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

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...


Solving Employee Issues

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

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...

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.

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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