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Focusing on the corporate social responsibility (CSR) communication context, the present research aims to understand when and why featuring pride versus empathy in a hospitality brand’s social media post can effectively boost consumers’ loyalty intention.

Two experimental studies examined the congruence effects between emotional appeal and sense of power, where power was made situationally salient within the social media post (Study 1) or measured as a personality trait (Study 2).

Emotional appeals featuring pride (vs empathy) will lead to higher loyalty intention for individuals with a situational or chronic sense of high (vs low) power. A further examination into the psychological mechanism reveals that such congruence effects are serially mediated through consumers’ perceived brand authenticity and brand trustworthiness.

Understanding how the sense of power may influence consumer response to social media posts using different emotional appeals can provide useful guidance for marketers about how to creatively segment customers and curate appropriate targeting messages for effective CSR communication and relationship building on social media.

Extending the message framing research on schema congruity, this research is the first to reveal the congruence effects of emotional appeal and sense of power in CSR communications and uncover the serial mediating roles of perceived brand authenticity and brand trustworthiness in relationship marketing on social media.

I felt myself the recipient of a great honour when asked to read a paper on this subject before your Society. One difficulty, however, at once confronted me, and that was that what your society might regard as an act of sophistication of food, I might believe to be only a perfectly legitimate manufacturing improvement. I had no wish to masquerade before you as a wolf in sheep's clothing, and therefore stated my position to your secretary. As a result of some correspondence, I think that he, as your representative, and I, both felt that granted such differences of opinion, they themselves constituted one of the strongest arguments in favour of the formation of a Court of Reference. There are, no doubt, many processes which are considered by their inventors and users as of advantage in the manufacture of food, whereas others regard them with the greatest distrust and aversion. In most cases I believe the members of both these classes to be high‐minded and honourable men. That being so, it is submitted that the best method of arriving at the real facts is the establishment of an impartial, broad‐minded, and capable Court of Reference, to which such matters should be submitted for examination and decision.

This study aims to improve the oxidation resistance of SS304 stainless steel by fabrication of Mn–Co–Ni-coated layer. Mn–Co–Ni coating with the thickness ranging from 1.76 to 8.50 micron were prepared by electroplating process on SS304 stainless steel, focusing on the plating time which play significant roles on the performance of the film thickness and crystallize size.

Mn–Co–Ni coating layer was applied on AISI 304 stainless steel using electroplating process with solution consisted of cobalt sulfate (CoSO₄), manganese sulfate (MnSO₄) and nickel sulfate (NiSO₄). Variation of Mn–Co–Ni coating, the morphology of the film and oxidation kinetics were investigated by using scanning electron microscopy and x-ray diffraction analysis. Furthermore, the sample with coating layer was tested by oxidation and Cr evaporation test.

From the formation parameter due to plating time for the conversion coating, it was found that plating time plays significant roles in the performance of the coating thickness and crystallize size. The crystallize size has an inverse relation to the full width at half maximum of diffraction peak. Film thickness higher than 6.07 micron causes a decrease in oxidation resistance and an increase of Cr evaporation from SS304 stainless steel. In this study, the Mn–Co–Ni coating with a thickness lower than 3.77 micron showed coating protection of oxidation better than SS304 substrate.

The effect of coating thickness was investigated to understand the properties of the coating. Furthermore, oxidation and Cr evaporation test were applied to evaluate the oxidation resistance of the coating layer.

Among the many pressing questions of the day that of the establishment of village libraries is most important, for it affects widely the future intellectual life of the rural population. Moreover the moment has undoubtedly arrived when it must be dealt with in a wide and generous spirit, so that all who may be concerned in such a movement—and who is not?—may pull together in inaugurating a system which in coming years may prove not only practical and beneficial, but which may be established on sound and enduring lines, lines which do not run counter to existing organisations, but which gather into one harmonious whole the best traditions and the finest experiences of all those who in the past have fostered the reading habit and dealt with the practical side of the selection, conservation and distribution of books.

Whether we take the cynical view that interior landscape has arrived from the US on the coat‐tails of the atrium, or, more optimistically, see its proliferation as evidence of greater environmental sensitivity, there is no doubt that interior plants pose special problems for the facilities manager. A senior interior landscape architect, Stephen Scrivens, advises.

20. There is also a decree, dated 12th April, 1924, made under the authority of the Law of 21st December, 1923, which deals with the preparation of condensed milk and dried milk. The chief provisions of the decree are that the factory where the milk is prepared for export must be licensed by the Minister of Agriculture, and that it must have a satisfactory water supply and drainage system. It must also conform with the requirements of the Minister in regard to cleanliness. Definitions of condensed milk (full cream and skimmed), dried milk, homogenised milk and sterilised milk are also given. Rules are also laid down for the labelling of containers, and standards of purity are prescribed for the metal of which these are made. Provision is also made for the sampling of the products by officials of the Ministry of Agriculture and their examination at the laboratory of the Ministry. A further decree of the same date deals with the sanitation and hygiene of condenseries, the sterilisation and proper condition of milk vessels, the cleansing of machinery, and the health of the workers in so far as risk of infection of the milk is concerned.

The review of food consumption elsewhere in this issue shows the broad pattern of food supplies in this country; what and how much we eat. Dietary habits are different to what they were before the last War, but there have been few real changes since the end of that War. Because of supplies and prices, shifts within commodity groups have occurred, e.g. carcase meat, bread, milk, but overall, the range of foods commonly eaten has remained stable. The rise of “convenience foods” in the twenty‐five year since the War is seen as a change in household needs and the increasing employment of women in industry and commerce, rather than a change in foods eaten or in consumer preference. Supplies available for consumption have remained fairly steady throughout the period, but if the main food sources, energy and nutrient content of the diet have not changed, changes in detail have begun to appear and the broad pattern of food is not quite so markedly stable as of yore.

Refers to the history of the maritime sale of goods which resulted in a bill of lading, representing goods at sea in a ship. Attempts to determine whether or not a bill of lading is a negotiable instrument if it is characterized by such words as to order or to bearer. Compares US, Greek and English law and finds that English law is not in line with US and Greek law. Refers to the English Carriage of Goods by Sea Act (COGSA) 1992. Claims that differences in law may cause some problems for international trade and mentions the European Commission’s project to examine the feasibility of electronic bills of lading.

This article seeks to develop a new framework to outline factors that influence the resolution of unfavourable service experiences as a result of double deviation. The focus is on understanding and managing complex service recovery processes.

An inductive, explorative and narrative approach was selected. Data were collected in the form of narratives from the field through interviews with actors at various levels in organisations as well as with customers in a high‐touch service industry. The data form the analysis of double and triple deviation situations and complex service recovery processes.

The study identifies four factors that influence complex service recovery processes and outcomes in double deviation situations: communication, competence, time, and service system. The resulting theoretical conceptualisation of the recovery process from the customer's perspective emphasises customer perceived control, sense of coherence, and meaning. Together, these factors shape customers' perception of complex service recovery experiences.

The empirical study is limited to the context of restaurant services. However, the findings might generalise analytically to other labour‐intensive, high‐touch services that rely on face‐to‐face interactions between customers and the service employees in triple deviation situations.

The different roles in a complex service recovery process must be managed constantly and in light of actors' resource integration in double deviation situations, as part of value co‐creation. Service organisations should develop a shared understanding of what factors result in favourable complex service recovery processes, to avoid triple deviations.

The paper offers extended understanding of complex service recovery processes through a new, empirically grounded conceptualisation of double service recovery to avoid a triple deviation.

This study explores how open innovation (OI) can be instrumental for entrepreneurs in sensing and seizing entrepreneurial opportunities in small and medium enterprises (SMEs). This study also illustrates how OI can help SMEs overcome the liability of smallness.

This is exploratory research using an inductive, multiple-case study approach. This study capitalizes on five in-depth case studies of European SMEs to explore a phenomenon using replication logic and provide a robust basis for theory building.

This study presents a holistic view of the OI process in SMEs and illustrates the crucial role of entrepreneurs. The study provides a better understanding of how OI can help entrepreneurs sense and seize entrepreneurial opportunities by envisioning venture ideas and implementing business model innovation through the management of innovation partners.

The study emphasizes two critical roles of entrepreneurs in implementing OI in SMEs. First, the entrepreneur can be the instigator of strategic change, and second, he/she can orchestrate the innovation network. The findings emphasize that OI helps avoid knowledge corridors at the venture idea stage, leading to a (re)structuring of the business model and the emergence of a network of innovation partners, which should be managed hands-on. This study discusses in detail the two crucial roles of entrepreneurs.