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The purpose of this paper is to examine the accessible tourism market potential, alongside the implications of operating in the accessible tourism market and an assessment of major travel and leisure company involvement. The research focused on providing a market value forecast using historic data from 2005 and extrapolating this to 2025. An examination of the reasons for and against major travel and leisure company involvement in the accessible tourism market was accompanied by an analysis of managerial perceptions.

The exploration of travel patterns of disabled tourists, in particular spend per head per holiday, was used to measure the value of the demand side of accessible tourism. Semi-structured interviews were carried out with employees of major travel and leisure companies in managerial positions.

The study indicates that the accessible tourism market is a distinct sector, possessing the capacity for extensive future growth, and thus presents major travel providers with a potentially substantial and lucrative market, generating potential revenues of €88.6 billion by 2025.

Due to a lack of existing data an assumption had to be made on the evolution of travel spend per head per holiday. However, the formula used, using GDP/Capita growth, is a recognised way of forecasting this kind of data in the travel and leisure industry.

This is the first paper to provide an examination of the reasons for and against major travel and leisure company involvement in the accessible tourism market, as well providing a forecast of the market value up to 2025.

Referring to the question of the adulteration of brandy with silent spirit, the Standard recently observed that the question of obtaining, by legislation or otherwise, an improvement in the present system of public control over the purity of articles of food and drink has become one of great and even national importance. Many of the grosser kinds of adulteration, against which the Sale of Food and Drugs Acts were originally directed, are of far less frequent occurrence, but in their place has arisen a great variety of more subtle forms of adulteration, frequently very harmful, and always objectionable on account of the misrepresentation that the sophisticated article is the genuine product which the purchaser has asked for and has a right to expect. With adulteration of this kind the local authorities, whose business it is to enforce the Sale of Food and Drugs Acts, are often unable to deal satisfactorily, and this fact has been insisted upon by many scientific authorities who have interested themselves in the subject. The position of affairs with regard to spirits typifies the difficulty which constantly arises in connection with a large variety of articles of food and drink of both home and foreign manufacture. It is obvious that when cases relating to the additions of “preservative” chemicals to milk and butter, of glucose to marmalade, or the proportion of “esters” in a brandy, come before different magistrates, supported by a mass of conflicting evidence on both sides, the justices cannot be expected to come to consistent or satisfactory conclusions. Government policy in the matter seems so far to have been confined to appointing a series of committees or commissions, and afterwards doing nothing, or next to nothing, with their reports.

Undertaking qualitative research exploring experiences of trauma can be challenging for all members of a research team. The aim of this article is to document the key challenges faced by researchers and to provide an overview of the key guidelines and processes that have been developed.

Drawing on a range of empirical and published reflective accounts over the past 20 years, this article documents the key challenges researchers undertaking qualitative research face. These accounts are synthesized for the reader and an overview of research guidelines provided.

Qualitative researchers and members of the research team (including research assistants, transcriptionists and research supervisors) undertaking trauma research face many challenges including physical and emotional manifestations. Despite the development of a range of guidelines and protocols, formalized processes are still lacking. Researchers need to be supported to consider the impact of the research on themselves and others within the research team and include these assessments in their ethics and funding applications.

Researching trauma (like many other topics) can be challenging for researchers and it is important that we ensure researchers are not harmed in the research process. Adopting guidelines like those presented in this paper and encouraging formalized processes for researcher risk assessments are paramount.

Discussions about risk to researchers when undertaking qualitative research have existed for many years but they have not always resulted in acknowledgement of development of supportive processes. By bringing together empirical research and reflective accounts from a range of disciplines the issues researchers face can become more visible.

Despite a growing interest in accessible tourism, delivering high-quality tourism experiences to people with disabilities (PwD) remains a major challenge. Beyond a number of acknowledged barriers (e.g. cultural, architectural, relational), the main issue is the lack of coordination amongst the many actors participating in the co-creation of tourism experiences. This paper intends to advance available knowledge on this issue by conceptually suggesting a solution that draws on the concepts of the tourism experience and digital ecosystems.

This paper is developed as a conceptual contribution, drawing also on an illustrative example that considers a tourist with mobility disability as the focal actor.

The results indicate that a digital ecosystem could contribute to making tourism locations more accessible by enabling information sharing and coordination amongst all actors that co-create the tourism experiences. Moreover, the analysis underlines that tourism locations should be designed to be useable by all people, drawing on the principles of the universal design.

This paper describes a path to fostering accessible tourism, drawing on local authorities, particularly municipalities and universities. The suggested solution would benefit from future empirical analyses to assess its strengths and weaknesses.

By drawing on the concept of digital ecosystems, this paper is amongst the first studies to suggest a path to making tourism locations more accessible to all tourists (with or without disabilities) based on technology.

BP Chemicals Ltd, Devonshire House, Mayfair Place, Piccadilly, London W1X 6AY, has issued a Technigram detailing information on isobutyl acetate, a medium boiling ester with wide application as an economical solvent.

The purpose of this paper is to offer practical researcher self-care strategies to prepare for and manage the emotions involved in doing organizational ethnographic research. Institutional ethics policies or research training programs may not provide guidance, yet emotions are an integral part of research, particularly for ethnographers immersed in the field or those working with sensitive topics or vulnerable or marginalized people.

The paper draws on ethnographic fieldwork over nine months with a voluntary organization in the UK, Yarl’s Wood Befrienders, to explore the experiences and activities of volunteer visitors who offer emotional support to women detained indefinitely in an immigration removal center. The author is a “complete member researcher,” or “at-home ethnographer,” a volunteer visitor and a former detainee.

The author describes the emotional impact the research personally had on her and shares learning from overcoming “compassion fatigue.” Self-care strategies based on the literature are recommended, such as a researcher self-assessment, identification of the emotional risks of the research, and self-care plan formulated during project planning. Suggested resources and activities to support the well-being of researchers are explored.

This paper provides practical resources for researchers to prepare for and cope with emotional and mental health risks throughout the research process. It builds awareness of safeguarding researchers and supporting them with handling emotional disruptions. Without adequate support, they may be psychologically harmed and lose the potential to critically engage with emotions as data.

The literature on emotions in doing research rarely discusses self-care strategies. This paper offers an actionable plan for researchers to instil emotional and mental well-being into the research design to navigate emotional challenges in the field and build resilience.

The twenty‐first century knowledge driven economy has seen increasing importance being placed on maximising the organisation's intellectual capital (IC). At the same time knowledge management (KM) systems are being developed. The paper establishes similarities between the two and proceeds to develop a systematic approach to linking them through the intellectual capital web (ICW). There are six components with the ICW: strategic objectives, management systems, measurement systems, knowledge workers, catalysts and reward and incentive systems. The integration of IC and KM requires alignment of KM processes with IC assets to meet the organisation's strategic needs. A theoretical conjecture is developed in which the components of elements of ICW are interweaved to achieve strategic objectives. The systematic approach outlined in the paper should offer organisations valuable guidelines to maximising their IC assets and managing their knowledge management processes.

Wine tasting is an integral method for engaging consumers. Producers go to great lengths to educate consumers on evaluating quality based on taste and aroma. Understanding the sensory and perceptual processes of wine tasting may offer insight into how consumers at different levels of wine expertise use their senses to evaluate wine.

This study used functional near-infrared spectroscopy to examine processing in the frontal lobe of the brain during wine tasting and aroma evaluation. Sixty subjects evaluated the tastes and aromas of wine samples with various levels of sweetness, whereas 16 defined areas of their frontal lobes were measured with functional near infrared measurement.

The subjects’ orbitofrontal cortices were activated during both olfaction (smelling) and tasting. Further, larger areas of the frontal lobes showed significant activation during the olfaction task than during the tasting task. The level of the subjects’ wine knowledge did not predict differences in neural processing when participants evaluated aroma of wine; however, subjects with higher wine knowledge did show significantly higher activation in specific frontal lobe regions when tasting. Differences in levels of product involvement among the subjects were not significant for the tasting task, but were significant for the olfaction task.

Developing a better understanding of the biological processes involved in tasting may lead to understanding the differences in consumer preferences for wine. This, in turn, may assist tasting room managers to adjust their tasting procedure to be tailored to consumer-specific needs.