Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 36

by Brock Cahoon, CEC, CDM, CFPP

Six Steps to
Create Successful

Virtual
Training
Customer service has been, and always will be, at the forefront
of every well-managed establishment. Consumer expectations
and desires change with time. What does not change is the
expectation that the services we provide are rooted in the idea
that the customer always comes first.
Creating a customer-first mindset is a direct result of
implementing a successful employee training program. As
with any change (regulatory, budgetary, or even a pandemic),
it is our responsibility to navigate the opportunities afforded
to us and maintain or improve our operational management.
Necessity has always been the driving force behind innovation.
Technological advances have allowed us to implement engaging
virtual training modules that support staff development with
optimum flexibility.
Creating a dynamic and successful virtual training can be
achieved by following six basic steps.
STEP 1:
Determine your training objective.
There is very little difference between a successful training and a
successful meeting. You need to have a clearly defined objective.
There's no 'one size fits all' box for selecting your training
objectives. The training for a new hire will be vastly different
from a five-minute refresher training on safety and sanitation.
Identifying the core objective is paramount to keeping virtual
training on task and not getting sidetracked. Having a clear
message allows you to focus on the core points you need to
convey in your training. At this point in your planning, don't

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NUTRITION & FOODSERV IC E EDGE | January-February 2021



Nutrition & Foodservice Edge Magazine - Jan/Feb 2021

Table of Contents for the Digital Edition of Nutrition & Foodservice Edge Magazine - Jan/Feb 2021

Top 10 Tips for Managing Stress and Enhancing Self-Care
Connect Corner
My Recipe for Success
Management Connection: Maximizing Motivation in the Workplace
Nutrition Connection: The Nutrition Care Team: Working Together for Client Health
Management Connection: Mindfulness for Compassionate Leadership and Stress Reduction
Emergency Preparedness: Ensure Your Disaster Plan Won't be Disastrous
Recruiting Restaurant Staff to Non-Commercial Food Service
Six Steps to Create Successful Virtual Training
What CDM, CFPP Means to Me
CDM, CFPP Spotlights
Pride in Foodservice Week 2021
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 1
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 2
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 3
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 4
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 5
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 6
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - Top 10 Tips for Managing Stress and Enhancing Self-Care
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - Connect Corner
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 9
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - My Recipe for Success
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 11
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - Management Connection: Maximizing Motivation in the Workplace
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 13
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 14
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 15
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 16
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 17
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - Nutrition Connection: The Nutrition Care Team: Working Together for Client Health
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 19
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 20
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 21
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 22
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 23
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - Management Connection: Mindfulness for Compassionate Leadership and Stress Reduction
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 25
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 26
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 27
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - Emergency Preparedness: Ensure Your Disaster Plan Won't be Disastrous
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 29
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 30
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 31
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - Recruiting Restaurant Staff to Non-Commercial Food Service
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 33
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 34
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 35
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - Six Steps to Create Successful Virtual Training
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 37
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 38
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 39
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 40
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 41
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 42
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 43
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - What CDM, CFPP Means to Me
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 45
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 46
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - CDM, CFPP Spotlights
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 48
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - Pride in Foodservice Week 2021
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 50
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 51
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 52
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