Coordinates work in the design and implementation of complete meal and product quality-training programs for any of the assigned food service areas at Texas Tech. Supervises the implementation of the training program in conjunction with unit management input.

Culinary certification or bachelor's degree in Hotel and Restaurant Management, Food and Nutrition, Home Economics, or related area. Four years successful experience in dining service management in a high volume institutional or commercial operation; OR a combination of related education and/or experience to equal eight years.