HOSP420 Discussions Week 7

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HOSP420 Discussions Week 7
If you are looking for someone to teach your staff food safety and sanitation, how would you choose…

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HOSP420 Discussions Week 7

HOSP420 Discussions Week 7

All Students Posts 56 Pages 

Planning Process for Safe Food Training – 29 Pages 

If you are looking for someone to teach your staff food safety and sanitation, how would you choose an instructor? What would be some of the criteria you would establish? What are the attributes of someone who can do this type of training? How can we as managers prevent this from happening; thus spending the time and money to train will equal a higher level of employee retention? What training would you recommend for your cooks in the first 90 days? When choosing an instructor, is education level or experience more important?

Delivering Food Safety Training – 27 Pages 

You decided to use role play in your training.  What does this mean? What about one-on-one training? Do these training methods work? In your business career, have you been through a training program that used these methods? Were they successful? Why or why not? What types of training have your participated in? What worked for you, what did not? Trainers often use job aid and technology during the training process. What are some of these job aids? How does technology help in the training process?