Modern Restaurant Management
SEPTEMBER 2, 2020
Modern Restaurant Management (MRM) magazine reached out to Rick Camac, dean of restaurant and hospitality management, at Institute of Culinary Education, for his expert advice. Disinfecting areas of the restaurant far more frequently and definitely between the turnover of any tables / chairs. Set seating times.
Total Food Service
AUGUST 22, 2023
And of course, without going into old topics, food supply was an issue, it still is today, definitely is not as bad as it was during the pandemic. The cost of our food, our supplies, equipment and so forth has definitely went up. But there’s still a few challenges out there. So that’s a concern for us and our school districts.
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Modern Restaurant Management
DECEMBER 21, 2020
Rick Camac Dean, Restaurant & Hospitality Management at ICE (Institute of Culinary Education). For those of us who had done it, it was a matter of how to improve it and make guests feel comfortable at the same time – being open, visible, and communicating with our guests has definitely been an important factor for us.
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.” The Culinary Arts Package includes: High-definition instructional videos. at The French Pastry School. Interactive activities and assessments. Communication platform.
Modern Restaurant Management
DECEMBER 31, 2019
Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education. We will definitely see restaurants change staffing levels and the rise of ghost kitchens, to ensure order fulfillment is efficient and timely. An example of this could include rethinking how the kitchen is trained and staffed.
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