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This paper expands the theory of competitive decision making in declining industries. Kelley and Thibaut's theory of interdependence is used to analyze and explain the use of competitive and cooperative strategies among competitors. The analysis suggests that although the use of competitive strategies is more likely, cooperative strategies should produce higher performance. Several barriers to, and facilitators of, the use of cooperative strategies in declining industries are identified, and their prescriptive implications are discussed.

A distinction must be drawn between a dismissal on the one hand, and on the other a repudiation of a contract of employment as a result of a breach of a fundamental term of that contract. When such a repudiation has been accepted by the innocent party then a termination of employment takes place. Such termination does not constitute dismissal (see London v. James Laidlaw & Sons Ltd (1974) IRLR 136 and Gannon v. J. C. Firth (1976) IRLR 415 EAT).

As UK and American hospitality firms seek to extend their operations across Europe, this article focuses on some of the key concerns which are currently occupying the time and attention of executives at Forte, Holiday Inn Worldwide and Hyatt International Corporation. Each of these companies has revealed plans for international development and examples are given to illustrate their respective approaches.

The Equal Pay Act 1970 (which came into operation on 29 December 1975) provides for an “equality clause” to be written into all contracts of employment. S.1(2) (a) of the 1970 Act (which has been amended by the Sex Discrimination Act 1975) provides:

There can be few who will regret the departure of 1966. As he makes his way towards that dim hall where the years are supposed to sit on their granite columns there will be few sighs at the parting. The year has been ‘a holy terror’ to almost everybody. Contraction has been its forte and uncertainty its foible. There have been severe restraints on enterprise, the crushing of many hopes and an air of apathy verging on despair. Future historians may well describe contemporary events as taking place ‘in the year of the Freeze’, much as it was once common to say ‘in the year of the French Revolution’.

In order to succeed in an action under the Equal Pay Act 1970, should the woman and the man be employed by the same employer on like work at the same time or would the woman still be covered by the Act if she were employed on like work in succession to the man? This is the question which had to be solved in Macarthys Ltd v. Smith. Unfortunately it was not. Their Lordships interpreted the relevant section in different ways and since Article 119 of the Treaty of Rome was also subject to different interpretations, the case has been referred to the European Court of Justice.

Three principles are presented to help companies achieve sustainable, differentiated service in the 1990s. The “service brand” concept is introduced and the contrast made between a service brand and the conventional product brand. Practical methods to mobilise company‐wide support for the service brand are described, and the essential nature of brand contracts is outlined with a view to the new environment where forming a strong service network is of crucial importance.

In a previous monograph a discussion took place on stages one and part of stage two of the three stage process in an unfair dismissal action, namely the employee having to show that he has been dismissed (stage one), and some of the reasons for dismissal which fall within the statutory categories, namely the employee's capability and qualifications; misconduct and redundancy (part of stage two). In this monograph an analysis is proposed on the two remaining reasons, these being the contravention of a duty imposed by an enactment and some other substantial reason. There will then follow a discussion on the test of fairness as constituting the third of the three stage process and on the remedies available when the tribunal finds that the employee has been unfairly dismissed.

Develops an original 12‐step management of technology protocol and applies it to 51 applications which range from Du Pont’s failure in Nylon to the Single Online Trade Exchange for Auto Parts procurement by GM, Ford, Daimler‐Chrysler and Renault‐Nissan. Provides many case studies with regards to the adoption of technology and describes seven chief technology officer characteristics. Discusses common errors when companies invest in technology and considers the probabilities of success. Provides 175 questions and answers to reinforce the concepts introduced. States that this substantial journal is aimed primarily at the present and potential chief technology officer to assist their survival and success in national and international markets.

The purpose of this paper is to examine the applicability of HACCP within the hospitality industry from the perspective of two qualified and experienced chefs. It is the second article in the second Worldwide Hospitality and Tourism Themes issue of the International Journal of Contemporary Hospitality Management presenting a new method of HACCP for the hospitality industry and proof of its utility.

A combination of academic literature and industry materials is used to examine the nature of the hospitality industry, the scale of food safety problems and previous attempts to solve them.

The paper argues that in its traditional form, and in the way that many external bodies have tried to impose it, HACCP does not work for the hospitality industry and has been anything other than a benefit. However, HACCP could be the very catalyst the industry needs to come to terms with the food safety issues of a changing world. To make the principles meaningful they must be developed for the industry by the industry itself. They cannot simply be transferred from other sectors and superimposed by external agencies.

This informed and detailed chefs' perspective on HACCP in the hospitality industry is the first of its kind. It will be valuable reading for industry bodies, academics, enforcers and governments working with HACCP in this industry.