BEST RECRUITMENT AND RETENTION PRACTICES This study was conducted to identify schools or school dis-tricts nationwide that consistently recruited and retained suc-cessful long-term foodservice assistants/workers. This study also identified techniques to which they attributed success.
Executive Summary. Published 2005. #R80-04
BUILDING HUMAN RESOURCE MANAGEMENT SKILLS TRAINING KITS
This management training resource is designed for foodservice managers.
Each of the three training kits contain a variety of lessons, slide presentations, masters for participant handouts, transparencies, videos, and an instructor manual. View videos online in streaming video.
ACHIEVING AN EFFECTIVE FOOD SERVICE SYSTEM
An effective foodservice system requires a good team.
Foodservice managers can build a good team by:
• Crisis Management Procedure and Practice
• Developing Team Goals
• Finding the Best
• Getting the Most from Your Workday
• Jobs and Multi-skilling in the Food System
• Orientation and Retraining
• Scheduling the Team
• Strategies for an Effective Work Environment Published 2001. #ET26-01
LEADERSHIP DEVELOPMENT FOR MANAGERS Managers who are able to provide leadership are keys to program success. This resource will help managers to be leaders. Topics include:
• Adult Learning Principles
• Balance and Personal Development
• Building an Effective Team
• Coaching Employees for a Positive Outcome
• Effective Leadership and Management Styles
• Managing Change in Changing Times
• The Value of Valuing Differences in the Workplace Published 2001. #ET21-01
MANAGEMENT SKILLS FOR SUCCESS
Management skills are the basis of success. Included are topics that will enhance the success for the workplace:
• Communication Skills for Managers
• Creating Motivating Workplace
• Dealing with Difficult People and Situations
• Delegating and Empowering
• Employee Discipline
• Performance Standards and Expectations Published 2001. #ET27-01
CHARACTERISTICS OF SUCCESSFUL LONG-TERM EMPLOYEES
Report summarizes the characteristics that a national sample of school foodservice administrators identified as important for employee success. The ten most important employee characteristics and a number of retention strategies are de-scribed. Published 2002. #R56-02
COACHING EMPLOYEES:
WILL YOU MAKE A DIFFERENCE?
A 55-minute seminar video identifies the coaching relation-ship as a partnerrelation-ship that will ultimately increase productivity of the employee and the team.
The video emphasizes USED model, a 4-step method of training—Understanding, Showing, Experiencing, and Doing the Task. View online in streaming video or download using Windows Media. Call for information on the DVD. Published 2004. #TT042804 Spanish captioned #TT042804(S)
COMPETENCIES, KNOWLEDGE, AND SKILL STATEMENTS FOR DISTRICT SCHOOL NUTRITION DIRECTORS/SUPERVISORS
This updated report includes a detailed list of competency, knowledge, and skill statements describing fourteen func-tional areas of responsibility for school foodservice directors or supervisors. Revised 2001. #R50-01
COMPETENCIES, KNOWLEDGE, AND SKILLS OF EFFECTIVE SCHOOL NUTRITION ASSISTANTS/
TECHNICIANS, 2006
Executive Summary and Web based resource. This project fo-cused on the school nutrition assistant/technician who works at the local school cafeteria under the direction of a school nutrition manager. The objectives of this study were to iden-tify the functional areas, competencies, knowledge, and skills needed by effective school nutrition assistants in the current school nutrition environment, and determine at what point the school nutrition assistant should be able to know/per-form the knowledge/skill statement, at time of hire or after training. Published 2006. #R106-06
COMPETENCIES, KNOWLEDGE, AND SKILLS OF EFFECTIVE SCHOOL NUTRITION MANAGERS Updated report includes a detailed list of competency, knowl-edge and skill statements, and a job description for a school nutrition manager. Revised 2003. #R66-03
CONFLICT AND CHALLENGE IN THE WORKPLACE
A 48-minute satellite seminar video discusses the causes and value of conflict, identifies conflict resolution styles, and examines coping strategies for working with non-productive behaviors in the workplace. View online in streaming video or download using Windows Media. Call for information on the DVD. Published 2002. #TT103002 Spanish captioned
#TT103002(S).
FIRST DAY…EVERYDAY: BASICS FOR FOOD SERVICE ASSISTANTS, PART I
A 60-minute satellite seminar video designed to help foodservice assistants perform their jobs safely and efficiently.
Viewers of this satellite seminar will have an opportunity to learn to enhance healthy meals for children by improving communication skills, food safety problems, and following basic safety rules.
Published 1997. Accompanying handouts are available for download. View online in streaming video. Call for information on the DVD. #TT102297(A)
FIRST DAY…EVERYDAY: BASICS FOR FOOD SERVICE ASSISTANTS, PART II
A 60-minute satellite seminar video designed to help foodservice assistants perform their jobs safely and efficiently.
Topics include weights and measures, portion control, production schedules, recipe adjustment, and equipment safety. Published 1998. Accompanying handouts are available for download. View online in streaming video. Call for information on the DVD. #TT042998(A) Spanish captioned
#TT042998(S)
FOOD SERVICE ASSISTANT…YOU ARE IMPORTANT
This Breakfast Lunch Training (BLT) module focuses on the important role of the foodservice assistant in achieving school nutrition program goals. Included are four 30-minute lessons, the BLT course manual, and video clips. View or download online using Windows Media. Published 2004. #ET52-04 Spanish Manual only #ET52-04(S) Call for information.
JOB DESCRIPTION TEMPLATE FOR CNP DIRECTOR/SUPERVISOR/ADMINISTRATOR Research-based job description template, including the gen-eral function and scope of responsibilities as described in the 14 functional areas for the district school nutrition director/
supervisor position. Published 2004.
JOB DUTIES, COMPETENCIES, KNOWLEDGE, AND SKILLS OF SPONSORED MONITORS IN THE CHILD AND ADULT CARE FOOD PROGRAM Report includes a detailed list of the competencies, knowl-edge, and skill statements, and a sample job description for sponsor monitors who oversee food programs in family day care homes. Published 2002. #R5302
NO TIME TO TRAIN: SHORT LESSONS FOR SCHOOL NUTRITION ASSISTANTS
No Time to Train provides short lessons for busy school nutrition assistants. The format for No Time to Train lessons includes an overview, preparation checklist, lesson at a glance with timeline for conducting the lesson, references and instructor’s script. The manager/instructor will use the script to present each lesson to the participants. The script gives directions to the manager/instructor—DO, SAY, ASK, LISTEN, AND ACTIVITY—to deliver each lesson.
No special audiovisual or electronic equipment is necessary to conduct the lessons. The lessons can be presented in the cafeteria, media center, or classroom. Teachers and others in the school or child care setting may wish to participate.
Lessons can also be used to integrate nutrition education in the classroom. With some modifications, the lessons can be used with middle and secondary students. Published 2008.
#ET88-08
TOOLS FOR HIRING SUCCESSFUL SCHOOL FOODSERVICE ASSISTANTS
Information about the employment application, background check, tests, and interview is provided. This resource discusses each of these hiring tools and links it to the appropriate rec-ommended skill for school foodservice assistants. Published 2003. #R57-02
VALUING
DIFFERENCES IN THE WORKPLACE This 45-minute satellite seminar video discusses the dynamics of culture in the United States and its influence on the workplace. The seminar identifies the skills that are necessary to open lines of communication to develop and implement strategies that increase knowledge about different cultures.
Published 2003. View online in streaming video. Call for information on the DVD. #TT042303 Spanish captioned
#TT042303(S)
VARIABLES IMPACTING SCHOOL FOODSERVICE EMPLOYEES’ JOB SATISFACTION
Because employees are a vital component in the operation of a successful and financially sound school food-service pro-gram, a research project was designed by the NFSMI Applied Research Division to further investigate factors that impact job satisfaction of school foodservice employees and to de-termine whether foodservice employees’ job satisfaction af-fects students’ satisfaction with school foodservice programs.
Published 2005.
WASH YOUR HANDS: EDUCATING THE SCHOOL COMMUNITY
This training resource includes a variety of easy-to-use training components. These components include a booklet of classroom activities, standard hand washing procedures, clip art, nine hand washing posters provided in English and Spanish, and a 4-minute wordless video on how and when to wash your hands. View online in streaming video or download using Windows Media. Published 2004. Call for information on the DVD. #ET53-04
WORK SIMPLIFICATION
The 60-minute satellite seminar video gives child nutrition professionals the opportunity to see how work simplification can increase efficiency while providing the highest quality of service. Some objectives of work simplification are to minimize waste, poor food quality, and accidents, and make work safer and less fatigued. Published 2001. View online in streaming video or download using Windows Media. Call for information on the DVD. #TT042501 Spanish captioned
#TT042501(S) Call for information.
WORKING SAFE: ACCIDENT PREVENTION IN CHILD NUTRITION PROGRAMS
This Breakfast Lunch Training (BLT) module is designed for training school nutrition personnel to prevent accidents in the workplace. The instructor information and four lessons address the following: falls, lifting injuries, cuts, fires and burns, and chemical accidents. Employees should know the four steps and use them in their daily work. These steps include selecting areas where accidents could occur, assess potential causes, find ways to make changes for safety, and expect safety. The module includes a manual, 17-minute captioned video, copy-ready learner activities, and four 8 ½" x 11" mini-posters. View online in streaming video or download using Windows Media. Published 1999. #ET18-99 Spanish captioned video #ET18-99(S) Call for information.