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 INSPIRE WE SHARE WE SUPPORT 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. TO PLAN: Pr o iec t um Thr o w Signum A work articulated in all its details, even more if we talk about a It is a functional project for the purpose, able to meet food facility or a location for a Company that operates in a global the Company's needs with an optimal balance of cost context with investment risks, media spotlights, safety and benefit and at the some time able to satisfy and requirements, technological developments and continuous anticipate consumer needs, creating innovative services. changing trade situations.
Sma r t a nd N ic e Thinking "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
FCSI I ta ly - Boa r d a nd 14 Cor por at e Member s Luigi Tonellato Massimo Artorige Giubilesi Piero Ferrari Vittorio Valenti Maurizio Marrocco Biologist, Food Tecnologist, Food Tecnologist, Architect, Chef Consultant, Food Food Safety & Management Expert Food Safety Expert Foodservice Tender Expert Foodservice Planner Science and Technology President Secretary Treasury Counseilor Vice President presidente@fcsi-italia.org tesoriere@fcsi-italia.org segretario@fcsi-italia.org consigliere@fcsii-talia.org vicepresidente@fcsi-italia.org Vincenzo Castana Roberto Assi National Key Account Allied Representative Allied Representative BIM Representative FCSI EAME Rational Italia srl Italian Representative on the FCSI EAME robertoassi@fcsi-italia.org Member FCSI v.castana@rational-online.com
FCSI I ta ly - 18 Cor por at e Al l ied Member FCSI
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; The FC SI It a l ia n c) To establish and maintain relationships with public and private corporations, consortiums, schools and universities, trade associations, Unit St at ut e government agencies; r enew ed 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; Ar t . 3 3 - e) To encourage the continued inclusion of qualified and diverse professional Cor por at e pur pose 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 Luigi BONIZZI Full Professor UNIMI DIVET Dept. - Veterinary Science and Public Health Salvatore CIAPPELLANO Full Professor UNIMI DEFENS - Dept. Human Nutrition Paolo CORVO Professor of Sociology, Director of Consumer Sociology Laboratory UNISG Gastronomic Sciences Dept Riccardo GUIDETTI Full Professor UNIMI DEFENS Dept. - Foodservice Planning System 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
FCSI I ta ly - St r at egic Repr esentat ion 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. BIM Technical Committee Roberto Assi BIM Representative FCSI EAME
INSTITUTIONAL PARTNERSHIP
MAIN ACTIVITIES 2015 CONSULTANCY SERVICES RELATING TO FOOD SAFETY ON EXPO MILANO 2015 CONSULTANCY SERVICES RELATING TO SAFETY AT THE WORKPLACE ON EXPO MILANO 2015 China Ch na Na Nationa nal Pavi Pavili lion 6 6 Worksh shop with Univ iversit ity an and d Ch China na Tra rade Pav Pavili lion Government Publ Gov Public ic Adm dminist istratio ion Ire rela land Pav Pavili lion 8 8 Pr Profess ssio ional Course ses on n food & & Mala laysia Pav Pavili lion occ ccupatio ional safe afety for Dev Developing Tub ubers s an and Fr Frui uits s Cl Clus uster Countrie Co ies Illy lyCaffè an and Co Coffee Cl Cluster Ferr Fe rrari Sp Spumanti
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 of makin ing the wid ide network rk of of associ ciatio ion in information availa ilable, there were re six ix meetin ings org rganiz ized wit ith FCSI EA EAME, E, whic ich helped tra rade members gain in fr from om the part rtici cipatio ion of of the consult ltants in in the development, design, pla lannin ing and management of of hotel in industry ry, contract ct ca cateri ring and restaura rant concepts, wit ith the support rt of of busin ines ess gro rouped in into pools ls of of pro rofessio ionals ls. The cu 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 org 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.
HOW TO DESIGN, REALIZE, MANAGE A GELATO SHOP IN SAFE AND SUCCESSFUL WAY Sala Tiglio, 23 Gennaio 2016 INCOMING Massimo Artorige Giubilesi, Food Technologist Gianpietro Sacchi, Interior Consultancy & Design Allied Member FCSI Chairman FCSI Italia Director of Higher Education Courses POLI.design Consorzio Politecnico di Milano CEO Giubilesi & Associati S.r.l. Milano
Workshop and Educational Activities 2016-2017 In collaboration with SPACE I NTEGRATED D DESI GN FOR FOOD & BEVERAGE PLANTS 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 PLANNI NG, FOOD PROCESSI NG AND SAFETY I N PASTA TA FRESCA LAB AND PRO KI TCHEN 4 High Training courses
Hospitality & Culinary Institutes Support Program HACCP, Food Safety and consumer protection In collaboration with 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
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) Consultants (M.A. Giubilesi, L. Tonellato, A. Bacci, C. Campion, M. Cocchi, A. Montanari) - Allied (Lainox Ali Group)
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 FCSI reduce waste and costs of services” with industry leaders (Consultants, Allied, Catering Company, University, Public Administration) JULY-SEPTEMBER Ev ent s Qualification course for F&H Designers: Five weekends of methodological and practical training with University and 201 7 Politecnic of Milan OCTOBER F a c t s HOST International Hospitality Exhibition: planning and hospitality support, planning international seminar program
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