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The purpose of this case study is to demonstrate a current model, as well as explore future models, for integrating institutional repositories (IRs) in higher education goals at the University of Toledo.

This is a case study that uses literature review as an exploratory framework for new approaches while reflecting on existing literature to present the current practical framework for using IRs.

The digital environment has pushed academic institutions toward new strategies for curating their record on scholarship and preserving their heritage collections, using their IRs. Innovative approaches are also vital to curating the IR content digitally to facilitate access to those contents in ways that was not possible a few decades ago. Surveys and existing literature point to increasing uses of IRs despite abstinence from considering open access for scholarly activity among faculty concerned about copyright, plagiarism and sustainability. Staffing and funding IR initiatives are important factors in sustaining the curation of scholarship in the digital environment.

IRs with open access publishing, expert gallery and digital library features place academic libraries in a central role as partners in digital scholarship.

This case study presents an original approach to incorporating the IR into the curation of digital content while also considering potential uses of knowledge management approaches for data and knowledge sharing in an academic environment.

Aarhus Kommunes Biblioteker (Teknisk Bibliotek), Ingerslevs Plads 7, Aarhus, Denmark. Representative: V. NEDERGAARD PEDERSEN (Librarian).

This study aims to examine the influence of service quality, satisfaction, trust, value and commitment on hotel customers’ attitudinal and behavioural loyalty.

The purpose of this paper is to describe a project designed with the aim of developing a black and green tea processing technology for Nigerian farmers and evaluate the conformance of the quality of the processed tea to the recommended international standard.

Locally processed and graded black teas were collected from Kakara and Bangoba for analysis. Different grades analyzed were Dust 1, Pekoe fanning (PF), broken pekoe (BP) and Fibre. Green tea was also processed from 21 tea clones selected from the Cocoa Research Institute, Kusuku Station tea plantation located at 1,840 m above mean sea level and analyzed for quality characteristics. The methods used for the quality of black and green teas analysis were in accordance with ISO standard: ISO 9768 method (revised) was used for determining % water extract, ISO 5498 for crude fibre, ISO 1575 for % total ash, and ISO 1577 for acid insoluble ash. Other additional quality parameters evaluated for black tea were theaflavins (TF), thearubigins (TR) and colour brightness (C Br) from another set of 17 clones using flavonost methods. Conformance to ISO standard were assessed in all tea locally processed by the farmers, in comparison to the ones processed under controlled conditions.

The results obtained in this study revealed that 59.2 per cent of the tea analyzed conformed to ISO 9768, 81.5 per cent to ISO 5498, 77.8 per cent to ISO 1575 and 96.3 per cent to ISO 1576 and 100 per cent conformed to ISO 1577 and 85.2 per cent to ISO 1578 respectively. In all, only 33 per cent of the processed tea conformed to international standard for black or green tea physical parameters. As for black tea, clones which conformed to correct TF, TR, CBR are UNK, 367, 19, 74, 354, 368, 369, 353, 357, 143, 14 and 108 respectively.

The paper shows that production of green tea and black tea can be done locally without loss of quality if good manufacturing practices and hygiene practices are followed.

The use of clonal materials sourced locally that conformed to ISO standard from Nigeria could create new products (black and green tea) with high economic values to the farmers.

TODAY, as a result of so‐called technical advance, few individuals remain. Save, perhaps, in the arts, few jobs are completed by one man; the accent is on team work with each member doing part of a job.

The factors which influence costs of production of food and the prices to the consumer have changed dramatically during this century, but especially since the establishment of trading systems all over the world. Gone are the days when the simple expedients of supply and demand alone governed the situation. The erosion of these principles began at the turn of the century, mainly as a result of the introduction by the rapidly developing industrial power of the USA to protect her own industries against the cheaper products of European countries. They introduced the system of tariffs on imported manufactured goods; it grew and eventually was made to apply to wide sectors of industry. European countries retaliated but the free trade policy of Britain's Liberal government was making the country a dumping ground for all other country's cheap products and surpluses.

Proposes to treat social law contracts by covering the two most important aspects of the contract of employment, and also the collective agreement. Covers the contract of employment in full with all the integral laws explained as required, including its characteristics, written particulars, sources or regulations, with regard to employers, are also covered. Lengthy coverage of the collective agreement is also included, showing legal as well as moral (!) requirements, also included are cases in law that are covered in depth.

THE new library building has been open for six months now. It is pleasantly situated in an area of new buildings, and occupies a prominent island site just on the edge of the shopping centre. The old library was in the middle of a shopping area, and it has been interesting to note that our removal from that site has had a more considerable effect on the traffic pattern than one would have thought.

LIBRARIANSHIP is an established profession, international in scope, and currently passing through a period of acute shortage of trained personnel. The City of Liverpool, situated at the gate‐way of the New World, has given its School of Librarian‐ship some of the elements of its international character, while the current dearth of librarians has given it the opportunity to expand.

Long before calories and joules were used to indicate energy values in relation to food, popular belief had it that some foods could increase man's output of labour, his physical strength and endurance, even his fertility. The nature of the foods varied over the years. From earliest times, flesh foods have inspired men to “gird their loins” and “put on armour”, but too long at the feasting tables produced sloth of body and spirit. Hunger sharpens the wit, which makes one wonder if that oft‐quoted statement of poverty and hunger before the Great War—“children too hungry learn”—was quite true; it is now so long ago for most of us to remember. Thetruism “An army marches on its stomach” related to food in general and relating feats of strength to individual foods is something more difficult to prove. The brawny Scot owes little to his porridge; the toiling Irish labourer moves mountains of earth, not from the beef steaks he claims to consume, but for the size of the pay‐packet at the end of the week!