Course Section 1 Content Section 1 Content Left Section 1 Content Right Credit Type: Course ACE ID: KFCC-0001 Version: 2 Organization: KFC Corporation Location: Classroom-based Length: Curriculum is 6 hours of eLearning and approximately 8 hours of on-the-job activities (over 5 weeks) ACE Credit Recommendation Period: 2/1/2020 - 1/31/2023 3/1/2016 - 5/31/2019 Credit Recommendation & Competencies Section 2 Content Section 2 Content Left Section 2 Content Right Level Credits (SH) Subject Lower-Division Baccalaureate 3 Food and Beverage Operations Description Section 3 Content Section 3 Content Left Section 3 Content Right 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. Learning Outcomes: Identify the differences between their role as an ARL & that of a restaurant manager, as well as understand the expectations of the role & indicators of success Demonstrate an understanding of how to staff their area by establishing & maintaining a management bench, recruit talented people, & coaching RGMs on how to implement the hiring process in their restaurants Describe their role in onboarding & certifying new managers, as well as helping them & new team members transition into their new role Demonstrate an understanding of the annual operating plan (AOP) & what their role is in setting priorities & communicating to their restaurant teams Demonstrate an understanding of how to drive restaurant profitability by building & sustaining sales growth & controlling costs Read performance reports to remain continuously aware of their restaurants' performance & proactively address issues Demonstrate the importance of & how to use success routines & complete the Restaurant Visit Coaching Log (RVCL) during restaurant visits Demonstrate time management strategies by creating an organizational system, pro-actively planning their calendars in advance, determining how to prioritize tasks Identify when the restaurant training process isn't being executed appropriately & coach around it Identify the importance of fostering a culture of recognition, how & when to recognize others, what to personally do during restaurant visits to enhance culture, & how to encourage their RGMs to do the same Describe the importance of facility maintenance & how it impacts the Guest experience, & be able to address facility maintenance issues when they occur Understand the importance of effective communication & when to communicate, & demonstrate an understanding of how to spot effective or ineffective communication Identify when & how to take action during food safety, emergency, or crisis situations 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 Brand protection Instruction & Assessment Section 4 Content Section 4 Content Left Section 4 Content Right Instructional Strategies: Audio Visual Materials Computer Based Training Practical Exercises Methods of Assessment: Examinations Other Performance Rubrics (Checklists) e-learning simulations Supplemental Materials Section 5 Content Section 5 Content Left Section 5 Content Right Equivalencies Section 6 Content Section 6 Content Left Section 6 Content Right Button Content Rail Content 1 Page Content