Training Industry Quarterly - Spring 2010 - (Page 30)

[CASEBOOK] Training’s on the Menu golden Corral: b y t i m s o s b e Walk into the door of any Golden Corral restaurant, and be prepared for a feast of the senses. Beyond the sound of friendly greetings and the smells of fresh-baked bread you’ll see a bountiful smorgasbord of culinary taste treats spreading in several directions. There’s all manners of meat, veggies, soups, breads, a salad-lover’s dream bar (right down to the bleu cheese and baby shrimp) and enough dessert options to keep an army of personal trainers on high alert (but many of them are sugarless). In short, you’re seeing a well-oiled machine in operation, a hustling, thriving enterprise where employees are constantly on the move, freshening drinks, bringing new plates, and changing and arranging food service. For Golden Corral it’s business as usual. For managers, it’s an ongoing training challenge. That’s where Lisa Schweickert and her team come in. As vice president of training, Schweickert leads a small staff of about 10 with a big mission. While the Golden Corral chefs are cooking up new 30 taste creations, Schweickert’s team is supporting more than 30,000 managers and new employees at about 500 restaurants in North America, including one way up in Alaska. It’s a challenge, but a tasty one. “It’s an extremely fast-paced environment,” Schweickert said. “We do most of our training at the restaurant level, so you’re in a challenging environment from a learner’s perspective.” Training at Golden Corral starts at the beginning, with all new managers going through a 10-week training program, with two of those at the corporate training center in Raleigh, N.C., and the other eight evaluating, observing and gaining hands-on experience in a certified training restaurant. Hourly employees are trained at their home restaurants, using a combination of e-learning and on-the-job training. Schweickert also enjoys working with hourly assistant managers, who come to the training center for a week of classes as part of an internal development program. Training Industry Quarterly, Spring 2010 / A Training Industry, Inc. ezine /

Table of Contents for the Digital Edition of Training Industry Quarterly - Spring 2010

Training Industry Quarterly - Spring 2010
From Where I Sit
Ad Index
At the Editor’s Desk
Winning Organizations Through People
Learning Technologies
Performance & Productivity
The Business Case for Measuring Learning
Marketing the Benefits of Training
Making Sense of the New Blend
The Do’s and Don’ts of Pitching New Technology to Executive Management
Golden Corral: Training’s on the Menu
Delivering Great Training
Closing Arguments

Training Industry Quarterly - Spring 2010