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It would be wrong to imagine that the Japanese modern industrial structure is primarily made up of internationally known groups such as Mitsubishi, Toyota and Sony. The practical position is somewhat different. Certainly the large internationally known groups are quite fundamental to the modern, highly industrialised, infrastructure, particularly as these groups are export orientated. However, in terms of employment, if a boundary is taken of enterprises employing 1 000 employees or more, these major groups only accounted in 1975 for some 24 per cent of the employed working population.

The purpose of this paper is both to verify whether we have effectively shifted from a “gastronomic” model to a nutritional model and to suggest a new emerging model. Between the gastronomic model, where abundance and the diversity of food are key factors and pillars of the XIXth and XXth century, and the so‐called “nutritional” model, it would appear that the alternative today, in France at least, is leaning towards a model we shall qualify here as “sensible”. The “sensible” model would therefore have the following characteristics: A respect for established traditions (regional and sophisticated recipes) incorporating international fashions and trends, or those that are oriented towards health foods and natural foods (e.g. organic products, sushi, Tex‐Mex), and where sharing and leisure combine with pleasure to provide the key incentives. The catering business of tomorrow, whether institutional or commercial, must integrate these key trends. This model allows reconciliation of moments shared together and pleasure through food, of the place, of the change of scenery, and of consumer health, through a safety guarantee specifying the origin of the food, and an extension of personalized organic and natural products.

We publish elsewhere a report of the judgment delivered by Mr. LOVELAND‐LOVELAND, K.C., Chairman of the County of London Sessions, in the case of the Kensington Borough Council versus Bugg. The termination of this case has been called a “compromise” by some of the trade journals, and it is well to point out that it was nothing of the kind. When a conviction is confirmed in a higher court, and when proceedings are stayed upon an undertaking being given by the defendants that they will do what they were proceeded against for not doing, the description of such circumstances by the term “compromise” is ridiculous—particularly when a judgment is accompanied by remarks so decisive and uncompromising as those which were made by the learned Chairman in reference to this case. The suggestion that the case should bo brought to a conclusion in the manner indicated came from the Bench, who were evidently perfectly satisfied as to the meaning which attaches to the word “Cornflour,” and the course suggested was obviously intended merely to save the time of the Court; while the fact that the defendants submitted to the terms imposed without oven attempting to bring forward such evidence as they might have been able to get to support their position, is in itself amply sufficient to show that their advisers had appreciated the weakness of their case. There has been the usual outery in the trade journals about the sufferings of the innocent tradesman, and about “interference with the liberties of manufacturers.” In the whole history of the administration of the Food Acts in this country there are hardly any instances of prosecutions for the sale of an article under a name which is properly applicable to another, in which such outcries have not been raised. Such outcries may, however, be taken as blessings in disguise, since they mainly serve to emphasise the facts and to educate the public. The term “Cornflour” is well known to have originated from the expression “Indian Corn Flour,” and it unquestionably has a specific meaning which is not applicable to either of the two words of which the term is made up. Originally, perhaps, the term “Indian Corn Flour” may have meant the actual meal of Indian Corn or Maize, but, by the usage of more than forty years the term “ Cornflour” means the prepared starch of Maize. No doubt it has been honestly thought by some that in view of this fact any starch might bo described as “Cornflour,” but such a position is quite untenable There is no argument which can bo adduced in support of the contention that rice starch may bo described as Cornflour, which cannot also be brought forward in support of a statement that any starch whatever may be sold as Cornflour. The absurdity of this position is so obvious that it is needless to discuss it. The starches obtained from different sources are different in physical characters, in structure, and in other respects. For these reasons they are differently acted upon by the digestive juices. Moreover different starch preparations exhibit differences which are due to the presence of minute amounts of special flavouring substances derived from the raw material; and these differences it is most important to consider since they often give to an article certain characters which are required by the purchaser. A number of instances in point could be brought forward. It is no more permissible to substitute rice starch for maize starch than it is to substitute potato starch for arrowroot starch, and, for reasons which are perfectly well known and always acted upon in the medical profession, a medical man who orders a patient to be fed on a particular starch food, such as cornflour, would strongly and rightly object—particularly in certain cases —to the substitution of another starch preparation for that which he had ordered. The matter has been settled in such a way and with so strong an expression of opinion on the part of the tribunal which dealt with it, that we think it unnecessary to discuss it further.

How do entrepreneurs in the public sector effect major policy changes? Are the same entrepreneurs likely to be involved from the idea initiation stage through design, adoption, implementation and institutionalnation, or are there different prominent entrepreneurs in each of the policy stages? What does the pattern of entrepreneurial participation mean for the success of the policy? Utilizing a case study of Performance-Based Program Budgeting (PB2 ) in the State of Florida, this paper employs the observations of key Florida policymakers and advocates to describe the strategic and purposive actions of public entrepreneurs in the four stages of the PB2 budget reform policy process. The work supports current research that major policy changes, such as the adoption of PB2 in Florida, require purposive and strategic actions from public entrepreneurs for their fruition. The paper also contributes to the growing implementation and budgeting literature that describes and assesses performance-based budgeting in the states, and provides observations on necessary conditions for institutionalizing PB2 in Florida.

Offers a fresh outlook for managing the delicate interaction between the customer and the contact employee in the service environment. Emphasizes that the quality of the customer‐employee interfacehas a great effect on customers′ perceptions of the quality and value of the service, as well as on their satisfaction. Suggests a model of how companies can improve this interface by treating employees ascustomers and customers as employees, thus developing lower cost and higher quality services and also higher levels of satisfaction on the part of both customers and employees. Recommends various steps for management to take.

The authors apply Alan P. Fiske's relational models framework to customers' engagement with service firms – specifically, they propose that customers who hold different relational models for the service firm are likely to engage with the firm in dissimilar ways, thus generating different types of customer engagement value for the firm. Fiske's relational models framework is eminently suitable for studying customer-service firm engagement because it is widely adopted in the social sciences as a rigorously developed framework for conceptualizing social interactions.

The article bridges Fiske's relational models framework and Kumar et al.'s customer engagement value framework, and conceptually demonstrates that customers employing different relational models for the service firm are likely to generate different types of customer engagement value for the firm.

The article demonstrates conceptually that customers' relational models, schemata, and scripts influence how consumers engage with the firm and the type of customer engagement value accruing to the firm.

This research has implications for service firms' relationship strategies. First, service marketers can determine the desired customer engagement value(s) and then craft their customer relationship strategy so that it maximizes those engagement value(s). The article suggests relationship strategies that service firms may implement for encouraging customers to adopt different relational models.

No research has bridged relational models theories and customer engagement value theories.