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Integrating SHECS-based critical sections with hardware SMP scheduler in TLP-CMPs
PublicationArtykuł prezentuje koncepcje zintegrowania sekcji krytycznych opartych o układ SHECS (współdzielony jawny cache system) ze sprzętowym menadżerem zadań SMP w zintegrowanych architekturach wieloprocesorowych z wielowątkowością sprzętową (TLP-CMPs). Przedstawione jest porównanie wydajności zintegrowania sekcji krytycznych SHECS z programowym menadżerem zadań SMP względem użycia sprzętowego menadżera zadań SMP. Środowiskiem wykonania...
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Intentional model of SMES growth
PublicationRozdział opisuje rolę intencji w funkcjonowaniu firmy. Autorzy opracowali intencyjny model wzrostu, który został opisany w oparciu o przeprowadzone badania w ramach Pomorskiego Obserwatorium Gospodarczego.
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Innovative activity of SMEs In Poland
PublicationInnovative activity of enterprises is determined by many factors. On one hand, these are external factors creating a sort of innovative climate in the economy, on the other hand - there are many internal factors stimulating or reducing the intensity of innovative activities. What influences the innovativeness of enterprises is the effectiveness of the system supporting innovations, which was stated by for example Pyciński and Żołnierski...
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Knowledge management in SMEs - theoretical considerations.
PublicationThe purpose of this chapter is to present an analysis of knowledge management concept with regard to small and medium-sized enterprises. It is aimed to propose an overview for SMEs to apply this above-mentioned concept. This overview can be used by managers and owners of SMEs to introduce knowledge management into their organizational structures.
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Knowledge management in SMEs – selected issues.
PublicationThe success of a small or medium-size enterprise might be dependent on the way in which this company manages its knowledge. With limited access to other resources like land, capital or labor force, the access to knowledge and its effective application might become a source of competitive advantage for an SME. It is confirmed that organizations, which successfully implement the concept of knowledge management might achieve better...
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Employees 55+ - valuable resource in SMEs
PublicationThe article relates to the problem of exploiting the potential of workers aged 55 years or more to build the competitiveness of the SME sector. The aim of the study was an attempt to formulate an answer to the question whether entrepreneurs and managers are able to identify the potential of older workers and whether they use this potential to build the competitiveness of their enterprises. The article is based on the results of...
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Knowledge Management and Resilience in SMEs Sector
PublicationPurpose: The aim of this paper is to investigate the role of resilience in surviving major disruptions, such as pandemic or war. This problem is especially vital for small and medium-sized enterprises (SMEs), as they often lack both resources needed for survival during prolonged economic hardship and knowledge management (KM) practices which are useful for developing the necessary business resilience. Methodology: The paper uses...
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The Stance, Factors, and Composition of Competitiveness of SMEs in Poland
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CSR in Polish SMEs from the Women Perspective
PublicationThis paper presents the implementation of the CSR approach among Polish small and medium enterprises, taking into account gender issues. It offers also a kind of evaluation of the national context of women entrepreneurship combined with a wider and deeper analysis of the CSR solutions that may be adressed to both, women, workers and women entrepreneurs.
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Evaluation of the content of inorganic anions in tree saps
PublicationTree saps were once commonly used in the countries of Northern, Central and Eastern Europe. Although once almost forgotten, their popularity has been growing recently as part of an interest in organic food and traditional medicine. Tree saps, tapped mainly from birch and maple trees, are drunk both fresh and fermented or are used as raw material for the production of food products, e.g. syrups. The aim of this study was to determine...