Articles by Date : April 01 2005 - April 30 2005

Are hotels paying out too much for online bookings?
An internet entrepreneur has warned hoteliers that choosing the wrong online booking company could leave them out of pocket. more
(30 April 2005 00:00)

Part-time workers
How do you make sure part-time workers are not treated less favourably than full-time staff? more
(29 April 2005 17:59)

Dismissal
The Employment Rights Act 1996 provides employees with a general right not to be unfairly dismissed. more
(29 April 2005 17:29)

How to make people redundant – a step-by-step guide
Handling redundancies is a complex process that often involves difficult decisions and high emotions. more
(29 April 2005 17:14)

How to motivate your staff
The attitude of your staff is crucial to the success of your business. We give you some tips on how to get the best out of them… more
(29 April 2005 17:03)

Promoting the work-life balance
If you want to keep your staff motivated, it’s important to help them strike the right balance between their work and home life. more
(29 April 2005 17:01)

Inductions: getting off on the right foot
How do you make sure you and your new recruit get off to a good start? more
(29 April 2005 17:00)

Accreditation schemes
What's the difference between Investors in People, Excellence Through People and Hospitality Assured? What are they good for, and what are the.... more
(29 April 2005 17:00)

Giving a reference
Imagine the situation. An employee who has given your business all sorts of problems in the past through his incompetence has finally resigned. As.... more
(29 April 2005 16:59)

Refrigeration: a guide to freezers, blast chillers and cold rooms
A fridge is an insulated cabinet with an electric pump or a compressor which moves a refrigerant liquid around the cooling bars. When the door is.... more
(29 April 2005 16:54)

UK hotel market remains steady
According to the latest PKF report, the UK hotel market has shown an almost static performance. Although March saw a fairly flat performance from the.... more
(29 April 2005 16:39)

Deep-fat fryers: advice and analysis for buyers
While called a deep-fat fryer, all food floats in hot oil, cooking in the top two inches of the fryer. This can lead to a kitchen having a fryer.... more
(29 April 2005 16:35)

Island suites: construction and configuration
Island suites are the focal point of a busy kitchen. They are usually located in the centre of the kitchen with access to cooking surface on all four.... more
(29 April 2005 16:22)

New licensing rules contributed to missed targets, says Ultimate
Bar, hotel and nightclub operator Ultimate Leisure has warned it will not meet market expectations for the year to 30 June 2005. more
(29 April 2005 16:00)

All about counters and serveries
Counters and serveries are different types of the same thing. They are merchandising units which allow food to be kept at the right temperature for.... more
(29 April 2005 16:00)

Industry data: Number of licenced premises in the UK
There are close to 200,000 licensed premises in the UK. more
(29 April 2005 15:57)

Industry data: Number of licenced premises in the UK
There are close to 200,000 licensed premises in the UK. This total also includes off-licences (51,000) and clubs (29,000). more
(29 April 2005 15:50)

Honeycombe Leisure report fall in sales
Honeycombe Leisure’s latest trading statement before its financial year-end show a fall in sales, due, in part, to the company’s pub decision to.... more
(29 April 2005 15:48)

Warewashing machines: a product and pricing guide to glasswashers and dishwashers
Warewashing equipment is the collective industry name for dishwashers and glasswashers. It derives its name from glass “ware” and table “ware.” more
(29 April 2005 15:44)

Cooking ranges: key points for buyers
The cooking range is the traditional heart of a kitchen. There is little that can’t be cooked in one. Find out what you need to look for when buying.... more
(29 April 2005 15:19)

How to deal with staff absenteeism
Did you know that staff absences can cost small businesses more than £1,500 per employee each year? So what can you do to minimise the number of days.... more
(29 April 2005 15:19)

La Tasca opens three more restaurants
Three more La Tasca restaurants are about to open as the group continues its rapid expansion. more
(29 April 2005 14:57)

How to write a job ad for the Web
The success of job adverts on the Web depends on grabbing candidates' attention and making them want the job... more
(29 April 2005 14:53)

All about food transport and regeneration
Understanding Food transport, Holding and Regeneration Systems more
(29 April 2005 14:52)

Stephen Banks, executive director, sales and marketing, Fairmont Hotels and Resorts
Stephen Banks has been appointed executive director, sales and marketing, Europe, Africa and the Middle East for Fairmont Hotels and Resorts. He was.... more
(29 April 2005 14:39)

Cipriano Silva, European global sales manager, Royal Garden Hotel
Cipriano Silva has joined the Royal Garden hotel in London as European global sales manager. She was corporate and exhibition sales manager at the.... more
(29 April 2005 14:25)

Eric Patton, deputy food services director, Restaurant Associates
Eric Patton has been promoted from fine dining rooms manager to deputy food services director at Restaurant Associates' Clifford Chance contract in.... more
(29 April 2005 14:22)

Phil Roker, business development director, Restaurant Associates
Phil Roker, formerly business development manager, has been promoted to business development director at contract caterer Restaurant Associates. more
(29 April 2005 14:18)

Rank Group non-exec director retires
Bingo hall and hotel company the Rank Group has announced the retirement of one of its non-executive directors. more
(29 April 2005 14:12)

Jon Payne, Janey Whyte, Ian Morrison
Jon Payne, who was at Aberdeen's Best Western Westhill hotel as general manager, has joined Tulip Inn Glasgow as reservations manager. Janey Whyte.... more
(29 April 2005 14:09)

Ian Hamilton, food and beverage manager, The De Vere Grand
The De Vere Grand hotel in Brighton has recruited Ian Hamilton as food and beverage manager. He moved from the Old Parsonage hotel in Oxford, where.... more
(29 April 2005 12:27)

Local heroes
Growing good local produce isn't just a fashion: for one West Country farm it has been an economic necessity for 30 years more
(29 April 2005 11:20)

It's a wonderful loaf
The supermarkets have almost killed off the art of breadmaking, but in one unlikely part of London they are fighting hard to rekindle interest in.... more
(29 April 2005 11:19)

Quality not quantity
Things are looking up for regional food in the UK, thanks to a realisation by the Government that speciality produce represents more than just good.... more
(29 April 2005 11:08)

Your X marks the spot they're trying to hide
What's in a party election manifesto? Far too often, not as much as has been left out, as Paul Gander discovers more
(29 April 2005 10:55)

HSE guidelines on work-related stress
In November 2004 the Health and Safety Executive (HSE) launched 12 new management standards to help prevent excessive work-related stress. more
(29 April 2005 09:54)

Types of finance
Banks are still the most common form of finance for a business and are often the first stop for most small businesses. more
(29 April 2005 00:00)

Tips for securing finance
Make a detailed list of your assets and resources. more
(29 April 2005 00:00)

Grants, information and advice
The range of finance options can be daunting for many first-time business operators. more
(29 April 2005 00:00)

How to conduct market research
Much of market research is straight forward common sense. more
(29 April 2005 00:00)

Starting a contract catering firm
Perhaps you’ve just been made redundant from one of the big players in the contract catering market, or maybe you just know the time is right to set.... more
(29 April 2005 00:00)

Masterclass:Creative Thinking, Decision Making and Problem Solving
27 July - London more
(28 April 2005 20:32)

Selling your business
Sooner or later the owners of most businesses want to retire - the alternative, which is dying in the saddle, is not that popular! And despite the.... more
(28 April 2005 19:02)

Soluble ingredients machine from Sielaff
Best known for its free-standing vending machine, Sielaff has now introduced the first table-top hot drinks machine under its own name. The CIT 500.... more
(28 April 2005 18:59)

Lighting systems from Laserpod
High-powered laser installations or cutting-edge lighting systems can be hugely expensive for bars and restaurants, and have to be permanent. But if.... more
(28 April 2005 18:54)

Wagamama's use of technology delivers healthy returns
Since its formation in 1992 the Japanese-style noodle bar chain Wagamama has developed a reputation for using technology to support the business and,.... more
(28 April 2005 18:51)

Self assessment
You may already have received a tax return for 2004/05. If you do not receive a return you have no obligation to complete one. However, if you are.... more
(28 April 2005 18:48)

Geo bath from William Garvey
Devon furniture company William Garvey has designed a new Geo Bath based on traditional Japanese bathing practices. Ideal for boutique hotels or.... more
(28 April 2005 18:47)

Online ordering system from HIT Solutions
Taking telephone ordering a stage further, EPoS technology specialist HIT Solutions has developed new online ordering technology for the hospitality.... more
(28 April 2005 18:38)

Microwave ovens: how and what to buy
Microwave ovens are a hugely important part of every professional kitchen. As a standard microwave-only oven they can perform essential functions.... more
(28 April 2005 18:38)