of Technology and Management
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
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.
Background and Current Programs
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and zero liability costs, yet much government information is out of date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
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:
HACCP-based food QA programs
HACCP-based employee and custom injury prevention
HACCP-based kitchen design and equipment performance analysis
Satisfying and nutritious menus
Employee participation and team building
Chilled food system
HITM also provides:
Consulting to develop QA departments and total QA programs
Certification of HACCP-based food safety programs and unit
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,
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