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training

Operations

Partnerships

 By Paul King on Dec. 16, 2011

In my tenure here at FoodService Director, I have had the opportunity to attend two educational programs that were either staged by or sponsored by food manufacturers. The first was the well-known Tyson University, and the second was the Chef Enrichment and Innovation Program, held at The Culinary Institute of America and sponsored by Hormel Foods.

Operations

The Big Idea

 By FSD Staff on Sep. 16, 2011

Steal This Idea has consistently been the most popular feature in FoodService Director. But not every idea we receive is small enough to be contained in a box. On the following pages we offer 10 "big" ideas for readers to steal.

Workforce

Homegrown Culinary Training

By Paul King on Aug. 15, 2011

With the hundreds of culinary schools and chefs in the foodservice industry willing to lend their expertise, there are any number of training programs and partnerships of which directors in non-commercial operations can avail themselves these days. But as

Workforce

Directors share insights into their training programs, offer innovative programs for others to try

Jul. 22, 2011

We asked 14 child nutrition director questions about their training programs, ranging from who does the training and how often training is done to what types of additional training they feel their sta...

Workforce

Solving Employee Issues

By FSD Staff on Jul. 15, 2011

The foodservice industry is a people business, and people are both an operation’s biggest asset and its largest headache. Keeping employees motivated and engaged and providing them with the training they need and the benefits they desire are never-e

Workforce

BC Dining Trains to Lead

Jun. 22, 2011

The importance of proper training cannot be denied, according to Helen Wechsler, director of BC Dining at Boston College in Chestnut Hill, Mass. Wechsler says when she became director in 2005, new emp...

Operations

Little things matter

By Paul King on Mar. 21, 2011

Last week, I had the pleasure of speaking before the biennial meeting of the Food Service Management Educators Council at the National Food Service Management Institute at the University of Mississippi. The members are faculty of universities around the country with Hotel, Restaurant and Institutional Management programs.

Workforce

Training with Technology

By Becky Schilling on Jun. 02, 2009

E-training is a convenient way to teach employees new programs and to review safety procedures. If technology is the way of the future, then it would follow that online or other computer-based traini...

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