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MORGANS HOTEL GROUP TRAINING

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During this summer, Bruno Goussault, the Chief Scientist of CREA and James Chen, the Director of Educational Development of CREA, have provided Hazard Analysis & Critical Control Points (HACCP) training to the chefs for the properties of Morgans Hotel Group. The corporate training consisted of the basics of HACCP and how sous-vide is regulated by the HACCP principles in conjunction to different localities.