CATERER EATS OUT
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Pages ...20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | 32 | 33 | 34 | 35 | 36 | 37 | 38 | 39 | 40 | 41... Previous | Next Choice Hotels chief executive to retire
Clapham House Group bolsters team to support growth
Gourmet Holdings property director resigns
Abode Hotels promotes Nick Halliday to managing director
Gillian Stevens, manager, Elephant & Castle pub, West Moors, Dorset
Executive salaries soar in hospitality
Recruitment - restaurantsThe British increasingly spend their hard-earned money on eating out and, in turn, restaurant employers are hungry for talent and keen to reward and retain their staff. All you have to do is choose the employer that's right for you, which is why we selected four go-getters working in very different establishments to give you a taste of what's out there. Rosalind Mullen reports Wider issues in contracting recruitmentWith regard to the editorial piece by James Garner and the story by Tom Bill on 3% of students entering contracting (Caterer, 18 May), they have made the classic mistake of taking a statistic in isolation and have oversensationalised one aspect of a greater issue. A rewarding partnershipI write in response to your article "Students steer clear of contract catering" (Caterer, 18 May, page 12). Along with four other food service providers in the Kent area, we have been working with Thanet College for the past three years. Urban Dining boss steps down
Laurel Pub Company boss quits role
David Stein, founder and chief executive of Stein GroupDavid Stein launched his eponymous hotel group in 2001 after a career started in property development. He is about to open the Stein Group's first Russian property, Hotel Rodina, in Sochi overlooking the Black Sea. He talked to Emily Manson Simon Amos, assistant food and beverage manager, London Hilton on Park Lane hotel
Next move... to be an accessibility inspectorI have sold my 20-bedroom hotel and I would like to become an inspector for a national tourist organisation's accessibility scheme. I have 30 years' management experience, but what opportunities exist? We must make waiting a proper career optionThe food service aspect of restaurant management has, in this country, long been a poor relation to the food production (Caterer, 11 May, page 4). There are two strands to this problem. People 1st: We need industry supportI refer to your recent article on junior chefs and the National Skills Academy (Caterer, 11 May, page 34). Nice title, some excellent content, however a real pity about some issues which I have outlined below. Top directors at airline caterer Alpha Airports resign
Education: A testament to youth
Paul Sowden, group head chef, Tomahawk Hotel Group
Ollie Couillaud teams up with Tom AikensChef Ollie Couillaud is leaving the Dorchester after only a year to take up the role as head chef at Tom Aiken's second London restaurant, Tom's Kitchen. Pages ...20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | 32 | 33 | 34 | 35 | 36 | 37 | 38 | 39 | 40 | 41... Previous | Next |
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