Dining Services Training Modules

Kind Dining is comprised of 9 dining services training modules divided into 3 sections. Each module runs approximately 60 minutes. Typically we teach one section (3 modules) in a half-day or 4 hour time block. Class size works best with at least 10 participants per session, with a maximum of 16 to stay within time frames.

Kind Dining® Overall Objectives

  • Take a look at just how important the experience of dining is in the lives of your residents.
  • Discover how important you (the servers) are to them.
  • Learn new ways to make their dining experience even better.
  • Work on building a winning team.
  • Explore what the company needs to do.

Section 1: Foundation of Service

Module 1. Making a House a Home – Creating community.

Workbook page that talks about the Science and Psychology of Dining

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Objectives:

  • Describe your relationship to residents and how that affects their dining experience.
  • Translate the company’s mission statement into something you can get behind.
  • Explore the Science and Psychology of dining.

Module 2. Feel the Change a Comin’ – Respecting the aging process.

Workbook page with colorful puzzles pieces representing the six dimensions of whole care

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Objectives:

  • Describe how our aging population has changed and its impact on you.
  • Discuss the states of aging and how these affect the lives of residents.
  • Explore methods of caring for residents that protects their freedom and dignity.

Module 3. What You Bring to the Table – How to be successful as a server.

Workbook page about principles of teamwork

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Objectives:

  • Identify with a new communication model, called L.E.A.R.N.
  • Explore 10 important characteristics and which ones you’re strongest in.
  • Review critical teamwork skills.

Section 2: Nuts and Bolts of Service

Module 4. Setting the Meal – Knowing how to be ready to serve.

Objectives:

  • Examine how to set up the dining room according to a detailed checklist.
  • Check–and adjust if necessary–your own appearance and attitude against a list of personal readiness items.
  • Identify set-up requirements based on the menu.

Module 5. The Symphony of Service – Applying what you know correctly.

Objectives:

  • Practice taking food and beverage orders in a way that ensures you meet expectations.
  • Handle and carry glassware and utensils hygienically and efficiently.
  • Anticipate the needs of diners and accommodate their needs before a request is made.

Module 6. If I only had a heart – Caring to become better servers.

Objectives:

  • Demonstrate courtesy and friendliness to residents throughout their meal.
  • Acquire the chit chat skills required to start conversation.
  • Become skilled in recognizing–and responding to–residents emotional state and needs.

 

Section 3: Maintaining Service:

Module 7. Emotion Control – Dealing with the hard parts of serving.

Objectives:

  • Discover that you are responsible for customer service.
  • Review and practice the L.E.A.R.N. model of communication.
  • Practice dealing with emotional situations with residents.

Module 8. Don’t Touch That – Preventing food borne illness.

Workbook page teaching food handling safety

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Objectives:

  • Examine common foodborne illnesses and the key to preventing their spread.
  • Take a test on what foods are most at risk.
  • Maintain personal health and hygiene to ensure food safety.

Module 9. Polishing Service – Respecting the company that hired us.

Objectives:

  • Notice opportunities around you for improving the dining experience.
  • Take initiative to make improvements by personally changing things you can control.
  • Solve issues and implement changes as a team.