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ServSafe is a food and beverage safety training and certificate program administered by the US National Restaurant Association.The program is accredited by ANSI and a US nonprofit called the Conference for Food Protection. [1]
36-1525480 [1] Legal status: 501(c)(6) trade association [1] Purpose: The National Restaurant Association creates value for the foodservice industry and its membership in the avenues of research, advocacy and education. We conduct research on current trends, advocate policy initiatives, and provide educational and networking opportunities for ...
The Institute of Culinary Education has campuses in both New York City and Los Angeles. [1] In New York City, ICE operates out of a 74,000 square foot facility in Brookfield Place at 225 Liberty, across from the World Trade Center that includes 10 teaching kitchens, a demonstration kitchen, three traditional classrooms and various amenities. [8]
Some have left the restaurant business, others are inching their way back. Do they see a sustainable path for the future?
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By the 1840s many restaurant owners began to combine catering services with their shops. Second-generation caterers grew the industry on the East Coast, becoming more widespread. [ 2 ] Common usage of the word "caterer" came about in the 1880s at which point local directories began to use these term to describe the industry. [ 1 ]
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Alan Rosen (born 1969) is an American restaurant and bakery owner, and an author. He is the third-generation owner of Junior's Restaurants and Bakery , which is known for its cheesecakes . The company, founded with an initial restaurant in Brooklyn , New York, in 1950 by his grandfather, has six restaurants and outposts, a mail order business ...