Emerald Group Publishing Limited
Copyright © 2004, Emerald Group Publishing Limited
Looking to the Future 1st Annual Joint Conference of Public Sector Caterers
2 June 2004, Council Hall, Birmingham
Public Sector Caterers are those working in the public sector and issues such as limited budgets are common to all. This was the first joint meeting of members of NACC (National Association of Care Catering), HCA (Hospital Caterers Association) and LACA (Local Authority Caterers Association).
During the day there were presentations on the following topics.
MLC nutritional training tool for public sector caterers by Tony Goodger, Trade Sector Manager Food Service, MLC. This tool is in the form of a CD which can be invaluable for caterers training their staff on Nutrition & Food. It covers all aspects of nutrition, regulations as regards food provision, catering for therapeutic diets, multicultural needs as well as recipes and menu planning information.
Nutrition from cradle to grave by Helen Davidson BSc RD Freelance Catering Dietitian. A presentation of the vital role of nutrition from birth to old age was provided. The impact nutrition has on health plus the actual intake of the population with too little fruit and vegetables being eaten being discussed.
The role of the sector skills council for hospitality, leisure, Tourism and Travel by Simon Turl, Chief Executive Officer, Hospitality & Training Foundation (H&F). People first licensed as Sector Skills Council on Wednesday, 19 May. It aims to enhance skills of productivity of employees, to ensure public funds allocated to the sector are spent on what employees need most.
Employing disabled people – are you serious? by Liz MacKenzie and Liz Kinross, Just Services – a co-operative for justice in health and social welfare. The rights of disabled people were discussed and ways of enabling disabled people to find work.
The retention and recruitment debate by Margaret Wells, MHCIMA; Assistant Director Birmingham City Council. There is increased demand for staff in this sector due to increase in numbers of cafes, restaurants, food production and catering units.