What is it that consumers see when they read the wine label? This article begins from the premise that the label does not merely consist of words that describe the contents of the bottle, but also contains clues to complex social, cultural and economic interactions which bestow wine its meaning. Thus, the visual aspects of wine extend far beyond colour, labelling and packaging. Viewing the wine label through the cultural lens suggests that the label has much to offer the hospitality provider in the ways in which the wine's affective qualities are conveyed.

Today's learners live in a digital age and there is much anecdotal evidence to suggest that students in the 21st century would prefer the electronic delivery of learning materials and lecture content using a range of tools that enable them to access information anywhere anytime (see, e.g., Oblinger & Oblinger, 2005). This study is an evaluation of tourism marketing students' expectations and experiences of lecture podcasting. The aim of the study was to quantify students' expectations of podcasting, and compare and contrast this with their actual usage of the new learning technology. The study was designed specifically to answer two questions: is podcasting just a fad or does it enhance student learning, and will it be widely embraced by both domestic and international undergraduate students?

Formalised enterprise bargaining has been part of the industrial relations framework in Australia since 1991 while formalised individual bargaining was introduced in 1996. Since their introduction formalised collective and individual bargaining have been adopted enthusiastically in some industry sectors; however, the Australian hospitality sector has been unenthusiastic about formalised bargaining. The sector has continued to rely on awards. This paper analyses this unenthusiastic response and concludes that for many small and medium hospitality employers awards provide flexibility, particularly in relation to numerically flexible work arrangements. Additionally, it appears that award wages are not above market wages; employers believe there are considerable complexities associated with formalised bargaining and also they have been concerned by the degree of employee resistance to these agreements.

Research into workplace influences on the gambling behaviour of gaming venue employees found that shiftwork was perceived by most employees as the key factor encouraging gambling by venue staff. Using a qualitative design, researchers visited venues in 5 regions of Queensland to interview 92 employees from hotels, licensed clubs and casinos. A thematic analysis uncovered key reasons for shiftwork being seen as more important than other workplace influences. These themes include: a lack of alternative social opportunities, only gambling venues are open after late shifts, staff tend to socialise with other hospitality workers, social isolation, gamble to fill in time, and shiftwork makes it easier to hide heavy gambling. However, some interviewees felt shiftwork discouraged them from gambling, because most gambling venues are closed after finishing late shift and shiftwork means they go out less overall. Other employees considered that shiftwork had no influence, because they find other activities in their time off and/or they just go home after a shift. Providing more regular shifts and promoting family and alternative social and recreational activities for staff are measures venues could implement to help counter these effects.

University education is, at times, claimed to be overly theoretical and disconnected from the reality for which it is preparing students. The disconnection of theory from practice might have a negative impact on students' learning experiences if it leads to a view of university education as impractical and abstract, rather than current and applicable to work–life situations. A pedagogical method aimed at bringing examples from workplaces and society in general, to theory lectures, is to use different media sources, such as magazines, music, television or films. These can highlight how theory contextualises, explains and improves practice.The aim of this article is to investigate how the animated TV series, The Simpsons, can be fruitfully used to illuminate tourism practices in a theoretical first-year tourism university unit. The method used in the article is to present an example illustrated by educational constructivism. The major finding is that by analysing The Simpsons as a key to popular culture and how the series is part of the formation of social perceptions of tourism in the public domain, students learn to see why it is important to use theories when managing tourism businesses.

The article reports on findings from a survey of hospitality employers in Nottingham, United Kingdom. It discusses one aspect of a research project funded by the East Midlands Tourism aimed at exploring the skill sets desired and made available to the local hospitality and tourism economy through students at local colleges and universities. The survey explored employers' motives, experiences and evaluations of employing students in their businesses. The research confirms that often the decision to employ students is ‘to meet the uneven levels of demand for hospitality services’, and in part, ‘to meet the extra demand created by the student economy in Nottingham itself’. During the academic year the two universities in Nottingham generate considerable demand in the local economy through the presence of students who come to study in the city from elsewhere. Furthermore, many employers in hospitality organisations are concerned to recruit casual labour, some of whom happen to be students. In most cases, employers are very satisfied with the contribution that students make, though few consider developing a long-term relationship with them. Consequently, most students are employed in routine unskilled, front-line roles. Few are promoted to supervisory or managerial positions, or considered for long-term employment after graduation.

The Liebeck hot coffee case is discussed, showing that the court's decision was not whimsical, but predicated on the knowledge and behaviour of McDonald's as represented and displayed by their employees and agents. Subsequent research establishing consumer preferred temperatures for consuming hot beverages is reviewed, as is the literature considering that such temperatures are above medical literature thresholds for injuries, yet not causing injuries. Past and current quick service restaurant (QSR) drive-thru window practices regarding hot beverage service temperatures and warnings are established and examined. Finally, circumstances and conditions under which QSR management need to practice due diligence in providing for their customers are addressed.