Course

Course Summary
Credit Type:
Course
ACE ID:
KFCC-0005
Organization:
Location:
Online
Length:
20 hours of eLearning and 15.75 on-the-job activities
Dates Offered:
Credit Recommendation & Competencies
Level Credits (SH) Subject
Lower-Division Baccalaureate 2 Principles Of Supervision
Description

Objective:

The course objective is to provide a consistent, comprehensive training experience that creates a foundation for success for all new Shift Supervisors in the areas of leading people, cleanliness, food quality, great service, restaurant finances, the MERIT computer system, and shift management.

Learning Outcomes:

  • Demonstrate an understanding of how to effectively lead people by creating a great place to work, establishing a leadership mindset, training and coaching team members, and handling emergencies
  • Explain the importance of maintaining a high level of cleanliness in the restaurant and how to ensure that all employees follow KFC cleaning standards
  • Demonstrate an understanding of how to ensure restaurant food safety, manage inventory and projections, and resolve food quality and equipment issues
  • Demonstrate knowledge of basic functionality in the MERIT system to include employee information, start of day functions, sales forecasting, cash management, timekeeping and payroll, building a schedule, shift change, and completing end of day
  • Demonstrate knowledge of the skills needed to successfully lead a shift, and open and close their restaurant
  • Explain the importance of leading guest service and restaurant culture by personally demonstrating KFC Service standards and holding the rest of the team accountable for doing the same
  • Describe how to schedule and organize labor on a shift, follow and ensure all employees follow KFC cash handling procedures, and identify and address possible theft
  • Complete advanced functionality in the MERIT system including product and inventory, managing shift labor, projections, and driving margins

General Topics:

  • Creating a great culture in their restaurant
  • Becoming a leader
  • Coaching and training team members
  • Handling emergencies
  • Leading cleanliness
  • Leading food safety
  • Managing inventory
  • Creating projections
  • Resolving food quality and equipment issues
  • Leading great guest service
  • Scheduling and organizing labor
  • Cash handling and dealing with possible theft
  • MERIT system
  • Leading a shift
  • Opening and closing a restaurant
Instruction & Assessment

Instructional Strategies:

  • Audio Visual Materials
  • Computer Based Training
  • Practical Exercises

Methods of Assessment:

  • Other
  • Quizzes

Minimum Passing Score:

70%
Supplemental Materials