Search results

The paper aims to show how a collaborative approach to demand management can improve customer service to the benefit of both supermarkets and suppliers in sectors characterised by volatile consumer demand.

This insight paper is based on face‐to‐face interviews conducted with key representatives from the two businesses involved, to gain insight into the nature of the problem, the approach adopted and the benefits achieved.

Supermarket buyers have neither the time nor the capability to manage demand effectively at store level, resulting in excessive waste and lost sales, which hurt both the supermarket and their suppliers. Giving access to internal demand management systems to trusted suppliers can have significant impacts on service levels and supply chain performance.

The insights presented are specific to one supermarket supply chain but the lessons are generic.

The paper demonstrates the impact which delegation of responsibility for demand management to those with product‐specific expertise can have in supermarket supply chains.

The paper provides insight for supermarket buyers and account managers in commodity sectors to improve the efficiency of their demand management processes through greater collaboration.

The University of Tampa Center for Leadership offers extensive leadership development activities, many of which are based on concepts derived from theories collectively referred to as “new science”. New science – those discoveries in the physical and biological sciences during the twentieth century that have challenged us to consider our world from the perspectives of quantum mechanics, self‐organizing systems, and chaos theory – have been translated into specific leadership development activities. Examples include: (1) a focus on heuristic models to guide leader behaviour; (2) the assessment of leadership competence from multiple, non‐averaged, perspectives in contrast to a top‐down or an “average” perspective; and (3) the use of live practice fields which incorporate many complex relationships among both issues and issue advocates to diagnose and learn about leadership effectiveness within organizations.

The relationship between social class, prostitution and drug use is complex. The role of illegal drugs in elite prostitution is dramatically different from that found among streetwalkers. The backgrounds of the escort service girls, their relatively comfortable and safe working conditions, and the desires of their customers produces and maintains a pattern of drug use that is in sharp contrast to that found on the street.

The purpose of this paper is to test whether employee characteristics (age, gender, role and experience) influence the effects of employer brand image, for warmth and competence, on employee satisfaction and engagement.

Members of the public were surveyed as to their satisfaction and engagement with their employer and their view of their employer brand image. Half were asked to evaluate their employer’s “warmth” and half its “competence”. The influence of employee characteristics was tested on a “base model” linking employer image to satisfaction and engagement using a mediated moderation model.

The base model proved valid; satisfaction partially mediates the influence of employer brand image on engagement. Age, experience gender, and whether the role involved customer contact moderate both the influence of the employer brand image and of satisfaction on engagement.

Engagement varies with employee characteristics, and both segmenting employees and promoting the employer brand image differentially to specific groups are ways to counter this effect.

The contexts in which employer brand image can influence employees in general and specific groups of employees in particular are not well understood. This is the first empirical study of the influence of employer brand image on employee engagement and one of few that considers the application of employee segmentation.

The real challenge of Alaska's changing telecommunications landscape is approaching the opportunities in an orderly and logical manner. Given the exciting nature of the possibilities that new technology presents, it is all too easy to get wrapped up in what is new, instead of what is truly useful. For that reason, the main focus of the Telecommunications Information Council (TIC) in the near future will be developing and adopting a comprehensive technology plan for the state, and then examining where new technologies fit into that plan. The Knowles/Ulmer administration's first task in this effort was to reinvigorate the TIC and charge it with taking the lead in bringing Alaska back to the forefront of telecommunications technology. Our state has long had a reputation for leading the way in telecommunications. Our climate, geographic size, and location have always forced Alaskans to be innovators in technology. Supercomputers and satellites have operated in and above our state for many years, but much of that momentum was waning. That needed to change.

This chapter outlines potential steps to take in designing active learning experiences based on several theories underlying the learning process. The chapter examines theories of learning and instruction including information processing, schema acquisition, and cognitive load theory. Next follows an explanation of how these theories support problem-centered learning as well as a rationale for the need to help learners develop domain-general, flexible problem-solving skills that will transfer to future needs and contexts. The second half of the chapter focuses on designing active learning experiences based on the selection of real-world problems as the foundation for learning, activating prior knowledge, demonstration of the process or concept, multiple opportunities for practice with relevant scaffolding, and the chance to integrate that knowledge into the learners’ own context based on M. D. Merrill’s (2002) First Principles of Instruction. Examples of assessments, strategies, and activities to foster active, problem-centered learning drawn from the literature are also provided.

Research to date has identified incubator units as an effective mechanism for supporting the growth and development of small entrepreneurial firms. Advantages are gained not only from the provision of appropriate facilities and external managerial expertise on site, but also from the opportunity to develop entrepreneurial networks facilitated by the spatial proximity of incubator firms. Therefore, the purpose of this paper is to investigate the impact of context, in other words the degree to which the networking opportunities provided by the university incubator support the small firm in its pursuit of sustainability and growth.

Empirical evidence is presented from six in‐depth, longitudinal case studies of entrepreneurial firms based within a university incubator located within the United Kingdom. The interviews were tape‐recorded and transcribed and then analysed through the NUD*IST software package.

The current research highlights the specific role of the university context in networking activities, and in particular, the development of particular types of networks, namely, social and business. Having identified the role of the university in facilitating such networks, future research needs to consider how proximity and tacit knowledge establishes the trust which underpins successful networking. However, this paper has also revealed some disadvantages of university incubator placement worthy of further consideration and research, namely, how proximity between firms is seen as a threat to intellectual property rights and also, how the image of the academic might be seen as a disadvantage within the business community.

This paper adds to existing literature through an exploration of the manner in which firm proximity within a university incubator impacts upon networking opportunities for new entrepreneurial firms.

In the House of Lords on the 13th November last the Earl of MEATH asked whether it was a fact, as stated in the public Press, that the leaflet of the Board of Agriculture recommending the use of glucose, salicylic acid, and a coal‐tar product known as saccharin, or saxin, as sugar substitutes in jam had been condemned by the Kensington Public Health Committee on the ground of possible danger to health, and whether the Public Analyst told the Committee that glucose was liable to contamination with arsenic, that salicylic acid was a dangerous drug, which should only be administered under medical direction, and that the use of saccharin, except under medical supervision, had been recently prohibited in America, and was entirely prohibited in France in certain commodities, including preserves; and if the facts were as stated, what steps the Government proposed to take to warn the public against the use of these drugs in the preservation of food. The Duke of MARLBOROUGH, the Parliamentary Secretary to the Board of Agriculture, is reported to have replied that the opinion of expert chemists had been taken on the matters raised in the question. They had reported “that glucose had long been used in the manufacture of jam and for other food purposes, that its value as a food was well recognised, that its manufacture in this country was in the hands of a few firms, and that samples were systematically tested for arsenic at Government Laboratories.” Continuing, his Grace observed that “samples of foreign glucose were also taken for examination on importation. In no case did the arsenic exceed one‐hundredth of a grain per pound of glucose, the point below which the Royal Commission on Arsenical Poisoning had reported that no action should be taken under the Sale of Food and Drugs Acts. Manufacturers exercised great care to secure freedom from arsenic. Further, the Board of Agriculture had suggested that, as glucose was sold for human food, it came within the Sale of Food and Drugs Acts, and was subject to public analytical examination. The public was therefore doubly safeguarded. The leaflet did not refer to the use of salicylic acid in jam making, but to its use for sterilising the paper covers on the pots. The Committee of the Local Government Board which was appointed in 1899 to inquire into the use of preservatives in food had placed a limit of one grain of the acid per pound in the case of solids and of one grain per pint in the case of liquids. The amount used for the paper covers of jam pots was not nearly one grain per pound of jam. The use of coal tar for sweetening was not advocated, and was not referred to in the leaflet. It had, however, been suggested that saccharin or saxin could be used in place of cane sugar where cane sugar was not obtainable. Saccharin underwent no change in and was not absorbed by the body. The Department had no precise knowledge of the reasons which had led to the alleged prohibition of the use of saccharin in America and France. It would appear, however, that the prohibition if it existed, was due to fiscal reasons.” After the delivery of this statement the Earl of MEATH is reported to have said it would relieve a great many minds to hear that in the opinion of eminent chemists there was no danger in using the substances in question. He hoped the public would no longer be afraid to use them.

That ice‐creams prepared with dirty materials and under dirty conditions will themselves be dirty is a proposition which, to the merely ordinary mind, appears to be sufficiently obvious without the institution of a series of elaborate and highly “scientific” experiments to attempt to prove it. But, to the mind of the bacteriological medicine‐man, it is by microbic culture alone that anything that is dirty can be scientifically proved to be so. Not long ago, it having been observed that the itinerant vendor of ice‐creams was in the habit of rinsing his glasses, and, some say, of washing himself—although this is doubtful—in a pail of water attached to his barrow, samples of the liquor contained by such pails were duly obtained, and were solemnly submitted to a well‐known bacteriologist for bacteriological examination. After the interval necessary for the carrying out of the bacterial rites required, the eminent expert's report was published, and it may be admitted that after a cautious study of the same the conclusion seems justifiable that the pail waters were dirty, although it may well be doubted that an allegation to this effect, based on the report, would have stood the test of cross‐examination. It is true that our old and valued friend the Bacillus coli communis was reported as present, but his reputation as an awful example and as a producer of evil has been so much damaged that no one but a dangerous bacteriologist would think of hanging a dog—or even an ice‐cream vendor—on the evidence afforded by his presence. A further illustration of bacteriological trop de zèle is afforded by the recent prosecutions of some vendors of ice‐cream, whose commodities were reported to contain “millions of microbes,” including, of course, the in‐evitable and ubiquitous Bacillus coli very “communis.” To institute a prosecution under the Sale of Food and Drugs Act upon the evidence yielded by a bacteriological examination of ice‐cream is a proceeding which is foredoomed, and rightly foredoomed, to failure. The only conceivable ground upon which such a prosecution could be undertaken is the allegation that the “millions of microbes ” make the ice‐cream injurious to health. Inas‐much as not one of these millions can be proved beyond the possibility of doubt to be injurious, in the present state of knowledge; and as millions of microbes exist in everything everywhere, the breakdown of such a case must be a foregone conclusion. Moreover, a glance at the Act will show that, under existing circumstances at any rate, samples cannot be submitted to public analysts for bacteriological examination—with which, in fact, the Act has nothing to do—even if such examinations yielded results upon which it would be possible to found action. In order to prevent the sale of foul and unwholesome or actual disease‐creating ice‐cream, the proper course is to control the premises where such articles are prepared; while, at the same time, the sale of such materials should also be checked by the methods employed under the Public Health Act in dealing with decomposed and polluted articles of food. In this, no doubt, the aid of the public analyst may sometimes be sought as one of the scientific advisers of the authority taking action, but not officially in his capacity as public analyst under the Adulteration Act. And in those cases in which such advice is sought it may be hoped that it will be based, as indeed it can be based, upon something more practical, tangible and certain than the nebulous results of a bacteriological test.

The purpose of this paper is to present the challenges encountered when conducting qualitative research in foodservice operations and to discuss the strategies to overcome the identified challenges.

The researchers conducted food safety observations, interviews, and focus groups with more than 600 foodservice employees and managers. The researchers encountered multiple challenges including institutional review board approvals, managements' willingness to participate, and organizational and cultural barriers.

Obtaining in‐depth, credible information through observations, interviews, and focus groups adds depth and breadth to hospitality studies. However, given high industry turnover, recruitment and retention throughout a study is problematic. Moreover, researchers encounter many barriers as they obtain data, such as establishing authenticity and overcoming Hawthorne and halo effects.

Strategies to increase participation and thereby improve qualitative research have not been previously addressed in the hospitality literature