This article has been withdrawn as it was published elsewhere and accidentally duplicated. The original article can be seen here: 10.1108/09544789510087733. When citing the…
Abstract
This article has been withdrawn as it was published elsewhere and accidentally duplicated. The original article can be seen here: 10.1108/09544789510087733. When citing the article, please cite: Cyril Atkinson, (1995), “The total teamwork way”, The TQM Magazine, Vol. 7 Iss: 3, pp. 32 - 34.
A programme of change leading to continuous improvement requires aplanned programme to effect it. The six ingredients for change –management commitment; education; implementation;…
Abstract
A programme of change leading to continuous improvement requires a planned programme to effect it. The six ingredients for change – management commitment; education; implementation; measurement and benchmarking; recognition; and regeneration – are a distillation of the management focus points and the right mix by the senior managers team will create a continuous culture.
Details
Keywords
Draws an analogy between a successful work team and a successfulsoccer team. Identifies several team types which support TQ operations.Suggests that work is evolving from reactive…
Abstract
Draws an analogy between a successful work team and a successful soccer team. Identifies several team types which support TQ operations. Suggests that work is evolving from reactive problem‐solving teams towards proactive process improvement teamworking. Illustrates the development of problem‐solving teamworking and suggests that this style is now moving into self‐supervising teams. Models the various team types being utilized within the UK.
Details
Keywords
Reports on the Continuous Quality Improvement (CQI) Conference of April1994. Manchester United is cited as a model for team building and CQI.The practice of teamwork, with…
Abstract
Reports on the Continuous Quality Improvement (CQI) Conference of April 1994. Manchester United is cited as a model for team building and CQI. The practice of teamwork, with commitment from top management, was a recurring theme. CQI means keeping fresh, investing new concepts and new methods of quality systems. It requires total commitment from the entire organization and putting trust in the workforce.
Details
Keywords
In consequence of inadequate accommodation at our present address, the Editorial and Publishing Offices of the British Food Journal will be removed to more commodious offices at
Zhiwei Zeng, Chunyan Miao, Cyril Leung and Zhiqi Shen
This paper aims to adapt and computerize the Trail Making Test (TMT) to support long-term self-assessment of cognitive abilities.
Abstract
Purpose
This paper aims to adapt and computerize the Trail Making Test (TMT) to support long-term self-assessment of cognitive abilities.
Design/methodology/approach
The authors propose a divide-and-combine (DAC) approach for generating different instances of TMT that can be used in repeated assessments with nearly no discernible practice effects. In the DAC approach, partial trails are generated separately in different layers and then combined to form a complete TMT trail.
Findings
The proposed approach was implemented in a computerized test application called iTMT. A pilot study was conducted to evaluate iTMT. The results show that the instances of TMT generated by the DAC approach had an adequate level of difficulty. iTMT also achieved a stronger construct validity, higher test–retest reliability and significantly reduced practice effects than existing computerized tests.
Originality/value
The preliminary results suggest that iTMT is suitable for long-term monitoring of cognitive abilities. By supporting self-assessment, iTMT also can help to crowdsource the assessment processes, which need to be administered by healthcare professionals conventionally, to the patients themselves.
Details
Keywords
Patrick Barber, Andrew Graves, Mark Hall, Darryl Sheath and Cyril Tomkins
A methodology was developed to measure cost of quality failures in two major road projects, largely based upon a work‐shadowing method. Shows how the initial data were collected…
Abstract
A methodology was developed to measure cost of quality failures in two major road projects, largely based upon a work‐shadowing method. Shows how the initial data were collected and categorised into definable groups and how the costs were estimated for each of these categories. The findings suggest that, if the projects examined are typical, the cost of failures may be a significant percentage of total costs, and that conventional means of identifying them may not be reliable. Moreover, the costs will not be easy to eradicate without widespread changes in attitudes and norms of behaviour within the industry and improved managerial co‐ordination of activities throughout the supply chain.
Details
Keywords
The following is a partial abstract, with acknowledgments, of the latest report issued by the Ministry of Health. “This Report,” it is said, “should be of service to public…
Abstract
The following is a partial abstract, with acknowledgments, of the latest report issued by the Ministry of Health. “This Report,” it is said, “should be of service to public analysts, analytical chemists and all those concerned with the determination of lead in food.” The condensed and valuable review describing methods for the determination of lead in foods, and a general method for the determination of small amounts of lead in food can hardly be abstracted, and we must refer readers to the report itself for the necessary details.
Of late there has been a controversy among medical men upon the question of whether or not the cooking of food in aluminium receptacles may result in injury to health. Quite…
Abstract
Of late there has been a controversy among medical men upon the question of whether or not the cooking of food in aluminium receptacles may result in injury to health. Quite recently there were three letters upon this subject in one issue of the “British Medical Journal.” There are those who see in this practice a real and serious danger; others who deny the existence of any such danger; and there are many who entertain doubts upon the subject.
Southwark Borough Council have considered a report of the special sub‐committee of the Kensington Borough Council relative to the use of boric acid as a preservative in cream. Mr…
Abstract
Southwark Borough Council have considered a report of the special sub‐committee of the Kensington Borough Council relative to the use of boric acid as a preservative in cream. Mr. Cyril Dickinson, public analyst for the borough of Southwark, in a report to the Public Health Committee, states that a Departmental Committee reported in 1901 on the use of preservatives and colouring matter in foods, and in this report recommended that the only preservative which it shall be lawful to use in cream be boric acid, or mixtures of boric acid and borax, and in amount not exceeding 0.25 per cent. (17.5 grains to the pound) expressed as boric acid, the amount of such preservative to be notified on the label of the vessel. The late Local Government Board, in 1912, issued the milk and cream regulations, followed by an Amending Order, in 1917, which provides that no preservative shall be added to cream except boric acid “in amount not exceeding 0.4 per cent. (28 grains to the pound),” and requiring the declaratory labels to bear the words “not suitable for infants or invalids.” The circular which accompanied the Order of 1917 referred to the order as an interim measure, and mentioned the appointment of a small expert committee to enquire further into the matter, at the same time pointing out that it might bo found that the limit of boric acid in cream should be less than the maximum fixed by the regulations, and urging that every effort be made to use as little as possible or even dispense with it entirely. Although five years have elapsed since the issue of the order, the committee of experts has not yet been appointed, and Kensington Borough Council were now asking for support from the Minister of Health to institute forthwith the enquiry promised. The cream trade in Southwark was of a limited character, as evidenced by the difficulty in obtaining samples from vendors other than the large stores. In September, 1910, the public analyst adds, he reported to the Council in detail the results of a series of analyses of cream bought in the borough. The average amount of boric acid then found (0.23 per cent.) was considerably below the maximum amount (0.4 per cent.) mentioned in the regulations in 1917. He felt that his Council should support the Kensington Borough Council in their action, and at the same time should urge on the Minister of Health the very great necessity of going into the whole question of preservatives in food. No action had yet been taken to carry into effect the recommendations of the Departmental Committee of 1901, and the present position was extremely unsatisfactory both for the public and the trade. If preservatives are to be allowed in foods their nature and the amounts permissible should be definitely settled for the country as a whole; it should not be left to individual authorities to fight test cases. The problem was a very wide and difficult one, but an earnest attempt should be made to solve it, and so place the administration of this section of public health work on a satisfactory basis.