Explains the guidelines which exist for food packaging and inserts printing inks used in direct food contact. Provides a brief review of the use of promotion in packaging and goes…
Abstract
Explains the guidelines which exist for food packaging and inserts printing inks used in direct food contact. Provides a brief review of the use of promotion in packaging and goes on to look at the three methods of manufacturing the in‐packs. Assesses the present situation in European food packaging legislation and provides a checklist for the food contact printer. Also looks at the viability of wide web flexible packaging and UV inks and coatings.
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The Bureau of Economics in the Federal Trade Commission has a three-part role in the Agency and the strength of its functions changed over time depending on the preferences and…
Abstract
The Bureau of Economics in the Federal Trade Commission has a three-part role in the Agency and the strength of its functions changed over time depending on the preferences and ideology of the FTC’s leaders, developments in the field of economics, and the tenor of the times. The over-riding current role is to provide well considered, unbiased economic advice regarding antitrust and consumer protection law enforcement cases to the legal staff and the Commission. The second role, which long ago was primary, is to provide reports on investigations of various industries to the public and public officials. This role was more recently called research or “policy R&D”. A third role is to advocate for competition and markets both domestically and internationally. As a practical matter, the provision of economic advice to the FTC and to the legal staff has required that the economists wear “two hats,” helping the legal staff investigate cases and provide evidence to support law enforcement cases while also providing advice to the legal bureaus and to the Commission on which cases to pursue (thus providing “a second set of eyes” to evaluate cases). There is sometimes a tension in those functions because building a case is not the same as evaluating a case. Economists and the Bureau of Economics have provided such services to the FTC for over 100 years proving that a sub-organization can survive while playing roles that sometimes conflict. Such a life is not, however, always easy or fun.
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Only recently have significant art and architecture Internet resources been made available. As a reference librarian in a fine arts library, I try to keep track of important…
Abstract
Only recently have significant art and architecture Internet resources been made available. As a reference librarian in a fine arts library, I try to keep track of important resources for my patrons. Managing Internet resources is a challenge: Internet sites with images require high‐end computers and connections, and evaluating the quality of Internet resources is often more difficult and time‐consuming than evaluating print sources. Simply identifying potentially valuable resources amid all the flashy insubstantiality on the Internet is enervating.
Marcia Henry, Linda Keenan and Michael Reagan
The following Melvyl system search sheet updates the 1991 search sheet published in the first edition of Search Sheets for OPACs on the Internet. Although the first edition's…
Abstract
The following Melvyl system search sheet updates the 1991 search sheet published in the first edition of Search Sheets for OPACs on the Internet. Although the first edition's search sheet is still very useable, it does not document some new features (e.g., Save Set, the Mail To, and Update commands) as well as the change in I.P. address. The Melvyl search sheet is the first of several revised search sheets to be published in CWIS. For example, there have been changes in the Harvard, Rensselaer, University of Illinois, and CARL search sheets to name just a few. The next edition of Search Sheets for OPACs on the Internet will have search sheets for over one hundred new OPACs not covered in the first edition. We hope to keep up with the changes in the OPACs of both editions in CWIS.
Arthur Seakhoa-King, Marcjanna M Augustyn and Peter Mason
To report on the Coalition for Networked Information (CNI) held the Fall 2005 Task Force Meeting for its Task Force representatives and other participants in Phoenix, Arizona on…
Abstract
Purpose
To report on the Coalition for Networked Information (CNI) held the Fall 2005 Task Force Meeting for its Task Force representatives and other participants in Phoenix, Arizona on December 5‐6, 2005.
Design/methodology/approach
Provides a concise review of the conference.
Findings
The meeting offered a wide variety of timely presentations that advanced and reported on CNI’s programs, projects and issues from Task Force member institutions and emphasized significant activities on the national and international arenas.
Originality/value
This paper is a useful summary of a conference of interest to library and information management professionals.
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Dennis A Rauch, Michael Dwain Collins, Robert D Nale and Peter B. Barr
The purpose of this study is to identify an appropriate factor structure that may be utilized to effectively measure a hotel’s performance relative to service quality in a…
Abstract
Purpose
The purpose of this study is to identify an appropriate factor structure that may be utilized to effectively measure a hotel’s performance relative to service quality in a mid-scale setting. Customer perceptions of service quality in mid-scale hotels have largely been ignored; the focus of researchers has been the upscale (4-star) and luxury (5-star) segments.
Design/methodology/approach
A 27-item questionnaire is utilized to measure service quality with an initial sample size of over 2,500 respondents. Principle component analysis is utilized to determine the factor structure and regression analysis to determine which factors may serve as predictors of a hotel’s ability to meet customers’ expectations and to provide value.
Findings
A three-dimensional model emerged from the data, consistent with the theorizing of Rust and Oliver (1994), which includes the service product, service delivery and service environment. The service environment is the strongest predictor of a hotel’s ability to meet guests’ expectations and to provide guests with value within this context, which is inconsistent with findings in upscale and luxury hotels.
Research limitations/implications
The generalizability of this research may be challenged, as the study was conducted within the context of an oceanfront resort destination dominated by leisure travelers; however, the study may be replicated in additional settings to determine if a similar bundling of service quality attributes occurs in other mid-scale settings including business hotels, as well as economy hotels.
Practical implications
A three-factor model may be more appropriate for assessing service quality in a mid-scale (3-star) environment. In this setting, the service environment and service product may be more important measures of service quality than service delivery. This is an important finding, as many mid-scale and select-service, as well as new mid-scale, lifestyle hotel concepts, attempt to drive profitability by deemphasizing service delivery or by utilizing technology to facilitate service delivery. These findings may also assist operators of mid-scale hotels in improving guests’ perceptions of quality, which has been found to increase perceived value and may positively influence purchase or revisit intentions (Kashyap and Bojanic, 2000).
Originality/value
Service quality research has been conducted, almost exclusively, in first-class (4-star) and luxury (5-star) hotels, while the majority of hotels do not fall into these categories. Although guest expectations relative to service quality may be lower in more moderately priced, mid-scale hotels, service quality remains a critical variable that influences a guest’s decision to return or recommend a hotel to others. Many travelers now utilize online reviews to minimize purchase risk by seeking information relative to service quality when selecting a hotel. Consequently, it is more important than ever that service quality is understood in hotels at all service levels. The present research contributes to filling this gap in the literature.