Biro Psikologi Industri : Magang SABTU - Psikotes & Psikogram👍

 

Biro Psikologi Industri : Magang Tatap Muka - Psikotes & Psikogram👍

 

Holiparent Food Division: ILMIAH mulai dari RUMAH 🙂👍

 

Green Industry & Management: Mengasah SKILL TEKNIS menjelang pensiun🙂👍

Dr. Constantinus, S.Pi, M.M., M.Psi (Green Industry & Management)

Bernardine Agatha Adi Konstantia, S.T.P,. M.Sc (Green Food Science & Technology)

Dr. Susana Adi Astuti, S.Pi, M.M., M.Si (Green Industrial Behaviour)

In cooperation with:

Induatrial Psychology Service DR. CONSTANTINUS

Industry & Management : Hukum + Manjemen + Teknologi + Psikologi Industri🙂👍

Dr. Constantinus (Green Industry & Management)

Bernardine Agatha Adi Konstantia, S.T.P,. M.Sc (Green Food Science & Technology)

Dr. Susana Adi Astuti (Green Industrial Behaviour)

Holiparent Industry & Management : Industrial Online Training untuk UMUM 🙂👍

Holiparent Food Division: Balancing Concept with Technical Implementation

There are some leaders in the company who, whenever I ask about the implementation details of an issue we are discussing during meetings, always reply, "That’s just a technical matter." I am always more wary when working with leaders like this, because they are experts at speaking at length about broad concepts but are neither willing nor able to get involved in the technical execution. In reality, my level of authority is on par with those leaders. The difference is that I maintain a balanced combination of two things: 1) developing the broad conceptual framework, and 2) designing the execution techniques for that concept.

This stands in contrast to them—those who discuss only the concepts but are no longer willing to give thought to the technical aspects of executing those concepts.

What is the result? It simply wastes time holding meetings with them about this or that concept without any clarity regarding the execution techniques.

The question is, why do they do that? There are several answers: 1) They lack technical expertise, so they avoid technical discussions regarding the concepts they propose; this occurs because they hold high-ranking positions due to personal closeness with the company owner rather than because of the competence required for the role. 2) They once possessed technical expertise but have long since failed to hone those skills, leaving them unable to discuss the technical execution of their proposed concepts. 3) They believe that technical discussions should be handled by employees at lower levels; this is highly detrimental, as a concept cannot be implemented without a proper technical plan.

What are the consequences? 1) The concepts proposed by such leaders remain merely theoretical, as they are unwilling to discuss the technicalities of implementation. 2) Employees become frustrated, perceiving that these leaders offer ideas solely to appear intelligent. 3) Company owners—who had originally appointed these individuals to high-ranking positions due to personal connections—eventually realize they are incapable of doing the job (specifically, the ability to both devise a concept and formulate the technical plan for its execution); consequently, these leaders are removed from their positions (and are not employed again).

In conclusion: 1) The skill of conceptualizing must be balanced with the skill of technically formulating the execution of that concept. 2) A lack of balance—where conceptual skills are not matched by technical formulation skills (such as determining who will execute the plan, the roles involved, the necessary tools, the required stages and their completion timelines, the budget for each stage, the evaluation methods, and so forth)—can lead to a person being dishonorably removed from their position.

Sunday, July 12, 2026, 16:15 – 16:45 WIB

Monday, July 13, 2026, 01:00 – 01:34 WIB

Dr. Constantinus, S.Pi, M.M., M.Psi (Green Industry & Management) 

Written for: Holiparent Food Division Holiparent Food Division is managed by: 1) Bernardine Agatha Adi Konstantia, S.T.P., M.Sc (Green Food Science & Technology), 2) Dr. Susana Adi Astuti, S.Pi, M.M., M.Si (Green Industrial Behaviour), 3) Dr. Constantinus, S.Pi, M.M., M.Psi (Green Industry & Management) 

Office: Kedaton Terrace D9/3, BSB, Semarang City 

Telephone: +62 82 136 424 089 

In collaboration with "Industrial Psychology Bureau – Dr. Constantinus"

Holiparent Food Division: Green Industry for Fresh Graduates

There are three questions I have received repeatedly from different people: 1) What is the green industry? 2) As a fresh graduate, what is the benefit of understanding the green industry? 3) How can social science graduates start learning about the green industry?

A "green industry" is one that seeks financial profit while simultaneously caring for the natural environment and fostering the well-being of the broader community. In my experience, traditional companies aim solely for financial profit (which automatically benefits the owners). Better companies aim for financial profit (benefiting the owners) as well as the well-being of their employees. Even better still—specifically, green industry companies—aim to achieve three objectives: generating financial profit (benefiting owners), ensuring employee well-being, and fostering the well-being of the community—an effort closely linked to caring for the natural environment where that community resides.

For a fresh graduate, understanding the "green industry" concept is crucial for several reasons: 1) It demonstrates that one's knowledge is up-to-date and not rooted in outdated practices that predate the green industry era. 2) It allows one to assess whether a prospective employer is driven solely by financial profit, balances profit with employee well-being, or is genuinely oriented toward the green industry. 3) It enables one to make informed career decisions—such as whether to stay for a short term (1–4 years) at a profit-only company, a medium term (4–8 years) at a company that values ​​both profit and employee well-being, or a long-term career lasting until retirement at a green-oriented company. It is important to note that a company initially focused solely on financial profit (and owner prosperity) can gradually shift its orientation toward the green industry, even if the process takes a decade or more. Therefore, one should not hastily leave a company simply because it is not yet a green industry player; instead, while working there, one should continuously analyze the situation to detect any shifts in the company's orientation.

Recent graduates from social science programs can readily familiarize themselves with the "green industry" by integrating a focus on environmental sustainability and broader societal well-being with the technical skills acquired during their studies. For instance, graduates in Psychology or Law could study how ecology, ecosystems, and environmental science impact a company's sustainability and business development. It is crucial to understand that environmental degradation and a lack of community well-being can hinder a company's sustainability—let alone its growth—due to factors such as: 1) a poor corporate image among consumers; 2) frequent protests by local communities; 3) the risk of having operating licenses revoked by the government; and 4) a negative corporate image among employees, which causes high-quality staff to resign (moving to other companies) while deterring top-tier applicants (as a poor reputation is easily visible online or on social media).

Sunday, July 12, 2026, at 08:30 WIB

Dr. Constantinus, S.Pi, M.M., M.Psi (Green Industry & Management) 

Written for: Holiparent Food Division

Holiparent Food Division is managed by: 1) Bernardine Agatha Adi Konstantia, S.T.P., M.Sc (Green Food Science & Technology), 2) Dr. Susana Adi Astuti, S.Pi, M.M., M.Si (Green Industrial Behaviour), 3) Dr. Constantinus, S.Pi, M.M., M.Psi (Green Industry & Management) 

Office: Kedaton Terrace D9/3, BSB, Semarang City Telephone: +62 82 136 424 089 

In collaboration with "Industrial Psychology Bureau – Dr. Constantinus"

Member of Holiparent Research & Education

Holiparent Food Division: English is not a dichotomy of "can" versus "cannot"

"How long have you been learning?" That is a sentence I learned from Dr. Tony Garthwaite, a visiting lecturer from Humberside Polytechnic (UK), in 1991. At the time, I was a fourth-semester undergraduate student in the Fisheries Study Program at the Faculty of Animal Science, Diponegoro University.

At that time, I not only learned about post-harvest technology from Dr. Garthwaite but also improved my English speaking skills, as he did not speak Indonesian. Dr. Garthwaite gave me tips on how to communicate fluently in spoken English.

I admit that my aptitude for learning English is not as strong as my wife's (we were classmates during our undergraduate studies in Fisheries Science at the Faculty of Animal Science, Diponegoro University). My ability also pales in comparison to my daughter's; after all, she completed her Master’s degree in Food Technology at Ghent University and KU Leuven in Belgium (where she used English in her daily life). To be honest, when I first started my undergraduate studies, I used to feel anxious about speaking English, fearing that my grammar or pronunciation might be flawed or my vocabulary limited. However, a conversation I had with Dr. Garthwaite—a native speaker—gave me the confidence to realize that it is perfectly fine not to be perfect.

My communication experiences in 1991 gave me the confidence to communicate in English, even though my English was not perfect. While working in export/import (1995–1998) and later in export marketing (1999–2002), I communicated with many people, and not all of them were fluent in English.

When I traveled to several European countries to visit my daughter, who was pursuing her master's degree in Belgium, I also met many people there whose English was not perfect.

I am sharing this experience to encourage the many people in Indonesia who feel afraid, embarrassed, or lack confidence because their English proficiency isn't as good as that of their school English teachers or university English lecturers.

In conclusion: 1) English speaking ability is not a matter of simply "can" versus "cannot." 2) I view English speaking proficiency as falling on a scale of 0 to 10. 3) I have met people in Europe whose English speaking skills were imperfect, yet they spoke the language with confidence. 4) I eventually gained the confidence to speak English, even though my proficiency level was only a 6 or 7. 5) It was precisely by consistently practicing that my ability gradually improved.

Friday, July 10, 2026, at 10:55 WIB

Author: Dr. Constantinus, S.Pi, M.M. (Green Industry & Management)

Holiparent Food Division is managed by: 1) Bernardine Agatha Adi Konstantia, S.T.P., M.Sc (Green Food Science & Technology), 2) Dr. Susana Adi Astuti, S.Pi, M.Si (Green Industrial Behavior), 3) Dr. Constantinus, S.Pi, M.M. (Green Industry & Management)

Holiparent Food Division: Pasar sebagai tempat belajar 😀👍