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THE PURPOSE of the following report is to describe a trial set up to test the practicability of extending the effective working life of a cutting emulsion and to investigate the nature of the problems associated with biochemical breakdown. The trial covered a period of more than two years, with a break of two months in the middle, when the treatment was withdrawn to assess the validity of the results of the initial period. It is hoped that the success of this work will be of interest and value to others working in this field.

Looks at the 2000 Employment Research Unit Annual Conference held at the University of Cardiff in Wales on 6/7 September 2000. Spotlights the 76 or so presentations within and shows that these are in many, differing, areas across management research from: retail finance; precarious jobs and decisions; methodological lessons from feminism; call centre experience and disability discrimination. These and all points east and west are covered and laid out in a simple, abstract style, including, where applicable, references, endnotes and bibliography in an easy‐to‐follow manner. Summarizes each paper and also gives conclusions where needed, in a comfortable modern format.

In view of the Regulations issued on October 4, 1906, by the Argentine Government with regard to the sanitary inspection of meat foods, the Local Government Board, at the request of the Foreign Office, have formulated a number of conditions to be complied with by traders in England and Wales who prepare or pack meat foods for export to Argentina, and who desire that such exportations should be accompanied by an official attestation of precautions taken to safeguard the wholesomeness of the foods in question.

Recently there has been debate about whether or not academic research and theories in management are ‘relevant’. The discussion has been extended to marketing and we explore whether or not there is a disconnection between marketing practice and the methodologies, theories and concepts put forward by marketing academics. The possible explanations for the divide between ‘theory’ and ‘practice’ in marketing are assessed. We then focus on new product development and consider the practical implications of the considerable corps of research aimed at identifying the influences affecting new product success. We continue by discussing the traditional representation of new product development. This assumes a staged process that can be managed, but which ignores in particular the impact of uncertainty. We conclude by suggesting that marketing needs to reappraise its model of the new product development process.

“The year covered by the report starts in July, 1945, and ends in September, 1946. During this time the Council has had many complicated administrative tasks to perform because the period is the first almost complete year covering the change‐over from war to peace. In July of last year the ice cream trade was in the middle of one of the most phenomenal sets of conditions in the whole of its varied existence. It will be remembered that 60 per cent. of the pre‐war usage of sugar and an allocation of shimmed milk powder was still available to the trade, but the quantities were relatively small compared with the enormous public demand for our product, and the ice cream trade had begun to attract the attention of unscrupulous speculators. Every effort was made by the Ministry of Food, who alone had the power to exert any regulation whatever, to prevent unauthorised persons from entering the trade. These efforts were not always successful, but the Association took whatever steps lay in its power to assist the Ministry to prevent firms who had never been in the trade before starling the manufacture and the sale of ice cream, to the detriment of the established trader who had been doing his very best against almost overwhelming obstacles. The loose interpretation of the right of a caterer to make and sell ice cream was for a long time a most difficult problem, but during the year the Ministry of Food Executive Officers have managed to curtail a great many of the unauthorised sales of ice cream which were taking place at points far distant from the caterer's premises when the product had been made with materials obtained under a catering licence. In many of the large cities this type of trade brought the whole industry into disrepute because various forms of ice cream were being sold to the public at fantastically high prices. The whole problem of the manufacture of ice cream has been the subject of discussions by the members of the Technical Advisory Committee, mainly on the subject of proposed standards of quality and bacteriological purity. The Executive Council is indebted to the painstaking efforts of the members of this Committee for their careful researches and many long discussions. The work undertaken by the Ministry of Food and the knowledge it has gained in dietetic values during the years of war‐time feeding of the British population has been considered very carefully and the point of view of what constitutes the maximum nutrition in ice cream has altered from the pre‐war knowledge of rating the value of ice cream in accordance with the highest possible milk fats content. Professor Sir Jack Drummond, when he was the Nutritional Officer to the Ministry of Food, emphasised the need in the everyday diet of both children and adults, of the maximum amount of milk minerals and milk solids not fat. In normal times when ingredients are in free supply there is no difficulty with either children or grown‐ups in obtaining plentiful supplies of fat, but almost all of the value of the milk solids not fat has been forgotten or else brought into disrepute following the laws which were passed many years ago compelling tins of condensed skimmed milk to be marked ‘Unfit for Babies.’ The Technical Committee, taking all of these facts into consideration, has evolved a standard which has been agreed by the Executive Council and submitted to the Ministry of Food, designed to give the best type of ice cream, planned in such a way that the maximum amount of milk‐solids‐not‐fat can be included. This skimmed milk powder can be incorporated into the mix and still keep a reasonable quantity of fat, which in the Committee's opinion should consist only of milk fat. After the most careful research and discussions, having in mind the interest of the small trader who cannot install very elaborate machinery, it was agreed by the Committee that, when fresh dairy cream becomes available again, a minimum standard of milk fat in ice cream should be arranged to include the use of both fresh dairy milk and cream as well as enough skimmed milk powder to bring the total to a correct balance of ingredients which would freeze in the average type of freezer without becoming sandy or crystallised. There was a good deal of experience on which the Committee could base its findings, obtained from the use of the standards put into force by the Government of Northern Ireland before the war; these were not fully balanced and required some adjustment. Negotiations on the question of the standard between Ice Cream Alliance and the Wholesale Ice Cream Manufacturers' Federation were conducted at great length and the different points of view were examined with the utmost care. It has been found, however, that the proposals by the different Associations cannot be reconciled to form one standard common to the best interest of the members of both Associations. The Ice Cream Alliance has been safeguarding the welfare of the general public and thereby the future trade of its members, and it has insisted that the minimum standards which its Technical Committee has recommended should not be varied in principle to comply with the somewhat wider interpretation of the Wholesale Federation. One point upon which the Technical Committee lays great stress is that the tests for the standard should always be conducted by sampling the finished ice cream as delivered to the consumer, and not the ice cream mix as made in the factory. This would place definite limitations on the amount of over‐run which could be permitted and would prevent any ice cream manufacturer, regardless of his type of machinery, from giving a smaller quantity of fat or milk solids to the consumer, than his competitor who might have less elaborate and expensive machinery. It has, of course, been made clear that all questions relating to a standard for ice cream refer not to the present period of emergency, with its substitute ingredients, but to the time when all ingredients can be purchased free of any restriction by every ice cream manufacturer. There is no doubt that if it were possible to evolve a standard of substitute ingredients it would be of the greatest advantage to the trade, but this cannot be done until the right ingredients, namely skimmed milk powder, fat and sugar are made available to every member of the trade in equal proportions. Your Executive Council has approached the Minister of Food on various occasions seeking an interview to put these points before him and to emphasise the need for better and more consistent supplies of the right types of materials so that ice cream can be made worthy of its name by all manufacturers. It is also anxious to remove the difference in the allocations as between the larger manufacturer who receives 70 per cent. of his datum usage of fat and the ice cream trader who made his product in pre‐war days only from fresh milk, and who is now prohibited from making an ice cream for consumption with more than about 2¼ per cent. fat. The serious world position and shortage of food materials has, of course, worked against this project, and until there is some easing of the supply of raw materials for better distribution within the world as a whole, the British Government has found it is unable to provide supplies of the right ingredients. Your Chairman and Executive Council are, however, using every effort to bring about the desirable situation as quickly as possible. In recent months there had been major disasters to the trade which had been caused by the outbreak of typhoid fever conveyed through carriers of this disease to members of the general public through the medium of ice cream. These outbreaks have led to a tremendous amount of wrongful reporting in the daily Press and the many quite unjustified allegations against both the ice cream traders and the Local Government officials, particularly the Sanitary Inspectors and Medical Officers of Health, who are responsible for the interpretation of the 1938 Food and Drugs Act controlling the registration of ice cream manufacturing premises, and who have worked very hard to help both the trade and the public. It must be agreed that many ice cream manufacturers have been working without very much knowledge of the responsibilities of their trade and under enormous handicaps, due to the dilapidations caused by six years of war and their inability to have building work and decorations carried out to make their small factories suitable for the manufacture of ice cream. These years of war have also led to a much greater wear and tear on ice cream plant than would normally have been the case, because the trade has had to put up with flour instead of skimmed milk powder even before it was shut down in 1942. Deterioration and rust during the shut down period from September, 1942, until December, 1944, was even greater than if the plant had been in constant use even with substitute materials. The result has been that many ice cream traders have been faced with enormous difficulties of plant renewals at a time when machinery is unobtainable, with the result that unhygienic vessels and utensils have had to be kept in service, which in the ordinary way would have been scrapped many years ago. The Alliance is taking every step possible with the other Associations that manufacture plant equipment and utensils, to improve supplies to those who need the articles, but here again supplies of raw materials to the machinery equipment manufacturers are growing worse and worse. It is because of this situation that in the negotiations with the Ministry of Health regarding the compulsory heat treatment programme the greatest latitude is being requested so that no regulations would be brought into force until the trade is in a position to comply with them without undue hardship. We would like to record our appreciation to the other Associations who have expressed their willingness to collaborate with us for the good of the trade as a whole.”

Information and communications technology (ICT) offers enormous opportunities for individuals, businesses and society. The application of ICT is equally important to economic and non-economic activities. Researchers have increasingly focused on the adoption and use of ICT by small and medium enterprises (SMEs) as the economic development of a country is largely dependent on them. Following the success of ICT utilisation in SMEs in developed countries, many developing countries are looking to utilise the potential of the technology to develop SMEs. Past studies have shown that the contribution of ICT to the performance of SMEs is not clear and certain. Thus, it is crucial to determine the effectiveness of ICT in generating firm performance since this has implications for SMEs’ expenditure on the technology. This research examines the diffusion of ICT among SMEs with respect to the typical stages from innovation adoption to post-adoption, by analysing the actual usage of ICT and value creation. The mediating effects of integration and utilisation on SME performance are also studied. Grounded in the innovation diffusion literature, institutional theory and resource-based theory, this study has developed a comprehensive integrated research model focused on the research objectives. Following a positivist research paradigm, this study employs a mixed-method research approach. A preliminary conceptual framework is developed through an extensive literature review and is refined by results from an in-depth field study. During the field study, a total of 11 SME owners or decision-makers were interviewed. The recorded interviews were transcribed and analysed using NVivo 10 to refine the model to develop the research hypotheses. The final research model is composed of 30 first-order and five higher-order constructs which involve both reflective and formative measures. Partial least squares-based structural equation modelling (PLS-SEM) is employed to test the theoretical model with a cross-sectional data set of 282 SMEs in Bangladesh. Survey data were collected using a structured questionnaire issued to SMEs selected by applying a stratified random sampling technique. The structural equation modelling utilises a two-step procedure of data analysis. Prior to estimating the structural model, the measurement model is examined for construct validity of the study variables (i.e. convergent and discriminant validity).

The estimates show cognitive evaluation as an important antecedent for expectation which is shaped primarily by the entrepreneurs’ beliefs (perception) and also influenced by the owners’ innovativeness and culture. Culture further influences expectation. The study finds that facilitating condition, environmental pressure and country readiness are important antecedents of expectation and ICT use. The results also reveal that integration and the degree of ICT utilisation significantly affect SMEs’ performance. Surprisingly, the findings do not reveal any significant impact of ICT usage on performance which apparently suggests the possibility of the ICT productivity paradox. However, the analysis finally proves the non-existence of the paradox by demonstrating the mediating role of ICT integration and degree of utilisation explain the influence of information technology (IT) usage on firm performance which is consistent with the resource-based theory. The results suggest that the use of ICT can enhance SMEs’ performance if the technology is integrated and properly utilised. SME owners or managers, interested stakeholders and policy makers may follow the study’s outcomes and focus on ICT integration and degree of utilisation with a view to attaining superior organisational performance.

This study urges concerned business enterprises and government to look at the environmental and cultural factors with a view to achieving ICT usage success in terms of enhanced firm performance. In particular, improving organisational practices and procedures by eliminating the traditional power distance inside organisations and implementing necessary rules and regulations are important actions for managing environmental and cultural uncertainties. The application of a Bengali user interface may help to ensure the productivity of ICT use by SMEs in Bangladesh. Establishing a favourable national technology infrastructure and legal environment may contribute positively to improving the overall situation. This study also suggests some changes and modifications in the country’s existing policies and strategies. The government and policy makers should undertake mass promotional programs to disseminate information about the various uses of computers and their contribution in developing better organisational performance. Organising specialised training programs for SME capacity building may succeed in attaining the motivation for SMEs to use ICT. Ensuring easy access to the technology by providing loans, grants and subsidies is important. Various stakeholders, partners and related organisations should come forward to support government policies and priorities in order to ensure the productive use of ICT among SMEs which finally will help to foster Bangladesh’s economic development.

Labor process research has documented a shift in the nature of control – from techniques that aim to limit worker discretion to consent-oriented controls that are believed to generate greater effort by increasing intrinsic rewards or bonding employees to managers and/or the firm. Over the past several decades, however, growing pressure to increase profits has prompted firms to adopt cost-cutting strategies that have eroded job security, relationships with management and commitment to organizational goals. This study investigates how a changing labor process and rising job insecurity shape workers’ orientations toward work, managers and the firm, and in turn influence workplace behavior. Analyses of content-coded data on 212 work groups confirms that discretion-limiting controls (supervision, technology and rules) are associated with more negative orientations and/or reductions in effort (with variations across distinct forms of control), while investment in workers’ human capital (but not involvement of workers in decision-making) has the reverse effect – ­generating more positive orientations toward work, managers and the firm, and (in turn) promoting discretionary work effort and limiting covert effort restriction. Implications of insecurity are more complex. Both layoffs and temporary employment reduce commitment to the organization, but layoffs generate conflict with management without reducing effort, whereas temporary employment limits effort without producing conflict. We illuminate underlying processes with evidence from the qualitative case studies.

This chapter provides an extensive review of literature on the interaction between and interdependence of informal and formal working practices in various workplace settings. The aim of the chapter is to elucidate the organisational, managerial, human relations and social factors that give rise to informal work practices and strategies, on the shop-floor not only at workers and work group levels but also at supervisory and managerial levels. This chapter helps the reader to understand the informal work practice of making a plan (planisa) in a deep-level mining workplace.

Introduction: As internet and communication technologies are getting developed, the commercial transaction is becoming more electronic. This change also brings new approaches to new payment mechanisms like emergence of crypto currencies. They are virtual and digital currencies which can only be used in electronic environment but they are increasingly treated as a new payment and investment tool. Nevertheless, their use has not spread into the general public, yet. At this point, it will better to take the complex nature of the crypto currencies into consideration because it may still lead to some risks for people and the type of the risks perceived by consumers may influence their attitudes toward and intention to use crypto currencies.

Aim: Accordingly, this study attempts to examine the interaction between perceived risk, attitudes toward and intention to use crypto currencies within the context of Bitcoin, as the first crypto currency.

Method: This study was designed as a causal research. The sample of the study was reached by using convenience sampling method and data were collected with survey. The compiled data were tested with Structural Equation Model.

Findings: A statistically significant and negative relationship was found between perceived financial, time and psychological risk and attitudes toward the use of Bitcoin, and a statistically significant and positive relationship was found between attitudes toward and intention to use Bitcoin. The findings of the study are expected to contribute to both relevant literature and practice by explaining the financial behavior of the individuals within the context of perceived risk theory.

We observe with pleasure that the French Analytical Control, which is known as the Controle Chimique Permanent Français, continues to make satisfactory progress. The value and importance of the system of Control cannot fail to meet with appreciation in France—as it cannot fail to meet with appreciation elsewhere—so soon as its objects and method of working have been understood and have become sufficiently well known. From the reports which appear from time to time in l'Hygiène Moderne, the organ of the French Control, it is obvious that a number of French firms of the highest standing have grasped the fact that to place their products on the market with a permanent and authoritative scientific guarantee as to their nature and quality, is to meet a growing public demand, and must therefore become a commercial necessity. An ample assurance that the Controle Chimique Permanent Français is a solid and stable undertaking is afforded by the facts that it is under the general direction of so distinguished an expert as M. Ferdinand Jean and that he is assisted by several well‐known French scientists in carrying out the very varied technical work required.