Know-how: the CPD Newsletter, Issue 13 July/August 2009

Issue Thirteen : Table of Contents

  1. Institute of Hospitality Qualifications for Everyone!
  2. The Latest Redundancy Resources
  3. Small Scale Accommodation Providers’ Fire Safety Guide
  4. Can’t Stand the Heat? Facts About Temperature in the Workplace
  5. Don’t Throw Out That Tea Bag! Reducing Food Waste
  6. NEW Management Guide: Coping with Sudden Death at Hospitality Facilities
  7. Skills Update 2009: Beat the recession and strengthen your transferrable skills

Jul / Aug 2009

The Institute of Hospitality
Continuing Professional Development
(CPD) Newsletter is a bi-monthly
publication provided free to members.


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of the Institute join us today at:
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Welcome!

The Jul / Aug Issue of Know-how welcomes the summer months with articles on resources to assist members in developing their management skills. Small accommodation owners and operators will find fire safety materials to help them ensure a safe facility; environmental resources for saving food and reducing waste are discussed, and, on a more serious subject, the latest Institute Management Guide, Coping with Sudden Death at Hospitality Facilities, discusses how hospitality managers can prepare for and effectively address such incidents.

1.  Institute of Hospitality Qualifications for Everyone!  

The Institute is pleased to announce the development of a pilot programme for Institute of Hospitality International Qualifications that are specifically tailored to the global hospitality community. The new qualifications will reflect content similar to the recently released Institute of Hospitality Qualifications for the United Kingdom and offer a selection of courses that have already proved popular in the UK, but are tailored specially for international students and educators.

Overseas Educational organisations interested in participating in the pilot programme should contact Ms. Maria Lockwood at: maria.lockwood@instituteofhospitality.org or telephone +44 (0)20 8661 4908.

2. The Latest Redundancy Resources

Springboard (UK), a hospitality-focussed charity, has developed a 'Response to Redundancy' support programme for London-based hospitality industry employees who are experiencing redundancy. The programme helps them to find new employment opportunities within the industry and is available at no cost to the employee or employer thanks to government funding from the Learning Skills Council (LSC).

If you have employees who are in the process of being made redundant or who have left your employment within the last 3 months, then Springboard are able to offer specialist employee support programmes ranging from one day information, advice and guidance sessions including CV building, job search and sign posting, up to a full eight day tailored training programme. The programme will run from May 2009 until December 2010 and is available to London (UK) employers and employees who live and/or work in the boroughs of:

  • Kensington and Chelsea
  • Camden
  • Islington
  • Westminster

Eligible candidates can obtain confidential assistance by calling Springboard on 0207 497 8654 and asking for the 'Into Work' team, or email: intowork@springboarduk.org.uk

Institute members seeking additional support on job searches might want to check out Harvard’s David Silverman and his entertaining online articles: How to Write a Résumé That Doesn't Annoy People, or The Best Cover Letter I Ever Received. In addition, the Institute’s own ‘Guide to Career and Job Seeking Resources’ is available in the Online Catalogue and at Institute Publications

3. The Small Scale Accommodation Providers’ Fire Safety Guide

Payingguests.jpgAre you a small or medium size enterprise (SME) offering guest accommodation on a small scale? If you are, you will want to obtain a free copy of the recently released guide entitled ‘Do you Have Paying Guests?’ The guide goes beyond previously published fire safety guidance to give English and Welsh small accommodation providers specific support in complying with the 2006 fire safety legislation (‘The Regulatory Reform (Fire Safety) Order 2005’). No matter the location, owners and operators of B&Bs, guest houses and self catering properties will find the practical advice straightforward and informative.

The guide reviews the regulations but also explains the risk assessment process and provides a helpful checklist, a sample risk assessment form and a Q&A section. Global Institute members may want to refer to this resource to learn ‘best practice’ in fire risk assessment, particularly if their region doesn’t have strict fire safety laws.

A supplementary Small Accommodation Providers Risk Assessment document is also available.  

For detailed information on the Fire Safety Order, all hospitality businesses will want to review the Institute’s own Management Guide for the hospitality industry entitled “Fire Safety in the Hospitality Industry: An update on the regulations and an overview of fire safety procedures” which is available on the Publications page of the Institute’s website and in the Online Catalogue.

4.  Can’t Stand the Heat? Facts About Temperature in the Workplace

Every summer the Institute receives calls from concerned members regarding health and safety regulations regarding the maximum high temperature in the workplace. This summer should be no different, particularly with global warming and the UK Met Office’s forecast for a warmer summer than usual with temperatures expected to exceed 30˚C (90˚F) at times.

In the UK the rules limit work in cold temperatures (those below 16˚C; or 13˚C if the work is physically demanding), but the Workplace (Health, Safety and Welfare) Regulations 1992, which discusses ‘reasonable’ and ‘comfortable’ workplace temperatures does not state a temperature that must not be exceeded.

Similarly, Australia and Canada do not have a maximum temperature. The Canadian Centre for Occupational Health and Safety notes that there isn’t a maximum temperature because:

“Occupational exposure limits or guidelines for exposure to high temperatures actually depend on a number of factors, not just the temperature. These other factors include: relative humidity; exposure to sun or other heat sources; amount of air movement; how physically demanding the work is; is the worker acclimatized or unacclimatized under the conditions of work; what clothing is worn; what is the work-rest regimen.”

Globally, most countries have an organisation overseeing occupational safety that provides details about work temperatures. Businesses should comply with the current regulations of their country and use common sense measures to prevent employees from experiencing the effects of extreme heat. Note too that a physically uncomfortable and distracted or disorientated employee won’t be productive and can present a danger in the workplace.

Institute members can also obtain free advice on working in hot temperatures using BusinessHR’s subscriber sitemap’s Health & Safety page’s link ‘Hot Temperatures.’ Just login at: www.instituteofhospitality.org and click on ‘BusinessHR.’

5.   Don’t Throw Out That Tea Bag! Reducing Food Waste

tea_bag.pngWhether you are involved in the food service side of the hospitality industry or not, there is a rapidly growing need to reduce food waste and increase recycling – and the process is easier than you think. Why should you increase your food recycling efforts? The following statistics from WRAP give an indication of the shocking amount of food waste occurring in the UK:

  • “UK consumers throw away an amazing 1/3 of the food they buy…the equivalent of 1 in 3 bagfuls of food shopping going into the bin.
  • 6.7 tonnes of good, edible food are thrown away each year (= to £400 per household) in the UK. Worse still, it is dumped in landfill sites and emits methane, a powerful greenhouse gas.” (Source: WRAP)

The “Love Food Hate Waste” campaign, sponsored by WRAP, raises awareness of the need to reduce food waste. The campaign shows how both businesses and consumers can, by taking easy and practical steps, waste fewer resources.

New ideas for reducing food waste and water use are cropping up everywhere. In the United States, plans are afoot at Coe College, Iowa, to go ‘trayless’ after staff discovered a significant drop in students’ food waste when trays weren’t used. (Not to mention the reduction in water for cleaning the trays.)

If you want to incorporate easy food recycling steps into your business or home life, visit the Love Food, Hate Waste website to locate tips, recipes, statistics and campaign information. In addition, the following online ejournals in the Institute’s eJournal Collection offer the latest FREE full text articles on food management, food waste and the environment:

  • Food Management
  • Food Service Director
  • Greener Management International
  • Global Environmental Change

And by the way, tea bags and coffee grounds make excellent plant fertiliser so aim for the composting bucket instead of the waste bin!

6. Management Guides: Coping with Sudden Death at Hospitality Facilities

Similar to the railway industry and mental health care services, the hospitality industry and its employees have an increased probability of discovering a sudden death on their premises, whether from natural causes, suicide or even murder. Hospitality owners, operators and staff should therefore be prepared to address the likelihood of a sudden death.

In response, the Institute has created a new guide entitled Coping with Sudden Death at Hospitality Facilities. The guide was compiled with Christopher Hume, NHS Westminster PCT; the Samaritans, a charity providing emotional support; and Institute Fellows Michael Shephard, General Manager at the London Hilton on Park Lane, and Christopher Rawstron, Vice President of Operations at IHG.

The guide discusses procedures that can be put in place, the essential roles played by staff and how to assist the emergency services. More importantly, the guide reviews the follow-up required to minimise the effects of a traumatic event on employees, guests and the business. 

Find the new guide in the Institute’s Online Catalogueor within the ‘Publications’ tab on our homepage at www.instituteofhospitality.org

7. Skills Update 2009: Beat the recession and strengthen your transferrable skills

Now that the recession is in full tilt, colleges and universities across the UK are seeing a significant rise in applicants, particularly older or mature students. The reason: savvy employees and job seekers who want to stay ahead of the competition understand the positive impression acquiring new skills can make on a current or potential employer.

The Open University (OU) offers Institute of Hospitality members professional skills development courses (over 65 titles) delivered online and with expert support – and at a specially reduced price. At around £15 per hour each course is affordably priced at under £450 including the member discount and builds up to 30 hours of professional development. The online courses are convenient 1-2 hour ‘chunks’ to blend your skills development with your work patterns and home life. Learning online helps you avoid unnecessary travel and subsistence expenses and you don’t have to waste valuable personal or holiday time for coursework. And the coursework can count towards your CPD record!

Whether you are a new or a seasoned manager, these leadership titles will be of interest:

  • Advancing your personal leadership
  • Applying strategic thinking
  • Managing performance through people
  • Leading organisational change

See the OU site for further details: http://www.open.ac.uk/cpd/index.php?q=node/49

 

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