Managing Change in Food Service (online)

Presentation

Turn change into a catalyst for engagement, performance, and resilience within your teams! 

Institutional food services are undergoing a transformation: new strategic orientations, a shift toward local and sustainable sourcing, more plant-based menus, food waste reduction, reorganization of work, changing requirements, etc. While change is inevitable, its success ultimately depends on managers’ ability to mobilize their teams and guide people through these transitions. 

This online training course will give you the tools you need to engage stakeholders in a change project, reduce opposition and turn change into an opportunity for growth, while developing your resilience and that of your team. 

Drawing on real-life examples from the food service industry, this training course can be applied to any type of organizational transformation project, whether food-related or not. 

This training course is intended for:  

• Food services managers 
• To those responsible for supervising cooks, kitchen assistants, support staff, cashiers, or dietary technicians 
• Anyone called upon to support teams in change projects, especially in institutional settings. 

Objectives

At the end of this training, you will be able to plan and apply adapted strategies to support your teams in change projects. 

Content
What you will learn

• Explaining the human dimension of change by describing the reactions and perceptions of the people involved 
• Outlining the stages of organizational change and their sequence, from preparation to implementation 
• Using the key competencies of a change ambassador to guide an initiative and engage teams  
• Applying practices that foster personal and organizational resilience by transforming periods of change into opportunities for learning and growth 

Conditions

• 1-hour online training course, offered in French 
• Delivery of a certificate of participation at the end of the training course 

Cost

$59 per person