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Volumes 70 and 71 of Research in the Sociology of Organizations combine to comprise cutting edge theory and empirical scholarship at the interface of practice and institution in organization studies. As we highlight, this interface has spurred particularly generative conversations with many open questions, and much to explore. We provide a review of scholarly developments in practice theory and organizational institutionalism that have given rise to this interest in building a bridge between scholarly communities. As signaled by recent efforts to construct a practice-driven institutionalism, we highlight how connecting practice theory with the institutional logics perspective provides a particularly attractive focal point for scholarship at this interface due to a variety of shared ontological and epistemological commitments, including the constitution of actors and their behavior. Collectively, the papers assembled unlock exciting opportunities to connect distinct, but related scholarly communities on practice and institution, seeding scholarship that can advance our understanding of organizational and societal dynamics.

Volumes 70 and 71 of Research in the Sociology of Organizations combine to comprise cutting edge theory and empirical scholarship at the interface of practice and institution in organization studies. As we highlight, this interface has spurred particularly generative conversations with many open questions, and much to explore. We provide a review of scholarly developments in practice theory and organizational institutionalism that have given rise to this interest in building a bridge between scholarly communities. As signaled by recent efforts to construct a practice-driven institutionalism, we highlight how connecting practice theory with the institutional logics perspective provides a particularly attractive focal point for scholarship at this interface due to a variety of shared ontological and epistemological commitments, including the constitution of actors and their behavior. Collectively, the papers assembled unlock exciting opportunities to connect distinct, but related scholarly communities on practice and institution, seeding scholarship that can advance our understanding of organizational and societal dynamics.

Academic librarians are frequently called upon to provide instruction in relatively unfamiliar disciplines. This article presents introductory information for librarians providing bibliographic instruction (BI) in the field of psychology. Its primary purpose is to identify key readings from the library science and psychology literature that provide a basis for informed delivery of psychology BI. These works are fully identified in the list of references at the end of this article. Because the primary purpose of discipline‐specific bibliographic instruction is to teach the skills necessary for retrieval of the products of scholarship in that discipline, we begin with a discussion of scholarly communication and documentation, which describes how scholars and researchers within psychology communicate research findings and theoretical developments in the discipline. The major emphasis of this article is on formal, group instruction rather than individualized instruction, although much of the information will be applicable to both types.

This chapter describes the role of service employees’ motives for emotion regulation in interactions with customers. To date, there has been little research and theoretical work on motives for emotion regulation in service work. The reason for this may lie in the fact that there is an implicit general assumption that employees regulate their emotions in customer interactions because of display rules given by the organization. We argue that service employees have more motives for emotion regulation than adhering to display rules. We propose that three fundamental motive categories which are relevant for general emotion regulation are also relevant in the service work context. Moreover, we argue that the different motive categories are important antecedents for the further emotion regulation process. We propose that depending on the motive category different emotion regulation strategies are used as well as moderating effects of the motives with an impact on the consequences of emotion regulation such as well-being. The chapter concludes by pointing to practical implications.

The purpose of this paper is to identify what strategies and mechanisms might be utilised to achieve an effective level of participation by multi‐national construction enterprises in post‐disaster recovery efforts.

An exploratory qualitative research methodology has been utilised. A total of 28 interviews were conducted. The respondents were from multi‐national construction enterprises, international and national humanitarian agencies, construction industry professional organisations, and national government agencies related to disaster management.

The findings suggest that there is great potential for using the resources of multi‐national construction enterprise resources to fill the professional resource gap in post‐disaster recovery. The best method for achieving this engagement is less clear. Although there are concerns about construction enterprises engaging with a more strategic outlook, there is also recognition that explicit and transparent arrangements would alleviate many of these concerns.

The value of building partnerships with the private sector is slowly being realised, but it remains a niche phenomenon and more research is required. This study provides a better understanding of the nature and extent of the relationship between multi‐national construction enterprises and efforts to reconstruct buildings and infrastructure following a disaster.

IN the October number of THE BRITISH FOOD JOURNAL, while disclaiming any intention of supporting or opposing any political party or any section of politicians, we stated our opinion that the fiscal policy which has been outlined before the country by Mr. CHAMBERLAIN is eminently one which requires to be put to the test of experiment and which cannot be profitably argued about upon theoretical bases. In connection with the allegation that by following the policy of leaving our doors open to those who shut their own doors in our faces, we are able to obtain goods at less expense than would be the case under other conditions, we pointed out that it would be well for the public to consider whether that which is so cheap may not also, to a great extent, be particularly nasty. The desirability of considering the nature and quality of so‐called “ cheap ” foods, supplied to us by various countriies without restriction, does not, as yet, appear to have entered the heads of those who have made matter for political controversy out of what is, in reality, a scientific question. The facts are not sufficiently known, or, in consequence of the proverbial carelessness of our generation, are not clearly appreciated. And yet, as it seems to us, some of those facts are of paramount importance to those who desire to study the subject in a calm and scientific manner and outside the region of political turmoil. What do we get from the various countries whose producers and merchants are free to “dump” their goods in this country without the restrictive influence of duty payments? Great Britain has made it known to all the world that “Rubbish may be Shot Here,” and we venture to say that the fullest advantage has been taken, and is taken, of the permission. From America, France, Germany, Italy, Holland, and Belgium, in fact from every producing country—including now even Russia and Siberia, we get inferior or scientifically‐adulterated articles which are sold to the public “ cheap.” Milk and butter scientifically adulterated, or produced under improper conditions in such a way that their composition becomes the same as physically‐adulterated products, condensed “milk” minus cream, cheese practically devoid of fat, or “ filled ” (as it is called) with margarine, all reach us in enormous quantities from most of our near and dear neighbours. Butter and certain wines and beers, loaded with injurious ‘ preservative” chemicals and the sale of which is prohibited in the country of production, are sent to the easily‐entered British “dumping‐ground” for the delectation of its confiding inhabitants. “Tinned” foods prepared from raw materials of inferior character or of more than questionable origin, are copiously unloaded on our shores to feed our complaisant population,—instead of being consigned to the refuse destructors which should be their proper destination; while, every now and then, when something worse than usual has been supplied, representative specimens of this delectable class of preparation are proved to have caused outbreaks of violent illness—those so‐called ptomaine poisonings which, of late years, have increased in number and in virulence to so distinctly alarming an extent. Flour made from diseased or damaged grain, or itself “ sick ” or damaged, and so “ processed ” as to mask its real condition; flour, again, adulterated with other and inferior meals, are “ goods ” supplied to us in ample amount for the benefit of those whose mainstay is some form of bread or flour‐food. The list might be continued literally ad nauseam.

It is a well known fact that bacteria play a large part in the success or failure of the satisfactory production of dairy products, but the role of yeasts and moulds should not be overlooked. These living organisms, commonly known as fungi, are the next higher form of life in the vegetable world after the bacteria stage. Their form of growth resembles the growth of plants in that they reproduce by budding, and their spores, analogous to the seeds of plants, are the means whereby many species propagate further generations. The yeast cell is much larger than the ordinary bacterium, so that it is possible to study them with the aid of much lower magnifications. When grown on solid media the yeasts give colonies not unlike those of bacteria except that the edges of the colonies are less defined, the colonies themselves project well above the surface of the media, and their surfaces are usually of a rough appearance. A good example of mould growth is that of the ordinary “green mould.”—Yeasts usually prefer to grow on the surface of liquids, and moulds are found to grow most vigourously on solid or semi‐solid media, such as meat, cheese, butter, etc. The growth of bacteria in the media hinders the simultaneous growth of the fungi, so that it is only after the media has become too acid for the growth of bacteria that yeasts and moulds are able to grow. In support of this theory it has been found that fungi will grow on the surface of sterile milk, but ordinary fresh milk containing bacteria is not a suitable media as the fungi cannot compete with the bacteria. It is found, therefore, that only bacteria proliferate in fresh milk. However, when milk has become sour bacterial growth is arrested, and it is then that mould growth becomes perceptible. The fungi tolerate a relatively large amount of acid. Media used for their cultivation is generally standardised to a ph of about 4.5. The optimum temperature for their growth is in the region of 75°–90° F. Some species will grow at 32° F., others even below this temperature. Low temperatures are not lethal to the fungi, so that when infected products are removed from cold storage growth may occur. The temperatures required to kill them and their spores generally falls between 130°–180° F. Most yeasts are killed at temperatures above 120° F., while their spores may have to be exposed to higher temperatures.

Dietary Standards.—The methods used in an endeavour to ascertain the energy requirements of the average man doing moderate work have been discussed in the foregoing pages. At this point, therefore, some of the standards which have been suggested by various authorities may be considered. They are based in some instances entirely on results obtained from either scientific experiments or dietary studies, while in other cases advantage has been taken of a combination of both lines of enquiry. The best‐known standards are as follows:—