Die Intergastra wird auch in 2020 wieder zuverlässig die Food-Trends von morgen aufzeigen. Das steht außer Frage. Zudem ist die Leitmesse für Hotellerie und Gastronomie eine beliebte Plattform zum Austausch …
Nobody can get around the strict hygiene regulations in catering. They are obligatory across the EU and apply to everyone who works with food. HACCP, short for Hazard Analysis and Critical Control Points, provides specific regulations while also offering possibilities for measuring and improving existing hygiene standards.
Noise, heat, long paths to walk, immense time pressure – working in catering, particularly in commercial kitchens, puts high demands on staff, both mentally and physically.
The numbers speak for themselves: according to a survey by the German Chamber of Industry and Commerce, more than half of all businesses in the hospitality sector were unable to fill their vacant apprenticeship places back in 2016. And the situation has taken a turn for the worse since.
The job conditions are just right and suitable employees have been found. So what next? The drop-out rate for apprenticeships in the catering trade is almost 50 percent, higher than almost any other sector, and staff turnover in the industry is not much better either. In addition to this, skilled professionals are in short supply.
Next weekend will see the start of the biennial international trade fair for gastronomy and hospitality – the Host. Everyone who wants to get to know the latest industry trends and exchange ideas on topics relevant to gastronomy will be meeting here from the 18 to 22 October.
The nation depends on its backbone. That’s why ergonomics in the workplace has become a key issue – and it goes far beyond just desks and office chairs. Ergonomic working also plays an essential part in commercial kitchens.
In der Küche wird ein neuer Koch gebraucht. Kein Problem? Eben eine Anzeige in der lokalen Presse schalten und den passenden Bewerber unter vielen auswählen … Was früher ging, ist …
Long working hours, a lot of overtime, little appreciation, coarse interaction in everyday work, a whole bundle of stress... The list of the disadvantages of a job in gastronomy is long. Very long! ...
In every sector, everyone is talking about the skills shortage. This is also very much the case in the gastronomy and catering sector. The trade magazine Catering Management justifiably proposed in its April 2019 issue that the scarcity of trained personnel should be voted the “gastronomy (un)word of the year – or rather the decade”.