With many hospitality businesses looking to open from 4 July  I am working with The Institute of Hospitality Southern Branch in collaboration with Southampton Hoteliers and BH Area Hospitality Association and would like to invite you to join us on Wednesday 24 June for a session on  'Food Safety in Hospitality Post Covid-19' Business Re-openings and Best Practice. The online event will review reopening procedures in line with government guidance, and how hospitality businesses are managing in China Post Covid-19.  You will have the opportunity to hear from...

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Fu Jing: Vice President of Chengdu Gingko College of Hospitality Management  her current insights of Hotels reopening in China

• Hotels in China recovery lessons: including case studies from Radisson and Hilton Hotels and their experiences

• Best practices of post Covid-19 to reignite hotel F&B business: case studies in Chengdu.

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Craig Adams: Client Director (Retail), NSF International will look at how to…

• Maintain food safety standards in hospitality Post COVID-19 world

• Consider limitations when preparing to commence safe food preparation

• Embed new processes and procedures amongst food handlers

• Positively promote these messages

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Will Smith: Client Director (Retail), NSF International will also cover

• What to consider when re-opening

• Best practices and controls to mitigate COVID-19 transmission and spread in a hospitality/hotel setting

• Safety considerations when re-commencing business operations in large/complex buildings

• Communicating to colleagues, guests & visitors on new controls

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Please login from  12.00  with a 12.15 start, there will be the opportunity to put questions to our experts.

If you are unable to make the session below but would like to be kept informed of future sessions then please  email us your details to  Southern@instituteofhospitality.org  

 

Click here for more information 

I hope the above information is of interest and I look forward to bringing you events in the future which will help you in your business.