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Investing in People and Profits
You know what it takes to be successful in the Food Services and Hospitality Industry, and you know that your workforce needs the same understanding and commitment. They also need information.
Employee training is no longer a cost of doing business, but rather a necessary business strategy for increasing productivity and profits. And in no industry is effective training more valuable than in the Food Services and Hospitality Industry.
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The Human Equation’s online training offers you a user-friendly, affordable, and convenient way to develop the competencies your workforce needs and provide you with the kind of quality and talent essential for success in today’s competitive Food Services and Hospitality Industry. Expert instruction is available anytime, from any computer with an Internet connection.
In addition to skills-based training, you will also benefit from the experience and knowledge of our Advisory Panel, comprised of experts from the Food Services and Hospitality industry. Panel members can assist you in developing effective workforce and workplace interventions that optimize your organization’s core strengths, so that you can execute your business strategies, and reach your financial objectives.
Contact Jeff Meltzer at 1-800-521-9667, ext. 257 or jeffm@thehumanequation.com.
Course Offerings
Our Food Services and Hospitality Training courseware focuses on essential workplace competencies for FOH and BOH employees in any type of food services or hospitality establishment. Courses are available in a Management/Supervisory Edition as well as an Employee Edition.
General
- Sanitation/Safe Food Handling
- Liquor Liability/Alcohol Service
Human Resources
- Discrimination and Harassment Prevention
- Conducting Workplace Investigations
- Managing Sexual Harassment
- Reducing Occurrences of Violence in the Workplace
- Disciplining and Terminating Employees
Operations
- The Art of Hospitality
- Proper Service Standards: Table Service & Bar Service
- Kitchen Line Stations
- Line Check: Hot and Cold Prep Dish Stations
- Managing Relationships
- People Standards and Tools: Operating A Restaurant
Safety and Security
- Internal and External Security Policies and Procedures
- Major Cause of Crew Member Accidents/Injuries
- Most Common Guest Liability Incidents
Financial Management
- Inventory Management
- Managing Controllable Costs
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Advisory Panel
Our Food Services and Hospitality Advisory Panel includes:
- Mitch Allen, Esq., employment law attorney, Powell Goldstein;
- Lori Chadroff, CEO & Trainer, The Responsible Vendor;
- Heath Eskalyo, Esq., OSHA specialist and Partner, Kelley Kronenberg;
- Michael Fichtel, Esq., Partner, Kelley Kronenberg, a law firm specializing in workers compensation defense, OSHA compliance, and the defense of general liability matters;
- Marilyn Fish, Esq., employment law attorney, Powell Goldstein;
- Alan Grunspan, Esq., commercial and corporation litigation and business solutions to litigation problems, Carlton Fields;
- Carl Karmin, Esq., attorney and restauranteur;
- Leap Hospitality, consultants and trainers to the food services and hospitality industry;
- John McAdams, Esq., employment law attorney, Powell Goldstein; and
- Setnor Byer Insurance & Risk, a leading developer of risk management solutions for enterprises.
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