 |
 |
 |
|
| How is your food service staff addressing the issues surrounding food preparation, meal planning, and serving at your organization? Whether you are accommodating young children at traditional camps, adults at large conference centers, business people in corporations, families attending family camps, students in school systems, or members of churches and community centers, food service is the backbone of your facility. Food service is a critical and evolving issue in today's society. Is your food service staff prepared to deal with today's challenges in your facility's kitchen and dining hall? This is a unique reference book written to help you find solutions to important questions you may have regarding: food allergies good nutrition on a budget alternative meals such as vegetarian or low fat medically driven diets staffing challenges avoiding burnout So many challenges, so little reference material-until now! |
|
|
|
|
|
 |
|
 |
|
Biography
- Viki Kappel Spain has been cooking in the camping industry since 1985. As an active member of the Northern California Section of ACA, Spain coordinates regional and local kitchen-staff training conferences. She also offers consulting and private cook-training programs to individual camps and is a presenter at ACA, Christian Camping International, Salvation Army, and YMCA national, regional, and local conferences on food-service issues related to camps and conference centers. Spain is the author of 101 Camp Recipes and Food Service Manual: Lessons in Group Food Service. She also authored and self-published the popular The Camp Kitchen Guidebook. Spain is listed as a contributing writer of several published articles in the camping industry, including pieces in ACA’s Camping Magazine and Christian Camping International’s Journal. Spain is a former chairperson and member of the ACA Camping Magazine editorial advisory committee, former chairperson for the YMCA North American Camping Conference in Michigan, and recipient of the Paul Somers Award from ACA for establishing the now-annual Cooks Conference event in many sections. Spain is an ACA Associate Visitor. She is also a certified ServSafe instructor through the National Restaurant Association, and offers the state-mandated food service manager’s ServSafe course at any facility. Spain obtained her Bachelor of Arts degree from the University of California, Riverside, in 1983, majoring in English. In October 2007, Spain accepted a full-time English teacher position at Portola (CA) High School. She is also taking graduate classes to finish her credential and Masters.
|
|
|
 |
|
 |
|
|
|
