A Crucial Conversation about Diversity, Equity and Inclusion (DEI) in Food Service Operations

Membership Type	Pricing
Member	$24.00
Non-Member	$54.00
DPG41 Management in Food and Nutrition Systems (MFNS) - Member	$0.00
DPG41 Management in Food and Nutrition Systems (MFNS) - Retired	$0.00
DPG41 Management in Food and Nutrition Systems (MFNS) - Student	$0.00

Do you know basic DEI concepts? Have you struggled as a leader with having conversations around the topic of diversity with your team? Interactions and awareness of DEI principles are crucial skills for food service operators within a diverse workforce environment. Join Toni Watkins for an honest and engaging conversation about DEI as she shares insights from her tenured career in the food service industry!

CPE Level: 2

CPEU: 1.00

Learning Objectives

Define the basic principles of DEI & Belonging. Consider how bias & unconscious bias can affect the work force, patient/resident population, and care providers.
Identify the strategy and value-based proposition for DEI in organizations.
Recognize your privilege and how it can influence unanticipated outcomes. Take the privilege challenge and gain insight on ways to create a supportive and inclusive environment.

Performance Indicators

3.1.2 Fosters a culture in which diversity and cross-team collaboration is valued.
3.1.3 Takes initiative to facilitate change.
3.1.7 Participates in the development of a strategic plan, mission and vision.

A Crucial Conversation about Diversity, Equity and Inclusion (DEI) in Food Service Operations

A Crucial Conversation about Diversity, Equity and Inclusion (DEI) in Food Service Operations

Product Publish Details

Learning Objectives