This site uses cookies to improve your experience. By viewing our content, you are accepting the use of cookies. To help us insure we adhere to various privacy regulations, please select your country/region of residence. If you do not select a country we will assume you are from the United States. View our privacy policy and terms of use.

Remove Culinary Education Remove Food Service Remove Staffing
article thumbnail

MRM People & Places: Game On at Walk-On’s and Gingerbread Houses for Humanity

Modern Restaurant Management

FEBRUARY 14, 2020

A team of 18 FIU students aid in recruiting year-round through outreach, interviews, and on-site volunteer management, working closely with Festival event managers on event staffing details. The kitchen in the back can be partially viewed through fluted glass and oxidized copper window shades, creating mystery around the food service.

Food and Beverage 131
Food and Beverage Food and Beverage Chef Hospitality 131
article thumbnail

The 20/20 on 2020: Restaurant Experts Weigh In

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. Minimizing food waste will continue to be a focus in 2020.

Food and Beverage 138
Food and Beverage Food and Beverage Staffing Chef 138
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

 

Stay Connected

Join 5,000+ professionals by signing up for our newsletter

About
About
Editions
Editions
Topics
Powered by Aggregage | Terms and Conditions | Your California Rights and Privacy Policy
© Aggregage 2024