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November 26, 1970 Factory — Statutory duty — Admitted breach by employer — Machinery not adequately fenced — Injury to machine operator — Accident caused by accidental error of operator in course of duty — Liability of employer — Whether blame to be attached to workman having regard to employer's breach of duty.

November 10, 1970 Docks — Dock work — Waterside manufacturers carrying on loading and unloading operations from and into ships — Port transport work — Labour scheme equating “port transport work” with “dock work” — “Port transport work” not to include work of “waterside manufacturers” except where work that of “a public wharfinger and/or master lighterman and/or master stevedore” — Whether work carried on within exception — Whether “dock work” — Docks and Harbours Act, 1966 (c.28), s.58(1) — Dock Workers (Regulation of Employment) (Amendment) Order, 1967 (S.I.1967, No. 1252), Sch. 2.

February 15, 1974 Master and servant — Wrongful dismissal — Gardener — Contract providing for six months' service and thereafter terminable annually — Obscene language on one occasion by efficient gardener — Provocation by employer — Whether summary dismissal justified.

October 13, 1970 Redundancy — Redundancy payment — Entitlement — Apprentices — Deeds of apprenticeship making apprenticeships assignable — Apprentices serving three masters during five‐year period — Whether “continuously employed” — Meaning — Redundancy Payments Act, 1965 (c.62), ss.1(1), 8 (1) (2) — Contracts of Employment Act, 1963 (c.49), Sch. 1, para. 10(1).

October 15, 1970 Industrial Training — Industrial training levy — Hotel and catering industry — Statutory Order including in scope of activities “supply… of food and drink to persons for immediate consumption” — Food and drink supplied to intermediary for consumption by other persons — Company supplying prepared meals to airlines — Consumed by passengers at mealtimes — Whether “immediate consumption” — Whether company engaged in “activity” within scope of Order — Whether levy properly imposed — Industrial Training Act, 1964 (c.16), s.4(l) — Industrial Training (Hotel and Catering Board) Order, 1966 (S.1. 1966, No. 1347), Sch. 1, para. 1(a) — Industrial Training Levy (Hotel and Catering) Order, 1968 (S.I. 1968, No. 921), para. 2(1) (h) (i).

October 9, 1970 Master and Servant — Redundancy — Dismissal — Ill health — Union's letter re. redundancy — Whether “notice” of claim — Construction — Redundancy Payments Act, 1965 (c.62),s.21.

June 18, 1969 Damages — Evidence — Fresh Evidence — Appeal on quantum — Assessment — Change of circumstances after judgment — Fresh evidence admitted — Amount increased.

The paper discusses the potential impact of videoconferencing on practices and processes within the construction industry, based on analyses carried out on its use and impact in the healthcare sector – which like construction involves technology‐intensive processes which are dependent upon cross‐professional and cross‐disciplinary relationships and communications, operate within an increasingly regulatory and litigious climate, and involve organizationally fluid, virtual, teams spanning several subindustries. Recently published research evidence from the healthcare sector suggests that whilst videoconferencing and other advanced information and communication technologies (ICTs) have pervasive capabilities, successes in their application may be shortlived and modest in achievement. In use, their actual uptake and application have been found to be fundamentally affected by a range of social and operational issues, such as fears over a new formalization and trackability of previously informal conversations; a rebalancing of power relationships (between professionals using the ICTs as well as between doctor and patient); pressures on social/cultural and procedural alignment between participants; and personal and corporate attitudes to the technologies (including simply disliking the ICT). There is also evidence from the healthcare sector to suggest that ICTs increase the complexity of the delivering healthcare, and that the limitations of the technologies emphasise an existing dependency of communications and processes on tacit knowledge which is not readily formalized for communication via ICTs. However, the paper also notes an increasing pressure on the construction industry to respond to the globalizing potential that ICTs offer for the supply and delivery of knowledge‐based services, and discusses the implications of the issues found in the healthcare sector for the use and potential abuse of ICTs in the construction industry that will have to be successfully addressed in order to avoid ICTs being perceived as threatening and to allow their use to help organizations address the globalising marketplace.

The purpose of this study was to examine the global perceptions of social equity in the fine dining business model as a result of the surprise announcement for the 2024 planned closure of the Michelin three-star restaurant, Noma.

This study used critical discourse analysis to inductively analyze 91 source documents retrieved through a lexical database search. The analysis yielded five overarching themes and six subthemes.

Findings from this study serve as a benchmark in retrospect for capturing a rapidly accelerating global conversation from January to March 2023 around the long-term viability and social sustainability of the fine dining business model.

Against the backdrop of labor challenges in the restaurant industry due to the Covid-19 pandemic and its aftermath, the announced closure of Noma precipitated criticism of the stage (unpaid intern) system and the intense pressures of attaining and maintaining Michelin star status.

Results from the discourse analysis suggest certification for fine dining restaurants, perhaps through the Michelin Guide, for demonstrating a commitment to social sustainability as a qualifier to achieve a Michelin star.

Findings from this research reveal a palpable change in societal tolerance for a more socially sustainable fine dining restaurant business model that advances equitable solutions for its workers while assuring the economic sustainability of restaurants.

This study drew upon a foodscape lens to reveal a juxtaposition between well-executed environmentally sustainable initiatives in the fine dining business model and the threats to the social sustainability among its workers.