Today, 30-year-old Nathalie Pierre is a front office manager at Karibe Hotel in Haiti, a dream she realised thanks to the Caribbean Development Bank's (CDB) Caribbean Technological Consultancy Services (CTCS) Network training programme. In a glowing testimony, she thanked both organisations for the part they played, having been selected by the Haiti Tourism Association (Association Touristique d'Haïti) in 2012 to participate in a training programme on Front Office Operation which was held in Barbados. Pierre describes the experience thus: "The instructors were the best I've had the pleasure of working with, very knowledgeable, patient and helpful, it was awesome! Everything was perfect." "After completing the programme, I walked away with a positive attitude. It was nice meeting other professionals and I learned several new things along the way. I enjoyed all of the sessions and feel that I have learned some valuable skills to use in my position. I am glad to have been part of this valuable programme. Because of what I have learnt and because I have applied them, I feel more comfortable and more confident and I think that the training has contributed greatly to my success today." And, from December 2 - 4, 2014, 25 Micro, Small and Medium-sized Enterprises (MSME) involved in the food service industry, will be given the same opportunity that Pierre got, to participate in the CDB/CTCS Network's "ServSafe Food Safety Training and Certification Workshop" in Antigua and Barbuda at the City View Hotel. ServSafe is a United States of America (USA)-based certification developed by the National Restaurant Association Educational Foundation. The certification is based on the latest US Food and Drug Administration (USFDA) Food Code, and is accredited by the American National Standards Institute (ANSI)-Conference for Food Protection. For three days, participants will be exposed to: basic food safety, personal hygiene, cross contamination and allergies, time and temperature control, cleaning and sanitation, safe food preparation, receiving and food storage, methods of thawing, cooking, cooling and reheating food and, Hazard Analysis and Critical Control Points (HACCP). With more than 800,000 visitors to the island each year, hotels and restaurants contribute nearly 60 per cent of Antigua and Barbuda's Gross Domestic Product (GDP). The health and safety of visitors and image of the country as a safe destination are therefore, of paramount importance to its Tourism sector. The CTCS Network will work in collaboration with the Ministry of Tourism, that will provide on-the-ground support and logistics for mobilising the participants and coordinating the workshop activities, and the Ministry of Health to assist the participants to get up to code in their food service establishments. At the end of the workshop, the ServSafe Food Protection Manager Examination will be administered to participants, and test scripts will be submitted to the National Restaurant Association Educational Foundation in the USA for grading. Successful participants will receive the Food Protection Manager Certificate, which is valid for a period of 5 years. Upon completion of the workshop as well, participants will develop action plans with the aid of the Certified ServSafe Instructor, to upgrade the food safety practices at their establishments, which will be implemented with the assistance of the Ministry of Health. This technical assistance intervention is consistent with CDB's strategic objective of promoting broad-based economic growth and, its corporate priority of supporting private sector development.