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Article
Publication date: 13 March 2019

Mark Edward Parry and Sumita Sarma

The purpose of this paper is to propose and test a model in which the perceived post-purchase monetary costs and time costs of switching from a pioneer product are a function of…

381

Abstract

Purpose

The purpose of this paper is to propose and test a model in which the perceived post-purchase monetary costs and time costs of switching from a pioneer product are a function of the perceived difficulty of comparing follower products with the pioneer product, the variety of ways in which the pioneer product is used by an adopter, pioneer adopter satisfaction with the pioneer, the familiarity of the pioneer adopter with follower products and the anticipated reactions to switching of other household members who use the pioneer product.

Design/methodology/approach

The authors test this model with data collected from 518 Japanese iPad owners. Hypotheses are evaluated using structural equation modeling.

Findings

The authors find that each of the hypothesized independent variables is related in the hypothesized direction with one or both types of switching costs.

Research limitations/implications

Findings indicate that the variety of pioneer product use, the perceived negative reaction of other household users of the pioneer product and comparison difficulties between the pioneer and follower product have an important influence on the perceptions of the perceived costs of switching from a pioneer to a follower product.

Practical implications

Findings suggest that managers responsible for launching follower products can lower the perceived costs of switching from a pioneer product through specific product design and communication decisions.

Originality/value

In contrast with prior switching-cost research, this paper focuses on switching costs as perceived by pioneer adopters and examining the importance of pioneer-follower product comparison difficulties, the variety of pioneer product use and the negative reactions of other household users of the pioneer product.

Details

Asia Pacific Journal of Marketing and Logistics, vol. 31 no. 4
Type: Research Article
ISSN: 1355-5855

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Article
Publication date: 1 April 1936

A memorandum on the Nutritive Value of Milk by the Advisory Committee on Nutrition appointed by the Minister of Health and the Secretary of State for Scotland has now been…

26

Abstract

A memorandum on the Nutritive Value of Milk by the Advisory Committee on Nutrition appointed by the Minister of Health and the Secretary of State for Scotland has now been published with a prefatory note by Sir Kingsley Wood and Sir Godfrey Collins. The Chairman of the Advisory Committee is Lord Luke, and the members include Professor Cathcart, Sir F. Gowland Hopkins, Professor Mellanby and Sir John Boyd Orr. Its terms of reference are “To inquire into the facts, quantitative and qualitative, in relation to the diet of the people and to report as to any changes herein which appear desirable in the light of modern advances in the knowledge of nutrition.” The memorandum explains the high value of milk as an article of food. Analysis of its composition shows that milk contains protein of high nutritive value, energy‐giving nutrients, the known essential vitamins and many mineral elements and apart from its chemical composition it derived value from other properties such as easy digestibility. Many investigations have been made which justify the belief that the general health of the community, and especially of children, would be improved, and the incidence of disease, including rickets, diminished, if the present consumption of liquid milk, averaging about 0.4 pint per head per day, could be increased to about a pint. Milk has few disadvantages as an article of diet. For infants, after breast‐feeding has ceased, it should form the bulk of the diet, with any necessary supplements to furnish iron and vitamins C and D. After infancy milk is not a complete food but a very important item in diet, particularly for children, who should be given one to two pints a day, and for expectant and nursing mothers, for whom about two pints a day are desirable. Other adults, who need milk especially for the sake of its calcium and animal protein, should have at least half a pint a day. Milk is unfortunately liable to contamination by disease‐producing bacteria and its heating by suitable methods such as pasteurisation has important advantages in making it safe for human consumption from this point of view. Moreover, when milk is treated by heat, little significant change is known to occur in its nutritive properties, and such deficiencies as may be caused can readily be made good. It is therefore reasonable to assume that raw milk incorporated in other cooked articles of diet, such as bread and puddings, retains most of its nutritional properties. The report also calls attention to the degrees of nutritive value possessed by various milk products, especially separated milk. The memorandum is entitled “The Nutritive Value of Milk” and can be obtained (price 3d.) direct from H.M. Stationery Office or through any bookseller.

Details

British Food Journal, vol. 38 no. 4
Type: Research Article
ISSN: 0007-070X

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Publication date: 30 June 2016

Eddy S. Ng and Emma Parry

Interest in generational research has garnered a lot of attention, as the workplace is seeing multiple generations (i.e., the Silent Generation, Baby Boomers, Gen Xers, and…

Abstract

Interest in generational research has garnered a lot of attention, as the workplace is seeing multiple generations (i.e., the Silent Generation, Baby Boomers, Gen Xers, and Millennials) working side-by-side for the first time. However, it is unclear how multiple generations of workers interact with each other and affect the workplace. Although there is extant literature on generational differences, some scholars have argued that the effect sizes are small and the differences are not meaningful. The focal aim of this chapter is to present the current state of literature on generational research. We present the relevant conceptualizations and theoretical frameworks that establish generational research. We then review evidence from existing research studies to establish the areas of differences that may exist among the different generations. In our review, we identify the issues arising from generational differences that are relevant to human resource management (HRM) practices, including new workforce entrants, aging workers, the changing nature of work and organizations, and leadership development. We conclude with several directions for future research on modernizing workplace policies and practices, ensuring sustainability in current employment models, facilitating future empirical research, and integrating the effects of globalization in generational research.

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Article
Publication date: 1 November 1941

Heat treatment, in view of later knowledge, is seen to have other effects than to destroy or lower the vitality of micro‐organisms initially present; there are the more obvious…

75

Abstract

Heat treatment, in view of later knowledge, is seen to have other effects than to destroy or lower the vitality of micro‐organisms initially present; there are the more obvious changes of flavour and of consistency brought about by the partial cooking, but there are also the possible lowering of the vitamin potency and the still more subtle changes in the salts which may, after heat treatment, be rendered less available than in the raw product. The importance of these considerations cannot be too much stressed when it is remembered that heat treatment is, generally speaking, an inherent stage in the process of canning. It is the heat treatment which preserves the goods, the sealing of the can being merely a means of prevent re‐contamination. The chemist, no less than the physiologist, has been much concerned with the changes in foods caused by heat treatment as a method of preservation, and, as a result of his investigation, there is now a better understanding of the changes which take place, with a consequent improvement in the methods of processing. For a number of years, however, this country, in common with many others, has relied, in so far as its supplies of meat are concerned, on products preserved by “cold,” and the freezing of beef, the chilling of mutton, have made available to us the cattle of the Argentine and the sheep of New Zealand. Initially the processes employed were crude, the post‐mortem changes were imperfectly understood, conditions of storage, before, during and after shipment, were haphazard, and the methods of defrosting far from scientific. How far the methods have advanced, and to what extent the scientist has been concerned in the elucidation of the many problems, will be realised from the reports of the Food Investigation Board. It is not suggested that all the advance is due to the work of the Low Temperature Station a Cambridge—much has been done in other countries‐but the investigations carried out by the scientists a this station have been fundamental. Food producers in America were the first to realise the importance of the latest development in freezing, the advent of the “ Quick Freezing Processes ” marking a distinct advance in technique. When cellular tissue is normally frozen and subsequently defrosted, rupture of the cells may have occurred and the structure of the substance consequently partially broken down. When, however, the tissue is quickly brought down to a very low temperature, it is found that in many cases this breakdown in tissue does not take place. These principles have been applied to commercial installations, and fish, meat, fruit and vegetables so treated show on defrosting remarkably little change in character. Preservation by desiccation is a method employed for certain materials with great success. Sun‐drying of fruits (sultanas and dates, to quote but two) and the sun‐drying of cereal products such as macaroni is still practised. An important industry concerned with the drying of milk has developed in most milk‐producing countries, whilst dried eggs and dried egg‐albumin form important items of commerce. It is obvious that the object of concentrating such substances as fruit juices, milk and vegetables and animal liquid extracts is ideally to reduce the water content and obtain a product which, when the water is ultimately restored, gives a solution or material having the original taste, aroma and food value. The effect of heat is often, however, to change these characteristics, and although by the use of a vacuum the temperature to which the substance is submitted is lowered, changes still take place, and much of the aroma depending on volatile constituents is lost. To a very great extent this has been overcome by a method of desiccation which is essentially partial freezing, a method which has not yet received much publicity as it has only lately emerged from the experimental stage. The practical application of this principle is due to Dr. G. A. Krause, of Munich, who has invented and designed a dual process of concentration. In this process the liquid is first concentrated by freezing out water as ice, which is removed by mechanical separation in a centrifuge. By ingenious mechanical and regenerative devices this process has been made extremely efficient, the losses being only 1–2 per cent. of the original juice, although the efficiency is not maintained when the solids‐content of the product has been raised to 40–50 per cent. This liquid is then further concentrated by evaporation at a low temperature, about 10°–15° C. The differential evaporation of water as compared with the aromatic flavour constituents occurs because the removal of water as vapour at this temperature depends solely on the rate of diffusion of the molecules into the gas space. As water has a small molecule compared with the large molecules of the esters, ethers and alcohols of the flavouring substances, it escapes more readily ; the conditions of evaporation as given in the patent are all designed to aid this escape. A reduction in pressure may be used to speed up the process without interfering with the differential diffusion, and the provision of an atmosphere of small molecules (e.g., hydrogen) also has the same effect. A large surface for the evaporation is made by spreading the liquid as a thin continuously renewed film. The condenser is situated very near the evaporating liquid to remove the water molecules quickly (a distance of 3 cm. is the maximum diffusion path). The atmosphere may be circulated or disturbed to hasten the diffusion and, most ingenious of all, it may be blown towards the evaporating liquid when, if a velocity is used just greater than that of the heavy molecules leaving a liquid surface, the loss of flavour may be entirely eliminated while the rate of water evaporation is only reduced by 10 per cent. By these means a concentrate containing as much as 65 per cent. solids and capable of storage without deterioration at ordinary temperatures may be prepared, and 80 per cent. of the original vitamins retained. The use of refrigeration in the preservation of food has necessitated the use of refrigerated transport to complete the links between producer, manufacturer, retailer and customer. The variety of commodities and the different conditions they need create varying demands on the methods of insulating and refrigerating transport vehicles. The British railways have 4,000 refrigerated railway vans, and such vans, containing perishable produce, came regularly to England from Austria and Italy by way of the train ferries. These vans are designed for fairly high temperatures, 35–40° F., and long hauls, and use ice as a refrigerant. At the other end of the scale is the road vehicle, which may have a temperature as low as 0° F., but is only on its journey about 12 hours. It is in these road vehicles that the greatest advances have been made, for conditions in England do not justify the railways in expenditure on elaborate equipment. The early road vehicles were insulated boxes on a lorry chassis and were refrigerated by ice and salt, which was “messy” and caused bad corrosion of the chassis. The introduction of an eutectic solution, virtually a mixture of a freezing salt and water in a definite proportion, which was frozen as a whole in a sealed tank, was made some few years ago. This removed the “messiness,” conserved the salt and produced greater efficiency and a more stable temperature.

Details

British Food Journal, vol. 43 no. 11
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 13 November 2009

Daniel Parker and Gina Grandy

This paper aims to explore how varsity football athletes and coaches negotiate meanings when faced with the unmet expectations of a new head coach brought into lead a turnaround…

996

Abstract

Purpose

This paper aims to explore how varsity football athletes and coaches negotiate meanings when faced with the unmet expectations of a new head coach brought into lead a turnaround process. It also aims to pay particular attention to the role of history in this meaning making process.

Design/methodology/approach

This paper draws on semi‐structured interviews with players and coaches at two points in time. To preserve the richness of their experiences and illuminate the historical aspects of change, it focuses on the stories of three players and one supporting coach.

Findings

Numerous symbols of change emerge that have multiple and contradictory meanings. The meanings around success and failure are renegotiated over time as individuals struggle with the unmet expectations of change. Moreover, individuals are unable to shed the failures of the past and move forward.

Practical implications

Change is a complex and messy process of managing multiple meanings. Understanding change entails more than a snapshot picture of an organization. New leaders have no control over the past, yet they need to be aware of how individuals experienced the past in order to increase the likelihood of success in the present.

Originality/value

Success and failure are experienced as an ongoing process as athletes and coaches experience, reflect on and interact with others. In illuminating the role of history in how change is experienced in the present, the paper demonstrates that the past can serve as both an immobilizing force, as well as a comparative point enabling individuals to rationalize their emotions.

Details

Qualitative Research in Organizations and Management: An International Journal, vol. 4 no. 3
Type: Research Article
ISSN: 1746-5648

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Book part
Publication date: 22 August 2022

Nadia Kougiannou and Peter Holland

Abstract

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The Emerald Handbook of Work, Workplaces and Disruptive Issues in HRM
Type: Book
ISBN: 978-1-80071-780-0

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Book part
Publication date: 6 July 2015

Duncan McTavish

Existing work on multi-level governance (MLG) has concentrated on decentring of the state (e.g., Rhodes, R. A. W. (1994). The hollowing out of the state: The changing nature of…

Abstract

Purpose

Existing work on multi-level governance (MLG) has concentrated on decentring of the state (e.g., Rhodes, R. A. W. (1994). The hollowing out of the state: The changing nature of the public service in Britain. Political Quarterly, 65(2), 138–141; Rhodes, R. A. W. (1997). Understanding governance: Policy networks, governance, reflexivity and accountability. London: Open University Press; Rhodes, R. A. W. (2008). Understanding governance: Ten years on. Organisation Studies, 28(8), 1243–1264); growth of non-state actors in governing (e.g., Crouch, 2004; Jessop, B. (2004). Multi level governance and multi-level metagovernance-changes in the European Union as integral moments in the transformation and re-orientation of contemporary statehood. In I. Bache & M. Flinders (Eds.), Multi level governance. Oxford: Oxford University Press); classifying different types of governance (e.g., type 1 and type 2 MLG – see Hooghe & Marks, 2003; Ongaro, E., Massey, A., Holzer, M., & Wayenberg, E. (Eds.). (2010). Governance and intergovernmental relations in the European Union and the United States: Theoretical perspectives. Cheltenham: Edward Elgar). The purpose of the chapter is to complement these approaches by focusing on politics and political strategies in multi-level systems.

Methodology/approach

The chapter draws on an extensive literature in governance and political accountability and on political dynamics, management and strategies within multi-level state systems. Although in international context, particular accentuation is placed on the UK case.

Findings

There are three broad findings. First, while the growth of MLG and in particular supra state activities and institutions have undermined conventional conceptions of political accountability, more nuanced interpretations are provided; as are cases of successful popular challenge to a seemingly inevitable application of neo-liberal new public management driven approaches to public service provision, as witnessed in examples of public service de-privatisation and re-municipalisation. Second, as seen in the United Kingdom, political strategies in a multi-state system are presented in terms of zero sum or alternatively win-win scenarios. In Scotland, for example, though there have been difficulties for state wide parties in managing multi-level politics in the devolved arena, yet in that arena win-win strategies have been played out; and in Northern Ireland with a contextual backdrop of conflict, there is also evidence of win-win political actions. Third, some general findings are presented which outline a range of centrifugal and centripetal forces found in some European countries and how these affect the choice of political strategy.

Details

Multi-Level Governance: The Missing Linkages
Type: Book
ISBN: 978-1-78441-874-8

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Article
Publication date: 1 January 1918

The Milk (Amendment) Order, 1917, which came into force on December 31st, provides that milk shall be sold retail only by Imperial measure; that no colouring matter shall be added…

31

Abstract

The Milk (Amendment) Order, 1917, which came into force on December 31st, provides that milk shall be sold retail only by Imperial measure; that no colouring matter shall be added to milk or cream intended for sale; that no milk to which any water has been added shall knowingly be sold or offered for sale; that no person may use for the purpose of his trade any milk can or milk bottle which bears the name, trade name, trade mark, or trade device of some person other than himself or his employer, except with the consent of such person. The Order contains a new clause, in substitution for Clauses 4 and 6 of the Milk Order, 1917 (which are revoked), providing that where milk is sold wholesale by or on behalf of any person other than the producer the maximum prices chargeable shall, unless otherwise determined, pursuant to the Order, be as follows:—

Details

British Food Journal, vol. 20 no. 1
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 1 May 1994

Derek Mozley

Three events of significance to this country took place in 1899 – the British Food Journal was launched, Australia retained the Ashes, and the Boer War hostilities commenced. If…

1037

Abstract

Three events of significance to this country took place in 1899 – the British Food Journal was launched, Australia retained the Ashes, and the Boer War hostilities commenced. If challenged on the order of their importance, cricketers and Empire‐builders may be excused their preference. However, looking at it purely from the standpoint of pro bono publico, the dispassionate observer must surely opt for the birth of a certain publication as being ultimately the most beneficial of the three.

Details

British Food Journal, vol. 96 no. 5/6
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 1 November 1905

The milk supply of our country, in one form or another, has been the subject of discussion year after year at Congress meetings. Its importance is an admitted fact, but…

40

Abstract

The milk supply of our country, in one form or another, has been the subject of discussion year after year at Congress meetings. Its importance is an admitted fact, but, notwithstanding, I again venture to call attention to the matter. On this occasion, however, I do not propose to touch much of the ground already covered by former papers, but to consider the results of experiments and observations made while dealing with milk supply under the Sale of Food and Drugs Acts. For many years dairy regulations have been in force throughout the country which deal with the construction of floors and walls, and with lighting and ventilation. The owners of dairy farms in many parts of Scotland have spent large sums of money in improving their farms. Indeed, some enthusiasts have gone the length of introducing a system of heating and mechanical means of ventilation. It is only reasonable to pause and consider the practical results of these improvements, and to discover who are reaping the benefits from a milk supply standpoint. Do the owners of dairy farms receive anything like a fair return for their capital outlay? No. It is a well‐known fact that rents are on the down grade. Is the farmer of to‐day in a better financial position than formerly? No. He will tell you that the working of a “modern dairy” is more expensive than in the old steading, and that there is less flow of milk from the cows in the large airy byre than in the small old “biggin.” The price of milk is considerably less than it was fifteen or twenty years ago. At that time it ranged from 10d. to 1s. per gallon, and it is well known to you that hundreds of gallons of milk are now sent into our large cities for at least a distance of 100 miles, carriage paid, at 7½d. per gallon. In some cases the price is 9d. per gallon during the winter and 7½d. in summer. A farmer I know has a contract with a dairyman to supply him with 20 gallons of sweet milk, 16 gallons of skim milk, and 4 gallons of cream every day at an average rate of 7½d. per gallon all the year round. I have proved, by having test samples taken of the sweet milk, that it contains an average fat of 4.89 per cent. in 16 gallons. Neither the owner nor occupier of the farm can be any better off so long as such small prices prevail. Does the profit then come to the consumer? It does not.

Details

British Food Journal, vol. 7 no. 11
Type: Research Article
ISSN: 0007-070X

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