The American Hotel & Lodging Educational Institute (EI) announces the publication of Managing Beverage Operations, Second Edition, by Ronald F. Cichy, Ph.D., CHA Emeritus, CFBE, CHE, and Lendal Kotschevar, Ph.D. This textbook (formerly titled Managing Beverage Service) focuses on the successful elements of a beverage operation, based on research to identify those that are thriving.
GMC Breaking News
Mike Artlip, CEC, CCE, director of The School of Culinary Arts at Kendall College, was recently chosen by the state office team and board of directors of the Illinois Association of Family, Career and Community Leaders of America (FCCLA) to receive an honorary membership.
The award is given to individuals who assist Illinois FCCLA in being an outstanding youth organization, according to Marta Lockwood, executive director. Artlip will be honored April 10 during Illinois FCCLA’s Awards Session at the Prairie Capital Convention Center in Springfield.
Mary Petersen, founder and executive director of the Center for the Advancement of Foodservice Education (CAFÉ), has been named Chef Educator of the Year in the 2009-2010 Cordon d’Or - Gold Ribbon Annual International “Cookbooks & Culinary Arts” Culinary Academy Awards.
Noreen Kinney, founder and president of the St. Petersburg, Fla.-based Cordon d’Or - Gold Ribbon Culinary Academy Awards—The Accolade of the 21st Century, will honor Petersen and recipients of other award categories at a reception on April 30 at the Don CeSar Resort in St. Pete Beach.
“The Academy was impressed with Mary’s long history of contributions to the culinary-educational field, and felt she definitely deserved recognition on both the national and international culinary stage,” Kinney says. “We are very pleased to present her with a Cordon d’Or - Gold Ribbon Culinary Academy Award.”
Delmar, part of Cengage Learning and a leading provider of learning solutions for ongoing career development and education, announces the March 2010 release of Modern Food Service Purchasing: Business Essentials to Procurement, a resource guide by award-winning author Robert Garlough of The Secchia Institute for Culinary Education at Grand Rapids Community College in Michigan.
Modern Food Service Purchasing (ISBN 10: 1418039640; ISBN-13: 978-1-4180-3964-6, $75.00) is designed specifically to provide culinary and purchasing professionals with current, in-depth coverage of the essential concepts of purchasing, store-room operations and financial stewardship. This resource provides practical information from experienced professionals on how to set up and manage a foodservice-storeroom operation and examines the fundamental considerations that must be taken into account when purchasing food, such as cost-control measures and mastering the storeroom; measuring and packaging for preservation, sale and distribution; and security issues with vendors, employees and customers.
For those who have an interest in the art of cocktails or an appreciation for fine wine and beer, Sullivan University’s National Center for Hospitality Studies (NCHS) now offers an associate-of-science degree in beverage management. Courses for the beverage-management degree are administered online, making the program accessible for students all over the country, and the entire curriculum can be completed in as little as 18 months. The program is directed by Albert Schmid, M.A., CCP, CHE, CFBE, MCFE, CCE, CEC, COI, author of The Hospitality Manager’s Guide to Wines, Beers and Spirits (Prentice Hall) and The Kentucky Bourbon Cookbook (University of Kentucky Press)
Fifteen of 26 chefs have qualified to compete in the second of two culinary competitions to determine who will be selected to represent the United States on ACF Culinary Team USA at the Culinary World Cup in Luxembourg this November and the 2012 International Culinary Art Exhibition (IKA), commonly referred to as the “culinary Olympics,” in Erfurt, Germany.
Starting in Fall 2010, sophomore Baking & Pastry Arts majors at Johnson & Wales University will have the opportunity to fulfill their internship requirement in an intensive baking and pastry-arts program offered by France’s leading pastry-arts school, L’Ecole Nationale Supérieure de la Pâtisserie (ENSP).
Alaska Seafood Marketing Institute (ASMI) has released a new resource to help navigate the waters of sustainability titled "Alaska Seafood Sustainability In Plain English."
With the seafood sustainability trend sweeping the world, it’s important for foodservice operators to provide consumers with transparent information about the seafood they source.
As consumers have been inundated with eco-labels and color-coded ‘eat-this-not-that’ seafood sustainability messages, ‘Sustainability In Plain English’ offers a holistic perspective looking at what really constitutes sustainable seafood in Alaska.
Brian Schreiber is almost famous. That’s because the Chicago-based Kendall College School of Culinary Arts student won the 8th-Annual S.Pellegrino® Almost Famous Chef® North Central Regional Competition on January 22 at The International Culinary School at The Illinois Institute of Art-Chicago.
Following the success of Sullivan University’s culinary team that traveled to Beijing to cook at the 2008 Olympic Games, the school’s National Center for Hospitality Studies (NCHS) based in Louisville, Ky., is proud to announce that it will send another group of students, alumni and faculty to cook for the athletes at the 2010 Winter Olympics in Vancouver. The group, consisting of one chef instructor, three students and three alumni, will be part of the team providing food service at the two USA Houses, the hospitality centers for the U.S. Olympic Committee, sponsors, athletes and guests.