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This article has been withdrawn as it was published elsewhere and accidentally duplicated. The original article can be seen here: 10.1108/09596119610119949. When citing the article, please cite: Paul Morrison, (1996), “Menu engineering in upscale restaurants”, International Journal of Contemporary Hospitality Management, Vol. 8 Iss: 4, pp. 17 - 24.

Examines the impact of restricting tobacco smoking in the Australian hospitality industry. Recent Australian legislation has demonstrated strong support for the rights of individuals to a smoke‐free environment in public places. Describes a study undertaken in 1990, and repeated in 1992, to assess patrons′ attitudes to smoking in restaurants. Discusses the implications of the results for the hospitality industry.

The increasing incidence of food‐borne diseases emphasises the importance of improving and maintaining a high standard of food safety in food service establishments. Currently, a proposal to develop an Australian national food hygiene standard based on the HACCP principles, is being discussed by major stakeholders with a view to improving the standard of food safety. This article reports on the diverse standards of hygiene found in a cross‐section of food service establishments in south‐east Queensland, Australia. Hygiene standards were found to be satisfactory in only ten of the 19 sites surveyed. It is important for the success of the national food safety strategy that any legal framework, codes of conduct and auditing of standards, complement the existing workplace practices and culture of food service establishments.

Improving work‐life balance is often used as a euphemism for keeping all contact with the office to a minimum, but a company that is regularly ranked among the best to work in the UK is finding quite the opposite. Sports and social activities are thriving at building, transportation and environmental consultancy FaberMaunsell and people are using the company as a springboard for increased participation in their local communities.

The purpose of this paper is to discuss opportunities to obtain more information from the Agricultural Resource Management Survey (ARMS). Specifically, the paper will explore the issue of survey nonresponse, the development of pseudo panels, and more frequent updating of cost of production data on an enterprise basis.\

Researchers from the Land Grant University System and the Economic Research Service have relied on ARMS to evaluate the effect of agricultural, macroeconomic, and other factors on the US farm sector, farm businesses, and the households that manage them. This paper will identify gaps in understanding and proposes approaches to extract additional information from ARMS.

The relevance of ARMS in the future will depend on the ability to continue to understand potential pitfalls and areas of additional research that can develop new procedures to extract additional information. Three issues which are in need of further study include continuing to examine the issue of non‐response, refining methods to develop pseudo panel data, and examining methods to develop commodity specific financial information between the commodity specific surveys.

The National Research Council completed a review of ARMS to address challenges in keeping the survey relevant into the future. However, research that examines the construction of financial statements and other information had not been conducted since the early 1990s. This study fills part of that gap.

The increasing incidence of food‐borne diseases emphasises the importance of improving and maintaining a high standard of food safety in food service establishments. Currently, a proposal to develop an Australian national food hygiene standard based on the hazard analysis and critical control point (HACCP), principles, is being discussed by major stakeholders with a view to improving the standard of food safety. Notes that food service representatives are naturally supportive of high standards of food safety, but feel the costs associated with HACCP‐based food safety are prohibitive for small businesses, and they advocate that the costs of staff training in food safety be borne by the entry level employee. Reports on the diverse standards of hygiene found in a cross‐section of food service establishments in south‐east Queensland, Australia. Hygiene standards were found to be satisfactory in only ten of the 19 sites surveyed. Small restaurants and hotel/clubs compared unfavourably with larger food service providers, (which included cafeterias, hospitals, resorts and a contract airline caterer). As the food service industry is still dominated by small operations, these findings suggest that there are major challenges ahead in devising a national food hygiene standard which will be accepted and be implemented by this sector.

The purpose of this paper is to explore the extent to which project preferences and social capital constrain mobility in project‐based careers.

The paper analyzes the careers of 352 individuals who entered the motion picture industry between 1988 and 1990. It uses motion picture credit histories to generate role sequence paths. The paper quantifies differences between paths using optimal matching techniques and cluster analysis to classify paths into clusters. It validates the classification by testing hypotheses about differences between path clusters.

In addition to a large group of individuals who exit the industry after the initial credit, the paper identifies three distinct clusters of career paths that exhibit differences in the sex of individuals on them, in the persistence of relationships with employers, in employer characteristics, and in the nature of subsequent projects.

Because the paper is exploratory, general hypotheses are tested. Motion picture production may be an extreme example of project‐based production, which would limit generalizability.

Managers, individuals and career experts should recognize that mobility can be constrained and channeled by preferences in project type and by social capital. Employer celebrity appears to play no role in the careers of assistants, but control over many projects plays a significant role.

The paper demonstrates non‐organizational constraints on mobility in project‐based, apparently boundaryless, self‐managed careers.

The use of practical teaching restaurants as experiential learning resources is widely practised in UK institutions offering hospitality management programmes at undergraduate degree level. Surveys the extent to which students are permitted to make management decisions in such teaching restaurants. While some institutions give students considerable freedom to manage their restaurants, others give little opportunity to experience a realistic work environment. The use of computerized management information systems (MIS) to support decision making is widespread, but there are still many unpursued opportunities open to institutions. Concludes that unless students are given the opportunity to manage their teaching restaurants and also are provided with the information systems to help guide their decisions, teaching restaurants are not fulfilling their potential as an experiential learning resource.

The purpose of this paper is to examine the impact of changes in farm economic conditions and macroeconomic trends on US farm capital expenditures between 1996 and 2013.

A synthetic panel is constructed from Agricultural Resource Management Survey (ARMS) data. A dynamic system GMM regression model is estimated for farms as a whole and separately within farm typology categories. The use of farm typologies allows for comparison of the relative magnitudes of these estimates across farms by farm sales level and the operator’s primary occupation.

Changes in gross farm income levels, tax depreciation rates, and interest rates have a significant impact on crop farm investment, while changes in output prices, net cash farm income levels, tax depreciation rates, and farm specialization levels have significant impacts on livestock farm capital investment. The relative significance and magnitudes of these impacts differ within farm typologies. Significant differences include a greater responsiveness to change in tax policy variables for residential crop farms, greater responsiveness to changes in output prices and debt to asset ratios for intermediate livestock farms, and larger changes in commercial crop and livestock farm investment given equivalent changes in farm sales or the returns to investment.

These findings are of interest to agricultural economists when constructing farm investment models and employing pseudo panel methods, to those in the agricultural equipment and manufacturing sector when constructing models to manage inventories and plan for production needs across regions and over time, to those involved in drafting tax policy and evaluating the potential impacts of tax changes on agricultural investment, and for those in the agricultural lending sector when designing and executing agricultural capital lending programs.

This study uniquely identifies differences in the level of investment and the magnitude of investment responsiveness to changes in farm economic conditions and macroeconomic trends given differences in income levels and primary operator occupation. In addition, this study is one of the few which utilizes ARMS data to study farm capital investment. Utilizing ARMS data provides a rich panel data set, covering producers across many different crop production types and regions. Finally, employing pseudo panel construction methods contributes to efforts to effectively employ cross-sectional data and dynamic models to study farm behavior across time.

Profiles the development of menu‐engineering models and, in particular, the movement supporting the quantification of all costs associated with the production of a menu item. Reports the findings of a study of upscale restaurant menu planners. While all menu planners adopted elements of menu engineering when planning menus, most rejected the opportunity to factor in non‐material direct costs as a major component of determining menu content and prices. In particular, individual dish labour cost was not considered an important menu‐planning criterion. Dishes which attracted low sales, but which planners felt added interest to the menu, were included on the menu. This supports the view of most advocates of quantitative menu analysis that the profitability of individual dishes on the menu is only one of several important criteria when designing the menu.