Consultants in Association

Established relationships with other specialist Consultants enables KHI Technical Services to value add to its scope of service on projects, as required.  This provides a streamlined coordination within the design team, and brings together professionals with a comprehensive range of skills and years of experience into the one team.  Over many years this has proven to be of great benefit to our clients and project design teams. 

Derek Horn - Food and Beverage Concepts Design Consultant

A Professional Member of the Foodservice Consultants Society International (FCSI), Derek became involved with foodservice when he took up the occupation of Design Draftsman at one of the UK's leading catering equipment manufacturers.

 Enjoying the industry, he moved on after 5 years into design development for Holiday Inns, followed by Inter-Continental Hotels and Trust House Forte.  Within these years of development Derek studied Architecture for 4 years and had an 18 month stint in Operations as Executive Deputy Hotel Manager in Oxford, responsible for F&B and Residential.

 Derek owned Berkeley Projects, a leading kitchen project management company for 25 years.  He is reputed worldwide in hotel design and speciality restaurants, having particular flair and success in the creation of "guest experience" features and Chef staging.  Derek has benefitted from long exposure in the Middle East, Asia and Africa, all contributing to his knowledge of world cuisine.

Rinesh Chan - AutoCAD and Revit Design Technician

Rinesh has been working in the food service hospitality industry for over 20 years, commencing in the CAD drafting department, kitchen contracting and moving into kitchen consultancy. 

Rinesh has been involved in key landmark projects in South East Asia, the GCC and Australia.  He has extensive knowledge in the production of AutoCAD documentation and 3D Revit documentation.

FOOD SERVICE CONSULTANTS SOCIETY INTERNATIONAL (FCSI)

Foodservice Consultants Society International (FCSI) seeks to ensure that its Consultant members  (Professional, Senior Associate and Associate) meet the highest levels of professional conduct and ethical standards related to the foodservice consultancy industry.  In order to provide members with meaningful guidance, FCSI has developed the following Code of Conduct for its members to help ensure that they remain independent and objective.

This Code of Conduct is intended to increase the confidence and safety of all those engaging or relying on a member of FCSI.

The Code of Conduct shall be guided by three master principles:

• The Client’s interests

• The Public’s interests

• The Profession’s interests
  

Master Principle I – The Client’s Interests : The interest of the client shall be paramount in all aspects of the specific work and general conduct of the member at all times.

Master Principle II – The Public’s Interests : The interest of the public shall be highly considered and respected in all aspects of the specific work and general conduct of the member at all times.

Master Principle III – The Profession’s Interests: The member shall be responsible to the interests of the foodservice consulting profession by endeavouring to enhance the standing and public image of the profession and the association within his/her community.