Work experience has hit the headlines as Government talks with businesses concerned about the scheme to get unemployed youngsters on placements continue; BigHospitality asked hospitality industry leaders at Hotelympia, including Raymond Blanc, for their views on restaurant, hotel or pub and bar work experience.

In January the announcement the London 2012 organising committee (LOCOG) was releasing rooms sparked fears hotels might not be as full as hoped, so a week later BigHospitality spoke to those in the industry to see if hotels were reassessing expectations and how they were preparing for the Olympics.

The Live Music Bill was passed by the House of Commons on Friday 20 January but some in the pub industry are calling for it's implementation to be sped up alongside more deregulation for pubs.

Reviews website TripAdvisor has angered some members of the industry who feel the website does not do enough to protect businesses who find themselves victims of false or defamatory reviews.

You’ve found your dream job and have bagged yourself an interview, but failing to make the right first impression on the day can halt your job application in its tracks.

Kyle Rawles, sales executive at BigHospitality Jobs, gives his top tips on how to write a successful job advert to ensure hospitality business owners and HR managers attract the right candidates to their companies.

John Dyson, food and technical affairs adviser at the British Hospitality Association (BHA), gives his top tips to chefs thinking of introducing calorie details on menus.

Britain’s front of house staff lack the professionalism and respect found in the kitchen because ‘there are little to no service training schools’, Tim Zagat, co-founder of the eponymous restaurant guide has said.

The key to hiring the right staff first time round is a strict recruitment process, thorough training, and giving staff room to grow.

Restaurant and bar operators should encourage their British staff to take up sommelier as a career to balance the level of foreign sommeliers in the hospitality industry.