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Competitive success is governed by an organisation’s ability to develop new knowledge assets that create core competences. While these exist in many forms, organisational learning is an integral feature of any learning organisation that exploits its knowledge resources to generate superior performance. This paper explores the ideas and links between organisational learning and knowledge management, making reference to a number of sectors and companies, and specifically the airline industry, arguing that the culture, structure and infrastructure of an organisation are essential elements that facilitate and nurture learning. As a consequence, core competences are built and developed within the learning organisation which, in turn, contribute to its competitive success.

Core competences, emanating from an organisation and that provide distinctive benefits to customers, are commonly viewed as the basis of competitive advantage. While these exist in many forms, the role of individual and organisational knowledge is increasingly important in the formation of knowledge‐based core competences. This paper explores the ideas of knowledge management, making reference to a number of sectors and companies, and specifically the airline industry, arguing that the culture, structure and infrastructure of an organisation are integral elements that facilitate and nurture learning. As a consequence, competences are built and developed within the “intelligent” organisation, which in turn, contribute to its competitive success.

This paper aims to highlight the nature of strategic learning in Bollywood, India's Hindi Film Industry. Film making is an art that requires continuous learning as a prerequisite to creativity and innovation. Improved competitive performance goes beyond operational organisational learning into strategic learning. This research investigates the extent to which strategic learning, as opposed to operational learning, is taking place within film making organisations operating in the Bollywood setting.

The research was conducted through two descriptive case studies of production houses in Bollywood using semi‐structured observations and interviews with producers and directors in the case study sites. Data are analysed using techniques of interpretive “illuminative evaluation”.

The research suggests that the current frame of film making at Bollywood is stuck in a learning trap, in that organisational learning tends to be adaptive not generative and leads only to technical innovation. There has been no change in the paradigm of film making from one rooted in the past and the present, in terms of India's history, social and political context, to one looking to the future. For this paradigm shift to take place a future vision is proposed in the form of strategic learning and innovation, allowing Bollywood to go beyond the domestic Indian market and make a contribution to world cinema by breaking away from its current formulaic approach to film making. These findings also have implications for other management learning and practice contexts.

Although this research is limited to Bollywood, it has implications which potentially go beyond it in the form of a new frame as described above, and also for the organisational learning literature which has tended to focus on learning in general, rather than differentiating between operational learning and strategic learning; whereas operational learning can improve production processes, strategic learning depends upon creativity and innovation as the basis of improved competitive performance.

The paper concludes that the research site is trapped within its current frame of learning and, in order to break away from it, it must embrace strategic learning to move beyond the traditional loops of organisational learning. The practical implications of the paper lie in furthering the understanding of the nature of strategic learning in a creative industry, which may, in turn, shed new light on strategic learning within similar contexts.

The originality of the research stems from the focus on strategic learning and a new site for its exploration in the form of the Bollywood setting. Furthermore it extends understanding of the organisational factors affecting the status of strategic learning in organisations.

Until after the war of 1914–18 the development of the knowledge of food chemistry lagged behind in this country, but furthermore the utilisation by the medical profession of the knowledge available also lagged behind. This, whilst being deplored, is understandable, for the scope of the training of the members of the medical profession is so extensive that specialised knowledge, until it becomes general knowledge, cannot be incorporated in the scope of their training. One unfortunate aspect of the situation is that members of the medical profession, rightly regarded by the public as their advisers on food matters, have tended, often inadvertently, to mislead on such questions. To illustrate this point I will quote two flagrant instances. In one of the large democracies a trade feud began between the manufacturers of two kinds of baking powders. One of the powders contained aluminium in the form of alum, the other did not. Both financial groups were powerful and employed many scientific advisers, either directly or indirectly. All evidence for and against aluminium was collected and distributed to anyone who showed the slightest interest in the matter. An English physician became impressed by the argument against the use of aluminium for cooking vessels and circulated his opinion widely, giving evidence of many patients he had cured by cutting out the use of aluminium cooking utensils. This was characterised by a writer to the British Medical Journal as an interesting example of “ faith healing.” There is no scientific evidence that the trace of aluminium that may be dissolved from an aluminium saucepan is in any way harmful. Naturally one cannot argue for the few people who have certain idiosyncrasies, and perhaps it has been the fortune of that physician to meet a large proportion of these among his patients. The whole question was discussed in detail some years ago but, although invited, the physician did not attend. A point, not without significance, is that the analytical figures on which the condemnation of aluminium cooking vessels was based, were proved to be wrong. Had they been correct, a stewpan would only last twenty stews before it was all dissolved away! The second example is that of “digestive” teas. Advocates of so‐called digestive teas base their criticism of ordinary teas on the fact that they contain “tannin” which they aver has some extraordinary effect on the stomach lining and on the process of digestion. Naturally the public believe this, and, presumably remembering that the tanning of hides yields a product, leather, they assume that the stomach by analogy becomes tanned; some members of the medical profession also accept the claim of the vendors of the so‐called digestive teas. It is, of course, well known that there is a large group of substances, in many cases with ill‐defined structure, classed as “tannin,” and among these is the tannin from tea which, however, could not be used for the production of leather from hides. Dr. Roche Lynch was very categorical with regard to the absence of clinical evidence at a meeting some little time ago. He stated that he did not believe that post mortem examination had ever revealed any changes of the stomach which could be associated with heavy consumption of tea. The vast majority of these digestive teas have been examined and the point to be specially noted is that the tannin content of these “special” teas is well up to the average of that for ordinary blends of tea, and in certain cases above the average. The Public Analyst for Birmingham has made some scathing comments on “Tanninless” teas. As he said, the inference from the advertisement matter was that the tea would be “more digestible,” would “promote digestion,” or in one case would “cure indigestion.” Other misleading statements are that “Young tips” have been used, but these, in fact, are higher in tannin content than the normal picking of leaves; and that “stalk” has been eliminated, whereas stalk is lower in tannin content than the leaves themselves. It is, of course, well known that sufferers from digestive disorders are very prone to the effect of “suggestion” and one can assume that the clever advertisements have been the cause of the improvement in the patient's condition. The nations most prone to be influenced by considerations of the effect of food eaten on the functions of the body are the Americans and Germans, the former possibly because methods of advertisement have been developed to a higher pitch of efficiency than anywhere else, and the latter because as Hitler has said of the Germans, they are as a nation most gullible. I have mentioned the collection of data in the case of aluminium, and I will deal later with the development of food chemistry as reflected by the amount of published work. There is an ever increasing flow of papers dealing with this aspect of science. During the war of 1914–1918, there was a remarkable falling off of published work, and doubtless we shall experience a similar diminution during the present war, for food chemists, in common with other chemists, are deflected from their ordinary course, urgent practical problems taking precedence over the more fundamental investigations, the results of which are normally published. Our thoughts naturally turn to the general question of the provision of food in war time in this country. We have had that admirable little book “Feeding the People in War Time,” by Orr and Lubbock, just published; we have had lectures, broadcast talks and discussions, but, whilst practical in some senses, the general scope of these discussions has dealt with the subject from a somewhat academic standpoint—certainly not from the angle of the people who have to produce the food. During a period of war the total nutritional value of any food becomes of paramount importance. It is important to remember, however, that the findings of the dietitian have to be translated into factory practice, and until this has been done academic conclusions do not become effective. One cannot commend too highly the idea that there should be certain foods, basic rations, available in large quantities. Orr and Lubbock suggest that these should be: milk, potatoes, oatmeal, vegetables, bread, sugar and either butter or vitaminised margarine. As far as our knowledge goes at present, such a list of basic foods taken in requisite quantities would not only give sufficient calories but those other constituents of food essential to good health. That these should be available to the housewife is apparent, but unless they are relieved by a proportion of the less essential foods, the diet would become deadly dull; many of us remember our experiences in the army in the last war, how spirits flagged when the bare necessities alone were available, and how, moreover, the addition of those little “extras” would raise the morale of the soldier.

This Society, originally known as “The National Pure Food Association,” has been reconstituted under the above title. The objects of the Society are to assist as far as possible in checking the widespread evils of food adulteration, for this purpose to bring about a public realisation of the admittedly serious character of food frauds, and, under expert advice, to co‐operate with constituted authority in effecting their repression. The policy of the Society is directed by a representative Council, and, the Society being thus established on an authoritative basis, cannot fail to become a powerful and valuable organisation if adequately and generously supported by the public. The governing body of the Society is constituted as follows:—

The term “medical” will be interpreted broadly to include both basic and clinical sciences, related health fields, and some “medical” elements of biology and chemistry. A reference book is here defined as any book that is likely to be consulted for factual information more frequently than it will be picked up and read through in sequential order. Medical reference books have a place in public, school, college, and other non‐medical libraries as well as in the wide variety of medical libraries. All of these libraries will be considered in this column. A basic starting collection of medical material for a public library is outlined and described in an article by William and Virginia Beatty that appeared in the May, 1974, issue of American Libraries.

This paper aims to examine knowledge management (KM) processes and its implementation in the public sector in China and seeks to identify success factors that influence KM and attempts to address various key issues in the process in a hope to raise awareness of KM as a potential solution to improve the performance in the public sector.

A case study and research experience are presented.

The study suggests that KM in the public sector still in its infancy and has a long way to go in the KM journey. However, the study has identified a certain number of factors that are essential to the success of the KM initiative and program in the public sector, of which, the appropriateness and effectiveness of knowledge sharing is more important in the public sector than in the private sector. The study examines current situation in terms of KM activities in the public sector in China and fuelled the debate concerning KM in the public sector.

The outcome of the research could have significant implications for KM programs in public sector organizations in China.

This study is a comprehensive examination and analysis of the process of KM and its implementation in the public sector in China, incorporating both the cultural and organizational factors that play a role in the whole process. The paper describes and develops a framework of KM processes and implementation in the public sector as well as recommendations to practitioners about planning and implementing KM programs and initiatives.

In the House of Lords on the 13th November last the Earl of MEATH asked whether it was a fact, as stated in the public Press, that the leaflet of the Board of Agriculture recommending the use of glucose, salicylic acid, and a coal‐tar product known as saccharin, or saxin, as sugar substitutes in jam had been condemned by the Kensington Public Health Committee on the ground of possible danger to health, and whether the Public Analyst told the Committee that glucose was liable to contamination with arsenic, that salicylic acid was a dangerous drug, which should only be administered under medical direction, and that the use of saccharin, except under medical supervision, had been recently prohibited in America, and was entirely prohibited in France in certain commodities, including preserves; and if the facts were as stated, what steps the Government proposed to take to warn the public against the use of these drugs in the preservation of food. The Duke of MARLBOROUGH, the Parliamentary Secretary to the Board of Agriculture, is reported to have replied that the opinion of expert chemists had been taken on the matters raised in the question. They had reported “that glucose had long been used in the manufacture of jam and for other food purposes, that its value as a food was well recognised, that its manufacture in this country was in the hands of a few firms, and that samples were systematically tested for arsenic at Government Laboratories.” Continuing, his Grace observed that “samples of foreign glucose were also taken for examination on importation. In no case did the arsenic exceed one‐hundredth of a grain per pound of glucose, the point below which the Royal Commission on Arsenical Poisoning had reported that no action should be taken under the Sale of Food and Drugs Acts. Manufacturers exercised great care to secure freedom from arsenic. Further, the Board of Agriculture had suggested that, as glucose was sold for human food, it came within the Sale of Food and Drugs Acts, and was subject to public analytical examination. The public was therefore doubly safeguarded. The leaflet did not refer to the use of salicylic acid in jam making, but to its use for sterilising the paper covers on the pots. The Committee of the Local Government Board which was appointed in 1899 to inquire into the use of preservatives in food had placed a limit of one grain of the acid per pound in the case of solids and of one grain per pint in the case of liquids. The amount used for the paper covers of jam pots was not nearly one grain per pound of jam. The use of coal tar for sweetening was not advocated, and was not referred to in the leaflet. It had, however, been suggested that saccharin or saxin could be used in place of cane sugar where cane sugar was not obtainable. Saccharin underwent no change in and was not absorbed by the body. The Department had no precise knowledge of the reasons which had led to the alleged prohibition of the use of saccharin in America and France. It would appear, however, that the prohibition if it existed, was due to fiscal reasons.” After the delivery of this statement the Earl of MEATH is reported to have said it would relieve a great many minds to hear that in the opinion of eminent chemists there was no danger in using the substances in question. He hoped the public would no longer be afraid to use them.