Search results

Outlines the historical position of smoking in the workplace. Discusses the health risks associated with tobacco together with associated costs. Considers research covering workplace anti‐smoking policies and outlines case studies of policies implemented. Briefly mentions the benefits of education campaigns and incentives for quitting. Suggests that the future workplace policies could considerably affect the future number of individuals taking up the habit.

Considers the changing attitudes towards employees′ health which are leading to the introduction of health programmes, particularly for smoking. Examines smoking policies at work, reasons for having a smoking policy, benefits and costs of stopping smoking, and methods of stopping smoking. Surmises that implementing a smoking cessation course for employees has many benefits: in addition to health considerations, it is an appreciable gesture of help and serves as good public relations.

States that increasingly food companies in all product sectors are recognizing the potential benefits of applying a systematic and effectively managed product development process, along with supporting techniques such as sensory evaluation. Outlines part of a project which set out to fill an identified gap in the market for a good quality, smoked processed cheese. The main methods of incorporating a smoked flavour were trialled and assessed through sensory evaluation, using an in‐house, semi‐trained sensory panel, as well as a consumer panel, which considered the final products. Results clearly highlighted a preferred product, incorporating a liquid smoke flavour. However, although the product has been developed successfully, the potential negative connotations associated with this concept may also need to be considered prior to launch.

Smoking is a health hazard to both the smoker and non‐smoker who must breathe secondhand smoke. Increasingly the non‐smoker is becoming more vocal about being exposed to smoke‐laden air in the work environment. If companies do not have a policy concerning smoking, they should seriously consider implementing such a policy.

The study evaluated the impact on staff and patient advocates of the implementation of a smoke‐free policy covering buildings and grounds within a mental health trust. Findings show that early consultation is central to the ownership of smoke‐free policies. The degree of success of the implementation of the policy was variable and depended on the availability of tobacco and the type of mental health unit, but the smoke‐free policy provided an opportunity to reduce smoking and hence health inequalities for people with mental health problems.

The implementation of smoke free legislation presents a huge opportunity to improve the health of people who use mental health services, as well as that of the staff working with them, say Jane Bremner and Nerys Edmonds. Here they outline how stop smoking support has been developed for mental health service users in West Surrey.

Recent speculation on whether the Government may seek to enforce a total ban on smoking in the UK’s bars and restaurants has reignited a long standing debate about the commercial impact of such a decision. Running alongside these considerations is the health and safety question and the possible harmful consequences for those working in smoky environments. Reports a small‐scale piece of research which compares the smoking arrangements found in several restaurants. The findings suggest that those restaurants already operating a total ban on smoking may actually be opposed to Government legislation, as this would remove from them a potential source of competitive advantage. Thus, the paper suggests that those restaurants which operate a total smoking ban may enjoy some commercial benefits, especially if the question of partially or totally banning smoking remains a voluntary one.

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.

Recent research has suggested that those exposed to passive smoking may incur an increased risk of contracting lung cancer. In the light of such findings, many employers have faced increasing demands from the workforce to introduce smoking policies. The possible legal implications are examined for those employers who fail to introduce such policies and some guidance is offered on the extent to which employment law protects the interests of those workers whose smoking habit makes it difficult or impossible to comply with smoking restrictions.

Examines the issue of smoking for facilities managers faced with need to reconcile conflicting demands within the constraints of space and building services. Considers the possible options for facilities managers: outright ban of smoking; ventilation systems; time restrictions for smoking; limited smoking areas. Reviews the responsibilities for facilities managers. Finally, discusses signage and controlled smoking policies.