Helen Dickinson and Colette Neal
The need for joint working between statutory and non‐statutory bodies is an important component of policy across the UK. While it is something that governments push for, it has…
Abstract
The need for joint working between statutory and non‐statutory bodies is an important component of policy across the UK. While it is something that governments push for, it has not always been delivered effectively in practice. This paper reports on a project that sought to bring together statutory, voluntary and community sector bodies to help improve and strengthen the planning and commissioning of services from the third sector to support health and social care needs. The model was intended to provide planners with a single reference point for procurement of service packages from a combination of statutory, independent and third‐sector organisations for specific regional and local service‐user groups. We report on the experience of the first 18 months of this project, indicating that the project has been highly successful in the eyes of a range of stakeholders. Stakeholders from a range of backgrounds were far more positive about the experience than the literature would predict to be the case. Outcomes monitoring suggests that service users were far more independent and had seen improvements on a range of dimensions. The paper finishes by formulating suggestions for the factors which seem to have contributed to its success.
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The classics will circulate wrote a public librarian several years ago. She found that new, attractive, prominently displayed editions of literary classics would indeed find a…
Abstract
The classics will circulate wrote a public librarian several years ago. She found that new, attractive, prominently displayed editions of literary classics would indeed find a substantial audience among public library patrons.
Tricia Vanucci and Brian H. Kleiner
The concept of Fear of Success is defined and its correlates identified. The role of family interactions and culture in the development of Fear and Success is also examined…
Abstract
The concept of Fear of Success is defined and its correlates identified. The role of family interactions and culture in the development of Fear and Success is also examined. Methods of coping with Fear of Success in terms of both the individual and the organisation are discussed.
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Mary Callaghan, Michal Molcho, Saoirse Nic Gabhainn and Colette Kelly
– Availability and access to food is a determinant of obesity. The purpose of this paper is to examine food availability within and outside of post-primary schools in Ireland.
Abstract
Purpose
Availability and access to food is a determinant of obesity. The purpose of this paper is to examine food availability within and outside of post-primary schools in Ireland.
Design/methodology/approach
Data on the internal school food environment were collected from 63 post-primary schools using questionnaires. The external school food environment for these 63 schools was assessed by mapping food businesses within 1 km of schools, using a Geographic Information System (GIS). Food businesses were categorised based on type of food sold.
Findings
A total of 68.3 per cent of schools had a canteen, 52.5 per cent had a small food shop and 37.1 per cent had a vending machine. A total of 32.7 per cent of schools reported selling chips (French fries) in their canteen while 44.2 per cent of schools reported selling energy-dense nutrient-poor foods in their school shop. Of the schools surveyed, there was an average of 3.89 coffee shops and sandwich bars, 3.65 full service restaurants, 2.60 Asian and other “ethnic” restaurants, 4.03 fast food restaurants, 1.95 supermarkets, 6.71 local shops and 0.73 fruit and vegetable retailers within a 1 km radius of the post-primary schools. Findings are presented by geography (urban/rural), disadvantage (Delivering Equality of Opportunity in School (DEIS)/non DEIS), gender (girls/boys/mixed) and food policy in place at the school (yes/no).
Practical implications
These data will facilitate schools working on the framework for Health Promoting Schools in Ireland.
Social implications
This work can contribute to current discussions on restricting accessibility to certain foods and food premises for school children.
Originality/value
The study explores the internal and external school food environment. GIS have been used to link the external food environment to specific schools thus allowing a comprehensive analysis of the schools’ food environment. To the authors knowledge, this is the first time that both environments are explored simultaneously.
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Sara Maia, José Pedro Teixeira Domingues, Maria Leonilde R. Rocha Varela and Luis Miguel Fonseca
The focus of this research is to investigate if user-generated content (UGC) generated in the Booking platform can support quality management improvement within the hospitality…
Abstract
Purpose
The focus of this research is to investigate if user-generated content (UGC) generated in the Booking platform can support quality management improvement within the hospitality industry by increasing customer satisfaction and eliminating defects more efficiently. Hence, it contributes to understanding how data-driven companies can rely on customer data to focus on innovation and performance improvement to meet customer requirements, eliminate defects and increase customer satisfaction.
Design/methodology/approach
Following the literature review, information was collected from the digital platform Booking, encompassing 15 hotel industry companies in Portugal Porto and Braga regions, selected due to their high number of customer reviews. This data was organized and categorized, eliminating all unnecessary information for the research and building an Excel database. The database was subsequently analysed with SPSS and Voyant software, performing statistical analysis, hypothesis testing and text-mining techniques to analyse the comments. After these analyses, applying quality tools allowed for more in-depth conclusions.
Findings
The research results highlight that customers' most relevant requirements in the Portuguese hospitality industry are breakfast, parking and a swimming pool. It was also possible to realize that the location is an attractive requirement, the bathroom is a must-be requirement and breakfast is a performance requirement. The results also allowed us to answer the most critical research question: “Is user-generated content a valuable aid to quality?” the answer is yes since it was possible to use the data to find improvements and faults/failures in the services.
Originality/value
The results of this study represent an essential step towards a complete understanding of how to take advantage of UGC within the hospitality industry by establishing a solid base of techniques, methods and quality tools for UGC analysis that can be applied in future research on different industry sectors.
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The following is an annotated list of materials dealing with information literacy including instruction in the use of information resources and research and computer skills…
Abstract
The following is an annotated list of materials dealing with information literacy including instruction in the use of information resources and research and computer skills related to retrieving, using, and evaluating information. This review, the twenty‐first to be published in Reference Services Review, includes items in English published in 1994. A few are not annotated because the compiler could not obtain copies of them for this review.