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Article
Publication date: 1 January 1993

Rosemary Alton

Verification of the correct matching of product and pack has remained one of the last areas in the pharmaceutical industry to become fully automated.

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Abstract

Verification of the correct matching of product and pack has remained one of the last areas in the pharmaceutical industry to become fully automated.

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Assembly Automation, vol. 13 no. 1
Type: Research Article
ISSN: 0144-5154

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Article
Publication date: 1 January 1996

Lorcan Dempsey, Rosemary Russell and John Kirriemuir

Z39.50 is an information retrieval protocol. It has generated much interest but is so far little deployed in UK systems and services. This article gives a functional overview of…

117

Abstract

Z39.50 is an information retrieval protocol. It has generated much interest but is so far little deployed in UK systems and services. This article gives a functional overview of the protocol itself and the standards background, describes some European initiatives which make use of it, and outlines various issues to do with its future use and acceptance. It is argued that Z39.50 is a crucial building block of future distributed information systems but that it needs to be considered alongside other protocols and services to provide useful applications.

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Program, vol. 30 no. 1
Type: Research Article
ISSN: 0033-0337

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Article
Publication date: 1 March 1990

Wilfred Ashworth

The United Nations General Assembly has declared 1990 as International Literacy Year. Activities in the UK are being handled and coordinated by ALBSU, the Adult Literacy and Basic…

18

Abstract

The United Nations General Assembly has declared 1990 as International Literacy Year. Activities in the UK are being handled and coordinated by ALBSU, the Adult Literacy and Basic Skills Unit, funded by grants from the Department of Education and Science and the Welsh Office. A 16‐page booklet, obtainable from ALBSU at Kingsbourne House, 229–231 High Holborn, London WC1V 7DA (01 405 4017) gives some uncomfortable statistics about the low levels of literacy and numeracy in the UK and describes ALBSU's aims and plans for Literacy Year, with details of local initiatives for activities. There are posters and stickers for libraries and others wishing to become involved in the improvement of literacy.

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New Library World, vol. 91 no. 3
Type: Research Article
ISSN: 0307-4803

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Article
Publication date: 1 May 1986

RUTH KERNS

A country no stronger than its information As a result of the new Gramm‐Rudman‐Hollings law which mandates a balanced federal budget by 1991 (a cut of $9.9m), and an $8.4 in…

41

Abstract

A country no stronger than its information As a result of the new Gramm‐Rudman‐Hollings law which mandates a balanced federal budget by 1991 (a cut of $9.9m), and an $8.4 in budget reduction by Congress, the Library of Congress is suffering a total cutback of 7.6% from last year. This means a loss of $1 in every $13. The total number of hours open will be reduced by 30% per week; evening and weekend hours by 59%. The Library will be unable to purchase some 80 000 new books.

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New Library World, vol. 87 no. 5
Type: Research Article
ISSN: 0307-4803

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Article
Publication date: 1 December 1901

The Departmental Committee appointed to inquire into the use of preservatives and colouring matters in the preservation and colouring of food, have now issued their report, and…

48

Abstract

The Departmental Committee appointed to inquire into the use of preservatives and colouring matters in the preservation and colouring of food, have now issued their report, and the large amount of evidence which is recorded therein will be found to be of the greatest interest to those concerned in striving to obtain a pure and unsophisticated food‐supply. It is of course much to be regretted that the Committee could not see their way to recommend the prohibition of all chemical preservatives in articles of food and drink; but, apart from this want of strength, they have made certain recommendations which, if they become law, will greatly improve the character of certain classes of food. It is satisfactory to note that formaldehyde and its preparations may be absolutely prohibited in foods and drinks; but, on the other hand, it is suggested that salicylic acid may be allowed in certain proportions in food, although in all cases its presence is to be declared. The entire prohibition of preservatives in milk would be a step in the right direction, although it is difficult to see why, in view of this recommendation, boric acid should be allowed to the extent of 0·25 per cent. in cream, more especially as by another recommendation all dietetic preparations intended for the use of invalids or infants are to be entirely free from preservative chemicals; but it will be a severe shock to tho3e traders who are in the habit of using these substances to be informed that they must declare the fact of the admixture by a label attached to the containing vessel. The use of boric acid and borax only is to be permitted in butter and margarine, in proportions not exceeding 0·5 per cent. expressed as boric acid, without notification. It is suggested that the use of salts of copper in the so‐called greening of vegetables should not be allowed, but upon this recommendation the members of the Committee were not unanimous, as in a note attached to the report one member states that he does not agree with the entire exclusion of added copper to food, for the strange reason that certain foods may naturally contain traces of copper. With equal truth it can be said that certain foods may naturally contain traces of arsenic. Is the addition of arsenic therefore to be permitted? The Committee are to be congratulated upon the result of their labours, and when these recommendations become law Great Britain may be regarded as having come a little more into line— although with some apparent reluctance—with those countries who regard the purity of their food‐supplies as a matter of national importance.

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British Food Journal, vol. 3 no. 12
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 11 February 2019

Anastasios Zopiatis and Yioula Melanthiou

This paper aims to explore the nature of the celebrity chef phenomenon and its impact on the contemporary hospitality industry, to both enrich current knowledge on the topic, as…

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Abstract

Purpose

This paper aims to explore the nature of the celebrity chef phenomenon and its impact on the contemporary hospitality industry, to both enrich current knowledge on the topic, as well as inform future research endeavors.

Design/methodology/approach

The study was based on a narrative literature review of secondary data sources, namely, academic literature and industry-related articles, and video data collected from popular video-hosting websites.

Findings

Despite the vast popularity of celebrity chefs, the phenomenon remains underexplored, with limited coverage given to it by hospitality-related literature. Prior investigations primarily focused on celebrity chefs’ commercial influence and power of advocacy, with little reference to their impact on the next generation of culinary professionals and on the sustainability of the profession.

Research limitations/implications

This commentary has numerous theoretical and practical implications for industry stakeholders who wish to explore this phenomenon beyond the limited confinements of its commercial impact. In particular, the study explores the nature of the phenomenon, where television, social media and the celebrity status of chefs influence both the values and norms surrounding the profession, and individuals’ vocational choices. That said, findings suggest that additional research is required on this topic.

Originality/value

The exploration of celebrity chefs as a topic has so far been limited and has leaned toward one dimension in hospitality literature, despite its interesting scope. This critical overview provides conceptual clarity on issues such as the phenomenon’s commercial and vocational impact and highlights areas of concern and opportunity. Moreover, the study sets a clear pathway for further research.

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International Journal of Contemporary Hospitality Management, vol. 31 no. 2
Type: Research Article
ISSN: 0959-6119

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Article
Publication date: 1 April 1990

Hannelore B. Rader

The following is an annotated list of materials dealing with orientation to library facilities and services, instruction in the use of information resources, and research and…

78

Abstract

The following is an annotated list of materials dealing with orientation to library facilities and services, instruction in the use of information resources, and research and computer skills related to retrieving, using, and evaluating information. This review, the sixteenth to be published in Reference Services Review, includes items in English published in 1989. A few are not annotated because the compiler could not obtain copies of them for this review.

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Reference Services Review, vol. 18 no. 4
Type: Research Article
ISSN: 0090-7324

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Article
Publication date: 1 April 1986

Marjorie Peregoy, Julia M. Rholes and Sandra L. Tucker

This is a resource guide for librarians who wish to gather books and other materials to use in promoting National Women's History Week or, as it will be soon, National Women's…

108

Abstract

This is a resource guide for librarians who wish to gather books and other materials to use in promoting National Women's History Week or, as it will be soon, National Women's History Month. The emphasis is on history rather than on current women's issues. Most of the materials cited have appeared within the past ten years, but a few important older works are included as well.

Details

Reference Services Review, vol. 14 no. 4
Type: Research Article
ISSN: 0090-7324

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