Restaurants' Community of Practice - Resources
Bureau of Labor Statistics Career Guide To Industries - Food Service and
Quality and Performance
Supplier Listings, Employment Center, Classified Ads, Forums & Chat,
Technology Pavilion, Food Safety, and Industry Resources.
Sullivision.com has been building performance and profits for the Hospitality
and Retail Industries since 1992.
Food Safety Education
The PFSE, formed in 1997, is dedicated to educating the public about safe food
handling to help reduce foodborne illness.
Alliance - website under construction no contact info
Founded in 1993, The Black Culinarian Alliance (BCA) is a
nationwide, non-profit educational and networking organization of hospitality
and foodservice professionals.
& Hospitality Alliance
The MultiCultural Foodservice & Hospitality Alliance (MFHA) is a national
think tank based in Providence, Rhode Island, which promotes the economic
benefits of diversity and inclusion in the foodservice and hospitality industry.
The MFHA organizes national conferences and develops products which provide
solutions and opportunities for the industries most pressing diversity issues.
National Society of Minorities
The National Society of Minorities in Hospitality educates in order to aid in
the recruitment, retention, support, and advancement of minority students in the
hospitality industry, and builds and maintains relationships between hospitality
professionals and minority students in ways that encourage lifelong commitment
to the organization.
Women's Foodservice Forum engages the foodservice industry to develop leadership
talent and ensure career advancement for executive women.
The information source for the beverage alcohol industry.
The American Culinary Federation (ACF), Inc., a professional, not-for-profit
organization for chefs and cooks, was founded in 1929 in New York City by three
chefs’ organizations: the Société Culinaire Philanthropique, the Vatel Club,
and the Chefs Association of America. The principal goal of the founding chefs
remains true to ACF today—to promote the professional image of American chefs
worldwide through education among culinarians at all levels, from apprentices to
the most accomplished certified master chefs.
With nearly 70,000 members, the American Dietetic
Association is the nation's largest organization of food and nutrition
professionals. ADA was founded in Cleveland,
Ohio, in 1917 by a visionary group of women, led by Lenna F. Cooper and ADA's
first president, Lulu C. Graves, dedicated to helping the government conserve
food and improve the public's health and nutrition during World War I.
Council of Hotel &
CHART is a nonprofit professional association of over 400 hospitality
training professionals from multi-unit lodging and foodservice companies.
Dietary Managers Association
DMA is the premier professional association for foodservice managers, directors,
and those aspiring to careers in foodservice management.
International Association of
The IACP is an international association which provides continuing education and
development for its members who are engaged in the areas of culinary education,
communication, or in the preparation of food and drink. IACP's vision is
to be a worldwide forum for the lively development and exchange of information,
knowledge and inspiration within the professional food community.
IFMA strives to shape the future of foodservice by creating an environment for
positive change and actionable solutions benefiting manufacturers and
their foodservice channel partners.
The KRA is an organization dedicated to promoting the restaurant and foodservice
industry in the state of Kentucky.
National Association of
Catering Executives - February 17
The National Association of Catering Executives assists caterers in achieving
career success by raising the level of education
and professionalism of the catering industry.
National Bar and
Founded by Nightclub & Bar magazine, the National Bar & Restaurant
Association's mission is to provide discounts, services and networking
opportunities enabling restaurant, bar and hospitality professionals to increase
revenues and profits through innovative promotions, marketing and management.
National Bed & Breakfast
Through our commitment, experience, and expertise, the Ohio Restaurant
Association is dedicated to Representation, Education, Assistance and Promotion
of the Ohio restaurant industry.
Chef Paul Prudhomme
Chef Paul Prudhomme's home page listing various products available to
institutions and other information.
International Council on Hotel,
Restaurant, and Institutional Education
CHRIE is a non-profit association for schools, colleges, and universities
offering programs in hotel and restaurant management, foodservice management,
and culinary arts.
University of Houston's
Conrad N. Hilton College of Hotel & Restaurant Management
The Conrad N. Hilton College of Hotel and Restaurant Management was established
in 1969 to meet the demand for professional training in the increasingly complex
hospitality industry. To satisfy this demand, the College seeks to prepare
students for effective and profitable management roles in their choice of
careers and to offer a cultural experience, which will aid them in taking their
places as productive members of society.