Search results

The purpose of this paper is to show that in any business operation legal constraints and requirements impact upon the activities undertaken with the particular focus of reference to the provision of food in a public house and restaurant setting.

The methodology adopted is that of qualitative secondary research drawing on published materials in the form of legal regulations and judicial precedents, and from governmental organisations, trade associations and news articles. This approach is appropriate to the nature of the work, which seeks to raise an awareness of some of the hazards and ramifications, which may result from a failure to appreciate and observe legal standards of conduct.

The research carried out for this paper reveals examples of the range of legal measures under both the criminal and civil law in the UK which should be met in the commercial provision of food, thereby, in part, contributing to the success and reputation of the business. The rationale for both criminal and civil law is indicated together with the means of enforcement and the consequences of infringement.

The work is not intended to constitute a comprehensive or speculation‐free statement of the totality of the legal measures which operate in this area, nor to be technical in nature, nor to amount to legal advice, but it is intended to highlight some of the legal pitfalls which may await the unwary or insouciant in the supply of prepared food meals to customers and consumers. Each country has its own legal system and regulations in varying degrees, although there may be similarities in certain respects, such as in the common law jurisdictions of the Commonwealth and the USA, which have been influenced by English law. Within its areas of legal competence, the European Union has sought to effect harmonisation amongst the member states. As there is no universal system of the legal regulation of food provision, this makes it imperative that appropriate guidance and advice are obtained locally before commencement of activity. To keep within reasonable bounds, this paper is confined to UK law. However, this should serve to exemplify the standards of a democratic and commercially sophisticated country with regard to the subject matter under examination.

The paper concludes with a number of suggestions of a practical character, which may be of interest to those engaged in the provision of food in public houses and restaurants.

The material employed in this work has been gathered from a variety of sources, with the intention that the selections made, together with the interpretations given, serve a useful function in bringing into prominence that in the provision of food, with particular reference to those operating public house and restaurant businesses, it is essential that proper attention is given to all necessary legal considerations.

The purpose of this paper is to present a review of the literature on alcohol consumption, the externality cost of alcohol consumption, and the effectiveness of policy options.

Evidence on the cost to society of alcohol consumption, the amount of excise tax collected, the demand response of consumers, and the effectiveness of alcohol‐control policies is reviewed.

Alcohol excise taxes generally, but not everywhere, fail to recover the externality costs placed on society that arise from alcohol consumption. Where externality costs are greater than excise revenue higher excise taxes are one effective and appropriate policy response. Complementary policies to higher excise taxes are likely to include: the provision of more information about harmful effects to consumers, especially the young; greater enforcement of drunk‐driving laws and zero tolerance drunk‐driving laws for young drivers. Restrictions on the opening hours of late night venues may have a modest impact on reducing costs, while advertising restrictions are unlikely to be effective.

Typically. articles on alcohol consider a single issue. This review paper brings together information from both the health stream of alcohol studies and the economics stream of alcohol studies and provides a useful survey and synthesis of the literature.

The purpose of this paper is to examine corporate social disclosure in Libya so as to determine if it follows the western capitalist model or whether it has developed its own distinct characteristics resulting from influences of the Islamic and socialist environment in which it operates.

The paper arrives at a definition of western CSR, discovers the reasons that firms make disclosures, and then considers the key influences on Libyan society. It finally studies disclosure in 56 of its companies.

The results suggest that the emphasis on CSR disclosure in Libya is different from that to be found in the west.

Before final conclusions can be drawn, more companies would need to be studied, from a wider variety of industries.

Despite the limitations, the paper offers an insight into a socialist and Islamic approach to corporate social disclosures.

The paper aims to identify the causes of the decline of French cafés and highlight some of the solutions which have been implemented to save this symbol of French identity.

The paper uses secondary French sources, mainly from the press and professional organisations.

Cafés (or bars), once symbols of French lifestyle and identity, have experienced a sharp decline in numbers over the past decades. Legislation, including a smoking ban and more stringent drink‐driving enforcement, has been blamed. However, social and cultural factors have helped to change the French lifestyle, and it is possible that many bar owners did not adapt with sufficient speed to the new consumer demand.

The work is primarily limited to a literature review. More theoretical and empirical research is needed to further analyse the developments to which the profession has had to adapt, and the changes the latter will bring to the sector as a whole.

The paper provides an examination of the current position of the French cafés and the need of owners to be aware of current trends and to adapt to these.

The purpose of this paper is to investigate drinking patterns; attitudes towards alcohol consumption and alcohol‐related behaviours amongst differing groups of young adults. A further aim is to investigate whether the drinking behaviours of undergraduate populations can be considered to be representative of young adult behaviours in general.

Four groups of young adult alcohol consumers are identified. The participants in the first two groups are aged between 18 and 23, one group being undergraduates and the second non‐graduates in work. Participants in the second two groups are aged between 24 and 29, one group comprising graduates in work, the second non‐graduates in work. 120 questionnaires were completed; 30 in each sample group, with an even gender distribution. Follow up one‐to‐one interviews are carried out with representatives from each group.

Although a small study it is evident that whilst there are some similarities in behaviours between the differing sample groups significant differences in alcohol‐related behaviours dominate.

The results suggest that utilising the results of research carried out amongst student populations to inform government policies with regard to the behaviour of young adults in general is unlikely to be successful in changing drinking behaviours.

This paper produces new insights into current drinking cultures and attitudes towards drinking in differing groups of young adults. Specifically, it compares behavioural norms between graduate and non‐graduate populations challenging much current research which is based upon student samples as being representative of the young adult population as a whole.

The aims of this paper is to review the latest management developments across the globe and pinpoint practical implications from cutting‐edge research and case studies.

This briefing is prepared by an independent writer who adds their own impartial comments and places the articles in context.

The public house has long been an established part of UK culture, deservedly taking its place alongside such as fish and chips, royalty and afternoon tea. Recent years have not been kind, however. And as proprietors continue to shut their doors permanently at an alarming rate, it illustrates that even the greatest of British institutions are not immune to the ravages of time. For most of the last century, such an outcome would have been unthinkable. Community life invariably revolved around the local pub and business generally thrived as a result. Such establishments were mainly frequented by working‐class males, with beer being the staple drink for the vast majority. But nothing lasts forever and certain developments served to take publicans out of this comfort zone.

The paper provides strategic insights and practical thinking that have influenced some of the world's leading organizations.

The paper provides strategic insights and practical thinking that can have a broader social impact.

The briefing saves busy executives and researchers hours of reading time by selecting only the very best, most pertinent information and presenting it in a condensed and easy‐to digest format.

Twenty years ago, 80 percent of British pubs were owned by breweries who appointed managers or tenants to run them. Mature married couples were preferred, so the wives could work for a pittance and age promised the customers’ experience. Training was minimal, as pubs existed to sell beer, and few offered food or entertainment. In 1990, the government limited the number of outlets brewers could own. This led to the formation of pub owning companies whose profit relied on retail sales. Restructuring coincided with low consumer spending and an expansion of the leisure market. Moreover, more women visited pubs and public expectations changed: standards of comfort came under more intense scrutiny. As a result, the 1990s saw innovations in the pub environment, such as the growth of pub catering, the development of theme pubs, family pubs, etc.

Examines the development and changing environment of the public house sector. Studies reasons for the general decline in trade with particular reference to the state of rural pubs. Considers some strategies for ameliorating the problems faced. Highlights the considerable challenge to management and argues that the role of local and national government is crucial, suggesting that they need to have more proactive policies in place.

The purpose of this paper is to investigate the need for the creation of a professional body whose membership would be essential for those wishing to hold a licence for the retailing of alcohol in the UK.

The Home Office and similar sources are employed to establish the problems of alcohol abuse. Trade information is utilised to consider the attitude of various stakeholders to this issue. Ethical texts examine expected responses from the sector. From these authoritative sources a solution has been proposed.

The results led to the proposal that the establishment of a compulsory professional body be considered.

There is a lack of empirical research to investigate the proposal. This would be necessary to progress the idea.

The proposal for a professional body whose membership would be compulsory for a licence‐holder would be the subject of a major policy debate.

This embryonic proposal is original and would be of interest to all stakeholders.