Search results

The subject of employee involvement (El) has become much more central to debates about industrial relations and personnel management over the course of the last decade. Employers, confronted by increasingly competitive product markets and a greater emphasis on quality and customer care, have started to focus attention much more explicitly on attempts to develop and motivate employees, as well as aiming to draw more fully upon employee knowledge and talents. At the same time, developments within the EC — especially via the Social Charter — have caused British employers to think more carefully about how to involve employees at work. Amongst the academic community, the subject has also undergone a renaissance, with researchers questioning whether EI is really new, whether it is little more than a facade for u itarist management, or how it interrelates with human resource management or the “new industrial relations”. It is within such a context that our study of employee involvement was commissioned by the Department of Employment and commenced in the summer of 1989.

This article has been withdrawn as it was published elsewhere and accidentally duplicated. The original article can be seen here: 10.1108/01425459110002349. When citing the article, please cite: Adrian Wilkinson, Peter Allen, Ed Snape, (1991) “TQM and the Management of Labour”, Employee Relations, Vol. 13 Iss: 1, pp. 24 - 31.

This article has been withdrawn as it was published elsewhere and accidentally duplicated. The original article can be seen here: 10.1108/01425459110002349. When citing the article, please cite: Adrian Wilkinson, Peter Allen, Ed Snape, (1991) “TQM and the Management of Labour”, Employee Relations, Vol. 13 Iss: 1, pp. 24 - 31.

Total Quality Management (TQM) looks like being one of the management fashions of the 1990s. In this respect the academic and prescriptive literature on TQM is reviewed. The factors which have encouraged organisations to introduce TQM are discussed and some of the implications for the management of labour outlined. It is suggested that TQM is consistent with a move towards human resource management.

Experts claim over 50% of sensor applications are currently served by silicon‐sensor technology.

In this chapter, we describe the rise and fall of Germany’s Neuer Markt from its promising start to its ultimate failure. We show that the Neuer Markt was designed to serve the special needs of small and medium sized growth firms. However, some regulatory flaws, insufficient means to enforce the rules, the IPO frenzy and the bursting of the stock market bubble destroyed its reputation beyond recovery. The closing of the Neuer Markt and the rebranding and restructuring of the entire Frankfurt stock market indicate the seriousness of the crisis of German public equity markets.

With the opening of the Nouveau Marché in France in 1996, followed by the Neuer Markt in Germany in 1997 and the Nuovo Mercato in Italy in 1999, the opportunities for small companies to obtain a listing on European exchanges were growing rapidly. Other European countries with new stock markets included Belgium, Denmark, Finland, Greece, Ireland, the Netherlands, Poland, Portugal, Spain, Sweden and Switzerland. These stock markets had one common aim – to attract early stage, innovative and high-growth firms that would not have been viable candidates for public equity financing on the main markets of European stock exchanges. Of these new markets, the Neuer Markt emerged as Europe’s answer to NASDAQ.

The main aim of this study is to investigate the whey protein profiles of different commercially available fermented milk drinks that might have been influenced by the growth of probiotics bacteria that have been added according to the claims made by the manufacturer.

The growth and the subsequent effect of probiotics on whey proteins were investigated through the peptide profiles of the hydrolysed whey protein. The profiles of whey proteins in skimmed milk and the four other probiotic fermented milk drinks were obtained by using the FPLC technique. Changes in whey proteins profiles in fermented milks were evaluated by comparing them with those of unfermented skimmed milk (control). The four samples were those of Yakult, Actimel, Muller and Tesco probiotic cranberry drinks.

This work has shown that all samples demonstrated a degree of protein hydrolysis. The high level of hydrolysis in “Yakult” and “Actimel” drink samples might have been due to the nature of the process, the length of time of fermentation or the high level of proteolytic activities of the micro‐organisms used. When compared with casein, it seems that whey proteins are more resistant to hydrolysis. The results also indicated that only traces of α‐lactalbumin were left in the whey sample from “Yakult” drink. There were noticeable reductions in the other three samples. Orotic acid, on the other hand, showed a decrease in their concentration in all whey protein samples when compared with the skimmed milk sample, except for the “Actimel” sample, which showed a noticeable increase.

This work has shown that there were distinct differences between the control sample (skimmed milk) and the four commercially available probiotic milk‐based fermented health drinks when a direct comparison was carried out between these samples.

Examines Russian Orthodoxy, focusing on its historical background, religious ethos, institutionalization and dogmatic affirmation. Evaluates the record of the Russian Church during the Communist period and speculates about its future. Cites the limitations of Russian Orthodoxy in performing the “priestly” and “prophetic” functions. Finally, given the similarities of Russian Orthodoxy and Roman Catholicism, recommends “Uniate option” for the contemporary Russian Church. Suggests that such an option would strengthen Russian Orthodoxy and compensate for those factors that made it so ineffective during the Marxist‐Leninist period.