Your program is a reflection of what is going on backstage- are you running a symphony? Behind the scenes, you’ll learn everything from meal pattern and food production records, offer versus serve and reimbursable meals, and ala carte and smart snacks, to safety topics like HACCP, receiving/handling quality foods, special diets, and inventory practices!
At the front of house, fine-tune customer service with effective communication, student management, and stress management. Whether you have a full orchestra or a one-man band, this workshop will also equip you with the leadership skills to manage personalities, resolve conflict, and keep your staff motivated. Learn how to lead your staff to their full potential to make participants want to toss tomatoes into their bellies instead of into the rafters!
This two day workshop is intended for staff in a managerial role. Please register for the following two sessions to attend both days. Tuesday June 14th - Session ID 84080 Wednesday June 15th Session ID 84081.
Day One topics include: Meal Patterns, Food Production Records, Food Buying Guide, OVS/Reimbursable Meals, A La Carte, Smart Snacks, Customer Service
Day Two topics include: Leadership Skills, Strategies to Creating Job Schedules, Food Safety (HACCP, Receiving and Handling Quality Foods, FIFO - Inventory Practices) and Special Diets