GRCC Culinary Arts Prof Robert Garlough Publishes New Textbook

Culinary Arts faculty Chef Robert Garlough of GRCC’s Secchia Institute for Culinary Education has published a new text titled “Modern Food Service Purchasing: Business Essentials to Procurement.” From the publisher’s description, the book “… is designed specifically to provide culinary and purchasing professionals with current, in-depth coverage of the essential concepts of purchasing, store-room operations, and financial stewardship.

For the full press release, click here.  To purchase the book or read more about it, click here.