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<title>MEB 2019 Konferenciaközlemények</title>
<link>http://hdl.handle.net/20.500.14044/33556</link>
<description/>
<pubDate>Sun, 26 Jul 2026 06:41:24 GMT</pubDate>
<dc:date>2026-07-26T06:41:24Z</dc:date>
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<title>Professional Technical Evaluation of Workers for their Incorporation in the Industry 4.0</title>
<link>http://hdl.handle.net/20.500.14044/33691</link>
<description>Professional Technical Evaluation of Workers for their Incorporation in the Industry 4.0
Zaremba, Jaroslav; Kurdel, Pavol
Fehér-Polgár, Pál
At present the global and economically volatile world there is a set new&#13;
requirements for the acquisition of new workers who are able to share professionally&#13;
skilled work for progressive European manufacturing companies. For their degree of&#13;
automation, the condition of effective skills and skills of workers is very important. In&#13;
attracting workers from other countries outside of Slovakia is the condition of professional&#13;
quality and technical skill still primordial. Technical skill is to be understood as the&#13;
conditions and quality of the technical observation of the worker's growth from the&#13;
introduction to the work process to the complex working activity in the process chain&#13;
[2].Creating significant limits for worker selection often precedes the verbal observation of&#13;
the environment that was given to him to realize his own implementation into the working&#13;
environment. The solution is the renewal of the three-part education with the technical&#13;
output of observing the skill level of the worker. The paper presents the idea of possible&#13;
technical solutions for observing the status of technical excellence of workers in automated&#13;
and semi-automated manufacturing corporation.
</description>
<pubDate>Tue, 01 Jan 2019 00:00:00 GMT</pubDate>
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<dc:date>2019-01-01T00:00:00Z</dc:date>
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<item>
<title>Facebook use for academic purposes</title>
<link>http://hdl.handle.net/20.500.14044/33678</link>
<description>Facebook use for academic purposes
Vasković, Sandra; Arsić, Sanela; Stevanović, Slavica; Nikolić, Djordje; Milošević, Isidora
Fehér-Polgár, Pál
Social networks are one of the essential factors that impact the creation of an&#13;
individual’s social environment. Facebook is especially popular among young people, and&#13;
they use it, not only for entertainment, but for education purposes as well. It offers a new&#13;
learning environment and it can be used for online academic discussions between students.&#13;
The aim of this paper is to present the application of Facebook for education purposes&#13;
among students at the Technical Faculty in Bor. The determinants analysed in this research&#13;
are academic purpose, communication, cooperation, and resource/material sharing on&#13;
Facebook. Each determinant comprises a set of indicators which are used for the analysis&#13;
of the overall situation. The results indicate that the students have positive attitude about&#13;
the use of Facebook for educational purposes, and they actively use it as an addition to the&#13;
traditional learning process.
</description>
<pubDate>Tue, 01 Jan 2019 00:00:00 GMT</pubDate>
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<dc:date>2019-01-01T00:00:00Z</dc:date>
</item>
<item>
<title>Analyzing Consumer Preferences for Honey: Empirical Evidence from Albania</title>
<link>http://hdl.handle.net/20.500.14044/33665</link>
<description>Analyzing Consumer Preferences for Honey: Empirical Evidence from Albania
Thoma, Ledia; Kokthi, Elena
Fehér-Polgár, Pál
The honey sector in Albania has experienced significant changes since the&#13;
transition to a market economy, and the daily per capita consumption of natural honey is&#13;
now among the highest in the Mediterranean area. A variety of forests and pastures makes&#13;
possible the production of different types of honey. The main objective of this study consists&#13;
in examining Albanian customers’ buying habits with regard to natural honey in Tirana,&#13;
Albania. For this purpose, an ordinal regression method is used to examine the relationship&#13;
between the use of natural honey for medicinal purposes and a set of quality attributes of&#13;
the same product such as taste, flavor, origin and color. In order to meet these objectives, a&#13;
set of 353 questionnaires were implemented. Analysis shows that natural honey is clearly&#13;
part of the diet of people from Tirana, and that the primary reason for consuming honey is&#13;
to sustain health, not culinary purposes. Among the most important attributes considered in&#13;
the buying process is the origin of the product, which is one of the attributes that has been&#13;
demonstrated to generate expectations about other product attributes such as safety and&#13;
nutritional value.
</description>
<pubDate>Tue, 01 Jan 2019 00:00:00 GMT</pubDate>
<guid isPermaLink="false">http://hdl.handle.net/20.500.14044/33665</guid>
<dc:date>2019-01-01T00:00:00Z</dc:date>
</item>
<item>
<title>Innovativeness in higher education organizations</title>
<link>http://hdl.handle.net/20.500.14044/33655</link>
<description>Innovativeness in higher education organizations
Potocan, Vojko; Zlatanović, Dejana
Fehér-Polgár, Pál
The main purpose of this paper is to highlight the role of innovativeness in higher&#13;
education organizations. Innovativeness has been recognized as an important driver of&#13;
organizational success in business organizations, while its importance in higher education&#13;
organizations has not yet been fully recognized and capitalized. In this framework, we are&#13;
outlining basic starting points for understanding the implication of concept of&#13;
innovativeness in higher education organizations. Further we discuss various possible&#13;
facets of innovativeness in higher education organizations and outline key challenges&#13;
related to the identification of innovations in educational sphere and measurement of&#13;
innovativeness in higher education organizations. We conclude the paper with some&#13;
suggestions for further research in this area and provide key building blocks for survey&#13;
instrument.
</description>
<pubDate>Tue, 01 Jan 2019 00:00:00 GMT</pubDate>
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<dc:date>2019-01-01T00:00:00Z</dc:date>
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