CCCG - Care Catering Consultants Group AB

Completed a special course of study, arranged by the Cornell
University, School of Hotel Administration, in modern concepts of
restaurant management in Stockholm in 1974.

Examination at the Stockholm College for Adults, commercial-distrubitive line, in 1968.

Examination at the Stockholm Hotel- and Restaurant School of the City
of Stockholm, course for executive chefs, as the premier of the
course, in 1966.

Attended various courses in among others: personel management,
marketing for the hotel- and restaurant industry, general law, labor
law, computer science, negotiating, public purchasing (EU-
regulations),"sous-vide" techniques, HACCP-regulations, enviromental laws, customer based business competence.

Examination at the Strasbourg University, summer school, France,
French language, literature and civilization in 1962.

Completed courses for hotel accountants (1960), waiters (1958) and
chefs (1957) at the Stockholm Hotel- and Restaurant School of the
City of Stockholm.

CARE CATERING CONSULTANTS GROUP AB
Carlsgatan 12A

211 20 MALMO SWEDEN

Tel: +46-(0)40-10 84 30
(0)40-10 84 31 (direct)

Fax: +46-(0)40-10 84 32

Email: jorn.forssell@cccg.se

Modern concepts of restaurant             1974
management (Cornell University,
School of Hotel Administration)

Executive chef                                       1966

Master chef                                           1966

Head chef                                              1964

Chef                                                       1957

Managing Director
CARE CATERING CONSULTANTS GROUP AB
Malmo, Sweden.

Senior Project Manager
SAS Service Partner (former SAS Catering)
Hospital Catering & Patients Hotels
Copenhagen, Denmark.

Worked in SAS Service Partner among others with:

* Consultant to:

- Trondheims University Hospital,
Trondheim, Norway.

- Rogaland County Hospital,
Stavanger, Norway.

- County of Malmöhus,
Lund, Sweden.

- County of Dalecarlia,
Falun, Sweden.

- Lund University Hospital,
Lund, Sweden.

- City of Malmo,
Malmo, Sweden.

- City of Helsingborg,
Helsingborg, Sweden.

- Ronneberga Hotel- and Conference Centre,
Lidingo, Sweden.

- Helseplan AS,
Oslo, Norway.

- Burlov Community,
Arlov, Sweden.

- County of Sodermanland,
Eskilstuna, Sweden.

- Glenfield Hospital, Groby Road Hospital and Glenfield Community
Hospital,
Leicester, Great Britain.

- Royal Liverpool University Hospital,
Liverpool, Great Britain.

- Dancare at the General Hospital,
Ginzan, Saudi Arabia.

* Catering Manager at:

- Rogaland County Hospital (900 beds),
Stavanger, Norway.

- Jonkoping County Hospitals (3 hospitals: 900+400+150 beds),
Jonkoping, Sweden.

- Falun County Hospital (900 beds),
Falun, Sweden.

- Saltsjöbaden Hospital (200 beds),
Saltsjöbaden, Sweden.

- Umeå University Hospital (1.300 beds),
Umeå, Sweden.

- Stockholm County Hospital (1.300 beds),
Danderyd, Sweden.

- Sophiahemmet Hospital (200 beds),
Stockholm, Sweden.

* Manager in charge of Hospital catering's product development within SAS Service Partner.

* Have implemented Hospital catering's "Give away policy".

* Have been a member of SAS Service Partners "purchasing coordination groups" for Norway and Sweden.

* Have been a member of the project group for implementing total quality management.

* Participated as taskforce leader at the start up-, transitation- or crise periods at several hospital catering- and patients hotels projects in Saudi Arabia, United Arab Emirates, Kuweit, Jordan, Great Britain, Germany, Denmark, Norway and Sweden.

* Manuals in:

- Material handling.

- Quality assurance.

- Serving technics.

- Operations.

* Have arranged seminars for catering managers and -supervisors in:

- Purchasing technics and material handling.

- Quality assurance.

- Serving technics.

- Management of catering units.

Purchasing Manager
SAS Catering (Saudia Catering)
Flightkitchens in
Jeddah and Riyad, Saudi Arabia.

Production Manager
Abuljadails Bros. Flightkitchen
Jeddah, Saudi Arabia.

Catering Manager
SAS Catering at Dr. Bakhsh Hospital (200 beds),
Jeddah, Saudi Arabia.

Managing Director
Restaurant Marginalen AB (Inc.)
Stockholm, Sweden.

General Manager
at various SARA-restaurants,
Stockholm, Sweden.

Executive Chef
at various SARA-restaurants,
Stockholm, Sweden.

Head Chef
Chef
Catering Supervisor
Cook
Trainee
at various hotels, restaurants and flight kitchens in Sweden, U.S.A., Canada and Switzerland.

Food & beverage course for food & beverage executives, executives at Ecole Hoteliere de Lausanne, Switzerland (1996).

* Implementing budgeting strategies.

* Expense adjustment through budget & forecasts.

* Projecting profits through budgeting.

Speeches at symposium, at the Justus-Liebig University, Giessen, Germany, in "Grundlagen und Konzepte der Ernärung im Akut-Krankenhaus", in the subjects "Cook and Chill" and "Menagen auf Station" (Mealservvice at ward levels) (1996).

Speeches at a seminar in Oslo, Norway, arranged by "Agenda Utredning & Utvikling AS", for municipal administrators and -foodservice executives, in the subject "Possibilities for cost reduction within the cateringfield in medium sized and small municipalities" (1998).

Guestlecturer at AIVO Norway AS users conference, Stavanger, Norway in the subject based on the business idea, to the public sector, "to help you to succeed . . . by helping yourself". How does it work? (1999).

Guestlecturer at AIVO's sales managers conference, Gustavsberg, Sweden in the subject "Towards year 2005, trends within hospital and care catering" (1999).

Guestlecturer at Grandulkdisk AB's seminar in Malmö, Sweden, (2001) for country- and sales managers from Europe in the subjects:

* Selling to public-/political organizations and agencies

* Decision makers in public-/political organizations

* Trends in care- and hospital catering

Leading a seminar at NFED, The Norwegian Dietetic Association´s yearly congress (2004), held in Sarpsborg, Norway, in the subject "How to document different costs at different ways of operating foodservice units".

Guest lecturer at ASOK´s conference for leaders within the public sector (state hospitals, counties and municipalities) in Oslo, Norway, 2004, in the subjects:

           * Elements having an affect on food costs

           * Different production- and distribution systems

           * Characteristics of a well functioning foodservice unit

           * Standard and quality. What does the guest want?

Speaker at a the conference "COOK-CHILL - A TREND - FUTURE" in Gothenburg, Sweden (2005) arranged by the University of Gothenburg, School of Economics, in the subjects:

           * What is "cook-chill"?

           * What are the advantages with "cook-chill"?

           * What equipment is needed in a "cook-chill" operation?

           * When is a "cook-chill" operation financial advantageous?

Speaker at the "Central Foodservice Advisory Board" of the City of Stockholm, Sweden, (2006) in the subjects:

           * Purchasing techniques and hanling of materials

           * Out sourcing of foodservice units, consequences and               problems.

Speaker/moderator at a seminar/hearing, 2009.01.28, for foodservice directors and purchasing directors from the cities/municipalities of the County of Sodermanland, Sweden, held in Katrineholm, Sweden, in the subjects:

           * Public buying of fooditems in theory and practice

           * How to deal with wendors

           * How to obtain a "win-win" situation.

Professional
affiliations

Member of the Swedish Executive Chefs Federation.

Member of "Euro-Toques" (a gastronomical society consisting of wellknown master chefs and restaurateurs from within the EU countries).

Member of "Munskänkarna" (a professional society of wine tasters).

Member of the Swedish Federation of Private Enterprises.

Member of the Malmö Business Society of Malmö Port Area.

Member of FCSI, Foodservice Consultants Society International.

Member of the Southern Swedish Chamber of Commerce.

English.

French.

German.

Swedish.