by Bradley J. Ware, Ph.D., and C. Lévesque Ware, Ph.D.

In any business, reducing employee turnover can result in greater productivity and increased profitability.

Foodservice operations are different in size, structure and sophistication, yet there are basic guidelines that can be applied in varying degrees to any operation to encourage employee retention. Employees who feel respected, appreciated and fairly treated and who are comfortable in their work environment do not usually leave. Opportunities for personal growth and possible career advancement are also important enticements for employees.

By Brian Campbell, CEC, CCE

Because everyone grew up eating sandwiches, students will inevitably view sandwich-making as a life skill they have already mastered. This is where the teaching challenge lies.

When teaching one of the major objectives (the technique of roasting) in a recent class, I had an opportunity to show how to utilize a leftover roast from the previous day, in this case pork loin, to produce a profitable menu item.

Courtesy of The Perishables Group

With the recent fluctuation in seafood sales and the oil spill in the Gulf, how the industry will fare this year is difficult to predict. But one thing’s for sure: Eating healthier is driving increased interest in seafood.

The seafood industry suffered during the onset of the recession in 2008, but it came back in a big way in 2009.

While other fresh ingredients benefited from the boost in sales spurred by people cooking at home more often in 2008, the seafood business took a hit. The only notable bright spots occurred in catfish and lobster, which people stocked up on after the lobster industry experienced an oversupply.

Winners of a recipe contest developed by CAFÉ and the Wisconsin Milk Marketing Board will enhance chef-instructors' cheese knowledge in August to better prepare tomorrow’s chefs to meet diner demand for healthier, flavorful fare.

Following a call-out “To Honor the Healthy Menu” in a joint recipe contest created by CAFÉ and Madison-based Wisconsin Milk Marketing Board (WMMB), winners will participate in an all-expenses-paid “cheese immersion” August 15-18, 2010.

By Samuel Glass, M.Ed., CEC, CCE, AAC

One of the more unique benefits of using case studies in teaching is the “investment of mental energy,” which ultimately results in enhancing critical-thinking skills.

As an educator, I have found that too often there is a perceived difference between the theory being taught in the classroom and the reality of industry. One way to address that gap is the use of case studies. In using case studies, the lessons learned from reality can be used as part of a theoretical approach to learning that focuses not only on the concept of learning from mistakes, but the application of best practices, as well.

Dr. Peter Szende, from Boston University, is the author of Case Scenarios in Hospitality Supervision (Delmar Cengage Learning, 2010). At the recent CAFÉ Leadership Conference, Szende facilitated a breakout session titled “Using Case Studies to Bridge the Gap between Classroom and Industry” in support of his recently published book. The book is based on the journaling of his experiences and personal challenges during his hospitality career prior to academia.