CFSP Enhance Seminar looks at trending issues facing kitchen operators and equipment suppliers
2017 event covers areas as diverse as health and safety and customer rights
The 2017 CFSP summer seminar will look at the issues currently dominating the minds of the foodservice supply chain, including health and safety, legal requirements on gas and electricity, and food safety certification. It will also cover areas of concern to both operators and suppliers, such as the difference between warranties and guarantees, understanding contracts and customer rights, plus it will take a look at recent research into the pains that foodservice operators face on a daily basis – and what can be done about them.
The seminar is part of the CFSP Enhance project and is open to anyone who has completed the Certified Food Service Professional accreditation programme. It will also count towards increasing an individual’s CFSP rating to gold or platinum.
The seminar is being held on 29th June 2017, from 10.00 to 16.00, at the First Choice Group conference facility, Blakeney Way, Kingswood Lakeside, Cannock WS11 8LD. It will be led by foodservice consultant Doug Fryett.
Doug will also give a short presentation on how CFSP graduates can mentor their work colleagues by delivering the new Principles of Foodservice programme, which is designed as an introduction for newcomers to the industry.
To register for the event, email jocelyn.carr@cesa.org.uk or call CESA on 020 7793 3030. Tickets are £25, to cover the cost of refreshments on the day. Please note, the event is only open to CFSP graduates.
The Certified Food Service Professional (CFSP) programme is run in the UK by CESA and has over 450 graduates. It gives an holistic understanding of how foodservice kitchens work and it improves the levels of professionalism in the sector, by creating a universally recognised and respected industry ‘standard’ for knowledge and experience. Internationally recognised, in the UK CFSP is accredited by the University of West London.