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Managing Local Services
The Labour Government has introduced legislation to place a new duty of Best Value on local authorities, and abolish compulsory competitive tendering. This work identifies the differences between the two systems and evaluates the development of the new regime, using case studies.
Department for Environment, Food and Rural Affairs
Biodegradable materials in landfill sites, such as food, vegetation and paper, generate methane and other emissions to the soil and water which can be harmful to health. The European Union introduced a Directive in 1999 which set maximum allowances for the tonnage of biodegradable municipal waste that each Member State could send to landfill from 2006 onwards. Waste collection and disposal is a key responsibility of the 388 local authorities in England, and the Department for Environment Food and Rural Affairs (DEFRA) has to work closely with them to enable the United Kingdom to comply with this Directive. Non-compliance could result in a fine of up to £180 million a year. The UK's historic...
Responsibility and Public Services
In this important book, Richard Davis looks at the issue of ‘responsibility’ in public services – on both the government’s part and that of the users. While government wrestles with how to cut the cost of services, Davis shows that government can provide responsible, sustainable and effective services significantly more cheaply by focusing on what is of ‘value’ to individuals and communities.
Is There a Future for Regional Government?
Is there a future for regional Government? : Session 2005-06, Vol. 2: Written Evidence
Energy Policy and Land-Use Planning
This book fills a gap in the available literature on energy policy by dealing with the relationship between energy and land-use planning. It considers, in a systematic way, energy developments in national, regional and local planning policy contexts, concentrating particularly on energy supply issues in Europe.
Food Safety in the Hospitality Industry
Food Safety in the Hospitality Industry is a user-friendly guide to current food safety and hygiene legislation and is vital reading for all those involved in food handling and preparation. Using frequent practical examples, the text outlines and explains what you need to know about the following areas: · The key legislation and legal background in easy-to-follow terms - includes a comparison of the UK and European Union. · Safe food handling in practice - an easy reference source for all areas of a catering operation, including food service and labelling, storage and temperature controls and health and safety. · The application of food safety policies in business - practical guidance on food hazard analysis, including planning, implementation, control and measurement. Ideal reading for the core food safety component of hospitality management and catering degrees, the text is also a useful reference for industry practitioners who need to be up to speed on the legal requirements and best practice for maintaining safety and hygiene in the workplace.
