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The purpose of this paper is to investigate the contributions of both successors and incumbent leaders to family firm continuity, using insights from the family business succession literature and cultural dimensions theory.

In a qualitative study, the succession practices of 19 Mexican-American family firms were examined.

The findings are encapsulated by seven propositions and a model of Mexican-American family firm generational contributions and constraints to family business continuity.

In-depth interviews with immigrant and second generation family firm leaders revealed both traditional family firm succession patterns and atypical succession patterns, including generational inversion and equals across generations.

This case study exercise highlights the importance of food supplier selection and forecasting to minimize food cost and maximize profit for a hotel restaurant. The importance of data analytics in supplier selection is emphasized. The case exercise provides students with a more comprehensive understanding of spoilage and the calculation of food cost percentage, which should save the hotel restaurant under study significant dollars, help the environment, and strengthen the operation. The events described in this case are based on real world experiences.

This research uses a data driven problem-solving approach to accurately forecast food requirements and minimize spoilage.

Because of its focus on restaurant operations, the case exercise is appropriate for senior-level undergraduate courses or graduate courses in Operations Management, Restaurant Food and Beverage Management, Hotel Management, and Data Analytics.

Effective use of human resources is important for the profitability and governance of family firms. In a study of the human resource management (HRM) practices of US Hispanic family firms, the purpose of this paper is to discuss the implications of agency and stewardship governance.

To better understand HRM practices in US Hispanic family firms, the authors present findings from 169 US firms to hypothesize the extent of HRM development in Hispanic family firms (n=70) vs non-Hispanic family firms (n=99).

Results indicated that HRM practices in Hispanic family firms are less structured than those of non-Hispanic family firms; however, when Hispanic family firms effectively use HRM practices, they will have greater financial success.

Therefore, the results suggest that Hispanic family firm leaders display relatively low agency governance and high stewardship governance.

Using the theory of planned behavior as a theoretical base, this study aims to examine the effect of the personality attributes, risk-taking, creativity and locus of control on the entrepreneurial intentions of US business college students. The authors replicated previous studies from around the world but performed the research during the Covid-19 pandemic.

The authors surveyed 353 students, comparing those with entrepreneurial intentions (n = 213) versus those without entrepreneurial intentions (n = 140).

The authors found that risk-taking and creativity both significantly and positively predicted entrepreneurial intentions, but locus of control did not have a significant impact.

Contextually, the authors performed this study during the widespread complications of the Covid-19 pandemic. The authors advise business educators to initiate programs that encourage student entrepreneurship by nurturing creativity and offering educational resources that assist students in reducing the perceived risk of entrepreneurship.

The authors seek to increase awareness among business educators of the significance of entrepreneurship as a desirable career. The authors believe that one impact from the Covid-19 pandemic has been an expanded interest among students to start their own businesses. The authors propose that creative measures introduced into the business school curriculum by business educators will enhance students’ desire to take risks to create their own businesses.

It is widely recognised that there is a significant gap in our knowledge on the nutritional content of meals provided by the catering industry. The annual National Household Food Consumption and Expenditure Survey,1 provides information on household food purchases, which is used to estimate the nutritional intake of individuals. It does not provide any nutritional information on meals purchased and consumed outside the home.

Working as a consultant in the field of team development, I frequently find myself at odds with people who have different perceptions about the nature of the work. This confusion was actually expressed in print when in 1980, following the publication of my article on team problem diagnosis, another consultant wrote of his “simpler” method. This turned out to be the “LIFO” system. Again, similar misunderstanding arose in 1982, within a large client organisation in the public sector. The client had undergone major reorganisation, and it had been decided to create an internal consultancy role, a central function of which was to be team development. I was engaged to train those appointed to the role, with emphasis on the skills required by internal consultants. It came as some surprise therefore to be told during a seminar with some of the organisation's directors, that “team building” had recently been conducted in the area concerned. I had not yet trained the internal consultants. It emerged of course that their “team building” and my “team development” were entirely different processes. Impatient to “get things moving”, the organisation had initiated a programme of “team‐building” activity based on packaged exercises, mainly concerned with the analysis of management style.

The possible introduction of a star rating system for hospital catering is discussed. Many Health Authority catering heads would welcome it as a help in Quality Assurance Programmes. Independent assessors would be best.

Those who move among the people with their eyes open will not doubt that the number of non‐smokers is increasing, but mostly among older adults. Sales of cigarettes, despite the ban on advertising and the grim warning printed on packets, do not reflect this however, which can only mean that those who still smoke are the heavy smokers. This is a bad sign; as is the fact that youngsters, including a high percentage of those at school, openly flaunt the habit. The offence of using tobacco or any other smoking mixture or snuff while handling food or in any food room in which there is open food (Reg. 10(e)), remains one of the common causes of prosecutions under the Food Hygiene Regulations; it has not diminished over the years. The commonest offenders are men and especially those in the butchery trade, fishmongers and stall‐holders, but, here again, to those who move around, the habit seems fairely widespread. Parts of cigarettes continue to be a common finding especially in bread and flour confectionery, but also in fresh meat, indicating that an offence has been committed, and only a few of the offenders end up in court. Our purpose in returning to the subject of smoking, however, is not to relate it to food hygiene but to discuss measures of control being suggested by the Government now that advertising bans and printed health warnings have patently failed to achieve their object.

The standards of dietary management for the British Army stationed in barracks have improved quite considerably over the centuries. These improvements have been even more dramatic in the last twenty‐five years since the end of National Service to the point where it could be claimed that the food provided at least equals that found in many industrial catering establishments. The introduction of a wholly volunteer force has increased individual expectations, and if the right calibre of recruit is to be attracted and retained then these expectations need to be satisfied. However, despite the overall improvements in visible standards, these may not have been paralleled by the contribution which the military diet makes to the nutritional status of the soldier. Historically soldiers on joining the army suffered from deficiency diseases and the primary aim was to correct these and prevent any further recurrence. Deficiency diseases are now very rare and the limited research conducted recently indicates that the military diet has followed the general civilian trends. Diseases of affluence are likely to affect the military population in the same way as the civilian population.

The purpose of this paper is to understand better the formation of an industry and the movement toward agglomeration by examining the development of the furniture manufacturing industry of Western North Carolina and Virginia.

In this general review, the initiation and growth of the furniture industry is traced, applying the theory of agglomeration and noting isomorphic tendencies and the primacy of the search for legitimacy among constituents.

The paper finds first of all, the pioneering efforts of Thomas Wrenn in High Point brought the industry to the region. An initial wave of furniture manufacturers followed closely behind Wrenn as the industry gained legitimacy and status in North Carolina. Important elements in building the industry included the establishment of the Southern Furniture Manufacturers Association and the Southern Furniture Market in High Point. A second wave of furniture producers arrived on the scene after the First World War. This group benefited from cooperative actions of the survivors of the first wave and brought the Western North Carolina and Virginia area to the forefront of the furniture manufacturing industry in the USA. Finally, the paper comments on the current state of the industry in relation to the threat of foreign competition.

The furniture industry is not alone in the need to understand the impact of globalization. Practitioners and researchers alike should be aware of the costs to stakeholder groups, such as employees and local communities.