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Reports and analyses the findings of recent research undertaken in five Scottish centres to assess hotel and catering workers′ attitudes to trade unions. Initially, reviews the reasons advanced in explaining low union density in the hotel and catering industry. These explanations formed the basis to the research project which are reported. The research fieldwork comprised interviews with hotel and catering workers in a variety of establishments across a range of industry sub‐sectors. Contrary to what would have been expected from a review of previous research, Scottish hotel and catering workers demonstrated positive views of trade unions and a high level of interest in union membership. In the light of such views, gives consideration to the reasons why hotel and catering workers remain largely non‐unionized in terms of employer hostility to trade unions and employee doubts about the potential for union success in the industry.

The “demographic time bomb” will have implications for all industries, especially in the recruitment of graduates. This situation is explored with reference to the hotel and catering industry in the UK. Research carried out into the job opportunities for graduates in this sector of industry is reported with regard to the types of job package offered; training; levels of responsibility and career prospects; salary and fringe benefits. It was found that the packages offered exhibit similarities and differences when compared with those offered by other industries and concludes that the present situation in the hotel and catering industry may have arisen from a failure to regard itself as competing in the wider graduate labour market.

January 21, 1970 Industrial Training — Industrial training levy — Hotel and catering industry — Statutory Order including in scope of activities “supply … of food and drink to persons for immediate consumption” — Food and drink supplied to intermediary for consumption by other persons — Company supplying prepared meals to airlines — Consumed by passengers at mealtimes — Whether “immediate consumption” — Whether company engaged in “activity” within scope of Order — Whether levy properly imposed — Industrial Training Act, 1964 (c.16), s.4(1) — Industrial Training (Hotel and Catering Board) Order, 1966 (S.I. 1966, No. 1347), Sch. 1, para. 1(a) — Industrial Training Levy (Hotel and Catering) Order, 1968 (S.I. 1968, No. 921), para. 2(1) (h) (i).

October 15, 1970 Industrial Training — Industrial training levy — Hotel and catering industry — Statutory Order including in scope of activities “supply… of food and drink to persons for immediate consumption” — Food and drink supplied to intermediary for consumption by other persons — Company supplying prepared meals to airlines — Consumed by passengers at mealtimes — Whether “immediate consumption” — Whether company engaged in “activity” within scope of Order — Whether levy properly imposed — Industrial Training Act, 1964 (c.16), s.4(l) — Industrial Training (Hotel and Catering Board) Order, 1966 (S.1. 1966, No. 1347), Sch. 1, para. 1(a) — Industrial Training Levy (Hotel and Catering) Order, 1968 (S.I. 1968, No. 921), para. 2(1) (h) (i).

This article explores the brewers links with the hotel, consumer catering and leisure markets. It identifies that whilst this trend was established in the 1960's, it has accelerated after the publication of the Monopolies and Mergers Commission report into the brewing industry. Whilst, some companies have continued to be both a brewer and retailer — others have split that role. Focus is placed on four companies that have strong links with the hotel, consumer catering and leisure markets. In these cases turnover from the company's brewing division is less than 50% of the total.

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.

Hotelkeeping and catering is one of the largest industries in Britain. The variety of activities within the industry is considerable. The school meals service and halls of residence; staff feeding in factories and offices; holiday camps and leisure centres; motorway services and motels; pubs, clubs and inns; steak bars and cafés, hotels and restaurants, all have their catering departments and specialist branches.

The Secretary of State after approving proposals submitted by the Hotel and Catering Industry Training Board for the imposition of a further levy on employers in the hotel and catering industry and in exercise of his powers under section 4 of the Industrial Training Act 1964 and of all other powers enabling him in that behalf hereby makes the following Order:—

The Secretary of State after approving proposals submitted by the Hotel and Catering Industry Training Board for the imposition of a further levy on employers in the hotel and catering industry and in exercise of her powers under section 4 of the Industrial Training Act 1964 and of all other powers enabling her in that behalf hereby makes the following Order:—

The Secretary of State after approving proposals submitted by the Hotel and Catering Industry Training Board for the imposition of a further levy on employers in the hotel and catering industry and in exercise of his powers under section 4 of the Industrial Training Act 1964 and of all other powers enabling him in that behalf hereby makes the following Order:—