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Seeks to evaluate why facilities management is importants hospitality managers. Explores the boundaries of facilities management in the light of developments within the fields of both facilities management and hotels. Considers the potential benefits of facilities management to hotel operating efficiency with respect to: company philosophy/culture; management commitment; staffing/training; cost control and management information; competitor analysis; medium and long‐term planning. Studies the application of facilities management techniques in meeting current trends and future prospects throughout.

Heat also facilitates the transmission of water through the cell walls, thereby assisting its passage from the interior to the surface of the material; it increases the vapour pressure of water, thus increasing its tendency to evaporate; and it increases the water‐vapour‐carrying capacity of the air. In the United States the unit of heat customarily used is the British thermal unit (B.t.u.), which for practical purposes is defined as the heat required to raise the temperature of a pound of water 1° F. Heat is commonly produced through the combustion of oil, coal, wood, or gas. Heating by electricity is seldom practicable because of its greater cost; but where cheap rates prevail it is one of the safest and most efficient, convenient and easily regulated methods. Direct heat, direct radiation and indirect radiation are the types of heat generally employed. Direct‐heating systems have the highest fuel or thermal efficiency. The mixture of fuel gases and air in the combustion chamber passes directly into the air used for drying. This method requires the use of special burners and a fuel, such as distillate or gas, which burns rapidly and completely, without producing soot or noxious fumes. The heater consists simply of a bare, open firebox, equipped with one or more burners, an emergency flue to discharge the smoke incidental to lighting, and a main flue, through which the gases of combustion are discharged into the air duct leading to the drying chamber. Direct‐radiation systems also are relatively simple and inexpensive and have a fairly high thermal efficiency. A typical installation consists of a brick combustion chamber with multiple flues, which carry the hot gases of combustion back and forth across the air‐heating chamber and out to a stack. The air is circulated over these flues and heated by radiation from them. The flues are made of light cast iron or sheet iron. The air‐heating chamber should be constructed of fireproof materials. The efficiency of the installation depends upon proper provision for radiation. This is attained by using flues of such length and diameter that the stack temperatures will be as low as is consistent with adequate draught. Heating the air by boiler and steam coils or radiators is an indirect‐radiation system, as the heat is transferred from the fuel to the air through the intermediate agency of steam. Such a system costs more to install and has a lower thermal efficiency than either of the other two systems. It is principally adapted to large plants operating over a comparatively long season on a variety of materials where the steam is needed to run auxiliary machinery or to process vegetables. Large volumes of air are required to carry to the products the heat needed for evaporation and to carry away the evaporated moisture. Insufficient air circulation is one of the main causes of failure in many dehydrators, and a lack of uniformity in the air flow results in uneven and inefficient drying. The fan may be installed to draw the air from the heaters and blow it through the drying chamber, or it may be placed in the return air duct to exhaust the air from the chamber. An advantage of the first installation is that the air from the heaters is thoroughly mixed before it enters the drying chamber. It has been claimed that exhausting the air from the chamber increases the rate of drying by reducing the pressure, but the difference is imperceptible in practice. Either location for the fan is satisfactory, and the chief consideration in any installation should be convenience. Close contact between the air and the heaters and between the air and the material is necessary for efficient transfer of heat to the air and from the air to the material, and to carry away the moisture. The increased pressure or resistance against which the fan must operate because of such contact is unavoidable and must be provided for, but at other points in the system every effort should be made to reduce friction. To this end air passages should be large, free from constrictions, and as short and straight as possible. Turns in direction should be on curves of such diameter as will allow the air to be diverted with the least friction. The general rule in handling air is that a curved duct should have an inside radius equal to three times its diameter. The water vapour present in air at ordinary pressures is most conveniently expressed in terms of percentage of relative humidity. Relative humidity is the ratio of the weight of water vapour actually present in a space to the weight the same space at the same temperature would hold if it were saturated. Since the weight of water vapour present at saturation for all temperatures here used is known, the actual weight present under different degrees of partial saturation is readily calculated from the relative humidity. Relative humidity is determined by means of two thermometers, one having its bulb dry and the other having its bulb closely covered by a silk or muslin gauze kept moist by distilled water. Tap water should not be used because the mineral deposits from it clog the wick, retard evaporation, and produce inaccurate readings. The wick must be kept clean and free from dirt and impurities. The two thermometers are either whirled rapidly in a sling or used as a hygrometer mounted on a panel with the wick dipping in a tube of water and the bulbs exposed to a rapid and direct current of air. The relative humidities corresponding to different wet‐ and dry‐bulb temperatures are ascertained from charts furnished by the instrument makers, or published in engineers' handbooks. As a general rule, the more rapidly the products have been dried the better their quality, provided that the drying temperatures used have not injured them. Some fruits and vegetables are more susceptible to heat injury than others, but all are injured by even short exposures to high temperatures. The duration of the exposure at any temperature is important, since injury can be caused by prolonged exposure at comparatively moderate temperatures. The rate of evaporation from a free water surface increases with the temperature and decreases with the increase of relative humidity of the air.

This issue is a selected bibliography covering the subject of leadership.

DURING much of the Second World War, the affairs of the Library Association were conducted for the Council by an Emergency Committee. The record of its meeting on 10th June 1941, includes the following: “A resolution having been received suggesting that a committee be formed to consider post‐war reconstruction, it was resolved that by means of a notice in the LIBRARY ASSOCIATION RECORD, Branches and Sections should be invited to formulate suggestions for the consideration of the committee. A draft questionnaire for the purpose of an enquiry into the effects of the war on the public library service was approved”. In July, the Committee reported “further arrangements … for carrying out an exhaustive survey designed to give the necessary data for full and detailed consideration and ultimate recommendation as to the future of public libraries, their administration and their place in the social services”. The promised notice appeared as an editorial in September.

The combination with a turbo‐supercharger comprising a turbine adapted to be supplied with operating gases from an internal combustion engine, a compressor adapted to supply air to such an engine, and control valve means for the turbine, of control mechanism for said valve means comprising a movable abutment, means connecting the movable abutment to said valve means to effect regulating movements thereof, means subjecting said movable abutment to the pressure on the discharge side of said compressor, and means for accelerating the effective action of said pressure on said movable abutment responsive to rate of change of said pressure.

Describes a study to measure the quality of service provided by food‐poisoning surveillance agencies in England and Wales in terms of the requirements of a representative consumer ‐ the egg producing industry ‐ adopting “egg associated” outbreak investigation reports as the reference output. Defines and makes use of four primary performance indicators: accessibility of information; completeness of evidence supplied in food‐poisoning outbreak investigation reports as to the sources of infection in “egg‐associated” outbreaks; timeliness of information published; and utility of information and advice aimed at preventing or controlling food poisoning. Finds that quality expectations in each parameter measured are not met. Examines reasons why surveillance agencies have not delivered the quality demanded. Makes use of detailed case studies to illustrate inadequacies of current practice. Attributes failure to deliver “accessibility” to a lack of recognition on the status or nature of “consumers”, combined with a self‐maintenance motivation of the part of the surveillance agencies. Finds that failures to deliver “completeness” and “utility” may result from the same defects which give rise to the lack of “accessibility” in that, failing to recognize the consumers of a public service for what they are, the agencies feel no need to provide them with the data they require. The research indicates that self‐maintenance by scientific epidemiologists may introduce biases which when combined with a politically inspired need to transfer responsibility for food‐poisoning outbreaks, skew the conduct of investigations and their conclusions. Contends that this is compounded by serious and multiple inadequacies in the conduct of investigations, arising at least in part from the lack of training and relative inexperience of investigators, the whole conditioned by interdisciplinary rivalry between the professional groups staffing the different agencies. Finds that in addition failures to exploit or develop epidemiological technologies has affected the ability of investigators to resolve the uncertainties identified. Makes recommendations directed at improving the performance of the surveillance agencies which, if adopted will substantially enhance food poisoning control efforts.

The purpose of this paper is to explore the process of involving students and staff on school action groups, and staff and student experiences of reviewing local data and initiating school-level changes, to address bullying and other aggression.

The authors draw on qualitative, process data collected at four purposively sampled pilot intervention schools in England via semi-structured interviews with school managers, action group members and facilitators (n=33), focus groups with students (n=16) and staff (n=4), and observations.

School staff used multiple methods to recruit a diverse range of students onto school action groups. Locally tailored data reports were an important catalyst for action groups to identify priorities and plan whole school change – both through the process of “validation” (whereby existing concerns were confirmed) and “discovery” (whereby new problems were identified). An unexpected benefit of providing schools with these data was that it triggered analyses of other data sources, including routine monitoring data. External facilitators were important in promoting student voice and ensuring the intervention retained integrity as a whole-school restorative approach.

It was feasible to involve young people using action groups, and there was evidence of school-level actions led by students, including in disadvantaged school contexts. Future Health Promoting Schools interventions could incorporate this approach to support locally appropriate, school-level change.

The micro-level processes that were observed, whereby action groups interrogated feedback reports and collected additional data, suggest the responsiveness of such youth-involvement interventions to local needs. Contrary to many public health interventions, implementation appeared to be facilitated rather than hindered by features of the secondary-school “market” whereby parents have some choice between schools.