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His expertise in business management is related to the management of food service operations and systems. He uses his thirty five years of managing multi-unit food service facilities and his experience teaching Food Organization and Management, a upper division class for food science majors, to blend the practical and theoretical aspects of food service management. His expertise is derived from real life examples of text book theory.

Expert is as comfortable in a kitchen during the designing phase, the building stage or planning the meals. Expert has the unique expertise derived from his experience in food management, food processing, food warehousing, bakery production, food facility design and food service management consulting. He has had the opportunity to take an idea and develop it into an operation and see it succeed and mature for 20 years and then renovation it into a new concept. His expertise in dining facilities extends from concept development and feasibility studies to all operational areas including profit and loss management.

Expert's expertise in facility engineering is directly related to the design, construction and maintenance of food service facilities. His extensive background in the design, construction and operation of food facilities have given him a unique perspective in the engineering of food facilities. Expert routinely reviews architectural and engineering plans for food service facilities to advise the owner about plumbing, mechanical and electrical design criteria and material selections as it relates to the operation and the maintenance of food facilities. His expertise is derived from experiencing the success and failure of the facility design, material selection and installation, and mechanical systems specificated in food facilities.

Expert's expertise in facility evaluation is directly related to the evaluation of food facilities. He uses his knowledge of food service equipment and systems, building codes, sanitation codes, food operations and traffic flow to evaluate existing and new facilities. He is often called upon to evaluate a facilities requirements for a renovation project including the building code deficiencies within the kitchen area, change to the infrastructure, kitchen equipment, finishes and traffic flow required for operationally efficiency. He also performs facility evaluations related to operational efficiency and meeting customer expectations.

Expert's expertise in facility management relates to food facility management. Expert supervised engineers and maintenance crews for a campus dining program feeding 65,000 meals per day and also for a large convention hotel. This experience including the financial responsibility for both maintenance and facilities setup as well as revenue generated from the facilities. His expertise in facility design and construction along with facilities operational experience is useful in developing building and equipment maintenance programs, room rental and set ups systems.

Expert received valuable training in food facility planning as a food service director working with a major university facilities planning group where he would introduce a concept and follow it from program to design and construction. Upon completion of construction he was responsible for operating it profitably and pay for repair and maintenance of these facilities. Expert experienced the pain of replacing and repairing building materials and mechanical systems that were not suitable for the operational conditions or improperly installed in the harsh food service environment. The buildings material successes and failures provided very valuable lessons in how to properly plan a food facility. He uses this experience to provide food facility programming, plan reviews and consultation to owner's of food facilities.

With 40 years of food service experience Expert is comfortable in a kitchen during the design phase, the building phase, planning the menu and serving the customer. Expert's experience spans from cooking over an open fire on cattle drives to feeding three U.S. Presidents, several Prime Ministers and other World Leaders. He has provided design services from concessions stands to College Dining Facilities feeding 15,000 meals per day. Management advisory services from food warehouse inventory control and routes to Branded Concept Development. Food processing systems form cook-chill to a feasibility study for preservation, storage and distribution of an entire country's food supply.

Expert brings real life experience to operational audits knowing the short cuts that food service operators are likely to take. Expert has experience in providing food service operational audits that cover all aspects of a food service operation including but not limited to: Customer satisfaction, mystery shopper, food quality, sanitation and safety, inventory control, cash handling, profit and loss statement analysis, menu systems, purchasing and accounting, management controls, and staffing issues. He understands the food service employees environment and how to relate to them.

Expert's expertise in food facility operations management are derived from 35 years of experience in successful management of food facilities as well as the academic experience from teaching an upper division college class "Food Organization and Management" to college food science majors. He blends the real life experience and the academic information to provide sound advice to his clients.

Expert has forty years of experience in the food service industry and a Masters of Science Degree in Food Science upon which to base his restaurant management advice. When Expert taught Food Organization and Management to Food Science majors he assigned a major project to the students to develop a plan for a food service operation from concept through the first year of operation. Expert used his extensive food management experience as well as theoretical management principles to guide these students through the project just as he does his clients. Food management requires many skills and knowledge including management principles, food production and quality standards and marketing.

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He provided consulting services for a large consolidated school district that was operating a cook and ship hot food service commissary. The project included analysis of the existing operation, developing a program of requirements to enlarge the existing facility for the addition of a commodity storage warehouse, additional cooking and processing capacity including the addition of chilling and cold storage and shipment to the schools.
Two of the biggest improvements included modification of the bakery mixing equipment and dough hoist that increased capacity of the roll equipment form 30,000 rolls per week to 20,000 rolls per hour and the addition of dry and refrigerated warehousing. He conducted a contract management review of a junior college that was experiencing poor food quality and service from their management company. The original intent was to conduct the study and then write an RFP for the food service operations. He discovered that the food program had deteriorated to such a low that no regional or national food service contractor would provide a full time manager for this facility.
He helped the college to review their options and then provided both management and design services to renovate their dining facilities, add convenience store and in-house brands and to develop all of the necessary tools to become self operated and financially successful.He provided food service design services to a large school district located in four different cities with different code requirements to renovate 40 elementary, 8 middle and 4 high schools and to build three new elementary schools.
Many of the elementary schools were located in a city that required that the renovated schools must meet the same code standards as a new school. This requirement presented a significant budget impact and required a lot of very detailed design work to remove exposed conduit and piping and restore existing equipment that was not budgeted for replacement. The architectural firm stated that he provided the best service for this detail project that they had ever received.Provided management consulting to a large inner city school district that operated a central food service warehouse that delivered food and supplies to each school several times each week.
Consulting contract included a review of their inventory, revision of the inventory description and in controls to prevent theft. The project uncovered employee theft and mismanagement resulting in the termination of the warehouse manager and several employees.
He directed the warehouse operation while a replacement was trained for the position.
He also provided design work for the repair of the cooler and freezer, included leveling of ceiling panels, new forklift doors and the installation of pallet rack for the freezer, cooler and dray storage area. Provided kitchen design services for a 50 year old large college food service kitchen located in the basement. Design services included central pot and pan operation and the bulk cooking area with 120 feet of kitchen exhaust hoods. Work included the identification of both kitchen equipment requirements as well as identifying mechanical, electrical, plumbing and architectural changes that should be made.