CATERER EATS OUT
skills shortagesIn this section you will find all articles about skills shortages, giving you an easy route to all the information and news about skills shortages on Caterersearch. For subject overviews take a look at Caterersearch’s expert guides that provide 'everything you need to know' on popular subjects like skills shortages, Gordon Ramsay, Compass or Michelin-starred restaurants. Pages 1 | 2 | 3 | 4 | 5 | Previous | Next Hospitality leadership academy to boost managers’ skills
Lord Leitch's skills report welcomed by People 1st
Eastern labour must deliver on service
Employing Christmas casualsTemporary staff are often needed during the busy festive period, but you must be aware of their employment rights, says Karen Black of Boodle Hatfield Skills gap won't be met if migrant restrictions are imposed
Chef qualification focuses on skills, not tick-box assessmentChristine McCheyne is quite right to be frustrated at commis chefs who, after a two-year course at some colleges (and the "some" is important), cannot make a simple soup (Caterer, 19 October, page 20). Experts clash over state of hospitalityThere is confusion over the real state of recruitment in hospitality and tourism after conflicting reports on the sector's job market in September were published. AAA exams are designed by chefsCarol Hopkins brilliantly expresses the frustration of industry chefs and tutors in the present qualification system, and their desire for a return to an examination system which can sort those who can cook from those who cannot (Caterer, 5 October). Qualifications must be earned with hard work and dedicationIn response to Carol Hopkins's letter (Caterer, 5 October) I completely agree with her - standards and morale are at an all-time low. Hospitality sector in North-east called to improve employment practices
Hospitality businesses still struggling to find staff
Employers divided over ban on eastern European migrants
Relief chefs are treated unfairlyI'm a freelance chef and nearly every job I take means entering a difficult situation: short-staffed, with poor working conditions, poor wages and poor organisation - the list goes on. Getting away with murder?Fifty years ago, and subsequently each decade thereafter, the cry has gone up: "Oh, we can't get the staff" - a constant whinge by hoteliers and caterers. So why can't they? Entry quality the best everI continually read, both in your Letters pages and other places, the moans and groans from the doom-and-gloom merchants about the quality of young people entering our industry. Young and old is a winning combination
Where age is honouredMore and more companies prefer to employ younger staff and let the staff with more experience go down the drain. Reports that directors are to be fired for hiring illegals are dismissed
New college-based qualifications for chefs out soon
The Bench: Scottish hotel performance in May 2006
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