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Offers a brief sociological sketch of some current issues in the cultural analysis of food and eating as they apply to dining out. Seeks to demonstrate the importance to everyday life of the hospitality industry in terms of consumption, employment and environmental issues.

Examines the relationships between gender and dining out. Argues that there are demonstrable continuities between food consumption in the home and in the arena of public dining. At the heart of the food system in Britain is the role played by women as family “carers”. Women sustain a dietary culture which is seen as health‐giving. Despite this, they are often excluded in a variety of ways from enjoyment of food and, in the context of commercial provision of food, are marginalized as consumers. Explores these issues in the context of theoretical discourse on food‐culture relationships and market data on food consumption outside the home, concluding that, however effective nutrition education may be, advances in healthy eating provision by commercial hospitality organizations are antithetical to the principal of hedonism which underpins such provision.

The purpose of this paper is to provide an overview of the evolution of “folk” understandings of quality in higher hospitality education and the consequent implications of these understandings for current quality concerns in the field.

The paper combines a historical survey of the stated topic together with an analysis of how the evolution of higher hospitality education provides insight into current issues and problems in the subject area.

The paper suggests that only by thoroughly comprehending the past development of higher hospitality education is it possible to accurately map the field’s current travails and diagnose likely future trends.

The paper outlines the implications of current understandings of quality in hospitality education for its future development and provision.

The originality and value of this paper lie in its identification of the principal trends that contribute to understanding of current perceptions of the quality of higher hospitality education.

The perceived relationships between diet and health amongst a sample of working‐class women in North‐east England are examined, highlighting the impact of “food scares” current at the time of the research fieldwork on dietary beliefs and practice. Economic constraints are a major barrier to “healthier eating” in certain working‐class subcultures, but social conceptions of “good” food also often conflict with dietary advice. The findings of the research presented here demonstrate that this conflict may be heightened by the confusion and controversy attendant on “food scares”, causing anger and resentment amongst women, the principle recipients of dietary information.

Given the principal characteristics of hotel and catering industry employment – low pay, low job security, high labour turnover, often arbitrary management – it is a matter of some interest that the industry is unionized to only a limited extent. Offers a brief summary of the principal reasons advanced for explaining low unionization in the industry before proceeding to focus on the attitudes of hotel managers towards these explanations. Reports research based on interviews with managers in Scotland, during which individuals were asked to respond to a range of points with a view to ascertaining the continuing relevance or otherwise of the findings of previous research. Principal findings are that a tension exists between a general, if reluctant, acceptance of the need, by managers, for union representation in the industry and a belief in their own managerial efficacy which makes unions irrelevant to their particular circumstances.

Reports and analyses the findings of recent research undertaken in five Scottish centres to assess hotel and catering workers′ attitudes to trade unions. Initially, reviews the reasons advanced in explaining low union density in the hotel and catering industry. These explanations formed the basis to the research project which are reported. The research fieldwork comprised interviews with hotel and catering workers in a variety of establishments across a range of industry sub‐sectors. Contrary to what would have been expected from a review of previous research, Scottish hotel and catering workers demonstrated positive views of trade unions and a high level of interest in union membership. In the light of such views, gives consideration to the reasons why hotel and catering workers remain largely non‐unionized in terms of employer hostility to trade unions and employee doubts about the potential for union success in the industry.

Presents an analysis of data collected by questionnaire from 50 respondents on their sources of recipes. The questionnaires were completed by men and women who were members of various groups and communities located in the Edinburgh area. The data are analysed in respect of gender, class, age variations and variations according to family size. Concludes that the recipe possesses a social significance that merits greater attention, for it is the starting point of many culinary and related activities. The implications of such findings for the food industry are manifold. Many respondents identified the purchase and receipt of cookery books, the collection of recipes, and the exchange of recipes as related activities. As such, the cultural significance of the recipe and its importance in food marketing cannot be underestimated.

This article offers a preliminary analysis of the relationships between the domestic and commercial provisioning of food relative to gender differences in society. Its central theme is that any understanding of patterns of food provision and consumption must not be based on marketing theory alone but take cognisance of the social processes that inform dietary behaviour, and in particular the extent to which such processes are mediated by the role of women both as preparers and consumers of food. In order to illustrate these arguments, comparisons are made of domestic and commercial “food systems” and the role of women relative to these.

This paper examines conceptual links between facilities and hospitality management in the context of customer satisfaction. In both areas, there has thus far been a lack of theorising about the subject‐matter which might legitimately be encompassed within subject boundaries. By focusing on the single area of customer satisfaction an attempt is made to show how this process might proceed, albeit in a narrowly focused manner. The paper examines “hard” and “soft” dimensions to facilities management in hotels by means of an investigative probe into the nature of customer complaints in hotels. No claims are made for the generalisability of findings, rather it is the intention to show how, in the application of facilities management concerns, it is possible to engage in conceptual development and empirical study.

The basic purpose of this research is to compare and describe various aspects related to student perceptions of forest industry CR performance in Finland and the USA.

With a quantitative research method, this study investigated 568 students. CSR and CSR reporting are the fundamental concepts that shape the development of the hypotheses and thus are integral to this empirical study.

Finnish students have a stronger belief that reporting is reliable and open than their US counterparts. Finnish students show more positive views on the way forest industry companies implement environmental responsibility than their US counterparts. US students show more positive views on social responsibility, especially those connected with stakeholder relations, than their Finnish counterparts.

The obvious connections between reporting views and perceptions of corporate responsibility highlight the significance of reliable reporting in the context of CR. Major fields of study significantly affected student perceptions of CR. The results of the study can help schools and enterprises to design proper CR‐related education courses or programs. Results of this study indicate that the CR weakness of the industry still lies in environmental responsibility. Thus, while forest industry companies should strive to apply a multi‐dimensional CR strategy, emphasis should still be on the environmental component.