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FCSI EAME CONFERENCEMelia 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 INSPIREWE SHARE
reliable food & hospitality professional solutions
TO GUARANTEE
enduring quality and safety to consumers, success to enterprises
What does food service & hospitality consultancy mean?
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 afood facility or a location for a Company that operates in a globalcontext with investment risks, media spotlights, safetyrequirements, technological developments and continuouschanging trade situations.
TO PLAN: Proiectum Throw
It is a functional project for the purpose, able to meetthe Company's needs with an optimal balance of costand benefit and at the some time able to satisfy andanticipate 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
Smart and Nice Thinking
FCSI Italy - Board and 14 Corporate Members
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 CastanaNational Key Account
Allied Representative
Rational Italia srl
Counseilor
Massimo Artorige GiubilesiFood Tecnologist,
Food Safety & Management Expert
Vittorio Valenti Architect,
Foodservice Planner
Vice [email protected]
Luigi TonellatoBiologist,
Food Safety Expert
Piero Ferrari Food Tecnologist,
Foodservice Tender Expert
[email protected] [email protected]
[email protected]@fcsi-italia.org
Member FCSI
FCSI Italy - 18 Corporate Allied
The FCSI Italian Unit Statute
renewedArt. 3 -
Corporate purpose
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.
Scientific Committee
Riccardo GUIDETTI Full Professor
UNIMI DEFENS Dept. - Foodservice Planning System
Luigi BONIZZIFull Professor
UNIMI DIVET Dept. - Veterinary Science and Public Health
Salvatore CIAPPELLANOFull Professor
UNIMI DEFENS - Dept. Human Nutrition
Luciano PIERGIOVANNI Full Professor
UNIMI DEFENS Dept. - Food Packaging and Conditioning
Gianpietro SACCHIStrategic Design Consultant, Director of Advanced Educational Courses
POLI.design Consortium of Politecnic Milan
Alessandro SENSIDONIFull Professor
UNIUD Di4A Dept. - Food Science and Technologies
Paolo CORVOProfessor 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 Italy - Strategic Representation
BIM Technical Committee
Roberto Assi BIM Representative FCSI EAME
INSTITUTIONAL PARTNERSHIP
MAIN ACTIVITIES 2015
China National Pavilion
China Trade Pavilion
Ireland Pavilion
Malaysia Pavilion
CONSULTANCY SERVICES RELATING TO FOOD SAFETY ON EXPO MILANO 2015
CONSULTANCY SERVICES RELATING TO SAFETY AT THE WORKPLACE ON EXPO MILANO 2015
Tubers and Fruits Cluster
IllyCaffè and Coffee Cluster
Ferrari Spumanti
6 Workshop with University and Government Public Administration
8 Professional Courses on food & occupational safety for DevelopingCountries
.
MAIN ACTIVITIES 2015
WORKSHOP FCSI - FOODSERVICE CONSULTANTS SOCIETY INTERNATIONAL
HOST MILANO 2015
Facilities and F&B managed by FCSI Italian Unit4 Seminars organized by FCSI Italian Unit
In the same key, with the aim of making the wide network of association information available, there were six meetingsorganized with FCSI EAME, which helped trade members gain from the participation of the consultants in the development,design, planning and management of hotel industry, contract catering and restaurant concepts, with the support of businessgrouped into pools of professionals. The cultural and information contribute from FCSI supplied via seminars, includingconsultancy and advice for use regards social media tools, new business opportunities in new markets, large-scale eventorganisation, gaining benefits from partnerships between clients and consultants and finally sustainability and the greeneconomy.
Allied Member FCSI
INCOMINGMassimo Artorige Giubilesi, Food TechnologistChairman FCSI ItaliaCEO Giubilesi & Associati S.r.l. Milano
Gianpietro Sacchi, Interior Consultancy & DesignDirector of Higher Education CoursesPOLI.design Consorzio Politecnico di Milano
HOW TO DESIGN, REALIZE, MANAGE A GELATO SHOP IN SAFE AND SUCCESSFUL WAY
Sala Tiglio, 23 Gennaio 2016
SPACE INTEGRATED DESIGN FOR FOOD & BEVERAGE PLANTS
Workshop and Educational Activities 2016-2017
4 High Training course
TECHNOLOGICAL INNOVATIONS IN HOSPITALITY AND IN THE ART OF COOKING
Conference & Round Table
In collaboration with
PLANNING, FOOD PROCESSING AND SAFETY IN PASTA FRESCA LAB AND PRO KITCHEN
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)
FCSIEvents
2017F 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
FCSIPro-Book
2017F 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)
FCSIPro-Lab
2017 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
Our NEW
Headquarters
Via Serenissima, 5
25135 Brescia - Italy
International Hospitality & Culinary Institutes
Educational & Training Centre for
Food Technology & Kitchen Science
Our NEW
website
www.fcsi-italia.org
Legal & Amministrative Site
Mail: [email protected]
PEC: [email protected]
Tel: +390302357330
Address: Cast Alimenti
Via Serenissima, 5 25135 Brescia (Italy)
General Secretary: Laura Rocchi
Communication & IT: Detelina Stoyanova
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Thank you very much for your attention and cooperation
