As most teachers realize, classroom discussions have limitations including time restraints, reserved participants, or domineering discussants. With the advent of Web 2.0, the…
Abstract
As most teachers realize, classroom discussions have limitations including time restraints, reserved participants, or domineering discussants. With the advent of Web 2.0, the opportunities for class discussion have expanded to include synchronous and asynchronous discussion boards, blogs, and wikis. Discussion forums, as an extension of classroom discussions and activities, allow teachers to target multiple social studies skills while giving students opportunities to expand their own historical understandings via peer interaction. Whether the goal is to address specific historical thinking skills or push students to think about what it means to be an active citizen in a diverse society, discussion forums can play an integral role in the development of students’ understanding of society. I describe the reasons for expanding discussion into these new mediums and provide examples of students’ online discussions. Recommendations are offered for teachers who would like to begin using discussion forums in their own classrooms.
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The purpose of this paper is to develop an inventory of behaviours and attitudes expected of English language teaching (ELT) professionals in a services context.
Abstract
Purpose
The purpose of this paper is to develop an inventory of behaviours and attitudes expected of English language teaching (ELT) professionals in a services context.
Design/methodology/approach
A two‐stage Delphi method using ELT expert panellists, comprising managers and owners from the ELT sector. Delphi is indicated for complex problems, where interpersonal interaction is impractical and domination of participants is undesirable. It is recommended for the exploration of interdisciplinary themes and the evaluation of professional practice. The theoretical scope comprised professionalism, ELT, and the role of teachers as service providers in a commercial context.
Findings
A framework of 50 standards in ten dimensions was developed. Honesty and integrity was considered the most important dimension for ELT professionals.
Research limitations/implications
The usual Delphi limitations apply, e.g. potential validity issues, unrepresentativeness, and participant attrition. The findings are not claimed as generalisible or prescriptive. Suggestions for future research include: the work, status and relevance of ELT professional associations; imperatives of private versus tertiary ELT providers; professional development, its frequency, availability and relevance, particularly in the ELT private sector; and commercial versus educational priorities in the ELT sector. The research could also be replicated with Delphic panels of English language teachers.
Practical implications
The standards framework is of practical use to ELT institutions and ELT professional associations, either to adopt whole, or employ as the basis for developing their own code of conduct.
Social implications
The standards framework will contribute to enhancing the quality of the service provision in ELT institutions operating in a cross‐cultural context, and will benefit teachers, students, managers, institutions, and the sector as a whole.
Originality/value
No such research has been reported to date in the literature.
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Barrie O. Pettman and Richard Dobbins
This issue is a selected bibliography covering the subject of leadership.
Abstract
This issue is a selected bibliography covering the subject of leadership.
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Nynke J. Bergsma, Arnout R.H. Fischer, Esther D. Van Asselt, Marcel H. Zwietering and Aarieke E.I. De Jong
The disease burden caused by Campylobacter jejuni may be decreased by reduced consumption of undercooked chicken meat. However, little is known about consumer preparation of…
Abstract
Purpose
The disease burden caused by Campylobacter jejuni may be decreased by reduced consumption of undercooked chicken meat. However, little is known about consumer preparation of poultry and the effects of commonly applied cooking times on bacterial inactivation. This study aimed to answer these questions.
Design/methodology/approach
Surveys were mailed in The Netherlands and analysed and laboratory inactivation experiments were conducted for the most frequent preparation method.
Findings
The surveys revealed that the predominant way of chicken meat cooking was (stir)frying fillets and that consumers were generally aware of the presence of bacteria on chicken meat. Thorough heating of meat was considered important, which was often checked by visual inspection. In the laboratory, D‐values for C. jejuni were obtained at frying temperatures: D was 1.95 min for artificially contaminated whole and D 0.59 min for diced fillets, respectively under practically relevant conditions. Large variability in survival was found, however.
Originality/value
The paper shows that by combining consumer research and food microbiology it was concluded that the actual risk of consumption of chicken breast fillets that contain surviving C. jejuni is higher than previously assumed.
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Demi Shenrui Deng, Soobin Seo, Zhenmin Li and Erica Weintraub Austin
This study aims to understand social media users’ responses to the influencer-endorsed wine short videos on the most popular platform – Douyin, relying on message interpretation…
Abstract
Purpose
This study aims to understand social media users’ responses to the influencer-endorsed wine short videos on the most popular platform – Douyin, relying on message interpretation process (MIP) framework and identify segmentation differences from gender and the generational cohorts (Gen Z and Gen Y).
Design/methodology/approach
Topic modeling, content analysis and quantitative analysis were used to decipher the user-generated content (UGC) data retrieved from 81 wine videos posted by the top 30 social media influencers (SMI) who focused on wine products and consumption experience messages.
Findings
The results demonstrate social media users are most inclined to respond to product-related topics, followed by the influencer, emotional, alcohol drinking intent, behavioral and skepticism. Meanwhile, the findings also revealed that the female group was more likely to engage in influencer topics, whereas the male group contributed more to product subjects. Gen Z cohort involved more themes about alcohol drinking intent, whereas Gen Y contributed more to skepticism.
Practical implications
The findings provide hospitality and wine practitioners, SMI and brand sponsors valuable information to use this advanced tactic among various social networking services.
Originality/value
This study is the first to grasp the Douyin users’ perceptions of this newly emerged influencer marketing strategy via UGC data. Originality is established by investigating gender and generational cohorts’ differences underlined by MIP.
顾客在 TikTok(抖音)对网红葡萄酒营销短视频有何见解?探索性别和代际差异
研究目的
本研究旨在了解社交媒体用户对最受欢迎的平台 - 抖音- 的网红认可的葡萄酒短视频的反应, 依靠消息解释过程 (MIP) 框架, 并识别性别和世代群组的细分差异(Z世代和 Y 世代)。
研究设计/方法论
利用主题建模、内容分析和定量分析来破译从30 名社交媒体网红发布的 81 个葡萄酒视频中关注葡萄酒产品和消费体验信息检索到的 UGC 数据。
研究发现
结果表明, 社交媒体用户最倾向于回应产品相关话题, 其次是影响者、情绪、饮酒意图、行为和怀疑态度。同时, 调查结果还显示, 女性群体更可能参与有社交媒体网红主题的话题, 而男性群体对产品主题的贡献更大。 Z 世代队列涉及更多关于饮酒意图的主题, 而 Y 世代则表现更多怀疑。
研究实践意义
研究结果为酒店和葡萄酒从业者、社交媒体影响者和品牌赞助商提供了宝贵的信息, 以在各种社交网络服务中使用这种先进的策略。
研究原创性/价值
这项研究首次通过 UGC 数据掌握了抖音用户对这种新兴的网红营销策略的看法。通过 MIP 体现性别和代际群体的差异从而体现本研究的原创价值。
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Cornelia Staub and Michael Siegrist
The purpose of this research paper was to examine difficulties that consumers have when choosing wine in a restaurant and whether structuring a wine list according to taste rather…
Abstract
Purpose
The purpose of this research paper was to examine difficulties that consumers have when choosing wine in a restaurant and whether structuring a wine list according to taste rather than origin facilitates decision-making.
Design/methodology/approach
The authors conducted two online studies in Switzerland to assess whether a wine list organized according to wine style categories, such as fresh and dry or bold and fruity, reduces consumers’ perceived difficulty of choice compared to a traditional origin-grouped wine list and which wine list consumers prefer. In the first study (N = 577), participants received either an origin- or a style-grouped wine list. In the second study (N = 276), participants received and evaluated both wine lists.
Findings
In Study 1, participants with the style-grouped wine list had a longer decision time, but perceived difficulty of choosing a wine was the same as that for the origin-grouped wine list. Study 2 revealed that participants strongly preferred either the origin- or style-grouped wine list. Overall, more than half the participants preferred the style-grouped wine list, indicating that many consumers may appreciate wine lists organized according to wine style.
Practical implications
The findings underscore that restaurants should recognize customer preferences for wine list structures, which may influence customer satisfaction.
Originality/value
This paper assesses consumer perceptions of different wine list structures and how these affect consumers’ selection of a wine in a restaurant.
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Tenzin C. Butsang, Shahroze Zafar, Parisa Dastoori, Arthur McLuhan, Emma Janet Rice, Carolyn Ziegler, Angela Mashford-Pringle and Flora I. Matheson
Public health experts and advocates have long raised concerns about the pandemic preparedness of prison systems worldwide – an issue that became increasingly salient at the start…
Abstract
Purpose
Public health experts and advocates have long raised concerns about the pandemic preparedness of prison systems worldwide – an issue that became increasingly salient at the start of the COVID-19 pandemic. People in prison experience poorer health outcomes compared to the general population, making timely access to adequate health services in prison critical for their health and wellbeing. This study aims to identify the extent of the literature on initial changes in mental health and substance use services for people in prison during the COVID-19 pandemic, summarize and synthesize the findings and identify areas in need of further study.
Design/methodology/approach
The authors conducted a review of the academic literature published internationally in English between 2019 and December 1, 2020 to describe the disruptions and adaptations to mental health and substance use services in prisons during the onset of the COVID-19 pandemic.
Findings
The authors found that mental health and substance use services in prisons around the world were widely disrupted due to the COVID-19 pandemic – predominantly consisting of the complete suspension of services, discontinuation of transfers to off-site treatment sites and limitations on service capacity. Adaptations ranged from virtual service delivery and changes to treatment dispensation processes to information sessions on overdose prevention.
Originality/value
To the best of the authors’ knowledge, this is the first review to examine the nature and extent of the literature on delivery of mental health and substance use services in prisons during the COVID-19 pandemic.