The fifth lecture of the “Seminars by Restaurant Managers” hosted by Faculty of Hospitality and Hotel Management (FHTM) was held via ZOOM on June 30, 2020 at 10:30 a.m. Chef Garry Colpitts, the Culinary Services Manager and Instructor of Culinary Innovation Lab of University of South Florida Sarasota-Manatee (USFSM), was invited to give a talk entitled “Expectation of Safety in the Hospitality Workspace”. This Seminar was hosted by Mr. Daniel Kwok, Lecturer of FHTM and Dr. Brenda Yang nearly 50 students and teachers attended this online seminar. The seminar was sponsored by Macao Foundation.
Chef Garry Colpitts first explained the hygiene and safety issues that need to be paid attention to in the workspace, and then also discussed with the culinary students on “New Hazard and Thread and Responses to the Hospitality Industry under the Current COVID-19 Pandemic” and other related issues, which aroused students' thinking about the new industry norms. At the end, Chef Colpitts warmly invited the students to attend his upcoming culinary online courses.
FHTM puts great effort to enrich students’ learning experiences and to enhance their professional skills through offering or holding all kinds of master lectures and culinary workshops. By participating in this event, students were able to encounter with the great expert, which broadened their knowledge and view on hospitality industry.
Chef Garry Colpitts
Fifth Online Lecture of FHTM’s “Seminars by Restaurant Managers” entitled “Expectation of Safety in the Hospitality Workspace”
