Towards True Process Descriptions Interoperability

The article describes a part of our research in the area of (business) process modeling, analysis and execution. It describes the current state of process languages and standards. It concentrates on the process model interoperability and portability problems, caused because of huge number of process modeling standards, which often do not even target the same conceptual level of process modeling. It provides an idea how to bring together those standards, using process concepts mapping into Petri nets and incorporating the usage of process patterns. Transformation to strictly formal process languages has a potential to prove itself as a fair solution with the following advantages: the number of mappings among different process languages is reduced and the process model can be analyzed using proven Petri Net or general graph algorithms. Development of the approach is still in its early phase. Mapping rules to/from process patterns are neither strictly defined nor trivial, therefore, they will be the main focus of our future research

STUDENTSKA SAMOPROCJENA KOMPETENCIJA RAZVIJENIH TIJEKOM PREZENTACIJA SEMINARA NA ONLINE PROGRAMU

The purpose of this article is to present the results of students’ self-evaluations of their developed presentation competences during their seminar presentations as a part of both a human resource course and an organizational dynamic course in the online master program International Management. Video pedagogy employed in the courses was assessed and its effect on competency development was questioned. The main research question was which aspects of presentation competence the students develop while delivering, watching and discussing online presentations, according to their self-assessments. The methodology of self-assessment of the gained competences questioned the development course-embedded presentation competence in a virtual learning environment. A questionnaire was sent to all students attending the courses during two academic years. Students rated their acquired skills on the 7-point Likert scale. The results proved hypothesis that students had developed their online presentation competences and that they had become more self-confident. The course designers gained the feedback regarding the collaborative tool, course organization and original aim to develop presentation skills in the virtual classroom. Improvement of these exercises, meaning instruction, design, and feedback will be employed the following next year.Svrha ovog rada je prikazati rezultate samoevaluacije studenata, u kojoj su studenti evaluirali razvoj svojih prezentacijskih kompetencija na kolegijima ljudski resursi i organizacijska dinamika, održanim na online specijalističkom programu Međunarodni menadžment na DOBA Fakultetu. Procijenjena je video pedagogija tih kolegija i propitan njen utjecaj na razvoj kompetencija. Glavno istraživačko pitanje je koji vidovi prezentacijskih kompetencija studenti razvijaju prezentirajući, sudjelujući i diskutirajući tijekom online prezentiranja, a prema vlastitim procjenama. Metodom samoprocjene propituju su stečene prezentacijske kompetencije u virtualnom obrazovnom okruženju. Upitnik je bio poslan svim studentima koji su sudjelovali na navedenim kolegijima tijekom dvije akademske godine. Studenti su ocjenjivali svoje stečene vještine na 7 stupanjskoj Likertovoj skali. Rezultati su potvrdili hipotezu da su studenti stekli online prezentacijske kompetencije i povećali svoj samopouzdanje. Dizajneri obrazovnog sadržaja dobili su povratnu informaciju o suradničkom alatu, organizaciji kolegija i originalnom cilju da razviju prezentacijske vještine u virtualnoj učionici. Poboljšanje korištenih vježbi, konkretno uputa, dizajna i povratnih informacija, provest će se iduće akademske godine

A Comparative Analysis of Corn Drying in Stabil 3000 Dry Kiln Using Different Energy Sources

Agricultural entrepreneurship has been boosted by land concentration, organization of farms, and the establishment of new small centers for admission, processing, and storage. At the same time former large organizations failed, which diverted the process of handling agricultural products. The trend of small dry kilns and storage facilities from 1 to 5 t/h is growing. New customers, who do not have proper knowledge and criteria when choosing proper equipment, are usually offered dry kilns of foreign production. Trade representatives who sell dry kilns also lack the necessary specialist knowledge as it is the case with their customers. The research project considered STABIL 3000 dry kilns produced by “Seting“, Delnice and used for seed drying. The dry-kilns used natural gas and fuel oil. We determined incombustible carbohydrons as well as the presence of harmful substances belonging to polycyclic aromatic carbohydrons (PAHs) on the seeds after the drying process. For this purpose we used a device known as employed the EPA 550.1 and EPA 625 method

Frequency dependent effect of selective biphasic left vagus nerve stimulation on heart rate and arterial pressure

Activation of the parasympathetic pathway leads to negative chronotropic, dromotropic, and inotropic changes of heart function. The ability to selectively stimulate certain superficial compartments of peripheral nerves has been demonstrated previously. The aim of the present study was to find a clinically acceptable selective biphasic vagus nerve stimulation technique, which could allow gradual regulation of heart rate and systemic arterial pressure. In two patients, the left vagus nerve was stimulated with a combination of quasi-trapezoidal cathodic and rectangular anodic current pulses with different stimulation frequencies (10Hz, 20Hz, 30Hz) and increasing current. The heart rate and systemic arterial pressure decreased with increasing current at all different stimulation frequencies (p<0.05). The heart rate and arterial pressure response was more gradual with 10Hz compared to 20Hz/30Hz vagus nerve stimulation (p<0.05). In conclusion, selective vagus nerve stimulation, with a combination of quasi-trapezoidal cathodic and rectangular anodic current pulses at 10Hz, offers gradual heart rate and systolic arterial pressure control

Impact of Tipping on Workers’ Motivation: Comparison between the Hospitality and Gaming Industries in Slovenia

The main goal of the article is to explore the impact of various typesof tipping on the motivation of workers in the Slovenian hospitalityand gaming industry, and to develop a model – on the basis of thefindings – for distributing tips among workers in order to increasetheir motivation.The main finding of the reseach is that employees in the Sloveniancompanies with a regulated system of tip distribution tend to be bettermotivated and treat their guests better than their colleagues in unregulatedenvironments. On the other hand, employees in the hospitalityindustry are less motivated by tips than their colleagues in the gamingindustry, despite receiving individual tips directly.The underlying reason for this difference is that companies in the hospitalityindustry generally do not apply distribution methods for tips,and employees are directly entitled to each tip. Tips are received insmall (daily) amounts. Meanwhile, employees in the gaming industryreceive their tips together with their monthly salaries. Therefore, westate that the model and the process of tips distribution greatly influencethe motivation of the employees

Uticaj napojnice (bakšiša) na motivaciju radnika: poređenje zaposlenih u ugostiteljstu i industriji igara na sreću u Sloveniji

Osnovni cilj rada je da istraži uticaj različitih vrsta napojnica (bakšiša)na motivaciju radnika u slovenačkom hotelijerstvu i industrijiigara na sreću, i da razvije model - na osnovu nalaza istraživanja - zadistribuciju napojnice među radnicima kako bi se povećala njihovamotivacija.Glavni nalaz istraživanja je da zaposleni u slovenačkim preduzećimasa uređenim sistemom distribucije napojnice imaju tendenciju dabudu bolje motivisani i tretiraju svoje goste bolje od svojih kolega uneregulisanim sredinama. S druge strane, zaposleni u ugostiteljstvusu manje motivisani za napojnicu od svojih kolega u oblasti igara nasreću, iako im se individualne napojnice daju direktno.Osnovni razlog za ovu razliku je to što kompanije u ugostiteljstvuobično ne primenjuju metode distribucije napojnica, a zaposlenimaje dato direktno pravo na svaku napojnicu. Napojnice su primljene(dnevno) u malim iznosima. U međuvremenu, zaposleni u ovoj industrijiprimaju napojnice, zajedno sa svojim mesečnim platama. Zbogtoga, možemo reći da model i proces distribucije napojnica u velikojmeri utiče na motivaciju zaposlenih

Achieving Sustainable Development by Integrating It into the Business Process Management System

International audienc