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There is a growing interest in investigating craft beer tourism and consumption experiences as different destinations seek to position unique attributes and cultures in their culinary offerings. Yet, in this space, factors that have triggered the creation, management and marketing of craft beer tourism remain implicit. The purpose of this paper is therefore to present a systematic literature review of craft beer tourism, apply a conceptual model of craft beer gastronomy tourism and, in turn, provide strategic imperatives for the sector moving forward.

A comprehensive search for craft beer tourism in hospitality and tourism literature was undertaken using a combination of Google Scholar search terms as well as institutional library databases. Then, following the steps proposed by Xiao and Watson (2019), articles were sorted into themes before determining their appropriateness to be included in a systematic literature review.

Based on prior research, a Craft beer gastronomy tourism model is proposed. This model was found to provide a macro perspective of the craft beer tourism literature and was applied using the systematic literature review. It was found that not many of the papers fit the three-step process, and a fragmented relationship between craft breweries and tourism was observed. On reviewing the theories and frameworks used, it was found that there was not much consistency with the majority using frameworks and concepts. Furthermore, most studies were undertaken from the perspective of a single region or homogenous samples, with few offering cross-sectional comparisons. The most common methods of the papers were surveys and interviews, with a majority being cross-sectional.

The systematic literature review has led to the development of a novel conceptual model that highlights the current focal areas but also gaps that inform future studies and managerial implications.

This paper proposes a holistic, resource-based strategy framework for design-oriented industries consisting mainly of small firms. It consists of three main concepts: (1) sources of competitive advantage, especially core competencies, (2) competitive advantage, and (3) competitive strategy. The idea behind the framework is that sources of competitive advantage form the competitive advantages of firms, and these together influence the choice of competitive strategies. The proposed framework was developed on the basis of interview results from the jewellery industry in Finland. A total of 44 small firms each employing less than 25 people were interviewed. Respondents felt that the two most important core competencies were in the area of manufacturing. They were the abilities to design and manufacture products of high technical quality and to offer a broad range of products and attractive models. For the jewellery industry, competitive advantage was largely achieved through various aspects of design. The competitive strategy type most employed was the differentiation-based strategy. The proposed framework should be of value in integrating some of the diverse research in this area and suggesting specific relationships that might be the focus of future empirical studies.

Product design is an essential aspect of the process of new product development and innovation, the efficiency of which depends on the existence of some kind of management. However, there is no generally accepted agreement as to exactly what activities this management involves, nor any analyses of the most suitable context for it to develop in or of the relationships that link these activities with performance. In this paper, we study product design management in depth and examine in what way and in which contexts it contributes to an improvement in performance. In order to do so, we carried out a case study of four companies from the Spanish ceramic tile sector that also revealed the activities of an efficient product design management. These were divided into two phases of the product design process: the analytical‐conceptual and the technical‐creative phases.

Bruce Cooper's article highlights an important problem and an attempt was made last year locally to tackle this by having a Youth Employment Officer on duty at evening institute and College of Technology enrolment nights. The experiment was only a partial success but worth repeating as it was felt that the attempt was justified. It is important, however, that such information and advice is accurate but if Bruce Cooper is going to advise people with no GCE passes to take the examinations of the Chartered Institute of Secretaries, he will run into considerable trouble.

Data from sophisticated portable heart‐rate monitors and “work diaries” were used to relate in Mintzberg's “nature of managerial work” to physiological stress in a small sample of working principals. Subjects were categorised by years of experience, Type A and Type B personality, and were “shadowed” for three complete work days in their schools doing regular activities to learn what management functions were stressful. Principals were found to be working under extreme stress (a few at catastrophically high levels), for long hours, and that certain managerial activities were more physiologically stressful than others. Implications for training, deployment and the use of bio‐feedback techniques are discussed.

The work of Scott, Bruce and Cooper on small firm growth and development is reviewed. It is shown that by adapting exponential smoothing forecasting procedures it is possible to monitor the commercial health of a small firm. This is achieved by ‘tracking’ key indicators and producing an exception message when a signal exceeds certain predetermined control limits. The procedure is equally effective for either a step or ramp change in the underlying input data. This suggested approach requires little sophistication in either data or technique and has a practical application to small firm management, while adding to our understanding of the process of growth of small businesses.

Food retailers invest heavily in design expertise to create exciting packaging and to develop store environments to entice customers to buy premium food products, and to strengthen their competitive edge. The process by which food retailers manage design has not been documented and this is an oversight in the field of design management that this paper addresses. Cases of four UK retailers are presented and their approaches to design management are compared and discussed. A model of retail design management is presented which represents current “better practice” in UK food retail; in addition, a model of the seven Ps of design management is presented to foster better understanding of the role of food retail design management function.

Bruce Cooper, Dean of Management and Continuing Education at the Northern Ireland Polytechnic, reflects on an encounter he had with some Women's Libbers when he was taking part in an international summer school in the United States.

Until recently nobody was foolish enough to challenge the manager's right to manage, which essentially means to make executive decisions. Because this right was never questioned, no one bothered to ask from whom it was conferred. It was a bit like the divine right of kings, assumed to come from somewhere above. But managerial prerogative has been sorely tested of late. The amount of authority a manager can exercise is the amount of authority which those over whom he is responsible allow him to exercise. So every manager is exhorted to adopt a participative style and in the process is trying to find out, in his own situations, exactly what industrial democracy and joint consultation mean.