Foodservice Consultants Society International

1.

Provide the client with the very best possible service.

2.

Conduct themselves in a professional manner to inspire the confidence, respect and trust of their clients and of the public.

3.

Strive to make clear to the public that the primary considerations in the selection of a consultant should be ability and competence to provide the services required.

4.

Undertake only that work which they are competent to perform by reason of training, education, experience or association with other professionals.

5.

Safeguard confidential information and data whether supplied by a client or prepared by himself.

6.

Withhold any offer to render professional services after definite steps have been taken by a client to engage another consultant. Knowing that another consultant has been engaged for a project, to undertake a commission for said project only after he/she has determined that the other consultant's services have been terminated, and he/she has notified the other consultant in writing of his/her intent to serve the client.

7.

Protect the good name of the Society.

8.

Recognise that at times the members will forego personal gain to uphold their honour and serve the general good of the client and the public.

9.

Be paid solely by his client by fee, salary or royalty. Accept no remuneration, monetary or otherwise, from suppliers or others who deal with the client. Charges are based upon the work involved in the project and are not to be refundable or deductible from equipment, material or supply purchases.

10.

Advise the client of any fees or royalties that will be or have been accepted on any device or product for which a copyright or patent is held that may be used by the client.

11.

Refrain from any significant financial or other interest, or accept any contribution or gift, if these would compromise the members' professional judgement or prevent members from serving the best interest of their clients.

12.

Issue no publicity with regard to the members' work without full clearance from clients.

13.

Refrain from making exaggerated, misleading, deceptive or false statements or claims about their professional qualifications experience or performance in their brochures, correspondence, listings, advertisements or other communications.

14.

Purchase dignified advertisements indicating firm name, address, telephone number, staff, descriptions of fields of practice in which qualified, and availability and cost of basic services.

15.

Neither publicly endorses a product or service of the Food Service Industry, nor permits the use of their names, photographs or the Society's name, initials or seal to imply such endorsement.