Hospitality Lunch and Learn Series

Learn how to take your hospitality and customer service a step of above the rest.


The free Hospitality Lunch and Learn Series is intended to benefit local communities and businesses in the hospitality sector. The trainings will cover all aspects of remarkable customer service, how to create a dining room menu that stands out, leadership skills for hospitality managers and how to improve your restaurant profitability without sacrificing quality.

These trainings are provided free to the public thanks to the Claude Worthington Benedum Foundation in partnership with the Appalachian Regional Forest Heritage Area.



The How-To’s of Creating A Profitable Menu...Or Fixing One | Monday, March 11, 2024 | 10 a.m. - 2 p.m. | At the South Branch Inn & Catered by Mullins 1847 Restaurant | Even long-standing food service operations can benefit from a close examination of the profitability of the menu... and how to make changes if necessary. As food costs continue to soar, learning techniques to better manage those costs will result in improved profit. You will also learn how to create and write a menu that captures a potential customer’s attention.

Building A Positive Work Climate | Monday, April 15, 2024 | 10 a.m. - 2 p.m. | At Canaan Valley Resort & Food | It is a fact that in business, customer relations mirror employee relations. Join us as we share proven techniques that build employee satisfaction, thereby improving the guest experience. This interactive session will highlight boosting morale so that employee turnover is reduced and your exceptional staff members want to stay.

Controlling Costs Without Sacrificing The Guest Experience | Monday, May 20, 2024 | 10 a.m. - 2 p.m. | At Capon Spring Farms | Join us as we look at every possible avenue for cost-savings while not damaging the guest experience. You will learn techniques to manage food and labor costs more efficiently, reduce production costs from purchasing to delivery, and plan for profit at the beginning of your accounting cycle.


Debra Frank

Debra Frank has over 30 years of experience in the hospitality sector. She is a lifelong educator who recently retired from her position as program director of hospitality management at Allegany College of Maryland. Frank was the developer of the original program which was expanded to include a degree in culinary arts and certificates in brewing operations, catering and event management, restaraunt management, cooking essentials and baking essentials.

As co-author of several grants, she was able to relocate the programs to downtown Cumberland and open The Culinaire Café, a popular lunch spot that provides students with real-lie, hands-on experience. In addition, a catering van was recently purchased to allow students to gain work experience in event planning and catering.

Frank has a bachelor's degree in nutrition-medical dietetics from Pennsylvania State University and has completed graduate coursework in education leadership from the University of Nebraska-Lincoln. She has received multiple awards throughout her career including Most Valued Faculty Member at Allegany College of Maryland; Educator of the Year by Maryland Tourism Council; Regional Leadership Award by the National Community College Chair Academy; Excellence Award by the League for Innovation in the Community College.

Debra Frank

Registration Information

To RSVP, email or call 304-434-8000 ext. 9253 at least one week prior to the event.

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