CPD Issue 31, July / August

Issue Thirty One: Table of Contents

  1. Institute Qualifications Go on Holiday
  2. Happy Eaters
  3. Better Access Means Better Business
  4. Management Guide: Business Continuity in Hospitality
  5. Beating Barbecue Bugs 
  6. Pleased As Punch!

July / August 2012

The Institute of Hospitality
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Welcome to Issue 31 of Know-how. The theme for this edition is ‘be prepared’ and Sri Lanka is a perfect example. As its tourist numbers swell, Sri Lanka's hospitality educators have foreseen the need for new managers and obtained approval to offer Institute Qualifications at a new centre.

Welcome to Issue 31 of Know-how. The theme for this edition is ‘be prepared’ and Sri Lanka is a perfect example. As its tourist numbers swell, Sri Lanka's hospitality educators have foreseen the need for new managers and obtained approval to offer Institute Qualifications at a new centre.

Other hot topics in this edition include the latest management guide to   can keep businesses afloat, safe barbecuing - in ten languages, discover an untapped UK hospitality market, and hygiene and labelling requirements for selling foods at festivals, farmers’ markets and fêtes.

As they say in Sri Lanka සූදානම්ව – or be prepared - to enjoy this issue of Know-how!

1.  Institute Qualifications Take a Holiday CheckMark-Orange-JPEGsm.JPG

Eight UNESCO sites and over a thousand stunning beaches make scenic Sri Lanka a fast-growing tourism destination with an expanding need for well-trained hospitality professionals.

On the 28th June the Imperial Institute of Higher Education (IIHE) became the latest international centre to be approved to offer the Institute of Hospitality’s management qualifications. IIHE is a private institute located in Sri Lanka’s capital, Colombo, and has been awarding recognised degrees through the University of Wales since 1996.

Harshana Perera and Eraj Abeywardene FIH of IIHE were both instrumental in putting together the successful bid to ensure IIHE is the first organisation to offer the Institute’s qualifications in Sri Lanka.

The Institute’s chief executive, Philippe Rossiter FIH, confirmed that the Sri Lanka government’s tourism growth targets are set high and there is an increasing demand for qualified hospitality managers and supervisors. Through IIHE, the Institute will be there to provide superior qualifications for budding hospitality managers.

For further details regarding the Institute’s hospitality management qualifications contact Maria Lockwood FIH at: maria.lockwood@instituteofhospitality.org Tel: +44 (0)20 8661 4908.

2.  Happy Eaters CheckMark-Orange-JPEGsm.JPG      

Rain or shine, the summer months see an explosion of markets, agricultural shows, fêtes and food festivals. Who can resist the abundance of homemade goodies, colourful fruit and veg, farm fresh meats and organic items on offer at these events? Whether you are trader or a consumer, the following resources can help ensure products are safely grown, harvested and produced to meet food safety standards.

Scotland’s market traders have access to an updated guide on food safety and labelling requirements for selling at farmers’ markets and events. The guide provides specific information on compliance with food hygiene and temperature controls in Scotland and can be found here.

The UK’s BusinessLink provides links to government bodies assisting with food safety for farmers and producers – from local Trading Standards officers to the Food Standards Agency

In the UK, consumers purchasing organic food rely on producers to comply with organic food production regulations. For example, did you know it is illegal to sell any food as ‘organic’ unless it has been produced in full conformity with the EU Organic Regulation by registered producers? When buying organic food, look for any food called ‘organic’ that is accompanied by the correct code and/or certification information either on the label or within the shop to guarantee its organic production. Further organic food information can be found at the Food Standards Agency website.

Food producers seeking formation about labelling and farm foods can consult the UK’s Defra website (or your government’s food safety or agriculture ministry) for an explanation of the labelling of food products. Defra can be found here.

The big event of the season is London2012 and there are many food-related resources to help both foodservice businesses and the public at Games events. Food sellers should refer to the following two resources to ensure food hygiene – and a great Games experience - for customers:

Whether it is a mega-event, the local farm shop or a fête, food safety agencies and councils are keen to make sure consumers stay healthy and traders benefit from satisfied customers. If you have any questions about resources in your region or country, please contact the Institute’s librarians at: library@instituteofhospitality.org.

3. Better Access Means Better Business CheckMark-Orange-JPEGsm.JPG

As businesses in every sector vie for custom, astute hospitality operators are focussing on making their properties and services more 0accessible to everyone. Why invest in this particular area? The UK’s 11m disabled people have an annual spend of over £50 billion but only 2% of UK accommodation has been assessed as accessible.

More importantly, making a property accessible is the right thing to do. Businesses should consider how many guests have children and buggies, are accompanying ageing parents or have temporary or permanent disabilities.

Access is more than an issue about space. Being able to access aids and tools to assist in the day-to-day activities of living can ensure an even greater welcome to guests. The most important aspect, as is usually the case in hospitality, is customer care from staff. All guests are looking for customer care, but staff who are trained to help guests needing something a little more – a special alarm clock for a hearing impaired hotel guest, or a shower seat for someone who could use some support – can result in a delighted and loyal customer.

Has everything been done to promote your facility’s accessibility? Is it listed on any of the following websites promoting UK hospitality venues to disabled people, carers and their families? Outside the UK, local, regional or national tourism bodies are great places to learn how to highlight a business’s increased access.

Finally, hospitality operators who could use some easy and affordable tips on how to improve access and welcome customers of all abilities should refer to VisitEngland’s free At Your Service’ guide'.

4. Management Guide: Business Continuity in Hospitality CheckMark-Orange-JPEGsm.JPG

Extremes of weather, power outages, riots and the threat of terrorist attacks are events that can bring a hospitality business to its knees. Hospitality managers know about conducting risk assessments and what ‘crisis management’ means, but does every business have a business continuity plan? How does business continuity differ from risk and crisis management?

Business continuity – or a business’s ability to withstand any kind of man-made or natural crisis or emergency and continue operating - is the overall goal of a business continuity plan. Risk assessments and crisis management will make up part of the business continuity plan. Whether an entire computer system fails, an essential staff person is suddenly off work, a flood strikes or a fire occurs, every hospitality facility needs to have a business continuity plan in place.

This updated Institute management guide discusses business continuity plans and why even a brief plan is much better than no plan. Learn how to create a plan and find plenty of free guidance and low cost resources to create or supplement the plan.

Don’t get caught out! Put a business continuity plan in place soon with the help of the Institute’s new management guide. Click HERE to obtain the guide.

5. Beating Barbecue Bugs CheckMark-Orange-JPEGsm.JPG

Barbecue, BBQ, barbie or braai? Whatever you call it, everyone seems to enjoy slow cooked foods prepared outdoors.

To ensure the safe cooking of barbecued meats, which can carry and spread dangerous bugs such as campylobacter, salmonella and E.coli, refer to the Food Standards Agency’s handy two page leaflet providing barbecue advice. ‘Beat the barbecue bugs’ explains the methods to fully cook barbecue meats as well as how to avoid tainting other foods and how to deal with marinades to avoid food poisoning.

The guide is offered in the following nine languages (besides English) - leaving no excuse for serving undercooked meats to family or customers!

  • Bengali
  • Chinese
  • Greek
  • Gujarati
  • Hindi
  • Punjabi
  • Turkish
  • Urdu
  • Welsh

 Find a free copy of the FSA’s ‘Beat the barbecue bugs in a pdf format by clicking the link.

6.  Pleased As Punch! CheckMark-Orange-JPEGsm.JPG

Hospitality education in the 20th century is a neglected subject, however, a new book by Michael Flagg FIH, goes beyond biography to provide an historic overview of the development of hospitality education in England during the 20th century. The book, entitled From Punch and Judy to Haute Cuisine: The Life and Times of Arthur Edwin Simms, reviews the life of industry educator Arthur Simms, but equally important is the backdrop against which Mr. Simms’s life in hospitality education played out.

Roy Hayter MIH states, "It is impossible not to admire the effort that Michael Flagg has put into this biography of his one-time mentor, and latterly friend, Arthur Simms. Simms achieved some prominence in the world of catering education, and being fortunate to coincide with times when funding for further education was quite generous, also impacted on the world of fine dining and gastronomy."

Seven years in the writing, the author’s ‘indefatigable examination of the era’ makes the title of value to anyone researching the developments of catering education in England. To learn more about the book and to purchase a copy, visit Michael Flagg's website.

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