FCSI EAME CONFERENCE Melia Hotel Vienna, April 06th 09th 2017 FOOD - - PowerPoint PPT Presentation
FCSI EAME CONFERENCE Melia Hotel Vienna, April 06th 09th 2017 FOOD AND HOSPITALITY IN THE FUTURE The Vision by FCSI Italian Unit as a Contribution to Brand Reputation A GROUP OF PEOPLE WHO SHARE A COMMON GOAL MAY REACH THE IMPOSSIBLE
FCSI EAME CONFERENCE
Melia Hotel Vienna, April 06th – 09th 2017 “FOOD AND HOSPITALITY IN THE FUTURE”
The Vision by FCSI Italian Unit as a Contribution to Brand Reputation
A GROUP OF PEOPLE WHO SHARE A COMMON GOAL MAY REACH THE IMPOSSIBLE
WE SUPPORT
WE INSPIRE WE SHARE
reliable food & hospitality professional solutions TO GUARANTEE enduring quality and safety to consumers, success to enterprises
What does f ood ser v ic e & hospita l it y c onsulta nc y mea n?
FCSI Consultants support top management and decision makers for strategic decisions in food business development and property protection, safety protection for workers and consumers, sustainability of processes, creating enduring value and reputation for stake holders.
A work articulated in all its details, even more if we talk about a food facility or a location for a Company that operates in a global context with investment risks, media spotlights, safety requirements, technological developments and continuous changing trade situations.
TO PLAN: Pr o iec t um Thr o w
It is a functional project for the purpose, able to meet the Company's needs with an optimal balance of cost and benefit and at the some time able to satisfy and anticipate consumer needs, creating innovative services.
Signum
"It is not the strongest species that survive, nor the most intelligent, but the species that responds better to change. In the long history of humankind (and animalkind, too) prevailed those who learned to collaborate and improvise with greater effectiveness”. Charles Robert Darwin - "Notes on the transformation of the species " 1840 "Theory is when you know everything, but nothing runs. Practice is when everything runs, but no one knows why. In any case, you always end up with the combine theory with practice: nothing runs and no one knows the reason why.“ Albert Einstein - “The world as I see it” 1931
Sma r t a nd N ic e Thinking
FCSI I ta ly - Boa r d a nd 14 Cor por at e Member s
Member FCSI
Maurizio Marrocco
Chef Consultant, Food Science and Technology
Roberto Assi
Allied Representative BIM Representative FCSI EAME Italian Representative on the FCSI EAME
Vincenzo Castana
National Key Account Allied Representative Rational Italia srl
Counseilor
Massimo Artorige Giubilesi
Food Tecnologist, Food Safety & Management Expert
President
presidente@fcsi-italia.org
Vittorio Valenti
Architect, Foodservice Planner
Vice President
vicepresidente@fcsi-italia.org
Luigi Tonellato
Biologist, Food Safety Expert
Treasury
tesoriere@fcsi-italia.org
Piero Ferrari
Food Tecnologist, Foodservice Tender Expert
Secretary
segretario@fcsi-italia.org consigliere@fcsii-talia.org
v.castana@rational-online.com robertoassi@fcsi-italia.org
Member FCSI
FCSI I ta ly - 18 Cor por at e Al l ied
The FC SI It a l ia n Unit St at ut e r enew ed
Ar t . 3 3 - Cor por at e pur pose
a) To promote the development and visibility of the members relating to design, technical and management consulting, specialized training in the food chain (production, processing, distribution, catering) and in the hospitality and wellness industry; b) To promote cultural and professional services provided by the members; c) To establish and maintain relationships with public and private corporations, consortiums, schools and universities, trade associations, government agencies; d) To promote training and professional qualification for the design, training, technical and management advice and management in collaboration with institutions, organizations and institute of all levels; e) To encourage the continued inclusion of qualified and diverse professional consultants to enrich culture and vision of the Association; f) To promote trade and joint meetings for the growth of the members and interest from stake holders; g) To develop skills to become a technical-management interface authoritative in respect of public and private institutions, italian and foreign professional boards and associations.
Sc ient if ic Commit t ee
Riccardo GUIDETTI
Full Professor UNIMI DEFENS Dept. - Foodservice Planning System
Luigi BONIZZI
Full Professor UNIMI DIVET Dept. - Veterinary Science and Public Health
Salvatore CIAPPELLANO
Full Professor UNIMI DEFENS - Dept. Human Nutrition
Luciano PIERGIOVANNI
Full Professor UNIMI DEFENS Dept. - Food Packaging and Conditioning
Gianpietro SACCHI
Strategic Design Consultant, Director of Advanced Educational Courses POLI.design Consortium of Politecnic Milan
Alessandro SENSIDONI
Full Professor UNIUD Di4A Dept. - Food Science and Technologies
Paolo CORVO
Professor of Sociology, Director of Consumer Sociology Laboratory UNISG Gastronomic Sciences Dept
BIM (Building Information Modelling) is a process for creating and managing information on a construction project across its lifecycle. One of the key outputs of this process is the BIM, the digital description of every aspect of the built asset. Creating a digital Building Information Model enables those who interact with the building to optimize their actions, resulting in a greater whole life value for the asset.
FCSI I ta ly - St r at egic Repr esentat ion
BIM Technical Committee
Roberto Assi
BIM Representative FCSI EAME
INSTITUTIONAL PARTNERSHIP
MAIN ACTIVITIES 2015
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CONSULTANCY SERVICES RELATING TO FOOD SAFETY ON EXPO MILANO 2015 CONSULTANCY SERVICES RELATING TO SAFETY AT THE WORKPLACE ON EXPO MILANO 2015
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6 6 Worksh shop with Univ iversit ity an and d Gov Government Publ Public ic Adm dminist istratio ion 8 8 Pr Profess ssio ional Course ses on n food & &
ccupatio ional safe afety for Dev Developing Co Countrie ies
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MAIN ACTIVITIES 2015
WORKSHOP FCSI - FOODSERVICE CONSULTANTS SOCIETY INTERNATIONAL HOST MILANO 2015
Faci acilit litie ies an and F&B &B ma managed by by FCSI Italia lian Un Unit it 4 Semin inars rs org rganiz ized by by FCSI Ita talia ian Un Unit it In In the same key, wit ith the aim of
ing the wid ide network rk of
ciatio ion in information availa ilable, there were re six ix meetin ings
rganiz ized wit ith FCSI EA EAME, E, whic ich helped tra rade members gain in fr from
rtici cipatio ion of
ltants in in the development, design, pla lannin ing and management of
industry ry, contract ct ca cateri ring and restaura rant concepts, wit ith the support rt of
ines ess gro rouped in into pools ls of
rofessio ionals
cult ltural and in info formation co contri ribute fro rom FCSI suppli lied via ia semin inars rs, in inclu cluding co consult ltancy cy and advic ice fo for use use re regards socia ial media ia tools ls, new busin iness opport rtunit ities in in new mark rkets, larg rge-scale le event
rganis isatio ion, gainin ing benefi fits fr from part rtners rship ips between cli lients and consult ltants and fi finally lly sustainabilit lity and the gre reen eco conomy.
Allied Member FCSI INCOMING
Massimo Artorige Giubilesi, Food Technologist Chairman FCSI Italia CEO Giubilesi & Associati S.r.l. Milano Gianpietro Sacchi, Interior Consultancy & Design Director of Higher Education Courses POLI.design Consorzio Politecnico di Milano
HOW TO DESIGN, REALIZE, MANAGE A GELATO SHOP IN SAFE AND SUCCESSFUL WAY
Sala Tiglio, 23 Gennaio 2016
SPACE I NTEGRATED D DESI GN FOR FOOD & BEVERAGE PLANTS
Workshop and Educational Activities 2016-2017
4 High Training course
TECHNOLOGI CAL I I NNOVA VATI ONS I N HOSPI TA TALI TY A AND I N THE ART OF COOKI NG
Conference & Round Table
In collaboration with
PLANNI NG, FOOD PROCESSI NG AND SAFETY I N PASTA TA FRESCA LAB AND PRO KI TCHEN
4 High Training courses
HACCP, Food Safety and consumer protection Production traceability and menu allergens prevention QSE management systems and voluntary certification MKT & communication actions to develope success Integrated planning for good production and customer hospitality
Hospitality & Culinary Institutes Support Program
In collaboration with
Consultants (M.A. Giubilesi, L. Tonellato, A. Bacci, C. Campion, M. Cocchi, A. Montanari) - Allied (Lainox Ali Group)
DESIGNING AND BUILDING A MODERN STRUCTURE, SECURE AND POWERFUL
Analysis of the needs, feasibility study and preliminary design with FCSI Team (Professional Members and Allied)
Ev ent s
201 7
F a c t s
MAIN EVENTS CALENDAR 2017
JANUARY International Workshop SIGEP “From ice cream shop to success business - New projects between traditional and innovation taste quality” MARCH Workshop Global Food Safety Chain with FDA USA MAY-JUNE Workshop ”New management and technological trends to reduce waste and costs of services” with industry leaders (Consultants, Allied, Catering Company, University, Public Administration) OCTOBER HOST International Hospitality Exhibition: planning and hospitality support, planning international seminar program JULY-SEPTEMBER Qualification course for F&H Designers: Five weekends of methodological and practical training with University and Politecnic of Milan
Pr o-Book 201 7
F a c t s
PROFESSIONAL MONOGRAPHS 2017
We are currently preparing to publish 4 smart e-books
Practical Manuals for Professionals
Pro-Book for Restaurant & Bistrot Pro-Book for Hospitality Industry & Wellness Pro-Book for Catering & Banqueting with CPU Pro-Book for Institutional food service (schools, hospitals, retirement homes)
Pr o-La b 201 7
F a c t s
We will be awarding Study Grants of
5,000€ each
We will reward two students coming from the best Institutes or Universities in food science, catering and hospitality design.
STUDY GRANTS 2017 Young talents
Massimo Artorige Giubilesi, Tecnologo Alimentare CEO Giubilesi & Associati, Presidente FCSI Italia Presidente Ordine Tecnologi Alimentari Lombardia e Liguria Gianpietro Sacchi, Interior Consultancy & Design Direttore Corsi di Alta Formazione POLI.design Consorzio Politecnico di Milano
Sala Tiglio, 24 Gennaio Ore 11:00 - 12:30
FROM ICE CREAM SHOP TO SUCCESSFUL COMPANY: NEW PLANNING BETWEEN THE QUALITY TRADITIONAL AND TASTE OF INNOVATION
In collaboration with
Challenges and opportunities for the Food Safety into the global market: the EU Hygiene Package to USA FSMA through the China Food and Drug Administration until new Dubai and Halal Food Code
Robert Brackett, Ph.D Food Science and Nutrition, Vice President and
Director of Institute for Food Safety and Health IIT
Claudio Gallottini, Lead Instructor FSPCA, PCHF, SSA, PSA Trainer,
BPCS Instructor FDA Approved
Carlo Spezzani, Dirigente Ministero della Salute, Vice Direttore UVAC e
PIF Veneto, Friuli VG, Trentino AA
Filippo Castoldi,
Dirigente DG Welfare Regione Lombardia, UO Prevenzione Veterinaria e Controllo alimenti di o.a.
Chairman Massimo Artorige Giubilesi, Food Technologyst Board Lombardia & Liguria
O ur NEW Hea dqua r t er s
Via Serenissima, 5 25135 Brescia - Italy
International Hospitality & Culinary Institutes
Educational & Training Centre for Food Technology & Kitchen Science
O ur NEW w ebsit e
www.fcsi-italia.org
Legal & Amministrative Site
Mail: info@fcsi-italia.org
PEC: fcsi-italia@pec.it Tel: +390302357330 Address: Cast Alimenti Via Serenissima, 5 25135 Brescia (Italy) General Secretary: Laura Rocchi segreteria@fcsi-italia.org Communication & IT: Detelina Stoyanova comunicazione@fcsi-italia.org
www.fcsi-italia.org
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