Frank Ferko

Training Viruses From the Top Down: Lessons Learned: 

Training Viruses From the Top Down: Lessons Learned Frank Ferko Director, Quality Assurance RARE Hospitality International Inc

Training Viruses from the Top Down : Lessons Learned Director, QA: Where to Start?: 

Training Viruses from the Top Down : Lessons Learned Director, QA: Where to Start? Can’t test for viruses Come in with Employees, Guests and Food Asymptomatic employees Highly infectious Tough to Eliminate Once in Restaurant Many other “issues” demanding attention Ultimate “Boogyman”, “It’s out there”

Always start from the Heart: 

Always start from the Heart Alexander Thomas Donley Story

Lessons Learned: Personalize the Message: 

Lessons Learned: Personalize the Message

Training Viruses from the Top Down:Lessons LearnedThe Food Safety Improvement Process: 

Training Viruses from the Top Down: Lessons Learned The Food Safety Improvement Process Awareness Assessment Expectations (Standards)

Training Viruses from the Top Down:Lessons Learned: 

Training Viruses from the Top Down: Lessons Learned Owner Board of Directors CEO Chairman of the Board Board of Directors President V. P. Operations Regional Vice President Sales and Profits Goals and Metrics Sarbanes-Oxley Growth Litigation Media Attention

Training Viruses from the Top Down:Lessons Learned Awareness at the Top: 

Training Viruses from the Top Down: Lessons Learned Awareness at the Top

Training Viruses from the Top Down:Lessons Learned: 

Training Viruses from the Top Down: Lessons Learned “The Supervisors of the Restaurants” Regional Directors or Managers What the boss says… Keeping the restaurants running smoothly Meeting the “numbers” Resolving problems

Training Viruses from the Top Down:Lessons Learned: 

Training Viruses from the Top Down: Lessons Learned Training Directors & Managers Training Team In-Restaurant Trainers MIT Training Program Management Career Skills Development Program Learning Series for Management Professionals Self Development Catalog Hourly Team Member Training Guides Certified Trainer Program New Store Opening Certified Trainer Materials

Training Viruses from the Top Down:Lessons Learned: 

Training Viruses from the Top Down: Lessons Learned Managing Partners General Managers Restaurant Managers Kitchen Managers Chefs Service/FOH Managers Managers-in-Training (MITs) What the boss says… Meeting “the numbers” Supervision Guests

Training Viruses from the Top Down:Lessons Learned: 

Training Viruses from the Top Down: Lessons Learned Hosts Servers Bartenders Chefs Cooks Dishwashers Bussers What the boss says… Making money Nice Place to work Just tell me what to do Keep it simple

Lessons Learned: Hand Washing Facilities: 

Lessons Learned: Hand Washing Facilities

Lessons Learned: Handwashing: 

Lessons Learned: Handwashing

Lessons Learned: Servers: 

Lessons Learned: Servers

Lessons Learned: Multi-Tasking: 

Lessons Learned: Multi-Tasking

Lessons Learned: No Bare Hand Contact: 

Lessons Learned: No Bare Hand Contact

Lessons Learned: Glove Use – A Utensil: 

Lessons Learned: Glove Use – A Utensil

Lessons Learned: Cutting Bread: 

Lessons Learned: Cutting Bread

Lessons Learned: Zoning: 

Lessons Learned: Zoning

Lessons Learned:I’ve been sick all night: 

Lessons Learned: I’ve been sick all night

Lessons Learned: Sick Guests: 

Lessons Learned: Sick Guests

Training is Never EndingQuestions?: 

Training is Never Ending Questions?