b'COURSE|Anti-Bias eStart Food Waste, Food Cost & Sustainability TrainingChange the Service CultureADDRESSING BIAS WITH EDUCATION, AWARENESS & AC TIONAbout 70% of foodservice employees surveyed Key Takeaways:exhibited some form of unconscious bias*. Defining & Understanding Bias: We all have a level of implicit bias and sometimes we act on it without evenConscious & Unconsciousknowing it. Overcoming attitudes and stereotypes based on characteristicsRecognizing Macro- & Micro-Aggressionssuch as race, age, gender, ethnicity, religion or appearance takes a consciousIdentifying & Eliminating Biaseffort by individualsespecially in the foodservice and retail industriesCreating a Bias-Free Workplacewhere client-facing interactions and team-based service are the norm. Building an Inclusive Organization to Challenge employees to examine the motivations behind their language andServe Diverse Customersdecisions and ensure they are expressing your values to your customers. Printable, Personalized Certificate of U.S. foodservice employees ranked third as Completion for each studenthaving the highest level of unconscious racial bias*. Anti-Bias eStartWith Anti-Bias eStart, operators can provide a top-down message to employees with awareness and actionable advice that can help to$2991 Year, 30 Studentscombat both conscious and unconscious biases in the workplace. ThisFor this purchase price, a location will proactive approach to a positive workplace culture addresses implicit bias,receive access to the course for up topromotes conscious inclusion and reduces exposure to discrimination- based liability. Teaching a bias-free message through Anti-Bias eStart30 employees as well as the benefits of our provides an opportunity to postively influence employee behaviors andLearning Management System for record prevent possible missteps before they occur. management and data storage of the *Harvard University/Project Implicit Survey, 2011 operations training statistics.Build a positive workplace cultureEmployees are a crucial resource for any business. In foodservice and hospitality, they are the front line and represent your concept to your customers. Ensure your staff is interacting your customers without bias while also providing strategies to address and counteract biased perceptions and assumptions.The Leading Educator for Foodservice and Event Professionals for 28 YearsBook all courses at cfetraining.com'