University Botswana Journals
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Contextualising the Management Function: Conflict, Control, Performance and Resistance in the Workplace
Full text link In this conceptual paper, we examine classical management theory, with focus on the management function and practice. Invariably, most literature of management theory, presents it as rational: pursuance of a common goal, consensus driven, conflict free and apolitical. Yet, in reality, however, the role of management has always been contested, controversial if not problematic. This paper critiques the way management has been and is being conceptualised today, we do this with a view to contributing to the long standing epistemological debate, which nevertheless, is still lacking in African management schools. A realist philosophical analysis is used to illustrate the political role of management practice in the capitalist production system, especially in the control of the labour process. From a Marxist approach of dialectics, we argue that the management function is inherently conflictual by nature because it has to harmonise the contradictions of the political structure from economic ownership and relations of production at shop floor level. Hence the need for management control of labour is an imperative for labour productivity, organizational performance and ultimately profitability. Key words: contextualising management; performance, resistance in the workplace; management control.
The Recent Economic Reforms in Botswana - An Assessment
No full textThis paper critically evaluates the economic reforms that have been adopted in Botswana since 2008. The year 2008 is significant for two (2) main reasons; it was the year when: (i) a new president, Lt. General Seretse Khama Ian Khama, was inaugurated, and (ii) a global financial economic recession was declared. Our analysis reveals that most of the recently introduced economic policies were uncoordinated and lacked the intensity to bolster economic activity and mitigate the economic slowdown. Furthermore, the policies give mixed signals as to their intended outcome. For instance, one would have expected that the money raised from the alcohol levy would be used to support anti-alcohol campaigns and rehabilitate abusers rather than be diverted to other projects. Keywords: economic reforms, tax reforms, recession, economic policies, uncoordinated, economic slowdown
Information and Communication Technologies (ICTs) Enabled Trade Facilitation in Botswana
Full text linkThis paper explores the use of Information and Communication Technologies (ICTs) in the facilitation of trade in Botswana. Its aim is to improve the understanding of the role ICTs can play in enhancing trade through better trade facilitation. Trade facilitation is considered as the simplification and harmonization of international trade procedures. The main findings of this study are that Botswana is still in the early stages in the use of ICTs in trade. Several factors were found to be responsible for this, including low internet and very low broadband penetration, high computer prices, the high cost of services, and low IT literacy in the country. Respondents in the study perceive ICT applications for trade and border management in Botswana to be a novelty as it is still at its infancy stage. Greater advocacy, awareness and facilitation for ICT use and adoption are recommended. Keywords: trade facilitation, ICTs, simplification, harmonisation, international trade procedures, internet.
Beefing up the agricultural industry with science
Full text linkThis is my second editorial as the Scientific Editor of BOJAAS. When I was first nominated for this position, I was not enthusiastic in taking it up. I still wanted to push my research ideas and BOJAAS would take much of my time. Yes, it has. I have piles of data waiting to be analysed and papers to be written. However, due to my fervor for science, I felt I would be doing a good service to Botswana science and in particular the agriculture industry. My main goal was not only to improve the quality of articles published in BOJAAS but also to give space and opportunity to work which would otherwise not be accepted in the so-called reputable and international journals. This did not mean compromising on quality, but rather walking an extra mile in helping the up and coming authors in improving their papers before they could publish them in BOJAAS
Analysis of fruit yield and its components in determinate tomato (Lycopersicon lycopersci) using correlation and path coefficient
Full text linkA field experiment was carried out using six determinate tomatoes at Sebele Agricultural Research Station, during 2010/11 season. The objectives of the experiment were to; (1) determine the correlation among the components that explain variation in tomato yield, (2) determine the direct and indirect effects of the morpho-physiological traits on tomato yield. Data collected were fruit yield, marketable fruit number, single fruit weight, number of trusses per plant, number of fruits per truss, fruit weight per truss, plant height, total soluble solids, fruit dry matter, days to 50% flowering, fruit number per plant, fruit weight per plant and flower number per truss. Yield of Sixpack (control) was 62.4t/ha significantly (P `0.05) at (r = 0.30
Effects of substituting rice flour for wheat flour as fillers at varying levels in beef sausage production
No full textWheat flour, which is an ingredient in sausage production, was substituted with rice flour in beef sausage. Five batches of beef sausage were prepared in which wheat flour was substituted with rice flour as follows: control (batch 1; 0% rice); batch 2 (25% rice); batch 3 (50% rice); batch 4 (75% rice); batch 5 (100% rice). Cooking and refrigerated weight losses, nutrient composition and some sensory characteristics of the sausages were determined. Data were subjected to one – way analysis of variance in a completely randomized design. Percentage cooking weight loss was lowest in batch 5 (1%) and highest in batch 1 (2%). Percentage refrigeration weight loss was highest in control (5.76%) and lowest in batch 4 (3.20%). All parameters of sensory evaluation were significantly (P < 0.05) different between batches except for saltiness and overall flavour. Batch 4 was most preferred for colour, being ‘liked moderately’ while other batches were ‘liked slightly’. Tenderness decreased as the level of rice inclusion increased. Batch 4 had the highest score for overall acceptability, being ‘liked slightly’, compared with the control that had the lowest score at ‘intermediate’, meaning that the panellists were indifferent about its acceptability. Proximate composition of the sausages showed that batch 5 had the highest crude protein, ash and ether extract of 12.42, 4.20 and 2.40 %, respectively. Therefore, beef sausages can be produced using rice flour at both 75% rice and 100% inclusion levels as this favours the product’s resistance to diffusion thus favouring its storage stability