Page 13 - SBrewing(June2021)
P. 13
Page 13 www.beveragestandardsassociation.co.uk
JUNE. 2021 | VOL. 18
Hospitality Training on the Edge
A report from the BBC on the 30th April So, where do the BSA Members’ and the
said, ‘Venue owners say they are Association fit into the hospitality sector?
expecting huge demand from customers,
but staff shortages may mean they have As an organisation for the last 25 years, we
to limit opening hours.’ have been campaigning to ensure the
continuity of professional standards in the
In recent weeks further articles on hospitality production of hot and cold (non-alcoholic)
recruitment have surfaced in papers and on- beverages. The jewel in the Crown is our
line. City & Guilds Barista Skills Level 2 courses.
These are run around the UK, Europe and
So, what can employers do about it and how Nepal in Approved Centres by Accredited
can employees have the skills to supply the Trainers.
pent-up demand from these employers?
Leading the charge as we come out of
the pandemic is Jon Skinner of MAD
Training. Jon says:
"As we start to see the next ‘new normal’
take effect and businesses re-open there
are 3 training plans needed".
1. I have my existing staff and they need
Well, in late May Peter Backman wrote about a refresher
two groups of remarkable people who are 2. I have my existing staff and they need
eager to learn. One group is represented by to move to the next level now
Arena Futures and the other by Surrey 3. I have new staff who need the basics.
University; both are populated by young
people at the start of their careers. He went on "Almost like building a wall of
knowledge, the second level can’t go on
Having read more about these groups, we until the first level is complete."
were struck on how young(er) people still see
the hospitality industry as a profession to be
involved and grow into.
As Peter continued “….it has been obvious to
me over the years that the foodservice sector
(and the wider hospitality industry) has been
adept at formally training chefs and other back
of house skills; at the same time, it has also
trained generations of people with front of
house skills.”
