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The purpose of this paper is to identify the role that the creative re-use of historic buildings can play in the future development of the experiences economy. The aesthetic attributes and the imbued historic connotation associated with the building help create unique and extraordinary “experiencescapes” within the contemporary tourism and hospitality industries.

This paper provides a conceptual insight into the creative re-use of historic buildings in the tourism and hospitality sectors, the work draws on two examples of re-use in the UK.

This work demonstrates how the creative re-use of historic buildings can help create experiences that are differentiated from the mainstream hospitality experiences. It also identifies that it adds an addition unquantifiable element that enables the shift to take place from servicescape to experiencescape.

There has been an ongoing debate as to the significance of heritage in hospitality and tourism. However, this paper provides an insight into how the practical re-use of buildings can help companies both benefit from and contribute to the experiences economy.

This paper aims to introduce a social semiotic methodology for the analysis of food marketing and to explore the complexity of reading representations of food within promotional texts.

The work develops a social semiotic reading of Marks & Spencer's promotional campaigns utilising images from television and web‐based campaigns. This reading is located within a conceptual framework that underpins and identifies the influences that direct the interpretation process and subsequent consumption patterns of the reader/consumer.

By analysing the relationship between food marketing and the consumer, it is possible to identify a language of food that has its meaning and significance embedded within both culture and society. It is argued that the individual hermeneutically interprets and negotiates this semiotic language of food to reach their individual understanding of food advertising.

The conceptual model presented within this paper offers a subjective and interpretivistic approach to the analysis of food marketing. As such it is open to criticism that its implications are limited as it lacks a positivistic or empirical grounding. However, the implications for such an approach are that it highlights that marketing is about people and, if industry is to develop effective or efficient forms of marketing, it is important to understand how the meaning and significance of products such as food are embedded within both culture and society, and how this informs the individual's relationship with it.

Although the study of food has a significant and substantial archive, research within food marketing focuses primarily on management and strategy and fails to engage with the social discourses that define meaning. As such, this paper offers an original insight into food marketing.

In the last four years, since Volume I of this Bibliography first appeared, there has been an explosion of literature in all the main functional areas of business. This wealth of material poses problems for the researcher in management studies — and, of course, for the librarian: uncovering what has been written in any one area is not an easy task. This volume aims to help the librarian and the researcher overcome some of the immediate problems of identification of material. It is an annotated bibliography of management, drawing on the wide variety of literature produced by MCB University Press. Over the last four years, MCB University Press has produced an extensive range of books and serial publications covering most of the established and many of the developing areas of management. This volume, in conjunction with Volume I, provides a guide to all the material published so far.

In the second part of this report the action of nitrogen peroxide on flour is discussed at some length in an account of a series of researches that have been carried out by DR. MONIER‐WILLIAMS. His conclusions may be briefly stated as follows. The maximum bleaching effect is obtained when each kilogram of flour is treated with from 30 to 100 cubic centimetres of nitrogen peroxide. The bleaching effect becomes more pronounced after keeping for several days. The amount of nitrous acid or nitrites that are present in bleached flour corresponds to about 30 per cent. of the total nitrogen absorbed, the proportion of nitrites present remaining nearly constant after the lapse of several days in the more slightly bleached samples. After the lapse of a short time it is still possible to extract about 60 per cent. of the nitrogen absorbed by the flour by means of cold water, but after several days the nitrogen that can be extracted by this means decreases. This may perhaps be attributed to the “absorption” of nitrous acid by the glutenin and gliadin. In highly bleached flour (300 cubic centimetres of nitrogen peroxide per kilogram of flour) a considerable increase in the amounts of soluble proteins and soluble carbohydrates takes place. In highly bleached flour, after some time, about 6 or 7 per cent. of the nitrogen introduced as nitrogen by the nitrogen peroxide is absorbed by the oil, which acquires the characteristics of an oxidised oil. No evidence is forthcoming as to the formation of diazo compounds nor the production of free nitrogen. Bleaching was found to exercise an inhibitory action on the salivary digestion of flour.