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An analysis of opportunities available to US fines for marketing to India are presented and both direct exports and trade collaborations are discussed. Economic growth patterns in the country that are likely to support international marketing operations on a much larger scale are outlined. Various factors that contnbute to the success of a marketing venture are isolated and a set of guidelines based on these three factors is developed to assist the marketer in making informed decisions for entry and establishment in the country.

In light of significant changes over the past decade in the nature of the workforce, the workplace, and retirement itself, this article examines the factors that predispose employees to retire. The study uses a sample of older workers who had attended pre‐retirement planning sessions open to employees over age 45. Results suggest that employment status of spouse (rather than marital status per se), continuous years of service (rather than salary), the physical demands of the job (rather than overall health), and certainty about the plans for retirement (rather than the content of those plans) are significantly related to intentions to retire.

WHAT ARE ANY company's most valuable assets? There are some who would say they are its goodwill; but there are plenty of experts who go from firm to firm and from one country to another (and themselves gain an enviable living while doing so) stating without admitting any doubt that to any establishment worth anything at all a workforce is its most valuable asset.

In the fifties, everyone knew what the American businessman looked like. He was crewcut and wore a grey‐flannel suit. At board‐room meetings he invariably addressed his colleagues by their initials, which tacitly conceded the lack of personality accompanying the surrender of his soul to the corporation. The organization man was a breathing version of an interchangeable part.

David M. Gordon advanced labour economics with his theory of labour market segmentation, in which jobs rather than the marginal productivity of individual workers were the unit of analysis. He advanced economic historiography and macroeconomics by conceptualising social structures of accumulation – a framework built on the foundation of his institutionalist training and enriched by his study of Marxist economics. By appropriating methods from other social science disciplines into econometrics, he augmented empirical analysis in economics. He was a founding member of the Union of Radical Political Economics and its journal, the Review of Radical Political Economics – that advanced and promoted heterodox, radical, and Marxist economists in the United States. His contributions to economics, to organised labour, and to the New School for Social Research, where I studied with him, were stunning.

Part 1 lays out some context about the New School Graduate Faculty where Gordon taught. Part 2 explores what historical forces, including his family, led to his expansive creativity. Part 3 summarises how he expanded labour economics to include the relations as well as the technology of production, linked his understanding of the production process to a historical materialist view of labour in the United States, then extended that to econometric analyses of the US macroeconomy. Part 4 presents a bibliometric analysis to provide some idea of the impact of his work. I end with some concluding remarks.

The typical Scottish diet is high in meat, dairy products and confectionery and low in cereals, vegetables and fresh fruit, although evidence suggests that consumers are becoming more “health” conscious. Research indicates that more people are eating out nowadays and requesting “healthy” choices when doing so. This present study examined, by means of a questionnaire, chefs’ knowledge of nutrition and their ability to apply this to recipes. A total of 25 chefs completed the study. Most chefs had received training and had a positive attitude towards “healthy” eating. The changes chefs made to recipes were partly in keeping with current dietary guidelines, particularly for fat and energy. Further research is needed into whether chefs actually know and understand specific dietary guidelines or whether they lack the practical skills needed to prepare “healthy” dishes. It is recommended that college courses should teach chefs “healthy” eating theory reinforced by practical skills.

This paper describes four simulations of functions found in a commercial dietary analysis program that are designed to be used in education. These include FitDiets, which illustrates the principle of energy balance and “healthiness” of diets, and programs that present a nutritional quiz, a food label and information on dietetic products.

Creativity is a critical skill across disciplines and contexts, and it is an important trait for humans to survive and thrive, personally and collectively. The fast-paced culture of business innovation has sought to promote and reward creativity as a coveted thinking skill. Creativity in and of itself, however, is a value-neutral construct, because novel and effective ideas may also have negative consequences. This darker aspect of creativity has come to the forefront in many recent cases, particularly in contexts involving digital and networking technologies, where the rapid pace of technological change does not encourage the kind of deliberative thinking necessary for nuanced and ethical business decisions. The authors consider why education is essential for expanding the ethical capacity of creative agency in business, describing the need to bring creativity and ethics together in educational opportunities and cultural values. The authors explore the idea of ‘wise creativity’ and the need to infuse more human-centred learning from the arts and humanities into business fields. Further, the authors suggest better practices for creative business education, such as: infusing real-world ethics learning into business education and professional development; infusing the liberal arts curriculum in business; offering opportunities for arts-based approaches in business learning; and instilling genuine mindfulness training in business education environments. The authors’ focus is on a shift away from a culture that values creativity purely as an instrumental approach for greater profitability, and towards one that values wise and humanizing creativity for good business practices that consider societal and individual wellbeing.

Prior research has shown that many donors utilize charity ratings for decisions and they give more to higher rated charities. Because ratings are partly or completely based on financial information, the financial reporting quality of highly rated charities is more critical to donors than that of the poorly rated ones. In this study, we examine whether the financial reporting quality of charities systematically varies with charitable ratings. Examining a sample of human service charities, we find that highly rated organizations are more likely to underreport fundraising expenses and overstate program ratios. Highly rated organizations appear to be exercising accounting discretion to achieve this desirable outcome. Collectively, our findings suggest that stakeholders should be cautious when they use the rating information.

Gordon Pask has been a great influence on the author’s work in education, particularly in the development of knowledge architectures, spaces that come to life with the interaction of people within them. Here, the author presents some fond memories.