The talent search

Article Abstract:

The employment structure of all industries, including the foodservice business, is changing rapidly. Furthermore, attracting and retaining talented, skilled workers in the foodservice industry has become a very important issue. It is argued that using a tool called the sustainable competitive advantage (SCA) profile may help foodservice operators to improve staff retention and bolster revenues. SCA comprises the values, beliefs and practices which furnish the company with the ability to differentiate itself from competitors. A number of suggested tips may also help foodservice operators find talented help using internal and external resources.

Restaurants & Food Service

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Tea party

Article Abstract:

An increasing number of restaurants are offering their own versions of afternoon tea which is a British custom invented in the early 1940s to fill the gap between a light lunch and traditionally late dinner. The Fairmont Empress hotel in Victoria, BC, has been serving afternoon tea since 1980, and serves over 100,000 afternoon teas each year. Pangaea restaurant in Toronto, Ontario, introduced the afternoon tea when it opened in 1996. A number of tea lounges have also cropped up in North America as the demographic of tea consumers has changed dramatically.

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Take a deep breath..

Article Abstract:

Technology-based training (TBT), the union of computer software and educational information delivered in an interactive format, can be effectively used in the foodservice industry. However, it is important to note that success can only be achieved through an organization's commitment to technology and staff training. TBT applications, which are available in intranets, Internet and CD-ROMs, uses text, audio, video and animation to provide personnel training in an engaging manner.

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