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Article
Publication date: 1 February 1996

Marjorie H. McEntire and Joseph C. Bentley

Mergers, frequent and disruptive business practices, are increasing in the U.S. and abroad. A qualitative inquiry of a newly‐merged travel agency revealed six acculturation…

400

Abstract

Mergers, frequent and disruptive business practices, are increasing in the U.S. and abroad. A qualitative inquiry of a newly‐merged travel agency revealed six acculturation themes: identity, reputation, leadership, membership, information, and appearance. These themes suggest an acculturation agenda for the long period of turmoil that follows a merger.

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The International Journal of Organizational Analysis, vol. 4 no. 2
Type: Research Article
ISSN: 1055-3185

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Publication date: 4 October 1996

Joseph A. Boisse and Stella Bentley

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Advances in Librarianship
Type: Book
ISBN: 978-1-84950-879-7

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Publication date: 13 August 2018

Robert L. Dipboye

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The Emerald Review of Industrial and Organizational Psychology
Type: Book
ISBN: 978-1-78743-786-9

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Book part
Publication date: 27 October 2016

Alexandra L. Ferrentino, Meghan L. Maliga, Richard A. Bernardi and Susan M. Bosco

This research provides accounting-ethics authors and administrators with a benchmark for accounting-ethics research. While Bernardi and Bean (2010) considered publications in…

Abstract

This research provides accounting-ethics authors and administrators with a benchmark for accounting-ethics research. While Bernardi and Bean (2010) considered publications in business-ethics and accounting’s top-40 journals this study considers research in eight accounting-ethics and public-interest journals, as well as, 34 business-ethics journals. We analyzed the contents of our 42 journals for the 25-year period between 1991 through 2015. This research documents the continued growth (Bernardi & Bean, 2007) of accounting-ethics research in both accounting-ethics and business-ethics journals. We provide data on the top-10 ethics authors in each doctoral year group, the top-50 ethics authors over the most recent 10, 20, and 25 years, and a distribution among ethics scholars for these periods. For the 25-year timeframe, our data indicate that only 665 (274) of the 5,125 accounting PhDs/DBAs (13.0% and 5.4% respectively) in Canada and the United States had authored or co-authored one (more than one) ethics article.

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Research on Professional Responsibility and Ethics in Accounting
Type: Book
ISBN: 978-1-78560-973-2

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Article
Publication date: 1 April 1899

The Food and Drugs Bill introduced by the Government affords an excellent illustration of the fact that repressive legislative enactments in regard to adulteration must always be…

78

Abstract

The Food and Drugs Bill introduced by the Government affords an excellent illustration of the fact that repressive legislative enactments in regard to adulteration must always be of such a nature that, while they give a certain degree and a certain kind of protection to the public, they can never be expected to supply a sufficiently real and effective insurance against adulteration and against the palming off of inferior goods, nor an adequate and satisfactory protection to the producer and vendor of superior articles. In this country, at any rate, legislation on the adulteration question has always been, and probably will always be of a somewhat weak and patchy character, with the defects inevitably resulting from more or less futile attempts to conciliate a variety of conflicting interests. The Bill as it stands, for instance, fails to deal in any way satisfactorily with the subject of preservatives, and, if passed in its present form, will give the force of law to the standards of Somerset House—standards which must of necessity be low and the general acceptance of which must tend to reduce the quality of foods and drugs to the same dead‐level of extreme inferiority. The ludicrous laissez faire report of the Beer Materials Committee—whose authors see no reason to interfere with the unrestricted sale of the products of the “ free mash tun,” or, more properly speaking, of the free adulteration tun—affords a further instance of what is to be expected at present and for many years to come as the result of governmental travail and official meditations. Public feeling is developing in reference to these matters. There is a growing demand for some system of effective insurance, official or non‐official, based on common‐sense and common honesty ; and it is on account of the plain necessity that the quibbles and futilities attaching to repressive legislation shall by some means be brushed aside that we have come to believe in the power and the value of the system of Control, and that we advocate its general acceptance. The attitude and the policy of the INTERNATIONAL COMMISSION ON ADULTERATION, of the BRITISH FOOD JOURNAL, and of the BRITISH ANALYTICAL CONTROL, are in all respects identical with regard to adulteration questions; and in answer to the observations and suggestions which have been put forward since the introduction of the Control System in England, it may be well once more to state that nothing will meet with the approbation or support of the Control which is not pure, genuine, and good in the strictest sense of these terms. Those applicants and critics whom it may concern may with advantage take notice of the fact that under no circumstances will approval be given to such articles as substitute beers, separated milks, coppered vegetables, dyed sugars, foods treated with chemical preservatives, or, in fact, to any food or drug which cannot be regarded as in every respect free from any adulterant, and free from any suspicion of sophistication or inferiority. The supply of such articles as those referred to, which is left more or less unfettered by the cumbrous machinery of the law, as well as the sale of those adulterated goods with which the law can more easily deal, can only be adequately held in check by the application of a strong system of Control to justify approbation, providing, as this does, the only effective form of insurance which up to the present has been devised.

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British Food Journal, vol. 1 no. 4
Type: Research Article
ISSN: 0007-070X

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Book part
Publication date: 1 December 2023

Gail Anne Mountain

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Occupational Therapy With Older People into the Twenty-First Century
Type: Book
ISBN: 978-1-83753-043-4

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Publication date: 1 December 2001

John McLean

This research summary reports on the prevalence, nature and diversity of social services employees with a serious illness or disability, and considers how employers can address…

53

Abstract

This research summary reports on the prevalence, nature and diversity of social services employees with a serious illness or disability, and considers how employers can address their needs.

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Journal of Integrated Care, vol. 9 no. 6
Type: Research Article
ISSN: 1476-9018

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Article
Publication date: 1 May 1909

MR. F. W. F. ARNAUD, the Public Analyst for the Borough of Portsmouth, delivered a lecture on this subject at the Town Hall on April 27. The lecturer commenced his address by…

43

Abstract

MR. F. W. F. ARNAUD, the Public Analyst for the Borough of Portsmouth, delivered a lecture on this subject at the Town Hall on April 27. The lecturer commenced his address by stating that many of the objections to the use of certain preservatives which he might have occasion to put forward were not necessarily his own individual objections, but were the objections of many scientific men who had dealt with all sides of this difficult subject. There was a tendency on the part of some people to regard preservatives as disinfectants, but disinfectants and antiseptics were two different things. A disinfectant not only retarded the growth of microbes, but actually killed them, while an antiseptic preservative merely retarded their growth or formation. Two common antiseptics were sugar and salt. It had been contended that a small dose of a chemical preservative was preferable to a dose of microbes. The effect of a preservative was not to kill the life already present, but to prevent the free multiplication of the organisms present, and the swallowing of a dose of preservative did not necessarily prevent the swallowing of a dose of microbes. There were many old forms of preserving food, such as the use of sugar for fruit and condensed milk; of vinegar for vegetables; and the process of smoking for bacon and fish, smoke being very destructive to microbes; but the oldest form of preservation was the process of salting meat and fish. Another form of preservation was the method of preventing the access of air to perishable articles, as in the cases of eggs and lard. Then there was drying, as in the case of fruit, and chilling, or freezing, as in the cases of meat, milk, poultry, and fish. The temperatures employed for freezing food varied considerably, and depended chiefly upon the length of time during which storage was necessary. If it were only desired to keep meat for a week or two, a low temperature was not necessary, but one of 40 deg. F. was sufficient. Any cooling process was equivalent to the use of a great deal of chemical preservative. A cooling to 50 deg. P. was equivalent to the addition of boric acid to the extent of .05 per cent. At a normal summer temperature of 70 deg. P., two microbes would produce 62,100 in the course of twenty‐four hours; hence the necessity for cooling articles of food. The drawback to most of these methods of preservation was that sugar, salt, and cold were not applicable in every case. Exclusion of air and subsequent sterilisation had their drawbacks also. When sterilisation was complete and the air was exhausted, no putrefaction could take place, and the food should remain indefinitely unchanged. In the matter of tinned meat, the drawback lay chiefly in the failure to ensure complete sterilisation, and in the dissolving of tin, and occasionally lead, from the metal enclosing the food. In the case of tinned meat putrefaction to any considerable extent could be easily recognised by the blown condition of the tin and an absence of the inrush of air when the tin was pierced. Such food was a source of great danger, and if eaten the meat was liable to give rise to ptomaine poisoning—which was occasioned by eating the poisonous products produced by various bacteria. The danger of metallic poisoning could be largely overcome by the use of glass or earthenware vessels. Preservatives in use at the present time were: Benzoates, fluorides, formalin, salicylic acid, sulphites, saccharin, and beta naphthol, generally used singly, though there were some very complicated preservatives on the market. With reference to the use of salt and sugar as preservatives, little or nothing could be said against their use, for sugar was in itself a food and had a well‐known food value. Salt, too, was an essential constituent of our food, for without the elements of which it was composed we could not exist. Naturally, the assimilation of a large quantity of salt was not desirable, but it could not be urged, as, for instance, in the case of boric acid, that it was a substance foreign to the constituents of the human organism, for it was indispensable. Boric acid, however, played no part in any of the essential life processes.

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British Food Journal, vol. 11 no. 5
Type: Research Article
ISSN: 0007-070X

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Book part
Publication date: 5 August 2005

Richard A. Bernardi

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Research on Professional Responsibility and Ethics in Accounting
Type: Book
ISBN: 978-0-76231-239-9

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Article
Publication date: 24 July 2023

Yan Tao, Hongyan Ke and Ziye Zhang

The paper examines whether the hybrid strategy can generate high performance and what hybrid strategy configurations are more conducive to high performance.

360

Abstract

Purpose

The paper examines whether the hybrid strategy can generate high performance and what hybrid strategy configurations are more conducive to high performance.

Design/methodology/approach

This paper explores the complex causal relationships between six strategic elements (marketing, growth, R&D, capital, efficiency, stability) and firm performance. From a configurational approach, the authors utilize necessary condition analysis, time-series qualitative comparative analysis, and typical case extraction techniques to analyze 944 balanced panel data from 118 Chinese ICT firms during 2013–2020.

Findings

Chinese ICT sector firms do not rely on pure strategies (prospector or defender) to achieve high performance. The hybrid strategy is conducive to high performance. Only specific hybrid strategy configurations, including stable growth, innovative efficiency, and two-way player types, could enable firms to perform well. Six strategic elements do not constitute a necessary condition for high performance.

Originality/value

This paper proposed an integrated qualitative comparative analysis scheme, proved the effectiveness of the hybrid strategy on firm performance, and revealed how hybrid strategy configurations generate high performance.

Details

Journal of Organizational Change Management, vol. 36 no. 4
Type: Research Article
ISSN: 0953-4814

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