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The State University of New York at Buffalo, Cornell University, The University of Rochester, and Syracuse University joined forces with Ford Foundation support to provide a summer experience for administrative interns. The program's central focus was the development of educational leaders. Interns from each of the four universities were brought to Cornell University. Interns and professors from each university in the program were viewed as a social system, providing an opportunity for participants to diagnose their own social behavior. Two factors contributed to the process: the creation of an “open” climate to foster inquiry and a high degree of cooperation among staff and interns. The first two weeks of the summer experience were devoted to sensitivity training which accomplished several related objectives: more accurate perceptions of self; increased accuracy in perceiving the effect and affect of one's behavior on others; greater understanding of interaction between groups and inductively derived understanding of social and behavioral theories. An instrument for evaluation was prepared by the interns. Among the “high points” they identified, two items were most frequently and about evenly mentioned: sensitivity training and day‐to‐day relationships. The reactions of the interns as a whole was an affirmation of the experience as a meaningful contribution to their personal and professional growth.

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.

Presents, at some length, the story of the writer’s father, sharing the history and experiences of a generation who prospered in the Chinese laundry industry. Chronicles the introduction of the wholesale shirt laundry, presenting new innovations and ideas and branching out into new regulated businesses in other fields, showing how emerging problems were tackled and overcome. Cites that most of the information is from memory, observation, letters and manuals. Considers the development and changes in the industry from 1930 to 1970, looking also at the accompanying changes in standards of living.

The purpose of this paper is to explore the nature of organisational ambidexterity, and identify drivers of and barriers to ambidexterity in the high-tech small- and medium-sized enterprises (SMEs) in the UK, using fine-grained qualitative evidence. This is much needed to generate insights on how organisational ambidexterity actually takes place in SMEs.

This study is exploratory in nature, based on qualitative in-depth interview data collected from 20 UK high-tech SMEs in five industries.

The results reveal that SMEs leverage resources through intra-firm and inter-firm collaborations to pursue ambidexterity sequentially or simultaneously, using a range of drivers and overcoming a range of barriers.

The data were gathered from a single informant from each firm. Therefore, more in-depth, longitudinal, qualitative research using multiple sources of data may be required to develop deeper insights into ambidexterity.

Managers of high-tech SMEs need to focus on specific barriers to ambidexterity and devise effective mechanisms to promote the drivers of ambidexterity. The mechanisms to achieve ambidexterity as identified in this study will benefit high-tech SMEs in particular, and firms in general.

The study contributes to the understanding of organisational ambidexterity in high-tech SMEs by exploring the mechanisms through which SMEs implement organisational ambidexterity despite their resource constraints. This counteracts the conventional view that it is difficult for SMEs to pursue ambidexterity.

The first Report of the Radiobiological Laboratory of the Agricultural Research Council (reviewed in the August issue of the B.F.J.) reveals something of the comprehensive monitoring system for radioactive fission products in the human diet, animal products, pasturage and crops, and the soil. The Report contained the results of a survey of Strontium 90 in the human diet in this country. The survey is continuing into radioactive pollution of food. The service will be available for “accidents” at the gradually increasing number of atomic plants and doubtless it will be extended to cover imported foods, that is at the port of entry, since these may come from countries with higher levels from fall‐outs than in the U.K. Such a service is a public health necessity in any country even though present levels are generally insignificant in relation to the Medical Research Council's recommendations for maximum allowable concentrations. These levels, at which the M.R.C. say action would be required, were doubtless fixed with wide safety margins before definite danger levels would be approached and as maximum allowable concentrations are unlikely to be reached in the peace‐time uses of nuclear energy, including present rates of testing nuclear weapons, except in areas adjacent to possible “accidents” at nuclear plants, perhaps our fears of danger to health from radiation are exaggerated. Possible war‐time levels are another matter; these are unpredictable; unthinkable. There are fairly large areas in different parts of the world, extremely rich in radio‐active materials; where the indigenous population has, as long as it has been settled there, received many times the dose to which the population of the remainder of the earth have so far been exposed. These people in a few areas have been studied; they appear to suffer no ill effects and are as healthy and fertile as those who do not live on radio‐active earth.

The disturbed national and international atmosphere during 1950 has not been without its effects on the affairs of the Association. Printing disputes have frequently delayed the appearance of Aslib publications and the scarcity of labour has made staff recruitment difficult. Notwithstanding these and other factors, the Council looks back on 1950 as a notable milestone in Aslib's history.

Services are increasingly exploring the use of remote conferencing to deliver psychological interventions, which have become particularly important given the COVID-19 pandemic and infection control guidelines. This paper aims to explore the feasibility, acceptability and preliminary effectiveness of delivering psychological therapy remotely to adults with intellectual disabilities (ID).

As part of routine practice within an adult ID community health service, this paper develops a six-session programme based on compassion-focused therapy (CFT) and delivered it to six clients. Clients completed the psychological therapy outcome scale for ID 2nd edition, at assessment, pre- and post-therapy, as well as a feasibility and acceptability measure.

Six clients engaged in telephone therapy; four clients individually, while the remaining two were supported by their caregiver. Most clients found the intervention helpful, enjoyable and were pleased that they received telephone-delivered psychological therapy. A reduction was observed at post-therapy in distress (g = 0.33) and risk (g = 0.69). No difference was reported in psychological well-being. Five clients were subsequently discharged from psychological therapy.

To the knowledge, this is the first study examining the use of telephone therapy (including CFT) for individuals with ID. Findings add to the growing evidence suggesting individuals with ID can benefit from receiving adapted psychological therapies. Research is required to further explore the effectiveness of remote-therapies, who would most likely benefit from this approach and how remote treatments could be used within existing pathways.

The purpose of this paper is to describe how the introduction of new technologies has affected student support at the United Kingdom Open University (UKOU) particularly focusing on face-to-face tutorials and online tutorials, what this impact implies for open universities and in what direction the innovations toward the sustainability of open universities should proceed.

Research on the historical development of UKOU and a literature review was conducted.

The rationale behind the foundation of UKOU has been to provide higher education to those who have time and physical constraints. There is no doubt that the introduction of advanced technologies has played a significant role in the growth of the university. However, when the university attempted to replace face-to-face tutorials with online tutorials on the basis of its purpose, a number of students and faculty members opposed the decision even though online tutorials fit within its original objective. This paper suggests that face-to-face tutorials have become the essence of the university through the process of identifying the university in the past and the university’s identity may need to be distinguished from the rationale.

This paper emphasizes the necessity of rethinking the Open and Distance Education rationale and, on the basis of past studies on UKOU, offers a unique perspective about the changes that have taken place at the university.

The recent introduction of the Food Standards (Self‐Raising Flour) Order (S.R. & O. 1946 No. 157) heralds the passing of a period in which a most unfortunate state of affairs held sway. Happier conditions should now prevail, but it may not be out of place to review briefly the causes of the dissatisfaction which were justly felt not only by the manufacturer, but also by the authorities whose duty it is to protect the housewife. Shortly after the creation of a standard for self‐raising; flour (S.R. & O. 1944 No. 44) some two years ago, it became only too obvious that the meagre instructions for the determination of available carbon dioxide were far from sufficient, so that the same sample examined in different laboratories yielded results which differed appreciably. Trade chemists specially familiar with the examination of flour and the peculiar difficulties arising therefrom fared no better. Subsequent discussions by a Committee consisting not only of Ministry officials and trade chemists, but also of Public Analysts and consultants, produced a recommendation that a more detailed description of the analytical procedure should be given. This recommendation, which is adopted in the new Order, paved the way for the elimination of one source of dissatisfaction. Unfortunately, the vexed question of the limits to be specified remained. As is well known, self‐raising flour, in common with baking powder and allied products, suffers during storage loss in available carbon dioxide and hence in raising power. This is particularly so if the storage conditions are unsatisfactory or if the basis flour used in manufacture contains an abnormally high percentage of moisture. Long periods of high average relative humidity prevail in this country, and under these conditions flour tends to take up additional moisture. The paper bags or packages in which self‐raising flour is usually retailed offer little protection against the ingress of moisture, so that deterioration or “run down” under the usual retail conditions is not only likely to occur but has been clearly demonstrated. A recommendation by the Committee of assistance in this direction was that the previously‐specified upper limit for total carbon dioxide of 065 per cent. should be abandoned. This limit, fixed to prevent the use of unnecessarily large amounts of phosphate, caused the unfortunate manufacturer to be faced with a dilemma of the most awkward variety. Though he had to play for safety by incorporating an excess of aerating ingredients, this excess had to be restricted in order to yield a product which, at manufacture, possessed a total carbon dioxide content not exceeding 0 65 per cent. Where the basis flour contained added Creta Praeparata this of course had to be taken into account in arriving at the figure for total carbon dioxide. Following this recommendation, the recently‐introduced Order prescribes no maximum for the amount of total carbon dioxide. Should they so desire, manufacturers may now increase the proportion of active materials in an attempt to compensate for the natural deterioration of self‐raising flour. Whether this is done or no, the phenomenon of deterioration remains; consequently, the fixing of the minimum statutory standard for available carbon dioxide is one of extreme importance. The 1942 Order provided for a minimum of 0·45 per cent., a figure which was felt by the manufacturers of self‐raising flour to be too high. Their suggestion of an alternative figure of 0·35 per cent. was, however, declined by the Ministry of Food. Owing to the extreme importance of the matter, the question was again raised by the manufacturers, who felt that a figure higher than that suggested by them would be certain to result in unjust and unnecessary prosecution. They were satisfied that the figure suggested was fair and reasonable to both manufacturer and housewife. The contention that self‐raising flour containing approximately 0·35 per cent. of available carbon dioxide could give satisfactory results was supported by the submission of samples of cake which had been made with flours of differing available carbon dioxide content. In fact, the samples appeared to indicate that the results obtainable with a self‐raising flour of 0·35 per cent. strength were little, if at all, different from those obtainable with a flour complying with the then operative standard of 0·45 per cent. However, the Inter‐Departmental Committee on Food Standards held that though the cakes in question were admittedly satisfactory, the recipes employed called for higher proportions of eggs and fat than would be generally allowable under present rationing. Under such circumstances, the virtually identical results obtained with flours containing respectively 0·35 and 0·45 per cent. of available carbon dioxide were only to be expected. Further, the sample cakes had been made under conditions in which the latitude normally considered desirable for domestic cooking was absent. Accordingly, the Committee felt that proof was lacking that a self‐raising flour containing 0·35 per cent. of available carbon dioxide would be satisfactory for general use. Thus, research had shown that in the preparation of steamed puddings, a self‐raising flour containing 0·40 per cent. or more of available carbon dioxide was necessary to ensure ample aeration. The recommended analytical procedure should eliminate the institution of unjust proceedings, while, although he may become a party, no legal liability attaches to the manufacturer if non‐compliance with the standard at the time of retail sale is due solely to the retailer having stored the flour for an unduly long lime or under unusually bad conditions. Hence the risk of unfair prosecution could be stressed unduly. Nevertheless, although no legal liability might attach to the manufacturer, his becoming involved in proceedings could be most embarrassing. Accordingly, the Committee recommended that the minimum standard for available carbon dioxide should be reduced to 0·40 per cent., since available evidence indicates that such an amount gives adequate aeration. This is adopted in the new Order. The new standard has been most thoroughly thrashed out; may it result in a state of affairs which is fair to all.

The purpose of this paper is to explore whether and how entrepreneurs in the cultural and creative industries develop an entrepreneurial identity. It also aims to expand research on cultural and creative entrepreneurship.

The study is based on longitudinal qualitative cases and analyses the potential entrepreneurial identity development of eight cultural and creative entrepreneurs from Germany. The researchers create a framework to ascertain whether and, if so, how cultural and creative entrepreneurs develop an entrepreneurial identity.

The findings suggest that cultural and creative entrepreneurs do develop an entrepreneurial identity and incorporate their cultural and creative identity into that entrepreneurial identity whereas self-reflection is a key driver in the development.

Cultural and creative entrepreneurs are a key driver of economic development. Hence, it is important to generate a more detailed understanding of their entrepreneurial mind-set and their behaviour.

The study suggests that cultural and creative entrepreneurs actively develop an entrepreneurial identity and that self-reflection, communication with other entrepreneurs and entrepreneurial experience are the main drivers of their identity development. Nevertheless, their cultural and creative identity does have an influence on their entrepreneurial identity. In addition, the study demonstrates how such entrepreneurs develop their identity.