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Reports an empirical study investigating claims made for computer systems with direct manipulation interfaces – that they are easier to learn than systems with command‐driven interfaces, and that users form more positive attitudes towards them. Sixteen temporary secretaries were set tasks on a word processor using either a direct manipulation, or a command‐driven operating system. Comparisons were made between subjects via objective measures of performance (such as time and errors), and measures of attitude towards the system being used (quantified via questionnaires). Concludes that the results support the claims, but that the advantages of direct manipulation interfaces are partly subject to the context in which a system is used.

The purpose of this research is to identify and clarify the important variables in knowledge management capabilities that affect product/service innovation in entrepreneurial companies in Jordan.

A five-point Likert scale questionnaire was designed for measuring knowledge-based (infrastructural and dynamic) capabilities and product/service innovation in entrepreneurial companies in Jordan that specialized in information and communication technology. A questionnaire was distributed to 297 individuals in 40 companies, and only 202 questionnaires were completely filled and returned by the entrepreneurs at King Hussein Business Park and Al Hassan Business Park. Structural equation modeling was applied to statistically test the research hypotheses.

The research findings showed that knowledge-based infrastructural capabilities are a prerequisite for knowledge-based dynamic capabilities. On the other hand, knowledge combination capabilities have a statistically significant mediating effect between knowledge based infrastructural capabilities and product/service innovation.

This research contributes to the literature by studying and investigating the key variables in knowledge management that affect product/service innovation and by providing a comprehensive understanding of the knowledge management capabilities and innovation in entrepreneurial companies. This research provides academicians with a framework for better understanding of the different factors of knowledge management capabilities and how they affect product/service innovation.

The study investigates the structure of audit fees in an emerging economy, Jordan.

The following regression model will be tested: ADFEES = f (SIZE, AUST, COMP, INDS, PROF, RISK, YEND, TLAG). The model is tested by running a cross‐sectional linear ordinary least squares (OLS) regression of the audit fees on corporate size, the status of the audit firm, the degree of corporate complexity, profitability, risk, corporate accounting year end and the lag between the audit report and the end of the accounting year.

The results of the analysis revealed that corporate size, status of the audit firm, industry type, degree of corporate complexity and risk are the main determinants of audit fees. However, variables such as corporate profitability, corporate accounting year‐end (YEND) and time lag between YEND and the audit report date appeared to be insignificant determinants of audit fees.

In order to generalize the outcome of the study, the same study needs to be conducted over a long period of time (five years). Other variables such as the market share of the audit firm and the economic conditions of the country need to be included in the regression model in future research.

The outcome of the study can be used by audit firms to determine audit fees. Companies' management can also use the results of the study to predict the amount of audit fees that they will pay.

The focus of this paper is to compare access to higher education by Syrian refugees in Jordan and Germany. Background of the Syrian refugee crisis and its scope are provided before delving into a description of the university-age population among Syrian refugees in both countries. The nature of access to higher education in both countries is first examined before conducting a comparative analysis of the two. Implications and recommendations for policy and practice are provided.

Stress and the military go hand-in-hand, particularly in combat environments. While some personality traits or types weaken relationships between stress and performance, others, such as psychopathy, may strengthen them. In the present chapter, we consider the ramifications of individuals with high levels of psychopathy or psychopathic tendencies in the military with regard to both their own stress and performance and that of those around them. We discuss different reactions to psychological and physical stress, as well as the implications of psychopathic tendencies as they relate to current military issues, including gender, leadership, teamwork, turnover, post-traumatic stress disorder, and suicide. By juxtaposing relevant research findings on stress and psychopathy, we conclude that psychopathic tendencies should have neither uniformly negative nor positive effects on stress and performance in the military. Rather, effects on such individuals and the peripheral others with whom they interact will likely vary greatly depending on numerous factors.

This paper aims to identify leadership behaviours in the manufacturing sector in Jordan that enable successful Lean Six Sigma implementation.

Qualitative data were collected through 27 interviews to identify the leadership behaviours that facilitate Lean Six Sigma and a focus group to categorise the aspects by grouping them into themes. A grounded theory approach was used in the field study. The processes of constant comparisons helped in identifying the relevant aspects of leadership behaviours and integrating specific aspects into themes; these processes were iteratives. Therefore, this research project relies on the grounded theory methodology to collect and analyse the data. The authors also used a focus group to categorise the aspects by grouping them into themes. In that, the aspects were grouped around core categories.

After analysing the data, 36 aspects have emerged. The data analysis processes helped in discovering the aspects of leadership that support the use of Lean Six Sigma in the manufacturing sector in Jordan. The aspects were developed through an iterative process of analysis until the saturation level was reached. Eight themes that influence the successful use of Lean Six Sigma emerged: Training and development; Continuous improvement and development; Communication; Empowering employees; Motivating employees; Managing qualities and operations; Employees engagement and involvement; and Supporting culture

There are some research limitations to this study, which opens avenues for future research. First, the data was collected through qualitative methods, which limits the generalizability of the results. Future studies are needed to generalize the results to the wider business community. Second, the data was collected only from manufacturing organizations and did not consider other sectors. Future researchers are urged to replicate the study in other sectors. Third, this study considered only Jordanian firms; therefore, the authors call upon further research to investigate other national settings that may have a different business culture.

This study encourages businesses to follow and adopt these behaviours in organisations, which can help in developing desirable behaviours among leaders to reach advanced levels in using Lean Six Sigma. Moreover, practitioners can develop training programmes for developing leaders. Thus, the Lean Six Sigma journey can become smoother by addressing the issues that face practitioners during the different phases of implementing Lean Six Sigma. In that respect, the practical implication of this research is to describe the practices that the leadership of organisations must develop to maintain high levels of Lean Six Sigma deployment.

Scholarly studies in this field are scarce, especially in developing countries, so identifying the leadership behaviours can help researchers create a theory of leadership behaviours for Lean Six Sigma. Furthermore, practitioners of Lean Six Sigma can take into account these behaviours as crucial to the effective use of Lean Six Sigma. They can encourage leaders to follow and adopt these behaviours in organisations which can help in developing desirable behaviours among leaders to reach advanced levels in using Lean Six Sigma. Thus, the Lean Six Sigma journey can become smoother by addressing the issues that practitioners face during the different phases of implementing Lean Six Sigma.

The authors investigated a psychological process that links characteristics of events related to the coronavirus disease (2019) COVID-19 pandemic (i.e. perceived novelty, disruptiveness and criticality) to compassion fatigue [(CF), a form of caregiver burnout] and subsequent post-traumatic stress disorder (PTSD) in nurses.

Administering two online surveys (October and November 2020) resulted in matched data from 175 nurses responsible for patient care during the COVID-19 pandemic.

Perceived disruptiveness and criticality of COVID-19 events were positively associated with nurses' CF, which also mediated those characteristics' effects on PTSD instigated by COVID-19. Contrary to the authors' hypothesis, the perceived novelty of COVID-19 events was not significantly associated with CF nor was the indirect effect of perceived novelty on PTSD mediated by CF.

The authors extend event system theory by investigating the psychological processes linking event features and resultant outcomes while providing practical implications on preparations for future unexpected and potentially life-altering events.

1. The Committee have received a request from the Tea and Coffee Division for advice as to appropriate standards for liquid “coffee essences” including coffee and chicory essences, with a view to the issue of an Order prescribing standards for these products under the Defence (Sale of Food) Regulations, 1943. 2. From the information given to the Committee by members of the trade and by the Division, the following conclusions were drawn :—(i) Purchasers of coffee and chicory essences appreciate the characteristic bitterness of chicory and would not regard with favour a product made with coffee only. (ii) If supplies of chicory in any season fell short of the quantity necessary for the maintenance of the desired output of coffee and chicory essences, there would be a tendency to include some alternative flavouring such an mangolds, malt, artichokes or parsnips. (iii) These materials are in no way deleterious to health, and their use is not objectionable provided the public is not misled as to the nature of the product. 3. Standards for coffee essences and coffee and chicory essences have been established in certain of the Dominions. The former are usually required to contain not less than 0·5 per cent. weight in weight of caffeine, the latter not less than 0·25 per cent. weight in weight. In this country a minimum standard of 4 per cent. weight in weight of dry coffee extractives has been proposed for coffee and chicory essences. Assuming that coffee contains 1·225 per cent. of caffeine, that it yelds 25 per cent. of dry extractives, and that these standards relate to essences that have a specific gravity of 1·2, 0·5 per cent. of caffeine corresponds to about 4¾lb. of coffee per gallon, and 4 per cent. of extractives corresponds to slightly under 2lb. per gallon. 4. If the standards are expressed as a percentage weight in weight manufacturers of products having a lower gravity would be able to use less coffee per unit volume of product than would have to be used by manufacturers of products of higher gravity. This is obviously undesirable and for this and other reasons the Committee consider it preferable to express the standard as a percentage weight in volume so that the proportion of coffee to be used for the manufacture of a given volume of essence will be independent of variations in the proportions of other ingredients. 5. Having regard to the above standards and to the proportions of coffee used both pre‐war and at present in most of the coffee and chicory essences on the market, the Committee are of the opinion that a product should not be sold as coffee essence unless prepared with at least 4lb. of roasted coffee per gallon, and that no compounded coffee product for producing a beverage should be sold as derived from coffee unless it contains at least 2lb. of roasted coffee per gallon. 6. There is, however, no direct method of determining the proportion of coffee used in these products, and for analytical purposes it is necessary to rely on determinations of the caffeine content and, when no other vegetable ingredient is present, of the dry extractives. Part of the value of the essences must be ascribed to the stimulating effect of the caffeine content which is derived solely from the coffee. The use of an adequate proportion of coffee in the manufacture of essences and the presence of a reasonable proportion of caffeine can therefore be conveniently ensured by expressing the standard in terms of a minimum percentage of caffeine. The Committee consider that a fair average figure for the caffeine content of roasted coffee is 1·25 per cent. A coffee essence prepared with the minimum proportion of coffee suggested above, namely, 41b. of coffee per gallon, would, if the coffee is of average caffeine content, contain 0·5 per cent. w/v of caffeine and coffee and chicory essences not less than 0·25 per cent. w/v of caffeine. 7. While an essence prepared with the minimum proportion of coffee would comply with the above standard if the coffee were of average caffeine content, the latter may fall to 1 per cent. or, on rare occasions, even‐lower. Thus a manufacturer who did not regularly submit his essence to analysis might market an essence which although prepared with the minimum proportion of coffee that is considered desirable did not comply with the caffeine standard. The Committee therefore recommend that it should be a defence in any prosecution in respect of an alleged infringement of the standard to prove that the essence had been made with not less than 41b. of roasted coffee per gallon in the case of a coffee essence or with not less than 21b. of roasted coffee per gallon in the case of a coffee and chicory essence. 8. Consideration has been given to the bearing of the foregoing recommendations on the use of alternatives to chicory in products regarded as falling within the broad definition of “Coffee Essence” adopted for the particular purposes of the Coffee Essence (Control) Order, 1942. The Committee are of the opinion that the sale of these preparations under the description “coffee essence” or “coffee and chicory essence” without qualification would, in general, be misleading. In addition, a requirement that they should contain not less than 21b. of coffee per gallon might prove embarrassing to the manufacturers. It is accordingly suggested that products sold under these descriptions should not be permitted to contain vegetable extractives other than extractives of coffee or coffee and chicory respectively. If standards including a requirement to this effect be prescribed for these two types of essence by an Order under the Defence (Sale of Food) Regulations, 1943, then under the Food Standards Order, 1944, it will be obligatory to describe products containing alternatives to chicory in such a way as not to lead an intending purchaser to believe that he is purchasing either coffee essence or coffee and chicory essence. Traders and the public will then be able clearly to distinguish products containing only coffee and chicory from those which contain alternatives either in addition to, or in place of, chicory. 9. The further question arises whether a standard chicory content should be prescribed for coffee and chicory essences. Although it is usually possible to ascertain the chicory content of such essences with fair accuracy from the figures for the ash and extractive matter derived from the amount of coffee calculated to be present by reference to the caffeine content, so far as the Committee are aware there is no method of sufficient accuracy for use in enforcing a statutory standard. Apart from this it appears to be unnecessary to fetter the discretion of manufacturers to the extent of fixing the relative proportions of coffee and chicory provided the combined weights of coffee and chicory are satisfactory. The standard proposed above for coffee and chicory essences will ensure a content of not less than 21b. of roasted coffee per gallon, and having regard to the weights of coffee and chicory used both pre‐war and at present in eighteen brands the Committee consider that it should be made a condition of the grant of a licence under the Coffee Essence (Control) Order, 1942, that these products should be prepared with not less than 41b. of roasted coffee and chicory per gallon. 10. The Committee accordingly recommend that : (1) Liquid coffee should be required to contain not less than 0·5 per cent. weight in volume of caffeine derived from coffee. (2) Liquid coffee essences should not be permitted to contain vegetable extractives other than extractives derived from coffee. (3) Liquid coffee and chicory essences should be required to contain not less than 0·25 per cent. weight in volume of caffeine derived from coffee. (4) Liquid coffee and chicory essences should not be permitted to contain vegetable extractives other than extractives derived from coffee or chicory. (5) In any proceedings in respect of an alleged infringement of the standard for coffee essences or for coffee and chicory essences, it should be a defence for the defendant to prove that the essence was prepared with not less than 41b. of roasted coffee per gallon in the case of coffee essences or 21b. per gallon in the case of coffee and chicory essences. (6) It should be made a condition of the grant of a licence under the Coffee Essence (Control) Order, 1942, for the manufacture of a coffee and chicory essence that the product should be prepared with not less than 41b. of roasted coffee and chicory per gallon. In a précis of the Committee's report which has been issued by the Ministry, it is stated that in certain Dominions coffee essences are required to contain not less than 0·5 per cent. weight in weight of caffeine, and coffee and chicory essences not less than 0·25 per cent. weight in weight. In this country a minimum standard of 4 per cent. weight in weight of dry coffee extractives has been proposed for coffee and chicory essences. Assuming that coffee contains 1·25 per cent. of caffeine, that it yields 25 per cent. of dry extractives, and that these standards relate to essences that have a specific gravity of 1·2, 0·5 per cent. of caffeine corresponds to about 4¾lb. of coffee per gallon, and 4 per cent. of extractives corresponds to slightly under 21b. per gallon. If the standards are expressed as a percentage weight in weight, manufacturers of products having a lower gravity would be able to use less coffee per unit volume of product than manufacturers of products of higher gravity. For this and other reasons the Committee consider it preferable to express the standard as a percentage weight in volume. In view of the above standards and the proportions of coffee used both pre‐war and at present in most of the coffee and chicory essences on the market, the Committee consider that a product should not be sold as coffee essence unless prepared with at least 41b. of roasted coffee per gallon, and that no compounded coffee product for producing a beverage should be sold as derived from coffee unless it contains at least 21b. of roasted coffee per gallon. In the absence of a direct method of determining the proportion of coffee used, and since part of the value of the essences must be ascribed to the stimulating effect of the caffeine content, the Committee recommend that the standard be expressed as a minimum percentage of caffeine. A coffee essence prepared with 41b. of coffee per gallon would, if the coffee contained 1·25 per cent. of caffeine, which is regarded as a fair average, contain 0·5 per cent. w/v of caffeine, and coffee and chicory essences not less than 0·25 per cent. w/v of caffeine. The defence suggested in recommendation 5 above is to provide for the possibility that the caffeine content of the coffee used may be below the average. Reference is made in the recommendations to preparations containing alternatives to chicory, which may be regarded as falling within the broad definition of “Coffee Essence,” adopted for the particular purposes of the Coffee Essence (Control) Order, 1942. The Committee consider that the sale of these preparations under the description “coffee essence” or “coffee and chicory essence” without qualification would, in general, be misleading. In addition, a requirement that they should contain not less than 21b. of coffee per gallon might prove embarrassing to the manufacturers. It is therefore suggested that products sold under these descriptions should not be permitted to contain vegetable extractives, other than extractives of coffee or coffee and chicory respectively. Under the Food Standards Order, 1944, it will then be obligatory to describe products containing alternatives to chicory in such a way as not to lead an intending purchaser to believe that he is purchasing either coffee essence or coffee and chicory essence. Traders and the public will thus be able clearly to distinguish products containing only coffee and chicory from those which contain alternatives either in addition to, or in place of, chicory. The Committee suggest that it is unnecessary to fetter the discretion of manufacturers to the extent of fixing the relative proportions of coffee and chicory provided the combined weights of coffee and chicory are satisfactory as suggested in recommendation 6.