Get body conscious
Most people are familiar with the industry's leading professional and trade associations - the BHA, HCIMA, ECA and Restaurateurs Association springing instantly to mind. Yet, there are numerous other smaller, less high-profile organisations representing specific market niches and professional interests. The following are snapshots of six organisations whose aims and achievements are not often in the limelight.
The master innholders
"We act as industry ambassadors, showing the best to the world, creating a role model that people can aspire to," claims Nicholas Rettie, general manager of London's Halkin Hotel and Master Innholders vice-chairman. He and chairman Barry Cole head an elite organisation for top hoteliers to which only the cream are invited to apply for membership. Though small - it has only 65 members - its influence is incalculable in raising the standing of the industry among catering college students, schools, businesses and the world at large.
The Worshipful Company of Innholders, a City of London livery company, set up the organisation in 1978 to strengthen its historic ties with the hospitality industry. Members of the Master Innholders are awarded Freedom of the City of London at a Guildhall ceremony packed with pomp, and attend regular dinners with the Worshipful Company of Innholders.
Membership selection is rigorous, and goes way beyond peer group approval. Nominees must be committed "to putting something back into the industry" by being involved in education and training. "We expect them to have links with local schools and colleges or to be on the boards of local enterprise and training councils, promoting the industry. We also look for a strong commitment to in-house training, such as Investors in People," says Rettie.
Rettie, for example, participates in school careers fairs, is a member of Westminster Business and Education Partnership and the Central London Training and Enterprise Council, and provides structured work experience for students at Westminster College. Involvement with industry bodies, such as the BHA and HCIMA, is also expected.
Activities geared towards raising the industry's profile include the annual General Managers Conference, a scholarship sponsored by Moët & Chandon enabling students to gain work experience with leading general managers, and a discussion forum on industry/education issues.
A recent initiative is Continuous Professional Development (CPD), which aims to keep managers abreast of current management trends and developments.
Guild of professional toastmasters
Another elite, the Guild of Professional Toastmasters, also has a rigorous selection process.
"We have the highest of professional standards, our aim being to ensure functions are well run and etiquette is followed," says treasurer Bob Grosse, pointing out the distinction between Fellows of the Guild and unqualified toastmasters.
Governed by a strict membership criteria, it has only 20 members. "We're very discerning," explains Grosse. "And have turned away more than 100 applicants over the years. Too many people think they can buy a red coat and start practising, but there's a great deal to it, and they need training".
The guild requires new recruits to undergo an intensive three-week training course, run by life-president Ivor Spencer, which includes guidance on etiquette and the correct forms of presentation required by the peerage and the honours system. Successful candidates spend a trial year accompanying Fellows of the Guild to functions, during which time they are observed and assessed before being accepted or rejected at a final interview.
"As well as competence in handling a function, we also observe attitude and relationship between the toastmaster, banqueting staff and the client. The toastmaster must be able to read each occasion, to act as a link between all the services and elements involved, and to take as much worry off the client as possible, acting as a mediator if necessary," says Grosse.
Membership fee is £60 a year, which includes insurance cover. Its most high-profile activity is the After Dinner Speaker of the Year Award, with a lunch attended by the winner. The toastmasters run workshops, an annual conference - at this year's, one speaker will be a major hotel banqueting manager - and a bookings bureau to service clients.
International flight catering association
One body that derives its clout from a wider membership is the International Flight Catering Association.
Founded in 1980, IFCA has 363 member companies, comprising 73 airlines, 96 international flight caterers and 194 suppliers, effectively drawing together the industry's main elements to promote co-operation and efficiency between them.
"With members drawn from all over the world, we are the largest and most influential body in the inflight catering industry. Our aim is to deliver a continually improving service to the final customer, the airline passenger," says secretary-general Anthony Todd.
It is run by an elected 15-member board: six from the airlines, six from caterers, the remainder from suppliers. The current president is Jenny Groom of Britannia Airways, Luton.
The main event sponsored by the association is an international conference with workshops, exhibition and banquet held annually in different European capital cities. It also runs the Mercury Awards - its own industry Oscars - which are presented to products and services that are judged innovative, offer quality or have added value.
IFCA's specialist subcommittees have developed the Hazard Analysis Critical Control Points food safety system, which are seminars on the environment and waste management being held throughout the world.
Since 1984, it has run courses for all levels of management at the University of Surrey, Guildford, and has recently published the inflight industry's first training textbook. Further training courses are under development, says Groom.
Cookery and food association
Equally keen on improving skills in the food industry is the Cookery and Food Association.
"Our purpose is to promote the art and technology of cookery and all the supervisory and management skills related to it," says Jacqui Offord, spokeswoman for the association - best known for its long tradition as an organiser of cookery competitions, in particular Salon Culinaire.
"We launched it at the first Hotelympia and have been closely involved with it ever since," says Offord.
Founded in 1885, it is a member-run organisation open to chefs, waiters and anyone with allied skills, such as catering college teachers. It has 2,000 members in the UK and overseas, most of which are chefs, with several grades of membership, including a student category. Fees are £10-£36 according to grade.
"We are currently running a membership drive," says Offord, "as numbers having slipped because of the recession."
The association is organised as a network of 22 divisions, each with its own committee structure, spread throughout the UK and overseas. The national chairman is Pauline Tucker of Thorn Inns.
Within the association are two skills sections. The Craft Guild of Chefs, for fully-qualified chefs, runs the biannual Chef of the Year competition, encourages members to participate in international competitions, and has an active programme of talks, visits and seminars. The Restaurant Services Guild for waiting staff, runs the Restaurant Skills competition for students, and the Head Waiter of the Year, held biannually. Both divisions have four grades of membership.
The association also has its own magazine, the Stock Pot, and runs a help hot-line and an employment register.
The mobile & outside caterers association
Even the humble hot dog vendor needs representation and would find it in the Mobile & Outside Caterers Association.
"Established in 1987 by a group of caterers keen to raise standards and benefit from collective buying power, MOCA's main thrust at the moment is to improve hygiene and safety standards in the industry," says Bob Fox, secretary of MOCA, representative body of the £400m mobile and outside catering industry.
MOCA has 1,487 members, comprising about 10% of the industry. Members must have a purpose-built catering unit and agree to be randomly inspected. About 10% of members are inspected annually. "We expel around three members a year, mainly for lack of hygiene," says Fox.
For an annual fee of £121-£242, depending on category, members get liability insurance cover, a training allowance, hygiene log book, inclusion in an annual reference guide, a shows listing, and a bimonthly news magazine.
In addition, there's an advice line, discount schemes with food and drink suppliers, and a new computerised listing of caterers for show organisers.
With its drive to raise standards, MOCA introduced two food hygiene courses tailored for its industry's specific needs this year.
"Within the next three years we plan to ensure every member will be qualified to MOCA Basic Hygiene Level and all their staff will hold our Food Handlers' Awareness Certificates," says Fox.
Further training courses are in the pipeline, and this autumn MOCA is launching a code of practice covering aspects of business including behaviour on site, appropriate clothing, and maintenance of accounts. It has also introduced an accreditation scheme for members who comply with all its standards.
Chefs & cooks circle
At the gourmet end of the market, and with the young in mind, the Chefs & Cooks Circle was set up in 1947.
"Promotion of culinary skills throughout the industry and helping youngsters to achieve their goals are our main aims," says Brian Cotterill, life president of the circle and development chef for Marks & Spencer. The circle is the oldest British chefs association and has 850 members and five grades of membership.
It is best known for its participation in the Culinary Olympics and other international competitions. As a member of the World Association of Cooks Societies (WACS), the prestigious worldwide fellowship of chefs, it is the only British organisation eligible to select and send British national teams to compete in any of WACS' 44 member countries.
"We have enjoyed outstanding success, winning many awards in international competitions, particularly at the World Culinary Olympics at Frankfurt and the most important young chef competition, the Taste of Canada, held last year, where we came third out of 34 countries. Team success is important. It inspires future generations of chefs to strive for the highest standards," says Cotterill, who is now putting together the team for the next World Culinary Olympics.
It is also heavily involved with Salon Culinaire at Hotelympia and the Bournemouth International Festival of Food and Wine.
Through WACS, the circle provides funds and scholarships to help students to compete, work or study abroad. "At the end of the year we're starting a programme to teach youngsters how to do exhibition work, which catering colleges can no longer afford to do," says Cotterill.
The circle is also representative on the advisory panels of examination bodies. Members are kept up to date through its magazine, Culinary News.
