Know-how: the CPD Newsletter, Issue 15, November / December 2009

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Issue Fifteen : Table of Contents

1.    Tracking CPD? Your Colleagues Are!
2.    Management Qualifications Take Off
3.    The Coming of the Golden Age of Hotels
4.    Learning The Art of Networking
5.    Management Guides: Kitchen Aid!
6.    Food Safety: Talking Turkey
7.    ‘Saving Money – It’s Your Business’

NOV / DEC 2009

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


If you are not currently a member
of the Institute join us today at:
www.instituteofhospitality.org/membership

Welcome!

The Nov/Dec Issue of Know-how is focused on helping you quickly and easily track your own Continuing Professional Development (CPD) using an exclusive Institute resource for members called 'My CPD.' The new CPD tool defines CPD - both formal and informal - and explains how tracking CPD can ensure your career is always on the upswing. To give you further CPD support, this issue of Know-how also provides information and links to CPD-qualifying items - just look for the orange check mark. 

Happy Holidays from Institute of Hospitality!

1.  Tracking CPD? Your Colleagues Are!

Many of us are so busy with day-to-day job duties that continuing professional development (CPD) often gets neglected and career advancement can stall. However, there are plenty of employees who keep career development in focus at all times. They are prepared to address any employment situation that might arise by engaging in CPD activities to ensure industry competence and up-to-date knowledge. As a professional body, the Institute also encourages its members to add to engage in CPD and, when members seek an upgrade, CPD activities are taken into consideration.

If you are wondering how you can squeeze CPD into your busy life, the Institute has the answer. Members have exclusive access to a time-saving resource called ‘My CPD’ that can help explain and document CPD by showing:

  • What constitutes CPD and what CPD has been undertaken
  • Which materials, such as books and journals, contribute to CPD
  • What courses and events are eligible for CPD
  • How to create a list of ‘key learning points‘ and how to apply learning points


Institute members can sign up for personalised communications from the Institute updating them on their current CPD hours and automatically tracking successfully completed Institute Qualifications and attendance at Institute events. Members can add external CPD activities by using the ‘ADD’ button.

Career management is easy when you have the right tools and the Institute has supplied the most important tool of all – My CPD. Find it in on the Institute’s website in the Member’s Area at ‘My CPD.’ 

2.  Management Qualifications Take Off   CheckMark-Orange-JPEGsm.JPG

During October 2009, the Local Authority Caterers Association (LACA) and Kendal College ran an exciting pilot programme for members of LACA. The programme used select Institute Management Qualifications at Level 3 and was completed by LACA participants during a residential weekend at Kendal College’s new state-of-the art teaching facilities situated on the edge of the stunning Lake District National Park.

Subsequent units of the Institute Qualifications will be delivered either at Kendal College or in the workplace. So don’t wait, contact Kendal College now to book your space for forthcoming Qualifications units by ringing Mike Mounfield, Head of the School for Hospitality, at +44 (0)1539 814 700, or emailing: mike.mounfield@kendal.ac.uk

In the meantime, Institute Qualifications are also on offer at convenient UK locations from Cumbria to Jersey! For further information about the Institute’s new Qualifications at a number of handy locations, please telephone Ms. Maria Lockwood at: +44 (0)208 661 4908 or visit our Approved Centres

3.   The Coming of the Golden Age of Hotels!  CheckMark-Orange-JPEGsm.JPG

A fasTheEconomicAscent.jpgcinating new book entitled ‘The Economic Ascent of the Hotel Business’ (2009) provides a systematic understanding of the growth of the hotel industry, its interrelationship with regional economies and governments and explains what the future holds for hotels and their global development. Author Paul Slattery (FIH), a hospitality company investment expert, provides analysis and statistics to illustrate patterns in the fundamental connection between economies and hotels to support his vision of the future for hotels – and it looks promising!

A blend of history, economics and finance, this very readable book is essential for hospitality managers, hotel company executives, investors and stakeholders for its insights into the current state of the industry and where growth opportunities exist. It is also suitable for students and academics who will appreciate its comprehensive coverage of the growth and development of the industry and its invaluable insights into hotel demand, supply and performance.
 
To read free chapter excerpts of the title or to purchase the book, which is offered to Institute members at a special ‘limited time only’ price of £24.49 (30% off the retail price), go to Goodfellow Publishers. When purchasing please provide the discount code: IOHCPDNOV09 to receive the reduced price (discount valid until 30 January 2010). Customers who purchase a hard copy book will also receive a FREE e-version of the book.  Also, readers of the December issue of Hospitality magazine will have a chance to win a FREE copy of the book. Just check the December issue for the article explaining how to apply!    

4. Learning the Art of Networking  CheckMark-Orange-JPEGsm.JPG

Winter holiday celebrations are a chance to meet and network with peers, colleagues and customers. Get ready to make the most of these encounters by fine-tuning your networking skills with some NEW Institute resources. Whether you want to make the most of LinkedIn, you are in the midst of a job search or you want to seek new business opportunities, the following e-books – located in the Institute’s Online Catalogue - explain tactics and strategies for expanding your professional network.

  • Career Networking: How to Develop the Right Contacts to Help You Throughout Your Working Life (1997) Ch 3: Being Seen as a Specialist. Ch 7: Getting Yourself Noticed.
  • I'm on LinkedIn, Now What? A Guide to Getting the Most Out of LinkedIn (2008) – see Ch 15: On Netiquette. Ch 16: Complementary Tools and Resources. Appendices A&B: LinkedIn for Jobseekers, LinkedIn for Sales Professionals.
  • Make Your Contacts Count: Networking Know-how for Business and Career Success (2007) Part III: Sharpen Your Skills. Ch 7: Avoid the Top Twenty Turn-Offs. Ch 14: Network at Work. Ch 17: Make the Most of Your Memberships. Ch 18: Rev Up Referral Groups.
  • Networking for Job Search and Career Success (2004) - Ch 8: Strategy Sessions: Networking to Reach Your Goals. Ch 9: Referral Meetings: Networking to Develop Business. Ch 11, Networking for Introverts: 25 Painless Tips. Ch 12: It’s Never Too Early to Start: 25 Networking Tips for Students. Ch 14: Your Action Plan: The Key to Networking Success.
  • The Networking Survival Guide : Get the Success You Want By Tapping Into the People You Know (2003) Ch 10: Best Practices When Face to Face. Ch 11: Follow-Up Techniques.

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 Once your skills are honed, try them out at a forthcoming branch, Institute or industry event, which can be found at: Events                    

5. Management Guides: Kitchen Aid!  CheckMark-Orange-JPEGsm.JPG

The Institute has joined with some reputable industry organisations to offer two exciting new Management Guides explaining how to improve kitchen energy use and food preparation.

The first Management Guide is aimed at chefs, owners and operators of professional kitchens and is entitled Energy Audits for Commercial Kitchens. Written by the Catering for a Sustainable Future Group (CSFG) and edited and published by the Chartered Institution of Building Services Engineers (CIBSE), the guide is an abridged version of a chapter contained in the new publication from the authors called ‘Energy Efficiency in Commercial Kitchens: 2009 Industry Guide’ and is available for purchase from CIBSE. The abridged Institute guide is available to Institute members for FREE.

Selecting and Using Chopping Boards, the second Management Guide, has been compiled by the experts at the Catering Equipment Suppliers Association (CESA) and is offered to both members and non-members for FREE! The guide discusses the importance of selecting the right cutting board as well as addressing the topic of colour coding for food hygiene safety. (Ever wondered which colour cutting board goes with which food? The guide has the answer!) Whether you are employed in a professional kitchen or could simply use some pointers in a domestic kitchen, this succinct guide gives the information needed to select and safely use an essential piece of culinary kit.

Both guides can be located in the Institute’s Online Catalogue by simply searching for the title. They can also be found under the ‘Publications’ tab,  Management Guides

To supplement the chopping board guide, the Institute recommends the Health & Safety Executive’s excellent resources on knife use at: http://www.hse.gov.uk/catering/knives.htm

6. Food Safety: Talking Turkey?  CheckMark-Orange-JPEGsm.JPG

During the holiday season, the pressure is on for foodservice professionals and home cooks alike to come up with delicious, healthy multi-course meals for a crowd. Food safety precautions may be missed, particularly in the home, and some guests who are pregnant or immune-compromised need to avoid popular holiday foods such as egg nog or soft cheeses.

Aside from the new management guide from the Institute and the Catering Equipment Suppliers Association (CESA) explaining to both novice and professional cooks how to select and use cutting boards (see above), the Institute has gathered a number of quality information resources to assist in making every aspect of the holiday meal healthy from serving buffet foods to the storage of leftovers. Check the following global websites for guidance on various celebrations from American Thanksgiving and holiday barbecues “Down Under” to Chanukah and the Chinese New Year.

7. ‘Saving money – it’s your business’

UK businesses are wasting over £6.4 billion per year by overlooking simple money saving actions, according to a new Department for Environment, Food & Rural Affairs (Defra) campaign launched with BusinessLink. The campaign illustrates how simple environmental actions translate into cost savings and is supplemented with clear practical advice for businesses on how to integrate resource-efficient practices into everyday working life.

Catering and hospitality businesses are urged to view and apply the simple but highly effective actions on the campaign site to help cut down on waste, reduce energy and water use and reap financial benefits and cost savings for the business! For a free ten point environmental checklist and a link to the Hospitality & Catering industry page containing free industry case studies and videos, go to: www.businesslink.gov.uk/savingmoney.

 

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