Issue 16, January/ Febuary 2010

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Issue Sixteen : Table of Contents

1.    ‘Higher Ambitions’ and Institute Qualifications
2.    Doing Business in Europe Just Got Easier
3.    ‘Carbon Footprints in the Kitchen’: The Institute’s Latest Guide
4.    Restaurateurs: Build Yourself a Better Business 
5.    Marketing with Web 2.0: The Way Forward
6.    Open University (OU) Courses for CPD 
7.    Professional Development in the Guise of an Exhibition 
 

Jan/ Feb 2010

The Institute of Hospitality
Continuing Professional Development
(CPD) Newsletter is a bi-monthly
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Welcome!

The Jan/Feb Issue of Know-how is about a fresh start for the New Year. Smart hospitality professionals will take advantage of these traditionally slower business months to learn new skills. If you have 'higher ambitions' for 2010, this issue offers plenty of ideas to help you attain them. CPD-type activities are marked with an orange check mark. Once completed, don't forget to document and track both formal and informal CPD activities using your Institute CPD tool, called ‘My CPD' then watch your CPD points grow!

1.  ‘Higher Ambitions’ and the Institute’s Management Qualifications

An exciting new education framework called ‘Higher Ambitions’ was unveiled by the UK government in November 2009. The strategy aims to ensure the continued and future success of UK higher education whilst promoting academia’s role in securing the country’s economic recovery through increased contributions to the economy.

BIS.jpgAs well as a strong focus on academic research, the framework’s measures include:

  • “Business to be more engaged in the funding and design of programmes, sponsorship of students, and work placements;

  • Creating more part-time, work-based and foundation degrees to make it easier for adults to go to university, with routes from apprenticeships through to Foundation Degrees and other vocational programmes;

  • Encouraging universities to consider contextual data in admissions, as one way of ensuring that higher education is available to all young people who have the ability to benefit.”


Lord Mandelson, House of Lords, confirmed that the “challenge for the next decade is to offer a wider range of new study opportunities – part-time, work-based, foundation degrees and studying whilst at home – to a greater range of people.” The Institute’s own Qualifications mesh well with this new strategy by facilitating adults’ access to hospitality management courses at conveniently located centres and in the workplace.

To learn more about Higher Ambitions visit the Department for Business Skills & Innovation. Information on Institute Management Qualifications can be obtained from Maria Lockwood at: +44 (0)208 661 4908 or click here for information.

2.  Doing Business in Europe Just Got Easier!   

In this economy, any opportunity for increased business is welcome and now, thanks to a new European directive, businesses in around two-thirds of the services sector, including self-catering operators, are able to take greater advantage of European markets. The new EU Services Directive came into effect on 28 December 2009 and, as an EU* business, your business can benefit from:

  • Less red tape as European countries remove unnecessary business barriers.
  • Streamlined regulation, including greater recognition of licences in other European countries.
  • Online licence applications through a ‘Point of Single Contact’ in every country to easily establish legal requirements for operating locally.
  • A wider customer base for increased business opportunities.

An online business portal, ELMS (Electronic License Management System), is hosted by BusinessLink and holds easy-to-access information on businesses both seeking and offering services. Go to the ELMS portal page to discover more.

To learn about the EU Services Directive, click here for further details including the answers to FAQs and the recently published business guidance documents. Any additional queries can be directed to: servicesdirective@bis.gsi.gov.uk
* The Directive applies across the European Economic Area, i.e. EU countries plus Norway, Iceland and Liechtenstein.

3.   Carbon Footprints in the Kitchen: The Institute’s Latest Guide   CheckMark-Orange-JPEGsm.JPG

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As a follow-up to the Institute’s recently released management guide entitled Energy Audits for Commercial Kitchens (see Issue 15) the Institute is releasing a further guide for anyone involved in food service called Selecting Equipment for an Energy Efficient Commercial Kitchen. Energy savings, sustainability and cost reductions are at or near the top of every business’s ‘To Do’ list and the latest guides can assist supervisors, chefs and owners of commercial kitchens in improving their facilities’ energy use while cutting costs.

Appliances, carbon emissions and life-cycle costings of equipment are all addressed in the guide. Whether you are building a new kitchen or just considering the upgrade of an older kitchen, use this guide to inform you about the best equipment to install for almost immediate savings to the business.

To obtain your free member copy of the new guide, please go to the Institute’s Online Catalogue and type in “selecting equipment” or go to the Publications tab on our homepage.

4. Restaurateurs: Build Yourself a Better Business  CheckMark-Orange-JPEGsm.JPG

If you’ve been looking for some insights into the restaurant industry then look no further. Free quality analysis of the restaurant industry is available in the excellent Restaurant Barometer and the content is eye opening! For example, did you know that 78% of customers want to know how the service charge is distributed? 43% of customers find slow or inattentive service the most annoying aspect of eating out and - in particular - a delayed bill! (Perhaps now is the time to reiterate to staff the importance of promptly issuing and processing the bill.)

The Barometer’s research, supported by the UK’s BusinessLink, also suggests ways for small and medium business enterprises (SMEs) to improve their performance. For example:

[The Barometer] survey revealed that many restaurants do not currently have a website which should be a key tool for marketing. Having an online presence is key to successfully advertising a restaurant and taking bookings online considerably boosts footfall. Very few of our respondents are presently maintaining a database of customers which should also be an important tool used in marketing and promotional activity.”
Source: Restaurant Barometer, September, 2009. BusinessLink

If you do not currently have a Web presence, a customer database or an online bookings facility, you may wish to consider adding one or all of these items. To learn more about whether promotions work, how the industry is doing compared to last year at this time, and much more visit the Restaurant Barometer.

5. FREE Hospitality Industry Training. Yes, REALLY!  CheckMark-Orange-JPEGsm.JPG

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Our favourite type of training: quality, hospitality-focused, free and no-strings attached. If you hurry, you can still enrol in these ‘Employer Masterclasses’ being offered by People1st, the sector skills council for hospitality, leisure, travel and tourism. The masterclasses, which are part of an ongoing road show, are day-long training events occurring at various locations around the UK through the end of January. The events will be of particular interest to Small and Medium Entreprises (SMEs).

Each event includes two free masterclasses:

  • Focus on Marketing for Small Businesses - will help SMEs to write cost-effective marketing plans and understand the latest trends to capture and retain new customers;
  • Customer Service – a masterclass resulting from a  consultation with global industry experts and over 2,000 businesses of all sizes across the UK visitor economy.

For those members who cannot attend the January masterclasses, we’ve heard a rumour that more masterclasses may be scheduled, so keep an eye on the People1st website.

In the meantime, make the most of the Institute’s e-resources and consult our easy-to-access ebooks in the Online Catalogue if you want to create some in-house training of your own. Members should contact the Enquiry Service to obtain a list of titles by emailing: library@instituteofhospitality.org

6. Open University (OU) Courses for Professional Development  CheckMark-Orange-JPEGsm.JPG

Institute members who would like to perform some online, formal, at-a-distance CPD training are in luck! The Institute has a special arrangement with the Open University (OU) to provide a price reduction for members.

If, for example, you wanted a marketing course or a customer service course, you might consider the following from the OU:

  • What you need to know about marketing
  • How Well Do You Communicate? Interpersonal Communication at Work
  • Improving Your Negotiation Skills
  • Effective leadership skills
  • Getting it right: consulting and communication inside organisations

The convenient online study modules are available at a discount from the Open University.

There are even ‘taster sections’ for you to try out before you purchase a course – just to ensure it is the right course for you. After you’ve completed an Open University course, be sure to add it to your Institute ‘My CPD’ tool, available to Institute members in the Member Benefits section at ‘My CPD'.

7. Professional Development in the Guise of an Exhibition

CheckMark-Orange-JPEGsm.JPGExhibition and conference attendance is an important part of “informal” professional development which explains why 40,000 industry professionals are expected to attend the popular bi-annual Hotelympia, scheduled for the 28th February – 4th March 2010 at ExCel London. This year’s exhibition includes the ever-popular competing chefs of the Salon Culinaire, the latest technology on view at Hostec and a comprehensive seminar programme on today’s biggest business challenge, environmental sustainability.

The sustainability seminar programme will run with the support of the Institute of Hospitality and provide information on cost and energy saving measures. A dedicated sustainability section will provide resources on related products and services for hospitality professionals.

If you have not already planned your trip to Hotelympia, there is still time to book your ticket. Pre-book your FREE TICKET and save the £30 entrance fee at the door by booking now.

And when you return from the Exhibition, you can supplement your learning with the Institute’s quality sustainability e-resources for ‘private study’ then note your reading, networking and attendance at the Exhibition on your ‘My CPD’ tool located in the Members’ section of our website. Relevant ebooks can be found in the Online Catalogue and include:

  • Conservation and Sustainability in Historic Cities (2007)
  • Corporate Environmental Management (2008)
  • Corporate Social Responsibility: Balancing Tomorrow's Sustainability and Today's Profitability
  • Environment and Tourism (2008)
  • Managing Britain's Marine and Coastal Environment: Towards a Sustainable Future (2005)
  • Nature-based Tourism, Environment, and Land Management (2003)
  • New Frontiers in Marine Tourism : Diving Experiences, Sustainability, Management (2008)
  • The Business Guide to Sustainability: Practical Strategies and Tools for Organizations (2006)
  • The Environmental Brief: Pathways for Green Design (2007)

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