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This article shares an academic library's transition from traditional reference services to a peer support model during a campus reopening post-COVID-19 closure. It examines the conception, implementation and implications of the Peer Mentor program amidst shifts in campus priorities, Library research and reference paradigms and the Library workforce, from the perspectives of library faculty and staff, alongside feedback from student workers.

The article uses a case study approach to detail the Library's Peer Mentor Program by authors involved in various stages of the program's lifespan and discusses the beginnings, implementations and challenges of the program and introduces the unique curriculum used to train student Peer Mentors.

The authors chronicle their own experience after two semesters of the Peer Mentor program alongside qualitative feedback from the first cohort of Peer Mentors. The Peer Mentor feedback points to positive impacts in other academic pursuits and in gaining a greater understanding of the information landscape and the library field.

The case study presented is a valuable example for academic librarians considering beginning peer-to-peer learning models within their own research and reference services units, especially those who may be creating these peer learning networks in the wake of library service disruption or restructure (such as due to the COVID-19 pandemic).

Elsewhere in this issue details are given of the requirements of the Meat Products Order, 1952. Certain minimum meat contents have been increased with effect from March 16th last, without the issue of any prior warning, and at the time of writing, twenty days after the Order came into force, the Public Analyst has received no official notification of the changes. This type of ill‐considered arbitrary action by the Ministry of Food can only breed distrust amongst those whose duty lies in complying with or enforcing whatever the Ministry decrees.

The formulated proposals for this legal principle in the trade battern of the European Community have again appeared in the EEC draft Directive. It has been many years in coming, indicating the extreme difficulties encountered in bringing some sort of harmony in the different laws of Member‐states including those of the United Kingdom, relating to the subject. Over the years there were periods of what appeared to be complete inactivity, when no progress was being made, when consultations were at a stand‐still, but the situation was closely monitored by manufacturers of goods, including food and drink, in the UK and the BFJ published fairly detailed reviews of proposals being considered — in 1979 and 1981; and even as recently as the last few months — in “Consumerism in the Community”, the subject was briefly discussed.

Consideration of the fast‐growing number of food hygiene prosecutions up and down the country, almost all of them of a most serious nature, shows that it is the food preparing room, the kitchen, which is indeed the hub of the matter. Most of the charges result from its condition and the practices carried on within its walls, all‐too‐often enclosing a cramped space, ill‐equipped and difficult to keep clean. Its state in many prosecutions clearly contrasts badly with the soft lights and alluring elegance of the dining rooms in hotels and catering establishments. Yet, who would say that the kitchen is not the most important room in the home, in the hotel and every food‐preparing place? It has been so from time immemorial. House design has suffered severely with the need to cut building costs and the kitchen has suffered most; in small houses, it seems little more than a cupboard, a box‐room, an alcove. Is it surprising, then, that age‐old kitchen arts have degenerated? In the farmhouse, the country homes of the affluent, the “downstairs” of the town house, the kitchen was among the largest rooms in the house, as befitted all the activity that went on there. In the USA, the modern, comfortable home even of relatively humble folk the kitchen is phenomenally large; room for everything and everyone.

There are various Sections of the new Food and Drugs ct which are not wholly easy to interpret. One of these Section 47, the side‐note of which is worded “misuse designation ‘cream’ in relation to cream substitutes”. ow does this Section alter the law relating to cakes, ins and biscuits sold under a description or designation cluding the word “cream”?

1. To analyze the various business models and choose the best model to contribute maximum profit to the company.2. To understand the importance of customer management with the help of the Net Promoter Score in the food retail context.3. To develop customer loyalty strategies and implement them to improve customer management?

39 Bakers, a multi-outlet bakery chain in Jammu, India, is run by its founder Gagan. 39 Bakers, through its retail outlets across the Jammu region, offers a variety of products, ranging from bakery items that include blends of Indian and Italian cuisines, offering more than 1000 stock keeping units (SKUs). Through its high-quality offerings at an affordable price range, the brand has carved a niche in the hyper-competitive bakery market of the Jammu region. Gagan, has closely seen the Jammu market and customer preferences and strongly perceived that the customers in the Jammu region are very price sensitive. Thus, he has always been very reluctant to increase the prices of his product offerings at 39 Bakers. He has always believed that any drastic price rise may lead to immediate dissatisfaction and customer churn and therefore has not increased the prices at 39 Bakers for two years in a row. While this decision of Gagan paid off in terms of its popularity and recognition as one of the highly recommended bakery chains among customers, it drastically impacted the bottom line (i.e. profitability) at 39 Bakers, especially in the year 2020–21. Getting popularity at the cost of dipping profitability made Gagan rethink his decision to be protective of price increases at 39 bakers. How can he measure customer satisfaction and loyalty? Which loyalty strategies will work for the huge customer base of Jammu? Should he change his business model from B2C to B2B? How can loyalty be established? How can he manage his existing and loyal customers through price increases?

The case study is suitable for undergraduate and postgraduate courses in Marketing Management and Retail Marketing. The case study’s focus can be on the importance of pricing, business model evaluation, customer management analysis, customer loyalty, Customer Loyalty analysis, and net promoters score. The case can also be useful to entrepreneurs and regulators.

Teaching notes are available for educators only.

CSS 3: Entrepreneurship.

The more recent history of the National Health Service, especially the Hospital Service, has been in the nature of a lumbering from one crisis to another. From the moment of its inception it has proved far more costly than estimated and over‐administered, but in the early years, it had great promise and was efficient at ward level, which continued until more recent times. As costs increased and administration grew and grew, much of it serving no useful purpose, there appeared to be a need for reorganisation. In 1974, a three‐tier structure was introduced by the establishment of new area health authorities, the primary object of which was to facilitate — and cheapen — decision making; to give the district bodies and personnel easier access to “management”. It coincided with reorganisation of Local Government, which included the transfer of all the personal health services and abolition of the office of medical officer of health. At the time and in looking back, there was very little need for this and reviewing the progress and advances made in local government, medical officers of health who had advocated the transfer, mainly for reasons of their own status, would have achieved this and more by remainining in the local government service; the majority of health visitors appear to have reached the same conclusion. They constitute a profession within themselves and in truth do not have all that much in common with day‐to‐day nursing. The basic training and nursing qualification is most essential, however. It has been said that a person is only as good a health visitor as she is a nurse.

The Labelling of Food Order, 1944, which has been made by the Minister of Food under Regulation 2 of the Defence (Sale of Food) Regulations, 1943, implements the policy set out in the White Paper on the Labelling and Advertising of Foods (Cmd. 6482). The Order details the general requirements which must be met by the labels of all pre‐packed foods, and also the special rules which will apply to both labels and advertisements claiming the presence of vitamins or minerals in any food. In order to give time for amendment of labels, the Order does not come into force until January 1st, 1945. The principal requirement is that the labels of pre‐packed foods sold by retail must show: (1) the name and address in the United Kingdom of the packer or labeller, or of the person on whose behalf the food is packed or labelled. Alternatively, the label may bear a registered trade mark. The labels of imported pre‐packed foods may specify instead the name and address of the importer; (2) the common or usual name (if any) of the food; (3) in the case of foods containing more than one ingredient, the common or usual names of the ingredients of the food in the order of the proportions in which they were used; (4) the minimum quantity of food in the package. A number of foods, however, are exempted from these requirements. In particular, the ingredients need not be disclosed in the case of certain foods if their composition complies with the requirement of Orders made by the Minister of Food prescribing standards made under Regulation 2 of the Defence (Sale of Food) Regulations, 1943, e.g., mustard, self‐raising flour, shredded suct, baking powder and golden raising powder. The manufacturer or the packer will normally be the person who labels the food with the above information, but provision is made to allow traders dealing in food otherwise than by retail to sell the food unlabelled. In this case they must furnish the purchaser with a statement enabling him to label the food in accordance with the Order. For the purpose of this provision, the application of a code mark to a container does not constitute labelling. Special requirements in addition to those mentioned above apply to labels and advertisements when claims are made to the presence of vitamins or minerals in a food. General claims are only permitted when specified vitamins or minerals are present, and the proportion has to be stated in the manner prescribed. Claims relating to the presence of a particular vitamin or mineral specified must also be supported by a quantitative disclosure. Provision is made so that a prosecution for weights and measures offences shall not be based on the contents of only a single sample, while bona fide mistake, accident and loss due to evaporation are defences to such an action. It is a defence to proceedings under the Order to show that the food was sold bearing the same label as when received by the seller, or alternatively that it was labelled in accordance with the statement supplied to the seller when he purchased it. In accordance with the provisions of the Defence (Sale of Food) Regulations, 1943, proceedings under the Order by Food and Drugs Authorities other than in respect of weights and measures offences may only be instituted with the Minister's prior consent. Correspondence with reference to the Order should be addressed to the Ministry of Food, Mussoorie, Kenelm Road, Colwyn Bay.