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This paper aims to investigate how automatic classification can assist employees and records managers with the appraisal of e-mails as records of value for the organization.

The study performed a qualitative analysis of the appraisal behaviours of eight records management experts to train a series of support vector machine classifiers to replicate the decision process for identifying e-mails of business value. Automatic classification experiments were performed on a corpus of 846 e-mails from two of these experts’ mailboxes.

Despite the highly contextual nature of record value, these experiments show that classifiers have a high degree of accuracy. Unlike existing manual practices in corporate e-mail archiving, machine classification models are not highly dependent on features such as the identity of the sender and receiver or on threading, forwarding or importance flags. Rather, the dominant discriminating features are textual features from the e-mail body and subject field.

The need to automatically classify corporate e-mails is growing in importance, as e-mail remains one of the prevalent recordkeeping challenges.

Automated methods for identifying e-mail records promise to be of significant benefit to organizations that need to appraise e-mail for long-term preservation and access on demand.

The research adopts an innovative approach to assist employees and records managers with the appraisal of digital records. By doing so, the research fosters new insights on the adoption of technological strategies to automate recordkeeping tasks, an important research gap.

Our experiment show that a SVM classifier can be trained to replicate an expert's decision process for identifying e-mails of business value with a reasonably high degree of accuracy. In principle, such a classifier could be integrated into a corporate Electronic Document and Records Management System (EDRMS) to improve the quality of e-mail records appraisal.

This research project aims to provide a new visual representation of the Artefacts Canada digital collection, as well as a means for users to browse this content. Artefacts Canada Humanities is a database containing approximately 3.5 million records describing the different collections of Canadian museums.

A four‐step methodology was adopted for the development of the faceted taxonomy model. First, a best practice review consisting of an extensive analysis of existing terminology standards in museum communities and public web interfaces of large cultural organizations was performed. The second step of the methodology entailed a domain analysis; this involved extracting and comparing relevant concepts from terminological authoritative sources. The third step proceeded to term clustering and entity listing,which involved the breaking‐up of the taxonomy domains into potential facets. An incremental user testing was also realized in order to validate and refine the taxonomy components (facets, values, and relationships).

The project resulted in a bilingual and expandable vocabulary structure that will further be used to describe the Artefacts Canada database records. The new taxonomy simplifies the representation of complex content by grouping objects into similar facets to classify all records of the Artefacts Canada database. The user‐friendly bilingual taxonomy provides worldwide visitors with the means to better access Canadian virtual museum collections.

Few methodological tools are available for museums which wish to adopt a faceted approach in the development of their web sites. For practitioners, the methodology developed within this project is a direct contribution to support web site development of large cultural organizations.

In every industry there are resources. Some are moving, others more fixed; some are technical, others social. People working with the resources, for example, as buyers or sellers, or users or producers, may not make much notice of them. A product sells. A facility functions. The business relationship in which we make our money has “always” been there. However, some times this picture of order is disturbed. A user having purchased a product for decades may “suddenly” say to the producer that s/he does not appreciate the product. And a producer having received an order of a product that s/he thought was well known, may find it impossible to sell it. Such disturbances may be ignored. Or they can be used as a platform for development. In this study we investigate the latter option, theoretically and through real world data. Concerning theory we draw on the industrial network approach. We see industrial actors as part of (industrial) networks. In their activities actors use and produce resources. Moreover, the actors interact − bilaterally and multilaterally. This leads to development of resources and networks. Through “thick” descriptions of two cases we illustrate and try to understand the interactive character of resource development and how actors do business on features of resources. The cases are about a certain type of resource, a product − goat milk. The main message to industrial actors is that they should pay attention to that products can be co-created. Successful co-creation of products, moreover, may require development also of business relationships and their connections (“networking”).

Originating from the USA in the early 1990s, diversity management has been “imported” to Europe to become a fashionable practice in many business organizations. The aim of this paper is to provide further insight into whether and how the diversity management discourse challenges and replaces existing local discourses on equality and diversity, and how diversity management is given content and meaning in a specific local context.

Statements on diversity, diversity management and equality on both the Dutch and the international websites of ten leading companies in the Netherlands are analyzed.

The analysis shows that translations of diversity management may in fact not actually replace existing local discourses, but rather leave the existing local discourse more or less intact and alter the original diversity management discourse to fit into this local discourse.

This paper offers some important lessons for management practice.

The purpose of this paper is to understand whether Management Commentary (MC) can cover the information needs about underreported company intangibles in accounting traditionalist countries such as Germany and Italy. Furthermore, this work would like to contribute towards an improvement of the managerial culture on intangible resources disclosure and to stimulate the consciousness of the need for a new regulatory policy in accounting.

Focusing on the current regulation on MC and taking into account its hard and soft components, both in Italy and in Germany, we have carried out a semantic analysis together with a manual content one so to find out and to compare specifications for intangibles related disclosure in MC. The authors have decided to follow a semantic approach because of the different languages of the analysed documents, that in any case need to be considered under a cultural perspective of provenience, trying to give more effectiveness to the cross comparison.

The results have shown that just a part of the intangibles is covered by the regulations of MC and that Germany and Italy follow, mainly, the same approach to MC.

The findings highlight the similarities and differences between what the authors need to report on intangibles according to specifications in Italy and Germany.

The authors reveal the approach that a country with rather conservative accounting can follow balancing regulatory approach and needs to disclose information about intangibles without a specific report on that. The authors identify the need for a new policy that can enable the development of intangibles disclosure culture.

NOT for a long time have books and libraries featured in the correspondence columns of The Times and other newspapers as regularly as they have in 1960. Earlier in the year Sir Alan Herbert's lending rights' scheme had a good run, and we have clearly not yet heard the last of it. Indeed, a Private Member's bill on the subject is to have its second reading in Parliament on December 9th. More recently, the Herbert proposals have had a by‐product in the shape of bound paperbacks, and a correspondence ensued which culminated in Sir Allen Lane's fifth‐of‐November firework banning hard‐covered Penguins for library use.

Generally speaking a “new” loaf is demanded and the baker who cannot deliver “new” loaves loses trade. But what is a “new” loaf? From the point of view of the chemist this question has formed the subject of innumerable investigations. A definition of a “new” loaf demands an understanding of “staleness” and the staling of bakery products is a subject of great complexity. The old idea was that it was entirely a question of the “drying out” of the bread, but cereal chemistry has proved that such a solution, namely the prevention of “drying out,” is only of partial efficacy; in fact “staleness” is caused by a change in the starch of the flour which is inherent in it and cannot be prevented by precautions which maintain the moisture content at a certain figure. The investigation of this type of staling has occupied the attention of many famous chemists, but the full explanation has not yet been obtained. Mass production has demanded many studies in that aspect of science known as “physical chemistry.” An example can be found in the preparation of certain sauces. Those of you who have made mayonnaise sauce know that to beat the olive oil into the mixture is fraught with difficulties. By means of the fork, used as a beater, the oil is distributed in very small particles through the mass of liquid, so that every globule of oil is separated from every other one. If the action docs not proceed properly the system breaks down and the mayonnaise “turns” and is spoiled. The manufacturer has to prevent this “turning,” not in a few pints but in hundreds of gallons. It is the chemist who has enabled him to do this and to manufacture with success those scores of salad‐dressings which are so delectable and the purchase of which relieves the housewife of so many hours of work and so much arm‐ache. An example of some interest is concerned with smoked salmon, which normally is a very variable product, whether it be the highly salted variety of the northern climes or the much less salted kind which has found favour in this country. The production of a lightly salted product is far more difficult than the more salted variety because much smaller changes in salt content become more noticeable. These small differences are so obvious to the confirmed smoked salmon eater that he detects not only the differences between one grade and another, but also the differences of salt content that occur in different parts of the same side of fish. It has fallen to the chemist so to change the methods of production of the lightly flavoured variety that the distribution of salt through the fish is even and the flavour therefore constant. This study of smoked salmon is only an example of the very big problem of standardisation, standardisation demanded by the consumer—and it follows that the big manufacturer must produce goods of standard flavour and appearance. Science steps in and gives the manufacturer those controls which enable him to produce, day in and day out, that standard range of article, whether it be ice‐cream or toad‐in‐the‐hole, Worcester sauce or cheese cakes, roast beef or jelly crystals. Modern science has introduced a new factor into our conception of what food should be. In the past it was only necessary to ensure that food should be “pure and wholesome,” by which was meant—in general terms—digestible and without any harmful constituents, be they natural or adventitious, bacterial or otherwise. So long as food complied with this broad definition everyone was satisfied. But biochemists and physiologists have demonstrated the importance of other factors, salts and vitamins, and it is necessary to consider the new situation thus created because it may be that the treatment of food to retain those substances may make it necessary to change preconceived notions. It may be that “palatability” may be affected, palatability which includes taste and appearance and odour. The whole subject is so complicated and, notwithstanding the enormous amount of work carried out, so little understood that no one as yet can be dogmatic, no one can state what are the optimum amounts of vitamins required by ordinary persons to keep them in good health. Having, however, decided the amount required, are we to try to preserve such quantities as occur naturally, or are we to fortify the food which we cat by added synthetic or even by purified natural vitamins? A further important consideration is whether the degree of maturity of, say, fruit in relation to maximum vitamin content coincides with optimum palatabilty. Certain it is that information gradually being accumulated on the importance—in many cases vital importance—of the minor constituents of foodstuffs leads to the conclusion that, to ensure the presence of all valuable minor constituents—be they known or unknown—the foodstuffs must, as articles of diet, be ingested almost in their entirety. This is probably an extreme view, for, in many cases, the result would be a product of reduced palatability or appearance, or, what is probably more important, “different,” and people do not like their food to be abnormal, i.e., to differ from their preconceived notion of what it should be. Nevertheless an “improvement” in the method of production, put into practice by the food manufacturer with the best intentions, may possibly result in a lowering of the dietetic value of the food, as, for example, by mechanical removal of an important part (the classical example being polished rice), by heat treatment, by oxidation or by materials added during cooking. The minor metallic constituents of food are gradually being revealed in their true importance. Copper, zinc, and iron are now known to be of importance. It is probable that every baby is born poor in calcium but rich in iron; milk, the natural food of the infant, is rich in calcium. It is only in the last few years that it has been shown that green vegetables as usually cooked are of very little real value. Cooking green vegetables in water containing sodium carbonate results in the almost complete destruction of the Vitamin C, and the discarding of the water removes the extracted salts. A green product certainly results but of greatly reduced nutritional value. On the other hand, it would appear that little destruction of vitamin activity takes place when the canning of vegetables or fruits is properly controlled. Sherman has said that attention to mineral salts and vitamins will lead to “buoyant” as distinguished from merely “passable” health. It is obvious that education of the public is essential if an intelligent use is to be made of the knowledge being gained by chemists and allied scientists. It is a most important fact that methods are being developed to assay foods for vitamins by chemical means. Biological feeding tests are obviously unsuitable for control purposes but, as the chemical identity of the vitamins becomes more clarified, chemical tests will become available for their determination. It is obviously the duty of the medical services of the country to guide the public as far as is possible on questions of nutrition. When such guidance becomes effective, the food producer will not be slow to see that his goods are up to the standard necessary, adding one more burden to the already loaded back of the chemist concerned with food production.