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Article
Publication date: 25 August 2021

Madugoda Gunaratnege Senali, Helen Cripps, Stephanie Meek and Maria M. Ryan

The rise of digital transaction technology has been transformative for businesses however consumer attitudes to this technology can vary. The comparison of Australians…

Abstract

Purpose

The rise of digital transaction technology has been transformative for businesses however consumer attitudes to this technology can vary. The comparison of Australians, Chinese and Sri Lankans’ consumers salient attitudes toward payment methods at the Point-of-Sale (POS) provides businesses with insights into the factors impacting consumers' payment preference.

Design/methodology/approach

A qualitative methodology was employed for data collection from Australian, Chinese and Sri Lankan participants. A combination of focus groups and individual interviews were carried out with a total of 35 participants.

Findings

Results indicate that factors of perceived relative advantage, perceived compatibility, perceived risk, perceived rewards, perceived situations and social influence impact consumers' payment preference at POS across all three countries, however the degree of impact varies in importance across the three countries.

Practical implications

In the cross-cultural comparison of the consumers' payment preference, this research highlights the complex interplay of factors that shapes these payment preferences. The findings, given the growing digitization of transactions, provides banking and financial institutions with a foundational model that can be used to improve their services and business model.

Originality/value

Previous studies failed to distinguish between payment choice at the time of the transaction and payment preference which is repeated behaviour. This study is the first to compare the consumers' payment preference across Australian, Chinese and Sri Lankan consumers and responds to calls for additional research that generalises consumers' payment preferences across cultures.

Details

Marketing Intelligence & Planning, vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 0263-4503

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Article
Publication date: 3 April 2020

Helen Cripps, Abhay Singh, Thomas Mejtoft and Jari Salo

The purpose of this research is to investigate the use of Twitter in business as a medium for knowledge sharing and to crowdsource information to support innovation and…

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Abstract

Purpose

The purpose of this research is to investigate the use of Twitter in business as a medium for knowledge sharing and to crowdsource information to support innovation and enhance business relationships in the context of business-to-business (B2B) marketing.

Design/methodology/approach

This study uses a combination of methodologies for gathering data in 52 face-to-face interviews across five countries and the downloaded posts from each of the interviewees' Twitter accounts. The tweets were analysed using structural topic modelling (STM), and then compared to the interview data. This method enabled triangulation between stated use of Twitter and respondent's actual tweets.

Findings

The research confirmed that individuals used Twitter as a source of information, ideas, promotion and innovation within their industry. Twitter facilitates building relevant business relationships through the exchange of new, expert and high-quality information within like-minded communities in real time, between companies and with their suppliers, customers and also their peers.

Research limitations/implications

As this study covered five countries, further comparative research on the use of Twitter in the B2B context is called for. Further investigation of the formalisation of social media strategies and return on investment for social media marketing efforts is also warranted.

Practical implications

This research highlights the business relationship building capacity of Twitter as it enables customer and peer conversations that eventually support the development of product and service innovations. Twitter has the capacity for marketers to inform and engage customers and peers in their networks on wider topics thereby building the brand of the individual users and their companies simultaneously.

Originality/value

This study focuses on interactions at the individual level illustrating that Twitter is used for both customer and peer interactions that can lead to the sourcing of ideas, knowledge and ultimately innovation. The study is novel in its methodological approach of combining structured interviews and text mining that found the topics of the interviewees' tweets aligned with their interview responses.

Details

Marketing Intelligence & Planning, vol. 38 no. 5
Type: Research Article
ISSN: 0263-4503

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Article
Publication date: 1 May 2009

Helen Cripps, Jari Salo and Craig Standing

The purpose of the paper is to describe the impediments to information technology (IT) adoption and possible solutions in the context of business relationships by drawing…

Abstract

Purpose

The purpose of the paper is to describe the impediments to information technology (IT) adoption and possible solutions in the context of business relationships by drawing on case studies conducted in both Australia and Finland in the heavy manufacturing sector.

Design/methodology/approach

The in depth case studies were conducted in the steel manufacturing industry in Finland and in the marine defence (shipbuilding) industry in Australia.

Findings

The findings indicate that doubts about the security of shared information, missing mutual benefits, incompatibility of IT systems, inadequate IT resources, uncertainty about the future directions of the relationship, information rich working routines, i.e. face to face communication, IT deployment not being part of the industry standard and investments not justified by the relationship seems to be the most significant impediments to IT adoption in heavy manufacturing in Australia and Finland.

Research limitations/implications

This paper focuses on one industry sector using case studies. Further work could be conducted in other industry sectors to determine if the same impediments arise.

Practical implications

Through the cases discussed an attempt is made to identify some of the impediments to IT adoption, strategies for overcoming them and by doing so, adding to the body of marketing knowledge on business relationships. For managers this paper provides some insights to manage IT adoption in the heavy manufacturing industry.

Originality/value

Across various industry sectors managers have adopted different types of IT tools to coordinate their relationships with their counterparts. However there has been little academic research in this area until recently, as the research has been focused on large firms in technology rich industry sectors. This paper broadens the discussion on IT adoption in the context of business relationships in industry sectors that have not been traditionally targeted.

Details

Journal of Systems and Information Technology, vol. 11 no. 2
Type: Research Article
ISSN: 1328-7265

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Article
Publication date: 16 November 2010

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Abstract

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Journal of Systems and Information Technology, vol. 12 no. 4
Type: Research Article
ISSN: 1328-7265

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Article
Publication date: 1 March 1917

The Daily Dispatch publishes a letter from “ One of the Guard” at a war camp, who writes as follows:—

Abstract

The Daily Dispatch publishes a letter from “ One of the Guard” at a war camp, who writes as follows:—

Details

British Food Journal, vol. 19 no. 3
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 1 March 1944

The main ingredients are soya flour, separated milk powder and oatmeal. In some mixtures vitamin concentrates are included. In theory they are admirable, but the chief…

Abstract

The main ingredients are soya flour, separated milk powder and oatmeal. In some mixtures vitamin concentrates are included. In theory they are admirable, but the chief objection to soup as a meal for a child is that it is difficult to get 1,000 calories into the stomach, even with a good hunk of bread. Thick soup is too filling. It is excellent for emergency use, as experience with the Ministry of Food canned thick soups has shown under “blitz” conditions. But, on bread and thick soup, a child feels full before it has eaten the 1,000 calories it is desirable to get into him. Health of children is, from all reports, whether from public, private or elementary schools, remarkably good. We were not a little worried at this time last year about the adequacy of the supply of first‐class protein for growing boys and girls. The position is now reasonably satisfactory and every effort is being made to see that what is required for development of muscle and bone shall be provided. You, Sir, have on numerous occasions emphasised your determination to see that the younger generations shall not suffer as the younger generations suffered in the last war from diet deficiencies. The spirit that has moved you to take that firm stand will be a powerful force in the post‐war period. I can foresee, and hope to live to see, the day when every child in the country shall be able to get a good nourishing meal at school if the parents so wish. There is another important aspect of this vast expansion of the school feeding programme. The proper planning of school meals is only one way in which the child will benefit. Education in the simple facts of food values will be an essential part of the school. Impressions formed in the minds of these young people will last their lifetime. That is fully recognised in America, where a big concerted drive is about to begin to put nutrition propaganda before every section of the nation. It is true that food habits of a lifetime are sometimes hard to change. Whether they are based on long‐established custom or deep‐rooted fallacies, or both, they are not readily given up by adults. No better illustration could be given than the reluctance of the mass of the people to purchase wheatmeal bread when there was a choice between that and the ordinary white loaf. On the one hand we were urged to force wheatmeal bread down the throats of the people and were assured that they would like it when they came to understand that it was good for them. At the other extreme we were emphatically told that the public actively disliked a dark loaf. My own impression, from a close study of the matter, is that the majority of people are “conditioned,” to use a much overworked word, to white bread and give little thought to other variety. They are certainly apathetic to any appeals based on food values. Most people go into a shop, ask for a loaf of bread, get a white one, as has always been the case unless brown were specifically asked for, and give no more thought to the matter. A striking example of this indifference has been provided recently in America, where there has been extensive commercial development of the manufacture of white flour “fortified” by additions of synthetic vitamins. Large‐scale production has been in progress for about a year. At first the public, stimulated by a vigorous publicity, bought the new type of bread. Sales rapidly mounted. That it was largely novelty rather than vitamins that sold the bread in the first instance appears to be shown by the steady fall in sales that has recently occurred. Had the public as a whole actively disliked bread that is not white, as we were so often assured, it would have been reasonable to expect a volume of protest when National Bread came into general use. No such reaction occurred. On the other hand, favourable comment has been widespread. The war‐time nutrition policy that aimed at improving the food value of bread either by use of long‐extraction flours or artificial reinforcement will certainly be reflected in post‐war developments. What line they will take is not yet clear. It is certain, I believe, that minimum requirements, at least in respect to vitamin B1, will be laid down. Whether particular methods of manufacture will be specified is another question. In this connection it is appropriate to mention that a new method of milling wheat has been devised as a result of collaboration in Canada between the Government Cereals Research Department, certain milling interests and an enthusiastic pioneer who is leading Canada's nutrition “drive,” Dr. F. Tisdall, of Toronto. This method yields a flour, as rich in vitamin B1 as an 85 per cent. wheatmeal and containing considerably more of other important nutrients of the wheat berry than the ordinary type of wheat flour. If there is a public taste in regard to the whiteness of its flour, and if it is of real significance, we have here what appears to be the perfect compromise because the new Canadian flour—to be known officially as “Canada Approved”—is truly white. In passing, I may add that to encourage the production of this type of flour in Canada the addition of synthetic vitamin B1 to white flour has been made illegal. But although we must admit a large measure of resistance in adults to new ideas about food I by no means share the view that it is always a matter of the greatest difficulty to change their food habits. Twenty years ago, perhaps even ten, a workman who openly drank a glass of milk in front of his mates would have had to face a barrage of appropriately phrased ridicule. America led the way with its encouragement of milk in factories. When the war broke out we were rapidly following her lead. Milk was being drunk in considerable and increasing volume in factories. People no longer stopped to stare if they saw a big, husky navvy drinking from a bottle of milk. We were told, when we tried to get vegetable salads into workers' canteens, to make good the loss of vitamin C which is almost unpreventable in large‐scale cooking, that the “hands” would not touch them. They didn't, when little or no effort was made to explain in simple terms what they were for or to serve them attractively. The conventional idea that salads can consist only of lettuce, cucumber and tomato and that they are only to be eaten with cold meat was hard to uproot. But, wherever canteen supervisors have taken even moderate pains to encourage people to try salads—and I am speaking of war‐time salads of shredded cabbage, grated carrot, potatoes, etc.—there has been a record of success. Of course, everything depends on who runs the canteen. In one factory in London it was found not only possible, but a simple task, to make a midday meal of the “Oslo” type popular in summer months, even with men doing relatively heavy work. The serving of a helping of vegetable salad as part of the meal has proved a success in a number of communal restaurants. It is invariably eaten and most people like the innovation. If it were offered as a separate item relatively few would ask for it, merely because they are unaccustomed to do so. This small helping of fresh vegetables is of very great nutritional importance. Large‐scale cooking in restaurant kitchens involves serious losses of vitamin C. Some are caused by vegetables being prepared and left soaking many hours before they are cooked, sometimes overnight. Even more serious losses occur during cooking. Finally, cooked vegetables which have to be kept hot for several hours suffer a further serious reduction in the amount of ascorbic acid. The result is that instead of providing at least 25 mg. of vitamin C, as we would like it to do, an ordinary canteen meal may contain no more than 5·20 mg., particularly in winter months. It is all very well for the nutritional expert to tell us that by taking certain precautions and modifying the methods of cooking vegetables a large proportion of this loss can be prevented. The hard fact is that it is exceedingly difficult, sometimes quite impracticable, to change the organisation and routine of a large kitchen. We know of no means of preventing loss of C when cooked vegetables are kept hot in insulated containers, as is frequently necessary. In four hours the ascorbic acid content of a helping of cooked potatoes can fall from about 6 mg. to 2 mg., and that of one of “greens” from 25 mg. to 10 mg.; losses, that is, of the order of 60 per cent. The small helping of vegetable salad overcomes the difficulty. We have found that there is relatively a small loss when fresh vegetables are shredded or grated. A helping of about 3–4 ozs. of mixed chopped cabbage, carrot, turnip and beetroot gives from 20 to 40 mg. of vitamin C: an amount ample for the average person's daily need. We are trying very hard through the medium of propaganda by the Ministry of Food and Board of Education to make the people salad‐conscious; in the hope that salads will become an accepted part of the daily meals of an increasing number of families, schools, institutions and hospitals. If the movement really gains good ground during the war period, when the choice is so restricted, it should spread rapidly when normal times come and the green‐grocer's shops show once again the rich variety of produce from home and overseas. It has been a hard, uphill fight to make “the man in the street” believe that garden vegetables are a good substitute for fruit, in the nutritional sense. I think we have made good progress, but there are many still unconverted. It is important that the truth of this matter should be widely known. Of the fruits we ate in ordinary times only oranges, grapefruit, blackcurrants, redcurrants, gooseberries and strawberries are particularly good sources of C. Apples, pears, bananas, cherries and plums are relatively poor in this respect. When most of these fruits are unobtainable, as at present, it is important to know that we can easily obtain our vitamin C from cabbage and sprouts, cauliflower and broccoli. We recently published, in collaboration with Dr. H. V. Taylor, of the Ministry of Agriculture, tables showing that a well‐cultivated allotment of the regulation size of ten rods, a mere 300 sq. yards, will provide all the vitamin C required for a family of four during each month of the year, even after liberal allowances for wastage and cooking losses. Moreover, the same crops will provide no less than half the vitamin A required by a family of that size. No stronger evidence of the immense value of an allotment could be produced. It will be a thousand pities if every effort is not made to sustain the allotment movement to the greatest possible extent after the war. After the last war the area cultivated in this manner fell rapidly as parks, building sites and other grounds were taken back for their original purpose. Of necessity, much land will have to be given up when peace comes again, but if our post‐war world, is, as Sir Stafford Cripps remarked on Sunday last, to be “consciously planned for better living conditions,” the immense national importance of allotments must not be ignored as it was in the “reconstruction” after 1918. Nor do I feel we should regard the British Restaurant as a temporary war‐time expedient. There will doubtless be a certain amount of agitation after the war directed towards their abolition.

Details

British Food Journal, vol. 46 no. 3
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 1 January 1917

Town Clerk's Office, Town Hall, Bethnal Green, E. 18th November, 1916. To the Chairman and Members of the Public Health Committee. Mr. Chairman and Gentlemen, At a recent…

Abstract

Town Clerk's Office, Town Hall, Bethnal Green, E. 18th November, 1916. To the Chairman and Members of the Public Health Committee. Mr. Chairman and Gentlemen, At a recent meeting of the Public Health Committee, the Chief Sanitary Inspector reported upon legal proceedings which had been unsuccessful owing to the case of “Hunt v. Richardson” decided by a King's Bench Divisional Court of five Judges on the 2nd June, 1916, and I then reported upon the legal aspect of the case.

Details

British Food Journal, vol. 19 no. 1
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 1 September 1987

Cray Valley Products Ltd have appointed Mr H. R. Crawford, director of export sales from 1st July 1987.

Abstract

Cray Valley Products Ltd have appointed Mr H. R. Crawford, director of export sales from 1st July 1987.

Details

Pigment & Resin Technology, vol. 16 no. 9
Type: Research Article
ISSN: 0369-9420

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Article
Publication date: 1 July 1900

A point repeatedly brought forward for the defence, or at all events for the purpose of mitigating the fine, in adulteration cases, is the statement that defendant's goods…

Abstract

A point repeatedly brought forward for the defence, or at all events for the purpose of mitigating the fine, in adulteration cases, is the statement that defendant's goods have been analysed on former occasions and have been found genuine. As illustrating the slight value of analyses of previous samples may be taken the average laudatory analyses on patent or proprietary foods, drinks, or medicine. The manufacturer calculates—and calculates rightly—that the general public will believe that the published analysis of a particular specimen which had been submitted to the analytical expert by the manufacturer himself, guarantees all the samples on the market to be equally pure. History has repeatedly proved that in 99 cases out of 100 the goods found on the market fall below the quality indicated by the published analyses. Not long ago a case bearing on this matter was tried in court, where samples of cocoa supplied by the wholesale firm were distributed; but, when the retailer tried to sell the bulk of the consignment, he had repeated complaints from his customers that the samples were a very much better article than what he was then supplying. He summoned the wholesale dealer and won his case. But what guarantee have the general public of the quality of any manufacturer's goods—unless the Control System as instituted in Great Britain is accepted and applied ? Inasmuch as any manufacturer who joins the firms under the British Analytical Control thereby undertakes to keep all his samples up to the requisite standard; as his goods thenceforth bear the Control stamp; and as any purchaser can at any time submit a sample bought on the open market to the analytical experts of the British Analytical Control, free of any charge, to ascertain if the sample is up to the published and requisite standard, it is plain that a condition of things is created which not only protects the public from being cheated, but also acts most beneficially for these firms which are not afraid to supply a genuine article. The public are much more willing to buy an absolutely guaranteed article, of which each sample must be kept up to the previous high quality, rather than one which was good while it was being introduced, but as soon as it became well known fell off in quality and continued to live on its reputation alone.

Details

British Food Journal, vol. 2 no. 7
Type: Research Article
ISSN: 0007-070X

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Book part
Publication date: 1 March 2021

Matthew W. Ragas and Ron Culp

Abstract

Details

Business Acumen for Strategic Communicators: A Primer
Type: Book
ISBN: 978-1-83867-662-9

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