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Scott Ellis, PhD, Department Chair sellis@georgiasouthern.edu USG Core Values The University System of Georgia is comprised of our 26 institutions of higher education and learning as well as the System
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to enhance the simulation capabilities of regional companies by developing discrete-event simulations and multi-warehouse models using AnyLogistix software. The goal is to improve warehouse operations, from
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, frying, and grilling, seasoning methods and portion control Understand use of food service equipment SKILLS Effective communication (verbal and written), organizational and human relations skills
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Proficiency with computer and Microsoft Office applications software including word processing, spreadsheets, and databases Exhibit personal code of ethics within professional practice Ability to make effective
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sautéing, broiling, frying, and grilling, seasoning methods and portion control SKILLS Effective communication (verbal and written), organizational and human relations skills Apply Before Date Open Until
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sautéing, broiling, frying, and grilling, seasoning methods and portion control SKILLS Effective communication (verbal and written), organizational and human relations skills Apply Before Date Open Until
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Understanding of portion control Know and understand right temperatures of hot and cold foods and temperatures for coolers and freezer Keen knowledge of sanitation regulations Knowledge of methods and practices
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activities at an academic library / university setting. Knowledge of and proven experience with assessment and evaluation methods in academic library setting. Experience teaching credit-bearing courses
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to support various constituencies served by the University Proficiency with computer and Microsoft Office applications software including word processing, spreadsheets, and databases KNOWLEDGE Adhere
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support University's mission for student success Knowledge of safe food handling technique and tools Knowledge of basic cooking techniques such as sautéing, broiling, frying, and grilling, seasoning methods