News in brief

HIT Scotland invites scholarship applications once more

By Becky Paskin , 06-Sep-2011

Related topics: Events & Awards, People, Restaurants, Hotels, Pubs & Bars

Hospitality employees living and working in Scotland are being invited to apply for an Emerging Talent Scholarship in locations around the world.

This year's Emerging Talent scholars pick up their awards

This year's Emerging Talent scholars pick up their awards

Organised by Hospitality Industry Trust (HIT) Scotland, the scholarships have previously been with Michelin-starred chefs and leading sommeliers, at the Disney Institute in Florida, and a six-star resort in Dubai.

 

The £100k Emerging Talents program has so far awarded 800 scholarships over eight years, returning an estimated £5m to the Scottish economy through improved skills, best practice, staff retention and professional development.

 

Beverly Payne, head of HIT Scotland’s scholarship committee, said: “The scholarships are seen as high value opportunities and it is vital that we keep providing great experiences so people can learn from the best and bring back ideas and innovations to help move Scottish hospitality forward.”

 

Applications are welcomed by any Scottish hospitality employee of any age until 30 November. Visit www.hitscotland to apply.

BigHighlights

Michael Warren on heading up Harbour Hotels, his Hotel du Vin experience and why no two days are the same in hospitality
Small talk

Michael Warren on heading up Harbour Hotels, his Hotel du Vin experience and why no two days are the same in hospitality

Michael Warren spent 17 years at Hotel du Vin and Malmaison, helping with the development and expansion...

People on the Move in Hospitality: August 2014

People on the Move in Hospitality: August 2014

We've rounded up some of the latest movers and shakers in the hospitality industry, with the past...

60-Second Skill with Nigel Haworth: finely chopped onion

60-Second Skill with Nigel Haworth: finely chopped onion

Being able to chop finely is an essential skill if you want to make sauces or stocks...

Dish Deconstucted: José Pizarro's roasted monkfish with Serrano ham, black olives and thyme

Dish Deconstucted: José Pizarro's roasted monkfish with Serrano ham, black olives and thyme

At the recent Estrella Damm Gastronomy Congress, chef and restaurateur José Pizarro revealed the method behind a dish full...

Infographic: How to handle angry customers

Infographic: How to handle angry customers

Dealing with angry customers can be one of the most difficult, stressful and challenging parts of working...

Joanne Barratt: Pearls of Wisdom
Pearls of Wisdom

Joanne Barratt: Pearls of Wisdom

QHotels’ group operations manager talks about how important a strong team culture is in maintaining excellent standards...

Find us on Facebook

Digital Edition - Restaurant Magazine

Access to the Restaurant Magazine digital edition