You might have caught Hotel GB on Channel 4 in October and wondered at the point of it all, apart from resurrecting Big non-Frowny Gordon’s TV career. If you didn’t, the concept was to take long-term unemployed young people and train them in the hospitality and catering industry in five days, at the end of which team leaders Gordon R and Mary Portas each chose an apprentice to go on and work for them. Apart from stating the obvious, which is that some people are really good at dealing with the general public (Liverpudlian Emily who was so very sincere) and some really aren’t (Tom who seemed to lack an ‘edit’ function), and that Gordon can (shock horror) make a devastatingly good personnel manager when required, it also caught the zeitgeist in highlighting the huge amount of investment currently being ploughed into the industry starting at the bottom – with the students. Read on and salivate at the thought of the slick professionalism both front- and back-of-house which is all set to enhance that dining experience.
Posts Tagged ‘training’
If you wanted to go and get a job in the hospitality industry tomorrow, there’d be very little stopping you. You can of course choose to do a degree or similar in hospitality, or management training or even food hygiene, but none of these are an absolute pre-requisite to being hired. Traditionally, as an industry, working in hospitality is seen as a more informal career, with on-the-job training providing the skillset required.
However, all of this is starting to change. Employers are starting to want more from their would-be employees – more bang for their buck, if you will – and qualifications of some description are becoming more sought after. In fact, interest in a job in the industry has apparently increased this year alone, with the average number of applicants per post being 21 compared to 16 in 2009. This can only mean that candidates will have to have a point of difference in order to get the role and employers are starting to specifically request technical and leadership qualifications as a priority. Read full post
When you go out to eat, you don’t expect to be taking your life in your hands when you step through the restaurant door. But if you suffer from a food allergy, that’s exactly what you are doing. Six deaths a year are caused by food allergies and it seems the restaurant world isn’t exactly manning the barricades when it comes to food safety.
Let’s just clearly define what a food allergy is, as opposed to a food intolerance: A food allergy is not a rash or an itch or a bloated stomach. It involves an immune system response and it causes histamine to be produced in the body, leading in many cases to anaphylactic shock, which can be fatal if not treated immediately. The eight commonest food allergens are peanuts, eggs, milk, shellfish, wheat, fish, soy and tree nuts. Think how common all of these ingredients are in a kitchen, how many, many recipes they are used in, the inevitability of cross-contamination – and it might cause you to wonder how anyone with a genuine food allergy can ever eat out safely. Read full post