Summer edition of HQ Magazine

web resThe summer issue of HQ Magazine will be arriving in the post shortly.  Our main cover story takes a spin around the globe in a celebration of our international community of members.

From the mountains of Iraq to the beaches of Bangladesh, from the bright lights of Vegas to the dark waters of the North Sea, the Institute of Hospitality has passionate and dynamic members working in every imaginable location across the world.

In other features, participants in our recent roundtable discussion on Brexit and recruitment found creative ways to combat the reduction in available EU workers. Read the article here.

We also have informative and practical articles about raising money via crowdfunding platforms and how to employ home-based workers. Who knew that more than half of travel agents in the US work from home?

HQ Magazine comes out four times a year and is posted to members of the Institute of Hospitality and also available to read online. To receive your magazine become a member of the Institute of Hospitality or subscribe by emailing: subscriptions@instituteofhospitality.org

Here is a summary of this issue’s contents. A big thank you to all of our contributors.

  • Stewart McKenzie FIH on the real satisfactions to be found in a healthcare catering career
  • Adam Rowledge FIH SJS says more collaboration between industry, students and educators will benefit our industry at large
  • Alexander Wilson MIH reflects on the long-lasting benefits of mentoring relationships
  • Institute of Hospitality Awards 2017. Four Seasons Hotel London at Park Lane won Talent Development Team of the Year. Meet all our winners
  • Hospitality Assured Awards 2017. Best UK newcomer is EMCOR UK on Three. Find out who else won these prestigious awards
  • Brexit and recruitment. Our roundtable participants find creative ways to combat the reduction in available EU workers
  • All four corners of the globe. Meet some of the Institute’s passionate and dynamic members who work in almost every imaginable location across the world
  • Money in the crowd. Crowdfunding is not only an increasingly common way of raising finance; it’s one of the best ways to build brand loyalty
  • Class of 2017 competition winners. Meet our three winning graduates who joined the Institute this year through our Class of 2017 scheme
  • Get ready for new data protection law. Although it comes into law in the UK on 25 May 2018, businesses need to get GDPR ready now
  • How to employ home-based staff. Yukari Iguchi FIH offers guidance on this potential solution to the skills shortage
  • Memory Lane. John Wileman FIH looks back at some choice moments from a lifetime spent in hotel management
  • Ovens, combis and microwaves. A round-up of the latest trends in oven design and technology and what’s on the market
  • Data integration and revenue management. Pooling all of your data is essential to effective revenue management
  • A postcard from Saudi Arabia. Hospitality and tourism are central to Saudi Arabia’s ambitions

Combustible Cladding – Advice from Pitmans Law

Grenfell_Tower_fire_morningIn the wake of the Grenfell Tower tragedy it is not just the landlords of high rise council tower blocks and those in the public sector who should be concerned about the presence of combustible cladding in their buildings, writes Alan Davies, partner, Pitmans Law

Landlords of hotels and indeed of all premises in the hospitality and leisure industry have a duty to ensure that their premises are safe for all persons who use them and should be proactive in the ongoing compliance with their obligations. They should check the fire safety accreditation and building regulation compliance of any panelling used in their buildings and contact their surveyors or architects for advice.

If their premises contain cladding panels which are found to contain Aluminium Composite Material (ACM) or similar materials, they may not be compliant with the requirements of current Building Regulations guidance. Samples of any such materials can be provided for verification to independent testing facilities such as The Building Research Establishment (BRE).

If the materials are non-compliant, measures would include informing the local fire and rescue service requesting they carry out an urgent inspection and checking of the most recent fire risk assessment for the buildings concerned and considering action to have the panels removed.

In addition, as a matter of good practice, full fire safety checks should be implemented including ensuring that all entrance doors, and doors that open onto escape corridors and stairways, are fire resisting and effective in self-closing. Also check all walls, plant and store rooms to ensure there are no obvious routes for fire or smoke to spread such as holes where pipes and cables pass through walls.

Smoke control systems, including associated fire detection and suppression systems (including sufficient and appropriate fire extinguishers) should be tested to make sure they are operating correctly and if there is no sprinkler system, landlords are recommended to take advice on installation.

Contact:
Alan Davis

Partner, for and on behalf of Pitmans LLP
D +44 (0)118 957 0300
M +44 (0)788 182 5803
Email: alandavies@pitmans.com
www.pitmans.com

Pitmans Law is a Businesss Partner of the Institute of Hospitality

New Apprenticeships and People 1st Consultation

001_HQ_SPRING_2017_4 web res
The Institute of Hospitality recently held a roundtable discussion on the new generation of apprenticeships. The debate covered the background to recent reforms, the participation of employers in the hospitality sector, and reaction to the apprenticeship levy.  We are grateful for the expert input of our debate participants:
Peter Ducker FIH, chief executive, Institute of Hospitality
Simon Tarr, chief executive, People 1st
Helen Anzani MIH, head of catering services, University of South Wales
Martin Knight, sales director, HIT Training
Tony Clodd FIH, deputy head, University of Derby
Sally Beck FIH, general manager, Royal Lancaster
David Foskett MBE FIH
Julie Barker FIH, director of accommodation & hospitality, University of Brighton and former chair of TUCO
Tony Mullen, Apex Hotels HR manager for London
Graham Eveleigh, head of skills development, WSH Limited
Jonathan Gray, partner, Pitmans Law

To gain an understanding of the recent reforms to the UK apprenticeship system, read the article here taken from the current issue of HQ Magazine .

People 1st Consultation

The Education and Skills Funding Agency (ESFA) recently consulted on the withdrawal of apprenticeship frameworks in April 2018. People 1st responded to their consultation and suggested that, where a framework is subject to review and there is a new and approved apprenticeship standard in place, that certain pathways should actually be withdrawn earlier.

People 1st is now running a consultation on this topic. The final decision on withdrawal dates will reflect the outcome of the consultation, so People 1st wants to ensure that employers have had their say. Employers are invited to take part in the short survey by 8 June.

 

Institute partners with Umbrella Training

The Institute of Hospitality has formed an exciting new partnership with Umbrella Training to deliver successful and high-quality apprenticeship programmes. Through this relationship, Umbrella Training will become one of the Institute’s accredited centres, delivering a suite of management qualifications to those seeking a leadership career in hospitality.

In addition, the Institute of Hospitality will become an end-point assessment organisation for apprentices who are on supervisory or management-related qualifications delivered by Umbrella Training.

Having the Institute end-assess apprentices not only offers a credible and professional sign-off, but also ensures Umbrella’s apprentices are acknowledged as ready to play their role in the future of hospitality by the industry’s professional body.

Through this partnership, apprentice students will become members of the Institute and gain access to its e-library and resources. A student chapter will also be developed, giving apprentices a voice and opportunity to shape the Institute’s agenda, and attend networking events and CPD events held throughout the year.

15 sam coulstock pictured with colleagues is studying for a degree-level apprenticeship
Sam Coulstock FIH (centre) with Umbrella Training colleagues. Coulstock is taking a degree apprenticeship in leadership and management

Sam Coulstock FIH, business relations director at Umbrella Training, says: “By working with industry experts, like the Institute of Hospitality, we’re able to give apprentices a far wider view of the sector and encourage more students that a hospitality apprenticeship is a viable route to a leadership career.”

Coulstock, who became a Fellow of the Institute this year, has enrolled on a fully-funded degree-level leadership and management apprenticeship.

Email Sam Coulstock FIH at: sam@umbrellatraining.co.uk
For further information go to: www.umbrellatraining.co.uk

Umbrella Training Elite Hospitality Apprenticeships logo

“We want people from everywhere”

brexitAn important ingredient of the UK hospitality industry’s success has been relatively little interference from government, writes Derek Taylor OBE FIH. Brexit could change that.

Italo Zangiacomi was the manager of the Piccadilly Hotel in London. Hector Zavatoni was the banqueting manager at the Savoy. Cesare Maggi was the restaurant manager at the Ritz. They were among the 470 Italians who died when the Arandora Star, taking them to internment in Canada in July 1940, was torpedoed in the Atlantic.

The cream of the British hotel industry perished in that disaster 77 years ago; eight hundred and sixty five in all lost their lives and only thirteen bodies have ever been recovered. There is an annual mass at St. Peter’s Italian Church in Clerkenwell every July to remember the calamity and in 2010 a memorial cloister garden was opened at St. Andrews Roman Catholic Church in Glasgow. There are other memorials too.

Italy was an Axis power, but even so, the reputation of their hotel and restaurant staff was so good that top banqueting managers in the 1960s were still expected to be Italian. When the Welshman, Bryan Evans, was appointed banqueting manager at the Savoy, the chair of the company and future Lord Mayor of London, Sir Hugh Wontner, insisted that he be known as Evangelo Brioni.

We owe a great deal to a large number of foreigners who embellished our industry. We certainly don’t want the government to now inflict some petty chauvinist restriction on our great multi-cultural hotel and restaurant world. We want to take anybody from anywhere who can do the job well.

You’ve seen ice work, butter work and sugar work. Who invented it? George IV’s chef, Marie-Antoine Carême, can take a lot of the credit.  Carême came over from France after Waterloo and set standards never seen before.  We have great traditions as an international industry. It is right to remember another Frenchman, Alexis Soyer, from the Reform Club, who died in the Crimea feeding the troops in the War against Russia. Or where would we have got à la carte from, if Auguste Escoffier hadn’t come up with the idea with Cesar Ritz at the Carlton. The language in top kitchens in 1945 was still French. Bedroom lighting owes a great deal to Ritz. In fairness, excellent British hotel marketing was home-grown.

Ever since the Second World War, the hotel and restaurant industry in this country has steadily progressed. At exactly the same time traditional industries – ship building, coal mining, steel manufacturing – have gone down the drain. So to what can we attribute our success? Well, almost total neglect by successive governments has been an enormous help. Admittedly, they picked us out for special taxation in the 1960s because we weren’t making anything. Agreed, they nearly bankrupted us with the Grant Scheme in the early 1970s, but overall they have let us get on with it and we have flourished. Now they are threatening to interfere again.

There is a question mark over whether we should welcome overseas immigrants after Brexit.

Well, let me tell you one thing. If you were going to deport everybody with a foreign ancestor from this country, there’d be hardly anybody left. The Britons were shoved out of the East side of the country by the Anglo-Saxons in the 8th century. You’ll still find some in Cornwall, but not in Devon.

We are all foreigners – Romans, Anglo-Saxons, Normans, Flemings, Huguenots, Poles and many others. Only the Vikings went home. Immigrants are usually the pick of the crop. Even the prime minister’s family benefited from being allowed to emigrate. In the 16th century, her ancestor, John Spooner, emigrated to Holland and died there.

Bring it up to date. Only 50 years ago we weren’t in the Common Market and the British hotel world was desperate for staff. Brian Worthington, one of our best human resources directors, went down on his knees at the Home Office and begged them to let him bring in the staff we needed from – the Phillipines. Having assured themselves that our natives wouldn’t work in the industry, the Home Office acquiesced.

It’s no use  people saying that if the people from overseas are shut out the British will do the jobs. The only way in which the industry has kept up its standards of service is by recruiting from everywhere. Because of international influences, we are better cooks – we get Michelin stars now – and better managers. Admittedly, we are brilliant entrepreneurs, housekeepers, hall porters and barmen. We have one problem; how many parents hope that when their children grow up, they will be restaurant managers and chefs? They do in Switzerland, Italy and France.

I once asked Lord Forte, a great hotelier, why the British didn’t cook as well as the continentals. He explained: “It’s not part of the culture. In Britain we – we garden.”  And so we do – better than anybody else in the world. We also cook pretty well now – but foreigners laid down the ground rules and there is more we can do to improve many aspects of our business.

Dear Mrs. May, you have a whole string of problems at the moment. Why don’t you continue to let us get on with it. Our damp island is fifth in the world tourist rankings. We do a lot better than the football team. Please continue the traditional government policy of leaving us alone.

Derek Taylor OBE FIH is an internationally-renowned expert on hotel marketing. His eighth book Revolutionary Hotel Marketing is published by the Institute of Hospitality and available from Amazon

Institute Announces New Webinar Season

The Institute of Hospitality launches its new season of webinars with an American perspective on ‘Brexit’s silver lining’. 

For American visitors to the UK, prices are now 30% lower than two years ago thanks to the sharp drop in sterling triggered by the EU referendum result.  In the coming months, there are strong signs that the UK is set to enjoy record-beating levels of inbound tourism. How can operators capitalise on this boom?

Peter Ducker, chief executive, Institute of Hospitality, says: “American tourists have always been our biggest spenders. Now that they will be arriving in greater numbers, there is no better time to fine-tune our customer service skills in order to wow guests and keep them coming back.  We are delighted to kick-start our webinar season with Simon Hudson, a distinguished hospitality expert from the University of South Carolina, who will deliver his unique insights into what American tourists are looking for.”

Institute of Hospitality webinars give busy hospitality professionals a full briefing on a current operational topic in 30-40 minutes. You can also ask questions and receive follow-up materials. Full programme below.

Institute of Hospitality Webinars Autumn 2016

6 September
Capitalising on Brexit’s Silver Lining
The whys and hows of training employees to wow American tourists in order to secure long-term lucrative loyalty
Dr Simon Hudson, College of Hospitality, Retail and Sport Management, University of South Carolina

20 September
We have data but how can we use it?
On average a hotel receives data from more than 12 systems everyday. Get some great tips on how to use this data while still remaining a hotelier and focusing on taking care of guests
Janel Clark, head of consultancy and education, Snapshot

4 October
Make the OTAs work for you
Learn how to embrace the role of OTAS, reduce the commission you pay, adopt an OTA strategy where you are in control and invest wisely in your hotel website
Andrew Plant, digital marketing manager, Journey

18 October
Food Allergens and Customer Excellence
The Food Allergen HACCP and due diligence framework not only helps protect your business but also appeals to a critically wary customer base, who above all want transparency and deserve service excellence like any other customer.
Julian Edwards MIH, director, Allergen Accreditation

1 November
Addressing the risk of human trafficking
The nature and necessities of human trafficking place hotel businesses in a high level of exposure. Identify the vulnerabilities in your business and discover what you can do to prevent, mitigate or eliminate the risk of human trafficking in your business.
Professor Angela Roper FIH, University of West London, and Dr Maureen Brookes, Oxford Brookes University

15 November
The effect of Brexit on employment and immigration rights
What’s the position now and what might change? What are the lessons from the Byron Hamburgers furore this summer? Find out how businesses can get ahead of potential changes.
Jonathan Gray, hospitality, tourism and leisure partner, Pitmans LLP

Institute of Hospitality comments on latest Apprenticeship Levy guidance

Peter Ducker FIH, chief executive of the Institute of Hospitality, says:

“From April next year, all businesses will have access to funding in order to develop apprenticeship training schemes. Some businesses with higher wage bills will be expected to pay the Levy.

Business owners and HR directors in the hospitality sector need to be aware of the small window of opportunity to comment and speak out about how the Levy will impact them and their specific sector.

A Government Consultation is now open until 5 September.

“There has been a shortage of information about the mechanics of the Apprenticeship Levy until now. As the processes for drawing down funding becomes clearer, it is obvious that those businesses which have not yet started to look at the benefits of an apprentice programme in their organisation should do so as a priority.”

“Companies with wage bills of less than £3m should not pass this opportunity up. Ours is an industry where apprenticeships are a very valid way of developing a skilled workforce in many areas of the business – not just the traditional ones. As apprenticeships attract media attention in the months ahead this could become a vital source of future ‘home-grown’ talent.”

For more information contact Ben Walker, the Institute’s communications manager
Email: 
ben.walker@instituteofhospitality.org
Tel: 0776 532 0690