We are pleased to add John A. Drysdale to the FELC Advisory Board. John, a long time top notch hospitality educator, is Professor Emeritus at Johnson County Community College, where he taught in the Hospitality Management Department. He has worked with the National Restaurant Association Solutions serving as an author and an advisor to the Manage First series and as an advisor to Pro Start. Additionally, he wrote the online menu course for the American Culinary Federation. He has served as a consultant on many projects including kitchen design and layout, food service operations and college curriculum development.
Professor Drysdale received a Bachelor of Arts Degree in Hotel and Restaurant Administration from Michigan State University and a Master of Science Degree in Administration from Central Michigan University. He is the author of Profitable Menu Planning, which is in its fourth edition, published by Prentice Hall and Foodservice Equipment; Operation, Sanitation and Maintenance, published by Hospitality Publications LLC.
John will be contributing to the content we will be adding to Members Area after January 1, 2009 and making presentations at the Summit. Welcome aboard, John. We look forward to the benefits you will bring our learning community for years to come!
Professor Drysdale received a Bachelor of Arts Degree in Hotel and Restaurant Administration from Michigan State University and a Master of Science Degree in Administration from Central Michigan University. He is the author of Profitable Menu Planning, which is in its fourth edition, published by Prentice Hall and Foodservice Equipment; Operation, Sanitation and Maintenance, published by Hospitality Publications LLC.
John will be contributing to the content we will be adding to Members Area after January 1, 2009 and making presentations at the Summit. Welcome aboard, John. We look forward to the benefits you will bring our learning community for years to come!
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