Institute of Hospitality Endorses Training Programmes for the Homeless

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Providence Row bakery trainees celebrate the endorsement of their training programme by the Institute of Hospitality.

The Institute of Hospitality has endorsed training programmes that help people affected by homelessness enter the catering industry and turn their lives around.

The catering and bakery training courses are provided by Providence Row, a charity that works with more than 1,400 homeless and vulnerably housed people a year in East London, offering an integrated service of crisis support, advice, recovery and learning and training.

Peter Ducker FIH, chief executive, Institute of Hospitality, says: “Endorsement by the Institute of Hospitality demonstrates that Providence Row’s training courses meet a wide range of essential criteria and benchmarks relating to quality standards and quality learning outcomes.”

Dominic Gates, Enterprise and Training Manager, Providence Row, says:  “We’re absolutely thrilled to gain this prestigious endorsement as it’s a fantastic acknowledgement of our team’s great work offering catering and baking training to people affected by homelessness, substance misuse and mental health issues. In the last seven years, we’ve developed a traditional ‘soup kitchen’ into a supported training kitchen, offering people quality training to help them move away from homelessness and back into employment.”

Providence Row Charity has been helping vulnerable people for 160 years. It has been running the Catering Trainee Scheme for the last seven years, having worked with over 200 trainees, food designers, and nutritionists and over 20 professional chefs at Andaz Hotel Liverpool Street and other catering establishments. Providence Row has two full-time chefs with catering backgrounds. In addition, Andaz Hotel Liverpool Street provides workshops and work experience placements for trainees.

The Institute of Hospitality offers an endorsement service to training providers for the recognition of quality professional development and training.  

 

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Institute of Hospitality’s new autumn webinars

webinar logoInstitute of Hospitality webinars are a series of informative and educational online presentations, available to members and non-members, and designed to help you advance in your professional careers and businesses.

Industry professionals and experts share their knowledge and know-how during live online sessions, that you can access from the comfort of your home, office, or from any mobile device.

Our webinars include Q&A sessions and follow-up materials. If you are unable to attend, you can log into your membership area to retrieve any past webinar recordings anytime*.

We have delivered over 50 webinars, helping hundreds of individuals improve their personal and professional skills, as well as their business knowledge.

Webinars are complimentary for members of the Institute of Hospitality. Non-members can access our live sessions for £10 (incl. VAT).

Book your webinars now

12 September 2017 3pm UK Time
First Impressions – WOW!
Sarah Brickwood MIH and Jo Woods of Smart Revenue look at the impact of the service provided to those making email or telephone enquries on eventual bookings.

26 September 2017 3pm UK Time
Food Waste Recycling
ReFood, experts in food waste recycling, look at the facts, figures and the ways to save money and food, as they celebrate the opening of their £32m anaerobic digestion facility in Dagenham.

10 October 2017 3pm UK Time
Brexit’s impact on hospitality
John Coldicutt, chief marketing officer, Planday, and the Institute’s chief executive Peter Ducker FIH present the unique findings from our survey of your experiences of Brexit.

31 October 2017 3pm UK Time
How to become a black-belt negotiator
Tom Flatau of Teamworking International advises on how to get that all-important emotional buy-in, shift the balance of power in your favour, and stop getting beaten down on price and making unnecessary concessions.

14 November 2017 3pm UK Time
How to blend e-Learning with other formats
Pete Fullard of Upskill People provides a case study of the University Caterers Organisation’s strategy to work with the specific needs of its membership to implement e-learning as part of a blend of wider methods of delivering, tracking and analysing knowledge and skills.

28 November 2017 3pm UK Time
Loyalty and love
Reka Mizsei, lectuerer, Glion Institute
Are hotel guests loyal because of the incentive they get from loyalty programmes or are they loyal because they love the brand? Do hotels need a loyalty programme to gain brand love?

12 December 2017 3pm UK Time
Immigration and discrimination – planning for 2018 and beyond
Jonathan Gray, partner employment and licensing law, Pitmans LLP
To review the latest thinking on Brexit and immigration issues as at the end of 2017, and to consider how to fill the potential staff/skill gaps of the future by being a successful equal opportunities employer. This will include how to properly manage the gender pay gap reporting obligations and what to be aware of from an age discrimination perspective when seeking to attract and retain younger and older workers.

Book your webinars now

Note: If the scheduled time (3pm UK time on Tuesdays) is not convenient, you can still access the webinars at a later date from our website.

 

Institute of Hospitality acquires Academy of Food & Wine Service and Hospitality & Leisure Manpower

The Institute of Hospitality has made two important acquisitions: The Academy of Food & Wine Service and Hospitality & Leisure Manpower.

 The Institute’s chief executive Peter Ducker FIH explains how these businesses will fit into the Institute’s strategic plans regarding customer service and productivity.

“For 30 years the Academy of Food & Wine Service has provided training programmes, offering a pathway to management for those working in front-of-house service. It has run some important industry competitions and provided support to its members as the professional body for front-of-house food & beverage service.”

“Given our increased focus on training and the development of our own online training using the Upskill People platform, this acquisition gives us a tremendous wealth of training material which will be of tremendous value to the industry, both in the UK and overseas.”

Hospitality and Leisure Manpower (HALM) is a national training, research and consulting group, founded and managed by David Battersby OBE FIH, a former president of the Institute of Hospitality and co-founder of the Gold Service Scholarship. HALM has developed algorithms to benchmark productivity in hospitality.

In 2001, with the British Hospitality Association, Battersby launched the ‘Profit Through Productivity’ programme with backing from the Government and key trade associations. ‘Profit Through Productivity’ provided regional workshops across the UK to help businesses increase their profits and efficiency.

Ducker adds: “Given the pressures of wage inflation and the concerns associated with recruiting and retaining talent, this acquisition will enable us to help members identify opportunities within their businesses, and will also give us a service of value to the industry at large, worldwide.”

Institute chairman Stephen Kyjak-Lane FIH MI comments:

“In 2018 the Institute celebrates its 80th anniversary. These strategic acquisitions, combined with advances the Institute is making on a number of fronts demonstrate clearly that we are as important and relevant to the industry today as ever. Over the coming months you will see these two organisations re-emerge, delivering valuable support to our great industry.”

 The two organisations were previously owned by the British Institute of Innkeeping.

Southern Branch celebrates student achievements

Three students received the accolade of “Student of the Year” at The Institute of Hospitality Southern Branch’s Student Awards Gala Evening at the exclusive Lainston House Hotel, near Winchester on 2nd May.

Over ninety people attended the event, which was hosted by the celebrity chef, Steven Edwards, and featured the top college students from Dorset, Hampshire and Wiltshire who competed for prizes in the Chef, Pastry Chef and Front of House categories.

  • The Chefs’ Forum Award for Chef Student of the Year went to Reegan Graff from Kingston Maurward College.
  • The Yate Supplies Pastry Chef Student of the Year was won by Jessica Edwards from Bournemouth & Poole College.
  • The AA Front of House Student of the Year was Carmen Darmanin from Eastleigh College.

The evening  included a sumptuous three course meal prepared by the chefs at Lainston House using meat provided by the Agricultural and Horticultural Development Board (AHDB), organic fruit and vegetables from Sunnyfields and wine from Nyetimber and Bancroft.   Further sponsorship was received from the Institute of Hospitality and  Halton Foodservice.

“The competition was very close; the judges had a very difficult time choosing the winners.  It was a spectacular evening – there was a real buzz going around the room the whole night; and when the winners were announced it was electrifying!”, explained Tom Goss MIH from the IoH Southern Branch.  “We are thrilled with the high level of support that we have received from the industry and the colleges”.

In addition to Kingston Maurward College, Dorchester, Bournemouth & Poole College and Eastleigh College, entrants came from Brockenhurst College, Highbury College, South Downs College and Basingstoke College of Technology.

Press Release LOGOS jpegThe full list of finalists is as follows:

FRONT OF HOUSE
Carmen Darmanin
VTCT Diploma in Food and Beverage Service Supervision (Level 3)
Eastleigh College
Kiera Diment
Advanced Apprenticeship in Customer Service  (Level 3)
Kingston Maurward College
Jamie Duncan
VTCT Diploma in Food Service & Supervision  (Level 3)
Basingstoke College of Technology
Jack Gadd
C&G Diploma in Hospitality Supervision (Level 3)
Brockenhurst College

CHEF
Jane Doma
VTCT Diploma in Advanced Professional Cookery (Level 3)
Eastleigh College
Daniel Field
NVQ Diploma in Professional Cookery (Level 3)
South Downs College
Hannah Fisher
VRQ Advanced Diploma Professional Chef (Level 3)
Bournemouth and Poole College
Reegan Graff
Intermediate Apprenticeship in Hospitality & Catering (Level 2)
Kingston Maurward College
Precious Smith
NVQ Professional Cookery (Level 3)
Highbury College

PASTRY CHEF
Molly Scarlet Ash
C&G Advanced Diploma in Patisserie and Confectionary (Level 3)
Highbury College
Jessica Edwards
VRQ Advanced Professional Patisserie and Confectionery (Level 3)
Bournemouth and Poole College
Shannon Foreman
VTCT Diploma in Professional Patisserie and Confectionary (Level 3)
Eastleigh College

New research into wine ordering

eurochrie-research-winnerThe winners of the Institute of Hospitality Education Research Award 2016 at last year’s EuroCHRIE conference in Budapest were Henri Kuokkanen MIH  (pictured right) and Carlos da Silva MIH for their research into the future of wine ordering in restaurants

Wine can be a source of great pleasure. Yet consumers may perceive selecting wine a risk, and particularly in restaurants the choice can create stress. The solid reputation of a restaurant eases such concerns when patrons can seek advice from expert staff. When combined perfectly with food, wine elevates a meal experience to a new level. Thus wine selection is an essential component of customer experience, and the assistance a restaurant offers is critical.

A wine steward, or sommelier, acts as a facilitator in wine purchases by providing sensory descriptions of wines. While a sommelier directly boosts wine sales, he or she also indirectly augments wine revenue through better staff training. Customers generally perceive extended interaction with staff positively, generating further benefits from hiring a sommelier.

Employing trained sommeliers inevitably increases costs. In an attempt to enhance customer experience without this cost, some restaurants have replaced traditional paper wine lists with electronic tablets.

Tablets as food menus show promise in enhancing the service experience of a customer by providing extended information, but the potential of combining food and wine orders on tablets has yet to be tested. Tablets are beneficial when customers perceive value in them, and wine suggestions may be included in these tools. Restaurant revenue management may also benefit from the use of technology. However, the special role of wine in creating a dining experience calls for extra attention to how wine itself is presented; it should not merely be treated as a sub-component of the food menu.

To read more (the article The Wine Tablet Experience in the current issue of HQ Magazine, the Institute of Hospitality official publication), click here
For the full research paper, please contact Henri Kuokkanen MIH, research and education, Switzerland, email: henri.kuokkanen@gmail.com

Drop a dime on food crime with the FSA’s Food Crime Confidential

Do you suspect a business of dishonesty involving food, drink or animal feed? The NEW Food Crime Confidential is a reporting facility where anyone with suspicions about food crime can report them safely and in confidence, over the phone or through email.

Food Crime Confidential is overseen by the Food Standards Agency’s National Food Crime Unit (NFCU), which works with partners to protect consumers from serious criminal activity that impacts on the safety or authenticity of the food and drink they consume.

The facility is particularly targeted at those working in or around the UK food industry. Employees of the hospitality industry are well-placed to provide information which could help the NFCU identify and pursue offenders.

The National Food Crime Unit would like to hear from anyone who has suspicions:

  • that food or drink contains things which it shouldn’t
  • that methods used in your workplace for producing, processing, storing, labelling or transporting food do not seem quite right
  • that an item of food or drink says it is of a certain quality or from a specific place or region, but it doesn’t appear to be.FoodCrimeConfidential

‘Drop a dime’ on suspicious activities: call 0207 276 8787 or email foodcrime@foodstandards.gsi.gov.uk

Students & foodservice managers: “7 Steps to Food Cost Control”

It’s great when industry executives share wisdom gathered from years of experience in the industry and influential teachers and mentors. Kirby Payne’s succinct article, recently published by the experts at HVS Consulting, shows how a former professor still inspires Payne.

Use these 7 steps to see if your business is managing its food costs effectively
Use these 7 steps to see if your business is managing its food costs effectively

In his article, Payne highlights “7 Steps to Food Cost Control”. The list is derived from the teachings of Payne’s former professor at Florida State University, the respected hospitality academic and author Peter Dukas.

The hospitality industry adapts to the business world, but in many areas, i.e. customer service or fine dining, the tried and tested methods never lose their importance for the industry. Similarly, the 7 steps are still applicable today even though they were developed and taught over 40 years ago.

Find Payne’s practical article outlining the 7 steps HERE. Reading between the lines, however, we’d say this article is more than a practical list of how to control costs; it is a subtle tribute to the impact of Professor Dukas’s teaching.