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Jack E. Edwards Paul Rosenfeld Marie D. Thomas Patricia J. Thomas Carol E. Newell 《Int J Intercult Relat》1994,18(4)
Researchers at the Navy Personnel Research and Development Center (NPRDC) have investigated issues related to gender, racial, and ethnic diversity for over two decades. Rosenfeld, M.D. Thomas, Edwards, P.J. Thomas, and E.D. Thomas (1991) provided a comprehensive review of NPRDC diversity research conducted between 1970 and 1990. This article examines NPRDC diversity research conducted during the past 5 years and identifies future research issues. The present review is divided into four major topic areas and a final section of conclusions and future directions. The first section describes the Navywide and unit-specific programs to assess equal opportunity climate and sexual harassment. The second section summarizes research pertaining to issues raised by women's changing roles and their increased participation in the Navy. In the third section, the findings of Navy discipline studies shed light on the issue of higher disciplinary rates among minority personnel. Research on Hispanics is reviewed in the fourth section. Finally, in the Discussion and Conclusions section, potential future research emphases are identified. 相似文献
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The economic exploitation of the visual artist 总被引:1,自引:1,他引:0
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Jack A. Neal Jr Cheryl A. Murphy Philip G. Crandall Corliss A. O’Bryan Elizabeth Keifer Steven C. Ricke 《Journal of Food Science Education》2011,10(1):9-12
Abstract: The objective of this study was to provide the person in charge and food safety instructors an assessment tool to help characterize, identify strengths and weaknesses, determine the completeness of the knowledge gained by the employee, and evaluate the level of content presentation and usability of current retail food safety training platforms. An existing evaluation tool was modified to assess online food safety training programs that contained 5 areas of emphasis: content and instruction, learners, job transfer, design and packaging, and operation. Participation included watching 3 food safety training modules and afterwards evaluate what degree the module content met objectives. More than 85% of the participants responded positively to the scale‐based items of the course evaluation. Items addressing the content and instruction received positive responses. The assessment tool helped panelists to objectively evaluate an online food safety training program that provided numeric data for a valid comparison. 相似文献