333. Food Management Transition: Making Your Plan

FNCE Recorded Sessions from 2017

The four-step transition plan, provides leaders with a guide to navigating the chaos associated with change.

  • SKU FNCE17333
Member Price
$32.00
Nonmember Price
$37.00

This product is free for those who attended FNCE® 2017.

”Change is inevitable; progress is optional”. The four-step transition plan, provides leaders with a guide to navigating the chaos associated with change.  While change is external, the transition plan is internal and unique to you.  As a leader, effective strategy formulation skills are essential-and necessary amid change. The ability to translate business strategies from plan to action can set true leaders apart from their peers.   The Food Management transition plan examines the steps from launching to sustaining change: conceptualization, stabilization, standardization and transformation. Moreover, it highlights the risk and rewards of a transition and its impact on individuals, teams and the organization. Food and Hospitality leaders will learn how to formulate a successful transition plan by employing improvement models and tools designed for the Food and Hospitality Industry.

CPEU: 1.5
CPE Level: 2
Learning Codes: 1070, 7180, 8050

Learning Objectives

  • Identify the four key phases of transition (conceptualization, stabilization, standardization, transformation) and how they are linked in order to change a management strategy.   
  • Describe the risks and rewards of a transition and how it effects individuals, teams, and the organization.  
  • Formulate an integrated transition plan that takes into consideration internal and external factors that impact customer satisfaction, safety, financial outcomes and employee satisfaction. 

Speaker

  • Georgie Shockey,
  • Sharon Cox, MA, RDN, LDN

Moderator

  • Veronica McLymont, PhD, RD, CDN
  • SKU FNCE17333