Regular Training and Knowledge transfer among the hotel and the restaurant staffs are the two foundations for ensuring Food quality and Safety standards worldwide. This was the bottom line of a session on Food Quality, Safety and Healthy Nutrition organised by the Group of Technopark Companies (GTECH) in association with Technopark. The session brought together Food Quality and Safety Experts, Select CEO’s, Human Resource Professionals and the Restaurant owners in Technopark on a common platform and deliberated the importance of adopting highest Food Quality and Safety standards in Technopark and also to set up benchmarks for Healthy Nutrition within Technopark. The speaker dwelt on the need for creating an enabling environment to deal with issue of Food Safety and Quality and suggested the need for coming together of key stakeholders in addressing this crucial issue.
Dwelling on the need to provide a balanced and healthy diet, Mr. Anil Thricovil, CEO of Technopark based Alamy Images suggested that adding more Fruits and salads and cutting down the intake of high fat food would help the IT professionals in preventing the onset of life style diseases and requested the Food vendors in Technopark to publish calories of each kind of food which is sold at their respective outlets. Mr. Sunil Somarajan, Training Manager, KTDC suggested the need for Restaurants to adopt scientific practises in Food Safety and to ensure the highest quality to the customers. Ms. Katty Verrill, Manager Quality Assurance, Hotel Muthoot Plaza spoke on the need for restaurants to train their staff on the Food quality, Safety and hygiene aspects. She further added that adopting good hygiene practices would lead to higher productivity, higher customer satisfaction, reduced risk of food poisoning and higher profits. Ms. D Grace Gideon, Principal, Institute of Hotel Management and Catering Technology, Kovalam said that Food Safety and quality standards can only be attained if the entire supply chain from the basic washing of materials for cooking to the final stage of preparation and consumption is scientifically managed.
Mr. Satish Babu , Hon . Secreatry of GTECH moderated the discussion and Mr. S Rama Rao president delivered the inaugural address.
In a Press Release GTECH said that based on the discussion with the Food quality experts, GTECH would establish a Food quality committee in consultation with the Technopark authorities comprising of all the stakeholders to implement some of the suggestions that came out of the session.
Dwelling on the need to provide a balanced and healthy diet, Mr. Anil Thricovil, CEO of Technopark based Alamy Images suggested that adding more Fruits and salads and cutting down the intake of high fat food would help the IT professionals in preventing the onset of life style diseases and requested the Food vendors in Technopark to publish calories of each kind of food which is sold at their respective outlets. Mr. Sunil Somarajan, Training Manager, KTDC suggested the need for Restaurants to adopt scientific practises in Food Safety and to ensure the highest quality to the customers. Ms. Katty Verrill, Manager Quality Assurance, Hotel Muthoot Plaza spoke on the need for restaurants to train their staff on the Food quality, Safety and hygiene aspects. She further added that adopting good hygiene practices would lead to higher productivity, higher customer satisfaction, reduced risk of food poisoning and higher profits. Ms. D Grace Gideon, Principal, Institute of Hotel Management and Catering Technology, Kovalam said that Food Safety and quality standards can only be attained if the entire supply chain from the basic washing of materials for cooking to the final stage of preparation and consumption is scientifically managed.
Mr. Satish Babu , Hon . Secreatry of GTECH moderated the discussion and Mr. S Rama Rao president delivered the inaugural address.
In a Press Release GTECH said that based on the discussion with the Food quality experts, GTECH would establish a Food quality committee in consultation with the Technopark authorities comprising of all the stakeholders to implement some of the suggestions that came out of the session.
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