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Our mission is simple: to serve as the voice for Georgia’s Restaurants in Advocacy, Education and Awareness.Â The GRA is sanctioned by the National Restaurant Association to operate Georgia’s only not-for-profit representing the state’s foodservice industry. From large chains to start-ups, the GRA helps make restaurants better for Georgia and Georgia a better place for restaurants to do business.
The real dollar value of GRA membership far exceeds the cost of dues, even if you only consider to cost of the political representation we provide. Add the many tangible benefits, and you’ll find membership is one of the best investments you can make.
The Georgia Restaurant Association represents an industry comprising over 16,000 foodservice and drinking places in the state of Georgia with total sales in excess of $14.7 billion and provides more jobs (384,300+) than any other non-government employer in the state.Â For more information call 404.467.9000, or visit www.garestaurants.org.
The Cecil B. Day School of Hospitality is located in the highly ranked Robinson College of Business at Georgia State University.
The School offers three different programs:
> BBA degree with a major in Hospitality
> Certificate Program (a post-baccalaureate program) in Hospitality Operations, Event Planning and Meeting Planning
> An MBA degree with a concentration in Hotel Real Estate
Visit the School of Hospitality web site at www.robinson.gsu.edu/hospitality or call 404-413-7615.
Georgia Organics is a nonprofit, member-supported organization, Georgia Organics publishes the Local Food Guide – a directory of the organic and sustainable farmers and the restaurants who feature their products – and promotes Georgia’s family farms and the restaurants that support them through the “buy local” campaign.
Georgia Organics envisions sustainable, organic and local food transforming our communities to be more healthy, secure and economically-viable. Through innovative networks of sustainable family farms, gardens and businesses, all Georgians have access to nutritious, locally-grown foods via schools, institutions, work places, grocery stores, markets and neighborhoods. Together, growers, consumers, rural counties, and urban communities will unite to embrace the health and heritage of our land and people through the cultivation and celebration of food.
Founded in 1929, the ACF is a professional, not-for-profit organization for chefs and cooks. Its principle goal is to promote a professional image of American chef’s worldwide through education among culinarians at all levels, from apprentices to the most accomplished certified master chefs of the culinary arts.
The ACF Greater Atlanta Chapter organizes and participates in several events during the year. ACF offers certification for all chefs, cooks and bakers. For more information, contact ACF Greater Atlanta Chapter President Chef Michael Deihl, CEC, CCA, AAC, at firstname.lastname@example.org or visit http://www.acfatlantachefs.org/.