Professional development is learning to earn or maintain professional credentials such as academic degrees to formal coursework, attending conferences, and informal learning opportunities situated in practice. It has been described as intensive and collaborative, ideally incorporating an evaluative stage. There are a variety of approaches to professional development, including consultation, coaching, communities of practice, lesson…
Menu & Recipe Development is the lifeblood of your brand. It takes the essence of your restaurant concept from your kitchen and brings it to your guest’s table. Menu items must be innovative and flavorful to drive guest loyalty while also being consistently executable from a profitability standpoint. Menu development can be a tall order to…
GHS (Globally Harmonized System) Training – The Hazard Communication Standard (HCS) is now aligned with the Globally Harmonized System of Classification and Labeling of Chemicals (GHS). This update to the Hazard Communication Standard (HCS) will provide a common and coherent approach to classifying chemicals and communicating hazard information on labels and safety data sheets. This…
HACCP Plan Development – The concept of HACCP (Hazard Analysis Critical Control Point) within the food industry is one that was first developed to help ensure the safety of astronauts in the NASA space program. A properly functioning HACCP program is designed to evaluate and follow the flow of food or food-related products throughout an operation and…