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This chapter discusses the application of fuzzy cognitive map (FCM) modelling to construction management (CM) challenges and problems. It focuses on the critical issue of managing the complexity and uncertainty inherent in CM by providing a new intelligent layer that enhances classical approaches to construction modelling and management. It investigates how the myriad types of internal and external factors affecting the feasibility and performance of construction projects can be modelled using a fuzzy hybrid method that explores the complex relationships among many contributing factors and assesses and evaluates their impacts on past and future projects. This chapter proposes a hybrid modelling approach in the traditional context of cost, schedule and risk management and describes how augmenting and enhancing existing state-of-the-art tools and processes in CM can assist construction managers. This chapter provides a background on the theory of FCMs, presents foundational and current research, and explains how to apply this approach in the CM domain. This chapter also provides a detailed description of how to develop, modify and employ interactive models to specific CM challenges and problems. It includes a customisable, interactive base model and demonstrates how the model has been applied to specific CM events and issues. Examples are presented that highlight the interplay between project-specific goals and characteristics and the way these impact the interrelated and often opposing triad of cost, schedule and risk. The presented examples and practical applications make this state-of-the-art approach useful to both academic and industry practitioners.

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.

Investigates the possible social causes of unemployment; focuses on how competition among employers can increase and perpetuate already high levels of unemployment. Starts from the premise that, despite divergent attitudes, most industrialized nations make some collective provision for the unemployed, with firms ultimately bearing the costs. Describes how, although a firm may reduce its labour force to save money, it is ultimately, albeit collectively, paying the costs of unemployment via taxes to the State ‐ the main effect is to redistribute the costs to other organizations; depicts a resulting downward spiral in the economy. Looks at the relationships between increased productivity and the costs to society. Concludes that competitive unemployment is a reality and suggests possible solutions.

Chocolate and cocoa are made from the “beans” or seeds of several small trees, natives of tropical America, of which Theobroma cacao (L.) is by far the most important. Cocoa beans were highly esteemed by the aborigines, especially the Aztecs of Mexico and Peru, who prepared from them beverages and foods. They were brought to the notice of Europeans by Cortez and other explorers, but were not extensively imported into Europe until the seventeenth century, about the time tea and coffee were introduced from the East. At present the world's supply comes chiefly from Venezuela, Guiana, Ecuador, Brazil, Trinidad, Cuba, Mexico, and other regions bordering on the Gulf of Mexico, being gathered in these regions from trees both wild and cultivated; and also to some extent from Java, Ceylon, Africa, and other parts of the Old World, where the tree has been successfully cultivated.

During the past twenty‐five years the importance of chemistry as applied to the practical affairs of everyday life has increased. In every Secondary School of repute, chemistry now forms an important part of the teaching. A large number of Technical Schools have been founded and at least partly endowed or assisted out of the Public Funds. Numerous Societies have been formed with the object of furnishing means and opportunities for discussing chemistry in its relations to arts and manufactures. Such facts are, in themselves, sufficient proof of the economic value of the science. Inducements are held out to the student to avail himself of the means offered on every side to adopt applied chemistry as a calling. We find teachers of chemistry asserting the claims of chemistry as the one science on which modern industry depends for its development. There is no industry, from biscuit manufacture to sulphuric acid manufacture, that does not find its chances of success certainly increased by employing scientific chemists to control the details of manufacture and its ultimate failure assured by its declining to avail itself of the resources of chemistry.

On the twenty‐sixth of August, at the early age of fifty‐nine, WILLIAM HENRY CORFIELD passed away.

The President of the Board of Agriculture has introduced in the House of Commons his long‐promised Bill for preventing the sale of butter containing large amounts of water, and the proposed measure appears to have been received with general approval on both sides of the House.

Total Quality Management (TQM), this framework proposes, can be achieved only when the organization develops the ability to cater to customers' needs, monitor the internal and external environments on an ongoing basis to obtain and disseminate information needed by empowered group decision makers, establish and maintain an atmosphere where there is strong vertical and horizontal communication, collaboration, and cooperation among individuals in internal units, as well as among individuals in external units, develop and maintain a bond and a “sense of ownership” among employees; and develop and maintain ongoing training programs.

The Standing Committee of the House of Commons on Trade, presided over by LORD E. FITZMAURICE, met again on July 16th and proceeded with the Sale of Adulterated Butter Bill.