TNTG Year:2019
Organization: Wisconsin Department of Public Instruction
Learn about identifying your customers, evaluation customer satisfaction, and skills to provide excellent customer service.
TNTG Year:2019
Organization: Wisconsin Department of Public Instruction
Learn about the different types of communications, personal communication styles, sending effective messages, barriers to communication, and communicating with confidence are topics explored in this course. This course applies these topics to relatable school nutrition-specific scenarios.
The Designing Healthy Lunchrooms Checklist is a list of simple, no cost or low cost strategies that may increase participation, reduce food waste, and increase selection and consumption of healthy school food. It can be used as a training or goal setting tool for your lunch program.
TNTG Year:2019
This comprehensive training program was developed and tested as part of the Montana’s Office of Public Instruction’s innovative plan to support Montana school districts in serving high quality meals, called the Montana Cook Fresh Initiative (MCFI). Montana Team Nutrition defines high quality school meals as fresh “from scratch” school meals …
Organization: School Nutrition Foundation
This training was designed specifically for school nutrition professionals to help you communicate effectively with stakeholders about the quality, benefits, and safety of your school meals. This module will help you build a framework for reaching specific audiences, and tailor your message for each. Learn how to capture their attention, …
Organization: School Nutrition Foundation
School Nutrition Foundation's LEAD to Succeed™ trainings are designed to help school nutrition professionals identify, strengthen, and develop communication skills. Module 1/LEARN to Master Difficult Conversations is worth three (3) CEUs.
This resource includes a 60-minute lesson plan on strategic planning targeting school nutrition directors. The learning objectives include: 1. Identify one or more areas of opportunity for enhancing child nutrition programs in their school division. 2. Create SMART goals and objectives aimed at enhancing their child nutrition programs. 3. Develop …
TNTG Year:2017
This resource can assist school food service directors in meeting professional development requirements and improve skills in key food service management topic areas.