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Positive organizational scholarship in healthcare (POSH) suggests that, to promote widespread improvement within health services, focusing on the good, the excellent, and the brilliant is as important as conventional approaches that focus on the negative, the problems, and the failures. POSH offers different opportunities to learn from and build resilient cultures of safety, innovation, and change. It is not separate from tried and tested approaches to health service improvement – but rather, it approaches this improvement differently. The paper aims to discuss these issues.

POSH, appreciative inquiry (AI) and reflective practice were used to inform an exploratory investigation of what is good, excellent, or brilliant health service management.

The researchers identified new characteristics of good healthcare and what it might take to have brilliant health service management, elucidated and refined POSH, and identified research opportunities that hold potential value for consumers, practitioners, and policymakers.

The secondary data used in this study offered limited contextual information.

This approach is a platform from which to: identify, investigate, and learn about brilliant health service management; and inform theory and practice.

POSH can help to reveal what consumers and practitioners value about health services and how they prefer to engage with these services.

Using POSH, this paper examines what consumers and practitioners value about health services; it also illustrates how brilliance can be theorized into health service management research and practice.

In the last two decades there has been a dynamic growth in consumption of ethnic foods both in and outside home in the UK. Explores symbolic meanings associated with ethnic food consumption by native British consumers in the light of this growth. At a very broad level, an acculturation framework is applied to describe this cultural transformation of tastes from the traditional to the exotic. Starting from an initial dislike of these alien ethnic foods, argues that consumers have moved towards acculturation, and in some cases overacculturation, of these foods. Draws on participant observation of food consumption among seven English households, and on in‐depth interviews with 22 participants.

Due to the need for the development of person-centred integrated models of care with a population health approach, this paper explored contemporary literature in this arena.

A systematic literature review was conducted using the Preferred Reporting Items for Systematic Reviews and Meta-Analyses. Papers included in this review focused upon person-centred integrated care and a health promotion/public health approach (January 2018–October 2020). Papers were excluded due to not being written in English, not fitting the age criteria and not being peer reviewed.

Eight studies met the inclusion criteria and three overarching themes were identified with regards to person-centred integrated care as a health promotion/public health approach: Core components; Development, implementation, and evaluation of models of care and relationship to population health and wellbeing outcomes.

The need for person-centred integrated care as a health promotion/public health approach, to enhance population health and well-being outcomes requires further research to continue to develop, implement and evaluate models of care.

The international scope of this contemporary review brought together the three concepts of person-centred integrated care and public health, exploring the translation of policy into practice (WHO, 2016). The juxtaposition of public health approaches in the background/consequential or foreground/active agent demonstrates how promotion, prevention and population health can be re-valued in integrated people-centred health services (WHO, 2016).

Marketing as a concept pays a great deal of attention to the individual market transactions, ignoring the impact of marketing practices on society at a macro level. The paper argues that, in a multicultural marketplace, marketers and consumers of different ethnic backgrounds co‐exist, interact and adapt to each other. In doing so, consumers act as skilled navigators who frequently engage in culture swapping to sample the many tastes, themes and sounds of different cultures. Marketing facilitates this culture swapping and contributes towards tolerance and acceptance of lifestyle among consumers. However, traditional racial or ethnic segmentation could become problematic due to the fact that consumers no longer conform either individually or as a group to any one specific segment or category. The paper is based on an ethnographic study of ethnic minority and mainstream consumers in the UK.

This paper seeks to examine the development of a pilot program for using podcasting as a tool in the provision of information literacy in an academic library. It aims to discuss the implementation process and the issues encountered in developing a podcasting series at the Curtin University Library.

The possibilities for using podcasts to deliver library information literacy in an academic library are discussed in reference to current literature and trends. The method for creating a podcasting series, including the equipment, software, RSS feed, legal issues and cost and staffing implications, is outlined along with the parameters used by the Curtin University Library in the development of a pilot series.

The paper finds that podcasts offer libraries a new method of delivering information literacy to their clients. It is possible to create a podcasting series with minimal expense and the simple production method enables many libraries to take advantage of this new technology. The podcasting series at Curtin has proven to be popular with downloads increasing steadily over the course of the semester. There have been over 9,000 downloads of the audio files to the end of November 2006. By taking advantage of this ubiquitous technology libraries can communicate with their clientele in a new and exciting way.

The paper outlines how to create a podcasting series for information literacy in an academic library environment, and provides recommendations for other libraries wishing to create their own podcasting series.

The purpose of this paper is to provide further evidence of the effectiveness of a new method of HACCP for the hospitality industry that was developed, piloted and validated by the UK Food Standards Agency (FSA) and the University of Salford. It is the sixth article in the second Worldwide Hospitality and Tourism Themes issue of the International Journal of Contemporary Hospitality Management presenting a new method of HACCP for the hospitality industry and proof of its utility.

A series of industry working parties and research projects were carried out between 2004 and 2006 to investigate the utility and impact of the new method in a wide range of sectors, cuisines and locations. Over 200 stakeholders and businesses were involved in this process.

The paper finds that in 2005 the new method was extended and published as Menu‐Safe a system for hospitality businesses of all types and sizes, and developed into a shorter ready to use package called Safer Food Better Business (SFBB) by the UK FSA for very small hospitality businesses. This series of projects shows further evidence of the success of the new method, and provides important guidance on how, when and where the new systems should be implemented.

This paper combines in‐depth, academically sound research with widespread industry involvement. It brings together the views and findings of all groups to make important recommendations for the future of HACCP‐based systems in the hospitality industry.

The paper explores how the complex relationship between consumption and production evolves as women enact their roles as mothers, and reconstruct their self‐identity through their use or avoidance of convenience products.

Qualitative, individual interviews are used to allow an in‐depth analysis of the life stories of the group of respondents. An interpretive analysis reveals the purpose, patterns and rules followed by these individuals in their actions.

Convenience consumption empowers these “mothers of invention” to instrumental and emotional autonomy through their rejection of unnecessary drudgery, and enables them to negotiate the role of caretaker within the family.

The implications of the study suggest that there is a role for marketing to remove any vestiges of guilt in convenience consumption by addressing the issues of sustainability, nutrition, quality and value in convenience products. Future research should investigate whether these findings resonate cross‐culturally and across broader socio‐economic groups.

The paper reveals the importance of reinforcing the connections between a better quality of family care and love. The paper also demonstrates the importance of the interactions of the family members on convenience consumption. These findings are important for marketing practitioners and academics researching family consumption.

This research examines the use simulation, StarPower, as an instrument to teach students about ethics in management and leadership. The paper begins with an overview of sources of learning in leadership and management development and later focuses specifically on the use of simulations. This is followed by a brief explanation of the StarPower simulation and the results of an exploratory study conducted. It was determined that 100% of participants found the activity educational and would recommend using it again in the future. In addition, 96% of the participants responded that StarPower is an effective activity for teaching students about ethical behavior.

Today many young people are choosing to become vegetarian. Others are finding meatless meals appetising and attractive as they make a conscious effort to eat more healthily. So this year the Kraft Nutrition Award judges asked senior competitors to imagine they were having a vegetarian friend to stay and to plan a day's meals of breakfast, a packed lunch and special occasion meal for the evening. The twelve finalists were then invited to the Kraft kitchens in Cheltenham to prepare a few of their chosen dishes and to answer questions to test their overall knowledge of food, nutrition and healthy eating.