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The purpose of this paper is to determine the utility to consumers of hygiene disclosure schemes for eating places.

A sample of hygiene disclosure schemes operated by local authorities in the UK was examined for features that might be expected to influence consumer awareness and behaviour.

The survey revealed that schemes differed in the interpretation of scores, the extent of information disclosed, the communication channels used to disclose information and the amount of publicity provided for businesses and the public. The majority of schemes provide certificates which businesses are encouraged to display prominently. Hygiene inspection information is posted on the web sites of all the local authorities.

The number of schemes in this study was limited. A comprehensive evaluation of the current UK “Scores on Doors” schemes will have to take into account a large number of schemes with a very large number of variables, making its feasibility questionable.

The “Scores on Doors” schemes will only be successful if the public are fully aware of them and the schemes are well respected. They will have to be well publicised, to operate in an open, transparent manner and be consistent and fair. This study shows that, although the schemes have some features in common, there is considerable lack of consistency, particularly in the representation of scores as symbols.

Published evaluations of hygiene disclosure schemes relate to schemes operating outside the UK. This study examines some of the features of current UK schemes that will require consideration if a consistent nation‐wide scheme is to be developed.

In both their enforcement and training role environmental health officers (EHOs) may influence businesses' attitudes to hygiene training. A survey was conducted to examine EHOs' experience and perceptions of the provision and effectiveness of food hygiene training in small food businesses. The results indicate that officers had concerns about the content and the delivery of hygiene courses and about the quality of other hygiene trainers. Officers use the industry guides to advise on training but receive limited guidance on the assessment of hygiene training in the workplace. The checking of training records was considered to be less important than the use of observation and questioning for assessing hygiene training effectiveness. Environmental factors, such as supervisor support and situational aids were judged by officers to be important factors in the implementation of workplace hygiene training. They reported low levels of formal refresher training and active support of training by management.

Research on the traditional approach to selection is considered, and suggestions are made for improvements to this approach. Attention is drawn to the need to improve selection methods and several alternative methods are considered. Personality characteristics of a small sample of hotel general managers are reviewed.

This paper briefly reviews the nature of sexual harassment, the response of industry to the problem and the adverse impact that may result from sexual harassment. Data from a survey of sexual harassment experienced by hospitality students whilst on supervised work experience are reported. The reported personal consequences of sexual harassment are considered and the results discussed in relation to previous research. Particular attention is drawn to the high incidence of customer harassment; the need for additional research is identified.

The nature of HRM and the extent to which it is adopted by industry is reviewed. HRM in the hotel and catering industry is compared with other sectors of industry, including small to medium size organizations. The literature concerning HRM and performance is briefly reviewed and its relevance to service industries, and the hotel industry is addressed. Service quality is identified as a performance indicator. Determinants of service quality are considered in relation to HRM. The need for additional research is identified.

There exists no detailed account of the 40 Australian women teachers employed within the “concentration camps” established by British forces in the Orange River and Transvaal colonies during the Boer War. The purpose of this paper is to critically respond to this dearth in historiography.

A large corpus of newspaper accounts represents the richest, most accessible and relatively idiosyncratic source of data concerning this contingent of women. The research paper therefore interprets concomitant print-based media reports of the period as a resource for educational and historiographical data.

Towards the end of the Boer War in South Africa (1899-1902) a total of 40 Australian female teachers – four from Queensland, six from South Australia, 14 from Victoria and 16 from New South Wales – successfully answered the imperial call conscripting educators for schools within “concentration camps” established by British forces in the Orange River and Transvaal colonies. Women’s exclusive participation in this initiative, while ostensibly to teach the Boer children detained within these camps, also exerted an influential effect on the popular consciousness in reimagining cultural ideals about female teachers’ professionalism in ideological terms.

One limitation of the study relates to the dearth in official records about Australian women teachers in concentration camps given that; not only are Boer War-related records generally difficult to source; but also that even the existent data is incomplete with many chapters missing completely from record. Therefore, while the data about these women is far from complete, the account in terms of newspaper reports relies on the existent accounts of them typically in cases where their school and community observe their contributions to this military campaign and thus credit them with media publicity.

The paper’s originality lies in recovering the involvement of a previously underrepresented contingent of Australian women teachers while simultaneously offering a primary reading of the ideological work this involvement played in influencing the political narrative of Australia’s educational involvement in the Boer War.

The information which has hitherto appeared in the daily press as to the evidence laid before the Departmental Committee which is inquiring into the use of preservatives and colouring matters can hardly have afforded pleasant reading to the apologists for the drugging of foods. It is plainly the intention of the Committee to make a thorough investigation of the whole subject, and the main conclusions which, in the result, must bo forced upon unbiassed persons by an investigation of this character will be tolerably obvious to those who have given serious attention to the subject. At a later stage of the inquiry we shall publish a full account of the evidence submitted and of the Committee's proceedings. At present we may observe that the facts which have been brought forward fully confirm the statements made from time to time upon these matters in the BRITISH FOOD JOURNAL, and amply justify the attitude which we have adopted on the whole question. Representatives of various trade interests have given evidence which has served to show the extent to which the practices now being inquired into are followed. Strong medical evidence, as to the dangers which must attach to the promiscuous and unacknowledged drugging of the public by more or less ignorant persons, has been given; and some medical evidence of that apologetic order to which the public have of late become accustomed, and which we, at any rate, regard as particularly feeble, has also been put forward. Much more will no doubt be said, but those who have borne the heat and burden of the day in forcing these matters upon the attention of the Legislature and of the public can view with satisfaction the result already attained. Full and free investigation must produce its educational effect ; and whatever legal machinery may be devised to put some kind of check upon these most dangerous forms of adulteration, the demand of the public will be for undrugged food, and for a guarantee of sufficient authority to ensure that the demand is met.

The decision of the Wolverhampton Stipendiary in the case of “Skim‐milk Cheese” is, at any rate, clearly put. It is a trial case, and, like most trial cases, the reasons for the judgment have to be based upon first principles of common‐sense, occasionally aided, but more often complicated, by already existing laws, which apply more or less to the case under discussion. The weak point in this particular case is the law which has just come into force, in which cheese is defined as the substance “usually known as cheese” by the public and any others interested in cheese. This reliance upon the popular fancy reads almost like our Government's war policy and “the man in the street,” and is a shining example of a trustful belief in the average common‐sense. Unfortunately, the general public have no direct voice in a police court, and so the “usually known as cheese” phrase is translated according to the fancy and taste of the officials and defending solicitors who may happen to be concerned with any particular case. Not having the general public to consult, the officials in this case had a war of dictionaries which would have gladdened the heart of Dr. JOHNSON; and the outcome of much travail was the following definition: cheese is “ coagulated milk or curd pressed into a solid mass.” So far so good, but immediately a second definition question cropped up—namely, What is “milk?”—and it is at this point that the mistake occurred. There is no legal definition of new milk, but it has been decided, and is accepted without dispute, that the single word “milk” means an article of well‐recognised general properties, and which has a lower limit of composition below which it ceases to be correctly described by the one word “milk,” and has to be called “skim‐milk,” “separated milk,” “ milk and water,” or other distinguishing names. The lower limits of fat and solids‐not‐fat are recognised universally by reputable public analysts, but there has been no upper limit of fat fixed. Therefore, by the very definition quoted by the stipendiary, an article made from “skim‐milk” is not cheese, for “skim‐milk” is not “milk.” The argument that Stilton cheese is not cheese because there is too much fat would not hold, for there is no legal upper limit for fat; but if it did hold, it does not matter, for it can be, and is, sold as “Stilton” cheese, without any hardship to anyone. The last suggestion made by the stipendiary would, if carried out, afford some protection to the general public against their being cheated when they buy cheese. This suggestion is that the Board of Agriculture, who by the Act of 1899 have the legal power, should determine a lower limit of fat which can be present in cheese made from milk; but, as we have repeatedly pointed out, it is by the adoption of the Control system that such questions can alone be settled to the advantage of the producer of genuine articles and to that of the public.

THE ordinary work study practitioner will naturally ask what difference a European Work Study Federation will make to him. If it is to have his whole‐hearted support he will need to be satisfied that it will bring him advantages he would not obtain otherwise. It is too early to give precise answers to such questions. There are, however, some reasonable deductions that can be made.

Such are the breadth and diversity of the hospitality industry, that a millennial review requires a specific focused perspective. This article proposes a triangular framework for analysis based on the hospitality cycle of practice of knowledge, in which the increased sophistication of practice and operations requires the development of theoretical paradigms for research and education purposes. The nature of the industry and its challenges are introduced in preparation for a series of six articles by academic experts.