Understanding unskilled work as a condition for participation in adult education and training

This article discusses how to comprehend why people working in unskilled jobs are less likely than other groups to position themselves as educable subjects and engage in adult education and training. The article outlines how different research traditions examining recruitment to and participation in adult education and training reveal and explain distinctive participation patterns. These traditions are critically reviewed to identify how they provide specific understandings as well as certain blind spots. The review reveals a striking absence of research into unskilled work and thus a tendency to overlook how engagement in particular kinds of work condition people’s perception of adult education and training. It is finally argued that future research must pay closer attention to people’s specific work-life and examine how engagement in specific historical, social and material (changing) work practices condition their perception of adult education and training. (DIPF/Orig.

Возникновение и развитие еврейской прессы Крыма

В статье выделяются основные этапы процесса возникновения и развития еврейской прессы Крыма, вводится в научный оборот ряд еврейских изданий.У статті виділяються основні етапи процесу виникнення і розвитку єврейської преси Криму, вводиться в науковий обіг ряд єврейських видань.The article researches the Jewish Crimean mass-media

Влияние семантики локализованности на текстовую внешнетемпоральную транспозицию

Языковая временная семантика в лингвистических исследованиях последних лет рассматривается как широкая сфера языковых/речевых отношений различных категорий (грамматических, функционально- семантических, текстовых), т.е. как область пересечения, иногда концентрации аспектуального, собственно темпорального, таксисного и другого аналогичного содержания, где центральное место принадлежит глагольной единице, потенциальные функциональные возможности которой и определяют указанные грамматические отношения

Foodservice in hospital: development of a theoretical model for patient experience and satisfaction using one hospital in the UK National Health Service as a case study

Hospital foodservice does not operate in isolation but requires the cooperation and integration of several disciplines to provide the ultimate patient experience. The objective of this research was to explore the antecedents to patient satisfaction and experience, including the service element. Accordingly, focus groups were conducted with doctors (n = 4), nurses (n = 5), ward hostesses (n = 3) and patients together with their visitors (n = 10), while open-ended interviews were conducted with the foodservice manager, facilities manager, chief dietitian, orthopaedic ward dietitian and chief pharmacist. Themes centred on ‘patients’, ‘foodservice’ and ‘mealtimes’, and results show that food qualities, particularly temperature and texture, are important factors impinging on patient satisfaction, and the trolley system of delivery is an acceptable style of service. Service predisposition demonstrates little relevance to patient satisfaction towards overall meal enjoyment. A theoretical model has been developed that identifies hospital foodservice in a cyclic relationship with the community primary healthcare team