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Article
Publication date: 11 March 2009

Anne S. Davis, Penny A. Leas and John A. Dobelman

Literature on face‐to‐face intercultural business communication (IBC) suggests that language, culture, business culture, and interpersonal context variables lead to…

1883

Abstract

Literature on face‐to‐face intercultural business communication (IBC) suggests that language, culture, business culture, and interpersonal context variables lead to misunderstandings, but these predictors have not been studied with regard to e‐mail communication. This exploratory study identifies variables that cause e‐mail miscommunication, reduce work accomplishment, and harm business relationships. We conducted a survey to capture the effect of common predictors and asked respondents to share the most commonly employed strategies when communication problems arose. We offer a multi‐dimensional model for further research.

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Multinational Business Review, vol. 17 no. 1
Type: Research Article
ISSN: 1525-383X

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Publication date: 1 June 1990

Linda P. Booth, R.J. Neale and Colin H. Tilston

A pilot survey was conducted at two secondary schools inNottinghamshire in order to determine lunchtime arrangements,expenditure, factors affecting food choice, the popularity of…

234

Abstract

A pilot survey was conducted at two secondary schools in Nottinghamshire in order to determine lunchtime arrangements, expenditure, factors affecting food choice, the popularity of other foods and eating‐out places, the satisfaction with the dining room and the reasons for not using the cafeteria. A total of 839 questionnaires completed by the children were analysed. The survey revealed a decline in the use of the cafeteria with increasing age. The amount spent at lunchtime was a significant factor in indicating whether the child had a school meal. Variety was the main factor affecting food choice. Future research will examine in greater detail the non‐cafeteria user in order to develop targeting strategies for increasing school meal uptake.

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British Food Journal, vol. 92 no. 6
Type: Research Article
ISSN: 0007-070X

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Publication date: 1 January 1987

Laurie South

The arguments for and against devolution of financial management to schools are outlined and the most common features of delegation listed. Although this is a very topical subject…

1099

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The arguments for and against devolution of financial management to schools are outlined and the most common features of delegation listed. Although this is a very topical subject which could have radical consequences, it is pointed out that it has not been properly evaluated.

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International Journal of Educational Management, vol. 1 no. 1
Type: Research Article
ISSN: 0951-354X

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Publication date: 1 June 1976

The long controversy that has waxed furiously around the implementation of the EEC Directives on the inspection of poultry meat and hygiene standards to be observed in poultry…

182

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The long controversy that has waxed furiously around the implementation of the EEC Directives on the inspection of poultry meat and hygiene standards to be observed in poultry slaughterhouses, cutting‐up premises, &c, appears to be resolved at last. (The Prayer lodged against the Regulations when they were formally laid before Parliament just before the summer recess, which meant they would have to be debated when the House reassembled, could have resulted in some delay to the early operative dates, but little chance of the main proposals being changed.) The controversy began as soon as the EEC draft directive was published and has continued from the Directive of 1971 with 1975 amendments. There has been long and painstaking study of problems by the Ministry with all interested parties; enforcement was not the least of these. The expansion and growth of the poultry meat industry in the past decade has been tremendous and the constitution of what is virtually a new service, within the framework of general food inspection, was inevitable. None will question the need for efficient inspection or improved and higher standards of hygiene, but the extent of the organization in the first and the enormous cost of structural and other alterations to premises in the second, were seen as formidable tasks, and costly. The execution and enforcement of the new Regulations is assigned to local authorities (District, Metropolitan and London Borough Councils), who are empowered to make charges for inspection, licences, etc., to recoup the full costs of administration. The Government had previously promised that the cost of this new service, which when fully operative, will be significant, would not fall upon the already over‐burdened economies of local authorities. The figure of a penny per bird is given; in those areas with very large poultry processing plants, with annual outputs counted in millions of birds, this levy should adequately cover costs of enforcing the Regulations, but there are many areas with only one of a few small concerns with annual killings of perhaps no more than 200,000 birds—this much we know from perusing annual health reports received at the offices of this Journal—and the returns from charges will certainly be inadequate to cover the cost of extra staff. The Regulations require the appointment of “official veterinary surgeons” and “poultry meat inspectors”, both new to local government.

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British Food Journal, vol. 78 no. 6
Type: Research Article
ISSN: 0007-070X

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Publication date: 1 December 1994

Joe Harvey and Sandra Passmore

Describes a campaign to help schools set up school‐based nutritionaction groups (SNAGs) to galvanize change towards provision of healthierfood on school premises. Highlights the…

560

Abstract

Describes a campaign to help schools set up school‐based nutrition action groups (SNAGs) to galvanize change towards provision of healthier food on school premises. Highlights the current lack of coherence present in many schools between what is taught about nutrition in the classroom and the type of food available at school meals. Explains how local authorities, education authorities, schools, parents, caterers, children and other relevant parties can work together to form and implement a common policy. Describes how schools now have the powers to influence contracts with caterers, and how caterers can expect to increase the range and volume of their business by working more closely with schools and pupils.

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Health Education, vol. 94 no. 5
Type: Research Article
ISSN: 0965-4283

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Publication date: 1 June 1900

The decision of the Wolverhampton Stipendiary in the case of “Skim‐milk Cheese” is, at any rate, clearly put. It is a trial case, and, like most trial cases, the reasons for the…

66

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The decision of the Wolverhampton Stipendiary in the case of “Skim‐milk Cheese” is, at any rate, clearly put. It is a trial case, and, like most trial cases, the reasons for the judgment have to be based upon first principles of common‐sense, occasionally aided, but more often complicated, by already existing laws, which apply more or less to the case under discussion. The weak point in this particular case is the law which has just come into force, in which cheese is defined as the substance “usually known as cheese” by the public and any others interested in cheese. This reliance upon the popular fancy reads almost like our Government's war policy and “the man in the street,” and is a shining example of a trustful belief in the average common‐sense. Unfortunately, the general public have no direct voice in a police court, and so the “usually known as cheese” phrase is translated according to the fancy and taste of the officials and defending solicitors who may happen to be concerned with any particular case. Not having the general public to consult, the officials in this case had a war of dictionaries which would have gladdened the heart of Dr. JOHNSON; and the outcome of much travail was the following definition: cheese is “ coagulated milk or curd pressed into a solid mass.” So far so good, but immediately a second definition question cropped up—namely, What is “milk?”—and it is at this point that the mistake occurred. There is no legal definition of new milk, but it has been decided, and is accepted without dispute, that the single word “milk” means an article of well‐recognised general properties, and which has a lower limit of composition below which it ceases to be correctly described by the one word “milk,” and has to be called “skim‐milk,” “separated milk,” “ milk and water,” or other distinguishing names. The lower limits of fat and solids‐not‐fat are recognised universally by reputable public analysts, but there has been no upper limit of fat fixed. Therefore, by the very definition quoted by the stipendiary, an article made from “skim‐milk” is not cheese, for “skim‐milk” is not “milk.” The argument that Stilton cheese is not cheese because there is too much fat would not hold, for there is no legal upper limit for fat; but if it did hold, it does not matter, for it can be, and is, sold as “Stilton” cheese, without any hardship to anyone. The last suggestion made by the stipendiary would, if carried out, afford some protection to the general public against their being cheated when they buy cheese. This suggestion is that the Board of Agriculture, who by the Act of 1899 have the legal power, should determine a lower limit of fat which can be present in cheese made from milk; but, as we have repeatedly pointed out, it is by the adoption of the Control system that such questions can alone be settled to the advantage of the producer of genuine articles and to that of the public.

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British Food Journal, vol. 2 no. 6
Type: Research Article
ISSN: 0007-070X

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Publication date: 1 December 1972

Where does the power lie? Michael Locke continues his discussion of college government

20

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Where does the power lie? Michael Locke continues his discussion of college government

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Education + Training, vol. 14 no. 12
Type: Research Article
ISSN: 0040-0912

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Publication date: 1 April 1993

Gill Smith and Penny Faust

Explores ways in which employers can be actively involved as equalpartners in the processes of ensuring quality in education. In this casethe focus is the Accreditation of Records…

99

Abstract

Explores ways in which employers can be actively involved as equal partners in the processes of ensuring quality in education. In this case the focus is the Accreditation of Records of Achievement as developed by the Oxford Consortium for Educational Achievement. Using as case studies examples of practice within the consortium, examines the issues and philosophy behind such an approach. Recognizes that employers view education from a different, but no less valid, perspective. While this may be challenging, in the context of the OCEA accreditation process, it is not perceived as threatening by those involved in education. Concludes that the OCEA Accreditation Process for Records of Achievement provides a model for active collaboration between education and employment in such a way that the gap between them is bridged constructively and effectively.

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Education + Training, vol. 35 no. 4
Type: Research Article
ISSN: 0040-0912

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Article
Publication date: 1 March 1990

Peter V. Copleston, Graham Scorthorne and Jean Whittaker

How do managers prepare financial forecasts?

295

Abstract

How do managers prepare financial forecasts?

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Management Research News, vol. 13 no. 3/4
Type: Research Article
ISSN: 0140-9174

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Publication date: 1 September 1977

F.L. Cowham

Every year at this time — and in fact throughout the year — many thousands of students all over the country enrol for correspondence courses with the 20 colleges that comprise the…

20

Abstract

Every year at this time — and in fact throughout the year — many thousands of students all over the country enrol for correspondence courses with the 20 colleges that comprise the membership of the Association of British Correspondence Colleges. The Association represents the major colleges in the United Kingdom which between them provide tuition for 12 GCE Boards, 8 London University external degrees and diplomas, some 100 professional or examining bodies, and over 150 technical, commercial, academic and leisure subjects.

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Education + Training, vol. 19 no. 9
Type: Research Article
ISSN: 0040-0912

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