Serena Elms, David D. Clarke, Mark Briskey and David Keatley
Emergency service dispatchers perform a vital role in assisting callers by helping them through the emergency they are in and ensuring the delivery of first responders. If an…
Abstract
Purpose
Emergency service dispatchers perform a vital role in assisting callers by helping them through the emergency they are in and ensuring the delivery of first responders. If an emergency caller prematurely hangs up a call, before the arrival of first responders, it can impact a dispatcher’s ability to provide them with assistance. This paper aims to understand why staged callers, who are attempting to cover up a crime, and authentic callers hang up by identifying which linguistic and behavioural indicators occur prior to the end of a call.
Design/methodology/approach
A sample of 40 emergency calls (20 staged; 20 authentic) related to health and welfare emergencies were analysed with a temporal measure known as indicator waves. This provided a means to identify which indicators occurred above the level expected by chance near the end of authentic and staged calls.
Findings
The results of the current study show that the indicators that proceeded hanging up in authentic calls reflected the nature of the situation (e.g. nonurgency wherein the victim is deceased or is in a stable condition). Whereas the indicators that proceeded hanging up in staged calls focused on the “staging” aspect of the incident by accounting for forensic evidence that could be incriminating.
Originality/value
The identification of indicators that occur before the end of staged and authentic calls provides further insight into the differences between the two call types and offers opportunities for further research, potentially leading to application.
Details
Keywords
The value which can be placed upon the rights of property in a name of a commodity, a food or drink, perhaps famous all over the world, which has come down to us through the…
Abstract
The value which can be placed upon the rights of property in a name of a commodity, a food or drink, perhaps famous all over the world, which has come down to us through the centuries, is incalculable. Most of such foods and drinks have a regional association, and are prepared according to methods, often secret, handed down from one generation to another and from locally grown and produced materials. Nowhere are such traditions so well established as in cheese‐making and the wine industry. The names do not signify merely a method of manufacture, since this can be simulated almost anywhere, nor even the raw materials, but differences in climate, the soil and its treatment, its produce, harvesting, even in the contaminants of environment. Rochfort cheese, for example, is made from ewe's milk, but most important, with mould growths found only in the caves of that part of France where it is stored.