Staff & Training

Pouring a pint is more a science than an art. “How you do it will either make the beer turn out correctly, or make it have too much or too little of a foam head. You could also end up wasting some beer.”

Top South African food stylist and Drizzle and Dip blogger, has created chocolate stout doughnuts with chocolate glaze.

You might think that if an employee is found to be under the influence of alcohol at work it is a straightforward dismissible offence. Recent case law has shown that this is not necessarily so.

Many experts agree that customer service is by far the most important part of any business. You simply cannot have too much of it.

The South African Chefs Academy in partnership with Cape Legends, a division of Distell’s fine wine have launched the Inter Hotel Challenge aimed at promoting mentorship within tourism and hospitality industry.

Making its third anniversary this year, the youth chefs training keeps on soaring; changing the lives of young people and providing the hospitality industry with a highly sought after skilled workforce.