WHAT IS THE 3 J’S ?With the silvery River Tay on its doorstep and aswathe of heather covered hills and tumblingglens as its beautiful backdrop, Scotland's fourthcity, a modern metropolis, has much to offer Atschool I learned that Dundee is famous for itsthree J’s – Jute, Jam and Journalism.

WHAT WE STAND FORAS AN INDEPENDENT HOSPITALITY BUSINESS, WE ALWAYS PUT PEOPLE FIRST WHETHER IT IS OUREMPLOYEES, OUR CUSTOMERS OR CONSUMERS. WE FOCUS ON UNDERSTANDING WHAT PEOPLE WANTAND HOW WE CAN SATISFY THEIR DEMAND IN THE MOST CREATIVE WAY POSSIBLE.

DESPITE HAVING A GROWING TEAM, WE MAINTAIN A ‘FAMILY BUSINESS’ APPROACH AND ARECOMMITTED TO HELPING OUR EMPLOYEES REACH THEIR GOALS.

WE WORK ALONGSIDE OUR CUSTOMERS THROUGH EVERY STAGE OF PRODUCT DEVELOPMENT TOSUPPORT THEIR GROWTH AND NURTURE OUR BRANDS.

WE’RE ON TOP OF CONSUMER TRENDS MAKING SURE THAT WE CREATE HIGH-QUALITY VENUES THEYWANT TO USE TIME AND TIME AGAIN.

ABOUT THE OWNERDR. CHRISTOPHER JDBR IRELAND IS PLEASE TO ANNOUNCE THE PURCHASE AND OWNERSHIP OF THE PROPERTY AND BUSINESSES ALL FORMING PART OF JUTE, JAM &JOURNALISM INNS AND JUTE, JAM & JOURNALISM INVESTMENTS

DR. CHRISTOPHER IS EXCITED, ENTHUSIASTIC AND ENERGETIC ABOUT ALL THE NEW VENTURES AND SIGNIFICANT MONEY SPENT ON VENTURES IN DUNDEE TO REVAMP, REGROW AND FRESHEN THE ENTERTAINMENT, HOSPITALITY AND LEISURE SCENES IN DUNDEE, FIFE AND BEYOND.

JUTE, JAM & JOURNALISM INNS TRADEMARKED TO CHRISTOPHER IS A FRESH NEW CONCEPT AND APPROACH TO HOSPITALITY IN WAY IN DEALING WITH STAFF, CUSTOMERS,SUPPLIERS AND OFFERING THE OLD FASHIONED WELCOME HOSPITALITY THE PERSONAL APPROACH.

CHRISTOPHER HAS GOT ALL HIS LICENSES AND BELIEVES IN TRAINING ALL HIS STAFF TO THE SAME LEVEL AND STANDARD HE HAS AS HE BELIEVES THEY SHOULD HAVE THESAME OUTLOOK AND BE PROUD AS ALL WILL BE ABLE TO HOLD LICENSES AND RUN VENUES FURTHER UP THE LINE SHOULD THEY WISH.

WHY HAS CHRISTOPHER TAKEN THIS LEAP AND SO MANY OPPORTUNITIES; CHRISTOPHER LOVES THE HOSPITALITY INDUSTRY FROM GROWING UP HE WAS IN A COT IN HISGRANNY’S HOTEL IN THE WEST END OF DUNDEE WHICH WAS POPULAR AND BUSY, HIS GRANNY WAS SELF EMPLOYED AND DONE EVERYTHING IN HER 7 BEDROOM HOTELFROM HOUSEKEEPING, COOKING, WAITRESSING, HOTESSING, ACCOUNTS, STOCK, DECORATING, DOING THE GARDEN AND MUCH MORE AS WELL AS BRING UP HER THREESONS AND CHRISTOPHER’S GRAMPA WHO HAD TWO HAIRDRESSERS IN DUNDEE AND TAUGHT AT DUNDEE COLLEGE AS WELL AS COMPETITIONS AND MEMBER OF THE NHF,SO CHRISTOPHER HAS GROWN UP SEEING HIS GRANDPARENTS, HIS DAD AND NOW HIM BEING SELF EMPLOYED AND HARD WORKING, CHRISTOPHER FEELS THE PURCHASEOF THE HOTELS, BARS ETC IS HIS GRANNY’S DOING AS HE FEELS ALTHOUGH SHE DIED IN 1990 WHEN CHRISTOPHER WAS 8 HE STRONGLY FEELS SHE HAS PUSHED HIM ANDMADE HAPPEN AS SHE KNOWS THAT’S HIS CALLING AND HIS PASSION, CHRISTOPHER SAYS BEFORE HIS GRANNY DIED SHE SAID SHE WAS GIVEN HER HOTEL TO HIM, SO SHEMUST HAVE SEEN A PASSION IN ME BACK AT 8 YEARS OLD, SADLY SHE DIED AND HIS GRAMPA SOLD THE HOTEL AS IT WAS TOO MUCH WITH HIS OTHER BUSINESSES. SOCHRISTOPHER BELIEVES THIS IS HER MAKING SURE HE HAS, AND HE HOPES HE WILL DO HER PROUD AND SHE STILL GUIDES HIM.

SO THE PASSION, LOVE AND DEDICATION FOR THE BUSINESS COMES FROM THE TOP CHRISTOPHER IS AND ALWAYS WILL BE HANDS ON AND LOVES THE FEELING OF MAKINGA DIFFERENCE AND MAKING PEOPLE HAPPY.

SOON CHRISTOPHER HOPES TO REOPEN CAMPERDOWN HOUSE AS HOTEL CAMPERDOWN A BESPOKE, BOUTIQUE 8 BEDROOM HOTEL, WEDDING VENUE, RESTAURANT ANDBAR SET IN BEAUTIFUL GROUNDS AND SURROUNDINGS.

AWARS WE ARE NOMINATED FOR• BEST NEW BUSINESS• BEST NEW ENTREPRENEUR • BEST CUSTOMER SERVICE• COMMUNITY AWARD• SMALL BUSINESS BIG HEART AWARD• THE GREEN AWARD• ARMED FORCED COVENANT BRONZE AWARD

OUR BRANDS

OUR OWN IN HOUSETRAINING BUSINESS

FOR HOSPITALITY AND CUSTOMER

SERVICES

This course is designed to provide customer service training to all businesses wanting to improve their customer experience, helping businesses to gain a competitive edge and putting Scotland firmly on the map as a world leader.

• Welcoming People skills• What forms a first impression?• The communication process• Why should I handle customer concerns?• Effective listening• Topics to avoid• Value of tourism• Visitor needs• Personalised key commitments

WORLD HOST PRINCIPLES OF CUSTOMER SERVICE

ENVIRONMENTAL POLICYJue, Jam & Journalism Group recognises that it has a responsibility to the environment beyond legal and regulatory requirements. We are committed to reducing our environmental impact and continually improving our environmental performance as an integral part of our business strategy and operating methods. We will encourage customers, suppliers and other stakeholders to do the same.

Responsibility

Dr. Christopher. J.D.B.R. Ireland Ph.D., Owner, is responsible for ensuring that this environmental policy is implemented, however, all employees have a responsibility in their area to ensure that the aims and objectives of this policy are met.

Policy aims

We endeavour to:

• Comply with all relevant regulatory requirements.

• Continually improve and monitor environmental performance.

• Continually improve and reduce environmental impacts.

• Incorporate environmental factors into business decisions.

• Increase employee awareness and training.

Full Policy can be acquired from JJJ HQ

WHAT IS ISOThe International Organization for Standardization (ISO /ˈaɪsoʊ/) is aninternational standard-setting body composed of representatives from variousnational standards organizations. Founded on 23 February 1947, theorganization promotes worldwide proprietary, industrial andcommercial standards.

ISO International Standards ensure that products and services are safe, reliableand of good quality. For business, they are strategic tools that reduce costs byminimizing waste and errors and increasing productivity.

WHAT ISO’S DO WE HAVE

ABOUT NEBOSHThe content of the NEBOSH certificate is divided into three learning units. The first and second units are subdivided into"learning elements", and each unit specifies the minimum number of hours.The first unit (Unit IGC1): safety and health management (A1)• Health and safety management• Health and safety management policies• Health and safety management organizations• Health and Safety Management Plan• Health and Safety Management Measurement, Audit and Review• The second unit (Unit IGC2): workplace risk control (A2)• Workplace Hazards and Risk Control• Transportation Hazard and Risk Control• Musculoskeletal Harm and Risk Control• Hazard and risk control of work equipment• Electrical safety• Fire safety• Chemical and Biological Health Hazards and Risk• Physiological and Mental Health Hazards and Risk• Unit IGC3: Job site safety inspection and assessment (B)

DRINKS

SECURITY AND WIFIAll our venues have Brand New Cisco Meraki CCTV, WiFi and Networks

SOCIAL MEDIA FOLLOW US ON ALL THESE PLATFORMS

Luigi Lavazza was a man of much initiative, inventivenessand passion for his work. He discovered the differentorigins and characteristics of the plant, the coffee, andstudied the art of blending to satisfy the tastes of hiscustomers. This was how the blends were born.