Robusta is a relative newcomer to the coffee scene with significant production beginning around the turn of the century. The arabica species accounts for roughly 70 percent of the world s coffee output. While it has better flavor characteristics than robusta, it is also more finicky. The April NewsLink announces the winners from four of the regional culinary competitions. G uest Forum Dr. Bill Ryan, Assistant Professor and Associate Director, School of Hotel and Restaurant Administration, Oklahoma State University, outlines The Five Things You Need To Get Promoted, a planning tool for understanding the characteristics of people and organizations that impact career mobility and professional growth in collegiate dining services and other fields.
Courses focus on business skills needed in today's marketplace.
A Guide for Those Who Serve Others by C. Leslie Charles. Join your colleagues for a week of outstanding educational and networking programs. The Journal features research articles for managers and scholars in the field of college and university food services. Volume 22 is now online. Volunteer to contact a prospective member.