An internet entrepreneur has warned hoteliers that choosing the wrong online booking company could leave them out of pocket.
(30 April 2005 0:00:00)
Handling redundancies is a complex process that often involves difficult decisions and high emotions.
(29 April 2005 17:14:00)
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 opened, the cold air falls out to be replaced by warm air in the kitchen, which triggers the pump to circulate the refrigerant liquid and cool down the internal temperature and keep the food safe.
(29 April 2005 16:54:00)
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 UK hotel industry, outside factors such as school holidays and the Easter weekend have levelled, but not stalled the momentum seen in the past few months.
(29 April 2005 16:39:00)
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 sides, allowing a kitchen team to work alongside and opposite each other for much of the prime cooking.
(29 April 2005 16:22:00)
Bar, hotel and nightclub operator Ultimate Leisure has warned it will not meet market expectations for the year to 30 June 2005.
(29 April 2005 16:00:00)
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 best taste and food safety, in good condition and looking tempting to a customer. There is some blurring of interpretation of what is the difference between a counter and a servery, but a widespread understanding is that counters are fixed and serveries are mobile.
(29 April 2005 16:00:00)
There are close to 200,000 licensed premises in the UK.
(29 April 2005 15:57:00)
There are close to 200,000 licensed premises in the UK. This total also includes off-licences (51,000) and clubs (29,000).
(29 April 2005 15:50:00)
Warewashing equipment is the collective industry name for dishwashers and glasswashers. It derives its name from glass “ware” and table “ware.”
(29 April 2005 15:44:00)
Stephen Banks has been appointed executive director, sales and marketing, Europe, Africa and the Middle East for Fairmont Hotels and Resorts. He was regional director, sales and marketing, Dubai, at the company.
(29 April 2005 14:39:00)
(29 April 2005 14:25:00)
Eric Patton has been promoted from fine dining rooms manager to deputy food services director at Restaurant Associates' Clifford Chance contract in London's Canary Wharf.
(29 April 2005 14:22:00)
Phil Roker, formerly business development manager, has been promoted to business development director at contract caterer Restaurant Associates.
(29 April 2005 14:18:00)
Jon Payne, who was at Aberdeen's Best Western Westhill hotel as general manager, has joined Tulip Inn Glasgow as reservations manager. Janey Whyte has joined the hotel as human resources administrator. The tourism and hospitality management graduate was with airline company Globespan. Ian Morrison, previously a member of the Glasgow Marriott team, is the hotel's new maintenance manager.
(29 April 2005 14:09:00)
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 he was general manager.
(29 April 2005 12:27:00)
27 July - London
(28 April 2005 20:32:00)
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 despair of their parents, it is quite common for sons or daughters not to have any interest in running the business that has fed and clothed them from birth. Experience shows that it would be wrong to try to cajole family members into taking on the responsibility of running a business if they do not want to.
(28 April 2005 19:02:00)
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 is a soluble ingredients machine, designed for offices and catering establishments.
(28 April 2005 18:59:00)
High-powered laser installations or cutting-edge lighting systems can be hugely expensive for bars and restaurants, and have to be permanent. But if you're looking for a portable system that can be repositioned to create certain moods or transform specific spaces...
(28 April 2005 18:54:00)
Since its formation in 1992 the Japanese-style noodle bar chain Wagamama has developed a reputation for using technology to support the business and, as Karl Cushing finds out, the company is getting some healthy returns on its investment
(28 April 2005 18:51:00)
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 not sent one but you had untaxed income or taxable capital gains in the year, you have an obligation to notify the Revenue of that fact by 5 October. The Revenue will then decide whether or not to issue you with a return.
(28 April 2005 18:48:00)
Microwave ovens are a hugely important part of every professional kitchen. As a standard microwave-only oven they can perform essential functions such as safely re-heating frozen or chilled food, which is at the heart of many menus in informal dining restaurants and pubs or in room-service for hotels.
(28 April 2005 18:38:00)