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Examines the hazard analysis critical control point system (HACCP) for maintaining the microbiological quality of foods. In particular, it deals with the cooling of foods and uses the Heisler model to predict the cooling effects of various types of cooling equipment on different types of food.

A good relationship between the hospitality industry and environmental health officers is seen as essential if food poisoning statistics are to be improved in the future. A questionnaire issued to both parties indicates that there are still areas of disagreement which need to be bridged if progress in food safety is to be made.

The nutritional advantages of reducing fat in the diet have been well publicised since the appearance of the NACNE and COMA reports. The major ways of reducing fat in the diet are by recipe changes, producing less fried food and using fat reduced ingredients. However there are others that are not so well known. These include the addition of powders to frying oils which reduce the amount of oil absorbed by the food, the manufacturers claim, by up to 50 %; and the use of modified batters that contain high amylose starch which are claimed to reduce fat absorption. With fried fish, reductions from 18–24% (wheat flour only) to 10–12% (wheat flour plus high amylose starch) have been recorded.

States that sandwiches purchased by customers from an outlet in the centre of Manchester (UK) were analysed and a comparison was made between the actual nutritional status of the sandwiches and customers’ perceptions of the same. Customers selected, on average, sandwiches which were below the standard nutrient requirement for energy and non‐starch polysaccharide. However, they were adequate on other criteria such as iron and saturated fatty acid. Customers with relatively higher nutritional knowledge were no better at judging the nutritional content of their sandwiches, which suggests that customers generally should benefit from clearly presented, easy to understand, nutritional information.

Reports on studies, which were carried out in two urban schools in the UK, of the nutritional composition of mid‐day meals taken by primary schoolchildren. Describes how the nutritional analyses indicated that all of the meals provided an excess of the energy from components such as fat and sugar, whereas some of the meal choices provided a less than adequate supply of minerals and vitamins such as iron, calcium and folate. The meals included hot meat and non‐meat dishes and sandwiches. Makes comparisons with standards provided by the Caroline Walker Trust.

The 1995 Food Hygiene Regulations can be seen either as a problem for the hotel and catering industry or as an opportunity to put into place an acceptable hygiene model that is going to remove the confusion caused by the 1990s legislation. However, to achieve this, the proposals must be founded on scientific data and the Joint Hospitality Industries Congress must be prepared to take on the appropriate government body if it finds that its recommendations are being subjected to unacceptable modifications. It is also important for the hotel and catering industry to maintain a recognized forum to influence future legislation.

The structural design problem can be viewed as an iterative design loop with each iteration involving two stages for topology and shape designs with genetic algorithm (GA) as the optimization tool for both.

The topology optimization problem, which is ill posed, is regularized using a constraint on perimeter and solved using GA. The problem is formulated as one of compliance minimization subject to volume constraint for the single loading case. A dual formulation of this has been used for the multiple loading cases resulting in as many behavioral constraints as there are loading cases. The tentative topology given by the topology optimization module is taken and the domain boundary is approximated using straight lines, B‐splines and cubic spline curves and design variables are selected among the boundary defining points. Optimum boundary shape of the problem has been obtained using GA in two different ways: without stress constraints; and with stress constraints.

The proposed two stage strategy has been tested on benchmark structural optimization problems and its performance is found to be extremely good.

The strategy appears to be eminently suitable for implementation in a general purpose FE software as an add‐on module for structural design optimization.

It has been observed that the integrated topology and shape design method is robust and easy to implement in comparison with other techniques. The computing time requirements for the GA does not appear daunting in the present scenario of high performance parallel computing and improved GA techniques.

Using functional contextualism, this study aims to explore how Ghanaian micro-entrepreneurship of women (MEW) impacts on the achievement of four targets of sustainable development goal 1 (SDG) (income, social protection, economic resources and resilience) with the cultural factors of women as a mediator.

Using a mixed methods approach, semi-structured questionnaires were used to collect data from 171 micro women entrepreneurs in Tema. The data collected was analyzed using thematic and multiple regression techniques.

The study reveals that micro women entrepreneurship relates significantly to earning incomes and procuring economic resources. These targets cannot be achieved without the significant effects of cultural factors.

This paper contributes to the literature on micro women entrepreneurship and sustainable development goals by indicating that a better appreciation of the relationship of micro women entrepreneurship and achievement of SDG 1 targets will have to be examined within the cultural setting of women. The theoretical contribution is in showing that MEW to be an enabler for achieving the earning of income and procuring economic resource targets of SDG 1. Micro women entrepreneurship is both a process (earning income) and outcome (procuring economic resources) for achieving SDG 1 targets.

The purpose of this paper is to explore the extent to which entrepreneurial resourcefulness and competencies theories and practice can be applied in small youth entrepreneurship in Ghana as well as develop an entrepreneurial resourcefulness model for youth entrepreneurs that incorporates their competencies.

A qualitative exploratory approach using semi-structured in-depth interviews amongst 32 youth entrepreneurs in Accra, Ghana was used.

Youth entrepreneurial resourcefulness embraces some relevant concepts of traditional entrepreneurial resourcefulness and competencies. It also emerged that there were other competencies including discipline, understanding business numbers and being empathic which are competencies associated with youth entrepreneurial resourcefulness.

This paper was limited to a small sample of youth entrepreneurs in Ghana; thus, the generalisation of findings should be done with care.

A “3Ps” model for entrepreneurial resourcefulness in youth micro-entrepreneurship is proposed, which encompasses the attributes of personal, people and political competencies. This paper is one of the few attempts to study and explain the type of competencies and resources embedded in youth entrepreneurial resourcefulness.