@WeRRestaurants

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/NationalRestaurantAssociation Restaurant.org

NRA Professional

Training and

Certifications

Randall Towns Armed Forces Food and Beverage Training Workshop

Thursday, July 19, 2012

Overview

• ServSafe Training and Certifications

– Manager

– Food Handler

– ServSafe Alcohol

• ManageFirst Program

• ManageFirst Professional Credential

ServSafe Training

and Certifications

ServSafe Training and Certifications

• ServSafe is the #1 provider of food safety

training and manager certification nationwide.

• ServSafe programs have provided 40 years

of the training, knowledge, and leadership

that have kept operations serving safe food

and customers enjoying their dining

experiences.

• More than 5 million ServSafe Manager

Certifications have been awarded nationwide.

Our Mission: Safety First

• Business owners who value the

importance of maintaining a strong brand

want to minimize risk.

• They appreciate the reasons why

ServSafe believes in the importance of

creating a strong food safety corporate

culture rather than focusing on the

minimum legal requirements.

Our Mission: Safety First (continued)

• And they understand why ServSafe has

been the long-standing leader in safety

training. They depend on ServSafe to

help protect their brands – as well as

their bottom lines.

Industry Leaders Choose ServSafe Subway, Canteen Services, McDonalds, Pizza Hut, Burger King, 7 Eleven,

Wendy's, Taco Bell, KFC, Domino's, Dairy Queen, Circle K, Sonic, Arby's,

Quiznos, Little Ceasars, Papa John's, Baskin Robbins, Jack in the Box,

Holiday Inn, Aramark, Applebees, Hardee's, Sodexo Health, Casey's General

Stores, Waffle House, Popeyes, Denny's, Chick Fil A, Food Ave (Target), Ihop,

Panda, Panera, Chili's, Church, Papa Murphy's, Eurest, Jimmy John's, Cold

Stone Creamery, Sodexo Corp, Carl Jr., Chipotle, Chartwells, Long John

Silver, Sodexo Campus, Auntie Anns, Morrison Management Specialists,

Ruby Tuesday, OutBack Steak House, Olive Garden, Jamba Juice, Five Guys,

Bw3, Whataburger, Barnes and Nobel café, Sbarro, Red Lobster, Godfather

Pizza, Flik, Tim Horton's, Sam's Café, CiCi Pizza, Cracker Barrel, Einstein

Bagles, WaWa, Bob Evan's, TGIF, Hungry Howies, Captain D, Chuck E Cheese,

Ramada Inn, Qdoba, Del Taco, Zaxby's, Aramark Healthcare, Friendly's,

Checkers, Boston Market, Sodexo School Services, Aramark Higher

Education, Golden Corral, Bojangles, Steak N Shake, Roundtable Pizza, Wing

Stop, Caribou, Perkin's, Guckenheimer, Jersey Mike's, Red Robin, Culver's,

Moe's SW Grill, White Castle, El Pollo Loco, Costco, Firehouse Subs, Huddle,

House, Hooters, Sheetz, Krystal, Aramark Education, Longhorn Steakhouse,

Texas RoadHouse, Wienerschnitzel, Schlotzky's Deli, Marriott

Industry Leaders Choose ServSafe

Did you know?

• ServSafe profits are reinvested into

industry education, outreach and

advocacy programs.

• ServSafe programs are both scientifically

sound and legally defensible.

• Materials are available in multiple

languages along with providing a

dedicated bilingual Service Center

Representative to answer your questions.

Did you know? (continued)

• 48 million American get sick every year

due to foodborne illnesses. *Source: CDC.

Numbers include individuals who became ill from all

eating and drinking settings, including home-cooked

meals

• Foodborne illnesses account for $152

billion in medical costs, lost productivity

and premature death. *Source: Pew Charitable

Trust

ServSafe Food Handler Program • Why the food handler program?

– If even one food handler fails to adequately to learn or

adhere to proper food safety practices, your business

– as well as well as your loyal customers – will be at

risk.

• What’s taught in the program?

– Food handlers are thoroughly trained in the five key

practices for keeping food safe:

• Basic Food Safety

• Personal Hygiene

• Cross-Contamination and Allergens

• Time and temperature

• Cleaning and Sanitizing

ServSafe Food Handler Program (cont.)

• The Food Handler training course and

testing are available in print or online for

greater convenience. Materials and testing

are bi-lingual.

• Procedures are shown from employee’s

point of view with photographs in real

settings to help relate the information.

• Participants must satisfactorily complete a

40-question assessment in order to be

awarded a Certificate of Achievement.

ServSafe Alcohol Program • Knowledgeable, responsible alcohol

service is priority for every operation.

• For this reason, the National Restaurant

Association teamed with experts in the

beverage, foodservice, medical,

insurance, legal, academic and regulatory

industries to develop our program.

ServSafe Alcohol Program (cont.) • We prepare bartenders, servers, hosts,

bussers, valets, bouncers, and all front-of-

the-house staff in the following:

– General Law and Your Responsibility

– Recognizing and Preventing Intoxication

– Checking IDs

– Handling Difficult Situations

ManageFirst

Program

Why ManageFirst?

• ManageFirst is the ONLY restaurant and

hospitality management curriculum that is

designed and developed by the industry

for the industry!

• We have worked diligently with the

industry and members of academia to

construct a curriculum that is designed

with the sole purpose of preparing

tomorrows managers.

Why ManageFirst? (cont.) • The practical presentation of content has

been well received by the industry and

validated by them as the right mix of theory

and application.

What does the industry say about

ManageFirst?

The industry recognizes that ServSafe certification is

critical to the job of being a restaurant manager, but it is not

all encompassing! The other topic areas that make up the

ManageFirst curriculum are just as important to running an

effective and profitable operation.

“Participation in the program gives us a better

understanding of what that student brings when they come

work for us.”

Toni Kottom-Quist, Senior Director of Training Development

Perkins & Marie Callendar’s, Inc.

What makes up the ManageFirst curriculum?

SMEs identified the following 10 major areas of

content that a restaurant management should be

competent in order to effectively run an operation.

6.0 Manage forecast and

profitability

7.0 Manage purchasing

function

8.0 Manage information

flow

9.0 Comply with legal

requirements

10. Grow the brand

28 % of a

Mgr.’s

daily

activities

1. Manage staff

2. Manage guest

experience

3. Manage physical

facility

4. Perform administrative

tasks

5. Manage food and

beverage program

72% of a

Mgr.’s

daily

activities

ManageFirst

Professional

Credential

ManageFirst Professional Credential

• ManageFirst participants have the opportunity to obtain the ManageFirst Professional Credential, which indicates that they have successfully obtained the knowledge and work experience that is critical to being successful as a manager in the industry!

ManageFirst Professional Credential To receive the credential a candidate must take and pass the exam at the end of each of these core topic courses. Upon passing each individual exam the candidate receives a certificate for that course.

Core Credential Topics

ManageFirst Professional Credential

Elective Topics

ManageFirst Professional Credential

ManageFirst Professional Credential = 4

Certificates from Core Topics + 1 Certificate

from an Elective Topic