Articles Tagged with ''staffing''

In the US, 3.5 million middle-skill jobs go begging—jobs that don’t require a four-year college degree, but often do require hands-on OJT and/or a two-year associate’s degree, said Scott Scriven at the recent PROCESS EXPO in Chicago.

In just over a month since the company’s merger, the Kraft Heinz Company announced it will slash 2,500 jobs in the US and Canada in an effort to cut costs, according to the Associated Press.

Whether you’re a small, medium or large food and beverage manufacturer, taking the plunge and opening a new plant in a foreign country is a huge decision, often fraught with risks you may have never envisioned. But there are alternatives, and finding the one that makes sense for your operation can help propel your products into the global marketplace.

Here are the 20 most popular articles on FoodEngineeringMag.com for 2013.

Modest improvements in US business conditions are expected to continue.

Research suggests engineering degrees in the United States account for just 4.4 percent of total first university degrees.  

 A series of ongoing meetings organized by AIEO and sponsored by PMMI is dedicated to improving performance of CPG manufacturers and suppliers.