Hospitality and Leisure Manpower (HALM) has over 20 years experience of working with leading trade associations and professional bodies in the tourism, hospitality and leisure sector to deliver quality assured results. This includes developing and delivering innovative training and business improvement programmes which help individuals and organisations strive for, and recognise, excellence.
David Battersby, OBE, MSc, the Managing Director of HALM, was previously Director of Training for the Hotel and Catering Industry Training Board. He has worked closely with the Roux Family and Roux Scholarship since its inception over 25 years ago.
In recent years HALM has itself been the recipient of a number of awards which have recognised the Company's competence and capability. Following the receipt of a BTA ‘Winning Words’ Awards for language training, the Company won two National Training Awards for work to help small firms in the sector access NVQs through open and distance learning. Our strategic work with the London Development Agency was recognised by a NAICE Business Partnership Award. The Company also received a Partnership at Work Award from the Department of Trade and Industry.
The Best Practice Forum – a strategic alliance between ten of the industry’s leading employer associations, including the British Hospitality Association, VisitBritain and other industry partners – was created by HALM. As one of 15 Industry Forums within current membership of the Government’s DBIS Industry Forum Network, the Best Practice Forum is seeking to drive up productivity, quality and profitability through the exchange of international best practice. Some 68,000 establishments, employing collectively over million staff, are currently within membership of the Forum’s Partner Organisations.
HALM also brought together seven of the sectors Professional Associations, including the Academy of Culinary Arts, the Craft Guild of Chefs, and Academy of Food and Wine, to form the Hospitality Skills Alliance (HSA). The aim is to help drive up the quantity and quality of practical learning and professional skills to “World Class” levels.
Are you the next Roux Scholar?
The 2014 Roux Scholarship competition is now open for entries, chefs must be cooking in the UK and aged between 22-30yrs. They have until midnight on Monday 27th January to apply. Click here for recipe details.
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