Sponsored By

How to identify training holes

Advice Squad member Jim Korner suggests starting with evaluating your team members against the competencies they must possess in order to tailor the training.

Jim Korner, Assistant Vice President, Professional and Community...

May 16, 2016

1 Min Read
FoodService Director logo in a gray background | FoodService Director

Question:

How do I identify training holes in my team?

Answer:

Each person on the team brings unique skills to the workplace. While some professionals bring new ideas and lots of energy, their technical skills might need some developing and refining. Others may bring a wealth of technical skills. However, all team members deserve opportunities to remain current and competitive.

Intentional and focused training can be the answer. I suggest starting with evaluating your team members against the competencies they must possess in order to tailor the training. Although there are many models, I have had success with a system that includes five broad disciplines and specific descriptors.

There are tools that will help you evaluate each level of competency and gaps. Throughout the process, your challenge is to discover the synergy that exists and build on it. By focusing on skillsets and responding through training, you will help maximize your team’s effectiveness and provide all team members the opportunity to remain competitive. 

Read more about:

Advice Guy

About the Author

Jim Korner

Assistant Vice President, Professional and Community...

Jim Korner’s professional experience includes 30 years of college and university administration in auxiliary services. He provides leadership to the noncredit portfolio for Penn State University’s Outreach and Online Education and also serves as an adjunct instructor for the School of Hospitality Management at Penn State. He is a graduate of Ohio University in Athens, Ohio, and has a MBA from Webster University in St. Louis, Mo., Korner began his food service career at Ohio University, and later became the director of campus dining services at the University of Missouri-Columbia and executive director of university services at Seattle Pacific University. He served national president of the National Association of College and University Food Service (NACUFS) in 2000. 

Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.

You May Also Like