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Article
Publication date: 1 January 2000

Robert Willison

This paper examines the concept of criminal opportunity. More precisely, it focuses on the nature of such opportunities that are to be found within an IS context, and the threat…

531

Abstract

This paper examines the concept of criminal opportunity. More precisely, it focuses on the nature of such opportunities that are to be found within an IS context, and the threat posed by dishonest staff who may act on them. Although hackers and their activities may be given ample column space in the lay press, the potential threat posed by dishonest staff should not be underestimated. The 1998 NCC Business Information Survey reports that the greatest risk of security breaches arose from the activities of personnel within organisations, accounting for nearly 52 per cent of all (physical and logistical) security breaches detected. Similarly, the 1998 CSI/FBI Survey found that the largest single source of financial loss (almost 37 per cent) was attributable to unauthorised insider access. These facts are not lost on security practitioners who, as a rule of thumb, work on the principle that 25 per cent of people are dishonest whenever possible, 25 per cent are always honest and 50 per cent can be either, depending on the nature of security controls and personal motivation.

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Journal of Financial Crime, vol. 7 no. 3
Type: Research Article
ISSN: 1359-0790

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Article
Publication date: 1 April 2006

Robert Willison

While a number of IS security researchers consider the threat posed by employees who perpetrate computer crime, there is currently a lack of insight into how the offender…

2176

Abstract

Purpose

While a number of IS security researchers consider the threat posed by employees who perpetrate computer crime, there is currently a lack of insight into how the offender interacts with the criminal context both prior to and during commission. A greater understanding of this relationship may complement existing security practices by possibly highlighting new areas for safeguard implementation. To help facilitate a greater understanding of the offender/environment dynamic, this paper, therefore, aims to assess the feasibility of applying three criminological theories to the IS security context. Rather than focusing on why people become criminals, these theories entitled routine activity theory, environmental criminology and the rational choice perspective, focus on the criminal act.

Design/methodology/approach

Drawing on an account of the Barings Bank collapse, events highlighted in the case study are used to assess whether concepts central to the theories are supported by the data.

Findings

Analysis indicates support for the concepts central to environmental criminology and the rational choice perspective. While case study evidence supports two of the concepts advanced by routine activity theory, as a whole the theory is found wanting, as the “guardianship” and “handled offender” concepts appear to lack the necessary sophistication to theoretically accommodate and explain supervisory and control failings cited in the case study.

Research limitations/implications

While future research could encompass continued application of the theories to further assess their suitability for the IS domain, consideration could also be given to the application of the preventive tools and methods which have been developed in tandem with the three criminological approaches. Another stream of future research may involve the application of the theories in conjunction with existing security practices.

Practical implications

Greater knowledge of the offender/context dynamic may feasibly enhance existing security practices by possibly highlighting new areas for safeguard implementation.

Originality/value

From an IS security perspective, there is currently a lack of insight into the offender/context dynamic. The paper presents a group of criminological theories, which have previously not been considered for application in the IS context. The theories may feasibly throw light on the behaviour of offenders in the criminal context, both prior to and during commission.

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Information Technology & People, vol. 19 no. 2
Type: Research Article
ISSN: 0959-3845

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Article
Publication date: 1 April 2006

283

Abstract

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Information Technology & People, vol. 19 no. 2
Type: Research Article
ISSN: 0959-3845

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Article
Publication date: 1 October 1915

Merchants and manufacturers have it in their power to minimise in some degree the extent to which we are becoming indebted to foreign countries in respect of the large excess of…

63

Abstract

Merchants and manufacturers have it in their power to minimise in some degree the extent to which we are becoming indebted to foreign countries in respect of the large excess of imports over exports, by obtaining, as far as possible, their imported supplies of food products and raw materials for industries from countries within the Empire. Take, for example, meat and cheese. The prevailing high prices are no doubt encouraging the home production of these commodities. Nevertheless a large quantity must necessarily be imported. In 1914 meat to the value of 62 million pounds was imported, and cheese to the value of 8 million pounds. Of the imports of meat 26 per cent. came from within the Empire, and of cheese 82 per cent. Clearly it is better under existing circumstances that we should buy meat from Australia and New Zealand than from Argentina, and cheese from Canada and New Zealand rather than from Holland and the United States. Many other examples may be mentioned of products which can equally as well be obtained within the Empire as from foreign countries, such as maize from South Africa, where a large increase of production is expected this year; oats from Canada rather than from Argentina and the United States; barley from Canada; peas from New Zealand; butter from Australia and New Zealand; canned salmon, of which 2½ million pounds' worth was imported in 1914, from Canada rather than from the United States; apples from Canada and Australia; wine from Australia; tea from India and Ceylon rather than from China and Java; cocoa from the Gold Coast and the West Indies; copra from Malaya, India and Australia; rubber from Malaya and Ceylon; fibres from New Zealand, Mauritius, Ceylon, etc.; wood pulp from Canada and Newfoundland; wool from Australia, New Zealand, South Africa and the Falkland Islands rather than from Argentina, Chile and other foreign sources; tanning materials from India, Natal, Australia and British East Africa; dyewoods from the West Indies; timber from Canada; hardwoods from India, West Africa, the West Indies and Australia; copper and copper ore from Australia and South Africa; tin and tin ore from Malaya, Nigeria, South Africa and Australia; manganese from India; plumbago from Ceylon; hides from India, Africa and Australia, and so forth. It has been stated that the result of the war may ultimately depend largely on financial strength. In that case the country which is to the greatest extent self‐supporting as regards supplies of the necessaries of life and materials for the manufacture of munitions of war will be in a position to carry on the longest. Undoubtedly the British Empire contains within itself the power to produce all such materials, and the Dominions, Colonies and Dependencies are in fact already supplying a large proportion of the food products and raw materials for industries, which are imported into the United Kingdom. There are a few notable exceptions, e.g., for our supplies of cotton and sugar we have always been largely dependent on foreign countries, but Uganda and the Soudan are capable of producing in the future very large quantities of cotton of the quality required by Lancashire spinners, and sugar production in our Colonies could, with proper encouragement, be expanded so as to meet the whole of the requirements of the Mother Country. If the British capital and energy which have in the past gone every year to the development of enterprises in foreign countries had been devoted for a tew years exclusively to exploiting the resources of the Dominions and Colonies, the British Empire would, by this time, have become practically self‐supporting, and the bulk of our imported foodstuffs and raw products required for our manufacturing industries would now be obtained from within the Empire and paid for by increased quantities of our own manufactures. It may be hoped that one of the lessons which we shall learn from the war will be definitely to encourage the development of the vast resources of our overseas Empire. — The Chamber of Commerce Journal.

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British Food Journal, vol. 17 no. 10
Type: Research Article
ISSN: 0007-070X

Available. Open Access. Open Access
Article
Publication date: 28 September 2021

Scott Strachan, Louise Logan, Debra Willison, Rod Bain, Jennifer Roberts, Iain Mitchell and Roddy Yarr

As higher education institutions (HEIs) have increasingly turned to consider sustainability over the last decade, education for sustainable development (ESD) has emerged as a way…

946

Abstract

As higher education institutions (HEIs) have increasingly turned to consider sustainability over the last decade, education for sustainable development (ESD) has emerged as a way of imbuing students with the skills, values, knowledge, and attributes to live, work, and create change in societies facing complex and cross-cutting sustainability challenges. However, the question of how HEIs can actively embed ESD more broadly in and across curricula is one that continues to challenge institutions and the HE sector as a whole. While traditional teaching practices and methods associated with subject-based learning may be suitable for educating students about sustainable development, a re-orientation towards more transformational, experiential and action-oriented methods is required to educate for sustainable development. The need for educators to share their practices and learn lessons from each other is essential in this transformation.

This paper presents a selection of practical examples of how to embed a range of interactive, exploratory, action-oriented, problem-based, experiential and transformative ESD offerings into HE teaching practice and curricula. Presented by a group of academics and professional services staff at the University of Strathclyde who lead key modules and programmes in the institution’s ESD provision, this paper reflects on five approaches taken across the four faculties at Strathclyde (Humanities and Social Sciences, Science, Engineering and the Strathclyde Business School) and examines the challenges, practicalities and opportunities involved in establishing a collaborative programme of ESD.

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Publication date: 1 October 1917

The inaugural meeting of the newly established National Party was held in the Queen's Hall, Langham Place, on Thursday, October 25th, under the presidency of Admiral Lord…

34

Abstract

The inaugural meeting of the newly established National Party was held in the Queen's Hall, Langham Place, on Thursday, October 25th, under the presidency of Admiral Lord Beresford. There was a large and distinguished audience numbering about 3,000 persons, among those on the platform being Lord Montagu of Beaulieu, Brigadier‐General Page Croft, M.P., Mr. Havelock Wilson, Miss Constance Williams, the Hon. G. J. Jenkins (all of whom addressed the meeting), Earl Bathurst, Sir C. Allom, Major Alan Burgoyne, M.P., Colonel Cassal, Mr. G. K. Chesterton, Sir R. Cooper, M.P., Capt. Viscount Duncannon, M.P., Sir W. Earnshaw Cooper, Mr. H. A. Gwynne, Mr. Rowland Hunt, M.P., Lieut.‐Col. Lord Leconfield, Lord Leith of Fyvie, Admiral Sir H. Markham, The Earl of Northesk, Colonel R. H. Rawson, M.P., Lord Edward St. Maur, Admiral Sir Edward Seymour, Lord Stafford and others.

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British Food Journal, vol. 19 no. 10
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 1 June 1941

The factories are instructed as to what kinds of pack they are to produce, and their product is controlled by samples sent at specified times to the research laboratory. With…

107

Abstract

The factories are instructed as to what kinds of pack they are to produce, and their product is controlled by samples sent at specified times to the research laboratory. With greater and less attention to detailed steps the whole of agriculture and the food industry in Italy is so controlled. In Germany can be noted as an example the development on a large scale of the fishing industry in the Baltic—the scrapping of the privately‐owned small fishing boats in that sea—the launching of large vessels with their factory vessels in attendance— the keenness with which every step in the development of fish preservation has been followed—the official tests on such methods as the American Birdseye Quick Freezing, the German Heckerman process, the English Z process, and the building and the equipping of the large factories where the whole of the waste fish products are worked up into edible and useful products. This last is the keynote of the German system : waste nothing. The recovery of waste fats has been practised in Germany in an intensive fashion for several years. There have been in Germany other changes of a more subtle character, and not so obvious to the outside world. The food laws of Germany were such that the nation could be justly proud of them, but for some time there has been a distinct slackening of the control—as for example in the use of preservatives. These were strictly limited in kind and number—but even before the present phase the blind eye of the official had often been turned towards the use of disallowed preservatives and I am given to understand that certain chemicals, erstwhile forbidden, can now be used officially. It may be policy for our Ministry of Health to aid in the present critical situation by relaxing some of the regulations at present in force. Those preservatives to be released would not in any way lower the nutritional value of the foods, nor would there be allowed any of those preservatives against which a case has been made in respect of their physiological action. The impetus given to research work by totalitarian states should be an inspiration to the democracies. One of the first things the Italian Government took in hand after their conquest of Abyssinia was a scientific survey of the natural products of the country. A recent issue of Nature states that the first number of a new official Italian journal contains the results of the first three years' work on the fish of the inland waters of the former Ethiopia. As Nature points out, the far greater areas of British Eastern Africa have been subjected simply to spasmodic and short‐termed scientific examinations, chiefly resulting from the initiative of private individuals or of institutions. It is to be stressed, however, that the stimulus given to scientific studies of food production and manufacture both in Germany and Italy was activated by abnormal conditions. In neither the one nor the other can it be said that the development was a natural one—in both it was originated by the desire of the government to make the country as self‐sufficient as possible in case of war, and therefore the whole idea was abnormal and biased. In this country and in the United States the development has followed much sounder lines. In this country the standard of living has become remarkably high, although perhaps somewhat lop‐sided. One might quote the example of bread. The loaf as we know it to‐day is made almost wholly from wheat flour, derived from that portion of the wheat kernel which gives the whitest flour. The Ministry of Health has, I think, been very properly concerned to maintain our high standard and has looked with disfavour on flours which, in order to simulate that particular white portion of the wheat grain, have been bleached. America is the only other country in the world where the people demand white loaves of such delicate and even texture. There much be something very attractive to the public in this type of loaf: some of us remember the fiasco of the standard bread, and members of the bakery trade know what a small proportion of their sales are concerned with brown loaves. The general character of the bread in continental European countries is very different; even the delightful loaves of France, generally well baked, are dark in comparison, although in no sense “ brown ” or “ whole‐meal.” In most countries flours other than wheat are incorporated. We may have to incorporate potato‐flour, but if this is done in any large quantity the resultant loaf has an entirely different texture. It is obvious that the dividing line between the scope of agriculture and that of the food industry is essentially ill‐defined. The importance, however, of the pre‐industrial treatment is such that it is really impossible to dissociate the scientific work of the agriculturalist from that of the industrialist. To quote examples :— Under the aegis of the Food Investigation Board a study has been made of the production of bacon in this country, with remarkably successful results to the farmer, to the bacon‐curer and to the consumer. Similarly the extensive series of experiments carried out by the Food Investigation Board on the storage of fruit has had great success, and the economic effect on the fruit trade, not only here, but also in the Dominions and Colonies cannot be estimated at the moment. An agricultural study of great importance to the housewife was undertaken by the Potato Marketing Board; this was concerned with the blackening of potatoes and was unfortunately not concluded when the war brought a sudden halt to the work. The problem of obtaining “ figures ” for characteristics of food is the most difficult with which the chemist has to deal. There is no method by which palatability can be registered, for it is compounded of many factors which themselves are not possible of measurement. Flavour, appearance and edibility are all concerned. It is comparatively simple to connect softness on the palate of a cream centre of a chocolate with the size of the grain of the sugar crystals, or the smoothness of an ice cream with the size of the ice‐crystals, but to express the texture of a cake in terms measuring the reaction of the palate, or the toughness or tenderness of a beef‐steak are far more difficult. This last example has been considered in some detail. Much work has been done at the Low Temperature Station at Cambridge on methods of judging the tenderness of meat. There is no simple method of reproducing the complicated movement of the jaws in mastication—but the consumer of the steak judges the tenderness by the reactions of his jaws to the muscle fibre, and the problem is complicated by the fact that the judgment of a person with a denture is entirely different from that of a person with his natural teeth; it has been estimated, for example, that the pressure which can be applied during mastication is only, even by those with the most perfect denture, one tenth that of normal. A somewhat complicated instrument has been designed and constructed at the Research Station at Karlsruhe in order to make possible investigations on the problem of the toughness of meat. Sufficient data have not yet been accumulated to pass judgment on its efficiency but it appears to be the most satisfactory attempt yet made to enable definite measurements of the toughness of meat to be determined. These are but examples of the general trend of scientific work in food production and manufacture, examples of the range of subjects and problems being attacked with an ever increasing vigour.

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British Food Journal, vol. 43 no. 6
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 20 December 2023

Ian Davis

The interview documents early days in the field of disaster risk reduction.

108

Abstract

Purpose

The interview documents early days in the field of disaster risk reduction.

Design/methodology/approach

The transcript and video were developed in the context of a United Nations Office for Disaster Risk Reduction (UNDRR) project on the History of DRR.

Findings

The transcript presents important developments during the 1980s with valuable lessons about risk reduction.

Originality/value

It takes the readers on a history of the journey of DRR over three decades.

Details

Disaster Prevention and Management: An International Journal, vol. 33 no. 1
Type: Research Article
ISSN: 0965-3562

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Publication date: 1 January 1984

Thomas A. Karel

For the past twenty‐five years or so, the writings of George Orwell — especially his final novel 1984 — have been a popular topic for student research. From junior high through…

94

Abstract

For the past twenty‐five years or so, the writings of George Orwell — especially his final novel 1984 — have been a popular topic for student research. From junior high through graduate school, interest in Orwell has been consistent. Book reports, term papers, and even seminars on Orwell are common‐place in the national curriculum. Now, as the year 1984 arrives, librarians at all levels — public, school, academic — must brace themselves for a year‐long onslaught of requests for biographical and critical material on Orwell.

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Reference Services Review, vol. 12 no. 1
Type: Research Article
ISSN: 0090-7324

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Article
Publication date: 1 February 1924

Dr. J. Johnstone Jervis, Medical Officer of Health for Leeds, referring to the Milk and Dairies (Amendment) Act, 1922, points out that whilst the new Act gives additional powers…

17

Abstract

Dr. J. Johnstone Jervis, Medical Officer of Health for Leeds, referring to the Milk and Dairies (Amendment) Act, 1922, points out that whilst the new Act gives additional powers to local authorities for the registration of retail purveyors and producers, and to remove the name of milk purveyors who fail to comply with the regulations, the same power is not given with regard to the producer—“he is still at liberty to produce milk where and how he pleases so long as his cows are free from tuberculosis and his cowsheds conform to the requirements of the Dairies, Cowsheds and Milkshops Order, or any regulations made under that Order. This distinction between the purveyor and the produced is most unfortunate inasmuch as it creates an anomaly, because, whereas the purveyor will be compelled to maintain his premises and utensils in a condition of cleanliness satisfactory to the local authority and the quality of the milk of a satisfactory standard, there will be no obligation on the part of the producer to take any pains to keep his milk clean. The result will be the reception into clean vessels of milk of a dirty and low‐grade quality more suitable for the swill tub than for a clean churn. It is neither fair nor equitable to make one standard for the farmer and another for the purveyor; both should have to work to the same standard.” Dr. Jervis also expresses disapproval of “grading.” Certified milk at 1s. 3d. a quart is only possible for the well‐to‐do classes and altogether outside the purchasing power of poor people. Nor is he “so convinced as some are that pasteurisation is a solution to the milk problem.” Cleanliness and purity are the essential factors, and if these are secured the public will be well served.

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British Food Journal, vol. 26 no. 2
Type: Research Article
ISSN: 0007-070X

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