The Menu Museum

menu museum logo large(1)A Brighton-based academic is bringing a unique archive of menus to the attention of the wider international hospitality industry and education practitioners with the aim that it will remain free to users and continue to grow.

The Menu Museum is an interactive online menu archive that facilitates research and teaching in menu design, pricing and food and beverage trends. It currently features more than 640 menus and has over 1,500 users.

Ioannis Pantelidis FIH, principal lecturer in hospitality and culinary arts at the University of Brighton, started the website with his colleague Ken Woodward. Pantelidis says: “I had a big collection of restaurant menus that I was using for food and beverage management-related modules, so I had numerous folders that I used to carry to my classes. When I came to Brighton I started teaching a module with Ken. He had his own collection, so when we put the two together we had about 500 menus which we scanned and uploaded onto the website. Since then a further 140 menus have been uploaded by users, which is great.”

The collection includes a menu replica from the Titanic (1912) and a 19th century menu from the Dorchester Hotel, London.  Menus can be searched for by country and year of origin. Once registered, users can upload their own menus or collections of menus.

Pantelidis adds that the website continues to be a work in progress and wants to bring it to the wider attention of the international hospitality community in order for it to grow.

The website can be an important teaching aid. Pantelidis has used it to compare a 1970s Dorchester menu with its equivalent today. He says: Students are able to explore the differences – how the pricing strategies differ, the design and the types of dishes on the menu. I want to keep the website free and I want the community to use it.”

The Menu Museum won the 2017 Teaching Innovation Award,  presented by
The Council of Hospitality Management Education, in association with the SHARE center.

The Menu Museum received initial funding from the European Union. Subsequently both the Savoy Educational Trust and Trigger Solutions have helped with server hosting and maintenance costs.

For further information about supporting the Menu Museum, please contact:
Dr Ioannis S. Pantelidis FIH – Principal Lecturer
Admissions, recruitment, marketing & WP leader
School of Sport and Service Management
University of Brighton,  Darley Road, Eastbourne, BN20 7UR
Tel:  +44 1273 64 4748   Email: isp12@brighton.ac.uk

Advertisements

Institute’s New Management Standards available now

Management Standards 2017_banner chefsThe Institute’s new Management Standards provide a valuable reference tool and checklist to enable individuals and organisations to achieve success and professionalism in their hospitality management careers.

Peter Ducker FIH, chief executive, Institute of Hospitality, says: “A common complaint is that, as an industry, we are not very good at communicating career progression and yet, in terms of employee numbers and revenue, our sector is one of the largest in the world. Our new Management Standards are an important technical resource that reinforces hospitality management as a true profession.”

Authors Ruth Asker-Browne and Phil Raynsford says: “Aspiring managers can use the new standards at the start of their career to see the key areas they need to master to be able to do their job well.”

“They can then use them to investigate other areas of the business, to identify opportunities to build new skills and knowledge and to help improve in their role or help to plan for promotion or a career move.”

The Management Standards are essential for:

  • Individuals – to help build a professional career in hospitality management
  • Employers – to identify the roles and responsibilities required in their business
  • Human Resource professionals – to aid recruitment, training, retention, career planning and progression and capacity building for their workforce
  • Managers and leaders – to determine their continuing professional development
  • Educators and training providers – to create learning programmes and benchmark against curriculum
  • Careers advisors – to understand the wealth of opportunities and range of occupations within the industry

We are grateful for the expertise of the many individuals from across the industry and education who took part in the consultation to create our new Management Standards.

Members can download their free copy here

Non-members can view a sample of the New Standards and purchase a copy for £75 inc VAT

Institute of Hospitality Endorses Training Programmes for the Homeless

IMG_2026 low res
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.  

 

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.

 

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.

 

University of Greenwich becomes the latest learning provider to join the Institute of Hospitality

Greenwich

Hospitality, Leisure and Tourism students at the University of Greenwich now qualify for free student membership of the Institute of Hospitality. Thanks to the University’s recent decision to join the Institute’s Education Membership Scheme, their students will benefit from the resources and career benefits offered by the industry’s professional body.

Maria Gebbels, Ph.D. MSc MIH, Lecturer in Hospitality Management says:

“The University of Greenwich is proud to have joined the Institute of Hospitality’s Education Membership Scheme (EMS). This free for students membership will give them access to valuable industry resources and contribute toward their academic and professional journey. At Greenwich, we are devoted to helping students move into high-quality, graduate-level jobs, which will be further enhanced through the EMS by bringing students into contact with hospitality industry professionals through the mentoring scheme and networking events.”

The scheme has been operating for many years and is an excellent example of how the Institute is supporting entrants to the industry. There are over 70 academic institutions taking part in the scheme both in the UK and worldwide. Full details and a list of EMS participants can be found at www.instituteofhospitality.org/ems

Learning providers who wish to discuss options to join the scheme and establish free membership for their students should contact Rosalyn Berry on +44 (0)20 8661 4927 or email ems@instituteofhospitality.org

The University of Greenwich is a British university with campuses in south-east London and north Kent. These include the Greenwich Campus, located in the grounds of the Old Royal Naval College (see photo) in the Royal Borough of Greenwich, London. It is the largest university in London by student numbers and the greenest in the UK as assessed by the People & Planet Green League Table.

 

Masterclasses for #Chefs show how to make the most of provisions

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.

The Chef Masterclasses can be used by professionals, students and academics to save £££. Ker-ching!
These Chef Masterclasses can be used by professionals, students and academics to save £££. Ka-ching!

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!