Evaluation of a large group method in an educational Institution : the World café versus Large Group facilitation.

This article reports on the use of a large group method, theWorld Café, compared to large group facilitation in an educational institutional setting in Oman. Change is central to many educational institutions as they aspire to ensure quality procedures and processes are implemented and maintained. One of the difficulties of introducing change within this context is the number of stakeholders involved, as well as the inherent hierarchical nature of these settings. Large group methods (LGM) are one such intervention for change that seeks to involve a maximum number of stakeholders and minimise hierarchies, while at the same time encouraging participation and creating engagement. To evaluate LGM within this setting, the study compared two different workshop techniques: one workshop was run using the LGM theWorld Café, while the other was conducted using large group facilitation (LGF). Results indicated that theWorld Café was superior to LGF in terms of increases in participant knowledge and understanding. Participants who took part in the LGM were also significantly more likely to indicate that the technique was beneficial to their learning, compared to those who took part in the LGF. Qualitative data in the form of comments also provide support for LGM. Further research is needed to assess the applicability of the findings in educational settings in other countries. Moreover, more stringent research is required to assess over time, changes in behaviours occurring following LGM, to provide further evidence as to their value in facilitating change in institutional settings.

The analysis of café espresso using two-dimensional reversed phase–reversed phase high performance liquid chromatography with UV-absorbance and chemiluminescence detection

In this study, an activity based screening technique combining two-dimensional liquid chromatography (2DHPLC) with UV-absorbance and chemiluminescence detection was applied to study “Ristretto”, "Decaffeinatto” and “Volluto” espresso coffees. This technique, which coupled the separation power of 2DHPLC with the sensitivity and selectivity of the chemiluminescence detection, offers great potential for screening complex samples for antioxidant compounds. Detailed information regarding the complexity of the sample, and the variation between these three coffees could be obtained using this multidimensional-hyphenated method of analysis.