The Mayor of London said training and apprenticeship initiatives like these are 'the way forward' for the industry

Hospitality 'walks the talk' on job creation

By Luke Nicholls

Following another successful National Apprenticeship Week for the hospitality industry, a number of other hotels, restaurants and pubs have since stepped up to the plate to offer training and apprenticeship initiatives of their own.

The conference will give the opportunity for employers to build relationships with training providers

PACE and People 1st unveil plans for 2014 conference

By Noli Dinkovski

The Professional Association for Catering Education (PACE) and sector skills council People 1st have unveiled details of their second annual joint learning and development forum to help employers tackle the issues facing the hospitality sector.

(L-R): Wendy Hewitt (West Cornwall Pasty Company); James Buckley (Genuine Dining); Jill Whittaker (HIT), Jason Atherton; John Hyde (HIT); Simon Slidel (Bailbrook House Hotel) ; Alex Taylor (Harrison Catering)

Jason Atherton backs new hospitality traineeship

By Luke Nicholls

Jason Atherton, the Michelin-starred chef-proprietor of Pollen Street Social, was among those in attendance at the recent launch of a new, nationwide Traineeship Programme from hospitality apprenticeship provider HIT.

Gerard Lenehan, a bar tender at Brown's Covent Garden gives tips to apprentice Shamir Reid-Thomas who has been recruited at Brown's Islington

Browns launches £150k apprenticeship scheme

By Emma Eversham

Mitchells & Butlers restaurant brand Browns has invested £150k in launching an apprenticeship scheme in a bid to help address the staff shortage across the sector and better develop its staff for the future. 

Ann Robertson and Matthew Ingram, the first two apprentices to complete the BII's Licensed Hospitality Apprenticeship Level 2 training scheme

Training for consistency: pubs

By Emma Eversham

As is the case with restaurants and hotels, the pub sector is made up of a range of varying sizes of business, from the individually-owned freehold pub employing a handful of staff members, to the multi-site operator with thousands of recruits.