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Unionisation in the hotel and catering industry is discussed using Angus Steak Houses and the Grand Hotel, Bristol as examples.
Metadata describing this Open University video programme
Module code and title: P881, Industrial relations
Item code: P881; 01
First transmission date: 28-03-1976
Published: 1976
Rights Statement:
Restrictions on use:
Duration: 00:24:34
Note: Also used for PT281
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Producer: Ken Patton
Contributors: Brian Barrett; John Stevens; Eric Edwards; Dennis, Welles, Les Watkins; Patricia, Marsden, Mr Quirk; Gregory Biggerton
Publisher: BBC Open University
Keyword(s): Angus Steak House; Grand Hotel, Bristol; Inter-union rivalry; Tipping; Unionisation; Wages
Footage description: Stevens of the TGWU looks at union organisation in the catering industry. Shots of branch union meeting of executive. He continues by looking at some of the problems' - low wages, wages councils etc. Finally, Stevens mentions language difficulties and the problems of inter-union rivalry in the industry. Watkins, manager of the Grand Hotel, briefly outlines their agreement with the GMWU. Edwards, a union official, and Welles, a chef describes their reaction to hotel unionisation. Quirk, a shop steward, looks at how they can help staff. Watkins describes how a particular incident led to better staff communications and procedures. Marsden, the senior chef, discusses his attitude to the union, what it has done for his cooks etc. Shots of banquet and hotel kitchens. Edwards and Biggerton describe the problem of tipping and waiting staff wages, compared with other areas in the hotel. Possible problems caused by the entrance of investment companies into hotels are briefly touched on. Welles sums up the difficulties of having so many different workers in the one industry.
Master spool number: 6HT/71542
Production number: 00525_2041
Videofinder number: 1274
Available to public: no