Business School Research News April 2018

Recent papers

Adnan Efendic and Geoff Pugh (2018). The effect of ethnic diversity on income – an empirical investigation using survey data from a post-conflict environment. Economics: The Open-Access, Open-Assessment E-Journal, 12(2018-17): 1-34. http://dx.doi.org/10.5018/economics-ejournal.ja.2018-17

This paper was picked up and promoted on twitter by Lars-Gunnar Wigemark (@LarsGWigemark ) who is the EU Ambassador to Bosnia and Herzegovina.

Vishwas MaheshwariPriya GuneshGeorge LodorfosAnastasia Konstantopoulou, (2017) “Exploring HR practitioners’ perspective on employer branding and its role in organisational attractiveness and talent management“, International Journal of Organizational Analysis, Vol. 25 Issue: 5, pp.742-761, https://doi.org/10.1108/IJOA-03-2017-1136

Vishwas Maheswari & Priya Gunesh (accepted for publication 2018 ) ‘Role of Organisational career websites for employer brand development’ in International Journal of  Organizational Analysis

Olarewaju, Tolulope (2017) Organising Household Consumption and Occupational Proportions: Evidence from Nigeria. International Journal of Organizational Analysis, 26 (4). ISSN 1934-8835

Almond K and Power J (2018) Breaking the tile in pattern cutting: An interdisciplinary approach. Journal of Art, Design and Communication in Higher Education, 17 (1) pp 33-50 ISSN 1474273X

Book chapters

Carol Southall has a chapter on Family Tourism in a new book – Special Interest Tourism: Concepts, Contexts and Cases (2018) eds Agarwal S, Busby G and Huang R.

https://www.cabi.org/bookshop/book/9781780645667

Carol Southall with the new book

Carol Southall with the new book

 

Jess Power has a chapter  Embedding interdisciplinary and challenge-led learning into the student experience. In: Experiential Learning for Entrepreneurship (2018) eds Hyams-SSekasi D & Caldwell E Palgrave, UK. https://www.palgrave.com/gb/book/9783319900049

Conference papers

Vicky Roberts will present her paper Understanding the role of Value Co-creation in Building New Luxury Brands: A Social Network Analysis Approach (Vicky Roberts, Stuart Roper & Sabrina Thornton). At the 13th Global Brand Conference 2-4th May Northumbria University

Angela Lawrence will present her paper Adopting Social Media For Stakeholder Engagement: A Case Of UK HEI at the Academy of Marketing Conference 2018 2nd to 5th July, University of Stirling

Tolu Olarewaju will present a paper Corruption, The Great Value Destroyer: The Role of Generalised Trust in Social Networks, Social Media Participation and Legal Institutional Quality for Corruption”. At the First Global Conference on Creating Value; at Leicester Castle Business School, De Montfort University from 23rd May, 2018 – 24th May, 2018. 

Carol Southall jointly delivered a paper with Dr Maren Viol (British University Vietnam) ‘Western-centrism in Internationalised HE Tourism Curricula: Perspectives from Vietnam’. at International Conference of Critical Tourism Studies – Asia Pacific. Held 3-6 March at University Gadjah Mada, Yogyakarta, Indonesia.

Upcoming events at the University

5th July Silver Workersover 50s conference at Staffordshire University – save the date more details to follow, please register on the link. Organised by Hazel Squire and Prof Jon Fairburn

https://www.eventbrite.co.uk/e/silver-workers-free-interactive-conference-registration-44791156555

International Erasmus Week 12-16th November

Wendy Pollard and Jon Fairburn are organising an international week on the themes Enterprise, Employability and Entrepreneurship. Please let your international partners know.

Full details and how to register on the link

http://staffmobility.eu/staffweek/erasmus-enterprise-employability-and

Funded by the ERASMUS + PROGRAMME

Empowering SMEs through sustainability

Small and medium-sized enterprises (SMEs) are key players in achieving sustainability. In the EU-27, 99% of companies are SMEs (with 250 or fewer employees) and they employ two thirds of European workers (EU, 2017). An individual SME may have small social, environmental and financial impact; collectively SMEs have a great impact. More than 70% of all pollution can be attributed to SMEs.

Graph showing the number of SMEs as a percentage of the total number of enterprises in EU countries

Graph showing the number of SMEs as a percentage of the total number of enterprises in EU countries

SMEs can benefit from sustainability by:

  • Strengthening relationships with stakeholders.
  • Demonstrating transparency.
  • Enhancing business value and
  • Securing their right from society to operate.
  • Achieving continuous improvement and innovation.
  • Attracting long term capital.
  • Strengthening risk awareness and management.
  • Improving regulatory compliance (e.g. greenhouse gas emission data).
  • Reducing the burden of environmental fines and taxation.

However, SMEs lack the knowledge regarding sustainability problems (i.e. what is sustainability, which process to follow, what are the potential benefits, etc.). Existing frameworks, standards and protocols to assist companies in adopting and implementing the sustainability practices are complex, especially for SMEs, since they are designed as “one size fits all” with large enterprises in mind. SMEs’ staff do not have the experience or tools to address sustainable issues and need to be educated and trained about sustainability principles if they are to take a proactive approach toward sustainability.

Report ASAP Project (Adoption of Sustainable Accounting Practices for Reporting), aims to help small and medium size business report on their sustainability by providing the necessary training and tools to adopt sustainable accounting and reporting practices in a cost-effective way. This project will provide the necessary training and tools for SMEs staff in six (6) countries: UK, Spain, Italy, Croatia, Bulgaria, and Greece.

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This project will develop a training course and an online tool, where SMEs can discover the most relevant sustainability reporting practices for them. Help us define the features and content of this tool by filling the online questionnaire available at https://report-asapproject.eu/.

If you would like to be invited to the training please remember to tick the relevant box at the end of the questionnaire. The outcome of this study will be available online as well. Feel free to send us any additional comment/question to the project leader Dr Souad Moufty at: souad.moufty@staffs.ac.uk.

Follow us on:

LinkedIn – https://www.linkedin.com/company/18390375/

Facebook – https://www.facebook.com/reportasapproject/

Twitter: #reportasapproject

New survey launched to help SMEs with reporting

A new survey has been launched by the Business School. The aim is to inform the development of training materials and tools to help SME’s deals with their sustainable accounting and reporting practices.

If you are a SME please fill in the surveyhttps://report-asapproject.eu/questionnaire

To find out more details of the project visit the project website

https://report-asapproject.eu/

or facebook group https://www.facebook.com/reportasapproject/

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The European Commission support for the production of this publication does not constitute an endorsement of the contents which reflects the views only of the authors, and the Commission cannot be held responsible for any use which may be made of the information contained therein.

New project: Adoption of Sustainable Accounting Practices for Reporting

A new project to help small and medium business report on their sustainability has just started.  The overall aim of the project is to provide the necessary training and tools for SMEs to adopt sustainable accounting and reporting practices in a cost-effective way.

The project is led by Dr Souad Moufty of the Business School and is funded under the EU ERASMUS Plus Strategic Partnership Programme. Dr Aisha Abuelmaati and Prof Jon Fairburn will also be working on the project.

The project will first carry out a needs analysis in the six partner countries to establish a knowledge gap framework. This consultation will launch early in 2018.

The partnership will then produce a training course, and online training tool and a trainers guide. These will be supported both by the ECVET skills framework and by an achievements recognition framework.

Project Lead

Dr Souad Moufty e: souad.moufty@staffs.ac.uk

Tel + 44 1782 294257

Partners

Staffordshire University, Business School –

Business School PAR, Croatia 

CIVIC Computing, Scotland

Eurocrea Merchant , Italy 

FGUGREM, Spain  

Ruse Chamber of Commerce and Industry, Bulgaria

AKNOW, Greece

Adoption of Sustainable Accounting Practices for Reporting -Report Asap

Funded under #ERASMUS PLUS and will run until Sept 2019.

Business School accounts on twitter

Main School accounts

Business School @BusinessStaffs several staff and students have access to this account, the main users are Prof Jon Fairburn and Angela Lawrence. Ranked No 1 by Edurank for Business Schools

Tourism and Events – @tourismsu Prof Jon Fairburn and students

Management Team

Dr Peter Jones @pgwjones_dr Dean and ‘selfie king’

Rachel Gowers @rggowers   Associate Dean Recruitment and e-sports

Alison Maguire @AMAG45   Head of Department- Accounting, Finance and Economics

Dr Vish  Maheshwari @DrVish_M Head of Business, Management and Marketing

Academics

Tony Bickley – @tonybickley    Accounting  and #parlez-vous digital

Prof Rune By @Prof_RuneTBy Organisational Behaviour & Change Leadership

Isabel Clarke @theisabelclarke Events management

Dr Nurdilek Dalziel @NurdilekDalziel Digital marketing

Paul Dobson @PaulDobsonuk Digital marketing, entrepreneurship, SMEs, social enterprises

Dr Jana Fiserova @DrJanaFiserova Economics, DBA and European partnerships

Dr Andy Hanks @ajhanks_dr  HRM, CIPD, trade unions

Dr Andy Hirst @AndyHirst1956 International Business, Supply Chain Management, Risk Mgt Project Mgt, Strategy and Leadership

Dr Mehtap Hisarciklilar @MHisarciklilar  Economics, PhD enquiries

Dr John Hudson @brucie_rooster  Employee well being

Dr Andras Kenez @Andras_Kenez  Marketing

Angela Lawrence @IteroAnge  Apprenticeships and marketing

Dr Tolu Olarewaju @ToluOlarewaju Economics

Karl McCormack –  @KMcCormackSU Accounting

Bharati Singh @BharatiCSingh Strategy and banking

Carol Southall @cdesouthall  Tourism and Events Management

Hazel Squires – @HazelSquire Under-graduate Business Management Award Leader, Small Business Charter and Silverworkers project

Mark Wordley @markwordleyUK Accounting and finance, work placements and SMEs

Courses

MSc Digital Marketing Management  @MScDigStaffs

Projects

EU project @Silverworkers 

EU project  EUFORIA @XKeuforia

Enterprise training for 50 somethings and over

Are you aged 50 or over and are you thinking about setting up your own business? Or maybe you just fancy exploring a few ideas and getting some training?

Do you have a hobby or interest in an area you could turn into a business? Do you want a better work-life balance? Are you unemployed, facing redundancy or looking for a change? If the answer to any of these questions is yes then sign up now to this exciting new training course with the Business School at Staffordshire University.

We are offering you the opportunity to participate in a free face to face and online learning course that has been developed through identifying the needs of older workers. Through coaching, mentoring and training provided you will potentially be able to develop the entrepreneurial and enterprising knowledge and skills necessary to set up your own business.

Older woman facing camera behind flowers

We will look at areas such as how to obtain finance for your business and assess its viability. We even look at how to come up with a business idea in the first place, and once you know what you want to do we then guide you through the process of how to set it up. We help you to identify who your customers will be and how to promote your product to them. For those of you who feel you lack confidence we look at how to overcome some of the obstacles and barriers to ensure success.

The first of these courses will commence on 31st January 2018 and will include approximately 40 hours of face to face and online learning over a period of 1-3 months. The training is flexible so that you can choose to study the areas that best suit your needs. Following the training you will be signposted to a range of mentoring and support in the development of your business.

To register your interest in the course, please complete the application form using one of the links below. If you have completed the downloadable application form, please return it to Tom Ward at t.ward@staffs.ac.uk or the postal address detailed on the form. Should you require further information or a hard copy of the form, you can e-mail Tom or contact him on 01782 294902.

Online application form

Downloadable application form

Twitter: @silver_workers

Silver Workers "Use your expertise" logo

Funded by the Erasmus+ Programme of the European Union and EU flag logo

Sustainable Supply Chains in the Tourism Sector

The fundamental principle of a Sustainable Supply Chain (SSC) rests on collaboration between companies and their suppliers, and their willingness to link their aims and essential operational processes to create unique, international, market satisfying resources that will satisfy their customers and help them gain competitive advantage.

Companies from various sectors have come up with different strategies and tools to influence their suppliers towards better environmental and social practices. All these companies believe that no enterprise can exist independently, and the success of every enterprise depends on its supply chain partners. The nature of the strategy adopted (collaborative or forced compliance) depends upon factors such as the type of business, levels of competition, and size and influence of buyer and supplier businesses.

The action

The most basic action that a company can take is to develop its own environmental policy or any other document with which the company can communicate its environmental goals and expectations to its suppliers.

The next common approach to SSC is gathering information that indicates the suppliers’ environmental compliance status, and on the existence and status of suppliers’ environmental management systems and the type or quality of materials used by them.

Tour Operations and SSC

Tour operators provide holiday packages comprised principally of accommodation, transport, excursion/activity providers, ground handlers, and food and craft production. A distinction is here made between mass-market and specialist operators. Mass-market operators typically sell standard beach holidays based holidays in mainstream destinations, and specialist operators typically offer niche products based on specialised activities in less mainstream destinations.

It can be argued that sustainability in tourism depends strongly on the development of better linkages between supply and demand. As intermediaries in the supply chain, tour operators are in a position to influence destination management on the supply side, and consumers on the demand side.

This requires management of environmental, socio-economic and cultural issues through the supply chain. Environmental aspects include sustainable transport development and sustainable use of resources; reducing, minimising and preventing pollution and waste (e.g. solid and liquid waste, emissions to air); conserving plants, animals, ecosystems and protected areas (biodiversity); and conserving landscapes, cultural and natural heritage. Socio-economic and cultural issues encompass a number of aspects, including contribution to the economic development and the well-being of local communities; preservation of cultural identity; respect for human rights local communities’ and indigenous peoples’ rights.

Some operators have built supply chain initiatives on the production and distribution of local sustainable food and crafts, but some work with local suppliers to promote local sourcing. For instance, local sourcing is often a key part of the product, and it also features as part of a portfolio of tourist attractions for mass operators in excursions and promotion of local bars and restaurants.

Most large hotels that have worked with local food producers have found it requires constant supervision and commitment, and success is often linked to championing of local sourcing by hotel chefs. It may also require training and technical support and investment in order to gather supplies from different producers that meet the quality and quantity required.

The key aspects in SSC initiatives depend on good working relationships with suppliers, organisational cultures that are supportive of sustainability principles, and organisational resources to invest in sustainability. Initiatives to date have focused more on setting environmental, rather than socio- economic criteria, and industry-wide approaches play an important role in encouraging and supporting implementation of SSC.


The Benefits

So why might a business wish to apply a sustainable tourism supply approach – what are the principal benefits?

All supply chains can be optimised using sustainable practices. Sustainability in the supply chain encapsulates a number of different priorities:

  • Environmental stewardship
  • Conservation of resources
  • Reduction of carbon footprint
  • Financial savings and viability
  • Social responsibility

Managing supply chains in a sustainable manner can help businesses in not only reducing their total carbon footprint, but also in optimising their end-to-end operations to achieve:

  • Improved credibility, visibility and brand reputation
  • Improved access to markets
  • Greater operational effectiveness leading to cost savings and profitability

We have created a free online tool to help you develop. Our training tool was developed by and with the tourism industry. This free online training covers 11 modules to complete with short quizzes at the end of each module. This tool helps you to design your own strategy in relation to your individual business needs.  All you need is an internet connection.

Click here to register and start your free online training today:  http://smartour.dcnet.eu/

Marzena Reszka

SMARTOUR logo

References:

Davies, T. & Chaill, S. (2000). Environmental implications of the tourism industry. [Online] Available from: https://www.csu.edu/cerc/documents/EnvironmentalImplicationsTourismIndustry2000.pdf

BSR. (2003) Supplier Environmental Management. [Online] Available from: scholar.google.co.uk

Lippmann, S. (1999). Supply chain environmental management: elements for success. Environmental Management. [Online] 6 (2), 175-182. Available from:  http://www.sciencedirect.com

Miller, G. & Twining-Ward, L. (2005). Monitoring for a sustainable tourism transition: the challenge of developing and using indicators. Oxfordshire: CABI Publishing.

Crotts, J., Aziz, A., & Raschid, A. (1998). Antecedents of supplier’s commitment to wholesale buyers in the international travel trade. Tourism Management. [Online] 19 (2), 127-134. Available from: http://www.sciencedirect.com/science/article/pii/S0261517797001040

Tapper, R. (2001). Tourism and socio-economic development: UK tour operators’ business approaches in the context of the new international agenda. International Journal of Tourism Research. [Online] 3, 351-366. Available from: http://onlinelibrary.wiley.com

TOI & CELB (2003). Supply chain management for tour operators: a handbook on integrating sustainability into the tour operators’ supply chain systems. Paris, Tour Operators Initiative, Center for Environmental Leadership in Business.

 

Useful links

https://blogs.staffs.ac.uk/business/2017/04/10/service-quality-in-tourism-the-road-less-travelled/

Project website – http://www.smartourproject.eu/
Twitter @tourismsu   #SMARTOUR
Facebook page -Sustainable Tourism in Europe https://www.facebook.com/smartourproject 

The European Commission support for the production of this publication does not constitute an endorsement of the contents which reflects the views only of the authors, and the Commission cannot be held responsible for any use which may be made of the information contained therein.

Social Media and Marketing

Social media networks are incredible resources for businesses looking to promote their brands online and increase sale. The platforms themselves are free to use, but also have paid advertising options specifically for brands that want to reach even more new audiences. But just because your business should be on social media, that doesn’t mean you should be on every network. It’s important that you choose and nurture the social platforms that work best for your business, so that you don’t spread yourself too thin.

Social media itself is a catch-all term for sites that may provide radically different social actions. For instance, Twitter is a social site designed to let people share short messages or “updates” with others. Facebook, in contrast is a full-blown social networking site that allows for sharing updates, photos, joining events and a variety of other activities.

Become a social media maestro and grow your business

If you want to create a successful social strategy, you should familiarize yourself with how each network runs, the kinds of audiences you can reach on that network and how your business can best use each platform.

Social media can help you find prospective customer that are engaging in conversations relating to your business. Participating in those conversations can help you increase your business’s visibility and drive traffic to your website.  Especially when you are starting out, word-of mouth referrals on social media can be an effective way to direct prospective customers to your website and grow your business. Social media can help you receive feedback from your customers. Your quick and appropriate response through social media can help strengthen your brand, build trust, improve reputation and reinforce your credibility with current and prospective customers.

Why social media works

Social media fulfils a fundamental human need: to communicate. We are social animals. We like to communicate with each other. Social media facilitates this by helping us to communicate more easily, to more people, whenever we want. That is why social networks such as Twitter, Facebook, Myspace and blogs are so successful. It simply lets customer communicate with each other and organisations communicate with customers (this incudes listening).

Use social media for your marketing

Nowadays, people use more and more TripAdvisor, Trivago, Instagram and other similar platforms as information sources when planning their trips, finding information on the destination, make decisions etc.  Social media platforms offer to small businesses a lot of opportunities to target and access markets at low cost, and achieve business sustainability goals.

Marketing doesn’t have to be left to the professionals charging large sums of money or commission for creative media. There are a few simple rules of how you market with extremely limited resources on social media.

You can create marketing strategies and select appropriate online and traditional marketing communications activities/customer groups, target markets and businesses, taking into consideration the size and type of that business.

We have created a free online tool to help you develop. Our training tool was developed by and with the tourism industry. This free online training covers 11 modules to complete with short quizzes at the end of each module. This tool helps you to design your own strategy in relation to your individual business needs.  All you need is an internet connection.

Click here to register and start your free online training today:  http://smartour.dcnet.eu/

Marzena Reszka, Staffordshire Business School


Reference

Smith,P.R.; Zook, Z. (2012). Marketing communications integrating offline and online with social media. 5th edition.

Useful links

https://blogs.staffs.ac.uk/business/2017/04/10/service-quality-in-tourism-the-road-less-travelled/

SMARTOUR logo

Webinar: Practical Training For Sustainable Tourism: Hints and Tips – SMARTOUR

21th Sept Tuesday, 2:00 pm (GMT)

Registration form:
http://www.anymeeting.com/PIID=ED51D782834839 

The 2017 International Year for Sustainable Tourism for Development is a call for action for all the stakeholders of the tourism value chain.

The “Practical Training for Sustainable Tourism” webinar will provide practical knowledge and tools to implement sustainable actions at business level and will support professionals and SMEs in defining a sustainable operational model.

The webinar will introduce 10 training modules that the SMARTOUR Project has designed  on key sustainable topics: Accessibility, Sustainable Supply Chains, Sustainable Food and drink tourism, Social media and marketing, Seasonality, Quality, Training, EU Quality Principles, Energy Controls, Interpreting Energy Bills, Indoor Air Quality.

A particular focus will be given to the module: Sustainable Food and drink tourism.

We suggest to register to the SMARTOUR platform before attending the webinar: smartour.dcnet.eu  

Duration: 40 min presentation, 20 min debate

Speaker: Jon Fairburn, Professor of Sustainable Development, Staffordshire University Business School

Facilitator: Silvia Barbone, Sustainable Tourism International Expert and PM4SD Author

Registration form:
http://www.anymeeting.com/PIID=ED51D782834839    

Useful links

Project website – http://www.smartourproject.eu/

Twitter @tourismsu   #SMARTOUR

Facebook page -Sustainable Tourism in Europe https://www.facebook.com/smartourproject 

SMARTOUR logo

Can we trust what we see?

What is ‘quality’- standards, atmosphere, experience, reputation, education, consistency and doing it right no matter what. In a forever changing environment how are businesses meant to keep up with quality standards, changing standards and awarding bodies. Ford cited in Andersen (2013) stated ‘Quality means doing it right when no one is looking.’  Is looking the same as seeing? And who can we trust when it comes to quality?

We have to get it right no matter- what, who, how many staff have phoned in sick or when the tea spoon fairy paid you a visit.  Quality is based on opinion and expectation rather than star rating, price or quantity. We have brand reputation and businesses are forever trying to encourage staff to not just meet expectations but to exceed! To stay on top you must stand out, and one way is to exceed customer expectations.

We are now living in a very ‘personal age’ it’s not just a burger it’s your burger. Your name is on products and services are tailored to your individual needs. Businesses need to get staff to understand what guest expectations are and to understand it’s the personal touch that guest will remember and share.

It’s really hard on a busy shift when we have to serve a guest, answer the phone and close the fridge door all at the same time! This is why is it harder than ever to actually see rather than just look! Guest have their own expectations and we have to try and surpass these without even knowing what they are! When I see a restaurant that has dirty plates on the tables, I think wow they’ve been busy. But others might see- staff aren’t being very efficient. Expectations and perceptions are different and very hard to manage.

If you want to try and understand how to manage guest expectations and find out more about quality and exceeding customer expectations  register and complete a quality module for free using our on line training tool. There are 11 modules to choose from: – Quality, Seasonality, Training and Energy Controls. Click here to register and complete for free: – http://smartour.dcnet.eu/

Tonia Barrett, Staffordshire Business School

 

Reference

Andersen, E. (2013) 21 Quotes from Henry Ford on Business, Leadership and Life. [Online] Available from: – https://www.forbes.com/sites/erikaandersen/2013/05/31/21-quotes-from-henry-ford-on-business-leadership-and-life/#5dd7a464293c [accessed 19.07.2017]

SMARTOUR logo

“The European Commission support for the production of this publication does not constitute an endorsement of the contents which reflects the views only of the authors, and the Commission cannot be held responsible for any use which may be made of the information contained therein.”