جستجوی مقالات مرتبط با کلیدواژه « cipp model » در نشریات گروه « مدیریت »

Paying attention to the proper provision of human resources services is considered one of the most important issues of today's organizations due to its direct relationship with people's performance. Providing human resource services over the past years, while being a part of laborious, intensive, uncoordinated, time-consuming, and costly activities in organizations, has not been designed according to the needs of different groups. This field has undergone fundamental changes with the introduction of information technology and capabilities such as agility, integration and effectiveness. The purpose of this article is to provide a meta-model for it in the context of information technology by reviewing and reviewing the previous frameworks and models of providing human resources services. The research methodology is systematic review based on qualitative meta-modeling. The research population is all the articles published in reputable journals as well as the business models presented in this field in the period of 1989-2020. In the first stage, based on Ahranjani's three-pronged model, the topics that were mentioned in the reviewed researches were identified. After that, the similarities and differences between the presented models were analyzed using the CIPP model and within and cross case analysis. The meta-model presented in this research can help specialists and experts in the field of human resources services to consider the platforms and data necessary for the successful implementation of service delivery in the context of information technology before taking action, and consider the required processes during the implementation, and finally consider the outputs of this action.

Recently, branding plays a significant role for service companies. However, many service companies do not have a distinct and well-known brand because services are heterogeneous, intangible, and based on experience. On the other hand, the literature in the field of service branding are greatly scattered. Therefore, this study seeks to address and fill this gap by providing a comprehensive and systematic framework for the strategic development of the branding process based on the CIPP model.  

The present qualitative research was conducted based on the meta-synthesis approach. Accordingly, 226 previous studies related to the subject of the study were reviewed based on the model proposed by Sandlowski and Barso. The research population consisted of all articles published in ISI journals, books, as well as domestic and foreign dissertations related to branding in the service industry during 1996 and 2020.

According to the CIPP model, the authors identified 16 concepts and 176 codes for the context, input, process, and output of the related literature. Research findings indicate that, as the "contextual" indicator, the environment proximity is effective on the strategic development of the branding process. The "inputs" of strategic development of the branding process include the following four factors: structural, managerial, financial, and employee factors. The crucial issue of strategic development of the branding process is the "process", which consists of formation of brand strategy, brand analysis and evaluation, planning and instructions, program development, and executive measures. The desired outcome of the proposed research model is to achieve the "output" (outcome) of strategic development, which includes organizational, managerial, financial, human resources, and marketing performance.

The findings of this study help researchers and stakeholders in the field of service branding to develop a comprehensive understanding of the strategic development of the branding process. It includes the variables and considerations to take into account in four categories of contexts, inputs, process, and outputs. Hence, this study contributes to the literature by filling the potential gaps and enhancing the depth of knowledge in the field of service branding.

The food and beverage industry, despite its long history of operations in Iran, still facing a lot of problems. A major part of these problems can be attributed to the weaknesses of technology transfer to this industry. Therefore, in this research, we aim at studying the pathology of technology transfer methods in the food and beverage industry of the country. The authors use the CIPP model because of its ability to assess four dimensions of the context, input, process and product. In the second part of the CIPP model, fuzzy BWM and ELECTRE methods have been used to determine the relative importance of identified criteria and to rank the technology transfer methods in the food and beverage industry. Having evaluated the process and found incompatibility in methods of technology transfer, the experts proposed the solutions for removing obstacles. The research results indicate that food and beverage industries in our country unlike some other industries, do not have the ability to invest in technology transfer in the ways of internal development. Also, some of the most important solutions introduced by the experts in order to select the appropriate technology transfer methods is: effective communication management with intermediary companies, the use of expert managers in the field of technology management and considering native influences in the under review industry.

Numerous authors have pointed out the influence of trained and skillful human resource on tourism development. the aim of this paper is to, evaluate the quality of in-service training programs in tourism industry based on CIPP model in Fars Province. This model has four dimensions in eluding Context, Input, Process and Output.The data is obtained from a survey applied to a sample of 253 trainees from a 1480 population who attended the training programs over a period of 5 years between 2000 and 2005.T-tests were used to evaluate data. Finding demonstrated that each dimension of the model had high quality but they were rather different. So a number of recommendations are made to improvement the in-service programs.