FCSI EF UPDATE
A fresh look at foodservice learning
Te FCSI Educational Foundation has started work on a new updated version of the textbook to support foodservice consulting education, as Foundation president Kathleen Held outlines
W
ith the successful completion of the first Foodservice Consulting Professional Certificate course, the
FCSI Educational Foundation’s education task force quickly recognized an important gap: the lack of a modern, comprehensive textbook dedicated to foodservice consulting. Te resource currently used in the program is more than 30 years old – outdated in an industry that has seen dramatic changes in design standards, technology, and best practices. In response, the Educational Foundation is spearheading the development of a new
The book will be an essential guide for anyone engaged in shaping the spaces where food is served
textbook designed not only to support students in the Foodservice Consulting Certificate Program at Western Kentucky University (WKU), but also to serve as a trusted professional reference across North America and beyond. Te book is intended to be the definitive guide for aspiring and practicing foodservice design consultants, providing the depth and breadth needed to serve both as a training manual and a long- term industry resource. Te new volume will be especially valuable to students and early-career consultants, by presenting clear, structured guidance on the full lifecycle of foodservice project development. From interpreting a client’s initial brief to planning, budgeting, design, engineering, and final inspection, the textbook will walk readers through the essential steps of creating successful foodservice facilities. At the same time, more experienced consultants will find the book a resource for refreshing knowledge, exploring emerging tools, and benchmarking against current best practices.
EQUIPPED TO MEET MODERN DEMANDS
Te intended audience reaches beyond consultants. Architects, kitchen designers, operators, and end-users will all benefit from the comprehensive approach. Content will include guidance on feasibility studies, space analysis, kitchen and front-of-house layouts, equipment selection, and integration with architecture and MEP engineering.
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Te book will also highlight state-of-the- art design tools, from CAD applications to digital visualization, ensuring readers are equipped to meet modern project demands. What sets this effort apart is the depth
of expertise involved. Te textbook will feature insights and case studies from highly respected North American FCSI Professional member design consultants, complemented by perspectives from operators and architects. Richly illustrated with plans, drawings, photographs, and charts, the text is being designed to serve as both an instructional guide and a practical reference. Ultimately, the Educational Foundation
envisions this book as the cornerstone of foodservice consulting education – an essential guide for anyone engaged in shaping the spaces where food is prepared and served, and a critical tool in strengthening the profession for years to come.
The FCSI Educational Foundation continues accepting applications for scholarships and educational grants. For more information, visit
fcsief.org
FOR MORE GO TO
FCSI.ORG
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