Course

Course Summary
Credit Type:
Course
ACE ID:
KFCC-0001
Organization:
KFC Corporation
Location:
Hybrid
Length:
Curriculum is 6 hours of eLearning and approximately 8 hours of on-the-job activities (over 5 weeks); and Instructor-led course is 32 hours (over 4 days)
Dates Offered:
Credit Recommendation & Competencies
Level Credits (SH) Subject
Lower-Division Baccalaureate 2 Leadership
Description

Objective:

The course objective is to provide a consistent, comprehensive development experience that creates a foundation for success and builds key leadership skills required for the ARL role. In addition, the ARL Capstone strengthens and builds the key leadership skills necessary for success in the ARL role through self-assessment, reflection, group collaboration and sharing, and hands-on practice.

Learning Outcomes:

  • Differentiate between emergency and non-emergency situations and whether they require a change in your schedule
  • Distinguish between appropriate and non-appropriate questions to ask during an interview
  • Identify when the restaurant training process isn't being executed appropriately
  • Demonstrate an understanding of what the annual operating plan (AOP) is
  • Recognize signs of a great restaurant culture
  • Distinguish between one-way communication (feedback) and two-way communication (coaching)
  • Demonstrate appropriate action to taken during a food safety situation
  • List barriers to listening and how to empathically listen and when to do this as a leader
  • Identify facilitation techniques that can be used to lead effective meetings
  • List the four coaching styles that can be used based on the employee's ability and motivation
  • Identify success routines and best practices to manage time and be more effective in their role
  • List the four coaching styles that can be used based on the employee's ability and motivation
  • Identify the differences between the role of an ARL and the role of a restaurant manager
  • Identify their role in on-boarding and certifying new managers
  • Determine the key components of the performance management process
  • Identify factors that may influence sales growth
  • Demonstrate an understanding of the different types of restaurant visits and reasons for conducting them
  • Determine when maintenance tasks should be completed
  • Demonstrate an understanding of how emotional intelligence (EQ) affects their personal leadership brand
  • Demonstrate an understanding of how to adapt his/her coaching style
  • Name the important steps to take prior to conducting a coaching conversation and give examples
  • List four things that impact trust in the workplace
  • Demonstrate knowledge of the most important motivator of employees
  • List four things that impact trust in the workplace
  • Demonstrate an understanding of the how to visit restaurants
  • Create an action plan to guide post-class efforts to incorporate what they've learned into the workplace

General Topics:

  • Organizational skills
  • Staffing
  • Rewarding and recognizing your team
  • People development
  • KFC culture
  • Performance management
  • Conducting restaurant visits
  • Risk and safety management
  • How to read reports
  • Finance planning
  • Building area sales
  • Managing area facilities
  • Time management
  • Communicating effectively
  • Team engagement
  • Emotional intelligence
  • Effective communication
  • Listening skills
  • Coaching and feedback
  • Success routines for conducting restaurant visits
  • Trust
  • Motivation
Instruction & Assessment

Instructional Strategies:

  • Audio Visual Materials
  • Case Studies
  • Classroom Exercise
  • Computer Based Training
  • Discussion
  • Learner Presentations
  • Practical Exercises

Methods of Assessment:

  • Examinations
  • Performance Rubrics (Checklists)
  • Presentations

Minimum Passing Score:

70%
Supplemental Materials