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In a study during Industry Year (1986) 3,000 managers contributed their views of where they would like to be in the future and gave their reasons. They also offered ideas as to what had made them successful so far in their careers, and what training and development they felt they needed for future success.

One of the biggest challenges facing European companies is the development and training of tomorrow's top managers — today's high fliers. The way in which those high fliers are developed and trained — particularly in the early stages of their careers — will be crucial for the future of European businesses.

The final report of the Butter Regulations Committee has now been published and it is earnestly to be hoped that Regulations based on the Committee's Recommendations will at once be framed and issued by the Board of Agriculture. It will be remembered that in an Interim Report the Committee recommended the adoption of a limit of 16 per cent. for the proportion of water in butter, and that, acting on this recommendation, the Board of Agriculture drew up and issued the “Sale of Butter Regulations, 1902,” under the powers conferred on the Board by Section 4 of the Food Act of 1899. In the present Report the Committee deal with the other matters referred to them, namely, as to what Regulations, if any, might with advantage be made for determining what deficiency in any of the normal constituents of butter, or what addition of extraneous matter other than water, should raise a presumption until the contrary is proved that the butter is not “genuine.” The Committee are to be congratulated on the result of their labours—labours which have obviously been both arduous and lengthy. The questions which have had to be dealt with are intricate and difficult, and they are, moreover, of a highly technical nature. The Committee have evidently worked with the earnest desire to arrive at conclusions which, when applied, would afford as great a measure of protection—as it is possible to give by means of legislative enactments—to the consumer and to the honest producer. The thorough investigation which has been made could result only in the conclusions at which the Committee have arrived, namely, that, in regard to the administration of the Food Acts, (1) an analytical limit should be imposed which limit should determine what degree of deficiency in those constituents which specially characterise butter should raise a presumption that the butter is not “genuine”; (2) that the use of 10 per cent. of a chemically‐recognisable oil in the manufacture of margarine be made compulsory; (3) that steps should be taken to obtain international co‐operation; and finally, that the System of Control, as explained by various witnesses, commends itself to the Committee.

The subject of food and drug legislation is again before Parliament. It is proposed, under MR. JOHN BURNS' Food and Drugs Bill (see this Journal, August, 1913), to empower the Local Government Board to make Regulations which shall define an article of food or a drug with regard to its nature, substance, and quality. The Board will only issue Regulations of this kind after making such enquiry as in its opinion may be necessary.

No milk to be sold from newly‐calved cows, nor until three days after the calf has been removed.

Much management training is still conducted by faith rather than on a cost‐benefit basis. The use of simulated management environments is proposed. This can be implemented at the workplace, not just on a training course. Examples of benefits from an actual case are given.

In the second part of this report the action of nitrogen peroxide on flour is discussed at some length in an account of a series of researches that have been carried out by DR. MONIER‐WILLIAMS. His conclusions may be briefly stated as follows. The maximum bleaching effect is obtained when each kilogram of flour is treated with from 30 to 100 cubic centimetres of nitrogen peroxide. The bleaching effect becomes more pronounced after keeping for several days. The amount of nitrous acid or nitrites that are present in bleached flour corresponds to about 30 per cent. of the total nitrogen absorbed, the proportion of nitrites present remaining nearly constant after the lapse of several days in the more slightly bleached samples. After the lapse of a short time it is still possible to extract about 60 per cent. of the nitrogen absorbed by the flour by means of cold water, but after several days the nitrogen that can be extracted by this means decreases. This may perhaps be attributed to the “absorption” of nitrous acid by the glutenin and gliadin. In highly bleached flour (300 cubic centimetres of nitrogen peroxide per kilogram of flour) a considerable increase in the amounts of soluble proteins and soluble carbohydrates takes place. In highly bleached flour, after some time, about 6 or 7 per cent. of the nitrogen introduced as nitrogen by the nitrogen peroxide is absorbed by the oil, which acquires the characteristics of an oxidised oil. No evidence is forthcoming as to the formation of diazo compounds nor the production of free nitrogen. Bleaching was found to exercise an inhibitory action on the salivary digestion of flour.

The purpose of this study is to identify shared themes and concerns of two local and critical archives by comparing their design and day-to-day practice.

The action research has drawn on the experience of collaboration between a Sydney-based community space (Frontyard) and the Surabaya-based co-working community (C2O) over one year. Each space houses a small physical library of books, which is the focus of this analysis.

Hacking has emerged as a key value of both archives. A hacking approach has shaped the design of each space and the organisation each archive. Hacking frames the analysis of each collection in this study.

Pragmatic and political understanding of such archives have implications for better quality and more authentic exchange between the communities that make use of these libraries in Indonesia and Australia.

While some work on local critical archives has been done in Indonesia and Australia, no research to date has made specific comparisons with the aim of sharing knowledge. Because these archives are often temporary and ephemeral, documenting the work that goes into them, and their practitioners’ perspectives, is urgent, making possible shared knowledge that can inform the ways communities make decisions about their own heritage.

Discusses the broad aims of the Leasehold Reform, Housing and Urban Development Bill 1993: collective enfranchisement, relevant premises, qualifying tenants, long lease, and leases at a low rent. Examines enfranchisement procedures and the valuation aspects relevant to the Bill. Concludes that the Bill has caused considerable concern because its complexity appears to offer little benefit to anyone.

In its passage through the Grand Committee the Food Bill is being amended in a number of important particulars, and it is in the highest degree satisfactory that so much interest has been taken in the measure by members on both sides of the House as to lead to full and free discussion. Sir Charles Cameron, Mr. Kearley, Mr. Strachey, and other members have rendered excellent service by the introduction of various amendments; and Sir Charles Cameron is especially to be congratulated upon the success which has attended his efforts to induce the Committee to accept a number of alterations the wisdom of which cannot be doubted. The provision whereby local authorities will be compelled to appoint Public Analysts, and compelled to put the Acts in force in a proper manner, and the requirement that analysts shall furnish proofs of competence of a satisfactory character to the Local Government Board, will, it cannot be doubted, be productive of good results. The fact that the Local Government Board is to be given joint authority with the Board of Agriculture in insuring that the Acts are enforced is also an amendment of considerable importance, while other amendments upon what may perhaps be regarded as secondary points unquestionably trend in the right direction. It is, however, a matter for regret that the Government have not seen their way to introduce a decisive provision with regard to the use of preservatives, or to accept an effective amendment on this point. Under existing circumstances it should be plain that the right course to follow in regard to preservatives is to insist on full and adequate disclosure of their presence and of the amounts in which they are present. It is also a matter for regret that the Government have declined to give effect to the recommendation of the Food Products Committee as to the formation of an independent and representative Court of Reference. It is true that the Board of Agriculture are to make regulations in reference to standards, after consultation with experts or such inquiry as they think fit, and that such inquiries as the Board may make will be in the nature of consultations of some kind with a committee to be appointed by the Board. There is little doubt, however, that such a committee would probably be controlled by the Somerset House Department; and as we have already pointed out, however conscientious the personnel of this Department may be—and its conscientiousness cannot be doubted—it is not desirable in the public interest that any single purely analytical institution should exercise a controlling influence in the administration of the Acts. What is required is a Court of Reference which shall be so constituted as to command the confidence of the traders who are affected by the law as well as of all those who are concerned in its application. Further comment upon the proposed legislation must be reserved until the amended Bill is laid before the House.