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A light‐hearted “dictionary” of management styles is presented which encapsulates a modern, new, expanded, tell‐it‐like‐it‐is summary of management philosophies for the 1980s.

Some bosses are difficult — dufficult as people, difficult with subordinates, difficult in terms of the particular organisation. Suggestions to help deal with this situation are offered.

Although many studies contend that there are few advantages to using participation among organisation members, consideration should be given to the contingency approach to participation. The management practitioner should address such issues as value attributed to participation by employees, skill level, the practitioner's willingness to relinquish some power, time required for a decision to be reached, and nature of the task being performed. The manager can thus discriminate between situations in which participation has a motivating potential, and those in which it would be detrimental.

Traditionally, the focus in psychology has been to relieve suffering in matters such as mental illness. In forensic interventions, the focus has been similar, with an emphasis on the removal of offence‐related behaviours and thinking. That is, therapy has focused on ‘fixing’ what appears to be broken. More recent thinking in the positive psychology literature focuses on the importance of enhancing well‐being and happiness in clients and enhancing the client's own strengths and positive experiences. In turn, positive psychology adopts a strengths‐based approach to working therapeutically with clients. Positive psychology has a number of potential implications for working with forensic clients and the delivery of therapy and relapse prevention blocks. This paper will explores the potential application of positive psychology literature to offending behaviour interventions. Specifically, it focuses on the process of relapse‐prevention and self‐management, within the framework of the Self‐Regulation Model of the Relapse Process (SRM‐RP).

Many organizations now utilize action learning, and it is applied increasingly throughout the world. Action learning appears in numerous variants, but generically it is a form of learning through experience, “by doing”, where the task environment is the classroom, and the task the vehicle. Two previous reviews of the action learning literature by Alan Mumford respectively covered the field prior to 1985 and the period 1985‐1994. Both reviews included books as well as journal articles. This current review covers the period 1994‐2000 and is limited to publicly available journal articles. Part 1 of the Review was published in an earlier issue of the Journal of Workplace Learning (Vol. 15 No. 2) and included a bibliography and comments. Part 2 extends that introduction with a schema for categorizing action learning articles and with comments on representative articles from the bibliography.

WE write on the eve of an Annual Meeting of the Library Association. We expect many interesting things from it, for although it is not the first meeting under the new constitution, it is the first in which all the sections will be actively engaged. From a membership of eight hundred in 1927 we are, in 1930, within measurable distance of a membership of three thousand; and, although we have not reached that figure by a few hundreds—and those few will be the most difficult to obtain quickly—this is a really memorable achievement. There are certain necessary results of the Association's expansion. In the former days it was possible for every member, if he desired, to attend all the meetings; today parallel meetings are necessary in order to represent all interests, and members must make a selection amongst the good things offered. Large meetings are not entirely desirable; discussion of any effective sort is impossible in them; and the speakers are usually those who always speak, and who possess more nerve than the rest of us. This does not mean that they are not worth a hearing. Nevertheless, seeing that at least 1,000 will be at Cambridge, small sectional meetings in which no one who has anything to say need be afraid of saying it, are an ideal to which we are forced by the growth of our numbers.

Natural selection—survival of the fittest—is as old as life itself. Applied genetics which is purposeful in contrast to natural selection also has a long history, particularly in agriculture; it has received impetus from the more exacting demands of the food industry for animal breeds with higher lean : fat and meat : bone ratios, for crops resistant to the teeming world of parasites. Capturing the exquisite scent, the colours and form beautiful of a rose is in effect applied genetics and it has even been applied to man. For example, Frederick the Great, Emperor of Prussia, to maintain a supply of very tall men for his guards—his Prussian Guards averaged seven feet in height—ordered them to marry very tall women to produce offspring carrying the genes of great height. In recent times, however, research and experiment in genetic control, more in the nature of active interference with genetic composition, has developed sufficiently to begin yielding results. It is self‐evident that in the field of micro‐organisms, active interference or manipulations will produce greater knowledge and understanding of the gene actions than in any other field or by any other techniques. The phenomenon of “transferred drug resistance”, the multi‐factorial resistance, of a chemical nature, transferred from one species of micro‐organisms to another, from animal to human pathogens, its role in mainly intestinal pathology and the serious hazards which have arisen from it; all this has led to an intensive study of plasmids and their mode of transmission. The work of the Agricultural Research Council's biologists (reported elsewhere in this issue) in relation to nitrogen‐fixing genes and transfer from one organism able to fix nitrogen to another not previously having this ability, illustrates the extreme importance of this new field. Disease susceptibility, the inhibition of invasiveness which can be acquired by relatively “silent” micro‐organisms, a better understanding of virulence and the possible “disarming” of organisms, particularly those of particular virulence to vulnerable groups. Perhaps this is looking for too much too soon, but Escherichia coli would seem to offer more scope for genetic experiments than most; it has serotypes of much variability and viability; and its life and labours in the human intestine have assumed considerable importance in recent years. The virulence of a few of its serotypes constitute an important field in food epidemiology. Their capacity to transfer plasmids—anent transfer of drug resistance— to strains of other organisms resident in the intestines, emphasizes the need for close study, with safeguards.

Although it was ordained in the Beginning, we are told, that mankind should have dominion over the fish of the sea, it is only within comparatively recent times that the ocean has provided man with that very substantial proportion of his food supply now deriving from this source. More and still greater weights of fish are taken from the sea each year, but the food requirements of a hungry world are increasing too, at a rate that is a persistent source of alarm to many, so that any design or device that may decrease wastage and thus expand the quantities of food available, must be given careful thought and consideration. The case for utilising aureomycin or some other antibiotic to reduce fish spoilage has a not unreasonable aspect, but at this year's conference of the Public Health Inspectors' Association, Mr. John D. Syme, who is Chief Port Health Inspector at Grimsby, and should therefore know something about the fishing industry, came out fairly strongly against the idea; he feared it might cause a lowering of standards of hygiene on fishing vessels, and although the duration of voyages could be lengthened, he doubted whether in the long run the condition of the fish on landing would show any improvement. He regarded the step proposed as retrograde and contrary to the generally accepted trend of recent years toward the production of purer food and the elimination of preservatives as far as possible.