Resources
CONSULTANT RESOURCES
Below are resources that may be of interest to FCSI Consultant and Corporate members. If you have questions about any of the information provided or would like to add a resource to this page, please contact [email protected].
PROFESSIONAL LIABILITY INSURANCE
Brenda Teems
Complete Equity Markets, Inc.
Phone - 847-777-7454
FAX - 847-777-7464
FCSI THE AMERICAS WHITE PAPERS
REVIT STANDARDS
FCSI Global REVIT standards 2022 v1.0
REVIT Standards (.pdf file)
SPEC SHEET GUIDELINES
Recommended Guidelines for Foodservice Equipment Catalog Specification Sheets
Developed in 1992 and Revised in 2015 by FCSI and NAFEM
Spec Sheet Guidelines (.docx file)
Spec Sheet Guidelines (.pdf file)
Recommended Guidelines for Foodservice Equipment Catalog Specification Sheets
FCSI THE AMERICAS GLOSSARY OF TERMS
View the full glossary of terms here
Body of Knowledge Books [2015]
These books are strongly suggested resources for the Professional Membership Process when a Senior Associate is preparing for the exams to become a Professional Member of FCSI.
Understanding Hospitality Law, Fifth Edition
by Jack P. Jefferies & Banks Brown
Management of Food and Beverage Operations, Fifth Edition
by Jack D. Ninemeier
Design and Equipment for Restaurant and Foodservice, Fourth Edition
by Chris Thomas, Edwin Norman, FCSI & Costas Katsigris
Recommended Resources
The following resources are recommended by foodservice professionals and are intended to inform and educate consultants on a variety of industry topics.
Specs
by Lewis Reed
Introduction to Foodservice
by June Payne Palacio & Monica Theis
Understanding Foodservice Cost Control
Edward E. Sanders, Timothy Hill & Donna J. Faria
Foodservice Management
by June Payne & Monica Theis
Manual of Equipment and Design for the Food Service Industry
by Carl R. Scriven & James W. Stevens
Professional Kitchens, Planning, Design & Equipment
FCSI CFSP Study Guide – NAFEM
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