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Examines the role of benchmarking within the small hospitality sector. Argues that there is considerable potential for improving service quality by this means, not only in the small businesses themselves, but also in tourist destinations, which often depend heavily on this sector. While benchmarking activity is growing in large organizations, there has been limited application among small hospitality businesses. Examines the reasons for this, and discusses how benchmarking, linked to external awards and grades, can offer advantages and bring about improvements in competitiveness for both small hospitality businesses and destinations. Consumers also benefit through clearer indication of the service likely to be offered, so that their service expectations are more likely to correspond with performance, and their satisfaction with the destination to be increased. Argues that external benchmarking needs to be directed by local authorities, so that it matches the destination’s planned strategic development.

Puts forward the author’s view of key issues affecting hospitality education into the new millennium. Issues identified as particularly impacting on UK centres are graduate standards, quality and quality assessment, research assessment, key skills and learning and teaching including the impact of information technology. Amongst these issues, information technology is identified as having the greatest potential impact to bring about radical change. It is suggested that there is now the capability to develop global hospitality education brands. This capability is not confined to existing education suppliers. Corporations, business schools and commercial management development organisations may also be attracted by this opportunity.

The research (funded by the Esmee Fairbairn Foundation) aims to support the UK Public Sector Food Procurement Initiative by working with leading contract caterers to develop principles of sustainable food procurement and key performance indicators to measure progress in putting them into practice.

Initial informal discussions with catering contractors confirmed the need for the research and explored ideas as to how to take it forward. Extensive secondary research then informed the development of nine draft principles of sustainable food procurement. These were further refined following review by individual companies. An expert panel was then convened for final drafting and to reach consensus.

The research provides operating principles that can be used to inform procurement practice. However changing organisational practice, particularly in large organizations, is challenging and will take time. The researchers have produced a guide to assist implementation and monitoring of progress.

Public sector catering is only 7 per cent of the total catering market by value. Therefore progress in this sector has a limited impact on the overall catering food supply chain. Only five of the original nine principles were adopted, so not all aspects of the sustainability agenda may be addressed.

The paper has value in assisting the implementation of UK Government policy towards sustainable food. Participants in the research are dominant within public sector contract catering and have reached consensus as to which aspects of the sustainability agenda it is feasible to progress at the present time.

Small businesses dominate the tourism and hospitality industry worldwide and are of critical importance for the competitiveness of destinations. Small/family hotel businesses are characterised by a number of specific business processes which generate particular training and educational needs. It is increasingly clear that small businesses are not miniature versions of larger ones, but they have different structures, priorities and strategic objectives. This paper investigates a number of management areas, such as: planning, strategy development and behaviour in these enterprises, to determine skill and competency gaps. A survey of small family hotel businesses in Austria was carried out in 2003. Performance, growth and internal management procedures were assessed to analyse problem areas and to identify the lacking skills in the tourism industry. The results demonstrate areas of tourism training and education for family hotel businesses.