Modern Restaurant Management

DECEMBER 16, 2021

Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education. New versions of virtual venues like food halls (several vendors or offerings from one group, all on one ticket). In addition, there is an increasing emphasis on sustainability with our restaurant customers.

Food and Beverage 450

Food and Beverage Food and Beverage Staffing Inventory 450

Modern Restaurant Management

AUGUST 19, 2020

This partnership comes at a time when the demand for safe, fresh meal solutions has been heightened by food safety concerns brought on by the coronavirus pandemic. “We have committed our lives to educating eager, driven students, and will continue to do so with those enrolled in our online courses.”

Food and Beverage 515

Food and Beverage Food and Beverage Chef Purchasing 515

Modern Restaurant Management

DECEMBER 28, 2020

Rick Camac, Dean, Restaurant & Hospitality Management at ICE (Institute of Culinary Education). Food safety and transparency: Health is top of mind. In 2021, safety and quality standards will give customers peace of mind. For now, it's just a matter of figuring out how we're going to survive.

Food and Beverage 497

Food and Beverage Food and Beverage Chef Culinary Education 497

Total Food Service

OCTOBER 1, 2023

The new Cal Poly dining facility enables students, faculty and industry to come together to create safe, healthy and sustainable food for the future – while solving today’s more complex food issues. The goal is to help initiate an agenda for agriculture and food innovation.

Commercial Kitchen 56

Commercial Kitchen Food and Beverage Food and Beverage Kitchen Design 56

Total Food Service

OCTOBER 2, 2023

As you look back at your culinary education, are we teaching the next generation correctly? I’ve seen culinary programs evolve, and I see the way that we’ve changed. Then we send out our food with a third party, who has no certification training or no opportunity to understand what food safety is.

Chef 89

Chef Food Service Food Service Military Base 89

Modern Restaurant Management

DECEMBER 31, 2019

They touched on topics such as delivery, ghost (dark) kitchens, automation, plant-based menu items, food waste, sustainability, staffing and retention and more. Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education. Food safety will focus on the supply chain.

Food and Beverage 345

Food and Beverage Food and Beverage Staffing Chef 345