Events
"For far too long, many employers in our industry have neglected the skills and knowledge needed by front-of-house staff in food, wine, bar and function service", argues Nick Scade, chief executive, Academy of Food & Wine. As a restaurant proprietor, he acknowledges the business pressures and time constraints which drive management priorities, particularly in smaller enterprises. Yet, as he points out, our service staff are our ambassadors - our interface with the guest - ultimately their customer care and technical skills can make or mar our business image.