Moral rules and moral ideals: A useful distinction in business and professional practice

The distinction between moral rules and moral ideals is presented and explained in various ways. The authors propose that people in business are required to obey the moral rules and have a choice with respect to ideals. Thus, they are not in a different position from that of anyone else in society.Four case studies are presented and discussed. The analytical approaches used by the authors' students are summarized and evaluated. The moral rules/ideals paradigm is described as helping discussants of the cases to establish congruence between business ethics and their personal set of values. Other values of the classroom discussion of ethics cases are considered.John W. Hennessey, Jr., is Jones Professor of Management at the Amos Tuck School of Business Administration, Dartmouth College. Previously he was Dean of this school and President of the American Assembly of Collegiate Schools of Business. Bernard Gert is Stone Professor of Intellectual and Moral Philosophy at the Dartmouth College. From 1971 until 1974 and from 1979 until 1981 he was Chairman of the Philosophy Department and he was awarded the NEH-NSF Sustained Development Award 1980–1984. His most important publications are: The Moral Rules: A New Rational Foundation for Morality, Harper and Row, 1970, Harper Torchbook 1973, 2nd edition 1975, and Philosophy in Medicine: Conceptual and Ethical Issues in Medicine and Psychiatry, Oxford University Press, 1982 (co-authored with Charles M. Culver).Prof. Gert acknowledges support from the National Endowment for the Humanities, Grant RII-8018088 A03.     

Shared meal preparation in residential kitchens: implications for kitchen planning

A comparison was made of the use of residential kitchen work centres by one worker and by two workers during a dinner meal preparation in which a microwave oven was utilized. When the meal was prepared by two workers they divided the work load by menu item and utilized separate work stations; typically, only one worker prepared the menu items requiring actual cooking. However, whether the meal preparation was individual or shared, the sink and preparation centres were the most frequently used.     

The enlargement of the euro area: differences in relative inflation

This paper investigates the structural determinants of relative inflation (i.e. the inflation of non‐tradables vs tradables) in the context of overall inflation differentials in the EU. The analysis is based on the Bergstrand theoretical model. This framework incorporates three alternative hypotheses of relative inflation (Harrod–Balassa–Samuelson, relative factors endowment, and demand effects). Due to the lack of reliable data on capital stocks only a curtailed version of the model is tested here empirically. The various specifications of the model are estimated for the majority of EU countries, using the Pedroni panel group mean FMOLS estimator. In general, relative labour productivity and demand factors turn out to be significant and correctly signed, though evidence in favour of the latter effect seems to be less robust. In addition, differences in the determination of relative prices between the new and old EU Member States are found. They seem to be consistent with theoretical considerations and the transition phenomenon. The estimation results are very sensitive to the definition of non‐tradables. The paper also discusses policy implications for overall inflation, stemming from relative price models. It questions the usefulness of relative inflation models for the analysis of overall inflation differentials and practical policy decisions.     

Issues in Growing a Family Business: A Strategic Human Resource Model

The conceptual literature on family businesses suggests that family businesses have difficulty managing their human resources, especially when it concerns a family member or the transition from the founder to the successor. The authors empirically examined the assumptions raised in the conceptual literature regarding whether family businesses were experiencing human resource problems in growing their business and what factors enabled or constrained the ability of their businesses to grow. The authors used in-depth interviewing to collect data in order to emphasize the depth of the issue. Using content analysis with subject matter experts coding the data, the authors sought to mine the richness of data. Finally, the authors analyzed the data using Elliot Jaques' Stratified Systems Theory as a model to examine the strategic human resource issues and to draw some tentative conclusions.     

Founding strategy and performance: A comparison of high and low growth high tech firms

Some firms grow very rapidly; others much more slowly. Potential explanations for differences in performance levels between high growth firms and low growth firms operating in the same industry are sought by comparing the firms' founding strategies. Results indicate that founding strategies of high and low growth firms differ systematically among the firms studied.     

UNRELIABLE MARKETS AND PERISHABLE PRODUCTS

This paper considers the behaviour of a farmer facing an unreliable market for his perishable product. In the context of a simple model, where unreliability is characterised as demand uncertainty at the going market price, the optimal responses of a risk-averse farmer both to the introduction and to an increase in the level of unreliability are analysed. Conditions determining these responses are described and are shown to contrast markedly with the conditions determining a farmer's responses to uncertainty in other parameters such as price. Finally, the policy implications of the paper are discussed, with particular reference to the problem of unstable supply.