Florida International University - School of Hospitality and Tourism Management

Courses Offered and Course Description

FSS 3230
Introductory Commercial Production
This course provides an introduction to commercial food preparation; nutrition ;safety and sanitation, product identification, storage, purchasing, menu planning; and supervisory techniques in the area of food preparation.

FSS 3233
Institutional Food Service Production
Theory and application of commercial and institutional food service in an industrial environment, purchasing procedures, training on large production equipment and on-the-job training in a classroom environment.  This course includes classroom instruction, demonstrations, laboratory experience and research project.

Biography

Professor Robson began his career as an apprentice in industry, thereafter, through scholarships, graduated from three universities in England, as well as gaining industry experience in greater Europe. His teaching career officially began after graduating from London University - England in1966 in Adult/Vocational Education.  He has worked as a teacher and trainer of hotel staff, especially in the Culinary area in the Mediterranean, Far East, Middle East and Caribbean countries while working for the British Government agency TETOC and the International Labor Organization and United Nations Development Programs.  These programs were specifically aimed at developing the tourism industry and giving technical assistance to developing countries.

In 1978 professor Robson graduated from Florida International University with a M.S. in Hospitality Management, and invited to join the faculty as coordinator of the Food Management Program, later Director/Associate Professor.  Under the leadership of the Dean, he was directed to raise the standard of Food Management training to the highest industrial standard with the goal of producing what was to be known as "Technically Competent Manager".  The level of professional training in the Food Program has always been considered one of the unique strengths of the School of Hospitality and Tourism Management.

Professor Robson is also uniquely talented in the arts as used in the culinary arts, and has given numerous exhibitions, demonstrations and TV presentations.  He is currently involved with the completion of Phase II of the school's building program, which will complete the Food Service Facility, making it one of the largest and most up-to-date facilities in the U.S.  In view of this, professor Robson is now designing and developing new undergraduate and certificate culinary courses.

| Curriculum Vita |