Caterer and Hotelkeeper – 7097

GIVE our OLDER WORKERS SOME ENCOURAGEMENT

I READ the article "Older workers stay away from Jobs Fair" (Business, 16 June) with interest as I am currently attending my local job club as part of my search for full-time employment.

On one wall of the club, directly above the shelf on which the telephones for members' use are placed, there is a copy of a two-page article from the Executive Post concerning age discrimination in this country, written by the chairman of the Campaign Against Age Discrimination in Employment.

It is an extremely powerful article, detailed and well set out. The trouble is, given its position, I end up looking at it at least once a day, whether I mean to or not.

After a couple of weeks the article begins to act less as a warning and more as a deterrent, convincing potential applicants that any application form giving an age greater than 25 will immediately be torn up.

Perhaps the various staff from Forte, McDonald's and other companies which are quoted in the article might like to circulate some literature of a more encouraging nature to reach potential applicants of a more mature type, convincing them that they do have a future in the catering sector.

PW DAVEY

Moordown,

Bournemouth,

Dorset.

GET REAL ON TWO FOR ONES

WHEN people don't speak the same language they often end up shouting at each other or worse. Can I therefore applaud Peter Fuller's courage in putting his head over the parapet and calling for a constructive debate on Two for One deals (Letters, 23 June).

If John Jenkinson believes he is giving half his rooms away, he must believe his rack rate is the price of those rooms. Compare that with the many hoteliers for whom rack rate is a very minor part of their yield mix.

As your editorial of the same edition makes clear, there are a number of hotels for whom reaching half their rack rate would, at certain times, be a major achievement.

The underlying logic of hotel beds is a lot like fruit and veg - the difference being that it's the demand that fluctuates rather than the supply. Mike Cox is right to point out that if the English trade doesn't acknowledge consumer demand for cut-price offers they won't get the business at a higher price, and the business will go abroad.

I invite any hotelier who doubts this to turn to page 280 on Teletext for the price of competing offers overseas.

The independent can still take on the chains with their traditional weapon of individual quality of service, but the war is being waged on a price front now, and it's time everyone understood the rules of engagement.

JON COCKERILL

The Tourism Works,

Gloucester.

TRY TYING RATES TO TURNOVER

THE system of business rates and valuations is archaic. It is too expensive for some businesses to pay, and all very expensive to challenge.

Rates should be more tied to the turnover of a business. Instead of rates why not add 2.5% to VAT? Collection would be easier through Customs & Excise, which runs a very efficient machine. Payment in such a way would also help businesses with big seasonal variations in turnover.

Revenue would rise with inflation and business success. Businesses not VAT registered could be dealt with under domestic valuations run by the local authorities.

EDDIE HASTIE

The Windsor Hotel,

Tynemouth,

Tyne & Wear.

PREPARE FOR RATEABLE VALUES

I WAS interested to read your article on the London hotelier who lost thousands of pounds in transitional rate relief (Business, 16 June).

While there are many organisations offering advice on rating liabilities, this article highlights the complexities of rating and valuation laws.

Only members of three professional bodies - the Royal Institution of Chartered Surveyors, the Incorporated Society of Valuers and Auctioneers and the Institute of Revenues, Rating and Valuation - have the training and qualifications to give authoritative advice.

Members of these professional bodies are regulated by rules of professional conduct and can be recognised by the letters F/ARICS, F/ASVA or IRRV after their name.

While it may be possible to lodge appeals against existing rating assessments now, all properties will be given a new rateable value on 1 April 1995 and there will be strict time limits for appeals to be lodged after this date. The Government has yet to announce whether transitional arrangements will be retained. All hoteliers and restaurateurs concerned about their rate liabilities should take early advice from a professional.

ALEX JOSEPH

Rating Department,

Christie & Co,

London W1A.

THE CORE OF THE meal BUSINESS

THE "Deals on Wheels" article (26 May) implied that Apetito decided not to bid for the Westminster City Council Meals on Wheels contract when we "saw the high level of social care" associated with the service.

This could not be further from the truth. Apetito's decision not to bid was made because the operation of regenerating kitchens and the delivery of hot meals is not part of its core business.

Our core business is the weekly delivery of quick frozen, high-quality and nutritionally sound meals. Westminster City Council was made aware of the company's system but it was not included in the tender specification.

Clearly the "social care" activities and associated costs mentioned in the article are included in the Apetito service.

DAVID JACKSON

General Manager

Apetito (UK) Ltd,

Sevenoaks,

Kent.

THE BUG-FREE SALAD myth

YOUR chief criticism of the Which? way to Health report on salad bars (Leader, 9 June) is that no one can expect a bug-free salad. In fact, we didn't say that they could and simply spelt out our findings.

We were careful to put the results in perspective, pointing out that the health risks from bacteria vary from one person to another.

In contrast, your own news report in the same issue carried a headline which was far less balanced: Salad bars pose health threat.

That same item reported that the results from Pizza Hut were judged acceptable. In fact, all our report said was that none of the three outlets checked were considered good or excellent overall.

To accuse the Consumers' Association of looking for angles when your own news hasbeen sensationalist smacks of double standards.

DAVID DICKINSON

Editor,

Which? way to Health,

London NW1.