Letter

Has the industry finally lost its marbles?

Is the hotel trade about to go stark raving bonkers courtesy of the Automobile Association?

We are in the process of being forced (strongly encouraged) to surrender 10% of our rates (ie the profit) to AA members who start to make their bookings through a monopolistic booking service.

If this was to expand our business it could be written down as a justifiable marketing expense. But no, this is just diverting existing direct bookings from members via an AA/Expotel computer so that AA/Expotel can cream off 10% of our income.

I suspect that the hotel industry will succumb to this licensed banditry as it has to the proliferation of "booking agents" (anyone with a personal computer, phone line, fax and a bit of nerve can just help themselves to 10-20% of our industry's income).

I recommend that any commercially alert hotelier should consider jacking up their rates by 10% but give a 10% discount for direct bookings. In this way our guests might at last see through the chimera that is the booking agent industry.

JOHN JENKINSON

The Evesham Hotel,

Evesham, Worcestershire.

Appeal to put experience to use

My husband has been a chef all his working life and head chef at various hotels and restaurants for the past 14 years.

He loves his job but a few years ago he found out he had multiple sclerosis. He is still working but due to his slowly deteriorating condition he will not be able to continue for much longer.

We would like to hear from anyone who can help us, as my husband does not want to waste his years of knowledge and experience simply because he cannot walk anymore.

We have been in contact with various societies and disabled resettlement agencies, but usually they tell us to contact our local employment services, which have not been much help.

Can anyone point us in the right direction? Perhaps some sort of advisory/teaching position might be appropriate.

Name and address supplied.

1. Caterer will forward any letters offering advice. Look to food safety in 1995

I must respond to the letter from Rob Silverstone (15 December 1994) in respect of the Food Safety (General Food Hygiene) Regulations 1995.

The Government has undertaken numerous consultation exercises to finalise this legislation. While it is framed as part of the "deregulation" programme, replacing some nine pieces of current legislation, it is primarily to introduce the European Directive in respect of food safety.

Unfortunately, temperature control was not part of the directive and therefore our Government must initially seek approval for the proposals from the EU before confirming the legislation. But the strict EU timetable requires legislation in place by 31 December 1995.

The relaxations in temperature rules for sandwiches relate to "low risk" fillings and those prepared on site.

Deliveries, due to the mix of fillings, will need to be at or below 8ºC and storage will normally be at the same temperature unless only displayed for a period of up to four hours, to allow for service and display.

The writer has failed to identify that we are moving into "self-regulation", where the proprietor of the business determines the standards necessary to meet legal regulations and, if appropriate, good practice.

Industry guides will help caterers meet requirements to identify food hazards and to ensure that controls are in place to eliminate or minimise risks to consumers.

All this adds up to a significant step forward in food safety. Forget the chuckle of merriment, enjoy Christmas and start planning for the new legislation in September 1995.

NEIL RUSH

Managing Director,

Support, Training & Services, Cranleigh, Surrey.

The jive on disco music payments

Can anyone tell me why we must make two licence payments for playing records during a disco or dance, one to the Performing Right Society and one to Phonographic Performance?

Do either of these groups receive any payments from record companies, the discos themselves or the bands? If they do, then why should we, the licensee of the premises, have to pay as well? It all appears very jumbled to me.

COLIN BRYAN

Managing Director,

Drayton Manor Park Catering, Tamworth, Staffordshire.

Deny Moaners their chance

Martin Couchman, deputy chief executive of the British Hospitality Association, claims there is nothing restaurateurs can do to protect themselves from the scourge of professional complainers ("Court Squashes Complaint Case").

The best way to discourage these people is to simply offer a first class service in all respects. You then deny them the opportunity to complain and enhance the prospect of repeat business.

DAVID BECK

Glen Parva,

Leicester.

Keep patisserie standards high

I have read letters from chefs and managers representing their views on training and education within the industry.

A particular letter by a pâtissier in Torbay bemoaned the lack of a City & Guilds 706/3 Pâtisserie course in which to train his employees. In response to his plea, we at the Department of Hotel and Catering at South Devon College worked at replacing this couse with the NVQ3, Pâtisserie and Confectionery Programme, which began in September 1994.

However, after a comprehensive marketing strategy, I have registered only eight students on this part-time course. Does this mean that we have a wealth of establishments already producing their own delicious desserts, posh petits fours and beautiful breads that they need not educate their staff in the art of patisserie? I think not. And does not producing your own desserts to a high standard increase your profile? I think so.

We, together with such illuminated souls as the Association of Pastry Chefs, should maintain the standards of this craft and job. Am I the only one to care about the future of my craft, or are there others?

GARY HUNTER

Programme Leader,

South Devon College, Torquay.

Does combi-oven survey cover all?

Your survey of combi-ovens ("The Right Combination," 8 December) relies, in our view, on two basic assumptions which mean that although interesting, it is not the authoritative report it could be.

First, the article lays great store by the sample provided by market research agency NSM. Our database of 9,000 kitchens surveyed in the past three years puts Rational clear top with 35% share, Falcon second and Hobart Still at less than 9% - quite different from the NSM sample your survey was based on.

Second, the survey is by nature subjective, and on issues such as after-sales service and spare parts availability there are few hard facts.

Maybe a survey of independent service companies, who have to deal every day with these products and manufacturers, on behalf of your readers, would show a different picture.

STEVE ELLIOTT

Operations Director,

Service Line Catering Equipment Engineers, Stevenage, Hertfordshire.

1. The 417 oven users were chosen from a quality database to give a statistically robust reflection of the market. Naturally, some of the answers were subjective but they were still significant - Editor.