The development of the British restaurant sector is described and the ages of those involved are investigated. The progress of a prospective entrant to the industry is traced. The high drop‐out rates are examined to see if any solutions can be offered. A college offering catering courses was visited, and staff interviewed. A total of ten restaurants, all mentioned in the Good Food Guide, were approached and asked about their staff. Whenever possible, the staff were interviewed, and their views noted. They were asked about colleagues who had left, their destinations, and the reasons for going. Some of these were met, and their opinions recorded. The results are often anecdotal, and figures have not been produced, as they may be misleading. However, there is a clear picture of grievances felt. Contemporary newspaper articles are used when they can augment the picture. Ideas about different types of training to develop inter‐personal and administrative skills are discussed, in the hope that they may assist the sector in retaining some of its departing staff.

Purpose -The purpose of this paper is to examine corporate social disclosure in Libya so as to determine if it follows the western capitalist model or whether it has developed its own distinct characteristics resulting from influences of the Islamic and socialist environment in which it operates. Design/methodology/approach -The paper arrives at a definition of western CSR, discovers the reasons that firms make disclosures, and then considers the key influences on Libyan society. It finally studies disclosure in 56 of its companies.Findings -The results suggest that the emphasis on CSR disclosure in Libya is different from that to be found in the west.Research limitations/implications -Before final conclusions can be drawn, more companies would need to be studied, from a wider variety of industries.Originality/value -Despite the limitations, the paper offers an insight into a socialist and Islamic approach to corporate social disclosures.

The development of the UK restaurant industry is briefly outlined, and then the study seeks to examine the skills and characteristics needed to progress as a chef. Rather than describe the factors that drive workers from the trade, they are explored as problems which must be accepted and overcome, and virtues which must be acquired if anyone aspires to become a great chef. Sources include the comments of top chefs, food writers and others within the industry, as well as lengthy discussions with, and observations of, those working within the sector.

The aim of this study is to identify some of the reasons for the failure of firms, particularly within the licensed trade, so as to offer some advice to assist practitioners. This will be done by a review of the general literature on business failure, looking particularly the small and micro‐business. The trading conditions within the public house sector are examined, and the importance of business knowledge is recognised. In addition, several people who have experienced serious financial problems have offered their comments. These include one owner of a free house who was obliged to close the doors; two tenants and one lessee whose businesses were repossessed; one lessee who suffered serious financial difficulties but survived, and a wholesaler who went into receivership. It is not suggested that these are representative of the trade as a whole. However, an expert in insolvency, with much experience of pub failure, added his views, so that some conclusions could be drawn.

This study seeks to examine one of the keys to a successful restaurant – the waiting staff. Their backgrounds are investigated, together with the skills and expertise which they are expected to possess by employers and customers. This is compared to the training offered, so that recommendations can be made to the trade about the role of the waiter and waitress in the process of food enjoyment. A range of eating establishments are considered, and the views of the proprietors, their staff and customers taken, so as to offer the views of those involved.