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- Czarniawska, Barbara, 1948, et al.
(författare)
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Organisering kring hot och risk
- 2007
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Bok (övrigt vetenskapligt/konstnärligt)abstract
- Hur hanteras blödarfeberviruset Marburg, hur förbereder man sig för ett eventuellt utbrott av fågelinfluensan, hur kalkylerar man hälsorisker i Europa och Sverige och hur hanterar man risk i samband med äventyrsturism? Vad har stormen Gudrun lärt oss om att hantera akuta situationer och hur skapar katastrofer som Tjörnbron handlingsföreträde i form av särskilda förutsättningar för organisering? Detta är några exempel på studier inkluderade i Organisering kring hot och risk. Boken tittar även närmare på hur man hanterar effekter av datorkriser, hur konst och vad betraktaren bedömer som hot kan bidra till skapande av handlingsnät samt hur tv-serien Kommissionen belyser det svenska beredningsarbetet. Författarna visar att karaktären av organisering kring hot och risk är beroende av tidpunkten: innan, under eller efter en katastrof eller en hotfull händelse. Beredningsarbetet består av resursmobilisering, att skissa planer, att bygga upp strukturer samt bygga eller mobilisera nätverk. När katastrofen väl inträffar visar det sig dock att även de bästa planer inte alltid fungerar som man vill och responsen på de faktiska händelserna består av improvisation samt av att bygga handlingskedjor och handlingsnät. Det finns inget recept på hur man skall organisera kring hot och risk men boken har identifierat ett återkommande problem: varje misslyckande verkar leda till slutsatsen att det behövs mer av planer och strukturer. Författarna hävdar motsatsen. Bokens budskap är att istället för att skapa oändliga planer och strukturer skall man öva lämpliga skickligheter och improvisationsförmåga. Boken vänder sig till studerande inom organisationsteori respektive riskhantering på universitet och högskola samt yrkesverksamma inom krisberedskap och riskhantering.
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| 3. |
- Eriksson-Zetterquist, Ulla, 1967, et al.
(författare)
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When the good times are over: Professionals meet new technology
- 2009
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Ingår i: Human Relations. - : SAGE Publications. - 0018-7267 .- 1741-282X. ; 62:8, s. 1145-1170
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Tidskriftsartikel (refereegranskat)abstract
- Information and communication technologies play a key role in contemporary organizations. Supported by a longitudinal study of changes in purchasing practices, owing to the implementation of an e-business system at a large, global corporation, this article shows the interplay between the technology and the role of the users. We argue that the introduction of the e-business system increased the hierarchy and bureaucracy but also that the purchasers' professional identities and established work procedures were threatened by the technology being used. The results indicate how a technological artifact is by no means detached from the broader reformulating of managerial procedures and practices, instead reflecting and embodying some of the managerial virtues of predictability and hierarchy. Since technology is playing an increasingly key role in most industries and domains, it is also suggested that the intersection between technology and professions be examined in more detail.
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| 7. |
- Lindberg, Ulla, 1969-, et al.
(författare)
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Are supermarkets keeping refrigerated food, customers and personnel cold?
- 2009
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Ingår i: 9th International Conference and Exhibition - Healthy Buildings 2009, HB 2009.
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Konferensbidrag (refereegranskat)abstract
- Is the purpose of supermarket refrigeration to keep food or people cold? The answer is obvious but current technology for vertical display cabinets results in a cold ambience and poor thermal comfort. This is well-known and has been investigated by practical measurement as well as by simulation. It is, however, not so well-known how customers and staff actually perceive this environment. In this paper, we provide results from objective (physical) and subjective (questionnaire) data collected in front of open vertical cabinets in supermarkets. The findings show that the air temperature is low (down to 7.6 °C), vertical temperature gradients high (up to 9.1 °C) and floor temperatures low. Gradients are higher and the perceived environment less favourable in summer than in winter.
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| 8. |
- Lindberg, Ulla, 1969
(författare)
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Indoor Thermal Environment in Supermarkets. A study of measured and perceived comfort parameters.
- 2009
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Licentiatavhandling (övrigt vetenskapligt/konstnärligt)abstract
- In the supermarket environment three different groups must be considered: food (food quality), personnel (working conditions) and customers. Customers are of particular interest since they make up the commercial basis for the supermarket. Currently, however, there are no recommendations on the indoor environment for this category. To start a discussion on this topic and to provide a tentative recommendation, this thesis presents a state-of-the-art overview related to different systems and their operation in supermarkets as well as theories for the thermal balance of humans, display cabinets and refrigerated food.Few studies compare the perceived indoor thermal environment in supermarkets based on questionnaires with simultaneous measurements of the thermal environment. In this thesis the findings of such investigations in the cold environment of chilled food display cabinets are discussed. The basic hypothesis is that objective measures can be used in order to estimate the perceived thermal environment sufficiently well, with the following assumptions and limitations:•the comfort equation in ISO 7730 can be used to estimate the perceived thermal comfort (Predicted Mean Vote, PMV), in a supermarket. •the comfort equation can be used outside its verified range in terms of thermal gradients and residence time sufficiently well to prescribe suitable thermal environments for customers and personnel in supermarkets. •the mean temperature at the point of residence is more important for the perceived comfort than the temperature gradient between ankle and head.•questionnaires can be used to evaluate thermal comfort for customers and personnel in a supermarket environment.This work shows that it is possible to use objective measurements in order to estimate the perceived thermal environment in supermarkets, with some limitations. Perceived and predicted PMV have shown systematic interdependence. In summer, however, differences between the measures tend to be larger. For customers, the perceived PMV is lower during the summer. The perception, however, is not as low as the predicted PMV would indicate. One reason is probably that in summer customers are wearing light clothes, light indoor shoes and are more exposed to the cold environment than the case would be in winter. However, customers do not stay very long in this environment and it is not necessary to account for a long exposure time in the cold environment. As a result of this work the thesis proposes some guiding principles for an appropriate thermal environment in chilled food aisles and discusses some ideas for future work.
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| 9. |
- Lindberg, Ulla, 1969
(författare)
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Jorden runt mot doktorstiteln
- 2006
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Ingår i: Energi&Miljö. ; 76:5, s. 19-
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Tidskriftsartikel (övrigt vetenskapligt/konstnärligt)
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