological behaviour of aluminium nanocomposite A356/SiC produced by the compocasting process with mechanical alloying preprocessing (ball milling). Tribological tests were performed on tribometer with block-on-disc contact geometry under lubricated sliding conditions. Influence of amount of silicon carbide reinforcement (0, 0.2, 0.3 and 0.5 wt.%) on wear rate was investigated in the following testing conditions: sliding speed of 0.25 and 1.0 m/s, normal load of 40 N and 100 N and at sliding distance of 1000 m. Analysis of worn surface of nanocomposites was performed by using SEM equipped with EDS

Tribological behaviour of a356/sic nanocomposite

The paper presents tribological behaviour of aluminium nanocomposite A356/SiC produced by the compocasting process with mechanical alloying preprocessing (ball milling). Tribological tests were performed on tribometer with block-on-disc contact geometry under lubricated sliding conditions. Influence of amount of silicon carbide reinforcement (0, 0.2, 0.3 and 0.5 wt.%) on wear rate was investigated in the following testing conditions: sliding speed of 0.25 and 1.0 m/s, normal load of 40 N and 100 N and at sliding distance of 1000 m. Analysis of worn surface of nanocomposites was performed by using SEM equipped with EDS