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Article
Publication date: 31 March 2023

Caroline Andow, Raymond Arthur, Rachel Dunn, Stefan Kleipoedszus and Nicola Wake

This policy brief provides policy recommendations on the internal design of new secure children's homes (SCHs).These policy recommendations are developed from findings from focus…

314

Abstract

This policy brief provides policy recommendations on the internal design of new secure children's homes (SCHs).

These policy recommendations are developed from findings from focus group discussions with academics, practitioners, frontline workers, and leaders in child protection services.

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Emerald Open Research, vol. 1 no. 13
Type: Research Article
ISSN: 2631-3952

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Book part
Publication date: 27 January 2022

Kristin L. Bone

Abstract

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Women and the Abuse of Power
Type: Book
ISBN: 978-1-80043-335-9

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Publication date: 20 June 2008

Jean J. Boddewyn

Most years, several AIB members are elected as AIB Fellows on account of their excellent international business scholarship, and/or past service as AIB President or Executive…

Abstract

Most years, several AIB members are elected as AIB Fellows on account of their excellent international business scholarship, and/or past service as AIB President or Executive Secretary. The Fellows are in charge of electing Eminent Scholars as well as the International Executive and International Educator (formerly, Dean) of the Year, who often provide the focus for Plenary Sessions at AIB Conferences. Their history since 1975 covers over half of the span of the AIB and reflects many issues that dominated that period in terms of research themes, progresses and problems, the internationalization of business education and the role of international business in society and around the globe. Like other organizations, the Fellows Group had their ups and downs, successes and failures – and some fun too!

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International Business Scholarship: AIB Fellows on the First 50 Years and Beyond
Type: Book
ISBN: 978-0-7623-1470-6

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Publication date: 26 July 2011

Philip Whitehead and Raymond Arthur

The youth justice system in England and Wales has been subjected to numerous transformations since 1997 under New Labour governments. Most approaches to the field during the…

1668

Abstract

Purpose

The youth justice system in England and Wales has been subjected to numerous transformations since 1997 under New Labour governments. Most approaches to the field during the period under review address the fine details of what is a politically and organisationally modernised domain. Even though this paper steps inside the system to observe some of its transformative developments, it aims to begin at the other end which enables a more rounded sociological approach to youth justice under New Labour to emerge which facilitates the production of a more detailed evaluation and understanding of the field.

Design/methodology/approach

This other‐end approach draws upon two main bodies of sociological theory, namely, Max Weber and Emile Durkheim, which are put to work to enrich the analysis. It should be made clear that the main concern is not to produce a blueprint for a new youth justice system, but rather to draw attention to some exploratory and explanatory tools to evaluate the period under New Labour from 1997 to 2010.

Findings

Since 1997, the focus of the youth justice system has been placed upon individual and family responsibility, tougher on crime than its causes, and the creation of more efficient systems management. Furthermore, youth and criminal justice has been preoccupied with risk assessment and prediction. This has resulted in a system that is ambiguous in terms of what it is trying to achieve.

Originality/value

The main concern is not to sketch a blueprint for the future, but rather to analyse features of youth justice to which these theoretical and sociological traditions of Weber and Durkheim are explored in order to explain the complex dynamics of youth justice make a substantive contribution by enlarging our critical understanding.

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International Journal of Sociology and Social Policy, vol. 31 no. 7/8
Type: Research Article
ISSN: 0144-333X

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Publication date: 1 January 1944

It is an amazing fact that this country is one of the few that have not adopted a comprehensive system of food standards, but has relied on the administration of general…

58

Abstract

It is an amazing fact that this country is one of the few that have not adopted a comprehensive system of food standards, but has relied on the administration of general provisions as to the purity of food; and it has been evident to officers engaged in enforcing these provisions that they were inadequate to deal effectively with all the cases in which foodstuffs of inferior quality were offered for sale to the public. Local authorities and courts of law have probably done their best within the limits of their legislative power to prevent as far as possible the sale of such foodstuffs, particularly where public health was endangered or there has been gross adulteration, but the subtlety of food adulteration in recent years has given rise to so much controversy as to how far the existing legislation has been contravened that the Minister of Health should be asked at the earliest opportunity to exercise the powers given to him in Section 8 of the Food and Drugs Act, 1938, to draft regulations as to the importation, preparation, storage, sale, delivery, etc., of food, and to include in such regulations a comprehensive system of food standards. There is ample evidence available for the consideration of any committee which might be appointed to draft the regulations. In 1901 a Departmental Committee of the Local Government Board, which had for two years been inquiring into the use of preservatives and colouring matter in food, recommended inter alia the prohibition of formaldehyde or copper salts in food, the limitation of boric acid to 0·25 per cent. in food, and the amount of salicylic acid not to exceed one grain per pound in solid food and one grain per pint in liquid food. There is also the Final Report of the Departmental Committee, 1924, which led to the introduction of the Public Health (Preservatives, etc., in Food) Regulations, 1925–27, which contained provisions limiting the use of preservatives to certain articles of food, prescribing the preservatives which could be used (sulphur dioxide and benzoic acid in specified amounts) and prohibiting the use of a number of metallic, vegetable and coal‐tar colouring matters. More recent still is the Report of the Departmental Committee appointed in 1933 to consider whether it was desirable that the law relating to the composition and description of articles of food should be altered so as to enable definitions or standards to be prescribed, or declarations of composition to be required for articles of food other than liquid milk, and if so to recommend what alterations of the law were required. As a food officer I was impressed on reading this report at the very wide field covered by the Committee in its search for evidence on the many aspects of the problem, and commend its perusal to all who are interested in the subject of food standards. Professional associations, traders' associations, associations of local authorities, scientists, doctors, public analysts, sanitary inspectors and trade representatives submitted their respective views. The report extends over several pages, but, briefly, the Committee were of opinion that it was not practicable to extend standards of definitions to all articles of food, that housewives would not benefit by a multitude of standards, definitions or declarations of composition, as in a large number of cases they were getting articles of the nature, substance and quality demanded, and that no standards or definitions should be laid down and no declaration of composition required without giving the manufacturers or other persons concerned the fullest opportunity of hearing the proposals and submitting their observations. The Committee also recommended that the contamination of articles of food by arsenic, lead, tin, or other impurities which may be contaminated in the process of collection or preparation should be treated as a special question. A further recommendation that specific claims made in advertisements should be deemed to be part of the package label has since been provided for in the Food and Drugs Act, 1938 (Section 6). In their evidence before the Departmental Committee in 1933, the Society of Public Analysts advocated the institution of a comprehensive system of standards and definitions, which would ultimately embrace all articles of food, and as this goes much further than the recommendation of the Committee, the views of public analysts on any new draft regulations will no doubt be awaited with considerable interest. In any case, their observations should be of considerable value when food standards are under consideration. Many suggestions for standards have emanated from commercial interests, and the Chief Medical Officer to the Ministry of Health, in his report for 1938, referring to these suggestions, stated “there is often discernible a desire to stifle competition, and that frequently the grade or qualities to which objection is taken are sound, wholesome articles of food, the suppression of which would be a distinct loss to the poorer class of consumers. New standards should therefore apply to all grades and not only to the higher‐grade articles. In fact, if any preference is to be shown it should be in respect of the cheaper grades. Where there is doubt of the efficiency of applying a standard, the desire should rest not on whether it will create difficulties in manufacture, although, of course, this aspect must be considered, but whether it is in the public interest that a standard should be laid down.” The Chief Medical Officer is to be commended for this timely warning, and it should be borne in mind by those drafting new regulations. It should be ensured that public welfare and not commercial interests should receive first consideration in a matter of this kind. There are many articles of food to which standards of composition are already applicable, including butter, margarine, condensed milk, dried milk, whisky, spirits, etc. There are also presumptive standards for milk and skimmed milk, and semi‐official standards for jam, vinegar and shredded suet. I am aware that under emergency powers the Ministry of Food have introduced standards for numerous articles of food, but these have been primarily introduced in connection with food rationing and other difficulties in connection with war‐time control of the principal foodstuffs. They are no doubt related to the availability of supplies of the various constituents, and therefore subject to alteration from lime to time, as instanced by the reduction in the percentage of meat to be contained in sausages. Except, therefore, as an experiment, these standards cannot be regarded as a satisfactory system, and will probably be revoked immediately the national situation justifies such a course being taken. We should not, therefore, be unduly influenced by these war‐time standards. Despite the desire of public analysis and food officers to have legal standards for all articles of food, it may be found impracticable to fix standards of composition for such articles as meat, fish, fruit, vegetables, eggs, etc., as they are prepared with the minimum of handling and are less likely to be adulterated. There are, however, many articles of food for which at present there are no legal standards as to their nature, substance or quality, and to which such standards might easily be made applicable, such as meat‐paste or fish‐paste, for which you have no guarantee of the percentage of meat or fish present. Just before the war there was a popular demand for cheese‐spreads, some of which contained up to 35 per cent. fat, but in the absence of legal standards varieties of cheese‐spreads may contain much less fat. There is no legal standard for cheese, with the result that whether it is made from skim milk or new milk it may still be sold as cheese. Mixtures of cocoa with starch and sugar may be sold as cocoa, if the fact that they are mixtures (without disclosing the percentage of cocoa) is disclosed on the label. In America milk chocolate must contain a minimum of 12 per cent. milk solids, but there is no such standard in this country. Although there is a bacteriological standard for ice‐cream in the Isle of Man, to the effect that when examined within twenty‐four hours of sale it shall not contain more than one hundred thousand bacteria per cubic centimetre, and no Baccilus coli in one‐tenth of a cubic centimetre, there is no such standard in this country. It has been suggested that ice‐cream should be made from milk, cream and sugar, with or without eggs, and contain a minimum of 8 per cent. of milk fat. An article sold as honey should be solely the product of the honey bee and not a chemically prepared substance. The latter might be designated as “artificial honey,” and labelled accordingly. Fruit juices should be what the name implies, and be manufactured and sold in compliance with statutory requirements. There should be standards for cordials, squashes, jams and preserves. Meat extracts should be made from good muscle fibre and its total creatine content slated on the label. If low‐grade meat is used, including offal, the fact should be disclosed on the label. With regard to statutory declarations on labels, the printing should be of such size that it is easily legible. It should neither be impossible nor impracticable to introduce legal standards for custard powders, baking powders, blancmange powders, pudding mixtures, cake mixtures, and many other foodstuffs which are ordinarily consumed by the public, not forgetting sweets and confectionery, wines and cocktails, milk shakes, and soft drinks. The ramp which went on during 1940–42 in connection with the sale of “food substitutes” was a striking example of the need for statutory standards of composition. It is often contended that if housewives only purchased goods prepared by reputable firms they would receive satisfaction, and while to a large extent this may be true, the fact remains that inferior articles still find their way into shops. There is, of course, the possibility that shopkeepers may be tempted by the offer of a larger margin of profit on goods supplied by firms of less repute. Some shopkeepers even fail to obtain a warranty that the goods supplied to them conform to the requirements of the Food and Drugs Act and Regulations. It is not sufficient for the Departmental Committee to state “that in a large number of cases housewives get articles of the nature, substance and quality demanded,” and leave it at that. An effort should be made to apply standards to every article of food to which the application of such standards is possible. Housewives should no longer be tempted or misled by catch advertisements, attractive labels or wrappings, or the inducement of free gifts. To give some idea of the need for a wider application of standards, a few cases dealt with during the past three years, some of which came under my own personal investigation, are set out below, with the Public Analyst's comments: 1.—Egg substitute.—Contained no true substitute for eggs; consisted of a solution of synthetic gum, probably made by treating cotton with some chemical; containing only 3·8 per cent. solid matter, the rest being water; had no food value.

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British Food Journal, vol. 46 no. 1
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 1 January 1931

G.H. GRUBB

IN all this rush for bargains in first editions, and the feverish anxiety on the part of many collectors, pseudo and genuine, there is a natural desire to look ahead, and to…

30

Abstract

IN all this rush for bargains in first editions, and the feverish anxiety on the part of many collectors, pseudo and genuine, there is a natural desire to look ahead, and to discover the big writers of to‐morrow, because it is their books of to‐day that will be the rare and valuable items of to‐morrow. But there's the conundrum It is easy enough, if we are rich enough, to buy, shall we say, Arnold Bennett's Old Wives Tale for £50 or more, because we are constantly learning how few copies there are about, and because it is really a good first edition to have. The same may be said of the rare things of Shaw, Barrie, Wells, Galsworthy and others. To select an unknown writer, and to say to oneself: his first book is going to be a notable and closely sought for book to‐morrow, is, indeed, a difficult task which few of us can encompass. Yet it is done. There are those happy ones who said it about Shaw in his early days, of Tomlinson in his, and they now possess real worth in two ways. I do not ever want to forget the literary value of these, and other writers: there is, indeed, value there; but there is the other way—the economic value. Some wiseacres, in their shrewd vision and intelligent and intellectual anticipation, hug themselves in bibliographic glee in that these two ways are theirs. Fads and fashions, conventions and popularisms, come up and pass these good people by. They blazed their own trail, and, in their quiet and contented way, they proceeded to their own contented end, and now they may justifiably revel in their own fore‐sightedness. Blessed are they among the growing army of book collectors.

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Library Review, vol. 3 no. 1
Type: Research Article
ISSN: 0024-2535

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Article
Publication date: 1 June 1970

Parker of, J. Willis and J. Bridge

December 10, 1969 Master and Servant — Redundancy — Dismissal — “Offer of suitable employment” — Offer at certain grade made in writing — Employer's refusal to guarantee in…

40

Abstract

December 10, 1969 Master and Servant — Redundancy — Dismissal — “Offer of suitable employment” — Offer at certain grade made in writing — Employer's refusal to guarantee in writing nature of work within grade — Whether “particulars specified in … offer” — Whether refusal of offer of employment “unreasonable” — Redundancy Payments Act, 1965 (c. 62), s. 2(4)

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Managerial Law, vol. 8 no. 3
Type: Research Article
ISSN: 0309-0558

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Article
Publication date: 1 May 1954

A starter system for an aircraft gas‐turbine engine comprising a starter motor and a gear mechanism connected between the starter motor and the engine whereby during starting the…

19

Abstract

A starter system for an aircraft gas‐turbine engine comprising a starter motor and a gear mechanism connected between the starter motor and the engine whereby during starting the motor drives a turbine/compressor rotor assembly of the engine, which gear mechanism comprises a first gear train giving a first ratio of motor rotational speed to rotor assembly rotational speed suitable for starting under normal ground conditions and a second gear train giving a second ratio less than the first ratio and suitable for starting the engine in flight, and means for selecting the desired gear train.

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Aircraft Engineering and Aerospace Technology, vol. 26 no. 5
Type: Research Article
ISSN: 0002-2667

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Article
Publication date: 1 August 1942

A device for indicating during the flight of an airplane, the approach and the existence of any flight condition characterized by Certain pre‐determined combinations of the…

39

Abstract

A device for indicating during the flight of an airplane, the approach and the existence of any flight condition characterized by Certain pre‐determined combinations of the variables of acceleration acting on the airplane in a direction substantially perpendicular to the lifting surface of the airplane and the dynamic pressure due to the velocity of the airplane through the air comprising indices having pointers, some of said indices comprising members shaped in accordance with the contour of curves obtained by plotting positive and negative accelerations against dynamic pressure for said combinations, means for moving one of said indices in proportion to the variable of acceleration, said means including an accelerometer, a device responsive to variations in dynamic pressure connected to said indice members, the relative motions of the indices being such that their relative positions indicate at any instant the relation between the actual value of one of said variables and the values of the same variable which would be required to produce one of said combinations at the existing value of the other variable.

Details

Aircraft Engineering and Aerospace Technology, vol. 14 no. 8
Type: Research Article
ISSN: 0002-2667

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Article
Publication date: 1 January 1953

Not all of the Livery Companies of the City of London take an active interest in the craft of their guild. But the Worshipful Company of Fishmongers assuredly does so. It…

26

Abstract

Not all of the Livery Companies of the City of London take an active interest in the craft of their guild. But the Worshipful Company of Fishmongers assuredly does so. It continues to examine all fish entering the City—the daily supply varying between 300 and 1,000 tons—and to condemn that which is bad. The Company also has important statutory duties in connection with shellfish, and salmon and other freshwater fish. Not only so, but the Fishmongers' Company published in 1949 a most valuable book for the purpose of furnishing public health officers and sampling officers under the Food and Drugs Act with the means of identifying at sight most kinds of fish likely to be exposed for sale in the markets and shops of this country. The book contains more than 80 coloured plates, each with a short description of such points as the shape, colour and position of the fins, the shape and colour of the lateral line, and the position of the mouth in relation to the eyes, in addition to the general shape and colour of the fish and any prominent and distinguishing markings. The coloured plates have been made from models in the Company's possession. They are quite excellent and will be indispensable to any sampling officer who wishes to assure himself that most kinds of fish sold in his area are of the nature demanded.

Details

British Food Journal, vol. 55 no. 1
Type: Research Article
ISSN: 0007-070X

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