Is a founding member and managing partner of FMT, and he is ready to help you with any of your food service needs.
Mike has been in the food service industry for over 30 years. Beginning in retail establishments, he has been an operations manager, training manager, corporate Franchise Area Manager, and corporate Internal Auditor for Food Service Operations. After leaving the retail sector, Mike joined the State of Florida as a regulatory inspector with the Division of Hotels and Restaurants. He was promoted to senior inspector, and finally to Supervisor of Inspectors, a post he held for over 5 years.
Mike is familiar with the licensing and regulatory requirements of the State of Florida, and can assist with the permitting and licensing of businesses.
- a member of FAFP, the Florida Association for Food Protection
- A registered trainer with NEHA, the National Environmental Health Association
- A registered trainer and proctor for both NRFSP and ServSafe in the administration of their respective food safety programs.
Mike is also the author of “Hi I’m your Food Inspector”, the only book that clearly explains food safety through the eyes of an inspector.
Roy started to cook professionally in England at the tender age of eight. At twelve years of age, he was cooking two to three hundred bar meals each weekend in his parents Pub. After leaving school he immediately enrolled at College to train as a Chef and waiter. Graduating, he joined “Trust Houses Hotels Ltd”,the largest hotel chain in Europe at that time. By the age of nineteen he was already a Head Chef.
After fourteen more years and several Hotels later, Roy resumed his education by attending university. He graduated with a Certificate in Education, which qualified him to lecture in colleges. Initially at Stratford upon Avon (one of the top three rated colleges for Hospitality in the UK), he was lecturing along side colleagues such as the former Sous chef from the Savoy, Larder chef from the Ritz, and the Pattiseur from the Gleneagles Hotel. He later Joined Tresham Institute as a lecturer in Food Preparation and Hospitality, and remained for the next seventeen years.
During this time he wrote various articles for The Hospitality Review magazine and also published his book Food Purchasing and Preparation. Roy assisted with the “twinning” of the Tresham culinary department with the French Hotel School, “Lycee Hotelier Poitiérs”. This included student exchanges, student shadowing, and presentations of modern English cuisine to French Hotel school VIP’s. Roy was a Salon Culinaire Judge and a Joint Chairman of Northant’s Salon Culinaire. Roy supported and helped students produce medal winning exhibition pieces for Hotlellympia etc. He also coached students for Nestle Torque d’ore Competition. Roy qualified in Training and Development, which permitted him to join the prestigious Institute of Professional Development.
During his forty years in the Hospitality training and education field, he has been involved as:
- an assessor of colleges for the UK lead awarding body
- the IT champion working to develop “E-learning” in conjunction with Ultra Lab, a sub division of Cambridge University
- A “knowledge master” for Award learning services
- writing exam questions for National Vocational Qualifications
- participant in a variety of consultancy work
Relocating from the UK to Florida, Roy joined Hotel & Restaurant Training Services in Orlando as Executive Director. Roy is now a founding managing partner of Food Manager Testing LLC, and is at present developing courses. He is qualified as a Certified Food Safety Manager administrator, and as an exam proctor for Prometrics Certified Alcohol exams etc. Roy is the author of “Food Purchasing and Preparation”, a how-to book for the industry.
He is a board member of the American Culinary Federation (Central Florida Chapter). He is also the member responsible for Food Safety, as the Liaison for the Central Florida Hotel & Lodging Association “Bacchus Bash” Event. Please also see www.rbriggs.info