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Explains that John Wooden was a basketball coach at the USA’s University of California, Los Angeles, who led his team to success, winning ten championship titles in twelve seasons. Takes his philosophy – get the players in the best condition, teach them to execute the fundamentals quickly, drill them as a team – and applies it to self‐managed teams in the business environment. Recognizes the important effect of positive feedback has on team members, encouraging their willingness to contribute and growth in confidence. Provides the model developed by John Wooden – his pyramid of success.

This article focuses on the various important attributes of a self‐directed work team that are necessary to create a successful team effort. These aspects of a successful team were examined through the coaching philosophy of John Wooden, former basketball coach at the University of California, Los Angeles. In his philosophy, he stressed the need to be prepared to adapt to any situation by way of conditioning and the mutual accountability and co‐operation of the team members

Now that we have reviewed the basic reports, the published special reports and the discussions of the working groups let us see what can be high‐lighted as a conclusion. How has this Congress advanced the science of tourism applied to mega‐attractions and to mega‐events?

The aim was to look at food‐allergic consumers’ preferences concerning the development of low‐allergen food.

A questionnaire was designed to measure attitudes towards low‐allergen food. Data were collected from 20 food‐allergic consumers in Austria, Spain and The Netherlands respectively between April and May 2002 using interviewer‐assisted questionnaire methodology.

The results suggested that food‐allergic consumers are interested in having low‐allergen food available, with 70‐95 per cent wanting it produced. A total of 89 per cent identified a number of benefits to themselves, including being able to resume eating the food to which they were allergic, and being able to eat all food with no worries, no symptoms and no need to check labels. Fewer disadvantages were mentioned, with 53 per cent identifying no disadvantages. Factors that would encourage or discourage purchase of low‐allergen food were also identified with price, quality (particularly taste) and safety being important. Whilst acceptance of low‐allergen food produced using genetic modification was reasonably high (55‐85 per cent), in general participants would prefer this food to be produced through conventional means.

Further research is required with a larger sample, where cross‐cultural statistical comparisons can be made. Originality/value This study provides new information about acceptability of low‐allergen food which is of use for the food industry when developing such food, benefiting both the industry and food‐allergic consumers.

Viewing the last dying embers of 1984, the Orwel‐lian year of Big Brother and some of its not‐so‐far off the mark predictions, the unemployment which one cannot help feeling is more apparent than real, it is hardly surprising that the subject of Poverty or the so‐called Poverty arise. The real poverty of undernourished children, soup kitchens, children suffering at Christmas, hungry children ravenously consuming free school meals has not, even now, returned.