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Scorekeeping for Success (1-day workshop)

This workshop is second in a series for continuous improvement. It is based on the book “Scorekeeping for Success” by Charles Coonradt. The objectives for this workshop are to give clear direction on:

  • How to create effective score cards on critical key business performance indicators.
  • How to use scorekeeping as a visual measurement.
  • How to use the “Field of Play” as a guide to employee development.
  • How to use scorekeeping as a tool to motivate and create enthusiasm within the work unit.
  • How to engage your employees in the process of measuring performance.

For any company to implement a successful continuous improvement strategy they must first identify where they are at (identifying benchmarks), where they want to go (setting goals) and finally, identifying how they will keep score. The next and most difficult step is getting employee engagement. This workshop addresses all three critical areas of the process.

Upcoming Session

TBD

Scorekeeping for Success (1-day workshop)

One Person: $595
Two or More: $595 per person

Who Should Attend?

Workshops are designed for different experience levels, including processing plant managers, supervisors, registered sanitarians, equipment operators, quality assurance personnel, plant engineers, equipment manufacturers, dairy technicians, plant personnel and employees new to the dairy or food industry

Location

All courses will be held on The Ohio State University Campus in Columbus, Ohio. Columbus is accessible from all major airlines through the Columbus International Airport.

Instructors

Courses are facilitated and led by the faculty and staff experts from The Wilbur A. Gould Food Industries Center and QChekd Training Industry Experts. Experts from companies in the dairy industry, including Votion Enterprises, Masterleo Inc., Silliker and other speakers from regulatory agencies contribute to the training.

Lodging

Special rates are available for course participants through a block of rooms at nearby hotels, including The Blackwell Inn, Hilton Garden Inn, Spring Hill Suites and Holiday Inn Express.

About The Instructors

Al Votion

Al Votion, a Registered Sanitarian, attended St. Mary’s University, in San Antonio, Texas, and has spent the past 30 years performing regulatory and training work in the dairy industry.

Valente B. Alvarez

Valente B. Alvarez, Professor and Extension Dairy Processing Specialist. He received his B.S., in Biochemical Engineering at the National Polytechnic Institute (IPN), Mexico City, and his M.S. and Ph.D. degrees in Food Science at Michigan State University.

Chuck Yarris

Chuck Yarris, Quality and Food Safety Director at Quality Chekd. Chuck has conducted workshops on various dairy-related topics. His background has been in both the operations and quality management of dairy and juice operations over his 35-year career in the food industry.

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