OCTOBER 1983

Make way for the new Jo'burg Sun ... I t was crumble, crump and

bite the dust time for Johannesburg's biggest white elephant, recently, with the implosion of the old Von Brandis Parking Garage. It is making way for the fabulous new Johannes­ burg Sun, which will also link up with the present Towers Hotel.

The Johannesburg Sun is to become the Flagship of the Southern Sun Group in the Transvaal and building has already begun.

Mission completed - the old Von Brandis Parking Garage is nothing but a pile of rubble in the sunshine.

After the successful completion everyone celebrated. with lunch on the roof of the Rand International Hotel, from where they had watched the destruction.

GENERAL MANAGER'S CONFERENCE

M mabatho weaves its magic again ... A ll the GMs from Units

around the country and Mauritius descended on the Mmabatho Sun this year for their annual General Managers' Conference.

Organised by Jim Finlay­ son, Group Personnel Man­ ager, and Peter Cumberlege, Assistant Group Personnel Manager, of Head Office, the aim of the Conference was to discuss the Southern Sun budget for 1983-1984, achievements for 1982-1983, and various pertinent aspects of the hotel industry in Africa.

They were ably assisted in this formidable task by Chris Trimble, the new GM of Mmabatho, who left no rock unrolled to ensure the Conference was a resound­ ing success from a hotelier's point of view! "Delegates started arriv­

ing from 1 om," said Peter Cumberlege. "The first meeting was scheduled for 5 pm, to discuss financial results and the Southern Sun budget for the coming financial year."

That evening delegates attended a formal dinner.

Performance The following morning

delegates met to discuss achievements, Jurgen Bur­ meister, Group Marketing Manager, spoke on the Com­ pany's performance in the market-place. Mrs Veronica Logie,

Director of Justine Cos­ metics and long a friend of Southern Sun Hotels, was invited to address the dele­ gates.

At mid-day Sol Kerzner, Managing Director of Southern Sun Holdings Ltd, arrived at the Conference.

During the afternoon ses­ sion the four Regional Managers discussed the economy and various aspects of the hotel indus-

. try. The Conference broke up

at about 7.30 pm for an infor­ mal Western Saloon evening and lots of valuable camera­ derie.

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"I give up," says International Sales Manager, Nando Parello as Tony Lanza, HO, Sales - Mauritius, gives him the old hands-up. Peter Wagner (left), Area GM, Bophuthatswana, looks on amused.

That's a good one ... PR and Promotions Manager Melanie Millin shares a joke with Paul Jones, Area GM, Mauritius, and Paddy Brearley, GM, Umhlanga Sands.

It was the night of the long cigars for Howard Jay, Sun City Sales; Peter Cumberlege, Personnel; Melanie Millin, PR and Promotions Manager; and Nando Parello, International Sales Manager at HO.

Deep in discussion in the Western Saloon are Frank Paller (left) GM of La Piroque, and John Zimmermann, Group F & B Manager, HO.

Enjoying the evening are: Alasdair Jamieson, GM Rand International, Alexandre Gendre, GM Towers; and Henry Schoonwinkel, GM of the Devonshire, all of Johannesburg.

irrepressible Marti Caine

Management development for Blacks, Coloureds and Indians

In August, 16 employees from allover South Africa met up at Jan Smuts airport to travel together to Pine Lake Inn in the Eastern Transvaal.

When they arrived they had to undergo an intensive selection course leading to accelerated management development. The course was extremely varied in its content and was daunting to say the least. The participants had to make speeches, enter into chaired debate, write essays and reports, complete mathematical tests and apti­ tude tests, solve a variety of problems ranging from case studies to physical outdoor

problem solving. They were subjected to stress situations and each participant had to act the part of a manager faced with a typical but difficult problem in his hotel.

There was also a heavy social side to the selection course and the participants were joined by Fraser Bell, General Manager of Pine Lake Inn and Andy Limbert, General Manager of Sabi River Bungalows and their wives for a formal dinner.

The course culminated in a major open and frank dis­ cussion between all the par­ ticipants, Jim Finlayson, Peter­ Cumberlege and Jane Ferry of the Personnel Department, where obstacles in the path of

the participants' future devel­ opment were frankly faced and much useful information was exchanged.

The results from all the tests and test situations have been analysed in great detail and each person who attended the course has been individually counselled with a view to assisting with his further development.

Those who attended the course were: Denny Abrahams (Umhlanga Sands Hotel), Kosi Reddy (Maharani), Stanley Martin (Elangeni), Reuben Thomas (Malibu), Linos Dube (Towers), Philemon Lekopa (Landdrost), Lucas Seeko (Devonshire),

Reginald Senatle (Towers), Freddie Petie Ie (Sun City), Per­ cy Bosilong (Mmabatho), Her­ man Mooketsa (Sun City), Johannes Mokgoroane (Kimberley), Cecil Petersen (Newlands), Ivai Oppel (De Waal), Tony Clements (Newlands), and Krishna Naidoo (President). The course tutors had to

work very hard but found the ex­ perience richly rewarding and it was evident that each student on the course put every ounce of effort into fully participating in all aspects.

More information on pro­ gress will appear in later Sun Staff issues.

I CAPE REGIONAL MANAGER'S CONFERENCE I Turkish delights I t might look like all fun - but

really it wasn't. Not when the Cape Region Managers gathered at the De Waal in Cape Town for their Annual Con­ ference. Behind closed doors (which meant we couldn't take photographs of the men at work) they discussed serious things which affect the hotels in their regions, and thus direct­ ly affect us all too.

But when they came out from behind those closed doors, the De Waal Hotel let them know that there was a lighter side to life as well. They laid on a fabu­ lous fun-party with a Turkish theme in the Kirstenbosch room. And, of course, we were allowed to go in there and take photographs. From the looks of it, they ALL had a marvellous time!

Bruce Hutchinson, Area Manager for Cape and Orange Free State, looks as though he can h,ardly believe what he is seeing when he catches an eyeful of the glamorous Judy Stead.

Karl Herle, GM of the President Hotel, takes a long, serious draw on a pipe of ...

CHRISTMAS is coming - and so too, is our super

Sun Staff Magazine for December. But we need lots of lovely pictures and details from Southern Sun Hotels all around the Group.

So please, get out your cameras, sharpen your pen­ cils, take a few pictures, and let your Editor, Chip Bowring, have your contributions for our super Christmas Edition, due out in December.

Deadline for the December Edition is October 25 - and then it's time to start collect­ ing lots of lovely holiday season promotions for our next Edition, coming out early in the New Year.

Please post your contribu- tions to:

Chip Bowring, Editor, Sun Staff Magazine, Box 52048, SAXONWOLD, 2132

Enjoying the Turkish Evening are (from left) Nick Seewer, GM - New/ands Hotel; Alfie Brighton, Area Accountant; Judy Stead; and Alison Baretta, the Sales Co-Ordinator for Cape Town.

While the Belly Dancer does her thing, Philip Stead (right) and Richard Wei/ers, (left), GM of the Beacon Isle Hotel, can hardly take their eyes off her.

Special promotions to boost t W ITH the apparent re­

cession taking a nib­ ble out of Hotel budgets, Transvaal unit General Man­ agers have been making the most of their resources by staging unusual and excit­ ing food promotions to in­ crease their restaurant busi-

ness. Here we capture a few of the promotions for Sun Staff Magazine - let's have some pictures from General Managers in other regions for our next issue ... Anyone done any good pro­ motions recently?

Jane Skipsey of the Towers Hotel dresses up as Mary Poppins for their "Mother's Day Extravaganza". This promotion was an unqualified success. A Magician entertained the kiddies, and Mothers were pampered, and received beautiful gifts.

"Gone Wild" was what the Landdrost called their game promotion. Here Executive Chef of the Landdrost, Udo Linde, places an order for game from Big Game Hunter, Mark Jurgens in Ouma's Kitchen.

An "After the Hunt Feast" was held at the Sunnyside Park Hotel, Johannesburg. The "Game Promotion" proved extremely successful. It was also very beautifully done. Here Lance Roussouw dressed up as a Big Game Hunter and proudly shows off his "Bag".

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e budget •••

Executive Chef of the Sunnyside Park, Wolfgang Heiduck, proudly shows off a trayful of mushrooms which were used during their recent Mushroom Festival, held in the Prospect and Tastevin Restaurants.

A Beefeater Festival was held at Barnatos Restaurant, Landdrost Hotel. George Gorgio, Chef de Rang, dressed as a typical traditional Beefeater, stands proudly beside the Royal Display, while being tempted to a plateful of traditional English fare by Sous Chef Benny Schmid.

The Hungarian Festival held at the Devonshire Hotel had an added attraction - welt-known clairvoyant, Madam Rose, was present to read the palms of guests before they went on to enjoy traditional Hungarian cuisine in the elegant Jorissen Restaurant. Here Madam Rose predicts the future of Executive Chef, Edmund Idzik - who was also responsible for the beautiful carving of Madam Rose.

All Pretoria's VIP's and Glitterati were invited to the launch of the Burgerspark Hotel's Ambassadeur Restaurant - to sample its exciting a la carte menu. Here we see Dr B van Staden of the SA Reserve Bank and Mr G K Potgieter, a Consulting Engineer, sample the fare.

... a Th~>'-'~~~ Kelly ~. /1

/

Bekwa column

The power of a Thank You T he Word Thanks -

though it may sound simple, works wonders with employees. If a man has done well, why don't you thank him, praise him? Everybody deserves a little praise, a pat on the back, for an extra unusual perform­ ance. By saying thanks you will be meeting almost all his expectations with regard to recognition and security in his job.

Consultation An uninformed employee, no matter how good he may wish to be, is ineffective. It is ex· tremely difficult for a person to perform a task well, even if he knows how to go about it, when he cannot see the reason for doing it.

Make it a habit to seek worker's questions and feel­ ings about any new method or project before introducing it. Answer questions sattstac­ torily. It is important for employers to note that employees have likes and desires. • They desire security of ern­

ployment. • They like to be able to dls­

cuss the work procedures with their superiors, listen to suggestions the Superior may make and thoroughly examine whatever it is that has to be done.

• An employee desires to receive the same treatment, benefits and concessions as others in the same de­ partment.

• He wants an avenue for con­ sultation on complaints and grievances.

• He desires to be kept In­ formed on departmental and management changes.

To employers Indications that something is wrong in your department. • Lack of cheerfulness or en-

thusiasm. • Loss of interest in work. • Sullenness or surliness. • Lack of co-operation. • Non'observance of working

rules. Now that we have some lntor­

mation about our employees, and in order to achieve the high· est required Southern Sun standards, let us always remember that our jobs are in­ terrelated and interdependent. And let us all remember that one vitali ittle word - THAN KS.

5

The Landdrost Hotel, Johannesburg, was so proud that their chefs won the most prizes in the Salon Culinaire that their General Manager, Gerhard Stanek, gave them a special party to celebrate. Seen at the party were (from left - front) Robin Crook, Silver Medal, B Class - cold fish; lain Donald, Gold Medal and Trophy for Hors d'Oeuvres, and a Certificate of Merit for his cold sweet dish; Udo Linde, two Gold Medals for the Transvaal Team and one Gold as a "Thank You" from the Chefs Association. The gold were for a single plated buffet and a collective buffet for six people. Next to Udo is the only woman on the Landdrost Team, Thabitha Mathebula, who gained one Silver Medal for her wedding cake, B Class. Beside her is Cyprian Sithole, who received a Bronze Medal for his cold sweet dish in the A Class.

(Back, from left) is Martin Jacobs on the Landdrost's Team A, and Athol Ritchie who entered the Individual A Section. Beside him is Benny Schmid

who entered the A Section Shellfish; and Isakiel Ntshalintshali, who won a Bronze Medal for his cold fish in the B Class; Henry Lebon won a Silver Medal

for his petit fours in the A Class; and George Mazibuko won a Bronze Medal for Game, in the B Class. Congratulations.

CONGRATULATIONS to all our chefs, all around

the country, who took part in this year's International Salon Culinaire and Expo 1983, wich took place at the Carlton Hotel recently. And a special word of con­ gratulations to our South African Team who won the International Section.

They are Billy Gallagher, Executive Chef, Southern Sun Hotels; Heins Brunner, Executive Chef, Sandton Holi­ day Inn; Jon Fraser, Maitre Chef de Cuisines; George Germann, Owner, Mon Ami (Pty) Ltd; Bernhard Grob, Executive Chef, Carlton Hotel; and Udo Linde, Executive Chef, Landdrost Hotel.

All these chefs are interna­ tionally experienced. Many hours of hard work went into their fabulous win. "Our suc­ cess is a result of a night of preperetion, a year's planning, and three months' intensive practice," said Billy Gallagher.

This was the first year there was an International Section in the competition - organised this year by the South African Chefs Association.

The first Salon Culinaire was held in 1961, in the old Carlton Hotel. It was held again in the new Carlton in 1974, in 1977, and 1980.

Competing teams came from allover South Africa, Israel, Mauritius, Britain and Bophu­ thatswana - some even bring­ ing their own ingredients to ensure that their entries were top class.

Judges were Hans Busschkens, Canad ian Presi­ dent of the World Association of Cooks; Anton Mosimann,

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Marina Altini, Patisserie Chef of the New Cape Sun, receives her award from Dr Jan S Marais, Patron of the Chefs Association.

PREPARATIONS for the International Salon Culi­

naire began months before - not only with concocting the confections, but also with raising the funds for the trip to Johannesburg.

Here some of our Cape Chefs show us how they did it - they organised an Ome­ lette Demonstration in Clair­ mont, Cape Town, under the auspices of the SA Chefs Association.

The Executive Chef of the Sunnyside Park, Wolfgang Heiduck, (right) receives his award from Dr Jan Marais (centre) and Wolfgang Voight, Principal of the Hotel Sc~ool.

The Executive Chef of the Southern Sun Group, Billy Gallagher (right) receives his prize from Dr Jan Marais and Wolfgang Voight, Principal of the Hotel School.

Here we see some of the Chefs at work during their demonstration (from left) Tim Smart, of the President; Jurgen of the Holiday Inn; and Hilton Oliver, also of the President Hotel.

Maitre Chef of London's Dor­ chester Hotel; Brian Cotterill, President of the British Chefs and Cooks Circle; and Uri

Pam Westaway, Transvaal Regional PRO is seen with (from left) Paul Blumberg,

j Assistant Food and Beverage Manager of the Landdrost, Udo Linde, Executive Chef, and Gerhard Stanek, GM. They are all toasting their team - who had the best results of all the hotels in the Southern Sun Group during the Salon Culinaire.

Guttman, Chairman Israeli Chefs Circle. Congratulations to

Chefs who took part

of the year's competition - to those who won prizes, and to those who didn't. It was a noble effort indeed.

all the in this

Meet the Mauritian winners Proud and happy, that's the winners of the Mauritian Salon Culinaire 1983, held at the Mauritius Catering School, and organised by the Association of Mauritian Chefs.

Here we see the winning Chefs of the La Piroque Hotel, Mauritius, they are (standing, from left) Feroz - one gold medal; Sunil - one gold medal; Raj - one silver medal; Gopaul - one bronze medal; Jo Kentgens, General Manager; Murday - three gold medals and two Highly Recommended Certificates; Mustapha - one silver medal and two Highly Recommended Certificates, and Larry Dias - Executive So us Chef. Front (from left) are Suresh - one Highly Recommended Certificate; Devanand - one Highly Recommended Certificate; and Philippe - one Highly Recommended Certificate. Congratulations - we are proud to

have you working for Southern Sun!

Well done, you've won R100

C ongratulations to the winner of our Photo Compe­

tition - Terence Tracey, who wins R100! Terence submitted several photographs of his tour of Europe. The winning picture was taken in Copenhagen, Den­ mark, after a fresh fall of snow which covered his subject, a Copenhagen Church, in a veil of pure white. Well done, Terence! Please collect your pictures and your prize money at the Sun Staff offices.

The W sun staff fun page B righter, better, more fun­

that's our brand new puzzles page. Hurry, fill in the competitions, and post them direct to your Sun Staff Editor, Mrs Chip Bowring, Box 52048, Saxonwold, 2132.

Do not put your entries into an envelope - stick them to the back of an envelope or a post card and post them to your Editor. No entries receiv­ ed inside an envelope will be considered. And remember, only one entry per person per competition on the page, please - or a hand-drawn fac­ simile, if you want to enter any competition more than once. Good luck!

Congratu lations Congratulations to all the win­ ners - your cheques aFe in the post to you. Winner of Spot-The-Spelling

was Hester Gous of Newlands. R40 is coming your way. The correct spellings were menu, dessert, seafood, sauce, steaks, vegetables, culinaire, dine, nutritious and recipes. Winner of The Terrifying

Monster join-the-dots was Nesta Gumede of the Malibu, R30 is in the post to you. Winner of The Holiday Maze

was Bettie Buffel of The Hotel Kimberley. R30 is in the post to you.

SPRING FIREMEN SPOT THE FLOWERS PAIRS SPELLING R40 PRIZE R30 PRIZE II R30 PRIZE

Four spring flowers are hid-

~~

Underline the word which is den in this square of letters. spelled correctly - and win Can you find them? All the let- R30! ters are used only once.

~~

Banqueting Bankwetting Banquetting

S R 0 I P Breakfast Brekfist Breckfist

saussage sausage sossage N D p L U cereal seriel cerrial

~~

tommatoe tomatoe tomato 0 W C T T ommellette ommelette omelette

C 0 R E L mushrume mushroom mushruum

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pottato pottatto potato

U S V I 0 waiter weighter weightor buuking boeking booking

Paste your entries onto the back of an envelope or

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Name: postcard and send them to Hotel: your Editor, Sun Staff Magazine, Box 52048, SAXON- Designation: WOLD, 2132_ No entries inside Which two firemen are the Address: envelopes will be considered. same? Circle your choice. Name: Name: Hotel: Unit: Code: Designation: Position: Address: Address:

Remember - only Competition entries glued or stuck onto the

h~ back of an envelope or a post-

1 ~4 card will be accepted. Do not! put your entries into an

Code: Code: \l envelope. c ~ " u '" 7

READERS' LETTERS

Stuart G Shaw, Regional Financial Manager, Bophuthatswana.

Oops! I wish to point out that, in the April edition of Sun Staff, on Page 3, dealing with the new organisational charts, my name was misspelt. It should be Stuart, not Stewart, Shaw.

I also enclose a photograph of myself, which I note was missing from the organisa­ tional chart. I shall be obliged if you will ensure that this is returned to me after use. Yours sincerely, Stuart G Shaw Regional Financial Manager Bophuthatswana

Ed. Oops - sorry, Stuart. And thanks, your picture will be .' sent to you as soon as this Magazine is published.

Thanks I would like to thank you for your cheque of R40, which I won in Sun Staff Magazine for the Spot-the-Spelling Compe­ tition.

I was so excited the day I received the cheque! May peace and happiness be with you at all times. Long Live Sun Staff!

Yours faithfully, I Mokgatlhe Cabanas, Sun City

Our bright eyed girl, Sally! I t's a big pat on the back for the Elangeni's Executive House­ keeper, Sally Gregory. She saw the Lions Club promotion, Operation Brightsight, in which discarded spectacles are col­ lected and forwarded to Johan­ nesburg to be recycled to mission hospitals and clinics, where they are distributed free of charge to needy patients.

Sally had a collection of spec­ tacles left behind by guests who never claimed them - so she bundled them up and sent them to the Lions for distribu­ tion. They were truly grateful. Well done, Sally.

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Where's my bed?

I T'S HATS OFF and pats on the back to the staff of the Maha­

rani, Durban, who got together to take each other's photo­ graphs, and write to the Editor, Chip Bowring, enclo.sing their pictures and asking for them to be used in Sun Staff Ma~azine. What a pleasure! So here

they are, and thank you very much for setting such a fine example. We hope lots of other people in units all around the country do the same.

Krjsh Chetty, all dressed up in the urtfform of the Papadum Restaurant at the Maharani, is a great favourite with the children. Here he is seen on duty, surrounded by guests. Thank you for your letter and this picture, Krish, it is great meeting you.

Ronnie Moodley, Head Chef of the Papadum Restaurant, at the Maharani seems intent on the egg he is breaking - but he wasn't too intent to write a letter to the Editor, enclosing this lovely picture. Thank you, Ronnie.

BIG B_.ROTHER

"I hope the bed is big enough when I get there," this rhino

seems to be thinking as hetrots towards the rondavel at the Zululand Safari Lodge. "This rhino and his friend often walk through the rondavels at the Lodge," says Bob Maginley, General Manager. "He's one of the special

features of the place - but not necessarily one any of us would like to bump into on a dark night!" No kidding.

Ah well, that's one of the pleasures of having a hotel out in the bush - you get to know the game intimately!

",ere Bruce Chinnia, Head Waiter at the Papadum Restaurant, shows us his style. He's a special favourite, his letter to the Editor was signed off, Yours affectionately. No wonder he's Head Waiter! Thank you, Bruce.

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