Mike Bagshaw and Caroline Bagshaw
Innovation is the constant requirement for the twenty‐first century. This comes first from individuals, but must permeate throughout the organisation. There is a new concept of…
Abstract
Innovation is the constant requirement for the twenty‐first century. This comes first from individuals, but must permeate throughout the organisation. There is a new concept of the organisation itself being a learning, evolving organism. Knowledge must be shared freely to give it fuel for that growth. The status traditionally given to people who know a lot needs to be shifted to people who share a lot. This happens spontaneously in a crisis, when people are willing to try anything. We need to retain this willingness day to day. It takes emotional resilience, as change is difficult, and sometimes even seems threatening. The status quo has to be steadily challenged. Diversity is not something to be merely managed, but to be harvested as an essential ingredient for innovation. Leaders have to be behind the workforce, empowering them. Leading from the front is obsolete.
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Mike Bagshaw and Caroline Bagshaw
Self‐development of employees is essential if businesses are to thrive. Technology has brought new techniques, of which e‐learning is one of the more publicised. There has been a…
Abstract
Self‐development of employees is essential if businesses are to thrive. Technology has brought new techniques, of which e‐learning is one of the more publicised. There has been a great deal of experimentation, some of it more successful than others. One ingredient, motivation, remains essential to the success of any development plan. Personal contact is an important part of this. Now e‐learning is out of its infancy, there has been a move towards blended learning – a mix of different learning methods to optimise the effect of all of them. There is a radical initiative from Sweden, which combines personal coaching with Web‐based training. It takes as its pivotal point the motivation of the employee. Aligning individual goals with organisational objectives is integral to the programme.
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Mike Bagshaw and Caroline Bagshaw
Although technology makes communication technically instant and infinite, old‐fashioned one‐to‐one is still best for building relationships. Networking is one of the best ways to…
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Although technology makes communication technically instant and infinite, old‐fashioned one‐to‐one is still best for building relationships. Networking is one of the best ways to expand business. People join forces for bigger schemes than they could manage individually. This has now extended beyond individuals. Two or more companies will join, share and co‐operate for joint ventures. This article describes a corporate leadership project jointly run by a management consultancy, a business school and an outdoor activities provider. Their different approaches, which might have been considered as in competition with each other, were blended to provide something brand new, that could not have happened with any one of the organisations without the others. All three have also been able to expand their own market through new contacts. This type of joint enterprise, a mixture of co‐operation and competition, is called co‐opetition.
UK bank Halifax plc knew what it wanted from its corporate‐leadership program – strong leaders who not only had the thinking skills and concepts, but could also make things happen…
Abstract
UK bank Halifax plc knew what it wanted from its corporate‐leadership program – strong leaders who not only had the thinking skills and concepts, but could also make things happen through their people. This meant giving participants a strong theoretical base and backing it up with the practical skills to make the theories work. Halifax also recognized the value of outdoor training for leadership development, and wanted this included, too. The problem was that traditional providers of training would probably be able to offer excellence in one or possibly two of these areas, but not all three. Halifax’s solution was therefore to opt for three separate organizations, each with an excellent track record in one of the areas of the program.
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Karen Humphries, Caroline Clarke, Kate Willoughby and Jake Smithson
The purpose of this paper is to develop an understanding of the experience of secure care from the patients’ perspective.
Abstract
Purpose
The purpose of this paper is to develop an understanding of the experience of secure care from the patients’ perspective.
Design/methodology/approach
A systematic review of qualitative literature was conducted. The data was sourced from the electronic databases: PsychINFO, CINAHL, Medline and the Web of Science Core Collection using pre-defined search terms. A total of 17 studies, conducted in various countries worldwide and covering high, medium and low secure inpatient settings, were included for review. The analysis involved integrating findings from across the literature and was guided by thematic synthesis.
Findings
A total of eight themes were generated from the data, three of which provided an understanding of the experience of forensic secure care, and the remaining five themes provided an understanding of the factors which may influence the experience of secure care.
Practical implications
Developing understanding of patient experience can lead to service improvements, potentially impacting patients’ motivation and engagement and thus reducing admission times, potential recalls and recidivism.
Originality/value
To the best of the authors’ knowledge, this is the first systematic review to date to exclusively explore the broad topic of the patient experience of secure mental health care.
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The report recently issued by the joint committee, appointed by various Administrative Counties and County Boroughs in the North of England, to inquire into the subject of milk…
Abstract
The report recently issued by the joint committee, appointed by various Administrative Counties and County Boroughs in the North of England, to inquire into the subject of milk contamination, is an important document to which reference was made in the last number of this journal. Unfortunately little permanent good is likely to result from such reports unless the circumstances which have given rise to the grave faults to which attention is called be dealt with by authority. Such reports are admittedly of great interest. They contain much valuable and important matter, and are full of first‐hand and reliable evidence collected by experts at the expenditure of much time and trouble. As a general rule, however, they are too technical in their wording to appeal directly either to the general public or to the ordinary milk dealer. Still, the bearing of the matters they refer to on the every‐day life and health of the nation is so great that they should not be allowed to sink into oblivion by failure to bring their essential features before the wider public to which they are in tended to appeal. On these grounds the suggestion contained in the report that a pamphlet, should he issued containing the results of the committee's investigations is an excellent one. The means that are taken from time to time to rouse public interest in the important and allied questions of meat and milk are unfortunately characterised by their spasmodic, if vigorous, nature. The agitation dies down after a time and is not renewed until perhaps the original question again rises in a sufficiently acute form. The work has then to be done over again. It is necessary to bring home to the public the importance of, say, a pure milk supply, but to produce a permanent impression it is needful to proceed by an educational process and not by one that is based on unorganised agitation. The methods pursued in the United States in relation to food questions are not always to be commended, but in relation to the educational methods to which reference has just been made we may usefully consider the means adopted by the State authorities of the Republic. They are in the first place nothing if not practical. There, as here, the greatest hope of a would‐be reformer lies in his being able to rouse up public opinion. Hence we find questions such as these are kept steadily to the front by the authorities, by means of official publications and the public press, with the avowed object of enlisting the trade on the side of the law to aid in keeping food products up to reasonable standards of quality. In a report recently issued by the State Agricultural Station of Kentucky dealing with the question of the milk supplied to the town of Louisville it is said that the result of inquiries instituted by the station showed “the large majority of dairymen to be anxious to co‐operate with the officials in the enforcement of all fair regulations; that they need help in an educational way and are eager for any practical information which will help them to better their plants; that to accomplish this both the State and the city should maintain, not at the dairyman's expense, sufficient experts in dairying science, and veterinarians to constantly inspect the districts, helping wherever possible, not only pointing out deficiencies, but suggesting remedies, and, finally, reporting for prosecution or withdrawing the permit of the dairyman not complying with the regulations necessary to produce wholesome milk.” What is said in this report might equally well apply to affairs on this side of the water as regards the milk supply. The authorities in Kentucky have had exactly the same problems to face and deal with as those referred to in the report of the Joint Committee. The same want of attention to cleanliness, to light, ventilation, and drainage in the cowshed; the same unpleasant methods of dealing with the milk during the process of transport; and the same want of cleanliness in the shop characterised many of the small and large dealers in Kentucky as in this country. For all that we cannot assume the milk dealer or cowkeeper to be invariably in the wrong through malice aforethought. The Kentucky report just quoted states that the time and money spent in telling the cowkeeper and dairyman not to do this or that would be in many cases better spent by showing him how to do things. “Most dairymen would be willing to make improvements if they knew exactly how to go about it.” It appears that three‐fourths of the dairymen who supply Louisville with milk are co‐operating with the health authorities in the task of “cleaning up.” We must not assume that the British cowkeeper or dairyman is less willing to do the right thing than is his American confrére. The position of such an institution as a State Experiment Station is probably peculiar to the United States. It is in intimate touch with the requirements of every farmer in the State. It deals with all problems relating to the rearing and diseases of cattle, their housing, food and treatment; with the products of the dairy, farm, and stockyard. It is consulted by farmers on all conceivable subjects affecting their business at all times. The interests of the station do not end here. Not only is it concerned with the cattle and their products as such, but the Experiment Station is authorised by the legislature to concern itself with the distribution and sale of all dairy produce including, of course, milk and allied substances, with the hygienic and veterinary inspection of buildings and cattle, as well as with the conditions prevailing in dairies and milkshops. Moreover, the inspection of food products of all kinds and their analysis under the Pure Food Law of the State is frequently placed by the State in the hands of the experts attached to the Experiment Station. Under these circumstances such an institution is exceptionally well qualified to judge the requirements or faults of any process or institution affecting the food supply. In the case under review the Experiment Station sent round a circular letter to all cowkeepers and dairymen concerned, pointing out what it proposed to do, and asking for comments and suggestions. The object, in fact, was to make all farmers and dairymen feel that in the authorities of the Experiment Station they had to deal with a friendly body and not one whose desire was merely to catch them tripping. This they have apparently succeeded in doing, and with good results. The position of affairs in this country seems rather to suggest that public authorities and the milk trade occupy two hostile camps, and if this be so the fact is regrettable.
Some people assert that the tendency of modern Governments is to be too grandmotherly. They urge that people must not depend on the Government preventing them from coming to harm…
Abstract
Some people assert that the tendency of modern Governments is to be too grandmotherly. They urge that people must not depend on the Government preventing them from coming to harm, and that they should be self‐reliant. This is very true, but nowadays one individual cannot be a specialist in everything. The ordinary person has to take a great many things on trust. For instance, a passenger by train is not able to inspect the engine and look at all the wheels, examine the whole length of railway, and in other ways assure himself that he and his are fairly safe from the results of the carelessness of others. On the contrary, he has to trust to the “powers that be” that they have adjusted the laws concerning responsibility in case of accident to any train that, on the average, the proper amount of care has been exercised. It is the same with weights and measures; a purchaser cannot always carry about with him a pair of scales and a set of weights to ensure his not being cheated; he has to trust to the Government and its inspector. And the Food and Drugs Acts constitute an attempt to protect people who are not in a position to protect themselves from being cheated. It has been suggested that the same principle should be extended to ensuring the proper cooking of food. The digestibility of most foods depends very largely upon the cooking, and yet how many of those who keep restaurants or roadside inns are really capable of cooking food properly? A busy man at the lunch hour and a cyclist at an inn are usually in a hurry. They have to eat the food supplied or go for some hours without any, and there ought to be some means invented to ensure the food being fit to eat. There would, of course, have to be some legal definition of “well‐done” or “under‐done” meat, and what a cup of “fresh” tea ought to be. The exact hardness of potatoes allowable by law would give rise to appeal cases, and some glaring case of an egg boiled too hard might send a landlord to prison for a month. Boarding‐houses might even be brought within the administrations of the Proper Cooking of Food Acts.