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This paper describes the design and implementation of a system for computer generation of linked HTML documents to support information retrieval and hypertext applications on the World Wide Web. The approach is based on work by Salton and others, but extends the concept to be compatible with the World Wide Web browser environment by adding an interactive indexing technique that is well suited to the mouse‐based point‐and‐shoot input common to windowed browsers. The system does not require text query input, nor any client or host processing other than hypertext linkage. The goal of this work is to construct a fully automatic system in which original text documents are read and processed by a computer program that generates HTML files, which can be used immediately by Web browsers to search and retrieve the original documents. Thus, a user with a large collection of information — for instance, newspaper articles — can feed these documents to the program described here and produce directly, without further human intervention, the necessary files to establish World Wide Web home and related pages, to support interactive retrieval and distribution of the original documents.

This paper aims to profile the WHATT theme issue “Can the culture of safety and quality in organizations be measured and changed?” with reference to the experiences of the theme editors and writing team.

This paper uses structured questions to enable the theme editors to reflect on the rationale for the theme issue question, the starting-point, the selection of the writing team and material and the editorial process.

This paper draws on a specialist team of researchers and practitioners to examine the extent to which the culture of safety and quality in organizations (with particular reference to food management) can be measured and changed. It reflects on research and stakeholder interaction that is helping to shape current and future thinking about food safety culture in hospitality organizations and provides practical ways of reviewing and improving it.

The theme issue outcomes provide lines of enquiry for others to explore and they reinforce the value of WHATT’s approach to collaborative working and writing.

This theme issue builds on prior work (reported in earlier theme issues) and profiles a well-researched and practical approach to reviewing, measuring and improving the culture of safety and quality in hotel and catering operations.

The purpose of this paper is to identify the significance of the notion of food safety and quality culture as an important element in the practice of food safety management. It is the concluding article in a special themed edition of the Worldwide Hospitality and Tourism Themes, discussing the importance of measuring food safety and quality culture.

This paper provides a review and discussion of the findings outlined throughout the papers in this special themed journal edition.

Food safety and quality culture are important yet intangible; measurement tools are available and can add value to organisations in assessing and improving their culture.

This paper brings together literature, research, case studies and viewpoints to examine the significance of food safety and quality culture. It will be of value to food safety and quality practitioners, trainers, auditors and other stakeholders involved in the food industry.

This paper aims to present results from a research that analyzed consumer perceptions of service quality in restaurants in four European cities – Belgrade (Serbia), Manchester (UK), Thessaloniki (Greece) and Porto (Portugal).

A total of 802 respondents have been interviewed using a structured questionnaire. The service quality statements covered food quality, building exterior, restaurant interior and layout, seating comfort, restrooms and servicing.

Within all analyzed categories (city, gender and age), servicing of food and taste of food were the most influential factors. However, this study confirmed that there are different patterns in analyzed cities. For each factor analyzed, in at least two cities, results for the items were significantly different. Consumers from different cities showed different perceptions regarding service quality in restaurants. Gender of consumers plays a significant role in the perception of interior, restroom and servicing factors in restaurants. Age of respondents was the category with no significant difference with respect to food quality, layout, restrooms and servicing.

Given the great cultural and other differences within the four cities/countries, more research is necessary to determine if similar results would be derived from different samples across various other continental and Mediterranean European cities.

In addition to increasing the theoretical understanding of the cultural aspects of the service quality, this paper can be of managerial relevance.

By using the lens of the social enterprise mark (SEM) accreditation which enables social enterprises to “prove” that the interests of people and planet are put before shareholder gain, this study aims to enhance the knowledge of how effectively the social agenda is communicated by higher education institutions (HEIs).

By using a qualitative research design, this exploratory study uses a combination of both a focus group and in-depth interviews with HEI holders of the SEM.

With a particular focus on University A, this study advances the knowledge around how social agendas and the role of the SEM in particular are used to communicate to HEI employees as a key stakeholder group.

At the time of this study, fewer SEM accredited HEIs existed, and therefore, the following conclusions are based upon a small select sample of HEIs that held the SEM. Further studies are needed to provide a more representative view of each university’s use of and commitment to the SEM/ Social Enterprise Gold Mark.

Building on Powell and Osborne’s (2015) observations regarding the role of marketing in social enterprises, the findings of this study offer practical insight into current and or prospective HEI SEM holders as to the role of “social” accreditations, stakeholder perceptions of such marketing initiatives and how they can be used as a vehicle to improve social communications in the future.

The area of social enterprise and social impact has been evolving in recent decades, but literature in relation to its promotion and communication in the higher education sector remains scant. This study responds to this gap in the literature by providing greater insight into how social agendas and engagement with the SEM, specifically, are communicated by HEIs.

Information storage and retrieval (IS&R) programming is often hindered by the lack of specialized facilities in traditional computer languages. This article describes a portable programming language, derived from the C and Mumps languages and designed to meet the needs of IS&R applications. The language allows the user to deal with an IS&R database at a level of abstraction consistent with many theoretical models commonly in use. Examples from a pilot implementation of a statistically‐based retrieval system are given which demonstrate that this approach results in substantial savings in disk storage and greater coding efficiency when compared with traditional implementation techniques.

The purpose of this paper is to identify costs and benefits associated with the implementation of evolving hazard analysis critical control point (HACCP) systems. It is the third paper in a themed issue of Worldwide Hospitality and Tourism Themes presenting international food safety management challenges and solutions.

The paper takes the form of a literature review of food safety research and the stated benefits of food safety management from regulators and other organisations.

This paper investigates the benefits and costs of implementing evolving methods of HACCP, such as the SFBB system. Statements of benefits from regulators and other organisations are compared to identify the main purported benefits, and these are discussed in relation to practical implications and industry interpretations.

The paper will be of value to practitioners, researchers, policy makers and other stakeholders involved in the food industry.

This is a unique comparison of the purported benefits of food safety management, with an in‐depth consideration of these in a real world context.