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The traditional "entry level" grade within DCAA is the GS-7 level (some employees come in either at the lower GS-5 level or higher GS-9 or GS-11 levels) and the "career ladder" is GS-7 to GS-9 to GS-11 and finally to GS-12, with the employee expected to advance between grades after one year and if hired as a GS-7, to reach the GS-12 level after ...
The next level/classification of a group of similar jobs would include increased responsibility, and thus a higher pay band (e.g. Band 2 = $13–21 per hour). Organizing pay structures in a pay band manner allows for overall control at the management level of an organization, while still giving some discretion for supervisors to reward good ...
Typically, pay grades encompass two dimensions: a “vertical” range where each level corresponds to the responsibility of, and requirements needed for a certain position; and a “horizontal” range within this scale to allow for monetary incentives rewarding the employee's quality of performance or length of service.
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The Master of Health Administration, Master of Healthcare Administration (MHA), or Master of Health Management (MHM), is a master's-level professional degree granted to students who complete a course of study in the knowledge and competencies needed for careers in health administration, involving the management of hospitals and other health services organizations, as well as public health ...
Medical Laboratory Technician/Medical Laboratory Scientist/Medical Technologist (MLT, MLS, MT) Associate of Science in Medical (Clinical) Laboratory Sciences (ASMLS, ASCLS, degrees, MLT Certification Eligible if from a NAACLS accredited program)
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The professional requirements of dietary managers vary across countries and employment settings, but usually include some formal (postsecondary) education and/or on-the-job experience in nutrition care and therapy, management of foodservice operations, human resource management, and sanitation and food safety. [2]