The purpose of this study was to analyze the relationship between job insecurity and factory employee turnover intention, job insecurity on organizational commitment and organizational commitment on factory employee turnover intention. This study applies a quantitative method. Data collection was carried out using the method of observation and distributing questionnaires. The object of this research is factory employees. The sampling technique is accidental sampling. The sample used in this study amounted to 230 employees. The results of data management in this study were supported by smartPLS software and analyzed using Structural Equation Modeling (SEM). Research data was obtained by distributing online questionnaires via social media with a calculation model using a Likert Scale 1-5. The results of this study can be concluded that job insecurity has a significant positive effect on turnover intention. This problem proves that the insecurity at work felt by employees is high to the point that factory employees' intention to leave is also very high. Job insecurity has a negative and insignificant effect on organizational commitment. Organizational commitment has a significant negative effect on turnover intention. Organizational commitment cannot mediate the effect of job insecurity on turnover intention. This means that organizational commitment cannot be an intervening variable between job insecurity and turnover intention. This research has been able to build a theoretical model about the values contained in job insecurity in relation to turnover intensity. The relationship between the three research variables that can be described from the results of the analysis of the closeness of the relationship between each variable has a relationship with other variables. Job insecurity and turnover intentions have a strong, unidirectional and significant degree of affinity. Then job stress and turnover intention have a strong level of closeness, unidirectional and significant relationship. Each variable independently has a symmetrical relationship. The results of this study have implications that can provide an overview of the references used in this study

Now financial institutions are efficient putting needs of clients first. Advances in digital financial technology, has improved speed, transparency, security, and accessibility of financial services. However, many SACCOs still grapple with high Non-Performing Loans (NPLs) ratios above 5% of total loan book recommended by regulator. A rise in NPLs symbolizes poor loan performance. This study evaluated process digitalization innovation effect on loan performance of DT SACCOs in Mombasa County to determine the impact of Digital Financial Innovations (DFI). Diffusion Innovation Theory (DIT) was used to identify research gaps and review literature. The study adopted descriptive research design. Target population was 190; representing Board of Management (BOM) and staff of six licensed DT Saccos in Mombasa County. Of the 70 questionnaires sent out, 63 were returned, representing 90% response rate. Findings indicated; majority of respondents believe process digitalization (mean: 4.16) has substantial effect on loan performance in DT SACCOs. Results of the regression analysis and hypothesis testing showed; when digital financial innovations are implemented in the loaning processes, DT SACCOs significantly enhances loan performance metrics. The study recommends deeper integration of digital innovation given that the financial sector is moving toward digital ecosystem.

For most people, it is difficult to do something as simple as “choosing” a product from a supermarket shelf when it is full of different typefaces. This situation is even more difficult for those people who have a disability or some kind of physical limitation. In search for a solution, the inclusive packaging paradigm has arisen. In this context, fourteen visually-impaired people (with a residual vision of 3-8%) were studied in a research work carried out in Valladolid (Spain) using a co-laboratory methodology. This research’s point of departure emerged as a concrete need: in Europe’s food industry —and in Spain’s, specifically—, there is an absolute lack of devices that enable blind people to buy commodities in a safe and autonomous manner. The results of this study are presented in this paper. The proposal herein is to include Braille in the caps of milk cartons (or bottles of water, oil or juice, or in any container with a lid) in order to differentiate this product from others with a similar format, and to identify the properties of the food it contains. In this case, the prototype is a plastic, round, recycled “tethered cap” with embossed writing to identify the product and a notch to indicate the direction of the writing so that it is easier to read. The following acronyms are also included: LA for lactose, GL for gluten and FS for nuts.

This study aims to describe the training components that are contributing factors to the success of the Culinary Skills Training Assistant Cook level II at the Community Learning Center (PKBM) Sungai Lemau, Central Bengkulu. Researchers used qualitative research methods with a case study type. For data collection used interview techniques, observation, and documentation. The conclusions drawn are related to the training component which is a contributing factor in the successful achievement of the Level II Assistant Cook Assistant Cook skill training at the Sungai Lemau Community Learning Center (PKBM) in Central Bengkulu as follows: first, training material that is relevant to the needs and interests training participants. Second, the training methods used are very varied and complete. Third, the training instructors are quite competent, professional, dedicated, patient, and experienced in implementing the training. Fourth, the facilities and infrastructure available for training activities are complete and adequate. Fifth, the training participants were very enthusiastic, had an interest and motivation to learn, were full of enthusiasm and had high curiosity about participating in training activities. Sixth, the instructor training evaluation provides pre-test and post-test and the training participants take a competency test that is tested by a Culinary Competency Certification Agency. Seventh, the existence of a training certificate from a competency certification institution has a great influence on increasing the enthusiasm and interest in learning of the trainees. Eighth, financial support obtained from the Directorate of Courses and Training.