-
The executive chef is the senior-most post in any kitchen. In a restaurant, the executive chef, or chef de cuisine as he is called in Europe, is in charge of all kitchen staff and the meal
-
The history of the American hospitality industry dates back to Colonial days, when boarding houses and taverns dotted the landscape. The modern industry became more apparent with the deve
-
According to the World Travel & Tourism Council (WTTC), the tourism and travel market encompasses more than 40 different industries, employs more
-
There are more than 200 Hospitality and hotel management schools across the U.S., offering multiple-level degrees in the industry and even online study. Because those programs range greatly in stru
-
Continuing education in hospitality is now a seemingly common part of the business. Hospitality is far from simple and many restaurateurs return to school on a regular basis to broaden their knowl
