The Institute of Hospitality’s membership is made up of hospitality professionals in all types of roles across our exciting industry. Many of our members work within the foodservice sector. Their roles range from restaurant management to chef roles in upscale restaurants or gastropubs, to care catering and teaching.
If you’re responsible for foodservice or are teaching or studying in this area, these brief Chef Masterclass videos show you how to make the most of your food investment. For example, get practical tips and ideas on how to get more from valuable ingredients and waste less meat, vegetables or fish.
Good for you, good for your business and good for the environment!
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.
The tragic death of a young pub manager after consuming a nut-tainted curry has resulted in a six year prison sentence for the owner of the Yorkshire curry house. The jury determined that the owner had tried to save money by substituting a cheaper nut product, then failed to inform customers.
The UK’s Crown Prosecution Service and the police are warning caterers and the food service industry that they have a duty of care to customers. UK food service businesses must comply with the Food Information Regulations regarding labelling and informing customers about the 14 allergens in their food.
The message is clear: you will be prosecuted if you violate the law. To ensure that you and your staff understand your obligations with regard to allergens and customer safety, use the Institute of Hospitality’s free-to-members Allergens Toolbox.
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.
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.
Following the horsemeat scandal in 2013, food crime hasn’t been making front page headlines. However, that doesn’t mean the problem has gone away. Food and drink crime often occurs ‘under the radar’ and can be difficult to detect. In addition, the sheer volume of the UK’s food and drink outlets in an industry worth £200 billion means the sector is particularly vulnerable to illegal activities from lone fraudsters to organised criminals.
The impact of food and drink fraud shouldn’t be underestimated. The harm caused to the consumer by fake or adulterated products can result in serious illness, injury or even death. For example, the dangers of fake vodka come to mind. In business terms, this type of fraud undermines legitimate companies, the government and the sector as a whole.
Here in the UK, the Food Standards Agency’s recently formed National Food Crime Unit (NFCU) focuses on the security of food and beverages by working with UK police, Europol and Europe’s Food Fraud Network. The NFCU’s aim is to protect consumers from unsafe, adulterated or bogus food and drink by helping to prevent, detect and prosecute criminal activities involving food and drink fraud.
An excellent new NFCU report examines the issue of threats to our food and drink. Food Crime Annual Strategic Assessment: a 2016 baseline makes informative reading for anyone working in or researching the foodservice industry from kitchen staff and students to contract caterers and business owners. The report explains the impact of food and drink crime and assesses the threats posed to particular commodoties – from meat and fish to olive oil and supplements. It also highlights criminals’ techniques to help flag up suspicious activities and affected products for both consumers and the industry.
If you suspect food or drink fraud or have concerns about the provenance of a product, contact your local authority or the NFCU so they can undertake an investigation. Use the FSA’s online search facility to find the local authority’s food law enforcement officer, or send details to the National Food Crime Unit at: email@example.com.
Service on a Plate – The Story of Contract Catering is a new hospitality title that is essential reading for anyone studying, or working in, hospitality and food service. It reveals the unexpected twists and turns in a sector that has created more millionaires than any other part of the UK’s hospitality industry!
Co-authors Miles Quest FIH and Jim Cartwright, chairman of Dine Contract Catering, examine the sector’s lively beginnings in the chop houses and Livery Halls of Victorian London, its increasing relevance through two world wars, and the ensuing boardroom coups and takeovers in what has become a multi-billion pound industry. Today, contract catering employs over 110,000 people in the UK and is firmly embedded in many sectors including leisure, the military, healthcare and education.
“We have written a book about the industry for the industry and I hope it will both interest and entertain those who are working in it as well as encourage young people to grow their careers in contract catering,” says Jim Cartwright.
“There has been a great deal of noise recently about the increasing career opportunities in the hospitality industry and about a lack of skilled people to fill them. At a time when many are struggling to find jobs after leaving education, the contract catering sector offers a dynamic career that has led many to a personal fortune.”
This book brings to life a sector which has provided many thousands of people with a highly successful career path and extraordinary opportunities for professional and personal growth.
Recognising the importance of Service on a Plate to budding hospitality professionals, Nestlé Professional® has provided copies of the book to catering colleges across the UK, but the Institute recommends the title to managers with an interest in the sector, for use in hospitality and business management libraries, and in academic programmes because it provides a well-written and enjoyable look at contract catering’s history and, perhaps more importantly, highlights how canny hospitality professionals recognised opportunities, strategised, and built an integral sector that now spans the globe. The book is sponsored by Dine Contract Catering Ltd and is published by H2O Publishing.
To get your copy of Service on a Plate – The Story of Contract Catering, go to Amazon www.amazon.co.uk
BaxterStorey’s ‘Leadership Academy’ class of 2016 has graduated from the Institute of Hospitality’s Foundation Course with flying colours.
The Level Three and Level Four students were presented with their awards by Alastair Storey FIH, chairman of WSH, and Anne Harper MIH, head of education and qualifications, Institute of Hospitality, at a special graduation ceremony at the British Medical Association in London.
Graham Eveleigh, head of skills and training at BaxterStorey, said: “I am incredibly proud of the achievements of all our graduates. This year’s class has demonstrated fantastic dedication and enthusiasm for the industry. These are the future stars of hospitality, and it is essential we equip them with the skills and knowledge to help drive our business forward”.
In addition to their Diplomas, special prizes were awarded to students who had excelled during the programme. Cristina Bente was awarded the title of ‘Best Level 3 Portfolio’, Leighton Richards was awarded ‘Top Student in Level 3’, and Jay Barnard was awarded both ‘Best Level 4 Portfolio’ and ‘Top Student in Level 4’.
BaxterStorey’s Leadership Academy has Approved Centre status from the Institute of Hospitality for its Foundation Course.
Approved Centres tend to be colleges, universities and training centres. BaxterStorey is currently the only commercial operator that is approved to deliver Institute of Hospitality qualifications from its premises.
Become an Approved Centre to deliver Institute of Hospitality qualifications and give your business a competitive advantage. Click HERE