Staff Training Is Essential If The Hospitality Industry Is To Flourish: Michael Fridjhon
Guests at corporate events at most of South Africa's best-known establishments have no idea what their hosts pay for the same old drab buffets which are turned out by equally bored banqueting staff. What is euphemistically called "finger food" costs between R400 and R500 per person and comprises the inevitable pies and pastries, platters of processed cheeses, bains-maries containing casserole-type "comfort food" and a carvery where often-overdone meat finally leaves the crematorium to join the heavenly choirs.
There's controversy enough around contract work: it's fair to say that until labour laws are given a major overhaul, and the reality of the marginal nature of many businesses is taken into account, the issue is not going to achieve a vaguely consensual resolution. But when it comes to the hospitality issue, there are practical consequences to the contract labour system which are as bad for the country and for employers - in the long term - as they are for the workers.