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Understanding Unconscious Bias

Thursday, April 18, 2019   (0 Comments)
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Welcoming all kinds of people is the heart of hospitality, but unconscious bias on the part of employees, managers, or guests can damage your business’s reputation or ability to retain workers.

This topic is too important to settle for generic training.

Understanding Unconscious Bias, a new training suite developed in conjunction with the Multicultural Foodservice & Hospitality Alliance (MFHA) and industry professionals, shines a light on this issue with realistic scenarios meaningful to your staff — the managers and employees in the hospitality and foodservice industries.

Failure to adequately manage incidents of Unconscious Bias can result in negative publicity via adverse social media posts and other viral content that threatens to harm businesses’ reputations and revenue.

 

 

 

 

Developed by the National Restaurant Association in conjunction with the Multicultural Foodservice & Hospitality Alliance (MFHA) and industryprofessionals, this scalable, interactive training suite acts as a springboard to heighten the awareness of unconscious bias and to guide restaurant and hotel employees and managers in their interactions with guests and fellow employees.

Available for both Employee and Manager edition in both English and Spanish.  

 

Frequently Asked Questions:

Get answers to all of your questions about the course.


ServSafe Workplace

ServSafe Workplace is a suite of training programs rooted in the cultural and social issues affecting today’s restaurant and hospitality work environments. Leveraging ServSafe’s reputation for premiere risk-mitigation training, ServSafe Workplace focuses on ways for managers and employees to navigate the sometimes-difficult topics that face service-industry professionals.

 

Resources: Access additional resources that accompany the Understanding Unconscious Bias course.

Also available from ServSafe Workplace: Sexual Harassment Prevention in Hospitality


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7/30/2019
ServSafe Manager - Wichita: July 30

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