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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)
How do you make sure part-time workers are not treated less favourably than full-time staff?
(29 April 2005 17:59:00)
The Employment Rights Act 1996 provides employees with a general right not to be unfairly dismissed.
(29 April 2005 17:29:00)
Handling redundancies is a complex process that often involves difficult decisions and high emotions.
(29 April 2005 17:14:00)
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…
(29 April 2005 17:03:00)
If you want to keep your staff motivated, it’s important to help them strike the right balance between their work and home life.
(29 April 2005 17:01:00)
How do you make sure you and your new recruit get off to a good start?
(29 April 2005 17:00:00)
What's the difference between Investors in People, Excellence Through People and Hospitality Assured? What are they good for, and what are the drawbacks?
(29 April 2005 17:00:00)
Imagine the situation. An employee who has given your business all sorts of problems in the past through his incompetence has finally resigned. As far as you're concerned, he's off to wreak havoc on somebody else's business.
(29 April 2005 16:59:00)
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)
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 which is too big and heating up more oil than needed.
(29 April 2005 16:35:00)
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)
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 offload sites and concentrate on its managed pub division.
(29 April 2005 15:48:00)
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)
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 one of the four types of cooking range.
(29 April 2005 15:19:00)
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 employees are absent? Find out here...
(29 April 2005 15:19:00)
Three more La Tasca restaurants are about to open as the group continues its rapid expansion.
(29 April 2005 14:57:00)
The success of job adverts on the Web depends on grabbing candidates' attention and making them want the job...
(29 April 2005 14:53:00)
Understanding Food transport, Holding and Regeneration Systems
(29 April 2005 14:52:00)
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)
Bingo hall and hotel company the Rank Group has announced the retirement of one of its non-executive directors.
(29 April 2005 14:12:00)
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)
Growing good local produce isn't just a fashion: for one West Country farm it has been an economic necessity for 30 years
(29 April 2005 11:20:00)
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 this traditional skill
(29 April 2005 11:19:00)
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 food
(29 April 2005 11:08:00)
What's in a party election manifesto? Far too often, not as much as has been left out, as Paul Gander discovers
(29 April 2005 10:55:00)
In November 2004 the Health and Safety Executive (HSE) launched 12 new management standards to help prevent excessive work-related stress.
(29 April 2005 9:54:00)
Banks are still the most common form of finance for a business and are often the first stop for most small businesses.
(29 April 2005 0:00:00)
Make a detailed list of your assets and resources.
(29 April 2005 0:00:00)
The range of finance options can be daunting for many first-time business operators.
(29 April 2005 0:00:00)
Much of market research is straight forward common sense.
(29 April 2005 0:00:00)
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 up on your own.
(29 April 2005 0:00:00)
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)
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