VIEWPOINT: NSSB TO THE RESCUE
- Major barrier to improving practice. MacAuslan, Euan // Caterer & Hotelkeeper;6/14/2007, Vol. 197 Issue 4480, p56
The article focuses on food safety training. According to a report issued by the British Food Standards Agency, the most important reported benefit of the training was that it protects customers, and ensures the quality of food produced. The report states that the main barrier to training was...
- Chapter Three: Training. Quinlan, Kathryn A. // Food Service Manager;1999, p24
This chapter describes the training needed to become a food service manager. Many people prepare for food service management by working in restaurants or other food service settings. Training usually comes on the job at chain restaurants and food service companies. Community colleges and...
- Chains upgrade to online training, downgrade teaching expenses. // Nation's Restaurant News;3/10/2003, Vol. 37 Issue 10, p62
Reports that logistical challenges have forced some foodservice operators, such as contract feeder Delaware North Cos., to give online training a try while other companies are making a transition to the teaching technology for strategic reasons. Need for technical trainers; benefits of online...
- Regional seafood operator to try hybrid CBT-online training. // Nation's Restaurant News;3/10/2003, Vol. 37 Issue 10, p63
Reports on the unwillingness of San Antonio, Texas-based Sea Island Shrimp House (SISH) to break their capital or services budgets for the online-training infrastructure with dedicated frame-relay or satellite data networks and radically unique content. Attempt of the establishment to gain the...
- FRA to train 700,000 Fla. workers by Jan. 1. Hayes, Jack // Nation's Restaurant News;10/09/2000, Vol. 34 Issue 41, p8
Reports on the selection of the Florida Restaurant Association to train and certify food service employees in the state. Requirements for the certification; Deadline for the organization to complete the training.
- The wine seller. Scarpa, James // Restaurant Business;3/1/96, Vol. 95 Issue 4, p170
Focuses on the philosophy of Mary Ross, principal of Chicago, Illinois-based Mary Ross & Associates, on the importance of teaching the right mental attitude to restaurant wine servers. Ross' background in the wine-serving industry; Value of a well-trained service staff to a profitable and smooth...
- National Certified Professional Food Manager (CPFM) certification program. // Journal of Environmental Health;Jan/Feb1997, Vol. 59 Issue 6, p34
Reports that the National Assessment Institute has developed a training system for the food service industry called the National Certified Professional Food Manager Program. Modules.
- Food certification training course set. // Malakoff News (TX);4/12/2013, Vol. 104 Issue 15, p3
A description of the course for professional food manager certification being offered by Texas A&M AgriLife Extension Service in Henderson County, Texas is provided.
- A running start for tomorrow's operators. LaVecchia, Gina // Food Management;Aug97, Vol. 32 Issue 8, p22
Features the Aliso Niguel High School Culinary Arts Academy of the Capistrano Unified School District in Orange County, California. Provision of a training program for the workforce for foodservice careers; Offer of training in culinary and hospitality management skills; Tailoring of facilities...