How Can Learning & Development be Applied to Support Employees\u27 Changing Career Paths?

Employees change their career path for reasons such as passion, opportunities, and interests. Companies need to prepare to support this career transition in order to improve the efficiency of the organizations. One of the most effective ways to support this transition is through learning and development. This year\u27s Global Human Capital Trends survey shows that more than 85 percent of respondents cited learning as important or very important. Yet, more companies than ever report that they are unprepared to meet this challenge [1]. To close gaps between career transition needs and lack of preparation in organizations, HR professionals and learning specialists are being asked to offer better learning platforms and products that meet new expectations of employees for on-demand learning opportunities

Essential dimension of semisimple groups of type BB

We determine the essential dimension of an arbitrary semisimple group of type $B$ of the form $$G=\big(\operatorname{\mathbf{Spin}}(2n_{1}+1)\times\cdots \times \operatorname{\mathbf{Spin}}(2n_{m}+1)\big)/\boldsymbol{\mu}$$ over a field of characteristic $0$, for all $n_{1},\ldots, n_{m}\geq 7$, and a central subgroup $\boldsymbol{\mu}$ of $\operatorname{\mathbf{Spin}}(2n_{1}+1)\times\cdots \times \operatorname{\mathbf{Spin}}(2n_{m}+1)$ not containing the center of $\operatorname{\mathbf{Spin}}(2n_i+1)$ as a direct factor. We also find the essential dimension of $G$ for each of the following cases, where either $n_{i}=1$ for all $i$ or $m=2$, $n_{1}=1$, $2\leq n_{2}\leq 3$, $\boldsymbol{\mu}$ is the diagonal central subgroup for both cases

Enhancing Yogurt With Healthful Fiber From Oats

Adding about one-quarter teaspoon of a fiber-rich component of oats boosts the nutritional value of low-fat yogurt without noticeably affecting the taste or texture of this increasingly popular dairy food. Oat fiber is of interest to foodmakers and nutritionists alike. Studies with volunteers have shown that it can lower serum cholesterol, which may help improve heart health. Agricultural Research Service food technologist Mukti Singh, chemist Sanghoon Kim, and their colleagues experimented with adding fiber-containing oat beta-glucan to what’s known in the dairy industry as “low-fat yogurt mix.” It is made up of low-fat milk and a selection of common, safe-to-eat bacteria that ferment the milk. Best known bacteria include Lactobacillus acidophilus or various Bifidobacterium species. Singh’s intent was to see how much fiber she could add without altering key qualities of yogurt, including texture, viscosity, color, pH, and fermentation time

Why are hotel room prices different? Exploring spatially varying relationships between room price and hotel attributes

Despite abundant research on modeling hotel room prices, traditional hedonic pricing models (HPMs) have failed to consider spatial variations in the relationships among hotel room price and attribute variables. This study demonstrates the utility of a spatial HPM (s-HPM) using a geographically weighted regression analysis of 387 hotels in the Chicago area. Specifically, this study explored spatial variations in modeling hotel room prices and further identified spatial clustering patterns of relationships between room price and hotel attributes across market segments. The findings reveal that the s-HPM successfully identified spatially varying relationships between room price and hotel attributes, such as site attributes – size, age, class and service quality – and situation attributes – distances to airports, highways and tourist attractions – across the study area. This study contributes to a better understanding of local patterns of modeling room prices, ultimately providing guidelines for effective location-based hotel room pricing strategies