It's a refurbed office building - smart, efficient and welcoming. Chief executive Philippe Rossiter feels it represents the new-look HCIMA. "Our old office in Wandsworth, south London, was dilapidated. Working conditions for the staff weren't good; communication was difficult. Things are much better here," he says.
"Here" is Sutton, Surrey, 20 minutes from central London by fast train. The HCIMA relocated at the start of the year, a few months after Rossiter took command.
"The move proved a catalyst for change. And change was required," the ex-Army caterer says. "We took the opportunity to 'spring-clean' the association."
Without being too critical of the previous regime, Rossiter says the HCIMA - the official professional body of the hospitality industry - hadn't moved with the times. "I'd been a member of the HCIMA for a number of years and I'd witnessed its declining presence in the industry," he says. "Its influence used to be omnipresent but now it wasn't. Other organisations, such as the British Hospitality Association, had assumed a louder voice."
So has Rossiter set out to shake things up? "That sounds dramatic. But when I arrived I could see that changes were required," he says.
Some changes were already happening. The office move was set up and the executive council had been streamlined. To take things further, Rossiter outlined a five-year business plan aimed at making the association "more relevant to members and the industry". One year on, he reviews progress. "We've done quite a lot, in a subtle way" he says.
A new address, revised website and fresh image are just the start.
At the last AGM, the association agreed to widen membership by introducing an affiliate grade for "friends of the HCIMA", who might not have a formal catering or hospitality qualification. These members don't have full voting rights when it comes to council elections but, according to Rossiter, widening the membership scheme will help to break down any elitism in the association.
An educational membership category has also been introduced for colleges. While institutions pay the fee, undergraduates are allowed to register with the HCIMA and are given access to the association's valuable reference library.
Following on from this, Rossiter says he wants to look seriously at supporting students on work placements. Budgetary restraints in colleges mean that course tutors aren't able to visit students so often when they go on work experience, particularly when they travel abroad. By using the international network of HCIMA members, Rossiter hopes to be able to offer greater monitoring of placements.
He's also been looking at the HCIMA's professional qualification - the Advanced Certificate in Hospitality Studies. Rossiter would like to break this down into a more flexible system of "units" representing different levels of attainment. "At the moment our qualification tries to satisfy too much in one go," he says. "We need to look at being more targeted and allow candidates to qualify in bite-size chunks if they want to."
International activity is also on the increase, with the first international conference being held in Cyprus later this month. Links with other, similar associations, particularly in North America, are also being planned.
Back at headquarters, Rossiter wants to reorganise the information department, creating a specialist technical library and setting up an international register of research.
This is another first for the HCIMA. Rossiter is right, the new office has certainly given the association a new vitality. Maybe it's a case of "new lease, new lease of life".
Who is Philippe Rossiter?
- Born: Greenwich, London, in 1947
- Educated: St Joseph's Academy, Blackheath
- First job: Insurance broker, followed by Moss Bros Paris representative.
- 1971: Commissioned Royal Signals, later transferred to Army Catering Corps.
- 1984: Went on study leave with the Army. Graduated University of Surrey with degree in hotel and catering management, followed by catering management MBA from Bournemouth University.
- 1994: Took command of Army School of Catering.
- 1998: Appointed Army's director on the board of Navy, Army and Air Force Institutes.
- 2001: Joined staff of defence attach‚, British Embassy, Paris.
- 2002: Chief executive, HCIMA.
- status: Married to Pauline. Six children. Lives in Fleet, Hampshire. Drives a Jaguar.
- Favourite food: Fish and anything offal, particularly sweetbreads.
What is The HCIMA?
What does it stand for?
Hotel and Catering International Management Association.
What does it do?
Quote (mission statement): "The HCIMA promotes the highest professional standards of management and education in the international hospitality industry."
How does it do that?
By operating an accreditation system for hospitality-related management courses and some vocational study programmes. All industry professionals are eligible for membership. Members are the kept up to speed on the latest developments in management practice. The association also runs a scheme called Hospitality Assured, to raise the standard of service in the industry, and Hospitable Climates - an energy efficiency programme for operators. It keeps a reference library as well.
To sum up? It's the official professional body for managers in the hospitality, leisure, travel and tourism industry.
How many members?
There are 27 UK regional groups and 17 international groups, and a total membership of 17,500.
How long has it been around?
Since 1971. It was formed by the amalgamation of the Hotel and Catering Institute and the Institutional Management Association.
Who's in charge?
There's an executive council, headed by a president - currently Theo Charalambous. The chief executive is Philippe Rossiter.
Where are they based?
Trinity Court, 34 West Street, Sutton, Surrey SM1 1SH. Tel: 020 8661 4900. Website: www.hcima.org.uk.