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Article
Publication date: 1 May 1985

R.G. Woodcock

Many jobs and professions have their trade diseases — the teacher's nervous breakdown, the miner's silicosis and, at least in popular mythology, the policeman's flat feet. If…

41

Abstract

Many jobs and professions have their trade diseases — the teacher's nervous breakdown, the miner's silicosis and, at least in popular mythology, the policeman's flat feet. If there is a managerial trade disease it is caused by excessive stress, maintained over an extended period.

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Work Study, vol. 34 no. 5
Type: Research Article
ISSN: 0043-8022

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Article
Publication date: 1 November 1901

In a recent speech LORD ROSEBERY charged the people of this country with possessing, to an inordinate extent, the fatal gift of complacency, and he observed that the nation which…

43

Abstract

In a recent speech LORD ROSEBERY charged the people of this country with possessing, to an inordinate extent, the fatal gift of complacency, and he observed that the nation which is not progressive is retrogressive. “Rest and be thankful,” said LORD ROSEBERY, is a motto which spells decay, and those who have any experience of the methods of the manufacturers of the country will admit that this seemingly severe impeachment is by no means unfounded or uncalled‐for. Industries, of which at one time the English were masters, are now gradually falling into other hands. The workers of other lands are successfully competing with our own, and yet, in spite of this condition of our mercantile affairs, the spirit of complacency is rampant. The sons are content to continue in the footsteps of the fathers, oblivious of the fact that time and seasons do not stand still and that they may be overwhelmed by the advancing flood of competition. The trade conservatism which was in the past opposed to the introduction of the steam‐engine, the power‐loom, and other mechanical appliances, is still responsible for the extreme slowness with which English firms appreciate the necessity for such innovations in the conduct of their business as would place them in a position to hold their own in the markets of the world. In respect to the protection of pure food production Great Britain and the British manufacturers are still a long way behind. Although the Sale of Food and Drugs Act of 1875 was one of the first Acts passed in any country to prevent the sale of adulterated food and drink, its machinery is cumbrous, and the subsequent Amendment Acts have not added materially to its efficiency; with the result that the Adulteration Acts do not compare favourably with those of many other countries. The spirit of complacency in regard to food products has affected alike the producer and the distributor, and the result is that in many instances there is no adequate inducement to produce anything but a mediocre article—such an article, in fact, as only escapes condemnation because of the faulty construction of the machinery of the law.

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British Food Journal, vol. 3 no. 11
Type: Research Article
ISSN: 0007-070X

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Publication date: 11 August 2021

Emily C. Bouck and Holly Long

The education of students with intellectual disability, like all students, is influenced by assessments. For students with intellectual disability, assessment is used to evaluate…

Abstract

The education of students with intellectual disability, like all students, is influenced by assessments. For students with intellectual disability, assessment is used to evaluate individuals as having an intellectual disability (e.g., intellectual functioning assessments and adaptive behavior assessments), as well as to guide instruction and making decisions about what to teach. Throughout this chapter, the authors present assessments related to the determination of individuals having intellectual disability as well as ones that inform, guide, or evaluate instruction for students. In addition to presenting traditional assessment options for students with intellectual disability, the chapter also presents some innovative options for determining what to teach students with intellectual disability.

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Traditional and Innovative Assessment Techniques for Students with Disabilities
Type: Book
ISBN: 978-1-83909-890-1

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Article
Publication date: 1 May 1912

President, Charles S. Goldman, M.P.; Chairman, Charles Bathurst, M.P.; Vice‐Presidents: Christopher Addison, M.D., M.P., Waldorf Astor, M.P., Charles Bathurst, M.P., Hilaire…

20

Abstract

President, Charles S. Goldman, M.P.; Chairman, Charles Bathurst, M.P.; Vice‐Presidents: Christopher Addison, M.D., M.P., Waldorf Astor, M.P., Charles Bathurst, M.P., Hilaire Belloc, Ralph D. Blumenfeld, Lord Blyth, J.P., Colonel Charles E. Cassal, V.D., F.I.C., the Bishop of Chichester, Sir Arthur H. Church, K.C.V.O., M.A., D.Sc., F.R.S., Sir Wm. Earnshaw Cooper, C.I.E., E. Crawshay‐Williams, M.P., Sir Anderson Critchett, Bart., C.V.O., F.R.C.S.E., William Ewart, M.D., F.R.C.P., Lieut.‐Colonel Sir Joseph Fayrer, Bart., M.A., M.D., Sir Alfred D. Fripp, K.C.V.O., C.B., M.B., M.S., Sir Harold Harmsworth, Bart., Arnold F. Hills, Sir Victor Horsley, M.D., F.R.C.S., F.R.S., O. Gutekunst, Sir H. Seymour King, K.C.I.E., M.A., the Duke of Manchester, P.C., Professor Sir Wm. Osler, Bart., M.D., F.R.S., Sir Gilbert Parker, D.C.L., M.P., Sir Wm. Ramsay, K.C.B., LL.D., M.D., F.R.S., Harrington Sainsbury, M.D., F.R.C.P., W. G. Savage, M.D., B.Sc., R. H. Scanes Spicer, M.D., M.R.C.S., the Hon. Lionel Walrond, M.P., Hugh Walsham, M.D., F.R.C.P., Harvey W. Wiley, M.D., Evelyn Wrench.

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British Food Journal, vol. 14 no. 5
Type: Research Article
ISSN: 0007-070X

Available. Open Access. Open Access
Article
Publication date: 10 May 2021

Guan-Yu Lin, Yi-Shun Wang, Yu-Min Wang and Meng-Hsuan Lee

The study aims to examine the relationships among personality traits (i.e. the Big Five personality traits and locus of control), self-perceived facial attractiveness, motivations…

9143

Abstract

Purpose

The study aims to examine the relationships among personality traits (i.e. the Big Five personality traits and locus of control), self-perceived facial attractiveness, motivations (i.e. intrinsic and extrinsic motivation) and intention toward live stream broadcasting. It also investigates the moderating role of perceived behavioral control in the relationship between motivations and intention.

Design/methodology/approach

Data collected from a sample of 637 participants are used to examine the research model and test the hypotheses with the employment of partial least squares structural equation modeling.

Findings

The study shows that motivations and perceived behavioral control are significant predictors of intention. Perceived behavioral control has a significant moderating effect between motivations and intention. Intrinsic motivation is positively influenced by self-perceived facial attractiveness, agreeableness, extraversion and internal locus of control, while extrinsic motivation is positively predicted by self-perceived facial attractiveness, conscientiousness and extraversion.

Originality/value

This study enhances our understanding of the determinants of intention toward live stream broadcasting by exploring its relationships with motivations, self-perceived facial attractiveness and personality, as well as the moderating effects of perceived behavioral control.

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Article
Publication date: 29 June 2012

Abdulrahman Anam Ousama, Abdul‐Hamid Fatima and Abdul Rashid Hafiz‐Majdi

The objective of this paper is to examine the determinants (i.e. firm size, profitability, leverage, type of audit firm and industry type) of intellectual capital (IC) disclosure…

1478

Abstract

Purpose

The objective of this paper is to examine the determinants (i.e. firm size, profitability, leverage, type of audit firm and industry type) of intellectual capital (IC) disclosure in the annual reports of Malaysian listed companies.

Design/methodology/approach

The data were collected from the 2006 annual reports of the selected listed companies; and analyzed using descriptive statistics, t‐test, correlation and regression analyses.

Findings

The paper found that firm size, profitability, industry type are determinants of IC disclosure (ICD) in the annual reports of Malaysian listed companies, while leverage and type of audit firm did not statistically influence ICD.

Research limitations/implications

The paper only used data from the 2006 annual reports. However, the findings have highlighted the importance of ICD determinants based on data from an emerging economy (i.e. Malaysian economy).

Practical implications

The paper provides empirical evidence on the current practices and determinants of ICD in the annual reports of the Malaysian listed companies. This evidence would help in understanding and determining factors that influence the extent of ICD. Subsequently, it could assist in enhancing ICD in the annual reports.

Originality/value

The paper contributes by extending the limited ICD literature in Malaysia. Furthermore, the paper has tested more determinants, deemed to influence ICD, compared to prior Malaysian studies. In addition, the paper used a larger sample size with a wider industry coverage compared to previous Malaysian literature.

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Journal of Accounting in Emerging Economies, vol. 2 no. 2
Type: Research Article
ISSN: 2042-1168

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Book part
Publication date: 15 July 2015

Chris A. Sweigart and Lauren L. Evanovich

There is a concerning disparity between students with disabilities and their peers without disabilities in their long-term, postsecondary outcomes. The former group tends to have…

Abstract

There is a concerning disparity between students with disabilities and their peers without disabilities in their long-term, postsecondary outcomes. The former group tends to have a variety of poorer outcomes in important domains of life, such as employment, postsecondary education, independent living, and community participation. Policymakers, scholars, and the general public alike have called attention to this issue, resulting in both legal mandates and research on evidence-based practices in the area of transition services. While the law requires individualized, results-oriented transition services based upon age-appropriate transition assessment and a number of evidence-based transition practices and predictors have been identified, studies of individualized education programs and practices have revealed a significant underuse of best practices in transition assessment and services. In this chapter, we discuss the importance of comprehensive transition assessment as a foundation for setting postsecondary goals and designing services that best fit individual student strengths and needs and best prepare students to be successful in their adult lives. Further, we provide an overview of current recommendations for best practices in planning, conducting, and interpreting transition assessments, and offer suggestions for areas where further research is needed.

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Transition of Youth and Young Adults
Type: Book
ISBN: 978-1-78441-933-2

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Article
Publication date: 9 December 2024

Umut Kubat Dokumacı

This paper proposes a structural model that explores the relationship between game/esports streamers’ credibility dimensions and viewers’ willingness to spend money (WTP) on…

104

Abstract

Purpose

This paper proposes a structural model that explores the relationship between game/esports streamers’ credibility dimensions and viewers’ willingness to spend money (WTP) on online games. The study seeks to uncover the underlying mechanisms in this relationship by drawing on the source credibility model, social identity theory and S-O-R framework.

Design/methodology/approach

The study utilized an online survey conducted through Qualtrics survey software to validate the proposed framework. The sample (N = 612) consisted of viewers of a Turkish esports live streamer with a substantial following on both Twitch and YouTube. The main research framework was tested using AMOS 22, and the serial mediation analyses were done using Process v3.0 on SPSS.

Findings

The findings of this study are significant, revealing that streamer credibility (SC) factors – trustworthiness, attractiveness and expertise – have a profound impact on the response variables purchase intention (PI) and WTP through streamer identification (STI). Moreover, the study uncovers that the time spent watching the streamer significantly influences WTP for games, a crucial insight for the gaming industry.

Practical implications

By bridging the realms of social identity theory and the source credibility model within the context of game streaming, this study charts new territory in understanding the intricate web of factors shaping consumer behaviour in live-stream gaming environments. It highlights the multifaceted nature of viewer-streamer interactions and their implications for marketers and industry stakeholders seeking to navigate the expanding landscape of live stream commerce.

Originality/value

This paper offers a novel structural framework that synthesizes multiple perspectives to investigate the relationship between esports streamers’ credibility and viewers’ spending behaviour. By incorporating concepts from the source credibility model, social identity theory and S-O-R framework, the study not only expands upon existing theories of identity in the streaming domain but also provides a comprehensive understanding of the factors influencing consumer behaviour in online gaming environments.

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International Journal of Sports Marketing and Sponsorship, vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 1464-6668

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Book part
Publication date: 1 April 2011

Kristen L. McMaster, Kristen D. Ritchey and Erica Lembke

Many students with learning disabilities (LD) experience significant difficulties in developing writing proficiency. Early identification and intervention can prevent long-term…

Abstract

Many students with learning disabilities (LD) experience significant difficulties in developing writing proficiency. Early identification and intervention can prevent long-term writing problems. Early identification and intervention require reliable and valid writing assessments that can be used to identify students at risk and monitor their progress in response to intervention. One promising approach to assessing students' performance and progress in writing is Curriculum-Based Measurement (CBM). In this chapter, we provide an overview of CBM. Next, we describe a theoretical framework for writing development, and discuss implications of this framework for developing writing assessments. We then describe current efforts to develop a seamless and flexible approach to monitoring student progress in writing in the early elementary grades, and highlight important directions for future research. We end with a discussion of how teachers might eventually use CBM to make data-based decisions to provide effective individualized interventions for students who experience writing difficulties.

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Assessment and Intervention
Type: Book
ISBN: 978-0-85724-829-9

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Article
Publication date: 1 January 1942

Although a sheet of viscose film, such as cellophane, is so compact in structure as to be quite airtight, experimental work has shown that water vapour can evaporate as quickly…

318

Abstract

Although a sheet of viscose film, such as cellophane, is so compact in structure as to be quite airtight, experimental work has shown that water vapour can evaporate as quickly from a vessel closed with it as from the open container. A wrapper composed of viscose film can be rendered impermeable to moisture vapour by covering the surfaces with a very thin layer of moisture‐proof transparent coating which often contains, as an essential ingredient, a small quantity of wax. It is wrappings of the latter “ moisture‐proof ” type which are normally used round cigarette cartons and often round biscuits and sweet packages. Unbroken films of wax are resistant to the passage of moisture vapour, and waxed papers are therefore largely used for the protection of foodstuffs. Not all waxed papers, or so‐called moisture‐vapour‐proof transparent wrappings, are satisfactorily impermeable to moisture vapour, and it is essential to test such materials to determine their actual protective powers. While complete protection against moisture exchange is advisable for most types of goods liable to dry out or for those which will deliquesce, it should be realised that there may be other factors that will prevent their being used. Some goods coated with cane sugar are found to keep best if in packings where they can “ breathe.” If, owing to a rise in temperature, the atmosphere in the moisture‐vapour‐proof wrapping should become saturated with moisture vapour, this would be deposited in droplets on the surface of the goods if the package were suddenly cooled. A dilute solution of sugar might be formed at the point of deposition, which would then be a favourable medium for the growth of aerial moulds and micro‐organisms. In many cases wrongly wrapped foods betray their deterioration by easily apparent signs, such as the hardness of bread, the stickiness of sweets or the odour of putrificd material. It is, however, quite possible for a loss in quality to occur which is only noticeable in flavour deterioration when the article is consumed, and an important instance of this is tea. Care must be taken that the wrapping itself does not impart a foreign flavour to the foodstuff packed in it, or induce one through permitting or accelerating chemical changes, such as oxidation (development of rancidity). Some of the transparent moisture‐vapour‐proof wrappings on the market have a strong flavour liable to contaminate goods wrapped in them, as have some waxed papers and ordinary “ boards ” used for cartons. Printing inks and adhesives used on cartons may also affect the flavour and odour of foodstuffs, unless properly chosen and properly used on the cartons. These odours will penetrate wrappers if the latter are not airtight, and instances are known where really expensive articles of food have been spoiled in flavour because strong‐smelling strawboards have been used as the foundation of the very elaborate and decorative boxes in which the foodstuff was packed. Rancidity development in fatty foods may be accelerated in several ways. It is well known that sunlight promotes the formation of rancidity, and fatty foods in ordinary transparent wrappings may deteriorate on this account. Attempts have been made to produce coloured transparent wrappers which will absorb the active light rays, and so prevent rancidity developing while at the same time allowing the goods wrapped to be visible. Some of these wrappers were so dark in colour that they were valueless for display purposes, but, according to advertised claims, some golden yellow transparent wrappers of good transparency and protective power are now available. There are available, however, wrappers treated with anti‐oxidants of the oat‐flour type which are claimed to arrest the development of surface rancidity of fatty foods packed in them. The last generation has seen the advent of scientific control and development in the catering business. Individual restaurants or hotels cannot afford to employ chemists, and with the exception of the large organisations owning a series of restaurants, the hotelier or restaurateur has to rely on the efforts of consultants or on the makers of the plant and machinery installed in his establishment. This help has been very valuable particularly as the amount of mechanical aids in restaurant kitchens has become during the last half century very considerable. Such devices as mechanical beaters or whippers, small doughing machines, mechanically or electrically controlled refrigerators, are but examples. Possibly one of the most interesting developments has been in the installation of mechanical washing machines for plates, dishes, cups, knives, etc. The number of pieces of china and cutlery is perhaps not appreciated. The modest two‐course lunch means that twelve articles, all of different sizes, shapes or materials of construction, must be washed; the seven‐course dinner requires 30–40 articles. The organisation to provide these articles in a steady stream sufficient for the needs of some hundreds of customers in the course of an hour or so must be very complicated, and one of the important cogs in the machine is “ washing up.” In the domestic scullery, unless particular precautions are taken, hot, hard water and soap are taken, and, by their admixture, produce a shiny scum which is mixed up with the soapy water. This scum and the water itself become loaded with grease during the washing process and the china is removed, carrying on its surface dirty, greasy, soapy water with its complement of soap scum. These are then wiped off with a drying cloth clean at first, but becoming gradually impregnated with grease, soap and scum, with the result that the surface of the china is finally covered with a thin transparent film of these objectionable substances. If the china, after removal from the wash‐bowl and when still wetted with grease‐laden soapy water, were rinsed under the hot tap until all this wash water were removed and replaced by clean hot water, and the china were then allowed to dry of its own accord, it would be chemically free from grease and would require no polishing. It would, moreover, not have to be handled at all. The essential factors of mechanical washing are therefore : (1) A detergent treatment that will emulsify all greasy substances and dislodge adherent food debris. Soap and suitable alkalis are used in this treatment. (2) A rinse treatment using clean hot water that will remove all detergent water from the china. (3) A drying treatment that is spontaneous and is carried out without touching the articles. Thus the production of washed articles entails a machine washer supplied with hot, softened water and suitable detergents; controls of rate of water supply, temperature, injection of detergent and rate of movement of china through the machine are of course all automatic. Treatment is generally in four stages—first a detergent treatment by high pressure jets, then a first and a second rinse treatment again by pressure jets, and finally a last rinse treatment provided by the incoming clean, hot, softened water taken directly from supply. The clean china is now so hot that within a few seconds of its emergence from the machine it is dry. It is then ready for use. It is only within the last century that “ gastronomy ” has been popularised, for the bulk of the population is now catered for with more care than ever before. The presentation of meals has advanced enormously, and the palatability of food has been studied with far more concern than ever before. Palatability, the controlling factor in eating, is a complicated attribute, and includes all those factors which can be considered as appealing to the senses. Sensation‐producing qualiites are odour, flavour, texture, temperature and appearance, appearance including form, design, size and colour. Palatability is no sure guide to food selection—“ Eat what you like and you need have no further concern about your food ”—modern scientific thought has demonstrated the fallacy of such a statement; nevertheless there are more factors of importance than the “ completeness ” of a food. To be informed that a mass of food contained all the necessary factors for proper nutrition has no effect on the gastric secretions, but the odour of a frying steak may make the mouth water : a badly baked meat pic, no matter how nutritious, lacks the appeal of one with the colour properly developed. This catering for masses of people has raised a number of important questions which the chemist has answered in many cases. As in the case of chain‐stores, where the public expects to get the same goods at the same price, be they purchasing in Manchester or Sidmouth, so in the case of chain‐restaurants the public demand the same standard of goods wherever they may happen to be eating. The consequence of this is that the cooking of a potato, the roasting of a joint, the frying of a fillet of fish, the production of a poached egg on toast, have to be standardised, and the chemist has collaborated with the engineer to produce the plant and machinery which will ensure, within reasonable limits, that the public be satisfied in so far as this consideration is concerned. Only a scientist can answer such questions as : for how many hours and under what conditions may a tin of sardines be kept after opening? What is the “ life ” of a meat pic in summer and what in winter? How long can Russian salad prepared under standard conditions be kept? What are the best conditions for the preparation and keeping hot of boiled cabbage : Incidentally the scientist has been forced to give attention to many problems outside the realm proper of food : for example, the standardisation of the crockery and glasses to reduce breakage to a minimum, the question of the colours to be used for the plates and cups and saucers, so that fading by the chemical treatment or by mechanical abrasion in washing or in general use be brought to a minimum. The solution of problems of the service of food in restaurants is not perhaps a spectacular field of work for the scientist, but, in view of the millions of meals served daily in England, its importance can hardly be over‐estimated. Such are some of the impacts of Science on Food. The sketch is naturally incomplete and many aspects have not been mentioned at all. The application of new scientific knowledge to food problems is continually assuming greater importance in the feeding of the people. This does not imply that science is supplanting the art of the chef; it may modify, perhaps simplify, the processes concerned with the preparation of food, but its main function is to interpret the principles on which the art is founded, and to adapt the accumulated knowledge to modern conditions.

Details

British Food Journal, vol. 44 no. 1
Type: Research Article
ISSN: 0007-070X

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