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The purpose of this paper is to investigate the importance of localizing online communities (OCs) and examines how OC members form impressions of organizations that use OCs in their communication activities. A conceptual framework and measurement scale are developed that consist of complex latent constructs.

A sequential multi-method approach is adopted with both qualitative and quantitative investigations. Using Structural equation modeling, the research refines and validates the measurement scales of impression formation in OCs.

Findings reveal that comprehensive messages have a direct effect on the impressions that an OC member forms. In particular, social context cues are an important predictor of online community corporate impression (OCCIP). Source credibility, affiliation, characteristics and interpersonal communication are all critical to OCCIP, which in turn, influence members’ attitudes toward the company and the intention to use it again. Surprisingly, relevance, timeliness, accuracy and perceived similarity did not have any significant effect on the corporate impression.

Three contributions are offered: First, the study provides reliable scales for measuring OCCIP. Second, support is given to the conceptual model that links OCCIP to a set of consequences, namely, attitudes toward the company, intention to use the company, and word-of-mouth. Finally, the study is conducted across two different and unique types of OC contexts, stipulating further insights into the localization of OCs.

This study aims to evaluate elements of corporate communication in online communities (OCs) and their influence on corporate impression formation. Interactive online platforms such as OCs are growing. Companies are discovering their importance and increasingly include OCs in their communication activities. The present study identifies the underlying components relevant to successful corporate communication in OCs, and further explore if and how online community members (OCMs) expect companies to communicate with them, explaining how corporate impressions are formed.

A qualitative research method was chosen, consisting of two stages. In stage one, 17 expert interviews with academics and practitioners were conducted, and in stage two, 12 OCMs were interviewed to clarify the concepts and gain new insights.

The study gains new knowledge relating to corporate communication in OCs and image formation. Specifically, the authors identify and confirm important key constructs in corporate impression formation in OCs, namely, relevance of messages, communication style, social context cues, affiliation, perceived similarity, source credibility and interpersonal communication. Furthermore, a conceptual model is proposed on the relationship between communication elements relevant in online communities and their influence on corporate impression.

The study helps to refine existing concepts of corporate impression formation in OCs. It is suggested that understanding how corporate impression is formed in OCs helps companies to participate in virtual networks, improving their corporate impression.

This study extends prior findings on word-of-mouth on the Internet (word-of-mouse) to demonstrate that communication among virtual community (VC) members can influence the image formation process, such that positive word-of-mouse has a positive effect on corporate image.

Looks at the 2000 Employment Research Unit Annual Conference held at the University of Cardiff in Wales on 6/7 September 2000. Spotlights the 76 or so presentations within and shows that these are in many, differing, areas across management research from: retail finance; precarious jobs and decisions; methodological lessons from feminism; call centre experience and disability discrimination. These and all points east and west are covered and laid out in a simple, abstract style, including, where applicable, references, endnotes and bibliography in an easy‐to‐follow manner. Summarizes each paper and also gives conclusions where needed, in a comfortable modern format.

Previous research shows that identity formation is a crucial bridge between higher education and future employment. The objective of this study was to improve our understanding and knowledge of food technology students' prior interests, their perceived identity formation, perceptions of food technology and the profession of food technologist.

A qualitative study was conducted and the data consisted of audio recordings of 10 semi structured group interviews of first-, second- and third-year students, as well as alumni, at work. The interviews were transcribed and analysed by conventional content analysis, here following an inductive approach.

Most students had previous general culinary interest, an interest in the science behind or an interest in contemporary food-related issues. Regardless of the year group and prior interest, most felt that graduation was the stage at which they could identify themselves as food technologists. They evolved from having a rather diffuse understanding of food technology and what is a food technologist before they started to have an increased awareness in their second and third years.

The research findings inform higher education food technology programmes aiming to promote the development of food technology students' professional identity. The study suggests that a holistic approach to teaching, as well as context-based and professional activities at an early stage might help students in their identity formation.

In France, the vocationalization of higher education has resulted in an increase in the number of graduates and created new opportunities. The access of these vocational bachelor graduates to the labour market raises the issue of their professional prospects amid changing economic and social circumstances. The paper aims to discuss these issues.

To provide insights into these issues, the employment situation of bachelor graduates during the first years of active working life will be compared with other tertiary graduates entering the labour market in the same years, using econometric models that estimate the effects of vocational courses “all other things being equal”, incorporating a range of individual characteristics.

Overall, vocational bachelor graduates experienced fewer difficulties in seeking to enter the labour market during difficult economic circumstances. They did not achieve upward social mobility with a lower probability of obtaining a managerial/professional occupation three years after graduation. These results confirm that diplomas continue to play a central and hierarchized role in France.

The originality of this paper is to highlight the labour market transition of vocational bachelor graduates during a period of economic crisis, inquiring on the social benefit of this new diploma in France: what were the impacts of the changing economic conditions and influx of vocational bachelor graduates on their labour market transition and their chances of upward social mobility?