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This paper aims to reflect on the work of Virginia E. Schein and her paper “The functions of work‐related group participation for poor women in developing countries: an exploratory look.”

Professor Schein traveled to Nicaragua, to lower‐income settings, where she observed and recorded the experiences of women working in self‐organized groups, and used those observations to argue to the profession generally that self‐organized groups of women, however marginal the work itself, can be instrumental in developing the key sense of agency, and self‐efficacy. These are basic capabilities; the stuff of the Millennium Development Goals.

For this special issue, therefore, the authors have made Schein's 2003 study a focal point. To set the context they asked Dr Schein to reiterate the rationale for the research, and provide a brief overview of the original observations. To help expand the debate on gender, work and poverty reduction, the authors have asked noted colleagues to provide a series of Commentaries on the original article.

Women, especially those raising children alone, are among the poorest of the poor in developing and more developed economies. Research that is applicable and relevant to their work‐related concerns can and should be a larger part of worldwide efforts to reduce poverty. Organizational psychology has much to contribute to those long‐overdue efforts.

Sustainability challenges are omnipresent. This study aims to identify consumer segments based on food consumption practices from purchasing to disposal. A priori work identified quality attributes, food responsibility, dietary choices and food organisation and management within the home as key influences. Each represents an opportunity for consumers to employ more sustainable food behaviours. A priori work identified several indicators for each of these influences. This study explored the suitability of these indicators for measuring the identified key influences.

The authors used an online survey of 324 Irish food consumers in January 2021 to address online food interests, purchasing preferences and purchase behaviour linked to food sustainability.

The authors identify four consumer segments – food dabblers, food appreciators, pro-sus and pressured – which present a holistic view of the sustainable behaviours practiced by food consumers. The findings provide insight into the range of sustainability-related food behaviours actioned by consumers – from interest in meat-free products, organics and local produce to having an organised stock at home and minimising waste. The findings shed light on how consumers integrate elements of sustainability into their food lifestyles.

This study captures sustainability-related food behaviours from the point of purchase through to consumption and disposal and identifies four new consumer segments based on interests, preferences and behaviours.

This chapter will examine the rise and downfall of the Irish Green Party from a party of protest through their elevation as junior coalition partners in the national government from 2007 until 2011. An ‘Event History Analysis’ (EHA) (Berry & Berry, 1990) through an ‘Issue History’ (Szasz, 1994) will be applied to the key events in this process, in order to illustrate the key motivations, moments, potential successes and enduring difficulties which emerged during this time. An Event History Analysis provides an explanation for ‘a qualitative change’ that occurs as a result of key events in an organisation's history (Berry & Berry, 1990). An Issue History requires a trans-disciplinary analysis of events using theories and methods from history, sociology, political science, sources from the state, the media, surveys and the social movements, in addition to theories of political economy and postmodernism, to analyse various interrelated facets of the salient ‘issue’ being studied (Szasz, 2004, 2008).

The purpose of this paper is to focus on the use of retail customer service as a value added component and potential success strategy for rural tourism retailers. More specifically, service quality expectations and perceptions as a means for segmenting tourism markets are to be examined.

Data were collected using a case study methodology in an established rural tourism community. Local customers, tourist customers, and retailers participated in the study. A canvassing approach was employed for administering a hand‐delivered, self‐report survey that examined parallel sets of service quality expectations and perceptions among the three groups, along with service satisfaction outcomes (i.e. retailer loyalty and purchase intentions). Descriptive analysis, factor analysis, t‐tests, and regression analysis were conducted.

Local and tourist customers' prior expectations for retail service quality were similar; however, local and tourist customers' post‐experience service quality perceptions differed significantly. A modified version of the SERVQUAL scale represented two service quality perception constructs important to local customers and retailers and one service quality perception construct for tourist customers.

Generalizability of findings may be limited as the in‐depth study was conducted within a single rural tourism community in Iowa.

The study sheds light on service quality perception dimensions that are salient to local customers, tourist customers, and retailers. Results aid in the development of customer relationship management strategies for both local and tourist customers and enhanced competitive options for rural tourism retailers.

Findings provide baseline information regarding customer relationship management strategies aimed at establishing rural tourism retailer sustainability by simultaneously meeting service expectations and enhancing service perceptions for local and tourist customers.

This chapter explores the ideas of Alasdair MacIntyre and Vaclav Havel and what these two thinkers can contribute to green political theory.

This chapter includes examination of some of the key works of Havel and MacIntyre and analysis of these works from the point of view of green political theory.

The section ‘Havel and the Imperative to “Live in Truth”: Dissent and Green Politics’ explores Havel’s thought with a particular emphasis on his ethicised notion of political action and critique (‘living in truth’) and his focus on the centrality of dissent (both intellectually and in practice) as central to political critique and action. The section ‘MacIntyre as a Green Thinker: Vulnerability in Political and Moral Theory’ offers an overview of MacIntyre interpreted as a putative green thinker, with a particular emphasis on his ideas of dependence and vulnerability. The Conclusion attempts to draw some common themes together from both thinkers in terms of what they have to offer contemporary green political thought.

What is presented here is introductory, ground clearing and therefore necessarily suggestive (as well as under-developed). That is, it is the start of a new area of exploration rather than an analysis based on any exhaustive and comprehensive knowledge of both thinkers.

This chapter offers some initial lines of exploration for scholars interested in the overlap between green thinking and the work of Havel and MacIntyre.

This is the first exploration of the connections between the works of Havel and MacIntyre and green political theory.

Communications regarding this column should be addressed to Mrs. Cheney, Peabody Library School, Nashville, Tenn. 37203. Mrs. Cheney does not sell the books listed here. They are available through normal trade sources. Mrs. Cheney, being a member of the editorial board of Pierian Press, will not review Pierian Press reference books in this column. Descriptions of Pierian Press reference books will be included elsewhere in this publication.

This paper reviews the literature on the implementation of quality programs in the Irish hotel industry. Through a review of the literature in service quality, empowerment, and strategy implementation, key issues that affect the achievement of quality are identified. Many quality programs fail from lack of commitment on the part of senior management, middle management, and front‐line employees. Quality management is focused on involvement, communication, and teamwork; but studies show that the management of quality in contemporary hospitality organisations is lacking in these dimensions. The integrative nature of the European Foundation for Quality Management model for business excellence might provide a useful framework for quality implementation in Irish hotels, and it is concluded that further research should be conducted to consider the potential of such frameworks in an Irish context.