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Publication date: 4 October 2022

John E. Baur

Constructive deviance has received increasing attention across the last 20 years. However, because the distinction between constructive and traditional forms of deviance (i.e.

Abstract

Constructive deviance has received increasing attention across the last 20 years. However, because the distinction between constructive and traditional forms of deviance (i.e., destructive) is based on the intent behind the behaviors, it can be difficult to determine which acts are constructive. As an umbrella construct consisting of several forms of deviant acts (e.g., whistle-blowing, employee voice, necessary evils), research into constructive deviance has largely remained focused on the individual behaviors to date. While advancements have been made, this focus has limited the consideration of an overarching understanding of constructive deviance in the workplace. Further, constructs like constructive deviance that straddle the bounds between beneficial and detrimental necessitate the exploration into their antecedents as determined by the employees (i.e., apples), their environments (e.g., barrels), or some combination of the two. The author seeks to advance the research in constructive deviance by proposing a testable model. In which, the author develops an interactionist perspective of the antecedents to reposition constructive deviance as the acts of good employees in restrictive or negative environments. In doing so, the author considers how various aspects of individuals, their organizational environments, and the influence of their leaders interact. The author then develops a multi-stakeholder approach to the outcomes of constructive deviance to consider how the various parties (i.e., organization, coworkers, customers) are expected to respond and how these responses impact the more distal outcomes as well as the likelihood of engaging in future constructive deviance.

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Publication date: 1 December 1999

Peter M. Leitner

It is difficult to unravel the thread of W. Edwards Deming’s impact on the post‐war industrial recovery of Japan and its transformation from a manufacturer of shabby copies of…

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Abstract

It is difficult to unravel the thread of W. Edwards Deming’s impact on the post‐war industrial recovery of Japan and its transformation from a manufacturer of shabby copies of Western goods to a pre‐eminent producer of high‐quality goods. His name is woven, however, into the fabric of Japanese industrial history. Deming helped launch a campaign for institutionalizing “quality control” within the Japanese manufacturing sector, which adopted a number of the terms and concepts he advocated. In fact, his pedagogical approach dovetailed perfectly with, and helped to provide a philosophical basis for, the infusion of quality as an intrinsic part of the production process. Most importantly, Deming was conveying these concepts on the eve of the “electronics revolution”, where unparalleled precision, cleanliness, and consistency of product were essential metrics determining success or failure. However, the true extent of Deming’s influence may never be known as it was caught up in the complex dynamics that characterized Japan’s industrial resurgence from the late 1940s through the 1980s.

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Journal of Management History, vol. 5 no. 8
Type: Research Article
ISSN: 1355-252X

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Publication date: 1 January 1971

M.J. ELY

In his article “The Management of Schools in Ncw South Wales (1848–1886): Local Initiative Suppressed”, E. J. Payne has argued that “The distinctly centralised pattern of…

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Abstract

In his article “The Management of Schools in Ncw South Wales (1848–1886): Local Initiative Suppressed”, E. J. Payne has argued that “The distinctly centralised pattern of educational administration did not evolve but was deliberately imposed, acceded to, and perpetuated, by reasonable people with varied motives, but their compromise was such that it has restricted the exercise of local initiative and the development of local institutions”. The purpose of the present article is to understand Wilkins and his employers' administrative problems and decisions rather than to judge them. The complexity of the historical situation in which they found themselves, the range of their possible decisions, and their day to day dealings with teachers and Local Boards as contained in archival records form the basis of the story told. This is mainly a story of the failure of many of the Local Boards to fulfil their responsibilities and the assessment by the Central administrators of the circumstances of their educational enterprise in country areas. To illustrate the financial, administrative, and geographical problems facing both the central and the local Boards a case study which is both typical and a‐typical of Local Patron performance is presented.

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Journal of Educational Administration, vol. 9 no. 1
Type: Research Article
ISSN: 0957-8234

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Publication date: 1 August 1959

THE summer is not a good time for writing editorials. In the first place it has been too warm, but more particularly, no matter how hot the topic at the time of writing, it will…

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Abstract

THE summer is not a good time for writing editorials. In the first place it has been too warm, but more particularly, no matter how hot the topic at the time of writing, it will be cold as mutton before it eventually reaches its readers. Secondly our thoughts seem to have been devoted to anything except libraries: a little light reading perhaps, or a gentle discussion of next season's lecture programme? So now, not an editorial proper (or improper), but some editorial miscellany, beginning with the late but unregretted printing dispute. The LIBRARY WORLD has not been affected as much as some periodicals, and this issue makes its appearance only some three weeks later than planned. We have occasionally encountered comments which suggest that our journal is not anticipated each month with undue pleasure, and is quickly placed on the Chief Librarian's desk, from which honourable position its subsequent circulation is frequently delayed. Many libraries do not appear to have a professional journal circulation scheme, and this is a regrettable state of affairs. It is important that the younger members of the profession should be well informed about library affairs, and only the regular perusal of periodicals can achieve this. May we recommend that Chiefs institute and maintain a circulation programme in their libraries; we hear that it is much appreciated in those libraries which already do so.

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New Library World, vol. 61 no. 2
Type: Research Article
ISSN: 0307-4803

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Publication date: 1 October 1934

ON December 6th Mr. Salter Davies was installed President of the Library Association at Chaucer House in succession to Mr. S. A. Pitt. A word first should be said about the…

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Abstract

ON December 6th Mr. Salter Davies was installed President of the Library Association at Chaucer House in succession to Mr. S. A. Pitt. A word first should be said about the Presidency of Mr. Pitt. It has been carried on under handicaps that would have deterred most men in such a post. A severe illness, successfully encountered and gallantly overcome, has been the main personal feature for Mr. Pitt of what should have been the most distinguisned year of a quite eminent library career. We had looked forward to very active work from him during his Presidency, and so far as circumstances permitted, he fulfilled all the obligations laid upon him completely. We can thank him more warmly, if not more sincerely, than perhaps would ordinarily be the case, because of the difficulties he has victoriously surmounted. With newly established health, we wish for him a continuance of the great work he has done for librarianship not only in Glasgow but in the Library Association and in the world of libraries generally.

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New Library World, vol. 37 no. 5
Type: Research Article
ISSN: 0307-4803

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Article
Publication date: 1 October 1968

W.S. ROBERTSON

THERE are a good many industrial applications where temporary corrosion preventives are as important to lubrication as are the final lubricants themselves. If machined parts are…

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Abstract

THERE are a good many industrial applications where temporary corrosion preventives are as important to lubrication as are the final lubricants themselves. If machined parts are left untreated before use; if bearings are not protected in storage; if petrol or diesel engines are stored or shipped long distances without precautions, they are likely to corrode. Then, no amount of care in subsequent lubrication will give satisfactory results. Protecting machined surfaces against corrosion until they are put into use is therefore an essential part of good lubrication. One way of getting that protection is by using temporary corrosion preventives.

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Industrial Lubrication and Tribology, vol. 20 no. 10
Type: Research Article
ISSN: 0036-8792

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Publication date: 6 September 2021

Daniel Alonso-Martínez, Nuria González-Álvarez and Mariano Nieto

The main goal of this study is to analyze the influence of social capital and corporate ethics on social progress. A theoretical model is proposed, and the hypotheses were tested…

Abstract

The main goal of this study is to analyze the influence of social capital and corporate ethics on social progress. A theoretical model is proposed, and the hypotheses were tested on a sample of 32 Organisation for Economic Cooperation and Development (OECD) and non-OECD countries between 2011 and 2018 that includes data from the Social Progress Imperative non-profit organization as well as from the World Economic Forum database (Global Competitiveness Reports). The results indicate that, although both social capital and corporate ethics have a direct influence on social progress, social capital also influences corporate ethics so that the latter acts as a mediating variable between social capital and social progress.

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Strategic Responses for a Sustainable Future: New Research in International Management
Type: Book
ISBN: 978-1-80071-929-3

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Article
Publication date: 1 April 1963

A.M. Macpherson, J.Y. Benzies and S.N. Robertson

THE PROPOSED definitions in Mr Grease's article in the February issue have, in my opinion, only added to the number of unsatisfactory definitions. As they stand, the definitions A…

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Abstract

THE PROPOSED definitions in Mr Grease's article in the February issue have, in my opinion, only added to the number of unsatisfactory definitions. As they stand, the definitions A and B in the article seem to be ambiguous and confusing.

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Education + Training, vol. 5 no. 4
Type: Research Article
ISSN: 0040-0912

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Article
Publication date: 1 January 1943

The complex cellular structure and chemical nature of fruit and vegetable tissues retard evaporation so that under no conditions of temperature and humidity does the rate of…

51

Abstract

The complex cellular structure and chemical nature of fruit and vegetable tissues retard evaporation so that under no conditions of temperature and humidity does the rate of evaporation from them equal that from a free water surface. When conditions are such that surface evaporation from the tissues exceeds the rate of moisture diffusion to the surface, the surface becomes dry and hard and seals in the moisture. This condition, known as case‐hardening, is overcome by reducing the temperature of the air or by increasing the humidity. The maximum rate of drying, then, is attained by using the highest temperature which will not injure the product, the humidity being sufficient to prevent case‐hardening. In general practice the temperature of the air entering the drying chamber should not exceed 160° to 170° F. The humidity at the air‐outlet end of the drier should not greatly exceed 65 per cent. In driers employing recirculation the conditions of temperature and humidity may be largely controlled by varying the recirculation. The velocities of air flow which produce the most efficient results in the drying chamber depend upon several conditions. In general the rate of drying increases with the velocity of air movement. Low air velocities tend to bring about slow and uneven drying. Exceedingly high velocities may not be used profitably because a point is app ched at which the materials will be blown from the trays or at which the increased speed of drying will not offset the cost of operating a larger fan. Velocities of 600 to 800 feet per minute through the drying chamber are satisfactory in tunnel driers; lower velocities are permissible in compartment driers. The most practical means of removing moisture from the air, and at the same time conserving heat, is through the steady discharge of a portion of the air leaving the drying chamber. The rest dries efficiently when mixed with fresh air from the outside and reheated. All forced‐draught driers, therefore, should be provided with recirculation ducts connecting the air‐outlet end of the drying chamber with the heaters and with dampers controlling the air discharged, recirculated, and drawn from the outside. Dehydrated fruits and vegetables should have a uniform moisture content low enough to inhibit undesirable microbic and chemical changes within the food, and they should be free from any part of the life cycle of moths or other insects. The moisture content of dehydrated foods directly controls deterioration within the food, and the protection afforded by sulphuring or blanching will not prevent insufficiently dried products from soon becoming unfit for use. Dehydrated products having a low moisture content are not readily attacked by insects. In the long run the additional protection afforded by a low moisture content will more than make up to the producer the loss resulting from the longer drying time and greater weight shrinkage involved. To assure best keeping qualities the moisture content of fruits containing much sugar should not exceed 15 to 20 per cent., while that of other fruits and vegetables should not exceed 5 to 10 per cent., the preference in both cases being for the lower percentage. The texture, or feel, of products is a guide in determining when the proper stage of dryness has been reached. At a given moisture content products usually feel softer when hot than after they have been cooled, and often they feel softer after standing until the moisture has become evenly distributed throughout the pieces than when first cooled. A rough test for moisture in dried fruits is to take up a double handful, squeeze it tight into a ball, and release the pressure. If the fruit seems soft, mushy, or wet, and sticks together when the pressure is released, the moisture content is probably 25 per cent. or more. If the fruit is springy, and, when the pressure is released, separates in a few seconds to form pieces of approximately the original size and shape, the moisture content is usually about 20 to 25 per cent. If the fruit feels hard or horny and does not press together, falling apart promptly when the pressure is released, the moisture content is probably below 20 per cent. At the proper stage of dryness vegetables look thoroughly dry and are often hard or crisp. The Association of Official Agricultural Chemists has published a method for the determination of moisture in dried fruits. In using methods of this type, care must be taken to select a composite sample from different parts of the lot, so that it will be representative of the lot as a whole, and directions for preparing the sample must be carefully followed in order to obtain dependable results. Products are never uniformly dry when removed from the drier. Large pieces and pieces not as directly exposed to the currents of heated air as most of the material contain more moisture than the rest. Products should be stored in large bins until the moisture becomes evenly distributed. This period of curing will usually take several weeks. An alternative method is to place the dried product in large friction‐top cans for curing, thus insuring complete protection from contamination and insect infestation. Leafy vegetables, like spinach, must remain in the drier until the moisture content of the stems is very low. At this point the product is bulky and the leaves are brittle. For economy in packing and handling it is desirable to reduce the bulk by compression. For this purpose the leaves are exposed to currents of cool damp air until they have reabsorbed just enough moisture to make them slightly flexible. For convenience in handling and to facilitate the application of heat or fumigation, products should be packed in the room where they were cured and stored. Such a room should be strictly clean, dry, cool and well ventilated. The doors should fit tightly, and the windows should be covered with fine‐mesh screen to exclude dust and insects. An abundance of light assists in detecting the presence of insects and in keeping the room clean. The types of containers chosen for packing will depend largely upon the severity of the storage conditions, with particular reference to the humidity and to chances of insect infestation. An ideal container would be one which, while moderate in cost, would keep the product from absorbing moisture when exposed to the most severe conditions of storage and shipment, and would be impervious to insects. Sealed tin cans and glass jars give absolute protection against moisture absorption and insect infestation. Friction‐top cans are nearly as good. Tin containers, necessary for export shipments of dehydrated foods, are more expensive than paper containers. Wooden boxes are generally used for bulk goods. Liners of heavy paper or cardboard, and sometimes additional liners of waxed paper, are used. The use of moisture‐proof cellophane packages is increasing. All types of paper containers with which experiments have been made allow the absorption of moisture when the products are stored in damp places. Also paper containers do not give perfect protection against all insects, some of which can bore holes in paper, while the larval forms of others are so small that they can crawl through the slightest imperfections at the joints where the cartons are sealed. Most products, however, keep satisfactorily in double or triple moisture‐proof cellophane or waxed‐paper bags packed in waxed, moisture‐proof cartons, provided the initial moisture content is low and no live insects in any form enter the package. Packing in insect‐proof and moisture‐proof packages cannot be too greatly stressed.

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British Food Journal, vol. 45 no. 1
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 1 November 1957

F. CROSDALE

This paper does not pretend to introduce anything which has not been said at greater length before, but it may prove useful to the extent that it attempts to collect together…

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Abstract

This paper does not pretend to introduce anything which has not been said at greater length before, but it may prove useful to the extent that it attempts to collect together associated aspects of the utilization of foreign literature.

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Aslib Proceedings, vol. 9 no. 11
Type: Research Article
ISSN: 0001-253X

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