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

Modern Restaurant Management

AUGUST 19, 2020

Leveraging US Foods’ knowledge and support in building and creating strong brands and digital marketing. Creating and optimizing the menu based on US Foods’ exclusive food-costing tools, industry analysis and recipes designed by in-house chefs that focus on both profitability and diner trends.

Food and Beverage 515

Food and Beverage Food and Beverage Chef Purchasing 515

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. I’ve seen culinary programs evolve, and I see the way that we’ve changed. Now, we have to change and teach things differently and modernize some things.

Chef 89

Chef Food Service Food Service Military Base 89