The nature of HRM and the extent to which it is adopted by industry is reviewed. HRM in the hotel and catering industry is compared with other sectors of industry, including small to medium size organizations. The literature concerning HRM and performance is briefly reviewed and its relevance to service industries, and the hotel industry is addressed. Service quality is identified as a performance indicator. Determinants of service quality are considered in relation to HRM. The need for additional research is identified.

Farmers' markets are becoming a more significant part of the food-retailing sector. A survey of farmers' markets was conducted to assess aspects of food hygiene and safety. The views of the public using the markets were also examined. The range of farm products was wide and the methods utilised varied. The markets were usually temporary outdoor events with few facilities. Traders had received elementary food hygiene training and rated their hygiene standards highly. Less than half had risk management procedures in place, most did not perceive their produce as high-risk. They believed consumers to be mainly interested in food quality and to regard food safety issues highly. Consumers shopped at the markets because of the quality of the products sold. Their overall satisfaction with the markets was high and they raised no concerns about food safety. Given the restricted facilities at farmers' markets and the early phase of implementation of hygiene management systems by market traders, it may be precautionary to restrict the sale of farm products at farmers markets to those that are regarded as low-risk.

This paper briefly reviews the nature of sexual harassment, the response of industry to the problem and the adverse impact that may result from sexual harassment. Data from a survey of sexual harassment experienced by hospitality students whilst on supervised work experience are reported. The reported personal consequences of sexual harassment are considered and the results discussed in relation to previous research. Particular attention is drawn to the high incidence of customer harassment; the need for additional research is identified.

In both their enforcement and training role environmental health officers (EHOs) may influence businesses' attitudes to hygiene training. A survey was conducted to examine EHOs' experience and perceptions of the provision and effectiveness of food hygiene training in small food businesses. The results indicate that officers had concerns about the content and the delivery of hygiene courses and about the quality of other hygiene trainers. Officers use the industry guides to advise on training but receive limited guidance on the assessment of hygiene training in the workplace. The checking of training records was considered to be less important than the use of observation and questioning for assessing hygiene training effectiveness. Environmental factors, such as supervisor support and situational aids were judged by officers to be important factors in the implementation of workplace hygiene training. They reported low levels of formal refresher training and active support of training by management.

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