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Course Criteria
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1.00 - 5.00 Credits
No course description available.
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1.00 - 5.00 Credits
No course description available.
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1.00 - 5.00 Credits
No course description available.
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1.00 - 5.00 Credits
No course description available.
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1.00 - 5.00 Credits
No course description available.
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0.00 Credits
The Achieving Stellar Service® Experiences is a comprehensive training system designed to provide a range of critical service skills vital to customer satisfaction and loyalty and to organizational success. Your ability to acquire and retain customers is vital to your organization¿s long-term success. You need an unconditional organization-wide commitment to Stellar Service®. Your people require the specific knowledge, skills, and behaviors customers notice, appreciate, come back for, and tell their friends about. Benefits to your organization: 1.Establish a reliable source of revenue by perpetuating existing customer relationships, reduce transaction time, and increase productivity without tarnishing the quality of the customer interaction 2.Transform first-time purchasers as well as your regulars into lifetime advocates 3.Differentiate yourself in a highly competitive market 4.Ensure your employees are champions of your organization 5.Encourage repeat and increased business by promoting an emotional attachment to your brand 6.Go beyond customer satisfaction by managing customer experiences with efficiency and care Through extensive research and feedback from customers, AchieveGlobal®¿s performance improvement products have been developed around five phases of learning: Commit, Assess, Acquire, Develop, and Apply. Titled the AchieveGlobal® Learning Formula, it guides the learner through a cycle of learner-centric activities that result in sustained behavior change. Research has indicated that in order for individuals to achieve and sustain change, all phases of the Learning Formula must be included in the learning experience. Specific Achieving Stellar Service® Experiences courses are available for delivery to meet the needs of clients. Ivy Tech Community College is a member of the AchieveGlobal® Education Partner Network.
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0.00 Credits
This course provides information and training on the culinary skills required for entry to intermediate level kitchen staff positions.
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0.00 Credits
This instructor-led interactive course focuses on identifying sources of workplace conflict and utilization of effective conflict resolution skills. Participants are introduced to a model for resolving conflict. A role-playing exercise, applying the various conflict resolution techniques and the conflict resolution mode, is part of this dynamic class. Other topics covered include effective communication, assertiveness, behavioral styles and conflict, and dealing with difficult people.
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0.00 Credits
This course will prepare individuals to take the exam set by the Indiana Code 410-IAC7-22, which requires mandatory certification of at least one person who oversees food safety operation within a food establishment. This instructor-led course focuses on completing all preparations necessary for an individual to successfully complete their CPFM certification exam. Topical areas of study include sanitation management, food safety hazards, factors affecting food-borne illnesses, personal hygiene, and the use and calibration of temperature-measuring instruments. Upon successfully completion, students will receive their CPFM certification, and their names will be added to the National Registry of Food Managers.
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0.00 Credits
The ServSafe® program is the restaurant and food service industry¿s leading food safety training solution. The ServSafe® program is more than a certification. It is a mindset that incorporates a higher standard of training. This course is designed to assist employees in the food service industry with the knowledge needed to successfully pass the ServSafe® Certification exam. Some of the areas covered are providing safe food, contamination, food allergies, food borne illness, safe food handling, purchasing and receiving safe food, keeping food safe in storage, protecting food in preparation and serving, sanitary facilities and equipment, and sanitation regulations
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