News http://www.tuco.org/news Sat, 02 Aug 2014 04:29:23 +0000 Joomla! - Open Source Content Management en-gb TUCO welcomes new Chair to Southern Region http://www.tuco.org/news/item/new-regional-chair-for http://www.tuco.org/news/item/new-regional-chair-for

TUCO is delighted to announce the appointed of Amanda Shipley as the new Regional Chair for its Southern Region. 

 

Amanda, Catering and Retail Operations Manager at the University of Wolverhampton, is a keen supporter of TUCO and will follow in the footsteps of Matt White, Catering Manager at The University of Reading.

 

"I will be remaining on the TUCO Board as a Director and through my engagement with the region will hopefully still keep the Southern members up to date with all that's happening on the wider stage and at Board level," says Matt White.

 

"My thanks go to you all for the hard work and support you have put into making our region so successful and engaging during my time as chair," he adds.

 

The official handover will take place at the next Southern Regional meeting on November 12.

 

 

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Fri, 01 Aug 2014 10:55:25 +0000
TUCO reveals two exciting job vacancies http://www.tuco.org/news/item/tuco-exclusive-research-revealed http://www.tuco.org/news/item/tuco-exclusive-research-revealed

TUCO has introduced two new job roles to further develop its expanding team.

 

Having introduced five full-time roles within the past year, TUCO's main focus has been on investing in resources and staff to fulfil the ever-growing needs of the organisation.

 

The two job roles include a communications officer and a personal assistant and aim to tackle a number of new communication channels and organise information.

 

If you would like to know more about each of the roles, please download the job specification's below.

 

Communications Officer

Personal Assistant  

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Thu, 31 Jul 2014 13:12:08 +0000
Free school meals for disadvantaged 16–18 year olds http://www.tuco.org/news/item/free-school-meals-for-disadvantaged-16-to-18-year-olds http://www.tuco.org/news/item/free-school-meals-for-disadvantaged-16-to-18-year-olds

Free school meals must be made available for eligible 16 to 18 year old students as of September 2014.

 

In the 2014–2015 academic year, institutions will receive funding at a rate equivalent to £2.41 per student, per meal, to help supply free school meals for students who are eligible.

 

The initial allocations of this bursary will be based on students being matched as previous recipients of free school meals at the age of 15. However, some adjustments will be made on a lagged student basis.

 

Free meals are targeted at disadvantaged students. To be eligible, a student or student’s parents must be in receipt of one of the following benefits:

 

  • Income support
  • Income-based Job Seekers Allowance
  • Income-related Employment and Support Allowance (ESA)
  • Support under part VI of the Immigration and Asylum Act 1999
  • The guarantee element of State Pension Credit
  • Child Tax Credit (provided they are not entitle to Working Tax Credit) and have an annual gross income of no more that £16,190
  • Working Tax Credit run-on (Paid for 4 weeks after stop qualifying for Working Tax Credit)
  • During the initial roll out of the benefit, Universal Credit

 

For more information please take a look at the departmental advice from the Education Funding Agency by clicking here.

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Wed, 30 Jul 2014 14:57:53 +0000
University of Sheffield host Skills conferences http://www.tuco.org/news/item/university-of-sheffield-hosts-skills-conferences http://www.tuco.org/news/item/university-of-sheffield-hosts-skills-conferences

The 17th annual Skills for Chefs and 3rd Skills for Service conferences held at The University of Sheffield on the 9th and 10th July showcased international cuisine and service excellence.

 

The conference made best use of the facilities at The University of Sheffield and Sheffield City College where the business programme
took place in their state of the art facilities.

 

The conference brought together delegates and renowned presenters from across the world including two Michelin Starred chef Jordi Cruz, of ABaC Restaurant in Barcelona and Aiden Byrne of Manchester House.

 

Other chefs included Cem Erol, executive chef instructor at MSA Culinary Academy of Istanbul and Edward Griffiths CVO deputy master of The Royal Household.

 

“The line up this year was the most eclectic in the history of the
conference and the delegates went away inspired and eager to apply the new knowledge in their own businesses,” says David McKown, head of training and quality at the University of Sheffield.

 

The finale of the conference was the Gala Dinner held at Inox Dine, the new restaurant and banqueting suites at The University of Sheffield.

 

A team from Inox Dine, as well as staff and students from Sheffield City College created the gala dinner.

 

For more information, click here for the annual Skills for Chefs Conference. Alternatively, click here for the Skills for Service Conference.

 

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Tue, 29 Jul 2014 08:55:34 +0000
TUCO and SRA introduce new University Catering Rating http://www.tuco.org/news/item/tuco-and-sra-introduce-new-university-catering-rating http://www.tuco.org/news/item/tuco-and-sra-introduce-new-university-catering-rating

The Sustainable Restaurant Association (SRA) and TUCO have worked together to develop the new University Catering Rating, which will help raise dining standards across UK universities.

 

According to research conducted by the Higher Education Authority and the NUS, over 80% of students consistently believe that sustainable development should be actively incorporated and promoted by universities.

 

"Working in partnership with the SRA, TUCO has developed a ratings model that is sector specific to our market - a model which recognises the bespoke challenges faced by those operating in the Higher Education sector while retaining its unique integrity through the way it is scored,” says Julie Barker, TUCO Chair.

The rating follows the format that the SRA has used over the last four years to assess the business-wide operation of its 4,000 restaurant Member sites.

 

The rating is built around the three pillars of sustainability: Sourcing, Environment and Society and membership benefits include a dedicated, expert advice and support service to help them improve year on year.

 

The universities at Brighton and Plymouth played a crucial role in modelling and testing the new rating. Both received an exceptional score of three stars – the highest rating.

 

The University of Brighton’s three star rating reflected a number of notable initiatives, including its Marine Stewardship Council chain of custody certification, which ensures all the seafood it serves is from sustainable sources, it’s commitment to selling Fairtrade products at catering sites across campus the cookery classes and its use of renewable energy.

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Sun, 27 Jul 2014 14:32:04 +0000
TUCO Conference Highlights Video 2014 http://www.tuco.org/news/item/tuco-conference-highlight-2014 http://www.tuco.org/news/item/tuco-conference-highlight-2014

The 2014 TUCO Conference was hosted by, and held at The University of Liverpool earlier this week.

 

The event, which brought together university caterers and industry exhibitors, ran over four days and boasted a huge success for both TUCO and The University of Liverpool.

 

Click here to see the highlights...

 

 

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Fri, 25 Jul 2014 09:54:07 +0000
TUCO regional video released http://www.tuco.org/news/item/video-shines-light-on-tuco-s-regions http://www.tuco.org/news/item/video-shines-light-on-tuco-s-regions

TUCO's regional video showcasing the dedicated work of TUCO's eight regions in the UK is now available for viewing.

 

The video was exclusively shown in today's Annual General Meeting at the TUCO Conference, in Liverpool. 

 

To watch the video, visit the TUCO YouTube page by clicking here. 

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Wed, 23 Jul 2014 13:09:10 +0000
Today's keynote speaker: Sir Drummond Bone http://www.tuco.org/news/item/today-s-keynote-speaker-sir-drummond-bone http://www.tuco.org/news/item/today-s-keynote-speaker-sir-drummond-bone

Professor Sir Drummond Bone is master of Balliol College and Chair of the Arts and Humanities Research Council.

 

Drummond Bone graduated from Glasgow University, and was a Snell Exhibitioner at Balliol from 1968 to 1972. He became professor of English Literature and dean of the Faculty of Arts at the University of Glasgow, principal of Royal Holloway and Bedford New College in the University of London, vice-chancellor of the University of Liverpool, and president of Universities UK.

 

He is an acknowledged expert on the poetry of Byron and is president of the Scottish Byron Society. He was a long-time member of the Steering Group of the Council for College and University English, a fellow of the English Association, and an elected Fellow of the Royal Society of the Arts, as well as being a member of the CBI Science and Innovation Committee and chair of the Northern Way’s Industry and Innovation Group. 

 

In 2008 he was elected a fellow of the Royal Society of Edinburgh. Professor Bone was knighted in the 2008 Birthday Honours for services to Higher Education and the regeneration of the North West.

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Wed, 23 Jul 2014 12:00:22 +0000
Today's keynote speaker: Gordon Robertson http://www.tuco.org/news/item/today-s-keynote-speaker-gordon-robertson http://www.tuco.org/news/item/today-s-keynote-speaker-gordon-robertson

Every organisation has its fair share of energy vampires – they are the ones who are always moaning and unhappy.

 

They infect others and create colonies of energy vampires. They have low morale and higher absence levels.

 

They always give a hundred reasons why things can’t be done and they drain you and your organisation of energy, drive and profit. Gordon Robertson will, in his own inimitable fashion, present on how to slay vampires and motivate people.

 

The presentation will give delegates the opportunity to experience first-hand some of the tools which are used to create a vampire-free environment through challenging negative thought patterns and negative language.    

 

Gordon will focuses on breaking down the barriers that inhibit performance in your greatest asset, your people. Gordon’s goal is to help your businesses identify, understand and improve the overall health and profitability of your organisation, and to deliver the best student experience without resorting to wooden stakes and garlic.

 

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Wed, 23 Jul 2014 08:00:06 +0000
TUCO exclusive research revealed http://www.tuco.org/news/item/tuco-s-exclusive-research-revealed http://www.tuco.org/news/item/tuco-s-exclusive-research-revealed

The exclusive TUCO Student Eating and Drinking Habits research has today been revealed at the TUCO Conference in Liverpool.

 

The research, which TUCO commissioned Qa Research to undertake, studied student's eating and drinking habits at a host of universities across the UK.

 

1,501 students took part in the research which aimed to discover what influences decisions students make in regards to deciding what to eat and where, as well as where to purchase groceries. 

 

The findings identified two student marketing angles: the diet conscious student and the convenience conscious student.

 

For both types of students, cost was identified as a big factor and recognised as most important when deciding where to buy groceries and where to eat and drink.

 

The research showed that nearly half of students look at the fat content of food before purchasing while more than half said they use their campus cafe at least once per month.

 

Figures showed that a quarter of students do a daily shop, with one in five visiting a supermarket each day.

 

17% of students said that the opening times of outlets is poor and 53% would like to see outlets open later.

 

“The objective was to support members not only with their day to day decisions on operational matters but also with longer term strategic decisions," says Elizabeth Crawford, TUCO Board member.

 

"The outcomes of this research underline the challenges of the high price sensitive market in which university caterers are operating as well as the highly varied choices that students are making each day.

 

"One of the most striking aspects of the research is about location and opening times and those colleagues who have responded with mobile food offers on campus have started to address this.

 

"It is important that TUCO sustains it’s research activity as trends are as interesting as snapshots.The next development in our research will be a focus on international students and their eating preferences,” she adds.

 

To download the TUCO research, please click here. 

 

 

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Tue, 22 Jul 2014 08:55:28 +0000