Describes a research study into the use of practical food and beverage facilities – the teaching restaurant and production kitchen – in undergraduate degree courses in hospitality management. Discusses the priority placed on the possession and use of these facilities and their relevance.

IT projects frequently fail, and many of those which survive do not deliver all they promise. In this paper, the authors discuss factors affecting the success and failure of IT projects and raise a number of questions. They report on a successful IT project at Bass Taverns, and see how this case...