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 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
Hospitality faces staffing crisis in housekeeping
Contract catering has much to offerJust as 23-year-old Jessica Cain was picking up first prize in the Olive Barnett Award at London's Claridge's on Monday evening this week, an almighty row was breaking out between contract caterers and colleges. AWT stirs up row over migrant worker skillsAntony Worrall Thompson's condemnation of eastern European workers last week has been slammed by industry leaders as "arrogant" and "absolute nonsense". 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. Staff crisis threat to Gulf hotelsHospitality operators in the Gulf region are facing a staffing crisis as the market continues to burgeon. In Dubai's five-star market alone, an additional 18,000 rooms are set to come on to the market by 2008. Pages 1 | 2 | 3 | 4 | 5 | Previous | Next |
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