Experience is what you get when you don't get what you want
After being temporary idle, I have decided to make my site active. I want to provide fresh updates on my activities as well as subjects associated with my career and chemical engineering field.
I welcome any suggestions or comments for improvement of my official page.
As for now, I’m in my 4th semester of my Ph.D and I’m scheduled to complete my studies at the end of 2nd quarter 2012.
WHY EMPLOYEES LEAVE ORGANISATIONS ? - Azim Premji, CEO- Wipro
Every company faces the problem of people leaving the company for better pay or profile.
Early this year, Mark, a senior software designer, got an offer from a prestigious international firm to work in its India operations developing specialized software. He was thrilled by the offer.
He had heard a lot about the CEO. The salary was great. The company had all the right systems in place employee-friendly human resources (HR) policies, a spanking new office, and the very best technology,even a canteen that served superb food.
Twice Mark was sent abroad for training. ‘My learning curve is the sharpest it’s ever been,’ he said soon after he joined.
Last week, less than eight months after he joined, Mark walked out of the job.
Why did this talented employee leave ?
Arun quit for the same reason that drives many good people away.
The answer lies in one of the largest studies undertaken by the Gallup Organization. The study surveyed over a million employees and 80,000 managers and was published in a book called ‘First Break All The Rules’. It came up with this surprising finding:
If you’re losing good people, look to their immediate boss .Immediate boss is the reason people stay and thrive in an organization. And he ‘s the reason why people leave. When people leave they take knowledge, experience and contacts with them, straight to the competition.
‘People leave managers not companies,’ write the authors Marcus Buckingham and Curt Coffman.
Mostly manager drives people away?
HR experts say that of all the abuses, employees find humiliation the most intolerable. The first time, an employee may not leave,but a thought has been planted. The second time, that thought gets strengthened. The third time, he looks for another job.
When people cannot retort openly in anger, they do so by passive aggression. By digging their heels in and slowing down. By doing only what they are told to do and no more.. By omitting to give the boss crucial information. Dev says: ‘If you work for a jerk, you basically want to get him into trouble. You don ‘t have your heart and soul in the job.’
Different managers can stress out employees in different ways – by being too controlling, too suspicious,too pushy, too critical, but they forget that workers are not fixed assets, they are free agents. When this goes on too long, an employee will quit – often over a trivial issue.
Talented men leave. Dead wood doesn’t.
There are people who are mad for macaroons and then there are people who are mad for macarons. That’s because American macaroons and French macarons have about as much in common as do pâté and apple pie.
American macaroons are holiday treats, gloriously dense amalgams of shredded or flaked coconut, egg white and sugar, often dipped in or drizzled with chocolate. Popular year round, French macarons are small, delicate, glossy confections of varied complexions. They’re pink, green, blue, yellow, brown, lavender, even black. And that’s what attracted Soraiya Nagree of Luxe Sweets in Austin, Texas to them in the first place.
“I saw this rainbow of colors in pastry shop windows,” says Nagree of a family trip to Paris when she was just ten. “Right then I knew I would do something with sweets. Not necessarily French pastries, but definitely with sweets. I wanted to make those macarons.”
While macarons often inspire love at first bite, most people are satisfied with just eating them. Nagree left a career in chemical engineering to pursue perfecting them.
For further reading, please visit http://www.foxnews.com/story/0,2933,578089,00.html
I was inspired to choose chemical engineering when I first saw the chemical formula from my father’s chemistry book. The chemical formula shapes look fascinating and interesting to me.
My father is an organic chemistry lecturer in Universiti Teknologi Malaysia (UTM). When I was 14, I read his organic chemistry book and willingly learnt from it by myself. When I was 17, I wanted to have a career associated with chemistry. Back then, my first choice was chemical engineering and my second choice was biochemistry. To be honest, I was unaware of what chemical engineers do and what the industry is like. I could not imagine it due to lack of exposure and information.
After completing my high school education, I pursue my A-Levels and took 3 core subjects which are essential for engineering: Physics, Chemistry and Mathematics. Then I continued my degree in chemical engineering. I managed to get a place in Bradford University, United Kingdom. I was unlucky because in our contract, practical training or sandwich course is not included by our sponsors. Therefore, we don’t have any valuable practical and industry exposures. That doesn’t matter and I keep on studying until I graduated in 1999.
To be continued in the next post…