Hospitality Institute of Technology and Management
Background and Current Programs

HITM BACKGROUND
The Hospitality Institute of Technology and Management (HITM) was founded by O. Peter Snyder, Ph.D. in 1983 when the Department of Food Science of the University of Minnesota disbanded its Hospitality and Foodservice Management Program, and budget cuts prohibited its continual funding.
At this time, Dr. Snyder and his new company began a short course-style continuing education program for the leaders of the retail food industry based on his food research and management materials gathered from his previous experiences. He also performed research to solve industry problems.
Initially, a broad range of two- and three-day short courses were established in critical performance areas, to include Hazard Analysis and Critical Control Points (HACCP)-based food safety, HACCP-based occupational safety, leadership, service excellence, and Total Quality Management (TQM).
To achieve competitive quality excellence, a company must strive for zero errors from both management and employees in: safety (human illness and injury prevention); customer competitive satisfaction; and productivity (efficiency and cost effectiveness). HITM education now focuses on HACCP-based food quality assurance and TQM through employee training and coaching, employee quality teams, cooperative learning, risk assessment, and statistical process control to strive for zero quality defects. HITM teaches how to have personnel stability and develop competency while minimizing layers of management, leading to zero product and service defects in an organization, and hence, zero liability costs.
The current HITM team consists of five people: Lynn Hodulik, Administrative Assistant; Donna Poland, Research Specialist; Gus Gaustad, Food Safety Consultant; Ella Snyder, Vice President for Administration; and Dr. Snyder, President. HITM has a large network of companies upon which it calls for contract assistance when necessary.

CURRENT PROGRAMS AT HITM
Current programs at HITM include:
  • The organization of a retail food industry team of national companies such as the Marriott Corp., Flagstar Corp., Arby's, Leeann Chin, and Bon Appetit for the purpose of establishing industry food safety hazard control standards. The industry wants to achieve zero foodborne llnesses and zero liability costs, yet much government information is out of date and does not support this goal.
  • Leading an initiative to write and establish a set of national retail food industry food safety guidelines through the Institute of Food Technologists (IFT) Foodservice Division, based on the most current, practical, and correct scientific information, to be used by the retail food industry nationwide.
  • Training and certification of companies in HACCP food safety and TQM programs.
  • Training government inspectors in HACCP and certification of city programs as being effective in helping the food industry achieve total hazard control.
  • Teaching the industry about competitive quality excellence. The first key to a company's success is not cost control. Cost control should be a secondary consideration. Rather, the first key to success is meeting customer expectations more effectively than competitors, and hence, dominating its market segment in zero defect customer performance.
  • Continual update of HITM food safety knowledge based on more than 1,000 professional books and 2,500 technical research reports used for the development of industry standards.

    • HITM's group and custom consulting and training programs are designed for the achievement of mastery in:
  • TQM systems
  • HACCP-based food QA programs
  • HACCP-based employee and custom injury prevention
  • HACCP-based kitchen design and equipment performance analysis
  • Satisfying and nutritious menus
  • Service excellence
  • Employee participation and team building
  • Kitchen management
  • Chilled food system
  • Manager leadership.

    • HITM also provides:
  • Consulting to develop QA departments and total QA programs
  • Certification of HACCP-based food safety programs and unit QA programs
  • Help in implementing the latest knowledge in the science and technology of food, such as sous vide
  • Certification of suppliers who can guarantee the safety of their food, performance of equipment, and quality of services
  • Development of new equipment for improved food handling performance
  • Incorporation of nutrition into the menu for the 21st century
  • Development of new food recipe processes and ingredients for improved customer satisfaction, food safety, customer satisfaction, and productivity.

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