John D. Pratten

The training and retention of chefs

The development of the British restaurant sector is described and the ages of those involved are investigated. The progress of a prospective entrant to the industry is traced. The high drop‐out rates are examined to see if any solutions can be offered. A college offering catering courses was visited, and staff interviewed. A total of ten restaurants, all mentioned in the Good Food Guide, were approached and asked about their staff. Whenever possible, the staff were interviewed, and their views noted. They were asked about colleagues who had left, their destinations, and the reasons for going. Some of these were met, and their opinions recorded. The results are often anecdotal, and figures have not been produced, as they may be misleading. However, there is a clear picture of grievances felt. Contemporary newspaper articles are used when they can augment the picture. Ideas about different types of training to develop inter‐personal and administrative skills are discussed, in the hope that they may assist the sector in retaining some of its departing staff.

Corporate social disclosure in Libya

Purpose - The purpose of this paper is to examine corporate social disclosure in Libya so as to determine if it follows the western capitalist model or whether it has developed its own distinct characteristics resulting from influences of the Islamic and socialist environment in which it operates. Design/methodology/approach - The paper arrives at a definition of western CSR, discovers the reasons that firms make disclosures, and then considers the key influences on Libyan society. It finally studies disclosure in 56 of its companies. Findings - The results suggest that the emphasis on CSR disclosure in Libya is different from that to be found in the west. Research limitations/implications - Before final conclusions can be drawn, more companies would need to be studied, from a wider variety of industries. Originality/value - Despite the limitations, the paper offers an insight into a socialist and Islamic approach to corporate social disclosures.

Addressing the causes of chef shortages in the UK

Purpose – To outline the reasons for staff shortages in the UK catering industry and then to decide if further training could help to address these issues.Design/methodology/approach – The objectives have been achieved by examining the training provisions at a college, and then asking the students, their training staff, employers and employees about their needs.Findings – The study has revealed that the basic training available is suitable for purpose. However, the career ambitions of the students were focussed on restaurants, and they ignored the other catering outlets. A greater knowledge of other forms of employment could retain more staff within the industry. In addition, restaurants could offer greater training to their staff, particularly as the need to manage new skills such as stock control are encountered.Research limitations/implications – It should be noted that this study merely reports on one small area of the country, and is further limited by small samples. To make more definitive suggestio...

What makes a great chef

The development of the UK restaurant industry is briefly outlined, and then the study seeks to examine the skills and characteristics needed to progress as a chef. Rather than describe the factors that drive workers from the trade, they are explored as problems which must be accepted and overcome, and virtues which must be acquired if anyone aspires to become a great chef. Sources include the comments of top chefs, food writers and others within the industry, as well as lengthy discussions with, and observations of, those working within the sector.

The changing nature of the British pub

For much of the twentieth century, British breweries made profits from producing beer and selling it to the public houses, and then, because they owned the public houses as well, made further profits by selling to the consumer. The government investigated this perceived monopoly, and required changes, as a result of which, in the 1990s, the brewers and the pub owners tended to separate, so that many pub owning companies did not brew, but had to rely upon profits derived from sales to the general public. This led to a far greater emphasis on customer satisfaction and so public houses have tried to attract particular sections of the market. At the same time, the public were becoming more specific in their desire for leisure entertainment. As a result, the nature of the public house changed. Some traditional houses may still exist, but in addition there are many others designed for different groups of people. This study tries to identify the main features of some of the pubs that are currently popular.

Attitudes towards training in UK licensed retail: an exploratory case study

This paper identifies the extent to which licensees and their staff are trained for their roles in public houses. All 27 licensees in a small Cheshire town were surveyed and several were subsequently interviewed in depth. Qualifications varied considerably and ranged from zero to a degree in catering. No tenant or lessee had been obliged to attend a course, whereas all managers had been trained by their employers, often with appropriate NVQ awards. All of the licensees ensured that staff were trained to their satisfaction, but the extent and aims of this training varied considerably.

The importance of waiting staff in restaurant service

This study seeks to examine one of the keys to a successful restaurant – the waiting staff. Their backgrounds are investigated, together with the skills and expertise which they are expected to possess by employers and customers. This is compared to the training offered, so that recommendations can be made to the trade about the role of the waiter and waitress in the process of food enjoyment. A range of eating establishments are considered, and the views of the proprietors, their staff and customers taken, so as to offer the views of those involved.

Examining the possible causes of business failure in British public houses

The aim of this study is to identify some of the reasons for the failure of firms, particularly within the licensed trade, so as to offer some advice to assist practitioners. This will be done by a review of the general literature on business failure, looking particularly the small and micro‐business. The trading conditions within the public house sector are examined, and the importance of business knowledge is recognised. In addition, several people who have experienced serious financial problems have offered their comments. These include one owner of a free house who was obliged to close the doors; two tenants and one lessee whose businesses were repossessed; one lessee who suffered serious financial difficulties but survived, and a wholesaler who went into receivership. It is not suggested that these are representative of the trade as a whole. However, an expert in insolvency, with much experience of pub failure, added his views, so that some conclusions could be drawn.

The development of the modern UK public house: Part 3: The emergence of the modern public house 1989-2005.

Purpose – The purpose of this paper is to outline the main changes to the British pub brought about by the Beer Acts. Design/methodology/approach – There has been a heavy use of secondary sources drawn from the whole of the period studied. This has been augmented by discussions with licensees, retired licensees and older pub customers, to collect their reflections on the industry. Findings – The paper finds that ownership of public houses has changed, and the brewers ceased to be pub owners. Separate pub‐owning companies have emerged, involved in either retailing or renting. Long leases were offered instead of short tenancies. The struggle for customers has hastened changes to the industry, so that pubs are now concerned with customer satisfaction and appealing to specific sectors of the market. Government legislation and external factors have also influenced these changes. Research limitations/implications – The paper reports the changes in the industry, and examines some of the causes. It is also shows that further work could examine the causes more carefully, and could include regional studies for comparison purposes. Practical implications/implications – The paper demonstrates the extent of change, and suggests that further change is likely. Originality/value – The paper shows that there have been other attempts to examine the history of the public house. This is the most detailed, and as such could be of interest to the general reader as well as practitioners and students of the hospitality industry.

The development of the modern UK public house: Part 1: The traditional British public house of the twentieth century

Purpose – This article aims to outline the main physical characteristics of the British pub, its products and facilities, clientele and licensee at around the end of the Second World War. Design/methodology/approach – There has been a heavy use of secondary sources drawn from the whole of the period studied. This has been augmented by discussions with licensees, retired licensees and older pub customers, to collect their reflections on the industry. Findings – The public house of 60 years ago had a largely male, working class beer‐drinking clientele. Women were becoming more frequent visitors, but their custom was restricted by traditional attitudes and poor facilities. Research limitations/implications – The paper examines the state of the industry. Further work could examine this more carefully, and could include regional studies for comparison purposes. Practical implications – The paper sets the scene for an illustration of the extent of change that has taken place since then. Originality/value – There have been other attempts to examine the history of the public house. This is the most detailed, and as such could be of interest to the general reader as well as practitioners and students of the hospitality industry.