Introductory Foods (What's New in Culinary & Hospitality)

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Acerca del autor: About our authors

Barbara Scheule completed her Doctoral and Master of Science degrees at Kansas State University in Hospitality Management and Institutional Food Service Management; her dietetic internship at the University of Oregon Health Sciences Center; and her Bachelor of Science degree at the University of Nebraska, with dual majors in Human Nutrition and Foodservice Management and Education and Family Resources. Prior to joining the Kent State University faculty, Barbara was a manager for 16 years in a University Dining Services known for “from scratch” food preparation and award-winning special events and menus. She is the faculty advisor for the Student Chapter of Club Managers Association of America and teaches classes on food study, foodservice management, hospitality service quality, professionalism in hospitality management, and research seminar.

Amanda Frye has a multi-decade history as an educator, food service manager, small business owner, and a social and political activist. A registered dietitian and food scientist, she has campaigned for environmental and agriculture awareness in Southern California and has written for various publications. Over the last two decades she has raised four children on a hobby farm, where she resides with her husband in Redlands, California.