Fish friers Review - Mar / Apr 2012 - Issue 2 - National Federation of ...

““
THE fish friers REVIEW
If you were to take a group of fish and chip shop/restaurant owners and ask them
what the most important aspect of their business is, you would receive a variety of
responses ranging from the quality of the raw materials through to the standard of
the customer service delivered. However, how many of them will state that the
training and development of their staff is the pivotal aspect of managing their
business? Tracy Poskitt, owner of Fish & Chips at 149 in Bridlington, East Yorkshire
says: “Many years ago someone told me your competitors can always copy your
product, but they can never copy your people.” If a business buys a new piece of
equipment, introduces a new item onto their menu or has a poor performing
member of staff, training is the answer to each of these scenarios.
For too long now, too many people have failed to see the opportunities available to
people working in a fish and chip shop or restaurant. However, times are changing
and individuals are beginning to see that they can progress in this exciting industry
and that there is a career pathway. Many of the finalists in the Drywite/National
Federation of Fish Friers (NFFF) Young Fish Frier of the Year Competition over the
past years have benefitted from attending training courses and completing
examinations to develop their skills and knowledge. This competition is definitely
contributing to raising standards in the industry.
Seafish, the authority on seafood, has a UK-wide network of approved training
providers including the NFFF who support businesses and employees in the
seafood industry. These training providers are approved to deliver training
programmes, developed by Seafish, in a wide range of important subject areas. The
benefits of Seafish training courses include cost-effective training programmes,
which are flexible and lead to nationally and third party recognised qualifications.
Seafish and the NFFF offer distance learning programmes in Fish Frying Skills, and
10
What is the
key to your
business
success?
With high street competition constantly emerging from new food service sectors,
one way to keep ahead of the pack is by ensuring your staff are trained and
educated to the highest level. Richard Wardell of Seafish explains how
Many years ago someone
told me your competitors
can always copy your
product, but they can
never copy your people
Staff at Fish and Chips @ 149
with their hard earned certificates
also Customer Service Skills. Based around self-study workbooks and an on-site
shop assessment, these are flexible programmes for fish friers, takeaway counter
staff and restaurant waiters and waitresses. Ben Thorpe works at Pisces in
Fleetwood, Lancashire and says: “I am very proud to have achieved my certificates
in customer service and fish frying. I am happy to get something back from the hard
work and dedication I have put in.”
Ben Thorpe from
Pisces receives his
certificates from local
MP Eric Ollerenshaw
The NFFF also offer one day and three day training courses at their training school in
Leeds, West Yorkshire. The one day course focuses on the practical aspects of
preparing and cooking fish and chips whilst the three day course is a mixture of theory
based modules and practical sessions.
What other qualifications are available to personnel working in a
fish and chip business?
Well, in 2011 a Level 3 Improve Vocational Qualification (IVQ) in Fish Frying
Operations was developed by Seafish and seafood industry employers to support
off the job training and development. It is a nationally recognised qualification and
is awarded by the Food and Drink Qualifications Ltd. The IVQ is ideal for business
managers and supervisors and covers the key areas of fish frying, food safety,
health and safety, staffing, brand management and marketing. Made up of three
individual units, the qualification can be achieved flexibly through a mix of taught
courses and distance learning.
This new Level 3 Award has also been developed to recognise the content of
training programmes such as the NFFF’s three day training course and the Fish
Frying Skills distance learning programme. But the new qualification goes further
than that, as it explores how you operate your business and how you would apply