Describes the development of a continuous quality improvement process at component manufacturer ICL Kidsgrove. Traces early innovative work with quality circles through to the effects of a company‐wide quality process. Structures, systems and staff practices have all changed considerably...

Presents the findings of a survey of graduates who received the higher national diploma in hotel, catering and institutional management at Norwich in 1984. With the benefit of ten years′ experienced hindsight they identify the skills that they feel they gained and those that they felt were not...

Outlines the changes which have occurred in the hospitality business environment during the period 19901995 and reviews the resulting changes in skills, attitudes and competences now required of hospitality managers. It is important that these developments are reflected in the hospitality...