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1 – 10 of over 19000
Article
Publication date: 1 March 1998

Mervyn D.J. Wilson, Anna E. Murray, Margaret A. Black and David A. McDowell

In recent times the importance of training and education have been recognised as important tools to foster economic growth within companies and industries in the global…

3590

Abstract

In recent times the importance of training and education have been recognised as important tools to foster economic growth within companies and industries in the global marketplace. Unfortunately the UK hospitality industry in general has been unwilling to train and develop its managers. This paper examines the contract catering sector of the hospitality industry in Northern Ireland. It commences by investigating the educational qualifications and training of managers within the contract catering sector and then proceeds to discuss the transference of hospitality skills and practices.

Details

Journal of European Industrial Training, vol. 22 no. 2
Type: Research Article
ISSN: 0309-0590

Keywords

Article
Publication date: 1 March 1977

John Fuller

To understand the nature of the catering challenge is hard enough let alone accept it. But I accept this paper's title, believing that caterers must adjust attitudes as…

Abstract

To understand the nature of the catering challenge is hard enough let alone accept it. But I accept this paper's title, believing that caterers must adjust attitudes as they face problems, including those of food, besetting our own country and the world. With my background, I naturally see catering education as a key element in attitude adjustment. Way back in 1964, I was associated with the South of Scotland Electricity Board in organizing a management workshop with the theme “Catering in the Technological Era”. Though this sparked off other conferences with similar titles and led eventually to a book, Catering Management in the Technological Age, much catering activity since has edged but slowly into that age. Our challenge is to get it moving.

Details

The Tourist Review, vol. 32 no. 3
Type: Research Article
ISSN: 0251-3102

Article
Publication date: 12 April 2013

Sara Ghezzi and Baker Ayoun

The purpose of this study is to explore food safety measures in catering and special event programs, especially with respect to the knowledge and implementation of…

2265

Abstract

Purpose

The purpose of this study is to explore food safety measures in catering and special event programs, especially with respect to the knowledge and implementation of knowledge of food handlers in the catering sector in the USA.

Design/methodology/approach

A quantitative approach was utilized in this study. A questionnaire was distributed to 557 respondents, representing over 40 chapters in the National Association of Catering Executives. The questionnaire was divided into three sections of food safety (food handling, equipment, and personal hygiene). This study utilized t‐tests and ANOVA to test for differences between gender, training, management status, and employment status with regard to food safety knowledge and practices.

Findings

Results suggested that employees in the catering industry who work part‐time need more training and development. Management was seen as more knowledgeable than non‐management personnel and was seen to have more training. Overall the study found that there is a need to focus on training for employees, with even greater emphasis for new employees.

Practical implications

The results of this study provide significant evidence that greater emphasis must take place to require proper training of all employees in the catering sector. An educational training program that focuses on the catering sector can be developed by utilizing the usable factors gained from this research.

Originality/value

The present study provides a national survey representing a large geographic area of the USA, and focuses on catering servers, front‐line staff, and management in the special event industry. This study also combines the safety issues of equipment, personal hygiene, and food handling into one study as a whole to examine the overall knowledge of catering employees in the industry.

Details

International Journal of Contemporary Hospitality Management, vol. 25 no. 3
Type: Research Article
ISSN: 0959-6119

Keywords

Article
Publication date: 1 July 1997

Mervyn D.J. Wilson, Anna E. Murray, Margaret A. Black and David A. McDowell

The contract catering segment of the UK hospitality industry has expanded rapidly over the past decade, yet few contemporary hospitality researchers acknowledge the…

4531

Abstract

The contract catering segment of the UK hospitality industry has expanded rapidly over the past decade, yet few contemporary hospitality researchers acknowledge the existence of this significant market sector. Seeks to rectify this by examining the size, scope and market position of the UK contract catering sector. Documents past experiences of commercial and public sector catering units to illustrate the move of contract catering management towards facilities management. Discusses future trends in an attempt to determine the future role of contract catering management within facilities.

Details

Facilities, vol. 15 no. 7/8
Type: Research Article
ISSN: 0263-2772

Keywords

Article
Publication date: 1 March 1999

Mary Pang

Chinese participation in the catering industry is conspicuous in Britain, but there also appears to be an emergence of young Chinese adults diversifying into other…

1636

Abstract

Chinese participation in the catering industry is conspicuous in Britain, but there also appears to be an emergence of young Chinese adults diversifying into other occupations and sectors in the British labour market. This paper seeks to gain an understanding of where young Chinese adults are positioned in the occupational structure, why they are situated there, and their attitudes towards their current jobs. The findings indicate that as a result of the interaction between structure and culture there is an emerging bimodal distribution of young Chinese adults in the British labour market with a tendency for young Chinese adults either to work in the professions and other white collar jobs or conversely to be employed in the service sector (that is, the Chinese catering industry).

Details

Personnel Review, vol. 28 no. 1/2
Type: Research Article
ISSN: 0048-3486

Keywords

Article
Publication date: 1 February 1993

Arsène H. Aslan and Roy C. Wood

Given the principal characteristics of hotel and catering industryemployment – low pay, low job security, high labour turnover,often arbitrary management – it is a matter…

Abstract

Given the principal characteristics of hotel and catering industry employment – low pay, low job security, high labour turnover, often arbitrary management – it is a matter of some interest that the industry is unionized to only a limited extent. Offers a brief summary of the principal reasons advanced for explaining low unionization in the industry before proceeding to focus on the attitudes of hotel managers towards these explanations. Reports research based on interviews with managers in Scotland, during which individuals were asked to respond to a range of points with a view to ascertaining the continuing relevance or otherwise of the findings of previous research. Principal findings are that a tension exists between a general, if reluctant, acceptance of the need, by managers, for union representation in the industry and a belief in their own managerial efficacy which makes unions irrelevant to their particular circumstances.

Details

Employee Relations, vol. 15 no. 2
Type: Research Article
ISSN: 0142-5455

Keywords

Article
Publication date: 1 January 1985

James M. Buchan

The process of industrial relations which has developed in the offshore catering industry is not significantly different from that evident in conventional onshore‐based…

Abstract

The process of industrial relations which has developed in the offshore catering industry is not significantly different from that evident in conventional onshore‐based unionised industries. Data obtained as part of a survey of industrial relations in the Grampian region (1982) covering five of the nine offshore catering companies in the Northern Sector of the North Sea, show that such companies operate in an atypical industrial environment represented by unusual work/lifestyle patterns. A two‐tier system has evolved to meet the communication requirements of a transient and scattered workforce: the management‐workforce relationship in offshore installations being informal, while the onshore relationship between management and trade union officials is far more formal. While the adoption of collective bargaining in this industry is a fairly recent happening, it can be readily explained in terms derived from “traditional” British industry.

Details

Employee Relations, vol. 7 no. 1
Type: Research Article
ISSN: 0142-5455

Keywords

Article
Publication date: 1 May 1986

Ray Pine

The UK catering industry has significant economic importance, creating employment for more than two million people and developing an annual turnover of around £14,000…

Abstract

The UK catering industry has significant economic importance, creating employment for more than two million people and developing an annual turnover of around £14,000 million, much of which is earned from visitors to this country. Not only is the industry large, it is expanding to satisfy the greater and extremely variable demands being placed upon it.

Details

Journal of European Industrial Training, vol. 10 no. 5
Type: Research Article
ISSN: 0309-0590

Case study
Publication date: 9 March 2012

Varsha Manikandan, G. Swaminathan and Varsha Khattri

The given case deals with the fact that primary objectives of services producers and marketers are identical to those of all marketers: to develop and provide offerings…

Abstract

Subject area

The given case deals with the fact that primary objectives of services producers and marketers are identical to those of all marketers: to develop and provide offerings that satisfy consumer needs and expectations, thereby ensuring their own economic survival. To achieve these objectives, service providers need to understand how consumers choose, experience, and evaluate their service offerings. It also talks about employing innovative techniques at the basic level by optimizing available resources offering quality service at value based pricing, thereby, increasing customer retention by developing the trust of the consumer.

Study level/applicability

Graduation or post graduation level students studying subjects pertaining to the services aspect of marketing, namely innovative service offerings, value for money, service experience and evaluation, challenge of integrating the 4 A's of services marketing and offering them in sustainable quality, promotional or communication mix for services and consumer behaviour.

Case overview

Today's dual-career couples, single-parent families, and two-job families are realizing a burning consumer need: more time. Individuals in these and other non-traditional family configurations are overstressed with their work and home obligations and find that dealing with many of life's everyday tasks is overwhelming. For many customers, all types of shopping have become “drudgery or worse.” The antidote to this time deficiency is found in many new services that recover time for consumers. One such professional service is catering. The present case study deals with grass root level innovations in this service offering that adds flavour to our lives.

Expected learning outcomes

Understanding the catering services offering and its features in evolving consumer's world; analyzing the importance of optimizing available resources and offering customer satisfaction, ensuring marketers own economic survival; realizing the significance of value offering and related value based pricing for services; comprehending the importance of word of mouth in post experience evaluation in services; the effect of quality and quantity consciousness in marketers while offering catering services; and understanding obstacles and challenges faced by small and medium service industries at the initial level.

Supplementary materials

Teaching notes.

Details

Emerald Emerging Markets Case Studies, vol. 2 no. 1
Type: Case Study
ISSN: 2045-0621

Keywords

Article
Publication date: 1 January 1992

Ursula Quinn, Rab Larmour and Nicola McQuillan

In the past ten years there has been an unprecedented growth in thenumber of small firms. This growth has taken place within thehospitality industry as well as within…

Abstract

In the past ten years there has been an unprecedented growth in the number of small firms. This growth has taken place within the hospitality industry as well as within other elements of the service sector. Examines some of the factors which have prompted growth of the small firm as well as some of the personal characteristics of the individuals who run these small firms. Draws on research into small firms undertaken throughout Northern Ireland and takes an in‐depth look at one successful small firm, Manor House Catering Services.

Details

International Journal of Contemporary Hospitality Management, vol. 4 no. 1
Type: Research Article
ISSN: 0959-6119

Keywords

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