Letters
Please send letters to: The Editor, Caterer & Hotelkeeper, Quadrant House, The Quadrant, Sutton, Surrey SM2 5AS. They may be faxed on 020 8652 8973 or e-mailed to forbes.mutch@rbi.co.uk. The opinions expressed on this page are not necessarily shared by the editor or other members of the magazine's staff. We welcome views on any subject relevant to the catering industry, but request that letters be kept short and to the point. The editor reserves the right to edit and select letters.
It's time for a rethink on staff recruitment
The report highlighting the projected rise in the number of hotel and restaurant job vacancies over the coming months (Caterer, 11 April, page 5) makes interesting reading.
In a sector where skills shortages are already impacting in a negative fashion on planned business expansion, recruiters in hospitality will have to radically alter their thinking in terms of their recruitment methodology and in their nurturing of the talent which they possess and wish to retain.
Recruiting the right attitude is more important than direct experience, and cross-industry fertilisation can often prove very fruitful. Other service-orientated sectors, such as retail, can provide a good hunting ground for HR managers who must then provide good quality training to equip candidates with the requisite skills.
In addition, age should not be perceived as a negative factor. Older candidates can offer a breadth of experience, steady values and often a more stable lifestyle than many younger workers.
Also important in today's competitive marketplace is the long-term retention of quality people by the creation of a company culture which values its employees as human beings and offers working conditions and benefits which represent real value to the individual. This journey towards a new world must be driven by managers who do more than pay lip-service to change.
LIZ CLIFTON, Divisional Manager, The Berkeley Scott Group, Godalming, Surrey.
Revival of tourism in Cumbria
In your article on the revival of Cumbria's tourism industry (Caterer, 14 March, page 26) no mention was made of one very positive step which has already been taken by the newly formed Best Practice Forum in conjunction with Cumbria Tourist Board, the North West Tourism Skills Network and Cumbria Business Link.
Three "Profit Through Productivity" seminars were held in February and March and were designed to help tourism businesses in the region put last year's troubles behind them. More than 50 delegates attended each half-day session, which was followed by a second seminar in which businesses were encouraged to establish a practical business improvement plan for their own operation.
Pilot seminars have also been held in Poole, Newquay and London in preparation for a national launch of the Profit Through Productivity programme in September.
Further details are available from David Wright, tel: 020 8977 4419.
DAVID BATTERSBY, Director, Best Practice Forum, c/o Hospitality and Leisure Manpower, Kingston upon Thames, Surrey.
Three areas can work together
Further to Forbes Mutch's Opinion (Caterer, 28 March, page 15), the Council for Hospitality Management Education (CHME) supports the development of a Sector Skills Council (SSC) to reflect the needs of the hospitality and tourism sectors.
We feel, however, that there is an opportunity for an SSC that reflects the employment sector of hospitality, tourism and leisure. These three areas of enterprise are closely related and mutual benefits are obtained when companies operating within the areas work collaboratively.
The three areas are linked in a number of university schools, and the graduates of such programmes recognise hospitality as offering the main employment opportunities.
The Government funding of the Learning and Teaching Support Network for Hospitality, Leisure, Sport & Tourism, based at this university, is also evidence of external perceptions of the natural links between the areas.
CLIVE ROBERTSON, Head of School, Oxford Brookes University.
In brief
Optimism over the future of school meals contract
The article regarding the proposed changes to terms and conditions for employees of Martin's Food Services working within East Riding schools (Caterer, 28 February, page 4) gives the impression that £300,000 had been withdrawn from the caterer's budget.
This is not the case. Martin's initial contract was due to expire at the end of 2001 and both parties agreed to a two-year extension. As part of the agreement, the company undertook to provide paid-for meals in primary schools at no direct subsidy by Easter 2003. It may be that the impact of this agreement is a need for the company to reduce expenditure, but it is not true to say that the council will no longer contribute this amount to the budget.
The East Riding is optimistic that a solution to the present difficulties will be reached in the near future and that the partnership with Martin's will continue to develop.
Lauraine Walker, Head of Community & Support Services, East Riding of Yorkshire Council, Beverley.
Salon is important training tool
I cannot understand why Fresh RM plans to drop the Salon Culinaire from next year's Hospitality Week. The need to compete in such competitions is an important training tool to all within the industry. Perhaps Fresh RM's consultation has not been spread far and wide enough. If all within the Industry show their support for the salon, Fresh RM may reconsider.
SIMON STOCKER, Lecturer in Food Production, Westminster Kingsway College, London.
Downhearted over decision
My head chef, who is a successful and seasoned campaigner in chef competitions, tells us that there is to be no Heart of England Salon at Hospitality Week next year.
May I ask why we will have no platform to show off our skills?
SIMON BOWKER, the French Restaurant Kitchen, the Belfry, Wishaw, Warwickshire.
