Modern Restaurant Management

OCTOBER 10, 2024

Key focus areas for education programs can include: Customer service and teamwork : These foundational skills are vital in the QSR industry. They enable employees to organize initiatives efficiently, interpret business metrics, and make informed decisions that impact the bottom line.

Food Service Management 88

Food Service Management Food Service Manager Customer Service Customer Service 88

School Meals That Rock

APRIL 23, 2021

Every decision – like these distribution times – has been made to maximize participant convenience and customer service. If local students needed food, Alachua Food & Nutrition Services was there to provide it. Customer service with QR codes for links to recipes and more

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Nutrition Culinary Education Customer Service Customer Service 52

Modern Restaurant Management

SEPTEMBER 16, 2020

Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education. Restaurants need to show all the ways they have made things safe for their customers, for example contactless interaction especially in regard to menus and payment helps a lot and should be mentioned.

Food and Beverage 234

Food and Beverage Food and Beverage Culinary Education Purchasing 234

Modern Restaurant Management

DECEMBER 21, 2020

This better, smarter use of technology to keep customers informed also helps with ordering and planning. Rick Camac Dean, Restaurant & Hospitality Management at ICE (Institute of Culinary Education). Our success has come from communications, consistency and customer focus.

Staffing 180

Staffing Customer Experience Culinary Education Purchasing 180

Modern Restaurant Management

AUGUST 19, 2020

. “We have committed our lives to educating eager, driven students, and will continue to do so with those enrolled in our online courses.” We look forward to sharing more news and information about these revolutionary programs in the coming weeks.” For information, visit: [link]. at The French Pastry School.

Food and Beverage 206

Food and Beverage Food and Beverage Chef Purchasing 206

Modern Restaurant Management

DECEMBER 31, 2019

Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education. With real-time information and live updates, teams can make quicker strategic business decisions. Additionally, staff will be expected to have cross-training in both order fulfillment and customer service for guests dining-in.

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Food and Beverage Food and Beverage Staffing Chef 138