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  4. Revista Hospitalidad ESDAI
  5. Núm. 08, julio-diciembre (2005)
  6. El lenguaje y la eficiencia de las organizaciones
 
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El lenguaje y la eficiencia de las organizaciones

Journal
Hospitalidad ESDAI
Publisher
Hospitalidad ESDAI
Date Issued
2005
Author(s)
Vázquez-Gómez, Rosa-Adriana
Escuela Superior de Dirección y Administración de Instituciones  
Type
Resource Types::text::Non-primary product
URL
https://scripta.up.edu.mx/handle/20.500.12552/6570
Abstract
Invasive and swift technological changes in every order of social and economic life, and the use of such changes to increase work efficiency in companies has praised spoken and written language as the outstanding tool allowing enterprises to fulfill their institutional objectives. Attention to this irreplaceable resource, human communication, has to do with the boom of constructivism oriented education. This has a foundation student's autonomy, upon the basis of what student knows and is able to develop. Verbal language is a premise to knowledge construction. Universities have echoed this trend and currently their curricula allow for those academic subjects promoting the exertion of reflection and expression.
New consumer's attitudes and life styles result in changes in the food industry and in self-service store business. Today, preserved and processed foods are a fundamental component in the diet, mainly for urban population. There is a new way of selecting menus both in homes and restaurant industry, supporting the development of a processed food industry, known as convenience foods, incorporating a technology that allows an easier handling both in their preparation and their consumption. Thus, there are cooked and pre-cooked foods. The higher market presence of this type of foods is due, among other factors, to a fuller integration of women in the labor world. The most noticeable consumption trend for this type of foods has its origin in Europe and the United States. There is already a clear leaning in Mexico towards this type of consumption, mainly in urban areas. One of the main reasons for this is its convenience, together with other factors (flavor, price and ease for microwave warming up). Other advantages include their long shelf life and their easy consumption. Shortcomings include difficulty to identify ingredient quantity and quality.
Subjects

Usos y costumbres

Rendimiento industria...

Comunicación

Constructivismo (Educ...

Autonomía

Comunicación escrita

Innovaciones tecnológ...

Comunicación oral

File(s)
8_2 El lenguaje y la eficiencia de las organizaciones.pdf (2.77 MB)
Versión del editor
License
Acceso Abierto
URL License
https://creativecommons.org/licenses/by-nc-sa/4.0/
How to cite
Vázquez Gómez, R. A. (2005). El lenguaje y la eficiencia de las organizaciones. HE, (8), 21–39. Recuperado a partir de https://revistas.up.edu.mx/ESDAI/article/view/1364
Table of contents
La nueva paradoja -- La enseñanza de la lengua -- El enfoque comunicativo en la enseñanza de la lengua -- De la oración al texto El lenguaje en las organizaciones -- Las situaciones de comunicación en las empresas -- El enfoque comunicativo en las organizaciones
La nueva paradoja -- La enseñanza de la lengua -- El enfoque comunicativo en la enseñanza de la lengua -- De la oración al texto -- El lenguaje en las organizaciones -- Las situaciones de comunicación en las empresas -- El enfoque comunicativo en las organizaciones

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