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Aims to investigate the influence parents perceive their children have on family food‐purchasing decisions and discuss the reasons why parents do not always purchase healthy food products.

Quantitative analysis was conducted, using 301 questionnaires which were distributed to parents through a local primary school in Dundee. From this sample 143 were returned.

Most parents acknowledge that their children do influence their purchasing decisions, with 86 (60 percent) agreeing or strongly agreeing that they gave in to their children's demands; however, parents feel that they do not give in to pester power. Parents were aware of health issues and state that they regularly purchase healthy food products for their children. However, many parents admit to buying unhealthy food products for their children as treats.

This was an exploratory study and carries the limitation of generalisability as it was conducted solely in Dundee. Any further research should contrast perspectives from other UK cities and develop research into the family dynamics and parents' rationale for “yielding” to their children with regard to junk food.

It is suggested that parents “give in” to their children, which demonstrates the importance of “getting” the message across to children to eat more healthily. Further, the paper provides insight into influencing factors, suggesting that advertising can play a prominent role in influencing children's eating habits.

This paper is helpful to both academics and practitioners in the field of healthy eating among children. The paper provides some insight into parental perspectives of healthy eating and their responses to pester power.

The need for effective nutritional education for young consumers has become increasingly apparent given their general food habits and behaviour, particularly during adolescence. Aims to analyse the interaction between young consumers’ food preferences and their nutritional awareness behaviour, within three environments (home, school and social). Preliminary findings in this study would indicate that the perceived dominance of this home, school and social interaction appears to be somewhat overshadowed by the young consumers, developing “independence” trait, particularly during adolescent years. This appears to be reflected in their food preferences within the associated three environments. Suggests that such food preferences are often of a “fast food”‐style and consequently the food habits of many young consumers may fuel the consumption of poor nutritionally balanced meals. While young consumers were aware of healthy eating, their food preference behaviour did not always appear to reflect such knowledge, particularly within the school and social environments.

Quality has permeated higher education in various guises. Investigates the potential for improving quality in the consumer studies teaching process, through group work, presentation skills and peer/self assessment techniques, culminating in a final questionnaire and group discussion. Students accepted groupwork, while they were less enthusiastic about peer assessment. They consistently overrated and although appearing to recognize good and bad presentations, this was reflected more in their qualitative feedback, rather than in the final marks awarded, perhaps reinforcing the belief that what the technique lacks in terms of precision, it compensates for in learning quality. Final‐year students developed their discriminatory abilities but were sceptical of the benefits, while year‐two students, although willing, actually marked more generously. Ultimately, there is a need to continue to involve students and to see evaluation in a positive, developmental light, incorporating qualitative feedback to define and assess teaching quality more correctly.

Few studies have concentrated on the food choices of young people and the potential influences, yet the food choices established in these early years can determine the diet and quality of health in later life. This study investigates the diet and food choices of 9‐17‐year olds in Northern Ireland and considers the potential effects of age, gender and socio‐economic grouping. A range of research methods was implemented including observations, questionnaires and diet based case studies. The observations, in five schools, indicated the types of foods being chosen whilst the questionnaires further investigated this initial information along with other factors, to obtain more detailed data. A total of 764 questionnaires were administered to young people and 516 to parents to facilitate comparison. In‐depth diet based case studies also took place evaluating the diets of 14 young people. The research indicated that this group have a diet which continues to cause concern.

This paper seeks to increase knowledge of young tourism by presenting the findings of an empirical study of younger tourists attending cultural festivals in Switzerland. Although often neglected by academic research, the young tourism market is nonetheless important in size, furthermore, young tourists are often the trendsetters who establish and build the attractiveness of tourist destinations (Horak and Weber, 2000) The study provides data and analysis on the consumer behaviour of younger tourists, particularly regarding their choice of accommodation, eating out, travel and entertainment. The findings confirms Carr's (1998) view of a separate yet heterogeneous market, different from that of older tourists, yet in some cases sharing certain similarities. As in earlier studies of youth culture, the study finds an emphasis among young tourists on leisure activities and the importance of information — particularly from the Internet. Similarity with more traditional tourists was shown by the high importance given to cleanliness in accommodation and the provision of individual bathroom facilities. Young tourists were also found to be extremely loyal to a particular country, with a very high possibility of repeat business. Given increasing longevity and affluence, this could translate into a high “lifetime‐value of the client,” possibly lasting over half a century.

Almost every country around the world has been focusing on food safety in intense and multifaceted ways. The use of Hazard Analysis Critical Control Points (HACCP) is widely accepted as a food safety management system. This paper investigates the success factors of HACCP practices with reference to the domains of food production, processing and delivery. A literature review of food safety and management articles was conducted. Using the keywords search, the online Emerald Database was used and a total of 102 journal articles were identified between 1994 and 2007. The study examined a list of 20 success factors. Results show that “food regulations”, “role of the industry”, “government policies and interventions”, “training on food safety and hygiene”, and “food contamination and/or poisoning” share the spotlight as being the most critical factors for HACCP practices in organisations. Future research could investigate a holistic paradigm that incorporates the success factors and aligns HACCP measures for attaining safety performance goals.

To deepen the understanding of the process of growth and development of career resilience, this study aims to investigate the impact of career history and openness to change as antecedents of career resilience and the effect of career resilience on career self-management and career outcomes (salary and career satisfaction) over time using the Career Construction Theory.

The authors applied structural equation modeling with cross-lagged associations between career characteristics (number of employees, job seniority and missed promotions), openness to change, career resilience, individual career management (ICM) and career success (salary and career satisfaction) using three-wave data of 872 employees.

Openness to change had cross-lagged positive relationships with career resilience. The number of (previous) employers and missed promotions had a positive effect on career resilience, whereas job seniority was related negatively to career resilience. Furthermore, career resilience had a positive effect on individual career self-management in terms of networking, practical things and drawing attention over time. No effect was found on the individual career self-management dimension of mobility-oriented behavior over time. Finally, ICM had a positive effect on salary and career satisfaction over time.

Altogether these results suggest that career resilience is not only a way to stay active as an employee and cope with career changes, but it also enhances employees’ chances to achieve objective and subjective career success.

This special “Anbar Abstracts” issue of the European Business Review is split into six sections covering abstracts under the following headings: Top management issues; Marketing and distribution; Personnel and training; Information management and technology; Operations and production management; Accounting and finance.

To survey consumers living in Paris, France, to determine the extent to which they use nutrition labels, and to determine the percentage of French consumers who use nutrition labels, how often they use nutrition labels, and how they would like to see current nutrition labels improved. The researchers also wanted to determine the reasons why consumers do not use nutrition labels, and to try and assess users' and non‐users' perceptions about mandatory nutrition labelling.

French consumers (n  =  355) were surveyed in supermarkets in Paris and its suburbs, using a 21‐item questionnaire in May 2004. Interviewers used questionnaires to assess the frequency of respondents' nutrition label use, to investigate the specific nutrient information most commonly consulted on nutrition labels, the types of products on which consumers most often tend to consult nutrition labels, and to collect demographic information.

Only 45.1 per cent of the sample reported reading nutrition labels, with the majority of consumers reading labels only occasionally. Non‐label readers cited lack of interest as the primary reason why they do not read labels, but 95 per cent of the sample, when asked about mandatory nutrition labeling, felt that nutrition labeling should be required of food manufacturers. Research limitations/implications The sample size was small, participation was voluntary and was limited to the city of Paris and its suburbs, and therefore cannot be generalized to the French population.

This is the first study to collect data in a point‐of‐purchase setting in order to examine whether or not French consumers use nutrition labels.