To What Extent Can Community-based Playgroup Programmes Targeting Low-income Children Improve Learning Outcomes Prior to Entering the Reception Year in South Africa? A Quasi-experimental Field Study

Author(s):  
Andrew Dawes ◽  
Linda Biersteker ◽  
Matthew Snelling ◽  
Jessica Horler ◽  
Elizabeth Girdwood
2019 ◽  
Vol 40 (2) ◽  
pp. 259-273 ◽  
Author(s):  
Morris Mendelson ◽  
Jasmine Alam ◽  
Chris Cunningham ◽  
Adam Totton ◽  
Carrie Smith

PurposeTransformational leadership has been shown to have a positive impact on a host of employee level and organizational performance indicators. However, little research has sought to understand some of the antecedents of this style of leadership. The purpose of this paper is to examine the link between having a post-secondary education and perceptions of transformational leadership.Design/methodology/approachData were collected from two surveys issued in a mid-sized energy company located on the eastern seaboard of North America. One-way ANOVA comparing employees’ perceptions of transformational leadership exhibited by their supervisors that either did or did not have a post-graduate degree demonstrated a strong, positive relationship between the attainment of a Master’s degree and perceived levels of transformational leadership qualities.FindingsThe findings of this quasi-experimental field study demonstrated a strong, positive relationship between the attainment of a Master’s degree and perceived levels of transformational leadership qualities.Originality/valueThis study is the first of its kind to demonstrate that more educated managers are generally perceived to be more transformational in their leadership style.


2021 ◽  
Author(s):  
Sara Dolnicar ◽  
Emil Juvan ◽  
Bettina Grün

Twenty percent of all global greenhouse emissions are food-related. Tourism and hospitality contribute significantly, with food accounting for nearly half of the waste these sectors produce. One type of food waste – plate waste – could easily be avoided. Plate waste is the food people leave behind uneaten on their plates. It does not increase the enjoyment of the meal, yet costs the hotel money, and harms the environment. We develop and test – in a quasi-experimental field study – a game-based intervention that reduces plate waste by 34 percent, and is available for immediate adoption by hotels globally. Our study contributes to theory by demonstrating the power of increasing pleasure in pleasure-seeking contexts when aiming to change environmentally significant tourist behaviour. Our findings also challenge established behavioural theories, which postulate that people’s beliefs are the key drivers of pro-environmental behaviour.


The Lancet ◽  
2016 ◽  
Vol 388 ◽  
pp. S4
Author(s):  
Rich Masters ◽  
Catherine Capio ◽  
Thomson Wong ◽  
Jamie Poolton ◽  
Liis Uiga

2016 ◽  
Vol 2016 (1) ◽  
pp. 14794
Author(s):  
Seidali Kurtmollaiev ◽  
Annita Fjuk ◽  
Knut Kvale ◽  
Per Egil Pedersen

2003 ◽  
Vol 56 (1) ◽  
pp. 23-44 ◽  
Author(s):  
JAMES W. SMITHER ◽  
MANUEL LONDON ◽  
RAYMOND FLAUTT ◽  
YVETTE VARGAS ◽  
IVY KUCINE

Sign in / Sign up

Export Citation Format

Share Document