Course Listing
To complete this training program, you are required to complete the following ten modules, in the order which they are presented. You must score at least 75% in order to pass each module. Each student may only have two attempts to score a passing grade.
The tuition of $3,499.00 for each trainee covers all courses/modules in the BEPLT program. Current Randolph-Sheppard vendors and rehabilitation professionals may enroll in individual BEPLT courses at a cost of $500.00 per course.
Module 1 — Introduction to the Business Enterprise Program
- Before Randolph-Sheppard
- History and background -- National and Mini Randolph Sheppard
- Randolph Sheppard is a Food Service Priority
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Module 2 — Vending Management
- Introduction (Blindness Basics and what systems you will use to support your operation)
- Systems
- Distributor and Broker Relationships
- Storage Facility
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Module 3 — Café Operations
- Introduction -- 1974 Expansion
- Making the Most of Your Location
- ServSafe Requirement
- Kitchen Operations
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Module 4 — Developing Systems to Structure and Manage Your Business
- Checklist
- Quality, Service and Cleanliness
- Orientations
- Recipe Right
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Module 5 — Sales
- Projections
- Historical Trends
- Building Sales in Your Location
- Healthy Menu Options
Module 6 — Employee Hiring and Development
- Recruiting
- Interviewing
- Hiring
- Handbooks
- Scheduling
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Module 7 — Labor and Cost of Goods Management
- Labor
- Developing a Team That Runs by Itself
- Cost-of-Goods
- Inventory Methods
- Choosing Food Distributors
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Module 8 — Customer Service for BEP
- Customer Service Isn't a Department
- Stories From All Over on How to Do it Best
- Creating an Environment of Excellence
- Habits From the Best
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Module 9 — Business Processes
- DBA
- Start-up Inventory
- Support
- Individual State Agreements
- Adaptive Technology
- Office Systems
- Data Tracking
- ServSafe
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Module 10 — Final Examination
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