tailieunhanh - Lecture Opening and operating a retail bakery (1st edition): Chapter 7 - Rick Douglas Crawford

Chapter 7 - Rules and training. After completing this chapter, students will be able to: Understand basic event planning financial and accounting terminology, maintain event financial records, understand and interpret the event balance sheet and income statement,. | Rules and Training Chapter Seven Chapter Overview Introduction Cold Springs Bakery Handbook Progressive Discipline Training Record Systems Introduction Interchangeable terms “Big decision” Do not play “lawyer” Cold Springs Bakery Handbook Welcome Letter Goal Statement and History Your Role as an Employee of CSB Equal Employment Statement Logistics Payroll and Benefit Information Paid Time Off Unpaid Time Off/Leave of Absence Special Considerations/FMLA Education/Classes/ Certification Policies Use of Computers Discipline/Termination of Employment Job Descriptions Minnesota Food Code Fact Sheets MFCFS: Person in Charge MFCFS: Hand Washing MFCFS: Employee Personal Hygiene MFCFS: Safe Sanitizing Safety Procedures Material Safety Data Sheets First Aid Kit and Fire Extinguishers Weather Emergencies Injuries at Work General Safety Rules Allergens Employee Concerns and Suggestions Cold Springs Bakery Handbook Progressive Discipline Verbal counseling Letter of counseling Letters of reprimand | Rules and Training Chapter Seven Chapter Overview Introduction Cold Springs Bakery Handbook Progressive Discipline Training Record Systems Introduction Interchangeable terms “Big decision” Do not play “lawyer” Cold Springs Bakery Handbook Welcome Letter Goal Statement and History Your Role as an Employee of CSB Equal Employment Statement Logistics Payroll and Benefit Information Paid Time Off Unpaid Time Off/Leave of Absence Special Considerations/FMLA Education/Classes/ Certification Policies Use of Computers Discipline/Termination of Employment Job Descriptions Minnesota Food Code Fact Sheets MFCFS: Person in Charge MFCFS: Hand Washing MFCFS: Employee Personal Hygiene MFCFS: Safe Sanitizing Safety Procedures Material Safety Data Sheets First Aid Kit and Fire Extinguishers Weather Emergencies Injuries at Work General Safety Rules Allergens Employee Concerns and Suggestions Cold Springs Bakery Handbook Progressive Discipline Verbal counseling Letter of counseling Letters of reprimand Separation Administrative law judge hearing Training Records General management practices (GMPs) Job description for a baker Proficiency training forms Four Keys | Rules and Training Chapter Seven Chapter Overview Introduction Cold Springs Bakery Handbook Progressive Discipline Training Record Systems Introduction Interchangeable terms “Big decision” Do not play “lawyer” Cold Springs Bakery Handbook Welcome Letter Goal Statement and History Your Role as an Employee of CSB Equal Employment Statement Logistics Payroll and Benefit Information Paid Time Off Unpaid Time Off/Leave of Absence Special Considerations/FMLA Education/Classes/ Certification Policies Use of Computers Discipline/Termination of Employment Job Descriptions Minnesota Food Code Fact Sheets MFCFS: Person in Charge MFCFS: Hand Washing MFCFS: Employee Personal Hygiene MFCFS: Safe Sanitizing Safety Procedures Material Safety Data Sheets First Aid Kit and Fire Extinguishers Weather Emergencies Injuries at Work General Safety Rules Allergens Employee Concerns and Suggestions Cold Springs Bakery Handbook Progressive Discipline Verbal counseling Letter of counseling Letters of reprimand Separation Administrative law judge hearing Training Records General management practices (GMPs) Job description for a baker Proficiency training forms Four Keys 7

• Kỹ năng bán hàng
• Retail bakery
• Business organizations
• Baking industry
• Bakery merchandising
• Bakery sales cycle
• Retail bakery operation
• Operating plans
• Product mix
• Labor management
• Operating a retail bakery