Search results

The bibliography of Cook's voyages is both lengthy and complicated, and, in spite of their far‐reaching importance, their historical and geographical significance, and their considerable literary influence, it has never yet been attempted in its entirety. ‘L'immortel Cook’ was honoured almost as much in France as he was in England, but no satisfactory account exists of the French translations of his works. Sir Maurice Holmes's Introduction to the bibliography of Captain James Cook, R.N., London, Edwards, 1936, is excellent for the original editions, but does not attempt to include translations. Of great value, too, is the Bibliography of Captain James Cook, R.N., F.R.S., circumnavigator, published in 1928 by the Public Library of New South Wales. This is the catalogue of what must have been a remarkably fine exhibition to celebrate the bicentenary of Cook's birth, but it does not, of course, pretend to include items which were not available for display. The only other bibliography specifically devoted to Cook is the one by James Jackson prepared for the centenary of Captain Cook's death and published in the Bulletin de la Société de Géographie, 1879. This must be used with great caution. It has the appearance of having been compiled from entries sent in by various owners and put together without sufficient examination. At all events, while it naturally contains a very large number of French editions, many of them appear twice or even three times in slightly different disguises.

The purpose of this paper is to identify whether barriers and solutions to food safety management identified in the UK hospitality businesses between 2002 and 2005 have broader global relevance. It is the first paper in a themed issue of Worldwide Hospitality and Tourism Themes presenting international food safety management challenges and solutions.

In‐depth interviews, supported by documentary analysis, in restaurants and hotels in Barbados, Dubai, Nigeria and Oman.

Recent research in Barbados, Dubai, Nigeria and Oman supports the findings of parallel UK research between 2002 and 2005, showing that the barriers to food safety management are likely to have global relevance, and also the potential for global solutions.

The paper will be of value to practitioners, researchers and other stakeholders involved in the food industry.

This paper presents a collection of in‐depth, discovery‐based research studies in a diverse range of countries.

L'activité économique des stations thermales a pris aujourd'hui un tournant important. Après des décennies de conflit entre le thermalisme et la médecine clinique et pharmacologique, les stations thermales ont reçus aujourd'hui une nouvelle mission toute aussi précise qu'importante pour l'humanité.

A systematic literature review is performed to reveal the state-of-the-art in the implementation of lean principles in the petroleum industry. This paper aims to generate a conceptual framework and reveal research gaps with respect to lean concept application in the petroleum industry.

After formulating research questions, the search strategy is generated, followed by data extraction, literature review and synthesis of the results. The search covers any studies in peer-reviewed scientific journals and conference proceedings in the period 1990-2017 that discuss the implementation of the lean concept in the petroleum industry.

The lean concept has been used to improve operational and technical aspects, contractor/supplier relationships, team organization and project management practice in the petroleum industry. Based on the literature review, a conceptual framework is generated comprising four main elements: leadership and commitment from management, employee involvement, cooperation and trust with contractors/suppliers and lean project management. These elements are the pillars that are founded on lean philosophy and principles to support technical/operational improvement in the organization. The types of literature identified indicate that the subject of the study is still immature.

This study focuses only on the upstream sector of the petroleum industry, which restricts the generalizability of the results to midstream and downstream businesses.

This paper provides knowledge and information regarding the current state of lean implementation in the petroleum industry. The developed conceptual framework provides general guidance for practitioners regarding lean implementation in the petroleum industry, and is also expected to support research on theory building.

Few studies have discussed the application of the lean concept in the petroleum industry. This paper contributes a platform for researchers and practitioners to comprehend how the lean concept has been applied in the petroleum industry, and provides a foundation for further studies on lean implementation in the petroleum industry.

This paper aims to describe the nature and significance of Sorel’s cooking appliance and to examine the promotion and marketing options used by Sorel to make it an appliance that was “widely used in private residences and by small eating houses.” It will highlight the role of the individual and will demonstrate that marketing and promotion strategies that are modulated by the social ambitions of the manufacturer.

The basis of this research is extensive quantitative and qualitative analysis of primary sources, mainly the advertisements placed by Sorel, supported by information in contemporary newspapers and journals.

Stanislas Sorel’s invention of an early form of thermostat allowed him to develop a stove that could cook a four-course family dinner largely unsupervised, an invention which was poised to revolutionise the lives of many households. Sorel was primarily an inventor striving for acceptance in the scientific world, with limited skills in the commercialisation of his inventions. His promotion and marketing efforts reflect both the social realities of the time and his own ambitions.

There has been very little research into the way small French inventors and manufacturers approached the marketing of their products. The paper provides a unique insight into the promotion techniques of a mid-nineteenth-century French inventor-cum-entrepreneur and highlights the role of the individual and how actions are constrained by ambition and opportunity. The paper provides an example of how research into how specific individuals can inform the larger history of marketing.

The purpose of this paper is to determine how well cooking shows promote safe food handling via TV and to suggest their use for providing good hygiene and good cooking practices examples for consumers.

Principal component analysis was applied for the multivariate statistical analysis of the cooking shows, the components being: personal hygiene, cross-contamination, cooking and storing practices and risk communication. Data were collected via a questionnaire special designed for the purpose of the study. The positive attributes were converted into numbers using a nine-point Likert scale. This conversion enabled ranking of the cooking shows as a function of the total results obtained and considering the best show as the one with the maximum score attained.

Evaluation of cooking practices by food safety professionals highlighted the most frequent safety errors and poor practices that are disseminated by the TV shows.

While the repetition of good food handling and cooking practices risks antagonizing viewers, an increase in occasional emphasis of good hygiene would be of benefit to domestic viewers and potentially improve food safety practices among the public.

This is the first study that gives an European perspective on presentation of safety practices during food handling and preparation in a range of TV cooking shows as it examines 19 such shows broadcasted in six European countries over three months. Adherence to food safety standards and introduction of a star rating system for safety practices in TV cooking shows is proposed.

Whereas the Minister of Labour (hereafter in this Order referred to as “the Minister”) has received from the Licensed Residential Establishment and Licensed Restaurant Wages Council the wages regulation proposals set out in the Schedule hereto;

Communications regarding this column should be addressed to Mrs. Cheney, Peabody Library School, Nashville, Term. 37203. Mrs. Cheney does not sell the books listed here. They are available through normal trade sources. Mrs. Cheney, being a member of the editorial board of Pierian Press, will not review Pierian Press reference books in this column. Descriptions of Pierian Press reference books will be included elsewhere in this publication.

Language may be a treasured heritage of small comunities, all that is left to bind them together. It is often a matter of national or regional pride, keeping alive a tongue dead centuries past everywhere else; in an area of the Grisons forty thousand Swiss speak the Latin Romansch, the tongue spoken by the citizens of ancient Rome, and nowhere else in the world is it heard. There are so‐called official languages; in the councils of Europe, it has always been French, which is the official language of the European Economic Community; this means, of course, that all EEC Directives and in due course, judgments of its courts, will be first delivered in French.

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.