Interviewing and Recruiting (1 1/2-day workshop)

Interviewing and Recruiting addresses the challenge of selecting the right person for the job. Participants in this workshop work with a tool developed by Lominger (an organizational development company) that gives them the ability to uncover the true nature of the interviewee. We have identified six key hiring areas, and based on information gathered from focus groups from each of these areas (sales, distribution, administration, cooler, production and maintenance) we have determined the critical core competencies essential for each position. To identify these critical competencies in an individual, we developed the questions and an evaluation tool to measure one candidate against another. Participants have the opportunity to work with the material and practice in real life interviews. Participants also learn an interviewing process and format that enables them to uncover the information needed to make the correct hire.

Upcoming Session


Interviewing and Recruiting (1 1/2-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


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.


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.


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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