Training for Food Service Professionals

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Sales to Service/Service to Sales

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• Conquering Implicit Bias for DEIA

• Team Cohesiveness & Team Building

• Offer vs Serve Training

• ServSafe Training

• NSLP Basics -From Recipes to Service

• Communication - Listening, Speaking, & Working Together

• Open Arms - Diversity Leadership Styles & Cultivating Discerning Followership

• Creative Problem Solving

• Nutrition 101 

• On Being a Change Agent

​     Training Contents meet USDA’s Professional                  Standards Learning Objectives

Training for New School Food Service Industry Partners

 

Sales to Service/Service to Sales​

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• Build confidence in sellling to schools

• Overcome obstacles in the school nutrition arena

• Gain knowledge on federal procurement regulations for school nutrition

• Understand multi-year and piggyback bid processes

• Gain tips on securing “menu space”

• Overview of the National School Meal Programs

• Understand meal patterns

• Tips on scheduling appointments