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Introduction to the AssociationIntroduction to the Association

Introduction

THE TASTE OF KOREA : HANSIK

COMMITTEE INTRODUCTION

About The Korean Food Globalization Committee
The Korean Food Globalization Committee S.E., U.S.A is the southeast division of the Korean Food Globalization Committee on behalf of over 2,000 Korean-owned restaurants, food markets, food distribution companies, and chefs across six states: Georgia, Florida, North Carolina, South Carolina, Alabama, Tennessee.

The Korea Agro-Fisheries Trade Corporation belongs to The Ministry for Food, Agriculture, Forestry and Fisheries of South Korea Government, and the Korean Food Globalization Committee is supported by the Korea Agro-Fisheries Trade Corporation.

Mission

Our primary focus is the globalization of the Korean culinary arts & culture through innovation of Korean restaurant food quality, customer service, kitchen management, interior design, food recipes, menu development and standardization of such improvements across practicing culinary artists and business professionals as well as the advancement of Korean unique culture, market expansion, and development of various resources and skilled labor force.

Objectives

Maintain Korean government policies regarding the Korean Food Globalization Committee & Investor relations Support local restaurants with necessary improvements & innovations Coordinate better supply-chain opportunities for local restaurants as well as asset and operation management Provide continual training & development opportunities for cooks and serving staff including policies regarding health inspections (Servsafe). Host seminars involving menu development, food tasting, and others to promote new ideas for Korean culinary arts. Enhance impressions about Korean culinary culture through special documentaries and story Telling methods (e.g. Kimchi Chronicles). Revisit Korea core customer service mindset and practice Acquire participation and collaboration from Department of Agriculture, restaurant associations, chamber of commerce, business owners, and culinary art institutions Improve quality of chef training and certification process Coordinate with U.S. culinary art institutions in developing a workforce of chefs with more unique skills and cooking techniques.

Member Benefits

May participate in seminars on Health, Labor policies, and other applicable laws. Obtain tools for staff training, marketing, process improvement, interior design, and other improvements. Tap from a database of higher skilled workforce. Benefit from monitoring and prevention of excessive competition and unethical business practice. Participate in establishing greater buying power with suppliers. Utilize resources obtained through special chef seminars on new menu development and food valuation, marketing, and profit-maximization approaches Receive up-to-date information regarding the business through food maps and newsletters Gain access to start-up funds and special consulting services for new ventures.

TAG : Introduction to the Association, Introduction, Introduction
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