1.
Psychology is the science that is concerned with studying human subjectivity. It acts both on visible human expressions (behaviors) and on those that cannot be seen, such as our thoughts.
In the middle of the <u>19th century</u> there was the scientific development of psychology, which united the philosophies of the mind with the studies of physiology. In the 18th century there were already studies of the mind, but without the method and rigor with which it was studied in the 19th century.
Before this period, at the beginning of the 13th century, Christian Wolff was the first to use the name psychology to refer to the study of the mind. His method divided psychology in two, which are: empirical psychology and rational psychology. The data of the mind that resulted from the observation of oneself and other people was called empirical psychology and rational psychology interpreted the data obtained in empirical psychology through the use of reason and logic.
As with many areas of knowledge, Psychology presents different study approaches. As an example of schools of Psychology, we have Behaviorism and Psychoanalysis.
2. Our nervous system is divided into a <u>central nervous system</u>, consisting of the brain and spinal cord and the <u>peripheral nervous system</u> (cranial and spinal nerves). The brain is formed by the brain, cerebellum, bulb, important elements in the nervous constitution of our organism. The central nervous system commands several functions in our body, being essential for its proper functioning.
Answer: The first step Brooker should take is to "HAVE AN INTERACTIVE SESSION WITH ALL THE EMPLOYEES, ON WHAT THEIR THINK THE GOAL AND OBJECTIVES OF THEIR JOBS SHOULD BE".
Explanation: Management by objective can also be called management by result. It was first published in a book called "The practice of management" by Peter sticker in 1954. In his book he defined management by objective as a strategic management model that helps managers and it's employees to decide it's goal and objectives. He stated this style of management to be the style that is most acceptable by employees, as their take part in deciding what the goals and objectives of the company should be. It makes them feel belonged.
To practice this style of management, the manager has to involve all the employees first, in deciding the goals and objective of the firm.
If cooking is a CCP for ground beef patties in your seaside grill, then ensuring the temperature reaches<u> 155 degrees F</u> for fifteen seconds would be an appropriate critical limit.
Each CCP identified by grouping menu items into processes must establish significant limits in order to become a formal part of the HACCP program. The FDA Food Code and local health departments establish time and temperature specifications for all types of food served in restaurants. Find out the time and temperature requirements for each CCP for each food type for each menu item your restaurant serves.
Usually, the main limitation is to keep food as far away from the danger zone as possible. The "danger zone" is usually between 42 degrees Fahrenheit and 135 degrees Fahrenheit, but this upper limit depends on what you're cooking. The space between 42 and 135 is called the danger zone because this temperature range is ideal for the growth of bacteria and pathogens. The less time food stays in the danger zone, the less chance of contamination.
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Research has indicated one issue that results in negative consequences. Such issue that results to that is:
Let's understand what chronic understaffing is all about.
<h3>Chronic Understaffing</h3>
- Chronic Understaffing is known to be a situation where a work unit is operating with insufficient manpower.
- This happens over a long period of time.
- It leads to negative consequences that affect the available employees.
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