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Mike Turner

 

Staff card photograph

Mr Mike Turner

  • School of Tourism and Hospitality (Plymouth Business School (Faculty))
  • Address: Room 232b, Cookworthy Building, Drake Circus,
    Plymouth, Devon, PL4 8AA
  • Telephone: +441752585692
  • Alternative telephone: +44 (0) 07887515606
  • Email: D.M.Turner@plymouth.ac.uk


Role

Lecturer Hospitality Management: Stage 2 Tutor, Module Leader for HTM210 Food and Drink Management, HTM313 Foodservice Systems, HTM317 Management of Fine Dining 
Module Team member on HTM504

Academic Leader Pilgrims Cafe operations 

 

 

Qualifications & background

BA (Open University) Systems in Organisations

HND Hotel and Catering Administration

Certificate in Education (Technical)

Advanced Food Hygiene Certificate

TDLB 32/33/34/35

Fellow Institute of Hospitality (IoH) 

Technical background in hotel and food service industry commencing 1968 and progressing through to 1975 on a full time basis. Enrolled as mature student on HND in 1975 and continued on a part time basis in the food service industry as consultant and work place trainer.

Began teaching career in 1978 in the FE sector and moved to Manchester Polytechnic (Hollings Faculty)in 1982. Taught on HND, Bsc (Hons), Post Grad and Professional programmes.

Returned to industry in 1989 as Company Training Manager for a hotel company. Developed a company wide training and development structure to enable manpower development support organisational growth. Played a key role as Food and Beverage 'champion' in the opening of 2 4 star hotels and 2 pub restaurants.

September 1991 returned to FE sector as Deputy HoD of Hospitality, Catering and Hairdressing at Brunel College Bristol and in 1996 assumed role of HoD Hospitality Leisure and Tourism.

In 1998 became a free-lance consultant in the field of work based training. The role based on the expertise gained as External Verifier and Examiner with City and Guilds and HCIMA. Examples of work carried out during this time are:

NVQ Project Manager at Oxford Brookes, introduced in house NVQs for administration and site support staff. This role was attached to OCSLD on a fixed term basis.

Associate Inspector with Training Standards Council / Adult Learning Inspectorate. Carried out inspections of work based learning provision in the hospitality sector.

Also updated industry experience as trainer/assessor with Chef and Brewer and Greenall's Pub Company.

In October 1999 took up 0.5 post at Seale-Hayne to provide support in the run up to the Subject Review. This post became permanent and full time in September 2002.

 

Professional membership

Fellow of Institute of Hospitality (IoH)
Chair of External Examiners IoH Qualifications
Chair of Devon and Cornwall Branch IoH

Regional Moderator for HCIMA Advanced Professional Certificate (1991 - 2007)

Co-author of Advanced Professional Certificate Case Study (2 per year) 1991-2007
2007 to date member of IoH Professional Qualifications Team

 

Roles on external bodies

 

Chair IoH External Examiners Committee

Member of the 14-19 Hospitality Diploma Steering Group (People 1st) 

 


Teaching interests

A long standing interest in Food and Beverage Management and Hospitality Operations. The focus of this interest is the 'Systems Approach' to the many activities that make up hospitality operations.

The increasing diversity of the sectors within the industry makes a traditional approach based on technical skills acquisition less valid for management students than used to be the case. The 'Systems Approach' uses systems concepts such as interdependence, cause and effect, boundary and hierarchies to develop analytical, creative and problem solving skills within student practitioners.

Systems thinking enables students to understand the need to maintain a steady state of affairs within an organisation in order to enable that organisation to flourish and at the same time deal with turbulence and uncertainty in the organisation's environment.

The technical content of traditional hospitality roles such as bartender, reception manager, housekeeper, chef and sommelier are not ignored. They are explored and placed in the wider context of issues such as quality assurance, customer satisfaction, operating standards and best practice.

 

Staff serving as external examiners
 External Examiner for Hospitality u/g programmes at Manchester Metropolitan University and University of Central Lancashire. (2005 -2010)
External Examiner for Institute of Hospitality Professional qualifications.
External Moderator City & Guilds L4 Higher Professional Diploma in Hospitality (2000-2010) 


Research interests
Applications of Soft Systems Analysis to Foodservice Operations. Currently investigating the foodservice systems associated with Cruise Operations and Fine Dining restaurants. Recent papers have focused on the role of the sommelier in fine dining restaurants and the creation of memorable dining experiences in a 2 star Michelin restaurant. On going fieldwork at Gidleigh Park and Michael Caines restaurant at Abode Hotel Exeter 


Publications

1991 HCIMA Distance learning pack - Food and Beverage Management. Diploma level programm written for HCIMA

1992 HCIMA DL pack -Food and Beverage Operations. Certificate level learning pack

1993 City and Guilds/HCIMA NVQ Level 4 case studies

1999 City and Guilds CD ROM Assessment package for NVQ Level 2 Catering