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Notes the decline in household expenditure on food, an increase in meals consumed outside the home and the consequent increasing importance of restaurant chains. Using a case study approach, attempts to identify the key elements of the buying process in a sample of UK chain restaurants. Uses the BUYGRID model as the theoretical framework for this research, pinpointing the evaluation criteria used by the companies and observing their relation to the procurement procedures subsequently adopted. Concludes that using such a framework can assist in the development of supplier marketing strategies which focus on the organizational requirements and decision‐making processes.

The food service sector represents almost two fifths of total household expenditure on food and continues to grow at a pace. While the major part of the food service industry remains highly fragmented, the importance of restaurant chains is increasing. Examines procurement policies adopted by chain restaurants using the buygrid model and presents the findings from six case studies. Concludes that restaurant chains have adopted many of the procurement practices introduced by the multiple retailers (centralized buying and distribution) and tend to look for similar characteristics in their suppliers ‐ volume, quality, consistency and competitive prices. The buygrid model was found to be a good predictor of buyer behaviour among restaurant chains.

Current changes in Australian and world economic and social climates have implications for business leadership, particularly at the middle and senior management levels. Surveys business executives attending a well‐known Australian management college during 1991 and 1992 and provides an overview of how leadership responds to and interprets these changes. Identifies five main leadership attributes, namely: vision and creativity; setting and achieving objectives; confident decision making; team building; and charisma. Associates these attributes with 16 organizational outcomes such as: organization innovation, direction setting and motivated workforce, among others. The overall results indicate that further research is needed to examine the extent to which team building and charisma as leadership attributes interact with and predict organization outcomes. Also discusses the practical implications of the findings.

This paper aims to examine some of the strengths and weaknesses of the use of online tools such as wikis and blogs for assessment purposes, with the aim of proposing future developments and improvements.

The paper utilises a case study approach by examining the outcomes of a new first‐year course for all engineering students at the Institution Name that was introduced in 2008. The course, Sustainable Engineering Practice (SEP), gives students an insight into the disciplines of engineering and emphasises the skills required for working in multi‐disciplinary teams. It introduces students to the profession of engineering and how it is practised within a sustainable context.

The major assessment task for the course is the Engineers Without Borders (EWB) challenge and, for the first time in the engineering program at the university, wikis and blogs were used as assessment tools to evaluate student progress in meeting the course objectives.

The evidence of student reflections in their course blogs, and the discussions of the staff teaching team in course meetings, have been utilised to consider the strengths and weaknesses of the pedagogy adopted. These sources indicated that the use of these tools for assessment was effective, but that some modifications were required to improve outcomes for both staff and students.

Can parents identify leadership lessons in children’s media and use them to teach their children leadership? Thirty participants were asked to answer questions about leadership in children’s media before and after watching clips of a popular G-rated children’s movie. The results from the questionnaire indicated that parents do recognize leadership behaviors in children’s media and do feel that their children are learning from the media. As a result of this learning environment, children become more aware of leadership. Further, sixty-seven percent of the parents claimed to reinforce the positive messages in the media, and seventy percent claimed to teach their children about leadership. In two participant groups, results varied by gender and education level. The study recommends ways for parents and media producers to emphasize leadership messages so as to foster leadership development in children

At a recent inquest upon the body of a woman who was alleged to have died as the result of taking certain drugs for an improper purpose, one of the witnesses described himself as “an analyst and manufacturing chemist,” but when asked by the coroner what qualifications he had, he replied : “I have no qualifications whatever. What I know I learned from my father, who was a well‐known ‘F.C.S.’” Comment on the “F.C.S.” is needless.

The decision of the Wolverhampton Stipendiary in the case of “Skim‐milk Cheese” is, at any rate, clearly put. It is a trial case, and, like most trial cases, the reasons for the judgment have to be based upon first principles of common‐sense, occasionally aided, but more often complicated, by already existing laws, which apply more or less to the case under discussion. The weak point in this particular case is the law which has just come into force, in which cheese is defined as the substance “usually known as cheese” by the public and any others interested in cheese. This reliance upon the popular fancy reads almost like our Government's war policy and “the man in the street,” and is a shining example of a trustful belief in the average common‐sense. Unfortunately, the general public have no direct voice in a police court, and so the “usually known as cheese” phrase is translated according to the fancy and taste of the officials and defending solicitors who may happen to be concerned with any particular case. Not having the general public to consult, the officials in this case had a war of dictionaries which would have gladdened the heart of Dr. JOHNSON; and the outcome of much travail was the following definition: cheese is “ coagulated milk or curd pressed into a solid mass.” So far so good, but immediately a second definition question cropped up—namely, What is “milk?”—and it is at this point that the mistake occurred. There is no legal definition of new milk, but it has been decided, and is accepted without dispute, that the single word “milk” means an article of well‐recognised general properties, and which has a lower limit of composition below which it ceases to be correctly described by the one word “milk,” and has to be called “skim‐milk,” “separated milk,” “ milk and water,” or other distinguishing names. The lower limits of fat and solids‐not‐fat are recognised universally by reputable public analysts, but there has been no upper limit of fat fixed. Therefore, by the very definition quoted by the stipendiary, an article made from “skim‐milk” is not cheese, for “skim‐milk” is not “milk.” The argument that Stilton cheese is not cheese because there is too much fat would not hold, for there is no legal upper limit for fat; but if it did hold, it does not matter, for it can be, and is, sold as “Stilton” cheese, without any hardship to anyone. The last suggestion made by the stipendiary would, if carried out, afford some protection to the general public against their being cheated when they buy cheese. This suggestion is that the Board of Agriculture, who by the Act of 1899 have the legal power, should determine a lower limit of fat which can be present in cheese made from milk; but, as we have repeatedly pointed out, it is by the adoption of the Control system that such questions can alone be settled to the advantage of the producer of genuine articles and to that of the public.

It was only after considerable pressure had been brought to bear by the various health authorities of the country that the Government, in July, 1899, appointed a Departmental Committee to consider the subject of the use of preservatives and colouring matters in food, and it is now some months ago that the full report of the Committee was published, containing certain recommendations of the utmost importance for the consideration of the authorities. Up to the present time nothing further has been heard of the matter, and in answer to a question recently put to the President of the Local Government Board by the Mayor of Kensington, Sir SEYMOUR KING, as to whether the Board intends to take steps by the introduction of a Bill, or otherwise, for giving effect at an early date to the recommendations contained in the report of the Committee, the President stated that the report was “still under consideration,” and that he could make no statement at present as to the course which the Government would take.

Business′ most vital resource has become its biggest cost liability. Companies which continue to let the uncontrolled IT tail wag the facilities management (FM) dog are losing their competitive edge. Examines cause and effect as well as implications for businesses and managers. Discusses why FMs must assume proactive responsibility for cost control. Examines key FM asset management issues, methods of approach and available IT management solutions.

Art hotels are increasingly providing an opportunity for creative artists to exhibit their artworks and collections within their premises. This research investigates how some hotels are transforming themselves into important cultural tourism centers. Specifically, its objectives are: (i) to better understand the extent to which travelers are aware about the existence of art hotels and to evaluate their level of interest in art-oriented initiatives; (ii) to determine which attributes and features of art hotels are appreciated by travelers; and (iii) to identify the type of travelers who are willing to stay in art hotels. The findings from a descriptive survey suggest that the incorporation of art into the hospitality industry can attract a diverse customer base and could result in a sustainable competitive advantage for hotels. This study identifies four types of travelers including: Art-Infused Travelers, Art-Seeking Travelers, Art-Indifferent Travelers, and Art-Blind Travelers. These prospective tourists were categorized according to their level of awareness and interest in art hotels and art-related experiences. In conclusion, this contribution implies that artification processes within the hospitality industry can add value to the cultural tourism market. Hence, it also advances future research avenues to academia.