Establishes whether e‐mail overload exists in the UK workplace through a series of in‐depth interviews. Evaluates the use of e‐mail and attitudes towards its use in a business…
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Establishes whether e‐mail overload exists in the UK workplace through a series of in‐depth interviews. Evaluates the use of e‐mail and attitudes towards its use in a business environment. Concludes that e‐mail has recently penetrated into organisations as a business communication tool and that the level of seniority in a company impacts on the number of e‐mails sent and received. Establishes that e‐mail overload exists, although it is difficult to say to what extent, as e‐mail usage is sometimes very personal. Devises a set of guidelines to give advice on how to manage incoming messages.
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There is an increasing awareness that higher education (HE) institutions face significant challenges in managing and supporting students as they transition into university life…
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There is an increasing awareness that higher education (HE) institutions face significant challenges in managing and supporting students as they transition into university life. If HE institutions struggle to achieve this important aim, this can lead to an increase in student drop-out. This can of course present significant financial implications and challenges and worse still, result in mental health challenges in students. The concept of Mental Toughness (MT) has been shown in a substantial number of investigations, to develop our understanding of why some people might be more vulnerable to these pressures than others. Importantly, it provides both a means of identifying those people and insights about ways they can be best supported. This chapter proposes a well-researched MT framework to facilitate and support universities with these challenges and highlights three key strategies for managing this successfully.
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Despite the renowned poor employment practices across the hospitality industry recent analysis of the Workplace Industrial Relations Survey reported higher levels of job…
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Despite the renowned poor employment practices across the hospitality industry recent analysis of the Workplace Industrial Relations Survey reported higher levels of job satisfaction among hospitality employees than those in other industries. This paper presents a collective case study of hospitality employees across four small independent restaurants to shed light onto why this situation might exist. The paper discusses the influence an employee's orientation to work has and demonstrates how orientations underpin individual attitudes and behaviour. In presenting four different orientations to work, how individuals manage work and life for personal satisfaction and gain, is illustrated. Indeed, this individualistic ideology contributes to the levels of job satisfaction reported.
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In the last four years, since Volume I of this Bibliography first appeared, there has been an explosion of literature in all the main functional areas of business. This wealth of…
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In the last four years, since Volume I of this Bibliography first appeared, there has been an explosion of literature in all the main functional areas of business. This wealth of material poses problems for the researcher in management studies — and, of course, for the librarian: uncovering what has been written in any one area is not an easy task. This volume aims to help the librarian and the researcher overcome some of the immediate problems of identification of material. It is an annotated bibliography of management, drawing on the wide variety of literature produced by MCB University Press. Over the last four years, MCB University Press has produced an extensive range of books and serial publications covering most of the established and many of the developing areas of management. This volume, in conjunction with Volume I, provides a guide to all the material published so far.
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Explores the ideas that a group’s social capital is related to levels of social exclusion, together with the policy implication that social capital can be developed in order to…
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Explores the ideas that a group’s social capital is related to levels of social exclusion, together with the policy implication that social capital can be developed in order to counter exclusion. Analyses a school‐based research project which looks at the relationship of social capital to the well‐being of children and young people covering gender, ethnicity, age, trust and community. Concludes that Putnam’s widely used concept of social capital is problematic as it over‐emphasises “bridging, linking and bonding and neglects material, economic and political factors”. Suggests that Bourdieu’s concept is more useful.
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Mr. H H. Bagnall, B.Sc., F.I.C., Public Analyst for the City of Birmingham, comments in his annual report on the work done at the City laboratory and on the still apparent need…
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Mr. H H. Bagnall, B.Sc., F.I.C., Public Analyst for the City of Birmingham, comments in his annual report on the work done at the City laboratory and on the still apparent need for standards and definitions of food, and of legislation to enforce their application in manufacture or in shops. Of the 5,472 samples taken in the city under the Sale of Food and Drugs Acts 4 per cent. were found to be adulterated, but he observes that misdescription of articles of food is much more common than actual adulteration. The number of samples taken during the year was larger, and the variety greater, than in any previous year. About 140 different varieties of foods and drugs were examined, and few, if any, foods were not sampled. It was reassuring to learn that the Minister of Health was considering the introduction of legislation on the lines of the recommendations submitted in 1934 by the Departmental Committee which enquired into the working of the law as to the composition and description of articles of food other than milk. Ice‐cream was a case in point. In fifty‐one samples taken, the fat content varied between less than 2 per cent. and 19 per cent. Roughly, the samples were of two classes. Those containing less than 4 per cent. were bought mainly from carts in the streets of parks, and were probably the products of smaller makers; those with more than 8 per cent. were manufactured on a large scale by a few well‐known firms. “It is obvious something is wrong here,” Mr. Bagnall reports. “Apart from any question of price, ice cream is, or should be, a valuable article of food, and the purchaser should have some means of knowing what to expect when he asks for it. At the moment he may get a substance which approximates to frozen custard (not made with eggs !) or he may get a really first‐class product containing a considerable amount of cream. The position is similar with respect to a number of other products, particularly compounded articles; and the beneficial effect of legislation in such matters is clearly shown in the case of condensed and dried milks. This kind of governmental interference with manufacture used to be thought of as grandmotherly legislation; but, when one remembers the sort of statement, bearing no relation to the contents, that used to appear on tins of condensed milk, one cannot but feel that there may be some virtue in these departures from laisser‐faire methods. At any rate, no one would wish to return to the old haphazard days when condensed milk was simply what the manufacturers chose to make it. It is curious that the law is far more careful that the composition of feeding stuffs sold for the use of cattle should be made known to the purchaser than that articles sold for human consumption should be sold under a guarantee of quality. If I buy, say, cotton cake for feeding cows, the vendor is bound to give me an invoice stating the amounts of oil, protein and fibre contained in it, and severe penalties are entailed if false statements are made. If I buy an infant's food, however, there is no compulsion on the part of the maker to give particulars regarding its composition. In fact, the label may contain statements entirely at variance with the analysis, but which, nevertheless, are of too vague a character to become the subjects of police court proceedings. It is surely as important that the mother of a child should know something of the composition of the food she uses as that a farmer should know the food value of his cattle cakes, and it is to be hoped that legislation on such matters may not be unduly delayed. The misdescription of articles of food is a much more common thing than adulteration. Under modern conditions of inspection and sampling, it simply does not pay manufacturers and retailers to risk the cruder forms of adulteration and substitution, but the wide use of advertising as an aid to sales, often leads to the use of exaggerated statements regarding the quality and food value of articles of diet. We are all familiar with the extraordinary claims put forward on behalf of particular foods of well‐known composition which seek to show that they possess unique properties not shared by other similar foods. It is often impossible for the food analyst to check such statements, and the public is deceived into thinking that a superior article is being obtained. Often it is only in the advertisements relating to the article in question that one finds these exaggerated statements, and when a tin or packet is bought it is found that the label gives a much milder description of the contents. Under the present law only statements appearing on the label can be made the subject of legal proceedings. It is desirable that false claims appearing in advertisements should also be brought within the scope of food and drug legislation.” During the year a number of samples of pasteurised milk were examined by the “phosphatase test.” Of 112 samples, fifty‐eight were efficiently pasteurised; in thirty‐six cases some technical error had occurred during the process, such as imperfect temperature or time control, or a small admission of raw milk; and in the remaining eighteen cases there was evidence of gross negligence. The samples were taken at selected times and places thought likely to yield abnormal figures, so that too much weight should not be given to the fact that about 48 per cent. of the samples did not pass the test.”
ANYBODY whoses daily work involves the planning and spending of money must at all times be concerned by efforts to ensure that value is being obtained for the money spent. Those…
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ANYBODY whoses daily work involves the planning and spending of money must at all times be concerned by efforts to ensure that value is being obtained for the money spent. Those of us who, as librarians, are spending the money of fellow tax‐payers, are naturally doubly concerned about this problem. In addition, the very phrase “value for money” to a Yorkshireman is a continual challenge, and a point on which he instinctively feels, rightly or wrongly, that he has some secret inborn knowledge.