In this article, the author shares suggestions for making the first-year school psychologist's journey easier based on what she has learned, and to provide hope for those feeling overwhelmed by deadlines and demands, by an urgency to meet children's needs, and by the need to resolve the difference between best practices in school psychology and…

The transition to management is one of the most difficult challenges first-time managers face--almost half fail. First-time managers may experience disorienting dilemmas that trigger transformative learning. HRD (human resource development) practitioners can assist in reducing the failure rate of first-time managers when they better understand the…

Addresses the manager's dilemmas and options in resolving emerging latent intergenerational conflict in the contemporary knowledge-rich workplace. Topics include a theoretical framework for generational divide management; the polarization in task requirements; social and environmental factors; differences in employee needs and expectations; and…

The School at Work program is a work-based course offering basic skills and literacy courses to entry workers primarily in hospitality, retail, and medical fields. Instruction is delivered via Kentucky Educational Television. (JOW)

A Chippewa-Cree engineer helps educate Native American college students on how to adjust to the corporate environment and become successful employees and leaders. Issues include differences between Native and corporate cultures, impact of cultural differences on group dynamics, business etiquette, and the importance of workplace mentors. Corporate…

Compares employers' stated needs for entry-level workers possessing better academic skills with their training programs and hiring practices to supposedly meet this need. Discovers a dichotomy between the stated needs and the corrective practice. Most remedial training emphasizes short-term job skills and hiring practices do not reward academic…

In both France and the United States, restaurants remain the hotel and catering sector's main employer. In France, 25% of hotel and catering personnel are self-employers versus fewer than 5% in the United States; however, the growth of hotel and restaurant chains in France may eventually limit opportunities for creating an independent activity.…

The different situations confronting young labor market entrants in different European countries may be described in terms of the following models: (1) the conditions of labor market entry are basically tied to the nature of the qualification acquired in initial training, experience accumulated in the labor market plays a very secondary role, and…

This booklet highlights the efforts of five employers that rely on information technology (IT) workers and one "intermediary" organization connecting workplace experiences to classroom learning for secondary education students. The introduction lists the employers' and organizations' names, locations, and featured practices. The next…