Abstract
On the weekend of June 14-16, 1974, the Culinary Institute of America convened a meeting of some of our nation's foremost food service hospitality leaders on its 70 acre Hyde Park, N. Y., campus. Their purpose, in concert with Institute executives, was to suggest educational actions to channel Institute resources to mold history rather than be molded by it in the coming decade.
With statistics presented by Dr. Chester G. Hall (Ex ecutive Vice-President of NIFI), and with their own professional expertise, the Institute in '86 team worked in a brainstorming session, and then in Task Forces to gauge foreseen changes between now and 1986, when the Institute will be 40 years old.
A booklet containing Dr. Hall's inputs, industry leaders' recommendations and additional data is available from the Culinary Institute of America, Box 53, Hyde Park, N. Y. 12538.—H.O.B.
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