Research output per year
Research output per year
Personal profile
Personal profile
Chef Todd Barrios has extensive experience in restaurant management and culinary arts, having worked more than 20 years for well-known restaurants in New Orleans and Baton Rouge. He has won numerous awards for his cuisine and is certified as an executive chef by the American Culinary Federation. In addition, Barrios is ServSafe certified in food safety and serves as a Certified ServSafe Instructor and Registered ServSafe Examination Proctor.
Barrios’ areas of expertise include food service facility design and layout, flavor profile development and menu development and design.
He earned his Bachelor of Science and Master of Arts from Northwestern State University.
Related documents
Research output
- 2 Other contribution
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Perceptions of Current Tipping Customs and Feasibility of a No-Tip Policy in a Micropolitan Area of Texas
Choate, S., Olle, M. S., Barrios, T. & Causin, G. F. G., Apr 18 2017Research output: Other contribution
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Best practices developing service learning protocol for hospitality administration
Olle, M., Runnels, C., Causin, G. F. & Barrios, T., Jan 1 2016Research output: Other contribution