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INFLUENCE OF WORKPLACE TECHNOLOGY ON SELECTED WORK VARIABLES IN NESTLESOCIETEANONYME AND NIGERIA BREWERY PLC., LAGOS, NIGERIA
Published 2023-01-09Subjects: “…food and beverage industry…”
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Pattern of Use of Water Beverage of Hibiscus sabdariffa Linn in a University Community in Southwest Nigeria.
Published 2017Subjects: “…Beverage…”
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WORK REORGANISATION AND DECENT WORK IN THE FOOD AND BEVERAGE INDUSTRY IN LAGOS STATE, NIGERIA
Published 2017-02Subjects: “…Food and Beverage Industry…”
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Page will reload when a filter is selected or excluded.- Agriculture & Life Systems 39 results 39
- Agriculture & Life Systems — Food Systems 39 results 39
- Beverages 39 results 39
- Background:Water beverages of Hibiscus sabdariffa is widely consumed in many parts of the world. Objective: Its pattern of use in a University community in southwest Nigeria was studied. Methods: A questionnaire-guided survey was conducted among randomly selected staff (398) and students (910) of University of Ibadan on the use of water beverage of Hibiscus sabdariffa (WBHS). The questionnaire garnered information on pattern of use, side effects experienced, and drugs coadministered with WBHS. Descriptive statistics, Chi-square, and Fisher's Exact Probability tests were used to describe the association between categories of participants and indications for using and side effects experienced with WHBS. Results: Most (96.9%) respondents who had used WBHS, used it as a relaxant 382(29.2%), as an antihypertensive 318(24.3%), for weight reduction 140(10.7%), infertility 127(9.7%), to cure liver disease 87(6.7%), and for the management of diabetes 151(11.5%). Side effects experienced with its use were; diarrhea 69(5.3), dizziness 44(3.4%), insomnia 27 (2.1%), decreased libido 24(1.8%), blurred vision 16(1.2%),and headache 19(1.5%).Some of the participants 164(12.5%) coadministered WBHS with their medications such as antibiotics 51(3.9%), antihypertensives 24(1.8%), antipsychotic 18(1.4%), antilipidemic drugs 16(1.2%), and antiretroviral drugs 11(0.8%). Out of those who coadministered WBHS with their medications, 93(7.1%) were on chronic medications. Conclusion: Water beverage of Hibiscus sabdariffa is used to treat diverse diseases with attendant side effects and is sometimes coadministered with medications for chronic diseases. This may predispose users to herb-drug interactions. Thus there is a need to investigate some of the drugs co-administered with the beverage for possible herb-drug interaction. 1 results 1
- Beverage 1 results 1
- Casualisation 1 results 1
- Decent Work (DW) is productive work in which workers’ rights, adequate income and social protection are guaranteed. However, competition and diversity in labour market affects DW. Previous studies concentrated on decent work deficits, but few focused on the effects of work reorganisation on DW. This study, therefore, investigated the influence of work reorganisation on decent work in the Food and Beverage industry in Lagos State, Nigeria. Neo-liberal and Social Action theories provided the framework. Research design was cross-sectional survey. Multi-stage sampling procedure was employed to select the respondents. Four organisations were purposively selected: Nigerian Bottling Company and Cadbury Nigeria Plc, (Food sub-sector) Guinness Plc and Nigerian Breweries Plc (Beverage sub-sector). The organisations were selected based on their business duration and reorganisations that had affected workers over the past three decades. A total of 856 permanent and non-permanent workers were proportionately selected as follows: Food sub-sector (555) and beverage sub-sector (301). A semi-structured questionnaire was used to elicit information on socio-economic characteristics, indices that constituted DW, perception about effects of work reorganisation on workers’ benefits, treatment of permanent and non-permanent workers and effects of work reorganisation on workers’ access to terminal benefits. A total of 24 In-depth interviews were conducted among management (4), senior (4), junior staff (4), non-permanent workers (4) and eight Trade unions leaders across the sub-sectors. Quantitative data were analysed using descriptive and multivariate statistics (P<0.05), while qualitative data were content analysed. Respondents’ age was 33.3±4.6years, 73. 7% were males, 59.8% were married and 37.6% had first degree/HND. Indices of DW in both industry indicated protection of workers (95.8%), participation in union activities (79.6%), medical health care for permanent workers’ dependents (49.7%) opportunity in employment (91.6%) and productive work processes (86.8%). Reorganisation in both sub-sectors led to casualisation in Nigerian Bottling Company (60.6%) and 51.6% in Guinness, outsourcing in Cadbury (24.6%) and downsizing in Nigerian Breweries (28.3%). Work reorganisation has led to improvement in workers’ bonuses (55.8%), allowances (66.6%) and health insurance (47.8%) in the Beverage than the food Industry. Casualisation and outsourcing did not encourage decent treatment of non-permanent workers (54.7%) compared to the permanent staff (85.8%) in both sub-sectors. Casualisation affected workers’ right to pension and gratuity benefits of non-permanent workers (65.2%) than permanent workers (31.7%) in both sub-sectors. Casualisation had significantly affected decent work in the food industry (r2=0.0409) than the beverage industry (r2=0.448). There was significant relationship between work reorganisation(r2=0.043) and decent work treatment of non-permanent staff (r2= 0.084).Work reorganisation led to outsourcing, casualisation, downsizing and repositioning in both sub-sectors and it also weakened the collective bargaining power of trade unions within the industry. Work reorganisations such as outsourcing, casualisation and downsizing negatively affected Decent Work in the Nigerian Food and Beverage industry. Therefore, stakeholders should put effective monitoring mechanisms in place to enhance decent work in food and beverage industry 1 results 1
- Decent work 1 results 1
- Food and Beverage Industry 1 results 1
- Globally, workplace technology, the utilisation of equipment in organisations to execute tasks toincrease productivity and efficiency, has led to exponential revolution in work processes and hastremendously enhanced organisational productivity.InNigeria,particularly in food andbeverageindustry, technology has brought innovations with implications for work variables. Previous studies on workplace technology have focused on organisational productivity. However, scanty attention has been paid to the influence of workplace technology, especially on job satisfaction and commitment. This study investigated the levels of technology across workplace units and their influence on job skill, alienation, satisfaction and commitment in Nestle Societe Anonyme (S.A.)and Nigeria Brewery (NB) Plc., Lagos, Nigeria. Labour Process and Alienation theories provided a framework. A cross-sectional survey design was employed and data were collected using quantitative and qualitative approaches. Nestle S.A. and NB Plc., Lagos were purposively selected being the largest food and beverage conglomerates in Nigeria. Stratified sampling was used to select permanent staff across all cadres of both firms. A total of 447 respondents were drawn using Yamane’s (1967) sample size determination formula. Simple random sampling was used to proportionately administer questionnaire on 305 permanent staff in Nestle and 142 in NB. Thirty-eight (38) in-depth interviews were conducted with Units’ Heads: Nestle (18) NB (20). Burawoy’s (1985) model of classification of technological levels into low, medium and high was adopted. Quantitative data were analysed using descriptive statistics and One-way ANOVA at p≤0.05, while qualitative data were content-analysed. The respondents’ mean age was 32.41±1.0 years, 58.2% were males, 75.0% attained tertiary education in both organisations. Low technological level units: Nestle (3.2%) while NB (19.1%); medium technological level units: Nestle (71.7%) while NB (63.8%) and high technological level units: Nestle (25.0%) while NB (12.1%). Workplace technology differently influenced job skill across the three technological level units (low: 66.75, medium: 67.81 and high: 60.30) and was statistically significant in Nestle S.A.Workplace technology differently influenced job alienation across the three technological level units (low: 33.86, medium: 35.82 and high: 37.35) and was statistically insignificant in NB Plc. Workplace technology differently influenced job satisfaction across the three technological level units (low: 45.42, medium: 43.34 and high: 41.38) and was statistically significant in Nestle S.A. Workplace technology differently influenced job commitment across the three technological level units (low: 18.58, medium: 18.65 and high: 16.37) and was statistically significant in Nestle S.A.Technological transition decreased job skill. Departure from low-speed line to high-speed line and Information and Technology-support equipment decreased job alienation. Evolution of food and beverage analysers from manual to semi-automation and full-automation decreased job satisfaction and job commitment. Workplace technology decreased job skill, satisfaction and commitment in Nestle and Nigeria Brewery but alienation was not established in both organisations. Therefore, workers’ adaptation to the emerging challenges from workplace technology should be facilitated through capacity-building programmes. 1 results 1
- Herb 1 results 1
- Herbal drink. 1 results 1
- Hibiscus sabdariffa 1 results 1
- Hydrapulper 1 results 1
- Job outsourcing 1 results 1
- Side effect 1 results 1
- This study is aimed at producing paper from disused Tetra Pak® beverage cartons usually found in Nigerian landfills and dumpsites, creating environmental problems. Their use will reduce the overexploitation of trees in the forest for papermaking. A laboratory-scale hydrapulper of 80dm3 was designed and fabricated using locally sourced materials to make the disintegration process cost effective. The performance of the hydrapulper was evaluated at three carton slurry consistencies: low, medium and high consistencies where 3%, 8% and 13% of carton pieces were repulped in water respectively. The fabricated hydrapulper performed satisfactorily to disintegrate and separate the paper component of the cartons from its low density polyethylene and aluminum foil components. The highest average pulp yield of 60.57% was recorded at low consistency although there is no significant difference between the pulp yields at each consistency. It can be concluded that about 80% of the paper component of the carton can be recovered for papermaking. 1 results 1
- Work Reorganisation 1 results 1
- Workplace technology 1 results 1
- beverage 1 results 1
- cartons 1 results 1
- consistency 1 results 1
- disintegration 1 results 1
- food and beverage industry 1 results 1
- job alienation 1 results 1
- tetra pak 1 results 1
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