TITLE

BUILDING CULINARY FOUNDATIONS: Sodexho trainer training adds client participation

AUTHOR(S)
Riell, Howard
PUB. DATE
December 2002
SOURCE
FoodService Director;12/15/2002, Vol. 15 Issue 12, p34
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
Reports on the introduction of client participation in the Culinary Foundations training program of Sodexho as of December 15, 2002. Benefits from the program; Topics covered and basic skills taught in the program; Comments of participants on the program.
ACCESSION #
8978197

 

Related Articles

  • Sodexo Team Up With Derry Clarke.  // Hospitality Ireland;Oct/Nov2009, Issue 62, p94 

    The article reports on the partnership agreement signed between Sodexo and chef Derry Clarke of L'Ecrivain. Under the said contract and as part of Sodexo's 2009-2010 craft development programme, Clarke will be helping with the training and culinary development of Sodexo's 500 chefs. According to...

  • Michelin duo to help train Sodexo chefs.  // Caterer & Hotelkeeper;8/28/2008, Vol. 198 Issue 4542, p6 

    The article reports on the partnership between Michelin-starred restaurateurs Pascal Aussignac and Vincent Labeyrie to help train chefs from Sodexo Inc. in London, England. The training will involve a range of on-the-job training programs at Club Gascon restaurant. In addition, the duo will...

  • Sodexho launches training program.  // Nation's Restaurant News;7/29/96, Vol. 30 Issue 29, p18 

    Report that Sodexho USA has created a training program to improve the skills of its cooks and line servers.

  • Sodexho gathers snack preference data.  // Nation's Restaurant News;01/13/97, Vol. 31 Issue 2, p19 

    Reports on Sodexho USA's Product Preference Survey, a part of the company's `Better For You' program that it developed with one of its food manufacturer.

  • Sodexho opens Mamma Ilardo's in hospital.  // Nation's Restaurant News;2/24/97, Vol. 31 Issue 8, p28 

    Reports on the opening of Sodexho USA's first outlet of Mamma Ilardo's pizza concept in the University of Maryland Medical System.

  • Sodexho announced culinary gold winners.  // Nation's Restaurant News;1/30/95, Vol. 29 Issue 5, p37 

    Reports on Sodexho USA's holding of a culinary competition among chefs.

  • Contract corner. Landel, Michel // Nation's Restaurant News;1/29/96, Vol. 30 Issue 5, p19 

    Presents Sodexho USA president and chief executive, Michel Landel's insights regarding a 20-city tour of the United States to enable the firm's employees to voice their concerns, questions and recommendations regarding the growth of the company.

  • Participation in hunger relief is its own reward. King, Paul // Nation's Restaurant News;03/31/97, Vol. 31 Issue 13, p18 

    Discusses food management company Sodexho USA's initiatives at raising awareness of hunger in the United States. Participation in hunger-relief program such as the Serv-A-Thon initiative; Optimism by Sodexho vice president of marketing and strategy Steve Brady on program's success.

  • B&I contractors feel the squeeze. Walker, Ben // Caterer & Hotelkeeper;1/23/2003, Vol. 192 Issue 4257, p18 

    Investigates the corporate profits of Sodexho UK & Ireland. Decision to terminate its most unprofitable contracts; Concerns of analysts on the cost-cutting measures of the company; Worldwide results of the company for the first quarter of 2003.

  • Sodexo Names New CFO.  // Food Management Exclusive Insight;1/17/2012, p1 

    The article announces the appointment of Olivier Poirot as senior vice president and chief financial officer (CFO) at Sodexo.

Share

Read the Article

Courtesy of VIRGINIA BEACH PUBLIC LIBRARY AND SYSTEM

Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics