Presentations
Kind Dining® 1.5-2 hour, 4 hour or Day-Long Workshops
9 Individual Modules taught separately or in a series-
Each Kind Dining module of instruction has its own unique objectives and dining topic focus. Several of the modules easily qualify as separate educational sessions. 1.5-2 hrs each. Call to book a presentation.
Module 1
Making a House a Home is all about creating community. It focuses on helping servers understand that they set the ambiance in the dining room at all levels of care. We increase expectations of their behaviors as we transform the dining environment and the role the server plays.
Module 2
Feel the Change a Comin’ sets out to broaden an understanding of the aging process, create deeper relationships and introduce culture change terminology. We discuss the senior marketplace, the growing demographics of seniors and the advantages of learning skills to improve communications with the person in their care.
Module 3
What You Bring to the Table offers even more extended communication training. We ask learners to look in the mirror and discuss their own strengths by way of a self-assessment. We challenge them to learn new skills and behaviors to be successful in their work.
Module 4
Setting the Meal presents the knowledge, skills and attitudes required to ensure that the flow of the meal meets resident’s expectations. Pre-service planning to protect the integrity of the product (meal served) is a critical element that no server is born knowing.
Module 5
The Symphony of Service orchestrates how the server sets the ambiance through their knowledge, skills and serving actions. They learn to appreciate the control they do have to set the atmosphere in how professionally they serve the meal.
Module 6
If I only had a Heart embraces the importance of dining again as a feature element to the success of the community. We teach relational skills. In fun but challenging exercises servers practice the fundamentals of politeness and courtesy. Developing rapport is essential to any excellent hospitality program and is especially important in serving the elderly.
Module 7
Emotion Control addresses two of the areas most requested by the staff: How to deal with complaints (when situations go wrong around the dining setting) and how to manage our own emotions around the loss of a resident we have served.
Module 8
Don’t Touch That! boldly centers on training necessary to understand and prevent food borne illness using principles developed through the ServSafe® program by the National Education Foundation of the National Restaurant Foundation. Through interactive exercises serving staff come to view their role more seriously and professionally.
Module 9
Polishing Service challenges staff to continually look for areas to improve the environment for residents and staff. Skills focus on what to look for and how to communicate to team members so that the environment continues to thrive.
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