Letters
NVQs take account of ethnic needs
MANISH Sood suggests that National Vocation Qualifications (NVQs) are not compatible with the needs of the ethnic catering sector (Caterer 13 May, page 22).
The Hospitality Training Foundation (HtF), as national training organisation for the hospitality industry, is tasked by the Government to work with industry in developing the occupational standards on which NVQs (and SVQs in Scotland) are based. This it has done through consultation, including guidance from a steering committee chaired by myself, to examine issues relating to Asian and Oriental restaurateurs' needs.
This committee helped the HtF ensure that occupational standards were geared to the needs of ethnic sub-sectors to allow the maximum amount of restaurant staff to undertake an NVQ or SVQ. For example, translations of many French expressions were provided to avoid confusion.
In his letter Mr Sood suggests that there is no mention of certain ethnic breads, but naan bread is mentioned in the level 2 standards. In level 3 standards the category "International Breads" has been used to cover not only chapattis and roti but also breads of other countries.
It is clear that the ethnic catering sub-sector was consulted during the review of the NVQs/SVQs and changes were made according to the feedback received. The HtF and our steering committee made every effort to ensure these new occupational standards, and the NVQs/SVQs based on them, are accessible to staff in all industry sectors. Progress has been made, but if people are having problems using NVQs/SVQs, I advise them to contact the HtF.
Atique Choudhury
Yum Yum Thai restaurant,
London N16.
don't give up with student schemes
I READ with interest the experience of David Best with student placements (Caterer 15 April, page 20). I admire his initiative in looking to employ local catering students.
I do believe, however, that we as an industry have to get better at communicating with colleges and universities.
We need to ensure that they fully understand the structured training, support and assistance that the good employers within our sector offer students.
I believe that there is no better opportunity for a student to build up a relationship with a potential employer within our industry than by working part-time or on placement while studying catering or licensed retailing.
Some good schemes do exist - Bass's All Bar One has a great programme for students. But we constantly have to tell the careers services that these schemes exist.
Recently Leisure Careers UK held a very successful industry open day in Newcastle. We involved six colleges, 120 students, 12 lecturers and six local employers. The day consisted of presentations from the companies about the careers available, at a number of venues throughout Newcastle town centre. It was a huge success and we will hold a number of similar events in other towns and cities throughout the year.
My message to David Best is, don't give up. Invite the head of department along and let them see your operation. Show them your structured training programme - better still, ask them to bring a group of students along too.
Maureen Heffernan
Head of Careers Promotion,
Leisure Careers UK (The British Institute of Innkeeping),
Surrey.
we follow the spirit of the law
FOLLOWING recent articles and Forbes Mutch's Opinion (Caterer 13 May, page 21), I wish to put on record PizzaExpress's policy regarding the minimum wage and tips.
PizzaExpress does not have to advertise for waiting staff. This is because we provide superior working conditions, remuneration and prospects.
As regards pay regulations, PizzaExpress has always complied with the letter of the law. Waiting staff receive and are taxed on 91p per hour in tips. This has been determined by the Inland Revenue by way of a tax code adjustment. The Inland Revenue therefore recognises that our waiting staff receive £4.01 per hour as a minimum.
However, we will also be complying with the spirit of the law by paying the prescribed £3.60 per hour to those staff who might be considered to fall below the minimum wage. We will continue not to interfere with the direct relationship between the customer and the server as regards tips; whatever is left for the member of staff goes directly to that server.
There will be catering employers who will look to avoid the spirit of the minimum wage but we do not wish to be among their number, either in fact or more probably by association, hence our action. In conclusion, many other catering organisations have problems in attracting and keeping the best staff. This has never been a problem at PizzaExpress.
Ian Eldridge
Chief Executive,
PizzaExpress (Restaurants),
London W10.
no omelettes without using eggs
ESPERANZA Martinez-Zurita's letter, "No Excuses Over Using Eggs" (Caterer 13 May, page 22), misses the point.
The solution given was the total use of pasteurised eggs until such time as shell eggs are safe from salmonella.
Fine if you are making mayonnaise, mousses and the like, but is Martinez-Zurita really suggesting that we abandon the British breakfast - soft-boiled eggs, poached eggs, oeuf en cocotte and fried eggs, softly cooked? How ridiculous!
The point I made when I attended court as an "expert" witness over a chocolate mousse poisoning case was that the chef or restaurateur shouldn't be prosecuted in the case of a salmonella outbreak from shell eggs when correct procedures over the handling of eggs had been followed.
It is the egg producer who is at fault, not the chef. In this day and age there is no excuse for the producer to supply "rogue" eggs.
The magistrate agreed with me and found the defendant not guilty. A correct decision, when you consider that it is not illegal to use shell eggs, much as environmental health offers would love it to be.
On a final note, from the autumn, chefs can feel at ease if they buy Lion-brand eggs as all their eggs will have been vaccinated against salmonella.
Antony Worrall Thompson
Shiplake on Thames,
Oxfordshire.
