As restaurants closed and events became impossible to organize, many businesses had to drastically reduce staff. But now that the upswing in activity is firmly established, and demand continues
to grow, many of these enterprises face an even greater challenge.
Is it really worth hiring seasonally in the catering industry? In this article we look together at advantages and disadvantages and explore possible alternatives.
Catering is a complex and demanding activity that requires the commitment of several professionals to ensure the perfect success of the event. Among the different figures that make up the catering staff, we can distinguish the catering manager/event planner, the room manager, the bartenders, and the service staff.
In the context of labor inspections, what behavior should the employer take? And what are the powers and limits placed on inspectors?
The subject of company inspections, which always arouses apprehension and great distrust among companies, has undergone several developments in recent years.
“If you think being a chef is a beautiful job — it is, it is. But to understand how to work in this field you have to have a criterion. And above all, passion.” Andrea Sinigaglia, director general of Alma International School of Cuisine, never tires of repeating it.
The way to stay in the market? Change. Change while saving money, of course. But on one condition: without losing value and professionalism. How to achieve these goals? Outsourcing some activities through corporate outsourcing. Let’s see what this is all about.
Starting with the gross annual salary, let’s look at a brief guide useful in calculating the cost the company incurs for the employee: social security charges, severance pay and IRAP are to be taken into account.
After the growth in stable hires in 2015 and 2016 driven by contribution incentives, in fact, permanent contracts in 2017 decreased and returned to the level of 2014: stable activations and transformations into stable employment relationships were 2,220,000 with a decrease of 10.77 percent compared to 2016 (2,488,000), the year in which there were still incentives albeit reduced.
There had been talk for many months about the government’s intention to introduce mandatory payroll payment through banks or post offices in order to prevent employees, under the blackmail of being fired or not hired, from being pressured to sign a paycheck showing a regular paycheck even if in reality less than the minimums stipulated in the collective bargaining agreement are paid.
The HACCP course serves to provide knowledge in hygiene and safety for all those who wish to undertake work in the food industry. It is a
mandatory course of study (provided for and regulated by standards) that enables the food handler to
To operate safely with respect to food and foodstuffs.
SC Management is a Milan-based service company that simplifies the lives of companies active in the Ho.Re.Ca. (restaurants and catering) and entertainment (events, clubs, festivals) sectors.
