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

1. Before Randolph-Sheppard
2. History and background -- National and Mini Randolph Sheppard
3. Randolph Sheppard is a Food Service Priority

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Module 2 — Vending Management

1. Introduction (Blindness Basics and what systems you will use to support your operation)
2. Systems
3. Distributor and Broker Relationships
4. Storage Facility

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Module 3 — Café Operations

1. Introduction -- 1974 Expansion
2. Making the Most of Your Location
3. ServSafe Requirement
4. Kitchen Operations

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Module 4 — Developing Systems to Structure and Manage Your Business

1. Checklist
2. Quality, Service and Cleanliness
3. Orientations
4. Recipe Right

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Module 5 — Sales

1. Projections
2. Historical Trends
3. Building Sales in Your Location
4. Healthy Menu Options

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Module 6 — Employee Hiring and Development

1. Recruiting
2. Interviewing
3. Hiring
4. Handbooks
5. Scheduling

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Module 7 — Labor and Cost of Goods Management

1. Labor
2. Developing a Team That Runs by Itself
3. Cost-of-Goods
4. Inventory Methods
5. Choosing Food Distributors

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Module 8 — Customer Service for BEP

1. Customer Service Isn't a Department
2. Stories From All Over on How to Do it Best
3. Creating an Environment of Excellence
4. Habits From the Best

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Module 9 — Business Processes

1. DBA
2. Start-up Inventory
3. Support
4. Individual State Agreements
5. Adaptive Technology
6. Office Systems
7. Data Tracking
8. ServSafe

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Module 10 — Final Examination

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Module 11 — ServSafe: An Introduction

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