Introduction to Crisis Management for Restaurants

In this timely introductory short course focusing on the restaurant industry, students will learn what to do when their restaurant is faced with a crisis. Students will learn how to determine when a "situation" elevates to a "crisis" and how to manage it. Students will also learn who should be involved when handling a crisis, including who should be on the crisis management team. Finally students will learn what should be included in your crisis management plan, how to spot early warning signals, and how to test the plan's effectiveness.

Topics to be covered:

• Crisis definitions
• Examples of crisis situations
• Early warning signals
• When to inform stakeholders, leadership, regulatory agencies, and the public
• Roles and responsibilities of the Crisis Management Team
• Best practices for Crisis Management Plans
• How to effectively test your Crisis Management Plan

Who should take this course:

• Executive management
• Company communication experts
• QA Managers
• Plant Managers 
• Procurement  
• Health & Safety Personnel