Leading the Drive for Higher Standards

8th February 2010, 2:13pm

Raising standards and professionalism throughout the foodservice industry is the focus of three leading Catering equipment Associations at the show.

In 2009, the Catering Equipment Suppliers' Association (CESA) launched Certified Foodservice Professional (CFSP), a new specialist qualification designed to give foodservice managers a better understanding of their industry.

The qualification is now improving professionalism within the industry by creating a universally respected standard for knowledge and experience, says CESA.

Meanwhile CESA's work with Oxford Brookes University continues. Building on the success of their joint Save It! campaign, designed to reduce energy consumption, they have launched a pilot series of open-source hospitality training courses at www.open-course.org.uk

Both the CFSP and the open course projects will be highlighted by officials on the CESA stand, N1660.

Covering every area of food production, including food safety, distribution, kitchen design, new technology and sustainability, the CFSP qualification has been designed for professionals working throughout the foodservice industry and benefits both individuals and organisations.

CESA says gaining a CFSP will not only make executives more effective in their role, but also improve their personal development and give them a distinct advantage in terms of career advancement. For employers it provides a competitive edge by creating a more effective, motivated and educated workforce, while demonstrating leadership and a commitment to staff development.

CESA represents more than 130 companies who supply, service and maintain all types of commercial catering equipment - from utensils to full kitchen schemes.

For more information about CESA visit www.cesa.org.uk

Be better informed and get best deals

Show visitors are advised that they can be better informed and get the best deals by making use of the Catering Equipment Distributors' Association's (CEDA) 'personal shoppers' at Hotelympia as well as on its stand N2169.

Whether looking for advice on energy saving or sustainability, a single item of equipment or a complete new kitchen, the personal shoppers will provide "invaluable advice and help" so that visitors can get the best value from suppliers.

CEDA believes the shoppers' knowledge, expertise and guidance will help in making informed choices.

It says: "They can talk about the best warranty deals with some suppliers offering up to five year deals and information on combination ovens and which equipment suppliers are offering the best training."

"On refrigeration there is advice on how to get the best package for your budget and on the issue of warewashing tell how much energy and water can be saved. On kitchen refurbishments and complete new kitchens visitors will get details of where to start.

Find out more on www.ceda.uk.

Get checklist of energy savers

The Catering for a Sustainable Future Group (CSFG) is dedicated to supplying guidance on energy efficiency and sustainability for commercial foodservice operations.

The group's guide to energy efficiency in commercial kitchens is available on stand N1958, and it provides industry specific advice and guidance on creating an energy audit and a comprehensive checklist of energy saving measures.

For the first time, benchmarks are published giving the energy cost per meal for the main types of catering operation so caterers – following their own audit – can compare their business with a typical model and find out if their energy consumption is above or below average. Written by experts in their field – consultants, manufacturers and kitchen installers, the guide provides clear, practical advice that readers can begin using immediately.

CSFG is also carrying out live energy monitoring with its partners on La Parade des Chefs.

Serviceinvisible is a product that tells caterers what is going on in kitchens while giving information on what can't always be seen.

For more information visit www.csfg.co.uk