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The challenge for implementing an ecosystems approach to environmental decisionmaking processes, such as spatial planning, is to understand the range, nature and amount of ecosystem services currently provided and the potential for such service provision in the future. The ability to spatially represent ecosystems services is a critical element of the evidence base on which to make decisions about how physical space is used most effectively and sustainably, and the way people and activities are distributed at different spatial scales. This paper reports on the outcomes of a research project originally undertaken for the UK Department for the Environment, Food and Rural Affairs which developed a methodology for mapping ecosystem services using GIS and readily available, existing land use/land cover datasets. Critical components of the methodology, in order to determine which datasets are appropriate for which services, are network analysis and stakeholder engagement techniques, to define the relevant typology of ecosystem services and ** Corresponding author. . Downloaded from www.worldscientific.com by ROYAL INSTITUTE OF TECHNOLOGY on 02/02/15. For personal use only.their relationship to land use/land cover types. The methodology was developed and tested successfully in the context of green grid (green infrastructure) networks in a major UK regeneration area, the Thames Gateway, to the east of London, and its potential use in impact assessment further explored through a number of case studies.

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Customer service training for food service staff is typically structured around simple procedures (often based on acronyms) and is restricted to induction training. Two potential limitations stem from these practices: current training may fail to address the subtle general changes in approach which come with experience in food service: current approaches may not highlight the differences in service situations which could benefit from changes in specific behaviour, i.e. situations to which customer service can be tailored. Describes a study identifying the sophistication of food service skills and highlights many general behavioural differences between novice and experienced staff. Reveals a framework of different customer/ situation contexts to which service behaviours can be tailored. Discusses the implications of the study for staff training.

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