Chartered Management Institute

Provides an overview on the current human resource challenges facing the Caribbean hospitality industry, drawing on a presentation made at the second annual Caribbean roundtable discussion, held in Barbados during April 2004, attended by 33 participants and observers from industry and academia. The outcomes are reported here and in the second of two articles, “Future human resource challenges in the Caribbean hospitality industry”.

High quality management and leadership skills are in short supply. Mary Chapman, chief executive of the Chartered Management Institute, talks about what the Institute is doing to address the problem.

Abstract This paper addresses strategies adopted by one charity retail chain to deal with the problem of the impact of sales competition on the effectiveness of charity shops in producing surplus funds for their parent charities. The organisation sought differentiation on grounds of quality in stock and presentation, via a strict stock rotation policy and tight management controls. Control practices and information systems were found to be supportive of the chosen strategy but financial appraisal of the operation did not fully support the Director's confidence in the effectiveness of his operation. The findings of this study provide a degree of support to papers published in Volume 5, Number 2 of this journal. Copyright © 2003 Henry Stewart Publications

Food not hygienically prepared and served is: harmful to health — food poisoning causes discomfort and illness, and, in serious cases, death disastrous for business — even the best established reputation can be wiped out by the publicity resulting from a case of food poisoning, or a bad report by the Environmental Health Officer (EHO).

The public’s taste for fish has grown during the past decade — and the signs are that the trend will continue. While fried fish and chips are likely to remain Britain’s favourite, many people are becoming more adventurous in the varieties offish they are willing to try, and in the ways in which the fish is cooked.

This is an area of catering which has perhaps changed more than any other in the last decade.

Pulse is a collective name for about 20 different varieties of beans, peas and lentils