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'Know-how' is the Institute of Hospitality's newsletter supporting hospitality education and continuing professional development. If you are not yet a member of the Institute, please view our website or contact the Membership Department
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DEVONSHIRE TEAA proud sponsor of the Institute of Hospitality's Annual Luncheon
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A BETTER WAY
TO 'LINK-IN'
'Community' is a social media professional site similar to Facebook and LinkedIn but EXCLUSIVELY for Institute members. Meet your industry peers on Community by logging into the Members' Area and clicking on: COMMUNITY |
10th Annual European
Hotel Finance & Investment Summit
Date: 7 & 8
September 2010 Venue: Hyatt Regency
Churchill Hotel, London, UKInternational Hotel
Conference Date: 20-22 October 2010
Venue: The Hilton Molino Stucky, Venice,
Italy
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Greetings!
The July / August Issue of Know-how discusses a variety of issues and training topics affecting businesses, particularly in the summer months. Many organisations will be employing temporary or seasonal staff who - similar to regular staff - require an introduction to the business and its operations as well as Health & Safety training. Articles on food hygiene, Legionnaire's and NAPO films will help managers and supervisors get new staff 'up to speed' safely.
Ever wondered what qualifies as '5 star'? Read about an in-depth report explaining the subtleties of the luxury hotel industry. Interested in pricing? See the Institute's latest management guide on pricing. There is lots to learn, so read on!
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The Institute of Hospitality is pleased to announce the very first overseas centre offering the Institute's hospitality management Qualifications. The Abu Dhabi University Knowledge Group offers the following Institute courses: - Certificate in Management
- Diploma in Management
- Advanced Diploma in Management
"It was a real pleasure to be approved as the first overseas centre to offer these fantastic qualifications," says... More>>> |
The UK's Food Standards Agency is the driving force in setting up the Scores on Doors scheme for businesses selling prepared foods throughout the UK. The premise of the programme is to improve the sharing of kitchen hygiene information to consumers who are purchasing food from such diverse sources as cafes, churches, infant schools and golf clubs. This information is available through a growing number of local councils who gather the information through inspectors. The public has a right to access the information - which is a 'subset of the data held by Councils relating to Food Hygiene Inspections' - under Freedom of Information and Environment Information Regulation Legislation.
To help your business remain compliant with food hygiene regulations, the...More>>> |
 In the second of a series of finance guides, the Institute
has just released its latest management guide entitled, Pricing for Hospitality Businesses, by Oxford Brookes
University lecturer Cathy
Burgess. Both the new guide and its predecessor, 'Improving Revenues for Hospitality Businesses', are available free
to Institute members and can be downloaded at: Institute of Hospitality Publications.
Many in the hospitality industry will be
familiar with...More>>> |
 It has been eight years since a fatal outbreak of Legionnaire's Disease occurred at Barrow-in-Furness's council-owned arts and leisure facility in Cumbria. At the time, many people were baffled by the disease as well as the origin of the illness, which was ultimately traced to the facility's air conditioning system. Following the incident, convictions and fines resulted for offences under the Health and Safety at Work etc Act 1974. Since that time, the Corporate Manslaughter and Corporate Homicide Act 2007 has come into effect and adds a further... More>>> |
Do you employ inexperienced staff or perhaps workers who are not fluent speakers of the business's primary language? If so, you may be interested in using films featuring Napo, a computer generated character who, through his actions and those of his colleagues, illustrates the steps employers and employees can take to avoid worker injuries. Napo does not use language in the films so this potential barrier to learning is removed. In addition, the colour and humour used in Napo's films can appeal to all ages but particularly to young workers...More>>>
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The luxury hotel market is a dynamic part of our industry, but how has it been affected by the global economic downturn? A recent report, 'What Credit Crunch?', includes a comprehensive description of the luxury hotel industry including:
- What makes a hotel and its services 5 star?
- How have consumers from Brazil, Russia, India and China (BRIC) affected the luxury market?
- What is the luxury market's current supply and demand, performance and value?
- What are the drivers in this segment of the hospitality industry?
This full text report is available...More>>>
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Interest in environmental issues within the many sectors of the hospitality, leisure and tourism industry is rapidly growing as managers seek ways to meet environmental compliance regulations and reduce the use of valuable resources. There is a great deal that can be done to minimise  the impact of our industry on the environment while improving the business's bottom line.
A useful first port of call for information on how hospitality businesses can increase their environmental credentials is...More>>> |
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The Institute of Hospitality looks forward to supporting you and your professional development during 2010 and beyond.
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Sincerely,
Professional Development Services
Institute of Hospitality
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