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.

By Brent T. Frei

Rising culinary star Michael Matarazzo, the U.S.A.’s Chef of the Year™ for 2010 by the American Culinary Federation, is merely grateful to still be learning.

Michael Matarazzo, 30, executive chef of Bear Mountain Inn in New York’s Hudson Valley, has already achieved more than many chefs who are half again his age. What distinguishes him among chefs of his generation who have garnered so much glory so soon is his humility. “I didn’t expect this; I didn’t even prepare a speech,” he said after being named the U.S.A.’s Chef of the Year™ for 2010 by the American Culinary Federation (ACF) at the organization’s national convention in Anaheim, Calif., in early August. “It’s mind-blowing to me that I am standing here with the amount of talent that is in this room.”

By Dr. Fred Mayo, CHE, CHT

Although a common vision for your curriculum takes patience, careful listening and explaining to many audiences, it can excite everyone to contribute and revitalize your program.

Several months ago, we reviewed the process of developing curriculum by identifying and involving the key stakeholders in the curriculum, and then we discussed the challenging task of getting faculty members to make changes in individual courses, especially courses that they feel strongly about or are invested in maintaining in their current focus or format. This month, we will review the larger issue of developing a sense of the goals for the curriculum and the overall vision for the new curriculum.