In this week's Caterer and Hotelkeeper magazine...

by Neil Gerrard, Thursday 21st March 2013 11:49

The Caterer and Hotelkeeper Interview: Michel Roux
As the Roux Scholarship celebrates 30 years, the legendary chef tells us why it offers the winner so much more than any other cooking competition

News analysis
Does the UK's burgeoning deer population present an opportunity to differentiate your menu offer with a healthy and relatively cheap meat?

Seven Crafty Scams
Unfortunately fraud in various forms is rife in the hospitality industry. We look at some ordinary and extraordinary cases and how to avoid them

The Value of Apprenticeships
In the third in a series of live online debates, part of the Think Again campaign, we ask hospitality employers for their

Wake-Up Call
When is dismissal unfair? If an employee commits misconduct, what happens next?

How To... Delegate Successfully
Ways to achieve successful results through others

Chef Masterclass
Ricotta revisited - how Tom Aikens makes this byproduct of the cheese-making process his own

KP of the Year 2013
Backbones of the kitchen - as Winterhalter and Caterer and Hotelkeeper start the search for the country's best kitchen porter, we look at what it takes to be great at this often over-looked role

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