Identifying management practices that drive production-line workers’ engagement through qualitative analysis

Abstract Legitimizing a practice is a challenging task because it has to be constantly made understandable and meaningful to prospective users. Garnering such legitimacy is critical for successful practice diffusion and potential institutionalization. The process of theorization—rendering of ideas into understandable and compelling formats—is considered central to legitimacy construction. However, we still have a limited understanding of the specific mechanisms through which theorization happens. In this article, we address this issue by examining the microprocesses through which the practice of Design Thinking (DT) was theorized by its proponents in the field of business management. We undertook qualitative analysis, using grounded theory, of archival data. Our analysis revealed three key microprocesses: appropriation (presenting DT as a solution to abstract field-level problems), assimilation (integrating DT with current vocabularies and legacy practices within user organizations), and adaptation (redefining DT in order to resolve contradictions with legacy practices within organizations). This study makes two contributions. First, to the literature on theorization by explicating key microprocesses underlying theorization and providing a nuanced understanding of how legitimacy and theorization may be linked. Second, to the literature on management knowledge production, by showing how management practices and concepts may be contextualized and interlinked.

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INTOXICAÇÃO POR TRIBROMOFENOL. RELATO DE CASO

Visão Acadêmica ◽

10.5380/acd.v2i2.492 ◽

2001 ◽

Vol 2 (2) ◽

Author(s):

P. M. K. C. GABRIEL ◽

J. ESCORSIN ◽

M. LOPES ◽

M. M. GABRIEL

Keyword(s):

Mass Spectrometry ◽

Gas Chromatography ◽

Case Report ◽

Qualitative Analysis ◽

Production Line ◽

Manufacturing Plant ◽

Occupationally Exposed ◽

Acute Headache ◽

Positive Results

A. M. 24 anos, casado, trabalhava como auxiliar de produção em uma indústria de manufatura e beneficiamento de madeira, utilizando produtos a base de tribromofenol. Durante sua última jornada de trabalho sentiu-se mal e foi encaminhado ao Pronto Socorro Municipal. Segundo a ficha hospitalar, o paciente apresentava-se consciente, agitado, com mal estar geral, tontura e fortes dores de cabeça, vindo a falecer horas depois. Conforme informações, ele queixou-se de dores de cabeça durante a semana que antecedeu o fato. Em conseqüência da exposição ocupacional suspeitou-se de uma intoxicação por tribromofenol. A pesquisa do tribromofenol foi realizada em fragmentos de tecido de exumação, e a metodologia utilizada foi cromatografia gasosa e cromatografia gasosa acoplada ao espectrômetro de massa; os resultados obtidos foram positivos, confirmando a suspeita de intoxicação. TRIBROMOPHENOL INTOXICATION. CASE REPORT Abstract A. M. 24 years old, worked on the production line of a timber manufacturing plant, where a tribromophenol based wood preserving product was used. During his last work day at the plant , he felt ill was taken to the Pronto Socorro Municipal. According to hismedical report, he was conscious, but agitated, with general indisposition, dizziness and acute headache. He died some time later that same day. He frequently complained about having headaches during the week preceding his death and as he was occupationally exposed to tribromophenol, the intoxication by this substance was suspected. Gas chromatography and mass spectrometry qualitative analysis for the detection of tribromophenol were carried out in exhumed tissues and their positive results confirmed the suspected intoxication by that substance.

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Initially unrecognized distribution of a commercially cooked meat product contaminated over several months with Salmonella serotype Infantis

Epidemiology and Infection ◽

10.1017/s0950268800004829 ◽

2000 ◽

Vol 125 (3) ◽

pp. 491-498 ◽

Cited By ~ 3

Author(s):

K. S. KOHL ◽

T. A. FARLEY

Keyword(s):

Production Line ◽

Management Practices ◽

Hazard Analysis ◽

Control Point ◽

Meat Product ◽

Meat Products ◽

Grocery Store ◽

Processed Meat ◽

Critical Control Point ◽

Cooked Meat

An outbreak of salmonellosis occurred among 63 wedding participants. The outbreak was investigated through cohort, laboratory, and environmental studies. Consumption of rice-dressing made from a commercially cooked, meat-based, rice-dressing mix was strongly associated with illness. Nineteen patient isolates, six company/grocery store isolates cultured from the rice-dressing mix, and one environmental isolate from a pump in the production line were of an identical outbreak strain of Salmonella Infantis characterized by pulsed-field gel electrophoresis. In the production line, cooked rice-dressing mix tested negative for S. Infantis before and positive after contact with the contaminated pump. The dressing-mix had an estimated 200 colony-forming units of salmonella per gram of product, and > 180 000 pounds were distributed in 9 states for [ges ] 2 months before contamination was recognized. Food manufacturers should be required to use systematic, hazard analysis critical control point risk management practices for all processed meat products, validated by periodic microbiologic monitoring of the end product.

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Public Drinking and Violence: Not Just an Alcohol Problem

Journal of Drug Issues ◽

10.1177/002204269202200315 ◽

1992 ◽

Vol 22 (3) ◽

pp. 679-697 ◽

Cited By ~ 110

Author(s):

Ross Homel ◽

Steve Tomsen ◽

Jennifer Thommeny

Keyword(s):

High Risk ◽

Qualitative Analysis ◽

Management Practices ◽

Physical Violence ◽

Alcohol Problem ◽

Low Risk ◽

Situational Factors ◽

Complex Interactions ◽

Licensed Premises ◽

Poor Management

Three hundred hours of unstructured observation by pairs of observers in twenty-three licensed premises in Sydney allowed the identification through qualitative analysis of situational factors and management practices that increase the risk of physical violence. Four high-risk and two low-risk premises were particularly contrasted, as were violent and non-violent occasions in the same venues. Violence was concentrated in' specific places at specific times. It was related to complex interactions between aspects of patron mix, levels of comfort, boredom, and intoxication, and the behaviour of bouncers. Violence is perpetuated by poor management, lax police surveillance, and inappropriate bureaucratic controls and legislation. The authors conclude that regularly violent venues should have their licenses cancelled, and police should enforce laws regulating bouncers. Promotions which cause mass intoxication should be banned, but responsible serving practices on their own may not greatly influence levels of violence.

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