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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
• f 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
• pportunity 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