Services

Phase 1

The first phase is attendance at a community college or comparable education facility with successful completion of two courses including:

• Principals of Management
• Business Math

Phase 2

The second phase requires successful completion of a five-week "New Vendor Training Course" conducted by the MBEPB at the Workforce & Technology Center.  Segments of the training will include:

• The Randolph-Sheppard Act
• Merchandise selection and planning
• Merchandising and marketing
• Operations and administration
• Cafeteria operations
• Menu planning/pricing
• Purchasing, storage and inventory management
• Sanitation procedures and housekeeping
• Financial reporting requirements
• Required tax filings and payments
• Small business accounting and finance
• Vending machine issues and income
• Disability issues and concerns
• Customer relations/communication skills
• Management and supervisory skills
• Selection, training and supervision of personnel
• Equipment maintenance and safety
• Cash register operation
• Use of technology and adaptive equipment
• Food service sanitation
• Review and testing

Phase 3

Phase three features approximately seven weeks of training through the WTC cafeteria.  The Director of Food and Nutritional Services provides instruction in all aspects of a food service operation to vendor trainees.

A master chef and certified instructors teach all phases of a food service operation to vendor trainees.  Individuals will also learn cooking principals, how to prepare entrees, salads, soups, quick breads/pastries and other deserts. 

They will also learn how to develop recipe cards and a 4-week rotational menu, order supplies, study safety and sanitation and become certified in food service sanitation through the National Restaurant Association. 

Phase 4

In the fourth and final phase of training, a candidate will participate in a practicum training program with an experienced vendor or enter into an internship to manage a facility chosen by the MDBEP.