Business, Enterprise & Management
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Item Face reality as it is, not as it was or as you wish it to be: a micro-level examination of retail exchange(2009) Pretious, Mike; Bent, Richard; Seaman, ClaireItem Business support systems and cultural diversity : a knowledge transfer partnership with a manufacturer of South Asian spicy foods(2005) Seaman, Claire; Bent, Richard; Campbell, Gordon; Miskin, David; Unis, A.This paper illustrates a successful Knowledge Transfer Partnership [KTP] carried out between Queen Margaret University College and Mrs Unis Spicy Foods, a manufacturer of South Asian Spicy foods based in Edinburgh. The project is believed to be one of the first of its kind to be carried out with a South Asian owned company and the unique cultural influences on project development and management. This paper highlights both the theoretical and practical processes of knowledge transfer and will illustrate the importance of business solutions that can be tailored to the culture within an individual company. Mrs Unis Spicy Foods is a company that manufactures samosas, pakoras, nan and curries which are distributed throughout Scotland. The products sell mainly to corner shops, cash and carries, delicatessens, hospitals and universities. In addition, food for local exhibitions and conferences and Indian party food for the general public are also supplied. The potential market size for Asian foods is difficult to estimate, due to the differing modes of supply. The restaurant trade is currently estimated to be worth over 2 billion per annum in the UK, but this market is currently lacking in growth opportunities. The pre-packaged convenience food sector, however, is seeing strong levels of growth and the increased demand for convenience foods across all sectors is predicted to continue. The increase in the amount of shelf-space now given to convenience foods of ethnic origin in food retailers is clearly visible and the continuing market for the development of new products for this market is acknowledged. The primary aim of the project was to facilitate long-term knowledge transfer of business expertise from the University to the company and to encourage academics to increase their practical business experience. The development of new fusion products that blended South Asian and Scottish cuisine was a part of this project, designed to facilitate company and sales development and the targeting of new market sectors [Seaman et al, 2005]. Much that is already apparent within the literature regarding business culture and the development of appropriate business support systems is born out by the experiences of this team, with the key role played by cultural aspects emphasised by the South Asian culture apparent within the company. In addition, whilst developing and managing projects and production in an environment where English is not the first language is well documented, a business where a variety of languages are spoken, far fewer are written and some employees cannot communicate directly with the business owner is a challenging proposition. In practice, the programme heralded important changes in the structure and development of the company providing a model for the future and raising important questions about change-management and decision making. The importance of this project is threefold: to businesses it illustrates the advantages of engaging in such projects; to academics it illustrates both the importance of the cultural dimension and the potential for success and for those engaged in the development of business support systems it emphasises the importance of the individually tailored response for diverse companies.Item Creating Competitive Advantage in Scottish Family Businesses: Managing, Sharing and Transferring the Knowledge In(IDI International Publishers, 2009) Seaman, Claire; Graham, Stuart; Haromonina, D.Item Generating effective change in school meals: a case study(Emerald, 2006) Seaman, Claire; Moss, JuliaPurpose - Obesity among primary school children is an area of current concern throughout the UK, alongside much discussion surrounding the opportunities and challenges of effecting change. School meals may contribute to obesity, tending to be high in fat and sugar and lacking in essential nutrients. The primary purpose of this study is to investigate the success of a healthy eating programme and to examine the work that had been done to identify areas where further work was required, where lessons might be learned for future campaigns and areas where further research would be useful. Design/methodology/approach - The current study uses a case study approach to examine food provision and education within a primary school in Edinburgh, which adopts a healthy eating programme based on the guidelines of Hungry for Success. Within the case study, both quantitative and qualitative methods were used, including semistructured interviews, recipe analysis and observational research. Findings - Results indicate some considerable success has been achieved and more ways in which healthy eating can be promoted within the school have been identified. The manner in which change can most effectively be implemented is explored and some indicators for future work highlighted. In addition, results indicate that slow subtle change will be more effective than well intentioned attempts to achieve the ideal in a peremptory manor and that persistence is likely to play a key role. Research limitations/implications - The study was carried out in one school where the school meals were prepared on an in-house basis. Nonetheless, looking at ways in which effective change in children's eating habits and food choices can be achieved on a small scale provides some useful pointers for future research with schools where meals are prepared by contract caterers. Originality/value - The paper focuses on a healthy eating programme.Item Consumer perceptions of meat production: Enhancing the competitiveness of British agriculture by understanding communication with the consumer(Emerald, 2005) McEachern, M. G.; Seaman, ClairePurpose - To identify factors that could influence consumer perceptions relating to meat production and areas where further development would be of assistance to British agriculture. Design/methodology/approach - Qualitative semi-structured interviews of a quota sample of Scottish meat purchasing consumers. Findings - Results indicate that consumer views on meat production vary widely and that while there are some differences between rural and urban consumers the differences are rarely simple. Views were expressed on a variety of factors including livestock producers, agricultural production, certification and traceability. Relatively few consumers were routinely concerned with assurance labels. Consequently, knowledge of underpinning standards was limited. Primary sources of meat were the major supermarket groups with a distinct bias towards older consumers among those who preferred to shop in small butchers shops. Attitudes towards producers were mainly positive but some consumers remained sceptical about producer behaviour during hard times. Research limitations/implications - While more research would clearly be required to consider a broader spectrum of UK consumers, these current data indicate that consumer understanding of food information and indeed their interest and credibility of the current systems is a subject that would benefit from much wider research. The practical implications for the development of Government policy and for the idividual producers are substantial and would benefit from considerable clarification. Originality/value - Prior research concerning meat production and the views of consumers is limited. Theses findings have implications for future sector-based communications to consumers, in that equal emphasis should be given to both rural and urban consumers. More collaborative communications measures must be implemented to ensure consumer awareness/understanding of underpinning assurance label standards and bring about loyal purchase preferences for British produce.Item Family Business in East Lothian(2008) Seaman, Claire; Graham, Stuart; Falconer, Peter K.The proposed paper will present the results of a pilot study within East Lothian, Scotland which focuses upon patterns of family business ownership, including business size and ownership and their reasons for and commitment to the geographic area in which they are currently based. Perceptions of the role of the family within the business will be considered, alongside some exploration of the roles of business families and the business community locally. Previous interaction with formalised business support networks and the perceptions of business owners with respect to the appropriateness of the business support available will be explored and considered in the context of further research planned in this area.Item Fissures in the marketing strategies of South Asian restaurants in Edinburgh(Blackwell Publishing Ltd, 2005-05) Seaman, Claire; Bent, Richard; Ingram, Arthur; Welsh, Rita; Mederos, MederosThis exploratory study sought to investigate South Asian restaurants in Edinburgh, Scotland, UK in order to obtain a preliminary identification of marketing gaps compromising their future profitability. The aims of the study were to expose and understand the relative importance attached by owners and managers of South Asian restaurants in Edinburgh to the different elements of the marketing mix. South Asian restaurants form a small but important sector of the restaurant in market in towns throughout the UK and are characteristically of disproportionate financial and social importance to the communities who run them. South Asian restaurants in Edinburgh, as in most towns in the UK, are run primarily by the Bangladeshi community and are under increasing pressure as the variety of restaurants operating in the sector increases. The results of the study make evident that any initiatives taken to support South Asian restaurants should include awareness-raising actions. Building awareness, which is perceived to be currently partially understood, of the importance of studying markets, customers and competitors is essential before any advice is given on how to accomplish these monitoring tasks. Equally, a fundamental priority is to encourage self-critical and proactive approaches to business, thus increasing the capacity to identify possible problems and implement correcting measures.Item Culture and service predisposition among hospitality students in Switzerland and Scotland(Emerald, 2007) Johns, Nick; Henwood, Judy; Seaman, ClairePurpose - The purpose of the paper is to investigate the impact of ethnic/national culture on service predisposition, using Lee-Ross's Service Predisposition (SP) Survey, plus items from Hofstede's IBM attitudes survey and from the Chinese Values Survey. Design/methodology/approach - The sample consisted of international students studying hospitality management at two hotel schools in Switzerland and one in Scotland. The questionnaire was administered to all who had recently completed an internship as part of their programme of study. The two Swiss schools produced 179 usable questionnaires and the Scottish school, 98. Thus data were obtained from students from many different nationalities, and effects due to differences in organisational culture or teaching methods were controlled. Findings - Significant relationships were found between the SP components and the Chinese value dimensions. The Hofstede cultural dimensions showed anomalous results. The biggest differences within the sample were those between the Scottish and Swiss sites, and most of these were concerned with SP components rather than value dimensions. European, rather than Asian respondents were responsible for most of these differences, but there were some significant cultural differences between individuals of different nationalities. Research limitations/implications - Students were used as subjects, and this may have influenced the results. Observed differences in service predisposition seemed more dependent on personal values, although there was some cultural element. The locations and nature of the internships may also have influenced the results. Practical implications - This study has increased understanding of how culture affects service attitudes, how training affects service predisposition, and hence how staff teams could be managed and recruited. Originality/value - Effects of culture on customers' service perceptions have been widely studied, but there has been little research into the impact of culture on service delivery or front-line staff. This study helps to fill this gap.Item MBA for small firms and microenterprises? Development issues(Emerald, 2005) Lynch, Paul; Baty, Richard; Abdullah, Faurouk; Seaman, ClaireAbstract: Purpose - To report on an investigation amongst small firm owner-managers in the service sector into potential demand for an MBA. Design/methodology/approach - Relevant recent literature is critiqued concerning small firms and learning, and MBAs and small firms. A description is given of the research methods employed involving a mail questionnaire sent to 600 small and microenterprises eliciting 99 completed questionnaires, and follow-up interviews with a sample of 20 respondents. Findings - Identifies a potential market for an MBA tailor-made to the requirements of a learning segment- of small firm owner-managers. Finds owner-managers have sophisticated product requirements to be satisfied which would necessitate significant changes in higher education course provision and processes. Research limitations/implications - The research was not concerned with investigating price. Bridging the gap between meeting the educational needs of small firms and higher education provision would help to address issues of social exclusion and potentially enhance the competitive economy. Practical implications - Higher education institutions need to make significant changes to course provision and teaching, learning and assessment processes in order to develop an MBA product appropriate for the small firm market. Originality/value - Assists with planning and designing a small firm MBA. Furthers debate concerning small firms and lifelong learning in order to develop a more competitive economy.Item "Blind we are, if creation of this clone army we could not see." George Lucas(2008-09-11) Bent, Richard; Seaman, Claire; Graham, Stuart; Silva, MauricioThe 'decline' and 'cloning' of the traditional high street coupled with the demise of the 'small' retailer is often cited as a negative aspect of modern society and even regarded as a causal factor supporting many of societies current ills. This paper challenges that assertion, arguing that our view of the traditional high street is often seen through 'rose tinted spectacles' and that in order to improve and proceed we should question the 'traditional' view of the independent high street operator. The paper argues that in order for the high street to develop and provide new and innovative outlets amongst the large scale chains a better form of knowledge transfer, business development and support needs to be developed. The team firstly look at the process of knowledge transfer within the small and often family run business environment. It then introduces the Edinburgh Hedge Model which is designed to illustrate the barriers and issues to engagement and business development from the process of transferring knowledge and learning to and from the independent/small business. The paper concludes by considering suggestions for further developments that would support and improve engagement, enhancing the business/high street proposition and the development of strong sustainable and varied businesses.