Session 7: Room N-230 | |||
Tuesday AMOutreach to the hospitality and foodservice industry | |||
| Sponsor: | Extension & Outreach Division | ||
| Cosponsor(s): | Foodservice Division | ||
| Moderator(s): | M. Beaumont, Nestle PTC - New Milford B. A. Nummer, Univ. of Georgia | ||
| Time: | 9:00 AM | ||
| 9:00 AM | Introductory Remarks | ||
| 9:05 AM | 7-1 | Operating a kitchen: The chef's need for food science information E. SPARKS | |
| 9:35 AM | 7-2 | Stepping over the line from retail into production: Please, arrive at consensus J. L. BUDD | |
| 10:05 AM | 7-3 | Food safety outreach to the hospitality and foodservice industry A. M. FRASER | |
| 10:35 AM | 7-4 | Applying food science to innovate new processes in retail food operations O. P. SNYDER, JR. | |
| 11:05 AM | 7-5 | Food science support to retail food operations E. E. O'NEILL | |
| 11:35 AM | 7-6 | Extension’s efforts to the hospitality and foodservice industry R. H. LINTON | |